Ingredients:
8 bone-in, skin-on chicken thighs
4 tbsp butter
1/4 cup fresh lemon juice
1/4 cup chicken broth
4 cloves garlic, minced
1 tsp dried oregano
1/2 tsp dried thyme
Salt and pepper, to taste
Chopped fresh parsley, for garnish
Directions:
In a small saucepan, melt the butter over medium heat. Add the lemon juice, chicken broth, minced garlic, oregano, and thyme. Cook for 1-2 minutes, stirring occasionally, until the garlic is fragrant.
Season the chicken thighs with salt and pepper, and place them in the crock pot.
Pour the lemon garlic butter sauce over the chicken thighs, making sure they are well-coated.
Cover the crock pot and cook on high for 3-4 hours or on low for 6-7 hours, or until the chicken is tender and cooked through.
Once the chicken is done, remove it from the crock pot and transfer it to a serving dish. Spoon some of the lemon garlic butter sauce over the chicken, and sprinkle with chopped parsley.
Serve hot and enjoy!
Note: You can also add some sliced lemon and fresh herbs to the crock pot before cooking for extra flavor and presentation.