Why You’ll Love This Recipe
This recipe is incredibly easy and full of unexpected flavor. The lemonade glaze caramelizes slightly as it cooks, coating the chicken in a sticky, sweet-tart sauce that pairs well with rice, mashed potatoes, or vegetables. With only a handful of pantry ingredients and a slow cooker doing all the work, this dish is perfect for busy days or low-effort meal prepping.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Frozen lemonade concentrate (thawed)
- Ketchup
- Brown sugar
- Apple cider vinegar (optional for extra tang)
- Garlic powder
- Salt and pepper
- Cornstarch (for thickening, optional)
- Water
- Optional garnish: chopped parsley, lemon slices
Directions
- Lightly season the chicken with salt, pepper, and garlic powder. Place in the bottom of the slow cooker.
- In a bowl, whisk together the lemonade concentrate, ketchup, brown sugar, and vinegar (if using).
- Pour the mixture over the chicken, making sure it’s well coated.
- Cover and cook on low for 5–6 hours or on high for 2.5–3.5 hours, until the chicken is cooked through and tender.
- Optional: For a thicker sauce, remove chicken and whisk a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) into the sauce. Cook on high for 10–15 minutes until thickened. Return chicken to the slow cooker.
- Serve hot over rice, mashed potatoes, or steamed vegetables. Garnish as desired.
Servings and timing
This recipe makes 4–6 servings.
Prep time: 5 minutes
Cook time: 5–6 hours (on low) or 2.5–3.5 hours (on high)
Total time: 5–6 hours (hands-off)
Variations
- Spicy version: Add red pepper flakes or sriracha for a sweet and spicy twist.
- Use different citrus: Try orange juice concentrate or pineapple juice for a tropical version.
- Add vegetables: Toss in bell peppers, onions, or snap peas in the last hour of cooking.
- Make it grilled: Use the same sauce as a marinade and grill the chicken instead.
- Baked option: Bake the chicken in a covered dish at 375°F for 40–45 minutes using the same sauce.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a skillet over medium-low heat or in the microwave, adding a splash of water or broth if the sauce thickens too much.
To freeze, cool completely and store in freezer-safe bags or containers for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use fresh lemonade instead of concentrate?
Concentrate gives the sauce its bold flavor. Fresh lemonade can be used, but the sauce may be more diluted—reduce other liquids slightly.
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs work great and stay juicy and flavorful during slow cooking.
Is the sauce very sweet?
It’s sweet and tangy, like a barbecue-style glaze. You can adjust the sugar or add vinegar for more tang.
Do I need to brown the chicken first?
No browning is needed—just place the chicken directly in the slow cooker.
Can I thicken the sauce?
Yes, use a cornstarch slurry in the last 15 minutes of cooking with the lid off.
What sides go well with lemonade chicken?
Rice, quinoa, mashed potatoes, steamed veggies, or a crisp green salad pair perfectly.
Can I make this with bone-in chicken?
Yes, just increase cooking time slightly and make sure the internal temperature reaches 165°F.
Can I make this in the Instant Pot?
Yes, cook on high pressure for 10 minutes with a natural release. Use sauté mode to thicken the sauce afterward.
Is this recipe kid-friendly?
Absolutely—kids love the sweet and tangy flavor!
Can I double the recipe?
Yes, just use a larger slow cooker and avoid stacking chicken pieces too tightly.
Conclusion
Slow Cooker Lemonade Chicken is a unique, flavorful dish that proves dinner doesn’t have to be complicated to be delicious. With just a few ingredients and minimal effort, you get tender, saucy chicken with a sweet citrus twist. Perfect for meal prep or busy weeknights, this recipe is sure to become a new family favorite.
PrintSlow Cooker Lemonade Chicken
Slow Cooker Lemonade Chicken is a sweet, tangy, and tender dish made with lemonade concentrate, ketchup, and brown sugar. It’s an easy, hands-off recipe that delivers bold flavor with minimal effort—perfect for family dinners or meal prep.
- Prep Time: 5 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 5 minutes
- Yield: 4–6 servings
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 can (12 oz) frozen lemonade concentrate, thawed
- 1/2 cup ketchup
- 1/3 cup brown sugar
- 1 tablespoon apple cider vinegar (optional)
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons water (for slurry)
- Optional garnish: chopped parsley, lemon slices
Instructions
- Season chicken with salt, pepper, and garlic powder. Place in the bottom of the slow cooker.
- In a bowl, whisk together lemonade concentrate, ketchup, brown sugar, and vinegar (if using).
- Pour sauce over the chicken, making sure it’s well coated.
- Cover and cook on low for 5–6 hours or on high for 2.5–3.5 hours, until chicken is tender and cooked through.
- Optional: Remove chicken and stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water). Cook sauce on high for 10–15 minutes until thickened. Return chicken to the slow cooker.
- Serve hot over rice, mashed potatoes, or vegetables. Garnish with parsley or lemon slices if desired.
Notes
- Add red pepper flakes or sriracha for a spicy kick.
- Try orange juice or pineapple concentrate for a fruity variation.
- Add bell peppers or onions in the last hour of cooking.
- This sauce also works great as a marinade for grilled chicken.
- Bake in a covered dish at 375°F for 40–45 minutes as an alternative to slow cooking.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 370
- Sugar: 22g
- Sodium: 640mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 120mg
