Slow Cooker Honey Lemon Chicken | The Recipe Rebel


For dredging
1 pound boneless, skinless chicken breasts (about 3)
3 tablespoons corn starch
2 tablespoons canola oil
For the honey lemon sauce
½ cup liquid honey
⅓ cup low sodium chicken broth
¼ cup fresh squeezed lemon juice (about 1 lemon – zest before juicing!)
1 tablespoon low sodium soy sauce
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons corn starch
zest of 1 lemon (optional)
Cut chicken breasts into ½ to ¾ inch cubes. Place in a large zip top bag and add 3 tablespoons corn starch.
Heat a large skillet over high heat. Add oil and wait until hot. Add chicken to the pan, allowing space between each piece, and cook until lightly browned. You may have to do this in two batches.
Place chicken in a 2.5-4 quart slow cooker.
Stir together honey, broth, lemon juice, soy sauce, salt, pepper and 2 tablespoons corn starch with a whisk until combined. Pour over chicken in slow cooker.
Cover and cook on low for 3 hours or high for 1½ to 2 hours.
Taste and adjust seasonings and sweetness and add lemon zest for an extra punch of lemon flavor if desired.


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