If you love the combination of lemon, garlic, butter, and chicken, then this Bored of Lunch recipe is for you, made in the slow cooker, Lemon Butter Chicken is prepared with chicken thighs, lemon juice, chili flakes, garlic cloves, and dried basil.

To make Bored of Lunch Lemon Butter Chicken in your slow cooker or crockpot, start by seasoning the chicken with spices and searing it until the skin is crispy. Then, transfer the chicken to your slow cooker, adding lemon juice, zest, herbs, and butter, and cook on high for 3 hours.

You can skip browning the meat, but I prefer to crisp up that skin before letting the chicken cook low and slow until the meat falls apart.

Jump to Recipe Print Recipe

Can I use frozen chicken thighs for this recipe?

No, it’s best to use thawed chicken thighs for this recipe to ensure even cooking. Frozen chicken can release too much water during cooking, potentially diluting the flavors and altering the sauce’s consistency.

Bored of Lunch Lemon Butter Chicken Ingredients

• 10 chicken thighs
• Low-calorie oil spray
• 1 tsp of onion granules
• 1 tsp of garlic granules
• 1 tsp of paprika
• 250 ml of chicken stock
• 2 tsp of chili flakes
• Zest of 1 lemon
• Juice of 2 lemons
• 1 tsp of dried oregano
• 1 tsp of dried basil
• 3 cloves of garlic, crushed
• 3 tbsp of low-fat butter
• 1 tbsp of cornflour (optional, mixed into a paste with 1 tbsp of water)
• A handful of fresh basil leaves
• Salt and pepper, to taste
• Lemon slices, for garnish

How To Make Bored of Lunch Lemon Butter Chicken In Slow Cooker

1. Prepare the chicken: Start by lightly spraying the chicken thighs with low-calorie oil, then generously season them with onion granules, garlic granules, and paprika.
2. Season and sear: Enhance the flavor by seasoning the coated chicken with salt and pepper to your liking. Heat a nonstick frying pan over high heat and sear the chicken skin side down until the skin crisps up about 2 minutes.
3. Mix in the slow cooker: Transfer the seared chicken into the slow cooker and combine it with chicken stock, chili flakes, lemon zest, lemon juice, dried oregano, dried basil, and crushed garlic cloves.
4. Add butter and cook: Distribute the low-fat butter evenly over the chicken and other ingredients in the slow cooker, stirring gently to mix everything well. Cover and cook on high for approximately 3 hours.
5. Final touches and serve: If a thicker sauce is preferred, stir in the prepared cornflour paste during the last 30 minutes of cooking. Five minutes before finishing, add a handful of fresh basil leaves, adjust the seasoning if necessary, and then garnish with fresh lemon slices upon serving.

Recipe Tips

• Boost the lemon flavor: To intensify the lemony essence of your dish, consider adding an additional tablespoon of fresh lemon zest before the final hour of cooking.
• Achieve a thicker sauce: Mix two tablespoons of cornflour with two tablespoons of cold water, and add this slurry to your slow cooker 30 minutes before the dish is done to thicken the sauce.
• Add fresh herbs: Introduce a handful of fresh thyme or rosemary in the last hour of cooking to enhance the dish’s aroma and flavor complexity without overwhelming the chicken.
• Adjust the spiciness: If you enjoy a spicier meal, feel free to increase the chili flakes up to one tablespoon to add more heat to your Lemon Butter Chicken.

Recipe Variations

• Switch the protein: Substitute chicken thighs with boneless chicken breasts if you prefer less fat. Keep an eye on the cooking time as breasts cook faster and can dry out if overcooked.
• Add vegetables: Toss in chunks of carrots, zucchini, or bell peppers during the last hour of cooking to make this dish a hearty, all-in-one meal.
• Make it creamy: For a creamier texture, mix in a half cup of cream or full-fat coconut milk during the last 30 minutes of cooking, stirring well to blend with the existing juices.
• Experiment with citrus: Replace lemon juice and zest with orange or lime for a different citrus twist. Orange offers a sweeter taste, while lime provides a tangier flavor.

What To Serve With Lemon Butter Chicken

I love pairing my Lemon Butter Chicken with quinoa pilaf, roasted brussels sprouts with balsamic glaze, Greek Green Beans, Beetroot Risotto, and a crisp apple celery salad.

You can also pair it with couscous seasoned with herbs, or a vibrant beetroot and feta salad to add a burst of color and flavor to your plate.

How To Store Leftover Lemon Butter Chicken

In The Fridge:

Store leftover Lemon Butter Chicken in an airtight container; it’s crucial to ensure the container is sealed well to maintain freshness. I recommend placing the chicken in the coldest part of the refrigerator to keep it safe and delicious. Consume the leftovers within 3 to 4 days for the best quality.

In The Freezer:

Freezing Lemon Butter Chicken can affect the texture of the sauce due to the lemon and butter content. Avoid freezing it as the sauce may separate and become grainy when reheated.

How To Reheat Leftover Lemon Butter Chicken

Reheat your leftover Lemon Butter Chicken by placing it in a saucepan over medium heat; stir gently until it’s thoroughly heated.

If using a microwave, cover the chicken with a damp paper towel and heat it on medium power to avoid drying it out. Always ensure the chicken reaches an internal temperature of 165°F for safe consumption.

Check out More Slow Cooker Recipes:

• Bored Of Lunch Coq Au Vin Chicken Pot Roast
• Bored Of Lunch Red Lentil Dhal
• Bored Of Lunch Slow Cooker Chicken Curry