Slow Cooker Lemon, Honey Chicken, and Vegetables is an easy one-pot meal that uses simple ingredients with just a few minutes of prep time.
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This healthy dinner is an easy recipe, that's hearty and full of flavor. The chicken is super tender and juicy and the best part is it's all made in one pot, like my Crockpot Chicken and Gravy or my Honey Garlic Chicken Thighs.
Why this recipe works
Lemon, honey, and garlic pair beautifully with chicken in this slow cooker recipe and make it the perfect weeknight meal. Tender chicken cooked low and slow in a crockpot, and the potatoes soak up all that honey lemon garlic sauce juice. You can browse through my crockpot recipes to find more delicious chicken dinners.
Ingredients needed
Notes
- Chicken thighs: Bone in skin on chicken thighs, chicken legs also work great.
- Onion: White or yellow onion.
- Garlic: Fresh minced garlic for best flavor.
- Honey:
- Lemon: A combination of lemon zest and freshly squeezed lemon juice adds a bright citrus flavor.
- Potatoes: Baby potatoes or creamer potatoes are what I use, yukon gold or red potatoes can be cut into large 1 1/2 inch chunks.
- Fresh Herbs: Fresh thyme and rosemary.
- Green beans: Fresh or frozen is what is recommended, canned will also work in a pinch just add them the last 5 minutes to heat through.
How to make crockpot lemon honey chicken and vegetables
- Step 1: Add the sliced onions and potatoes to the slow cooker.
- Step 2: Place chicken thighs on top of the potatoes.
- Step 3: In a small bowl mix together the lemon and honey herbs and garlic.
- Step 4: Pour the sauce mixture on top of the chicken, and cook.
- Step 5: During the last 30 minutes add the green beans and lemon slices and cook until done.
- Step 6: Remove the chicken and place it on a foil-lined baking sheet.
- Step 7: Broil the chicken thighs until the skin is crispy.
- Step 8: Place the browned chicken thighs back into the crock pot or on a serving platter and serve.
Recipe Tips for Lemon Honey Chicken
- We love green beans, and they cook to perfection when adding them in the last 20-30 minutes, broccoli would also work great.
- Broiling the chicken after it's done is highly recommended. Chicken doesn't ever come out of the slow cooker looking pretty. Broiling it not only adds color but gives it that delicious crispy skin.
- Store any leftovers in an airtight container in the refrigerator for 3-4 days.
- Place some potatoes under the broiler to get some color on them if you like.
Recipe Faq's
Yes, you can, It's fine as long as you cook everything until the chicken is done and reaches 165 degrees.
Bone in chicken thighs stays juicy and tender when cooked in the slow cooker. That being said you can use chicken breasts but I recommend using large bone-in chicken breasts they have less of a chance of becoming dry.
Slow cookers can vary a bit but cooking chicken
thighs usually takes 3-4 hours
on high or 6-8 hours
on low. You should always use a digital meat thermometer to check to make sure the internal temperature
has reached 165 degrees.
No, as the chicken thighs cook they will release juices mixed with the honey, and lemon creates a delicious sauce
that soaks into the potatoes and you can pour over the chicken when serving.
More Chicken Thigh Recipes
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Slow Cooker Lemon Honey Chicken and Vegetables
Equipment
Ingredients
- 6 large bone-in chicken thighs
- 1 large white onion sliced
- 1- 1/2 pounds baby potatoes cut in half
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup honey
- Lemon zest and juice of 2-3 lemons about 1/4 cup
- 5 cloves garlic, minced
- 1/2 tablespoon fresh chopped thyme
- 1 teaspoon fresh chopped rosemary
- 4 cups fresh green beans
- Fresh lemon and parsley for garnish
Instructions
- Slice onion and place at the bottom of the slow cooker. Add the potatoes. Sprinkle with salt and pepper.
- Place chicken thighs on top of the potatoes and onions.
- In a small bowl, add the honey, lemon zest, juice, garlic, thyme, rosemary, and a pinch of salt and pepper, and mix until combined. Pour mixture on top of chicken.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Add the fresh green beans for the last 30 minutes of cooking time (set to high if it is not already)
- Remove chicken thighs into a baking dish or pan and broil for 4-5 minutes or until skin is golden and crispy.
- Serve with lemon garnish and fresh chopped parsley. Salt and pepper to taste.
Searing the chicken prior will only add color, the chicken will lose any crispiness while cooking in the slow cooker.
Rather than broil them after, I would sear them before putting them into the slow cooker
Tried this recipe. It didnt come out as expected.. chicken was too fat. It became too oily.. will try again next time.
Dried herbs are much stronger than fresh. 1 teaspoon dried herbs to every tablespoon of fresh 🙂
I don't have fresh herbs. how much do i use in dried herbs