Crock-Pot Lemon Garlic Butter Chicken Thighs

INGREDIENTS

• 3 pounds boneless skinless chicken thighs
• 2 teaspoons paprika
• 1 1/2 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon crushed red pepper flakes
• 1 medium lemon zested and juiced
• 1 tablespoon minced garlic
• 6 tablespoons salted butter cut into slices

To Garnish

• 1 medium lemon sliced (optional)
• 1 tablespoon chopped fresh parsley (optional)

DIRECTIONS

1. Place 3 pounds boneless skinless chicken thighs in the bottom of a 5 to 6-quart slow cooker.
2. In a small bowl, stir together 2 teaspoons paprika, 1 1/2 teaspoons salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, and 1/2 teaspoon crushed red pepper flakes. Sprinkle mixture evenly over the chicken.
3. Zest and juice 1 medium lemon. Add the lemon juice to the slow cooker and sprinkle the lemon zest and 1 tablespoon minced garlic over the top of the chicken thighs.
4. Dot the top of the chicken with 6 tablespoons salted butter, sliced into tablespoon-size pieces.
5. Cover and cook on low for 4 to 5 hours, or high for 3 hours, until chicken is tender and reaches an internal temperature of 172°F (74°C).
6. To garnish, slice 1 medium lemon to top the chicken and sprinkle with 1 tablespoon chopped fresh parsley, if desired. Serve hot, drizzled with the juices.