Honey Lemon Chicken Crockpot

This Crock Pot Honey Lemon Chicken is perfect for busy home cooks craving a tender, flavorful meal with minimal effort. The slow cooking blends honey and citrus into the meat while a lemon pepper butter rub keeps it juicy and fragrant. It’s my go-to when I want to start dinner before heading out and come home to something that feels like a special homemade meal.

This recipe turned into a weeknight favorite after I tried it on a hectic day when I forgot to defrost anything and still wanted a comforting dinner.

Ingredients

• Three pounds whole chicken: giblets removed for a neat, complete roast
• Butter: softened to mix easily and slip under the skin for rich flavor
• Lemon pepper: brings a citrusy spice that complements the honey perfectly
• Fresh garlic: chopped to add pungent depth
• Olive oil: for a light coating that crisps the skin if you choose to brown the bird
• One whole lemon: pierced to release fresh tartness from inside the cavity
• Lemon juice: for sharp brightness
• Honey: to add natural sweetness that caramelizes slightly during cooking
• Orange juice: balances honey with fruity acidity
• Seasoned salt and freshly ground black pepper: to taste enhancing all the flavors

Instructions

Clean the Chicken:

Rinse the chicken inside and out under cool running water then thoroughly pat dry with paper towels. Remove any giblets from the cavity to avoid bitterness while cooking.

Separate the Skin:

Take the handle of a wooden spoon and carefully insert it beneath the skin starting at the neck end. Slowly work it underneath without tearing the skin. This step is crucial for layering in flavor with the lemon pepper butter.

Make the Lemon Pepper Butter:

In a small bowl combine softened butter, lemon pepper, and the chopped garlic. Use a fork to mash and blend until all the ingredients are well incorporated and smooth.

Rub the Chicken With Butter:

Spoon generous chunks of the lemon pepper butter underneath the skin, spreading it over the breasts, thighs, and legs. Finish by rubbing the remaining butter on the surface of the meat for deep infusion.

Season the Skin:

Drizzle olive oil over the top skin and gently rub it in. Sprinkle the seasoned salt and black pepper evenly for well-rounded seasoning on the surface.

Optional Browning:

For an additional layer of flavor and texture, brown the chicken skin in a skillet over medium heat for about five minutes per side until golden. This step is optional but adds a beautiful crust.

Add the Whole Lemon:

Pierce the lemon all over with a fork to release juices during cooking. Place the pierced lemon inside the cavity of the chicken and transfer everything to the slow cooker.

Make the Honey Citrus Juice and Cook:

Whisk the lemon juice, honey, and orange juice together until smooth and pour over the chicken in the slow cooker. Cover and cook on low for 6 to 7 hours or high for 4 to 5 hours. The chicken is done when the internal temperature reads 160 degrees Fahrenheit.

Finish and Serve:

Carefully remove the cooked whole chicken from the crock pot. Take out the lemon from the cavity and squeeze all the juice over the top. Allow the chicken to rest for about 10 minutes before carving so the juices redistribute for moist slices.

My family adores how the honey's subtle sweetness softens the tangy punch of lemon handing us a perfectly balanced roast dinner time and again.

Storage Tips

Store leftover chicken in an airtight container in the fridge for up to four days. Reheat gently in the microwave covered with a damp paper towel or warm through in a low oven to avoid drying.

Ingredient Swaps

Butter can be swapped for olive oil if preferred but butter adds creaminess and richness.

Serving Ideas

Serve with simple steamed vegetables like green beans or asparagus to keep it light.

This recipe is a reliable, make-ahead meal that turns busy nights into cozy memories effortlessly.

Frequently Asked Recipe Questions

→ How do I ensure the chicken stays moist while cooking?

Rubbing butter under the skin helps lock in moisture, and slow cooking at a low temperature allows the juices to redistribute evenly, keeping the chicken tender.

→ Can I brown the chicken before slow cooking?

Yes, browning the chicken in a skillet for about 5 minutes per side adds a golden crust and enhances flavor, but it's optional.

→ What is the purpose of placing a whole lemon inside the chicken cavity?

The whole lemon releases subtle citrus oils and aroma during cooking, infusing the meat with bright, fresh notes.

→ How can I adjust the seasoning if I prefer less sweetness?

Reduce the amount of honey or balance with a splash more lemon juice to maintain acidity while lowering sweetness.

→ What internal temperature should the chicken reach when done?

Cook until the internal temperature reaches 160˚F (71˚C) for safe, juicy, fully cooked poultry.