I make this Slow Cooker Lemon Honey Chicken and Vegetables when I want a bright, comforting meal that practically cooks itself. Tender chicken simmers slowly in a sweet and tangy lemon honey sauce while vegetables soak up all the flavor. It’s wholesome, balanced, and perfect for busy days when I still want something homemade.
Why You’ll Love This Recipe
I love how effortless this dish is to prepare. I simply layer everything into the slow cooker, set it, and let it do the work. The lemon adds freshness, while the honey brings a gentle sweetness that balances the savory flavors beautifully.
I also enjoy that it’s a complete meal in one pot. The chicken turns incredibly tender, and the vegetables become perfectly cooked without feeling mushy. It’s both comforting and light at the same time.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken thighs or breasts
3 carrots, sliced
2 medium potatoes, chopped
1 cup green beans
3 cloves garlic, minced
1/4 cup honey
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1/2 cup chicken broth
2 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
fresh parsley, chopped (for garnish)
Directions
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I start by lightly greasing the inside of the slow cooker with a bit of olive oil.
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I place the chopped potatoes, carrots, and green beans in the bottom of the slow cooker, spreading them evenly.
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I season the chicken with salt and black pepper, then place it on top of the vegetables.
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In a small bowl, I whisk together the honey, lemon juice, lemon zest, chicken broth, olive oil, garlic, and dried thyme.
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I pour the lemon honey mixture evenly over the chicken and vegetables.
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I cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is fully cooked and tender.
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Before serving, I spoon some of the sauce over the chicken and garnish with fresh parsley.
Servings and Timing
Servings: 4 servings
Preparation time: 15 minutes
Cooking time: 6–7 hours on low or 3–4 hours on high
Total time: Approximately 6 hours 15 minutes
Variations
I sometimes add sliced zucchini or bell peppers during the last hour of cooking for extra color and texture. If I want a slightly deeper flavor, I sear the chicken in a skillet before placing it in the slow cooker.
I also enjoy adding a pinch of red pepper flakes for gentle heat or swapping thyme for rosemary for a more earthy note.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop, which I really enjoy the next day.
When reheating, I warm everything gently on the stovetop over medium-low heat, adding a splash of broth if needed. I can also microwave it in short intervals, stirring occasionally for even heating.
For freezing, I let the dish cool completely and store it in freezer-safe containers for up to 3 months. I thaw it overnight in the refrigerator before reheating.
FAQs
Can I use bone-in chicken?
I can use bone-in chicken pieces, but I may need to increase the cooking time slightly to ensure they cook through.
Will the vegetables become too soft?
I find that root vegetables like potatoes and carrots hold up well. If I prefer firmer vegetables, I add quicker-cooking ones later in the process.
Can I make this dish less sweet?
I reduce the honey slightly or add a bit more lemon juice to balance the sweetness to my taste.
Do I need to brown the chicken first?
It’s not necessary, but I sometimes sear it for extra flavor and color before adding it to the slow cooker.
What can I serve this with?
I enjoy serving it as is, but it also pairs nicely with rice, quinoa, or crusty bread to soak up the lemon honey sauce.
Conclusion
I find this Slow Cooker Lemon Honey Chicken and Vegetables to be one of the easiest ways to create a flavorful, wholesome dinner. The tender chicken, bright lemon, and gentle sweetness make it a comforting meal that feels both fresh and satisfying. Whenever I want a hands-off recipe that still delivers great flavor, I turn to this one.
PrintSlow Cooker Lemon Honey Chicken and Vegetables
A bright and comforting Slow Cooker Lemon Honey Chicken and Vegetables featuring tender chicken simmered in a sweet and tangy lemon honey sauce with perfectly cooked vegetables. This wholesome one-pot meal is easy, balanced, and full of fresh flavor.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Total Time: 6 hours 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Ingredients
- 4 boneless, skinless chicken thighs or breasts
- 3 carrots, sliced
- 2 medium potatoes, chopped
- 1 cup green beans
- 3 cloves garlic, minced
- 1/4 cup honey
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Lightly grease the inside of the slow cooker with olive oil.
- Place chopped potatoes, carrots, and green beans evenly in the bottom of the slow cooker.
- Season the chicken with salt and black pepper, then place it on top of the vegetables.
- In a small bowl, whisk together honey, lemon juice, lemon zest, chicken broth, olive oil, garlic, and dried thyme.
- Pour the lemon honey mixture evenly over the chicken and vegetables.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and fully cooked.
- Spoon sauce over the chicken before serving and garnish with fresh parsley.
Notes
- Sear the chicken before slow cooking for extra flavor and color.
- Add zucchini or bell peppers during the last hour to prevent overcooking.
- Adjust sweetness by reducing honey or adding extra lemon juice.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze in airtight containers for up to 3 months and thaw before reheating.
Nutrition
- Serving Size: 1 portion
- Calories: 420 kcal
- Sugar: 16 g
- Sodium: 540 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 110 mg
