Crockpot Chinese Lemon Chicken
Tender chicken in a sweet and tangy honey-lemon soy sauce glaze made effortlessly in the crockpot.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts about 3–4 pieces
- 4 cloves fresh garlic, minced
- 1 inch fresh ginger, minced (about 1 tsp finely grated)
- 1/2 cup low-sodium soy sauce substitute tamari for gluten-free
- 1/4 cup honey or agave honey gives a slightly richer finish
- 1/4 cup freshly squeezed lemon juice (about 1–2 lemons)
- 1 cup low-sodium chicken broth (or water + bouillon)
- 2 green onions, chopped (for garnish)
- 2 tbsp toasted sesame seeds (optional, for finishing)
Instructions
Preparation
- Dice the chicken into bite-sized pieces. Mince the garlic and ginger finely.
- In a medium bowl, whisk together soy sauce, honey (or agave), lemon juice, and chicken broth until blended.
- Place the diced chicken in the crockpot. Pour the sauce over the chicken and stir gently to coat.
Cooking
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and cooked through (internal temp 165°F / 74°C).
- Taste and adjust seasoning: add a pinch of salt, more lemon for brightness, or a splash of soy for saltiness.
- Stir in chopped green onions and sprinkle toasted sesame seeds over the top just before serving.
Notes
For a lighter version, swap half the honey for a sugar-free sweetener. If using dark meat (thighs), reduce high-cook time slightly because thighs stay moister.