Lemon Crockpot Chicken

I had extra lemons to use, and love the taste of lemon chicken. I was pleasantly surprised to find a good recipe for Lemon Crockpot Chicken here. It didn’t call for any cream, and so I was excited to try it out. I changed a few things, and it came out tender and delicious. Great recipe when you don’t want to use your oven, or want to ‘set it and forget it’ on a busy day. Dust off that crockpot! (Actually, I use my crockpot year round. How about you?)

3-4 pounds boneless skinless chicken breasts (could use bone-in chicken, remove bones once chicken is cooked)
1 can vegetable broth
1 TBSP soy sauce
2 TBSP honey
6 TBSP lemon juice, divided
1 tsp white wine vinegar
1 tsp garlic powder
3/4 tsp ground ginger

Mix broth, soy sauce, honey, 4 TBSP lemon juice, vinegar, garlic powder and ground ginger in a bowl. Pour half in bottom of crockpot. Place whole pieces of chicken in crockpot. Pour remaining liquid over chicken. Cover and cook on high 3-4 hours or high 6-8 hours. (Chicken will be very tender.) Remove chicken pieces, and shred. Place back in crockpot and mix in with juices. I added an additional 2 TBSP lemon juice over the chicken and stir again. (Go by taste, my family prefers a strong lemon flavor.) Let the shredded chicken sit in juices for a bit before serving. Serve over rice or quinoa.


Here’s a short and sweet marching workout we filmed at the beautiful Chicago North Shore. Perfect for days when you want to get your cardio in but don’t have much time. Quick warm-up then on to heart-pumping fun. I also included a bonus lower body toning section, a power burst, and a fast cool-down and stretch.

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