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Wednesday, June 7, 2017

Slow Cooker Lemon Chicken

This chicken was so tender and flavorful and the lemon sauce was perfectly sticky!

It's Asian-inspired without being overly sweet and easy to throw together.

Serves: About 3


  • 2 large chicken breasts, cut into bite-sized cubes
  • 1/2 cup cornstarch
  • salt
  • pepper
  • 2 tsp olive oil
  • 1/2 cup low sodium soy sauce
  • 1/3 cup low sodium chicken stock
  • 1/4 cup honey
  • 3 tbsp. rice wine vinegar
  • Juice of 1 large lemon, plus zest. Zest it first!!
  • 1 lemon sliced up
  • 1 tsp sesame oil
  • 2 garlic cloves, minced
  • 1/2 tsp grated fresh ginger (I keep mine in the freezer)
  • Optional: sesame seeds, scallions


  1. In a large re-sealable bag, toss together the cornstarch, salt and pepper. Mix well, then toss in the chicken. Shake well. Remove the chicken from the bag.
  2. In a large skillet, heat the oil over medium-high heat and cook the chicken pieces until lightly browned on both sides. Transfer to slow cooker.
  3. In a bowl, mix the soy sauce, chicken stock, honey, lemon juice, zest, sesame oil, garlic and ginger and then pour over the chicken.
  4. Cover and cook on low 4 hours.
  5. Towards the end, I sliced up a whole lemon and spread it out on top of the chicken.

If your sauce seems watery, you can mix 1 1/2 tbsp. of cornstarch with 3 tbsp. water and pour into crockpot. Turn the heat to high and allow the sauce to thicken. Mine was perfect and did not need this step.

I served it over brown basmati rice with some sautéed peppers and zucchini on the side.

Totally delightful!


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