Crockpot Honey- Lemon Chicken


  • 2 tablespoons extra virgin olive oil (EVOO)
  • 8 bone-in, skin-on chicken thighs
  • Salt and ground black pepper
  • 1 1/2 pounds baby potatoes
  • 1 small onion, chopped
  • 2-3 cloves garlic, finely chopped or grated
  • 4-5 sprigs thyme, leaves picked and chopped
  • 2 lemons, thinly sliced
  • 1/4 cup Savannah Bee Acacia honey
  • 1/4 cup chicken stock or water

To finish:

  • Zest of 1 lemon, cut into strips
  • 1/2 cup flat leaf parsley, chopped
  • 1/2 cup pine nuts, toasted
  • Balsamic Drizzle


In pan, heat the olive oil over medium-high heat. Season the chicken with salt and pepper and brown on both sides.

Arrange the potatoes, onion, garlic, thyme and lemon slices in the bowl of a crock pot. Season all with salt and pepper. Lay the browned chicken over the veggies and drizzle with honey. Add the stock or water, cover and cook, undisturbed, for 4 hours on high or 6-8 hours on low.

Serve each portion topped with a combination of the lemon zest, parsley, toasted nuts and balsamic drizzle.

Recipe courtesy of Rachael Ray.

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