Recipe

Bright & Citrusy Crockpot Chicken

Juicy slow-cooked chicken in a sunny lemon-orange sauce with garlic, herbs, and crisp-tender veggies. Easy, light, and big on flavor.

By Matt Campbell

•

4.8

A slow cooker filled with shredded citrus chicken, sliced oranges and lemons, and fresh herbs in a bright golden sauce

Jump to Recipe

If your weeknight energy is low but your taste buds still want something alive, this is your move. This bright and citrusy crockpot chicken tastes like someone opened a window in your kitchen. Lemon and orange bring the zing, garlic and herbs do the cozy work, and a quick cornstarch swirl at the end turns the cooking liquid into a glossy, spoonable sauce you will want on everything.

It is healthy in the way that matters: lean protein, lots of veggies, and enough flavor to make you forget you are eating sensibly. Serve it over rice, quinoa, or cauliflower rice, and do not skip the final squeeze of fresh citrus. That little pop is the difference between “pretty good” and “okay, wow.”

A bowl of citrus crockpot chicken served over rice with broccoli and a sprinkle of parsley

Why It Works

Bright flavor without fuss: Citrus zest and juice wake up the whole pot while the slow cooker handles the heavy lifting.
Juicy, not bland: A little olive oil plus gentle slow cooking keeps chicken tender, then the sauce concentrates and clings.
Veggies that still have a backbone: Carrots and onions can take the long cook, and the quick-cook veggies (like broccoli and bell pepper) go in later so they stay crisp-tender, not sad and mushy.
Meal prep friendly: The flavors deepen overnight, and leftovers reheat like a dream.

Pairs Well With

Storage Tips

Refrigerate: Let the chicken cool, then store in an airtight container for up to 4 days. Keep some sauce with it so it stays juicy.

Freeze: Freeze in portions for up to 3 months. Thaw overnight in the fridge for best texture.

Reheat: Warm gently on the stove or in the microwave with a splash of broth or water to loosen the sauce. Finish with a tiny squeeze of fresh lemon to bring the brightness back.

Common Questions

Can I use chicken thighs instead of breasts?

Yes, and it is honestly hard to mess up. Use boneless skinless thighs and cook on LOW for 5 to 6 hours. They stay extra juicy and pair great with the citrus.

Will the citrus make the chicken tough?

Not in this setup. We are using juice diluted with broth and cooking low and slow. To keep the flavor fresh, add the final squeeze of lemon and orange at the end.

Do I have to thicken the sauce?

No, but it is the glow-up. If you want it brothy, skip the cornstarch. If you want it spoon-coating and weeknight-fancy, do the slurry.

What veggies work best?

Broccoli florets, green beans, zucchini, or bell peppers all work. Add delicate veggies near the end so they stay bright and crisp-tender.

Is this recipe gluten-free?

It is gluten-free as written as long as your broth is gluten-free. Cornstarch is naturally gluten-free.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

6-quart slow cooker
Microplane or fine grater (for zest)
Citrus juicer (optional but helpful)
Measuring cups and spoons
Small bowl (for cornstarch slurry)
Tongs or two forks (for shredding)

I started making versions of this when I wanted “something healthy” but also refused to eat another boring chicken bowl that tasted like punishment. Citrus is my favorite shortcut to big flavor fast, especially in slow cooker recipes where things can sometimes blur into one mellow note. The first time I nailed the balance, garlic and herbs on the savory side, lemon and orange on the bright side, I caught myself standing at the counter doing repeated sauce tastes like a gremlin. That is how you know it is a keeper.

Bright & Citrusy Crockpot Chicken

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 4 hours 30 minutes

Total Time 4 hours 45 minutes

Servings 6

Ingredients

2 pounds boneless skinless chicken breasts (or thighs)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon dried oregano
3 cloves garlic, minced
1 tablespoon fresh ginger, grated (optional but great)
1 lemon, zested and juiced (about 3 tablespoons juice)
1 orange, zested and juiced (about 1/3 cup juice)
1 cup low-sodium chicken broth
1 tablespoon olive oil
1 tablespoon honey or maple syrup (optional, for balance)
1 small yellow onion, thinly sliced
2 carrots, sliced into coins
1 red bell pepper, sliced (add near the end)
2 cups broccoli florets (add near the end)
2 tablespoons cornstarch + 2 tablespoons cold water (optional, to thicken)
1 to 2 tablespoons chopped parsley or cilantro (to finish)
Extra lemon or orange wedges for serving

Optional spice: 1/4 teaspoon red pepper flakes for a gentle heat that plays really well with the citrus.

Instructions

Season the chicken. Pat the chicken dry. Season with salt, pepper, smoked paprika, and oregano.
Build the citrus base. In the slow cooker, whisk together garlic, ginger (if using), lemon zest and juice, orange zest and juice, broth, olive oil, and honey (if using).
Load the pot. Add onion and carrots to the slow cooker. Nestle the chicken on top, turning once to coat in the sauce.
Cook. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken reaches 165 F and is easy to shred.
Add the quick-cook veggies. Add the broccoli florets and sliced bell pepper, re-cover, and cook on HIGH for 20 to 30 minutes, until bright and crisp-tender.
Thicken the sauce (optional but recommended). If using cornstarch, whisk it with cold water in a small bowl. Stir it into the slow cooker during the last 10 minutes of the veggie cook time, then cover again until the sauce turns glossy and slightly thick. This keeps the broccoli from hanging out in the heat too long.
Shred and finish. Shred the chicken right in the slow cooker with two forks, then stir to coat. Taste and adjust with more salt, pepper, or a squeeze of lemon.
Serve. Spoon over brown rice, quinoa, or cauliflower rice. Finish with fresh herbs and citrus wedges.

Matt’s small trick: If the sauce tastes a little too sharp, add 1 to 2 teaspoons more honey. If it tastes a little flat, add a pinch of salt and a squeeze of fresh lemon right before serving.

Nutrition information is estimated.

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