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Dinner doesn’t get easier or more flavorful than this slow cooker Lemon Pepper Chicken. A whole chicken gets slathered in lemon pepper and butter, then slow-cooked in a bright honey lemon sauce. It’s juicy, zesty, and fall-off-the-bone tender.
About our bird here… It was a toss-up between making my honey garlic chicken again (a forever fave) or trying something new with even more honey and lemon goodness. And since I rarely make the same thing twice—obvi—the latter won. We’re big fans of whole roasted chicken around here. From my juicy garlic butter roast chicken to that golden, crispy spatchcock chicken, we don’t mess around when it comes to chicken dinners.
Why We Love This Lemon Pepper Chicken
It’s slow-cooked, fall-off-the-bone perfection. The day I made this, all I really wanted was juicy, tender chicken with coconut lime cauliflower rice on the side. My wishes? My command. And yes—I still love myself for it.
Minimal effort, maximum flavor. You let the slow cooker do the work while lemon, butter, garlic, and honey work their magic. No babysitting required.
Inexpensive. This slow cooker lemon pepper chicken is budget-friendly, flavorful, and perfect for feeding a crowd or having leftovers.
It smells like home. It’s cozy, comforting, and tastes like you’ve been cooking all day—even if you technically haven’t.
Recipe Ingredients
This slow cooker lemon pepper chicken recipe keeps things simple with some pantry staples and a few fresh ingredients. Below you’ll find notes and easy swaps for each one, and don’t forget to scroll to the recipe card for the full details.
- Whole chicken – We’re using a whole bird here, skin-on and bone-in, for extra flavor and juiciness. Just make sure to remove the giblets. You can swap in bone-in chicken thighs or drumsticks if you’re not team whole chicken.
- Butter – Softened butter gets mashed with lemon pepper and garlic to create the most flavorful rub under the skin.
- Lemon pepper – It gives this dish its signature zesty flavor. If you’re out, mix lemon zest with cracked black pepper and a pinch of salt.
- Garlic – Garlic powder works in a pinch, and you can use about 1/2 teaspoon per clove.
- Olive oil – Helps crisp up the skin and lock in moisture. You can also use avocado oil or melted butter.
- Whole lemon – Stuffed inside the chicken for citrusy steam and extra flavor. No need to peel—just pierce it and toss it in.
- Lemon juice – Bright and tangy, it balances the sweetness of the honey. Fresh is best, but bottled works too.
- Honey – Adds just the right touch of natural sweetness to the sauce. Maple syrup or agave could sub in if you need an alternative.
- Orange juice – Adds another layer of citrus flavor and helps round out the sauce. Pineapple juice is a fun swap if you’re feeling tropical.
- Seasoned salt – For extra flavor on the skin. If you don’t have it, mix regular salt with a bit of paprika and onion powder.
- Black pepper – A little extra seasoning for balance and kick. Freshly ground makes a big difference, imho.
How To Make Slow Cooker Lemon Pepper Chicken
This is one of those set-it-and-forget-it recipes, and honestly, that’s the best kind. We’re taking a whole chicken, rubbing it with lemon pepper butter, and then cooking it low and slow to a fall-off-the-bone perfection. Here’s how to make it happen, step by step!
- Prep the chicken. Start by removing the giblets and giving the chicken a good rinse. Pat it completely dry with paper towels—this helps the skin crisp up a little, even in the slow cooker.
- Loosen the skin. Grab the handle of a wooden spoon and gently work it under the skin, starting at the neck. You want to create space between the skin and meat without tearing it.
- Make the lemon pepper butter. In a small bowl, mash together the softened butter, lemon pepper, and chopped garlic. It should look like a spreadable paste.
- Rub it in. Spoon the butter mixture under the chicken skin, and then use your fingers (on top of the skin) to spread it all around.
- Season the outside. Rub olive oil over the top of the skin, then sprinkle with seasoned salt and black pepper.
- Optional but tasty: brown the chicken. If you’ve got time, sear the chicken in a hot skillet for about 5 minutes per side until golden. It adds flavor and a little color, but it’s totally optional.
- Add the lemon. Pierce a whole lemon several times with a fork and place it inside the chicken cavity.
- Mix up the sauce. Whisk together the lemon juice, honey, and orange juice. Pour it into the bottom of your slow cooker.
- Cook low and slow. Transfer the chicken to the slow cooker, cover, and cook on LOW for 6 to 7 hours or HIGH for 4 to 5 hours. It’s ready when the internal temp hits 160°F away from the bone, and the juices run clear.
- Finish and serve. Carefully remove the chicken from the slow cooker. Take out the lemon from the cavity and give it a good squeeze over the chicken before letting it rest for 10 minutes. Also? Don’t toss that liquid gold in the slow cooker! Drizzle those flavorful honey-citrus juices over your chicken and your side dish of mushroom rice or roasted potatoes and carrots.
Make It In The Instant Pot
To make this in the Instant Pot, place a trivet inside the pot and set the seasoned whole chicken on top. Lock the lid and cook on High Pressure for 25 minutes. Once it’s done, let the pressure release naturally. Then, check that the internal temperature has reached 160°F to 165°F before serving.
What To Serve With Lemon Pepper Chicken
When it comes to pairing with this slow cooker lemon pepper chicken, you’ve got a variety of tasty options. Keep things bright and in theme, and serve it with Mediterranean rice. For a comforting side, consider serving it with my Vesuvio potatoes! For a lighter touch, these lemon butter green beans or a fresh Brussels sprouts salad with apples and walnuts can add a crisp, refreshing touch to your meal.
How To Store Leftovers
Fridge: Let the chicken cool completely, then store it in an airtight container and keep it in the fridge for 3 to 4 days.
Freezer: First, remove the meat from the bones and let it cool completely. Then, store it in a freezer-safe container or zip-top bag, label it, and freeze for up to 3 months. When you’re ready to use it, thaw it overnight in the fridge and reheat as needed.
Reheat: To reheat, pop it in the microwave or warm it gently in a covered skillet with a splash of the cooking juices. It stays juicy and flavorful—perfect for tossing into salads, wraps, or a quick rice bowl the next day!
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Crock Pot Honey Lemon Chicken
Ingredients
- 3 pounds whole chicken, giblets removed
- 4 tablespoons butter, softened
- 1 to 2 teaspoons lemon pepper
- 2 cloves garlic, chopped
- 2 tablespoons olive oil
- 1 whole lemon
- 2 tablespoons lemon juice
- ½ cup honey
- ½ cup orange juice
- 1 teaspoon seasoned salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
Instructions
- Clean the chicken. Rinse the chicken and dry it thoroughly using paper towels. Remove the giblets and clean out the chicken cavity.
- Separate the skin. Using the handle of a wooden spoon, carefully insert the handle underneath the skin, beginning at the neck. Slowly separate the skin from the meat without tearing through the skin. Set aside.
- Make the lemon pepper butter. In a small bowl, combine the butter, lemon pepper, and garlic; mash and mix with a fork until completely incorporated.
- Rub the chicken with the prepared butter. Rub the prepared lemon pepper butter under the skin, around the entire bird, and out to the thighs and legs. I find it easier to spoon a large chunk of the butter under the skin; then, I use my fingers to spread it around by rubbing the chicken on top.
- Season the chicken. Then, rub the top of the skin with olive oil and season it with seasoned salt and black pepper. Optional: At this point, you can also brown the chicken in a skillet for about 5 minutes per side, or just until golden.
- Add the whole lemon. Pierce the whole lemon all over with a fork, then place it inside the cleaned-out cavity. Transfer the chicken to the slow cooker.
- Make the honey citrus juice and cook. Combine lemon juice, honey, and orange juice in a small bowl; whisk it until incorporated. Pour the prepared honey sauce into the slow cooker, cover it with a lid, and cook on Low for 6 to 7 hours or on High for 4 to 5 hours, or until the internal temperature of the cooked bird registers at 160˚F.
- Finish and serve. Carefully remove the whole chicken from the slow cooker. Then, remove the lemon from the cavity and squeeze the juice out all over the chicken. Let the chicken rest for 10 minutes before cutting and serving.
Equipment
Notes
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Frequently Asked Questions
Lemon pepper seasoning is usually made with dried lemon zest, cracked black pepper, and salt. Some blends also include garlic, onion powder, or a touch of sugar. You can even DIY it at home if you want to control the flavor and sodium!
A honey lemon sauce (just like the one in this recipe!) is delicious. It adds a sweet and tangy glaze that complements the zesty lemon pepper seasoning. And it’s also perfect for drizzling over your side dishes, like mashed potatoes.
Absolutely! It gives the chicken that bold, zesty kick from the lemon and just the right amount of peppery heat. In this slow cooker lemon pepper chicken recipe, it pairs perfectly with the honey and citrus sauce, making the chicken super flavorful, juicy, and anything but boring.
I Love this Chicken!! Searing is a necessary step! Takes time but so worth it!
The pictures, illustrations, format and descriptions of your recipes are outstanding,Katerina. Thank you. Wishing you a blessed Easter.
Thank you so much for your kind words! Wishing you a blessed Easter as well! ๐ธ๐ฃ
I can not tell if this is breast side up or down. Maybe you turn it half way? Thank you
Hi! Iโve actually done it both ways, flipping it halfway through and letting it cook breast-side up the entire time, just like in the photos. Either way works out fine. โบ๏ธ
I love this yummy easy chicken. It is my favorite to cook! ๐
Thank YOU, Sadie! ๐
Hi, I was wondering if instead of using lemons I could do it with limes?
Hi! Yep, you can definitely use limes. The taste will be a bit different, and not as intended per this recipe, but it will definitely work.
Can I make this in my instant pot? If yes for how long. Can I just use 1/4 chicken?
Hi!
I don’t think I understand the part about using 1/4 chicken? Also, do you have a slow cooker function on the Instant Pot? You can use that to slow cook it. To pressure cook a whole chicken, add trivet to the IP and place chicken on top; set to high pressure for 25 minutes. Allow for natural pressure release and then check to ensure chicken is fully cooked to an internal temperature of 165 degrees Fahrenheit.
Use the slow cooker fuction, I use mine all the time.
I would love to know how to do this in my Instant Pot.
Can this be done with turkey breast? I think I just found Sunday dinner idea if so
HI! That idea sounds delicious! I haven’t tried it, but I’d love to! Please let me know if you enjoyed it. ๐