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Spicy Lemon Chicken

"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
  • Makes
    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


  • 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 thermometer reads 170°. Remove chicken and keep warm.
  • 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.
Nutrition Facts
1 each: 190 calories, 5g fat (1g saturated fat), 66mg cholesterol, 372mg sodium, 8g carbohydrate (0 sugars, 1g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

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Average Rating:
  • DDPLoeches
    Jun 11, 2020

    This recipe was OK. I didn't like the combination of flavors. My husband liked it, but he sprinkled red pepper flakes all over it.

  • EmRoot
    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.

  • EKSimmons
    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.

  • dviolafann
    Oct 30, 2012


  • Raynebow68
    Oct 20, 2012

    No comment left

  • EKuszek
    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.

  • slgoodman
    Oct 5, 2011

    No comment left

  • bukwurm
    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.

  • KristenF
    Mar 9, 2011

    No comment left

  • jrt14
    Feb 3, 2010

    No comment left