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Crockpot Skinny Lemon Chicken

Crockpot Skinny Lemon Chicken

The ultimate comfort food, Crockpot Skinny Lemon Chicken is a zesty and tender delight that’s perfect for easy weeknight dinners. Bursting with vibrant flavors and wholesome ingredients, this dish will have your family asking for seconds. Make it tonight for a deliciously satisfying meal!
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tablespoons Coconut oil
  • 4 pieces Boneless and skinless chicken breasts cubed
  • 2 cloves Garlic cloves finely chopped
  • 1 teaspoon Sea salt
  • 2 cups Vegetable broth
  • 3 pieces Lemons juiced and zested
  • 1 tablespoon Soy sauce Braggs aminos or coconut aminos for substitutes
  • 1 tablespoon Cornstarch
  • 4 tablespoons Honey
  • 1/2 teaspoon Poppy seeds
  • 1/2 teaspoon Sesame seeds
  • 1/4 cup Green onions diced

Equipment

  • Slow Cooker
  • Skillet
  • Wooden Spoon
  • Chef's Knife
  • Mixing Bowl
  • Whisk
  • Cutting Board

Method
 

  1. Start by melting coconut oil in a large skillet over high heat. You want it to be hot enough to quickly brown the chicken when it hits the pan. This first step is crucial, as it seals in the juices.
  2. Add the cubed chicken breasts to the skillet. Brown them quickly, about two to three minutes on each side. Remember, you don’t need to cook them through at this stage; just a lovely golden color will do.
  3. Once browned, transfer the chicken to your crockpot. It’s okay if it’s not fully cooked; it will finish cooking as it simmers.
  4. Now, sprinkle the chopped garlic and sea salt over the chicken. This layering of flavors sets the stage for a mouthwatering result.
  5. Drizzle 1 1/4 cups of the vegetable broth over the chicken. This will keep everything moist while it cooks.
  6. Cover the crockpot and let it cook on low for 4 to 6 hours, or until the chicken is very tender and infused with all those flavors.
  7. About 30 to 40 minutes before you plan to serve, whisk together the remaining vegetable broth, lemon juice, lemon zest, soy sauce, cornstarch, and honey in a separate bowl.
  8. Pour this zesty mixture into the crockpot. Stir gently to coat the chicken evenly. This step is essential for ensuring every bite is bursting with flavor.
  9. Turn the crockpot to high and cook for an additional 30 minutes, or until the sauce thickens to your desired consistency.
  10. Finally, just before serving, sprinkle the dish with poppy seeds, sesame seeds, and diced green onions. This finishing touch adds visual appeal and extra flavor.

Notes

When it comes to storage, keep leftovers in an airtight container in the fridge for up to three days. Reheat gently to preserve moisture. You can freeze this dish by portioning it out and storing it in freezer-safe containers. Thaw in the fridge before reheating. Serve with steamed rice or a fresh salad for a balanced meal. Feel free to adjust the lemon juice and honey balance to cater to your taste preferences. Add fresh herbs like parsley or cilantro just before serving for an extra layer of freshness and color.