Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crockpot Lemon Honey Chicken

  • Author: Avery
  • 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

  1. Place the chicken breasts in an even layer in the bottom of the crockpot.
  2. 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.
  3. Pour the lemon-honey mixture evenly over the chicken, turning the pieces if needed so they’re well coated in sauce.
  4. 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).
  5. 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.
  6. 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.
  7. When the chicken is done, transfer the breasts to a cutting board or large plate and shred them using two forks.
  8. Return the shredded chicken to the crockpot and toss gently in the lemon honey sauce until evenly coated.
  9. Taste and adjust seasoning with additional lemon juice, honey, or soy sauce if desired.
  10. 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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://averyrecipes.com/crockpot-lemon-honey-chicken/