Crockpot Skinny Lemon Chicken

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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

Skillet 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 (Freestyle): 10


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Sprinkle with poppy seeds, sesame seeds and green onions. Serve and enjoy!

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26 Comments on "Crockpot Skinny Lemon Chicken"

  1. Naomi  June 29, 2016

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

    • Gale Compton  June 30, 2016

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

  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?

    • Gale Compton  July 4, 2016

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

  3. Cheryl  July 27, 2016

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

  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?

    • Nichole Furlong  November 19, 2016

      Hi Becky,

      Either method would work fine for leftovers!

  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!!

    • Kym Votruba  January 3, 2017

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

  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…

    • Gale Compton  January 5, 2017

      Erin, Approximately 3 hours on high.

    • Elaine  May 27, 2019

      Do you have the rice on the side or add to the bowl before adding the chicken dish?

      • Nichole Furlong  May 27, 2019

        Which ever you prefer will work!

  7. Ashley  January 8, 2017

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

  8. Ashanti  January 9, 2017

    Can i substitute flour for corn starch?

  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?

    • 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.

  10. BCassidy  January 14, 2018

    I have a coconut allergy. Can I use another healthier oil in place of the coconut oil?

    • Jennifer Hanford  January 15, 2018

      You can use olive oil or avocado oil in place of the coconut oil.

  11. Jacqueline  February 17, 2018

    OMG! I loved eating this! I used two large lemons instead of 3 because it seemed like enough lemon. It was perfect! Served over rice. Making it again soon. Thanks ?

  12. Diane  August 27, 2018

    I leave for work at 7:30 – could this be done on low for say 8-10 hours?

    • Gale Compton  August 28, 2018

      Diane, That should be good. You may want to add just a little more liquid.

  13. Tabitha  September 17, 2018

    Want to make this but my son is under 1 and cannot have honey… What do you recommend as a sub?

    • Gale Compton  September 19, 2018

      Tabitha, Would maple syrup work for him? If so, I’d go with that. 🙂


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