Slow Cooker Lemonade Chicken

No ratings yet

Mar 03, 2025

This post contains affiliate links. Please read our disclosure policy.

Chicken and lemon are the ultimate comfort food mix – when my family is craving a wholesome dinner but I don’t want to stress all day in the kitchen I reach for this simple and easy Lemonade Chicken recipe that is perfect in the Slow Cooker!

Chicken breasts with lemon slices, garnished with herbs, rest on a plate with sauce, echoing a delicious lemonade chicken vibe. Lemons and sauce linger enticingly in the background.

Lemon & Mustard Slow Cooker Chicken Breasts

It might sound a bit funny, or overly sweet, but this super-simple recipe is one I reach for time and time again for family-friendly flavor that I can whip up without much work. This chicken breast dinner is my busy weekday standout – it’s hearty, healthy, and can’t be easier.

To make this chicken flavor-packed and always consistent (no matter what season it is, or how flavorful your lemons are), we are using lemonade concentrate, and balancing the sweet tangy flavor out with plenty of dijon mustard.

This is one of my favorite budget chicken dinners – and perfect with rice or noodles.

I hope your family loves this recipe as much as mine does!

Savor the delightful taste of Lemonade Chicken, featuring cooked chicken breast with zesty lemon slices and aromatic herbs, all perfectly prepared in a slow cooker.

How to Make Slow Cooker Lemonade Chicken

To make this recipe, we will need the following ingredients:

2 pounds boneless, skinless chicken breasts – Lean protein base that absorbs the sweet, tangy, and savory flavors of the sauce while staying tender in the slow cooker.
1 teaspoon salt – Enhances the natural flavors of the chicken and balances the sweetness of the lemonade concentrate and honey.
1 teaspoon black pepper – Adds mild heat and depth to the dish, balancing the sweetness with a subtle bite.
1 tablespoon olive oil – Used to sear the chicken before slow cooking, locking in moisture and adding a slight richness.
1 cup frozen lemonade concentrate (thawed) – The star ingredient, providing a bold, sweet-tart citrus flavor that caramelizes beautifully as it cooks.
1/4 cup honey – Enhances the sweetness of the lemonade, balancing out its tartness while creating a sticky, glaze-like sauce.
2 tablespoons Dijon mustard – Adds a tangy, slightly spicy contrast to the sweetness, giving the sauce more complexity.
3 cloves garlic, minced – Infuses the sauce with aromatic depth and a rich, savory note that cuts through the sweetness.
1 tablespoon cornstarch + 2 tablespoons water (slurry) – Thickens the sauce, transforming it into a silky, glossy glaze that clings to the chicken.
1 tablespoon butter – Adds a final touch of richness and smoothness to the sauce.
Juice of 1/2 lemon – Enhances the fresh citrus notes while balancing the concentrated lemonade sweetness.
Fresh parsley and lemon slices (for garnish) – Brightens the dish with color and fresh herbal and citrusy notes for an elegant finish.

Ingredients on a marble surface: raw chicken breasts, mustard, minced garlic, lemon, honey, olive oil, butter, lemon slices, parsley, milk, seasoning and lemonade concentrate. Perfect for a Slow Cooker Lemonade Chicken recipe that combines tangy flavors with tender textures.

Three raw chicken breasts seasoned with salt and pepper rest on a white plate atop a marble surface, ready to transform into a delightful lemonade chicken recipe.

Three seasoned Lemonade Chicken breasts sizzle in a black cast iron skillet on a white marble surface.

Three seasoned chicken breasts rest in a sleek black slow cooker on a pristine white surface.

A glass bowl containing a yellow liquid with small particles, reminiscent of a zesty lemonade chicken marinade, sits elegantly on a white marble surface.

Three seasoned Lemonade Chicken breasts simmering in a slow cooker filled with broth, viewed from above.

Three seasoned chicken breasts in a tangy lemon sauce are nestled in the slow cooker, releasing mouthwatering aromas. Lemons and herbs surround this delightful dish, creating a perfect harmony that's akin to a savory lemonade chicken.

Once you’ve gathered your ingredients, we will use the following process:

Prep chicken. Pat the chicken with paper towels and season both sides with salt and pepper.
Sear chicken. Heat olive oil in a skillet over medium-high heat and sear the chicken on both sides until lightly golden, about 2 minutes on each side.
Mix sauce. In a mixing bowl, whisk together the lemonade concentrate, honey, Dijon mustard, garlic and the cornstarch slurry until even.
Cook chicken. Place the chicken in the slow cooker and pour the lemonade sauce over the chicken evenly. Cook the chicken for 4-5 hours on low setting or 2-3 hours on high, until the chicken is tender and reaches 165°F.
Thicken sauce. To finish off the sauce, stir it together and add the butter and lemon juice and stir to combine. The sauce should begin to thicken when it’s no longer heated.
Serve. Spoon the sauce over the chicken and serve right away. Garnish with fresh parsley and lemon slices if you would like.

A spoon drizzles lemon sauce over seasoned Lemonade Chicken, garnished with lemon slices and herbs. This delightful chicken recipe is complemented by lemons and a sauce bowl in the background.

Tips and Tricks to Perfect Slow Cooker Lemonade Chicken

Sear the Chicken First for Extra Flavor: Browning the chicken in olive oil before placing it in the slow cooker helps develop a richer flavor and prevents it from becoming too soft.

Adjust Sweetness to Taste: Lemonade concentrate can be very sweet, so balance it by adding more Dijon mustard or lemon juice if you prefer a tangier dish. Reduce the honey slightly for a less sweet, more citrus-forward flavor.

Use Chicken Thighs for More Juiciness: If you prefer more tender, juicier chicken, boneless skinless chicken thighs work great since they have more fat and stay moist longer.

Don’t Overcook the Chicken: Cook on Low for 4-6 hours or High for 2.5-3.5 hours is ideal for boneless breasts.

If using thighs, low for 5-7 hours keeps them tender without drying out.
Overcooking can make the chicken dry and stringy, so check for doneness around the minimum cooking time.

Make the Sauce Thick & Glossy: Mix the cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) into the sauce in the last 30 minutes of cooking to let it thicken properly. Stirring in a tablespoon of butter at the end gives the sauce a smooth, velvety texture.

Brighten It Up with Fresh Lemon Juice: Adding fresh lemon juice at the end gives the dish a fresh citrus boost without overpowering sweetness.

Let It Rest Before Serving: Allow the chicken to rest for 5-10 minutes before slicing to keep the juices inside and prevent dryness.

Garnish for Extra Freshness: Fresh parsley, lemon slices, or even a pinch of red pepper flakes add visual appeal and an extra layer of flavor.

Serve with the Right Sides: Pair with rice, roasted potatoes, steamed veggies, or quinoa to soak up the flavorful sauce. A side of light salad with vinaigrette balances the richness.

Make It Ahead for Even Better Flavor: This dish tastes even better the next day as the flavors meld. Store in an airtight container for up to 3 days or freeze for up to 3 months for an easy meal later!

Savor the flavors of our Lemonade Chicken: tender, slow-cooked chicken breasts infused with lemon slices and garnished with fresh herbs, all simmered in a savory broth.

FAQs

What does lemonade chicken taste like?

Lemonade chicken is a sweet, tangy, and slightly savory dish with a balance of citrusy brightness from the lemonade, mild sweetness from the honey, and a hint of spice from Dijon mustard and black pepper. The sauce thickens into a sticky glaze that coats the chicken beautifully.

Can I use fresh lemonade instead of frozen concentrate?

You can, but it won’t have the same bold flavor. Frozen lemonade concentrate is much more intense, which is what makes the sauce rich and flavorful. If using fresh lemonade, consider reducing it on the stovetop to concentrate the flavor, or adding an extra tablespoon of honey or sugar for balance.

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are juicier and more forgiving in slow cooking, making them a great alternative. Cook for 5-7 hours on Low instead of 4-6 hours for breasts.

How do I keep the chicken from drying out?

Use thicker chicken breasts or thighs to retain moisture.
Don’t overcook—check for doneness at the minimum time.
Shred the chicken in the sauce to soak up moisture before serving.

Can I make this recipe in an Instant Pot?

Yes! To adapt:
Sear the chicken on “Sauté” mode.
Add all ingredients (except the cornstarch slurry and butter).
Pressure cook on High for 8-10 minutes, then do a natural release for 5 minutes before venting.
Stir in the cornstarch slurry and butter, then sauté for a few minutes to thicken.

Can I make this ahead of time?

Yes! The flavors actually develop even more overnight, making it a great meal-prep dish. Store in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.

How do I thicken the sauce?

Use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) in the last 30 minutes of cooking. Let it simmer so it thickens properly. Stir in 1 tbsp butter at the end for a silky texture.

What are the best sides to serve with lemonade chicken?

Rice – Soaks up the sauce well.
Quinoa or couscous – A lighter alternative.
Roasted potatoes – Complements the sweet and tangy sauce.
Steamed vegetables (broccoli, green beans, asparagus) – A fresh contrast to the rich sauce.

Can I add extra flavors or ingredients?

Yes! Try these variations:
Spicy Kick – Add red pepper flakes or Sriracha.
Tropical Twist – Stir in a little pineapple juice or pineapple chunks.
Savory Depth – Add a splash of soy sauce or Worcestershire sauce.

How do I store and reheat leftovers?

Fridge: Store in an airtight container for up to 3 days.
Freezer: Freeze for up to 3 months.
Reheat: Microwave or warm on the stovetop over low heat, adding a splash of water if the sauce thickens too much.