Crockpot Lemonade Chicken
This innovative recipe transforms ordinary boneless chicken into fork-tender meat with a sticky, zesty glaze by simmering it in a tangy-sweet sauce featuring lemonade, brown sugar, and a hint of mustard. Whether you're a busy professional or a parent juggling multiple responsibilities, this slow cooker tangy chicken recipe promises maximum flavor with minimal effort.
Equipment
- Slow Cooker/Crockpot
- Mixing Bowl
- Whisk
- Measuring Cups and Spoons
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs or a combination for varied texture
- 1 cup frozen lemonade concentrate thawed
- 3 tablespoons brown sugar light or dark
- 2 tablespoons Dijon mustard
- 2 tablespoons soy sauce low-sodium option works well
- 2 cloves garlic minced (approximately 2 teaspoons)
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- ½ teaspoon red pepper flakes adjust to your heat preference
- 2 tablespoons cornstarch for thickening the sauce
To Taste
- Salt and freshly ground black pepper to taste
Optional Garnishes
- lemon slices
- fresh thyme sprigs
- sesame seeds
Instructions
- Place your chicken pieces in the slow cooker. For even cooking, arrange them in a single layer if possible. If using larger chicken breasts, consider cutting them into 2-3 pieces each to ensure they cook evenly and absorb more flavor.
- In a medium bowl, whisk together the thawed lemonade concentrate, brown sugar, Dijon mustard, soy sauce, minced garlic, dried thyme, and red pepper flakes until well combined.
- Pour the lemonade mixture over the chicken, ensuring all pieces are evenly coated. The chicken should be about 75% submerged in the liquid.
- Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The chicken is done when it reaches an internal temperature of 165°F and can be easily shredded with a fork.
- When the chicken is cooked through, carefully remove it to a plate and cover to keep warm. In a small bowl, whisk the cornstarch with 3 tablespoons of cold water until smooth. Stir this slurry into the cooking liquid, then set the slow cooker to HIGH for 15 minutes, stirring occasionally until the sauce thickens to a glossy glaze.
- Return the chicken to the slow cooker and gently coat with the thickened sauce. Allow it to rest in the warm sauce for 5 minutes before serving, garnished with fresh lemon slices, thyme sprigs, or a sprinkle of sesame seeds if desired.
Notes
Substitution Notes:
- For a less sweet version, try using half lemonade concentrate and half chicken broth
- Honey can replace brown sugar for a different sweetness profile
- Chicken tenders work beautifully for a quicker cooking time
- For gluten-free diets, use tamari instead of soy sauce
- Resist the urge to add frozen chicken directly to your slow cooker—thawed meat absorbs flavors more effectively and cooks more evenly.
- For an extra layer of flavor, briefly sauté the garlic in a teaspoon of olive oil before adding it to your sauce mixture.
- Resist the urge to lift the lid during cooking—each peek extends cooking time due to heat loss.
- For a more intensely flavored glaze, you can transfer the cooking liquid to a saucepan and reduce it over medium-high heat on the stovetop.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For freezing, portion the chicken and sauce in freezer-safe containers for up to 3 months.
Nutrition
Calories: 285kcalCarbohydrates: 14gProtein: 38gFat: 7gSodium: 480mgFiber: 0.5gSugar: 12g
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