Dinner doesn’t get tastier than this juicy crock pot honey lemon chicken! A whole chicken gets slathered with zesty lemon pepper and butter, then slow-cooked in a sweet, citrusy honey lemon sauce until it’s fall-off-the-bone tender.
From my juicy whole roasted chicken to golden, crispy spatchcock grilled chicken, we don’t mess around when it comes to chicken dinners. And the slow cooker makes it that much easier!
The day I made this crock pot honey lemon chicken, all I wanted was juicy, tender chicken with cauliflower rice on the side. My wishes? My command. In the end, it was a toss-up between making my honey garlic chicken again (a forever fave) or trying something new with even more honey and lemon goodness. And since I rarely make the same thing twice, this honey lemon chicken won out. Boy, was I glad it did!
What Makes This Honey Lemon Chicken So Great
- It’s slow-cooked, fall-off-the-bone perfection. This honey lemon chicken is ultra cozy and comforting and tastes like you’ve been cooking all day, even if you technically haven’t.
- Minimal effort, maximum flavor. I share my easy techniques for the juiciest chicken EVER. Simple tricks like rubbing butter and seasonings under the skin, stuffing the chicken cavity with a whole lemon, and searing the chicken in a skillet before slow cooking make all the difference.
- No babysitting. Once this chicken is prepped, you let the slow cooker, lemon, butter, garlic, and honey work their magic. There’s zero oven time required.
- Stretch the meal further. We’re big fans of whole chicken recipes around here. This crock pot chicken is budget-friendly, flavorful, and perfect for feeding a crowd or having leftovers.
Ingredients You’ll Need
So, about our bird, here. This honey lemon chicken recipe keeps things simple with pantry staples and a few fresh ingredients. Below, you’ll find notes and easy swaps for each one. Scroll down to the recipe card for the full printable recipe details, along with a step-by-step afterward with photos.
- Whole Chicken – We’re using a whole bird here, skin-on and bone-in, for extra flavor and juiciness. Look for chicken with pink-colored meat, and make sure to remove the giblets. You can swap in bone-in chicken thighs or drumsticks if you’re not Team Whole Chicken.
- Butter – Softened butter gets mashed with lemon pepper and garlic to create the most flavorful rub under the skin.
- Lemon Pepper – It gives this dish its signature zesty flavor. If you’re out, mix lemon zest with cracked black pepper and a pinch of salt.
- Garlic – Garlic powder works in a pinch, and you can use about 1/2 teaspoon per clove.
- Olive Oil – Helps crisp up the skin and lock in moisture. You can also use avocado oil or melted butter.
- Whole Lemon – Stuffed inside the chicken for citrusy steam and extra flavor. No need to peel the lemon first; just pierce it and toss it in.
- Lemon Juice – Bright and tangy, it balances the sweetness of the honey. Fresh is best, but bottled works, too.
- Honey – If needed, maple syrup and agave are good substitutes.
- Orange Juice – Adds another layer of citrus flavor and helps round out the sauce. Pineapple juice is a fun swap if you’re feeling tropical.
- Salt and Pepper – I use seasoned salt for extra flavor on the skin. If you don’t have it, mix regular salt with a bit of paprika and onion powder. Also, freshly ground black pepper makes a big difference, IMHO.
Recipe Tips
- If you use a frozen whole chicken, make sure to completely thaw the chicken overnight in the fridge before starting the recipe.
- Brown the chicken. I include the option to brown the whole chicken in a skillet before adding it to the crock pot. It’s an extra step that adds flavor and gives the chicken skin a nice golden sear. It’s fine to skip this step if you’re short on time, though.
- Don’t carve the bird right away. After cooking, let the chicken rest for 10-15 minutes. This allows all the juices to redistribute back into the meat for a tender, moist, and tasty chicken with crispy skin.
- Have a meat thermometer handy. The easiest way to check a chicken for doneness is with an instant-read meat thermometer. Insert the thermometer at the meatiest part of the thigh (under the wing), as well as the thickest part of the breast. Take care to avoid any bones. The chicken is ready to leave the slow cooker when the internal temperature reads 160ºF, and you’ll want to ensure it reaches 165ºF after resting.
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Clean the chicken. Rinse the chicken and dry it thoroughly using paper towels. Remove the giblets and clean out the chicken cavity.
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Separate the skin. Using the handle of a wooden spoon, carefully insert the handle underneath the skin, beginning at the neck. Slowly separate the skin from the meat without tearing through the skin. Set aside.
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Make the lemon pepper butter. In a small bowl, combine the butter, lemon pepper, and garlic; mash and mix with a fork until completely incorporated.
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Rub the chicken with the prepared butter. Rub the prepared lemon pepper butter under the skin, around the entire bird, and out to the thighs and legs. I find it easier to spoon a large chunk of the butter under the skin; then, I use my fingers to spread it around by rubbing the chicken on top.
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Season the chicken. Then, rub the top of the skin with olive oil and season it with seasoned salt and black pepper. Optional: At this point, you can also brown the chicken in a skillet for about 5 minutes per side, or just until golden.
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Add the whole lemon. Pierce the whole lemon all over with a fork, then place it inside the cleaned-out cavity. Transfer the chicken to the slow cooker.
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Make the honey citrus juice and cook. Combine lemon juice, honey, and orange juice in a small bowl; whisk it until incorporated. Pour the prepared honey sauce into the slow cooker, cover it with a lid, and cook on Low for 6 to 7 hours or on High for 4 to 5 hours, or until the internal temperature of the cooked bird registers at 160˚F.
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Finish and serve. Carefully remove the whole chicken from the slow cooker. Then, remove the lemon from the cavity and squeeze the juice out all over the chicken. Let the chicken rest for 10 minutes before cutting and serving.
To pressure cook a whole chicken, add a trivet to the Instant Pot and place the chicken on top; set to High Pressure for 25 minutes. Allow for natural pressure release, and then check to ensure the chicken is fully cooked to an internal temperature of 160 to 165˚F.
Serving: 8ounces | Calories: 330kcal | Carbohydrates: 27.5g | Protein: 29.3g | Fat: 12g | Saturated Fat: 5.8g | Cholesterol: 110mg | Sodium: 100.5mg | Fiber: 0.9g | Sugar: 24.9g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Crock Pot Honey Lemon Chicken
This is one of those set-it-and-forget-it recipes (honestly, my best kind). We’re taking a whole chicken, rubbing it with lemony butter, and then cooking it low and slow to fall-off-the-bone perfection in the crock pot. Here’s how to make it happen, step by step!
- Prep the chicken. Start by removing the giblets and giving the chicken a good rinse. Afterward, pat it completely dry with paper towels. This helps the skin crisp up a little, even in the slow cooker.
- Loosen the skin. Next, grab the handle of a wooden spoon and gently work it under the skin, starting at the neck. You want to create space between the skin and meat without tearing it.
- Make the lemon pepper butter. In a small bowl, mash together the softened butter, lemon pepper, and chopped garlic. It should look like a spreadable paste.
- Rub it in. Spoon the butter mixture under the chicken skin, and then use your fingers (on top of the skin) to spread it all around. I like to wear gloves when I do this. Otherwise, make sure to wash your hands well before and after.
- Season the outside. Now, rub olive oil over the top of the skin, then sprinkle with seasoned salt and black pepper.
- Optional but tasty: Brown the chicken. If you have the time, sear the whole chicken in a hot skillet for about 5 minutes per side until golden. It’s totally optional, but it does add nice flavor and a little color.
- Add the lemon. Afterward, pierce a whole lemon several times with a fork and place it inside the chicken cavity.
- Mix up the sauce. Meanwhile, whisk together the lemon juice, honey, and orange juice. Pour it into the bottom of your slow cooker.
- Cook low and slow. Transfer the chicken to the slow cooker. Cover, and cook on LOW for 6 to 7 hours or HIGH for 4 to 5 hours. The chicken is ready when the internal temperature reaches 160°F away from the bone, and the juices run clear.
- Finish and serve. Carefully remove the chicken from the slow cooker. Take out the lemon from the cavity and give it a good squeeze over the chicken before letting the bird rest for 10 minutes.
Lastly? Don’t toss that liquid gold left over in the slow cooker! Drizzle those flavorful honey-citrus juices over your chicken and your side dish of mushroom rice or Vesuvio potatoes. See the Serving Suggestions above for more ideas.
Instant Pot Method
To make this honey lemon chicken in the Instant Pot, place a trivet inside the pot and set the seasoned whole chicken on top. Lock the lid and cook on High Pressure for 25 minutes. Once it’s done, let the pressure release naturally. Then, check that the internal temperature has reached 160°F to 165°F before serving.
Storing and Reheating Leftover Chicken
- Refrigerate. Let the cooked chicken cool completely, and then store it in an airtight container in the fridge for 3 to 4 days. Leftover chicken is great to shred into chicken salad or roll up in chicken wraps.
- Reheat. To reheat, pop the leftovers into the microwave or warm the chicken gently in a covered skillet with a splash of the cooking juices. It stays juicy and flavorful, perfect for tossing into chicken salad, wraps, or a quick rice bowl the next day.
- Freeze. First, remove the meat from the bones and let it cool completely. Next, store the chicken in a freezer-safe container or zip-top bag, label it, and freeze for up to 3 months. When you’re ready to use it, thaw it overnight in the fridge and reheat as needed.
