Crock Pot Honey Lemon Chicken Recipe
Crock Pot Honey Lemon Chicken Recipe - Rubbed with lemon-pepper butter and a sweet honey sauce, this is the easiest, most delicious whole chicken prepared in the crock pot!
Servings: 6
Ingredients
- 2 tablespoons olive oil
- 1 whole chicken
- 4 tablespoons butter, softened
- 1 to 2 teaspoons lemon pepper
- 1 whole lemon
- 2 tablespoons lemon juice
- ½ cup honey
- ½ cup lite orange juice
- salt, to taste
Instructions
- Heat olive oil in a large nonstick skillet over medium-high heat.
- Rinse chicken and dry thoroughly.
- Clean out the chicken cavity.
- Using the handle of a wooden spoon, carefully insert it underneath the skin, beginning at the neck. Slowly separate the skin from the meat without tearing through the skin. Set aside.
- In a small bowl, combine butter and lemon pepper; mash and mix with a fork until completely incorporated.
- Rub the prepared butter under the skin, around the entire bird, out to the thighs and legs, and on top of the skin. 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.
- Add chicken to the skillet and cook 8 minutes per side.
- Remove from heat.
- Pierce the lemon all over with a fork and place it inside the cleaned out cavity.
- Combine lemon juice, honey and orange juice in a small bowl; whisk well.
- Transfer chicken to the crock pot, pour the prepared honey sauce over it, and cook on LOW for 6 to 7 hours, or on HIGH for 4 to 5 hours.
- Carefully remove the lemon from the cavity and squeeze the juice out all over the chicken.
- Serve.
Notes
FYI: Servings are based on chicken without skin.
1 whole chicken is, on average, about 1200 calories
1 whole chicken with skin removed is, on average, about 750 calories. INSTANT POT WHOLE CHICKEN
1 whole chicken is, on average, about 1200 calories
1 whole chicken with skin removed is, on average, about 750 calories. INSTANT POT WHOLE CHICKEN
- To pressure cook a whole chicken, add trivet to the Instant Pot 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.
Nutrition
Serving: 8ounces | Calories: 330kcal | Carbohydrates: 27.5g | Protein: 29.3g | Fat: 12g | Saturated Fat: 5.8g | Cholesterol: 110mg | Sodium: 100.5mg | Fiber: 0.9g | Sugar: 24.9g
