All you need is 5 ingredients and a slow cooker to make Garlic and Herb Butter Chicken Thighs.
I don’t usually toot my own horn when it comes to new chicken recipes because if you Google chicken dinner, more recipes than you know what to do with show up in your search. BUT, you knew there was going to be a but here, these garlic and herb butter chicken thighs are worth bragging on. Or worth you making them in the near future. “Especially if you serve them alongside parmesan cauliflower rice!” say all 3 of my toddlers…
5 ingredients [including butter— CHA-CHING!], and a slow cooker, and you are set with one delicious weeknight meal. I did spend a few extra minutes browning the garlic and herb butter chicken thighs in a skillet and then transferred to the slow cooker insert. You could probably skip that step but it really does add an extra level of flavor to this recipe.
First comes skillet, then comes slow cooker!
I think Ted cringes a little when he sees we are having a slow cooker chicken dinner, mainly because a lot of slow cooker recipes tend to taste the same. I.e. the meat can get a little soggy when shredded. However, after I plated Ted’s meal and he took the first bite of this garlic and herb butter chicken thighs dish, I immediately got the nod to make it again. If that’s not a winner chicken dinner then I don’t know what is! Gobble gobble my friends! Or bawk bawk… [insert whatever poultry noise you’d like to make].
- 5-6 Boneless, Skinless Chicken Thighs
- ⅓ stick butter
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- Heat large non-stick skillet over medium-high heat. Add butter and herbs. Once butter is melted and herbs are mixed in, add chicken thighs.
- Brown chicken thighs 2-3 minutes on each side. Once browned, transfer chicken and butter sauce to slow cooker.
- Cover, cook on low for 5-6 hours. Serve with favorite sides such as cauliflower rice, brown rice, roasted or steamed veggies.
I should also add chicken thighs have much more flavor and texture than chicken breasts. They are a cut of meat I’d like to cook more with. Stay tuned! We may have more chicken thighs on the blog!
AND if I can so kindly ask: What’s your favorite recipe using chicken thighs?!
