This Crockpot Lemon Honey Chicken is a bright, tangy-sweet, set-it-and-forget-it dinner that practically cooks itself. Tender chicken breasts slowly simmer in a glossy sauce of lemon, honey, soy, garlic, and ginger, soaking up tons of flavor. It’s weeknight-easy, family-friendly, and perfect for spooning over a bed of fluffy rice or alongside simple steamed veggies.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup honey
- 1/4 cup soy sauce (low-sodium recommended)
- 1/4 cup fresh lemon juice (about 1–2 lemons)
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (reduce if using regular soy sauce)
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
- Fresh parsley, chopped (for garnish)
- Cooked rice or steamed vegetables, for serving (optional)
Instructions
- Place the chicken breasts in an even layer in the bottom of the crockpot.
- In a mixing bowl, whisk together the honey, soy sauce, fresh lemon juice, minced garlic, grated ginger, black pepper, and salt until smooth and well combined.
- Pour the lemon-honey mixture evenly over the chicken, turning the pieces if needed so they’re well coated in sauce.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is very tender and cooked through (internal temperature 165°F / 74°C).
- If you prefer a thicker sauce, about 30 minutes before serving, whisk the cornstarch and water together in a small bowl to form a smooth slurry.
- Stir the cornstarch slurry into the liquid in the crockpot, turn the heat to HIGH if it isn’t already, cover, and cook for an additional 20–30 minutes, or until the sauce has thickened slightly.
- When the chicken is done, transfer the breasts to a cutting board or large plate and shred them using two forks.
- Return the shredded chicken to the crockpot and toss gently in the lemon honey sauce until evenly coated.
- Taste and adjust seasoning with additional lemon juice, honey, or soy sauce if desired.
- Serve the lemon honey chicken over rice or with steamed vegetables, and garnish with chopped fresh parsley just before serving.
Variation
- Swap chicken: Use boneless, skinless chicken thighs instead of breasts for an even more tender, flavorful result. Adjust cook time slightly if needed, but they usually cook in the same window.
- Spicy Lemon Honey Chicken: Add 1–2 teaspoons of sriracha or red pepper flakes to the sauce for a sweet-heat kick that pairs beautifully with the lemon.
- Citrus-Garlic Herb Version: Replace half the lemon juice with orange juice, add 1 teaspoon dried Italian seasoning, and finish with extra fresh herbs like parsley or basil for a brighter herb-forward twist.
Cooking Notes
- Slow cookers vary in temperature; if yours tends to run hot, start checking the chicken for doneness at 5–5 1/2 hours on LOW to keep it from drying out.
- Shredding the chicken directly in the crockpot is convenient, but removing it first helps prevent over-shredding and keeps the texture pleasantly chunky.
- If the sauce tastes too strong after cooking, stir in a splash of water or low-sodium chicken broth to gently mellow the flavors without diluting them too much.
Serving Suggestions
- Serve the lemon honey chicken over a bed of jasmine or basmati rice to soak up all the flavorful sauce.
- Pair with steamed or roasted vegetables such as broccoli, green beans, snap peas, or carrots for a colorful, well-rounded plate.
- Use leftovers in grain bowls, stuffed into lettuce wraps or pita pockets, or piled on top of mashed potatoes or cauliflower mash for a cozy twist.
Tips
- Spray or lightly oil the crockpot insert before adding the chicken to make cleanup easier and help prevent sticking.
- For extra depth of flavor, quickly sear the chicken breasts in a hot skillet for 1–2 minutes per side before adding them to the slow cooker.
- Double the sauce ingredients if you like things extra saucy or if you plan to serve this over a lot of rice or grains.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH
- Total Time: 6–7 hours 10 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 40 g
- Sodium: 650 mg
Frequently Asked Questions
- Can I make this recipe ahead of time?
Yes. Cook as directed, cool completely, and store in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed. - Can I freeze Crockpot Lemon Honey Chicken?
Absolutely. Freeze cooled chicken (with some sauce) in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge and reheat until hot. - Can I cook this on the stovetop instead of a crockpot?
Yes. Simmer the chicken gently, covered, in the sauce over low heat for 20–30 minutes, then shred and thicken the sauce with cornstarch if desired. - How do I keep the chicken from drying out?
Use the LOW setting when possible, avoid overcooking, and consider using thighs if you prefer extra juicy meat. Keeping the lid closed during cooking helps retain moisture.
Conclusion
Crockpot Lemon Honey Chicken is the kind of bright, cozy meal that makes busy days feel a little easier. With just a few minutes of prep, the slow cooker transforms simple ingredients into tender, shredded chicken in a glossy, lemon-kissed honey garlic sauce. Ladle it over rice, add some veggies, and dinner is done—comforting, satisfying, and weeknight-friendly.
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Crockpot Lemon Honey Chicken
- Total Time: 6–7 hours 10 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free option (use tamari or gluten-free soy sauce)
Description
This Crockpot Lemon Honey Chicken is a bright, tangy-sweet, set-it-and-forget-it dinner that practically cooks itself. Tender chicken breasts slowly simmer in a glossy sauce of lemon, honey, soy, garlic, and ginger, soaking up tons of flavor. It’s weeknight-easy, family-friendly, and perfect for spooning over a bed of fluffy rice or alongside simple steamed veggies.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/4 cup honey
- 1/4 cup soy sauce (low-sodium recommended)
- 1/4 cup fresh lemon juice (about 1–2 lemons)
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (reduce if using regular soy sauce)
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
- Fresh parsley, chopped (for garnish)
- Cooked rice or steamed vegetables, for serving (optional)
Instructions
- Place the chicken breasts in an even layer in the bottom of the crockpot.
- In a mixing bowl, whisk together the honey, soy sauce, fresh lemon juice, minced garlic, grated ginger, black pepper, and salt until smooth and well combined.
- Pour the lemon-honey mixture evenly over the chicken, turning the pieces if needed so they’re well coated in sauce.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is very tender and cooked through (internal temperature 165°F / 74°C).
- If you prefer a thicker sauce, about 30 minutes before serving, whisk the cornstarch and water together in a small bowl to form a smooth slurry.
- Stir the cornstarch slurry into the liquid in the crockpot, turn the heat to HIGH if it isn’t already, cover, and cook for an additional 20–30 minutes, or until the sauce has thickened slightly.
- When the chicken is done, transfer the breasts to a cutting board or large plate and shred them using two forks.
- Return the shredded chicken to the crockpot and toss gently in the lemon honey sauce until evenly coated.
- Taste and adjust seasoning with additional lemon juice, honey, or soy sauce if desired.
- Serve the lemon honey chicken over rice or with steamed vegetables, and garnish with chopped fresh parsley just before serving.
Notes
- For a milder lemon flavor, reduce the lemon juice slightly and replace with chicken broth.
- Use low-sodium soy sauce to better control the salt level, especially if you’re sensitive to sodium.
- Boneless, skinless chicken thighs can be substituted for breasts; they’re extra juicy and forgiving in the slow cooker.
- If your slow cooker runs hot, start checking the chicken toward the lower end of the cook time to avoid overcooking.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours on low or 3–4 hours on high
- Category: Main Course
- Method: Slow Cooker / Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320 kcal
- Sugar: 14 g (approx.)
- Sodium: 650 mg (approx., varies by soy sauce)
- Fat: 8 g (approx.)
- Saturated Fat: 2 g (approx.)
- Unsaturated Fat: 6 g (approx.)
- Trans Fat: 0 g
- Carbohydrates: 20 g (approx.)
- Fiber: 0 g (approx.)
- Protein: 40 g (approx.)
- Cholesterol: 115 mg (approx.)
Keywords: crockpot lemon honey chicken, slow cooker lemon chicken, honey lemon chicken, easy crockpot chicken, weeknight dinner