Name: Crockpot Lemon Honey Chicken
Ingredients: 1½ lbs (680g) bone-in or boneless chicken thighs (skin removed); Salt & black pepper to taste; 2 tbsp olive oil; 3 garlic cloves, minced; Zest and juice of 2 lemons (about ¼ cup juice); ¼ cup honey (or maple syrup for refined sugar-free); 1 tsp dried thyme (or 1 tbsp fresh); ½ tsp paprika; Optional: 1 small onion, sliced; ½ cup chicken broth (for extra sauciness); Cooked rice, quinoa, or mashed potatoes; Fresh parsley or thyme; Lemon slices

Ingredients

Scale

1½ lbs (680g) bone-in or boneless chicken thighs (skin removed)
Salt & black pepper to taste
2 tbsp olive oil
3 garlic cloves, minced
Zest and juice of 2 lemons (about ¼ cup juice)
¼ cup honey (or maple syrup for refined sugar-free)
1 tsp dried thyme (or 1 tbsp fresh)
½ tsp paprika
Optional: 1 small onion, sliced; ½ cup chicken broth (for extra sauciness)

For serving:

Cooked rice, quinoa, or mashed potatoes
Fresh parsley or thyme
Lemon slices

Instructions

Season chicken: Pat dry and season with salt, pepper, and paprika.
Sear (optional but recommended): Heat olive oil in a skillet over medium-high. Brown chicken 2–3 minutes per side. Transfer to slow cooker.
Make sauce: In a bowl, whisk lemon zest, lemon juice, honey, garlic, thyme, and optional broth. Pour over chicken. Add onion slices if using.
Cook:
- Low: 5–6 hours
- High: 3–4 hours
Finish: Remove chicken. Skim excess fat from sauce if desired. For a thicker glaze, transfer sauce to a saucepan and simmer 5–7 minutes until slightly reduced.
Serve chicken drizzled with sauce over your favorite base. Garnish with fresh herbs and lemon slices.

💡 Pro Tips:
– Use bone-in thighs for maximum flavor and moisture.
– Balance sweetness: Taste sauce before serving—add a splash of lemon juice if too sweet.
– Make it meal-prep friendly: Stores well for up to 4 days or freezes beautifully!

Prep Time & Nutrition (per serving, serves 4):