Description

Slow Cooker Lemon, Honey Chicken, and Vegetables is an easy one-pot comfort meal that combines tender chicken, sweet honey, bright lemon, and hearty vegetables. With only a few minutes of prep, everything cooks together low and slow, creating a flavorful, hands-off dinner perfect for busy weeknights or cozy weekends.

Servings

Serves: 4–6
Prep Time: 10 minutes
Cook Time: 6–7 hours (low) or 3–4 hours (high)
Total Time: 6.5–7.5 hours

Ingredients For Slow Cooker Lemon, Honey Chicken, and Vegetables

Chicken

2–2.5 lb (about 4–6 pieces) boneless skinless chicken thighs or breasts
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp paprika (optional for color)

Vegetables

4 medium carrots, cut into chunks
3–4 cups baby potatoes (or quartered Yukon Golds)
1 medium onion, sliced
3 cloves garlic, minced

Lemon Honey Sauce

⅓ cup honey
2 tbsp olive oil
2 tbsp low-sodium soy sauce (or coconut aminos)
Juice of 1 large lemon (about 3 tbsp)
Zest of 1 lemon
½ cup chicken broth
1 tsp dried thyme (or 1 tbsp fresh)
½ tsp dried rosemary
Optional: pinch of red pepper flakes

Finishing

Fresh parsley or lemon slices for garnish

Instructions

Season the chicken:
Pat the chicken dry and season with salt, pepper, garlic powder, and paprika.
Layer the vegetables:
Place carrots, potatoes, onion, and garlic at the bottom of the slow cooker.
Add the chicken:
Lay seasoned chicken on top of the vegetables.
Make the sauce:
In a bowl, whisk together honey, olive oil, soy sauce, lemon juice, lemon zest, chicken broth, thyme, rosemary, and optional red pepper flakes.
Pour over ingredients:
Pour sauce evenly over the chicken and vegetables.
Cook:
- Low: 6–7 hours
- High: 3–4 hours
  Chicken should be tender and vegetables soft.
Finish & serve:
Taste and adjust seasoning. Spoon sauce over chicken, garnish with parsley or lemon slices, and serve warm.

Notes

Chicken thighs stay juicier than breasts but both work well.
If you prefer a thicker sauce, remove ½ cup of the slow cooker juices at the end, mix with 1 tbsp cornstarch, and simmer in a small pot for 2–3 minutes.
Add green veggies (green beans, zucchini) in the last 30–45 minutes so they don’t overcook.
For a sweeter dish, add 1–2 extra tablespoons of honey.

Tips

Brown first (optional): Searing chicken in a pan for 2–3 minutes per side boosts flavor but is not required.
Make ahead: Combine sauce ingredients a day in advance or prep all ingredients in a freezer bag for an easy dump-and-go dinner.
Lemon intensity: Add lemon zest for stronger lemon aroma, or reduce zest for milder flavor.
Low-sodium choice: Use low-sodium broth and soy sauce to better control saltiness.

Estimated Nutrition (per serving, 6 servings)

These are approximate values and can vary by ingredients used.

Calories: 385
Protein: 32 g
Carbohydrates: 38 g
Sugars: 15 g
Fat: 12 g
Saturated Fat: 2 g
Fiber: 4 g
Sodium: 480 mg

Health Benefits

High in protein: Supports muscle health and satiety.
Rich in vitamins/minerals: Carrots and potatoes add potassium, fiber, and antioxidants.
Anti-inflammatory lemon: Contains vitamin C and natural detoxifying properties.
Balanced meal: Includes lean protein, vegetables, healthy fats, and natural sweetness.

Q&A

Q: Can I use frozen chicken?

A: It’s safer to thaw chicken before slow cooking to ensure it heats evenly, but some modern slow cookers allow frozen chicken. If using frozen, increase cooking time and ensure it reaches 165°F internally.

Q: Can this be cooked in an Instant Pot?

A: Yes. Pressure cook on High for 10 minutes, natural release 10 minutes, then quick release.

Q: How do I store leftovers?

A: Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.

Q: Can I substitute the honey?

A: Yes—maple syrup or agave work well but may slightly change the flavor.

Q: How can I make it dairy-free or gluten-free?

A: The recipe is already dairy-free. For gluten-free, replace soy sauce with tamari or coconut aminos.