Kitchen notes · a little help before you start
Slow Cooker Honey Lemon Chicken Recipe + VIDEO
A glossy honey-lemon sauce makes these little chicken pieces hard to leave alone. There is plenty of sweetness, with a fresh lemon edge to keep each bite lively. If you enjoy a more pronounced citrus flavor, the optional zest gives you a chance to lean into it at the end.
- Prep
- 10 min
- Cook
- 240 min
- Total
- 250 min
- Original yield
- Serves 4
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Slow cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Coat the chicken first
Cut the chicken into the stated small cubes, then coat with the first portion of cornstarch.
2. Leave space in the skillet
Brown the chicken with space between the pieces, using two batches if needed.
3. Whisk the sauce smooth
Combine the sauce ingredients and second cornstarch portion before pouring them over the chicken in the cooker.
Get to know the ingredients
Two cornstarch portions
The first portion coats the chicken; the second is whisked into the honey-lemon sauce.
Fresh lemon juice
The lemon entry specifies freshly squeezed juice and reminds you to zest the lemon before juicing.
Optional lemon zest
Keep the zest for the final seasoning check if you want a stronger lemon flavor.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Slow Cooker Honey Lemon Chicken Recipe + VIDEO
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Taste before adding zest
At the end, check the seasoning and sweetness, then add the optional zest if desired.
A little more help as you go
Brown before slow cooking
The chicken goes through its skillet stage before being transferred to the slow cooker.
Use the stated cooker size
The directions place the browned chicken in a two-and-a-half to four-quart slow cooker.
A few questions you might have
Does all the cornstarch coat the chicken?
No, three tablespoons coat the chicken and two tablespoons go into the sauce mixture.
Can I skip crowding by cooking in batches?
Yes, the skillet step explicitly allows two batches to leave space between the chicken pieces.
When do I add the lemon zest?
Add it at the final tasting stage if you want the extra lemon flavor.
Which heat settings are provided?
The directions offer low for three hours or high for one and a half to two hours.
Should I zest before squeezing the lemon?
Yes, the lemon-juice ingredient entry specifically includes that reminder.
Any more cooking tips?
Nutrition information is estimated and will vary depending on exact serving size, types and brands of products used.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
