This slow cooker lemon butter chicken & potatoes recipe delivers bright citrus, rich butter, and tender comfort in one pot. I’ve made versions of this dozens of times and love how simple ingredients turn into a sauce that tastes like you fussed all afternoon. If you like rich, buttery slow-cooker meals like slow-cooker garlic butter steak bites & potatoes, this will be a new weeknight favorite.
Why Make This Recipe
- It’s incredibly hands-off: prep in 15–20 minutes, then let the slow cooker do the work.
- Balanced flavors: bright lemon and fresh herbs cut through the buttery sauce for a satisfying taste.
- Family-friendly and filling: chicken plus potatoes gives protein and carbs in one dish.
- Great for busy days or company—set it, forget it, and serve warm.
- Personal insight: I love making this when I want something that feels special but doesn’t require babysitting the stove, especially on chilly evenings like the one I tested it on where the kitchen smelled like a restaurant.
Recipe Overview
- Prep time: 15–20 minutes (includes cutting potatoes and zesting lemon)
- Cook time: 3–4 hours on High or 6–7 hours on Low (for bone-in thighs)
- Total time: 3–7 hours depending on setting
- Servings: 4
- Difficulty: Easy
- Method: Slow cooker braise with an optional skillet sear for color and flavor
My Experience Making This Recipe
I tested this using bone-in, skin-on chicken thighs and small Yukon golds. Browning the thighs first added noticeable depth, and adding lemon juice toward the end kept the bright citrus flavor from fading. I adjusted cooking times for potato size to avoid mushy spuds.
How to Make Slow Cooker Lemon Butter Chicken & Potatoes You’ll Crave
Start by patting 2 lb bone-in chicken thighs dry and seasoning them with 1 tsp salt and 1/2 tsp black pepper. Sear in a hot skillet with 2 tbsp oil for 1–2 minutes per side to brown (optional but recommended). In the slow cooker, combine 1.5 lb halved baby potatoes, 4 tbsp unsalted butter, 3 minced garlic cloves, 1 cup low-sodium chicken broth, 2 tbsp lemon juice, 1 tsp lemon zest, and 1 tsp dried thyme. Nestle the thighs on top, cook on Low 6–7 hours (or High 3–4 hours) until chicken reaches 165°F and potatoes are tender. Finish with fresh parsley and a squeeze of lemon; for a thicker sauce stir in a 1 tbsp cornstarch slurry and cook 10–15 minutes more.
For technique notes and alternate slow-cooker ideas, see a related lemon herb slow-cooker method I like to reference when adapting timing.
Expert Tips for Success
- Pat the chicken dry and sear it first: browning creates Maillard flavor that deepens the final sauce. A cast-iron skillet or stainless pan works best. For more searing tips see this slow-cooker garlic butter beef bites technique that applies here.
- Use bone-in, skin-on thighs for juiciness: they stay moist longer than breasts and withstand long slow-cooker times.
- Add lemon juice near the end: acidity fades with long heat, so stir in juice during the last 15–30 minutes to keep brightness.
- Uniform potato size matters: halve small new potatoes or cube larger ones to ensure even cooking.
- Thicken properly: whisk 1 tbsp cornstarch with 2 tbsp cold water and stir into the hot sauce; cook 10–15 minutes on High to thicken.
How to Serve Slow Cooker Lemon Butter Chicken & Potatoes You’ll Crave
- Spoon the buttery lemon sauce over rice or creamy polenta to soak up every drop.
- Serve with a crisp green salad or steamed green beans for color and crunch.
- For weeknight family meals, add crusty bread for dipping and a lemon wedge for extra tang—try ideas inspired by this serving approach from slow-cooker beef bites.
- Dress the top with chopped parsley and extra lemon zest for a bright presentation.
Storage and Reheating Guide
- Refrigerator: Cool to room temperature, then store in airtight containers for 3–4 days.
- Freezer: Freeze in airtight containers for up to 3 months; freeze sauce separately if possible to preserve texture.
- Thawing: Move frozen portions to the fridge overnight before reheating.
- Reheating: Gently reheat in a 325°F oven, covered, for 20–25 minutes until internal temp reaches 165°F; or simmer on the stove over low heat, stirring occasionally. Avoid microwaving long enough to dry the chicken—short bursts and a splash of broth help.
Recipe Variations
- Gluten-free: Use gluten-free chicken broth and thicken with cornstarch (not flour).
- Dairy-free: Replace butter with 2–3 tbsp olive oil or coconut oil and use extra lemon zest for richness.
- Veggie boost: Add carrots and pearl onions with the potatoes for a one-pot meal—cut carrot pieces small so they cook evenly.
- Lighter option: Use boneless, skinless chicken thighs and reduce cooking time (check at 3 hours on Low).
Nutritional Highlights
- High-quality protein from chicken supports satiety and muscle repair.
- Potatoes provide potassium and vitamin C; lemon adds vitamin C and bright flavor without added calories.
- Allergen note: contains dairy (butter) unless swapped; use gluten-free broth if needed. Aim for one thigh and about 1 cup of potatoes per serving for balanced portions.
Troubleshooting Common Issues
- Sauce too thin: Make a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water), stir in, and cook on High 10–15 minutes.
- Chicken dry: Use thighs rather than breasts, or reduce cooking time and check internal temperature (stop at 165°F).
- Potatoes undercooked: Cut potatoes smaller or place them below the chicken so they get more direct heat; cook 30–60 minutes longer on Low if needed.
Frequently Asked Questions
Q: Can I use chicken breasts instead of thighs?
A: Yes, but breasts are leaner and dry out faster. Cook on Low for 3–4 hours and check internal temperature at 165°F to avoid overcooking. Consider removing breasts when done and keeping sauce warm.
Q: Do I have to sear the chicken first?
A: No—searing is optional. It adds flavor and color via Maillard reaction but takes an extra 8–10 minutes. If short on time, skip searing and cook a bit longer to develop flavor in the sauce.
Q: How can I make the sauce richer without more butter?
A: Stir in a splash (1–2 tbsp) of heavy cream at the end or finish with a tablespoon of cold butter off heat for shine and silkiness. For dairy-free richness, use a tablespoon of olive oil or a bit of full-fat coconut milk.
Q: Can I double this recipe for a crowd?
A: You can, but avoid overfilling the slow cooker—leave about 1 inch of headspace. Use a 6–8 quart model for doubled quantities and increase cook time slightly; check doneness with a thermometer.
Conclusion
For a close variation and extra inspiration, try the Slow Cooker Lemon Pepper Chicken & Potatoes recipe from The Rising Spoon, which shares useful flavor ideas you can adapt to this lemon butter version.
Slow Cooker Lemon Butter Chicken & Potatoes
- Total Time: 260 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
This slow cooker lemon butter chicken & potatoes recipe delivers bright citrus, rich butter, and tender comfort in one pot. It’s simple, satisfying, and perfect for weeknight meals.
Ingredients
- 2 lb bone-in chicken thighs
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp oil
- 1.5 lb baby potatoes, halved
- 4 tbsp unsalted butter
- 3 minced garlic cloves
- 1 cup low-sodium chicken broth
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp dried thyme
- Fresh parsley, for garnish
- 1 tbsp cornstarch (optional thickening)
Instructions
- Pat the chicken dry and season with salt and black pepper.
- Optional: Sear the chicken in a hot skillet with oil for 1–2 minutes per side.
- In the slow cooker, combine halved baby potatoes, butter, minced garlic, chicken broth, lemon juice, lemon zest, and dried thyme.
- Nestle the thighs on top of the potato mixture.
- Cook on Low for 6–7 hours or on High for 3–4 hours until chicken reaches 165°F and potatoes are tender.
- Finish with fresh parsley and a squeeze of lemon. For a thicker sauce, stir in a cornstarch slurry and cook for an additional 10–15 minutes.
Notes
For extra flavor, consider searing the chicken before slow cooking. Serve over rice or creamy polenta.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American