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A plate with glazed chicken breast on mashed potatoes, garnished with herbs, served with broccoli. A lemon wedge and cutlery are in the background.

Slow Cooker Lemonade Chicken

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Slow cooker lemonade chicken is seared boneless chicken breasts simmered in a sweet tangy sauce of lemonade concentrate, ketchup, brown sugar, Dijon mustard, and apple cider vinegar until tender with a glossy glaze.
Course Dinner, main course
Keyword chicken, slow cooker, slow cooker lemonade chicken
Prep Time 10 minutes
5 hours
Total Time 5 hours 10 minutes
Servings 4 servings
Calories 327
Author Gina Dickson

Equipment

Ingredients

  • 4 boneless skinless chicken breasts
  • ½ tablespoon lemon pepper seasoning
  • 1 teaspoon salt
  • 6 ounces frozen lemonade concentrate thawed
  • 1 teaspoon garlic minced
  • 1/3 cup brown sugar
  • ½ cup ketchup
  • 1 tablespoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • ¼ teaspoon red pepper flakes this amount does not make it hot, so if you like a little spice add a 1/2 teaspoon
  • 1 tablespoon cornstarch
  • 2 tablespoon water
  • leomon slices for garnish
  • parsley for garnish

Instructions

Make the Sauce

  • In a large mixing bowl, combine the thawed frozen lemonade concentrate, minced garlic, brown sugar, ketchup, Dijon mustard, apple cider vinegar, and red pepper flakes.
    6 ounces frozen lemonade concentrate, 1 teaspoon garlic, 1/3 cup brown sugar, ½ cup ketchup, 1 tablespoon Dijon mustard, 2 tablespoons apple cider vinegar, ¼ teaspoon red pepper flakes
    A white mixing bowl filled with a reddish-brown sauce and visible chili flakes, with a blue-handled whisk resting inside.
  • Whisk until smooth and fully combined.

Season and Sear the Chicken

  • Season both sides of the chicken breasts evenly with the lemon pepper seasoning and salt.
    4 boneless skinless chicken breasts, ½ tablespoon lemon pepper seasoning, 1 teaspoon salt
  • Heat a large pan over medium-high heat.
  • Sear the chicken on each side just until browned. Do not cook through—this step is only for color and flavor.
    Four seasoned, golden-brown chicken breasts are cooking in a black cast iron skillet with a red handle, set against a white background.

Slow Cook

  • Place the seared chicken breasts into the slow cooker.
  • Pour the lemonade sauce evenly over the chicken.
    Four cooked chicken breasts in a white slow cooker, sitting in a reddish-brown sauce. The chicken is seasoned and the sauce surrounds the meat evenly.
  • Cover and cook on Low for 5 hours or until tender. You can cook it on high for 4 hours but the meat will not be as tender.

Thicken the Sauce (optional)

  • When there is one hour left of cooking time, remove the chicken from the slow cooker and set it aside.
  • In a small bowl, whisk together the cornstarch and water until smooth.
    2 tablespoon water, 1 tablespoon cornstarch
  • Whisk the cornstarch mixture into the sauce in the slow cooker.
  • Return the chicken to the slow cooker, cover, and continue cooking for the last hour to allow the sauce to thicken and the chicken to become very tender.

Finish and Serve

  • Garnish with fresh lemon slices and chopped parsley just before serving.
    leomon slices, parsley

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freezing: Let the chicken cool completely, then freeze it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Reheating: Reheat gently on the stovetop or in the microwave until warmed through. Add a small splash of water if the sauce has thickened too much.

Nutrition

Serving: 1serving | Calories: 327kcal | Carbohydrates: 50g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 1037mg | Potassium: 584mg | Fiber: 1g | Sugar: 43g | Vitamin A: 232IU | Vitamin C: 8mg | Calcium: 37mg | Iron: 1mg
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