Crockpot Lemonade Chicken (A Bright & Flavor-Packed Dinner!)
Crockpot lovers, this one is for you! If you’re a little bored of your usual slow cooker repertoire and you’re keen to find a new idea that’s bright, full of flavor, and brings some excitement back to your meal plan, you’re going to love this crockpot lemonade chicken. It’s just perfect for the warmer summer months. Chicken breasts become beautifully tender cooked up in a delicious sauce made with lemonade, brown sugar, mustard, and just the right blend of seasonings. I love it served over mashed potatoes or with rice, and it’s such a good choice for busy weekdays when you need a fuss-free meal on the table without spending hours in the kitchen.
Ingredients
- Chicken breasts
- Lemon pepper seasoning
- Salt
- Frozen lemonade concentrate, thawed
- Garlic
- Brown sugar
- Ketchup
- Dijon mustard
- Apple cider vinegar
- Red pepper flakes
- Cornstarch
- Water
- Lemon zest and parsley, for garnish
How To Make Crockpot Lemonade Chicken
As always, I’ve included a printable recipe card for you at the bottom of this post, with all the details you need for making this recipe in your own kitchen!
- In a large mixing bowl, whisk together the thawed lemonade, garlic, brown sugar, ketchup, Dijon mustard, apple cider vinegar, and red pepper flakes until smooth.
- Season the chicken breasts with lemon pepper seasoning and a little salt.
- Heat a large pan over medium-high heat and quickly sear the chicken—about 1 minute per side, just enough to get a little color.
- Transfer the chicken to your slow cooker and pour the lemonade sauce right over the top.
- Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender.
- Once cooked, remove the chicken from the slow cooker and set it aside for a minute.
- In a small bowl, whisk together the cornstarch and water to make a slurry.
- Stir the cornstarch slurry into the sauce in the slow cooker to thicken it up.
- Return the chicken to the slow cooker and coat it in that lemony sauce.
- Garnish with fresh lemon zest and chopped parsley, and you’re ready to serve!
Recipe Notes
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Store leftovers – Keep any extras in an airtight container in the fridge for up to 3 days. It reheats really well for easy lunches!
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Use whatever mustard you have – Dijon adds a nice sharpness, but regular yellow mustard, honey mustard, or even spicy brown mustard will work if that’s what you have on hand.
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Turn up the heat – If you like a little extra kick, don’t be shy—add a few more red pepper flakes to the sauce.
- Swap the chicken – Boneless, skinless chicken thighs work just as well here if you prefer something a little juicier.
Serving Ideas & Suggestions
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Over mashed potatoes – My personal favorite! The creamy potatoes soak up all that sweet and tangy sauce perfectly.
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With rice – White rice, brown rice, or even coconut rice work great for an easy, hearty meal.
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Tucked into sandwiches – Shred the chicken and pile it onto buns with a little extra sauce for a simple, delicious sandwich.
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With roasted veggies – Serve alongside a sheet pan of roasted broccoli, carrots, or green beans for a lighter option.
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On a salad – Slice it up and toss it over a bed of greens with a lemon vinaigrette if you’re feeling something fresh.
Crockpot Lemonade Chicken
Ingredients
- 4 boneless skinless chicken breasts
- ½ tablespoon lemon pepper seasoning
- 1 teaspoon salt
- 6 ounces frozen lemonade concentrate thawed
- 1 clove of garlic minced
- 2 tablespoons brown sugar
- ½ cup ketchup
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- ¼ teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 1 tablespoon water
- Lemon zest and parsley as garnish
Instructions
- In a large mixing bowl, whisk together the thawed lemonade, garlic, brown sugar, ketchup, Dijon mustard, apple cider vinegar, and red pepper flakes until smooth.
- Season the chicken breasts with lemon pepper seasoning and a little salt.
- Heat a large pan over medium-high heat and quickly sear the chicken—about 1 minute per side, just enough to get a little color.
- Transfer the chicken to your slow cooker and pour the lemonade sauce right over the top.
- Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender.
- Once cooked, remove the chicken from the slow cooker and set it aside for a minute.
- In a small bowl, whisk together the cornstarch and water to make a slurry.
- Stir the cornstarch slurry into the sauce in the slow cooker to thicken it up.
- Return the chicken to the slow cooker and coat it in that lemony sauce.
- Garnish with fresh lemon zest and chopped parsley, and you're ready to serve!
This crockpot lemonade chicken hits that perfect balance of sweet, tangy, and savory—all with barely any effort. Whether you’re piling it over mashed potatoes, tucking it into sandwiches, or just sneaking bites straight from the slow cooker (no judgment), it’s the kind of recipe you’ll want to have on standby for busy days. If you try it, I’d really love to hear your thoughts in the comment section below – and don’t forget to tag me in your pics on Instagram @slimmingviolet.
