Crock Pot Citrus Chicken
Turn dinner into a bright and flavorful experience with this Crock Pot Citrus Chicken recipe! Tender, juicy chicken breasts are slow-cooked in a vibrant blend of orange and lemon zest, garlic, honey, and fresh rosemary, creating a harmonious balance of sweet and tangy flavors. The optional step of searing the chicken adds a golden, caramelized touch, while the slow cooker does all the hard work, infusing the dish with rich citrus aromas. Perfect for busy weeknights or a cozy weekend meal, this easy slow cooker recipe pairs beautifully with rice, quinoa, or your favorite veggies. Plus, the optional cornstarch slurry thickens the citrus-infused sauce to drizzle over your plate for a complete, satisfying dish everyone will love.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 1 whole Orange
- 1 whole Lemon
- 4 cloves Garlic cloves
- 2 tablespoons Olive oil
- 0.5 cups Chicken broth
- 2 tablespoons Honey
- 2 sprigs Fresh rosemary
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Paprika
- 2 teaspoons Cornstarch (optional, for thickening)
- 2 tablespoons Water (optional, for thickening)
Instructions
Pat chicken breasts dry with a paper towel, then season both sides with salt, black pepper, and paprika.
Zest the orange and lemon, then slice them into thin rounds. Set aside the zest and slices separately.
Mince the garlic cloves and set them aside.
In a large skillet, heat the olive oil over medium heat. Sear the chicken breasts for 2-3 minutes per side until lightly browned. This step is optional but adds flavor to the dish.
Add the chicken broth, honey, minced garlic, and citrus zest to the crock pot. Stir to combine.
Layer the seared chicken breasts in the crock pot, ensuring they are coated with the citrus mixture.
Place the orange and lemon slices on top of the chicken. Add the fresh rosemary sprigs to the pot.
Cover the crock pot with the lid and cook on low for 4-5 hours, or until the chicken is tender and fully cooked (internal temperature of 165°F or 74°C).
For a thicker sauce, combine the cornstarch and water in a small bowl to create a slurry. Add this mixture to the crock pot about 30 minutes before cooking is complete, stirring to mix.
Once cooked, remove the chicken from the crock pot and let it rest for 5 minutes before serving.
Serve the chicken with the citrus sauce and garnish with additional fresh rosemary or citrus zest if desired. Pairs well with rice, quinoa, or sautéed vegetables.
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 687 mg | 30% | |
| Total Carbohydrate | 17.9 g | 7% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 12.2 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 599 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
