Crockpot Skinny Lemon Chicken

Skillet Lemon Chicken 12

Response to our Skinny Lemon Chicken recipe got us thinking. Was there a way in which we could turn that awesome skillet dinner into a quick and easy crockpot dish? Sure enough, after hitting the kitchen and trying our hand at a few versions, we conjured up this delicious, slow cooked version.

Just like the original, it’s mildly sweet with lovely hints of lemon flavor. We’ve combined flavors like soy sauce and honey with other traditionally Asian inspired ingredients like coconut oil, poppy seeds, and sesame seeds. These flavors mingle in your slow cooker until the dish is infused with a unique, complex taste. And you’d be hard pressed to find a healthier, more complete meal than this one. Chicken breasts are a lean protein that add very little excess fat and calories to your recipe. Lemon contributes vitamin C and antioxidants, and coconut oil is an excellent substitute for less healthy fats and oils. Honey rounds it out with a natural sweetness that doesn’t pack on calories, and when served with whole grains, this meal will fill you up and keep you satisfied.

Plus, it’s cooked until the chicken is melt-in-your-mouth tender, and just begging to be spooned over a bowl of brown rice. If you’re craving Chinese takeout, try this instead! You’ll be far more satisfied and 100% guilt-free.

Crockpot Skinny Lemon Chicken

Crockpot Skinny Lemon Chicken

Yields: 6 servings | Serving size: 1-1/2 cups | Calories: 289 | Total Fat: 11 g | Saturated Fats: 7 g | Trans Fats: 0 g | Cholesterol: 51 mg | Sodium: 177 mg | Carbohydrates: 29 g | Dietary fiber: 3 g | Sugars: 14 g | Protein: 20 g | SmartPoints: 10

Ingredients

  • 3 tablespoons coconut oil
  • 4 chicken breasts, cubed
  • 2 cloves garlic, finely chopped
  • 1 teaspoon sea salt
  • 2 cups vegetable broth
  • 3 lemons, juiced and zested
  • 1 tablespoon lite soy sauce, Braggs aminos , or coconut aminos
  • 1 tablespoon cornstarch
  • 4 tablespoons honey
  • 1/2 teaspoon poppy seeds
  • 1/2 teaspoon sesame seeds
  • 1/4 cup green onions, diced

Directions

Melt coconut oil in a large skillet over high heat. Add chicken and brown quickly--you don't need to cook each piece through, just add a little color to the outside.

Place in a crockpot. Sprinkle with chopped garlic, salt, and drizzle 1 1/4 cups of vegetable broth over the chicken. Cover and cook on low for 4-6 hours, or until very tender.

30-40 minutes before serving, whisk together remaining vegetable broth, lemon juice and zest, soy sauce, cornstarch, and honey. Pour this mixture into the crockpot, stir to coat. Turn crockpot to high and cook for 30 minutes, or until the sauce thickens.

Sprinkle with poppy seeds, sesame seeds and green onions. Serve and enjoy!

https://skinnyms.com/crockpot-skinny-lemon-chicken/

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17 Comments on "Crockpot Skinny Lemon Chicken"

  1. Naomi  June 29, 2016

    How much lemon zest? 3 entire lemons? Or just a tablespoon?

    Reply
    • Gale Compton  June 30, 2016

      Naomi, Zest and juice from 3 lemons. It’s the perfect balance of lemon. 🙂

      Reply
  2. Holly brackstone  July 3, 2016

    Would this work for a crock pot dump meal? Could I put all the ingredients in a ziplock bag and freeze until I’m ready to use?

    Reply
    • Gale Compton  July 4, 2016

      Holly, I would work for everything but the chicken. Frozen chicken should not be placed in the slow cooker.

      Reply
  3. Cheryl  July 27, 2016

    Holly YES!!!!!! Just defrost the night before in your fridge!

    Reply
  4. Becky  November 18, 2016

    How would you do this for leftovers? Pour all of the lemon sauce on and then reheat when ready? Or keep the lemon sauce separate and add when ready to eat?

    Reply
    • Nichole Furlong  November 19, 2016

      Hi Becky,

      Either method would work fine for leftovers!

      Reply
  5. Kristy  January 2, 2017

    Loved this recipe! The chicken was so tender and juicy with just the right amount of sour and sweet! Will definitely be making again, thanks!!

    Reply
    • Kym Votruba  January 3, 2017

      We’re glad you liked it. Thanks for sharing!

      Reply
  6. Erin  January 5, 2017

    What if I don’t have time to cook on low for 4-6 hours, what is the cook on high option? Or would that change the dish dramatically…

    Reply
  7. Ashley  January 8, 2017

    If I wanted to double the recipe, could I cook it on high for 4-6 successfully?

    Reply
  8. Ashanti  January 9, 2017

    Can i substitute flour for corn starch?

    Reply
  9. Ebg  March 19, 2017

    I just made this recipe and followed directions and liquid did not get thick. Very runny. What did I do wrong?

    Reply
    • Gale Compton  March 20, 2017

      Eileen, Eileen, Without being there, it’s impossible to say for sure. You could try adding two teaspoons more of cornstarch and see if that helps. It’s always thickened fine for us with just 1 T cornstarch.

      Reply

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