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Spicy Lemon Chicken Recipe

Spicy Lemon Chicken Recipe

"I took a favorite recipe and modified it to work in our slow cooker," writes Nancy Rambo of Riverside, California. "We enjoy this tender lemony chicken with rice or buttered noodles."
TOTAL TIME: Prep: 20 min. Cook: 4 hours YIELD:4 servings


  • 1 medium onion, chopped
  • 1/3 cup water
  • 1/4 cup lemon juice
  • 1 tablespoon canola oil
  • 1/2 to 1 teaspoon salt
  • 1/2 teaspoon each garlic powder, chili powder and paprika
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 4-1/2 teaspoons cornstarch
  • 4-1/2 teaspoons cold water
  • Hot cooked noodles
  • Chopped fresh parsley, optional


  • 1. In a greased 3-qt. slow cooker, combine the onion, water, lemon juice, oil and seasonings. Add chicken; turn to coat. Cover and cook on low for 4-5 hours or until a meat thermometer reads 170°. Remove chicken and keep warm.
  • 2. In a saucepan, combine the cornstarch and cold water until smooth. Gradually add the cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken over noodles. Sprinkle with parsley if desired. Yield: 4 servings.

Nutritional Facts

1 each: 190 calories, 5g fat (1g saturated fat), 66mg cholesterol, 372mg sodium, 8g carbohydrate (0g sugars, 1g fiber), 27g protein Diabetic Exchanges: 0 starch, 3 lean meat.

Reviews for Spicy Lemon Chicken

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Reviewed Aug. 20, 2015

"A friend at church gave me some home-grown lemons, and I was excited to try out this recipe. Unfortunately, I didn't like it. My husband didn't care for it much, either. There was no balance to the flavours. It didn't like taste like lemon to us, it just tasted acidic. Well, like acid plus onion. At the end of the meal, the aftertaste left me feeling like I had been sucking on the end of a 9v battery. The chicken itself was ok, but the sauce wasn't good. I wouldn't make this again."

Reviewed Jan. 6, 2013

"I ended up doubling the recipe because I thought I had more than 4 chickn breast, which I did not! But i still think it came out really good. My husband liked it, so it's a keeper."

Reviewed Oct. 30, 2012


Reviewed Nov. 2, 2011

"The spice note in this was nice, however, the lemon was a bit over-powering. Next time, I might tone down the lemon just a smidge."

Reviewed Jul. 25, 2011

"A little too lemony for my taste. Next time I will cut down on the lemon juice and use chicken stock instead of water. Also had to double every thing but the chicken breasts. Cooked in 2 hours not 4-5."

Reviewed Oct. 23, 2009

"I thought this recipe was OK, but not great. My husband, who isn't at all picky, didn't care for it. I wonder if the original recipe (not crock pot) would be better."

Reviewed Feb. 17, 2009

"This is an excellent recipe. It has just the right amount of "bite" to it."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.