You know those summer evenings when you’re craving something comforting but it’s just too hot for heavy stews? That’s exactly when I stumbled upon my now-famous Summer Crockpot Lemon Chicken Stew. It was one sweltering afternoon when I couldn’t bear the thought of turning on the oven – yet desperately wanted a satisfying meal. Into my trusty slow cooker went chicken thighs, bright lemon, sweet honey, and fresh thyme, and magic happened!
What came out a few hours later surprised me – tender chicken swimming in the most beautiful broth that balanced tangy lemon with just enough sweetness from honey. The potatoes soaked up all those gorgeous flavors while staying perfectly firm, and those last-minute asparagus spears? Absolute perfection. This recipe changed my whole perspective on summer comfort food.
The secret’s in that simple but brilliant combo of lemon zest and juice with subtly sweet honey – it creates this light yet deeply flavorful sauce that clings to every bite. Trust me, this isn’t your winter’s beef stew – it’s sunshine in a bowl!
Why You’ll Love This Summer Crockpot Lemon Chicken Stew
Oh my gosh, where do I even start? This stew has become my summer obsession for so many reasons! First off – it’s ridiculously easy. Throw everything in the crockpot in the morning, and by dinner time? Boom. Magic. No standing over a hot stove when it’s 90 degrees outside – thank you very much!
The flavors? Absolute perfection. That tangy lemon mixed with just a kiss of honey creates this bright, sunny broth that makes every bite sing. And the chicken thighs? They turn out so tender they practically fall off the bone – but with that optional broil at the end, you get this gorgeous crispy skin that’ll make you swoon.
It’s also secretly healthy – packed with fresh asparagus and potatoes, but light enough that you won’t feel weighed down. Perfect for those nights when you want something comforting but still fresh and summery. And if you’re like me and always scrambling on weeknights, this is your new best friend – minimal prep, maximum flavor. Trust me, once you try it, you’ll be hooked!
Need more easy dinner inspiration? Check out my Southern Spaghetti Bake – another weeknight lifesaver!
Ingredients for Summer Crockpot Lemon Chicken Stew
Okay, let’s gather all the goodies for this sunny stew! I love how simple the ingredient list is – mostly stuff you might already have on hand. Here’s everything you’ll need, broken down so it’s super easy to prep:
Main Ingredients
These form the hearty base of our stew:
- 1 red onion – peeled and sliced (the pretty purple rings make the dish look so vibrant!)
- 6-8 chicken thighs – bone-in, skin-on (trust me, the bones add SO much flavor)
- 1-1.5 lbs baby potatoes – washed and halved (no peeling needed – hooray for easy!)
- 1 lemon – we’ll use both the zest and juice (that bright yellow zest is flavor gold)
Sauce
The magic liquid that makes everything sing:
- 2 Tbsp olive oil
- 2 Tbsp honey – the perfect sweet balance to the lemon
- 4 cloves garlic – finely chopped (more if you’re a garlic fiend like me)
- 1/2 Tbsp fresh thyme leaves – dried works in a pinch, but fresh is best
- Sea salt & pepper – to taste
Finishing
The fresh pop at the end:
- 1 bunch thin green asparagus – ends trimmed (they stay so perfectly crisp-tender when added last!)
See? Nothing fancy – just good, fresh ingredients that come together beautifully in the crockpot. Now let’s make some magic!
How to Make Summer Crockpot Lemon Chicken Stew
Alright, let’s get cooking! This stew comes together so easily – just a bit of prep in the morning, then let your crockpot do all the work while you go about your day. Here’s exactly how I layer everything for perfect results every time:
First, grab your slow cooker and spread those beautiful red onion slices in an even layer at the bottom. They’ll caramelize beautifully and create a sweet base for our stew. Next, arrange the chicken thighs skin-side up on top of the onions – the fat will render down and make everything extra flavorful.
Now toss in those halved baby potatoes all around the chicken. In a small bowl, whisk together the lemon zest, lemon juice, olive oil, honey, garlic, thyme, salt, and pepper – this is our magic sauce! Pour it evenly over everything in the crockpot. The smell already? Heavenly.
Pop on the lid and let it work its magic – 3-4 hours on high or 6-8 on low. About 15-20 minutes before serving, add the asparagus right on top (no stirring!) and let them steam to crisp-tender perfection.
Here’s my pro tip: If you want that skin extra crispy, transfer the thighs to a baking sheet and broil for 3-5 minutes. It’s totally optional but oh-so-worth it for that golden crunch!
Looking for more easy crockpot meals? Try my Crockpot Spaghetti Squash next! Or check out this classic lemon chicken for more citrusy inspiration.
Tips for Perfect Summer Crockpot Lemon Chicken Stew
You’ve got the basics down, but here are my tried-and-true tricks to take your stew from good to “Oh my gosh, can I have the recipe?!” First – that crispy skin thing I keep mentioning? Don’t skip the broiling step! Just 5 minutes under high heat transforms the chicken from merely tender to jaw-droppingly delicious. And here’s my secret: pat the skin dry first for maximum crispiness.
Love lemons like I do? Add an extra squeeze of juice at the end for a brighter flavor. Not a fan of too much tang? Go easy on the zest. The honey’s your dial for balancing – start with 2 tablespoons, then adjust next time to your taste.
For perfect asparagus: trim those woody ends (bend them – they’ll snap right at the perfect spot!) and add them at the very end. You want that lovely crisp bite, not mushy spears. And don’t stir them in – just let them steam gently on top to maintain their gorgeous bright green color.
Serving Suggestions for Summer Crockpot Lemon Chicken Stew
You know that sunny lemony broth in this stew? It practically begs to be sopped up! I always serve mine with crusty bread for dunking – a warm baguette does the trick beautifully. For something lighter, try it over steamed rice or with my Watermelon Feta Salad on the side – the sweet-salty combo is magic with the tangy chicken. And if you’re feeling fancy, a chilled glass of crisp white wine turns this simple meal into something special!
Storage and Reheating Instructions
Okay, here’s the best part – this stew tastes even better the next day! Store any leftovers in an airtight container (I’m obsessed with glass ones) and they’ll keep beautifully in the fridge for up to 3 days. When reheating, go low and slow – either microwave at 50% power or warm gently on the stove. Pro tip: Add a splash of chicken broth if the sauce seems too thick. Just promise me you won’t nuke it on high – we want to keep that tender chicken perfect!
Nutritional Information
Okay, let’s talk numbers – but remember, these are just estimates! Exact values will depend on your specific ingredients (like how big those chicken thighs are or which honey brand you use). For each serving of this sunshiney stew, you’re looking at:
- Calories: About 679
- Protein: 38g (hello, chicken thighs!)
- Carbs: 35g (mostly from those wholesome potatoes and a touch of honey)
- Fat: 43g (but it’s the good kind from olive oil and chicken skin)
Not too shabby for such a comforting, flavorful dish, right? And all those vitamins from the lemon and asparagus are just a bonus!
Frequently Asked Questions
Can I use chicken breasts instead of thighs in this stew?
You absolutely can swap in chicken breasts if that’s what you have, but hear me out – thighs work SO much better here! The dark meat stays juicier during the long cook time and adds incredible flavor to the broth. Breasts tend to dry out easier in the crockpot. If you must use them, reduce cooking time by about an hour and check for doneness early.
Can I make this Summer Crockpot Lemon Chicken Stew ahead of time?
Oh yes, it’s practically made for meal prep! You can assemble everything (except the asparagus) in the slow cooker insert the night before and refrigerate it. In the morning, just pop it in the base and start cooking. The flavors develop even more beautifully when the ingredients have time to mingle. Just wait to add the asparagus until the end like normal – nobody likes mushy veggies!
What if I don’t have fresh thyme?
No fresh thyme? No problem! Use 1 teaspoon of dried thyme instead. Or get creative – rosemary or oregano would be lovely substitutes. The lemon and honey still make it taste bright and summery regardless. My philosophy? Cooking should be flexible – use what you’ve got!
Can I freeze leftovers of this stew?
You can, but fair warning – the potatoes might get a bit mealy when thawed. If you do freeze it, leave out the asparagus before freezing (they turn mushy) and add fresh spears when reheating. The broth and chicken freeze beautifully though – just store in airtight containers for up to 3 months. Perfect for those nights when you need a quick, healthy dinner in a pinch!
Summer Crockpot Lemon Chicken Stew
Equipment
- slow cooker
- Baking Sheet
Ingredients
Main Ingredients
- 1 red onion peeled and sliced
- 6-8 chicken thighs bone in, skin on
- 1-1.5 lbs baby potatoes washed and halved
- 1 lemon zested and juiced
Sauce
- 2 Tbsp olive oil
- 2 Tbsp honey
- 4 cloves garlic finely chopped
- 1/2 Tbsp fresh thyme leaves
- sea salt to taste
- pepper to taste
Finishing
- 1 bunch thin green asparagus
Instructions
- Peel and slice the red onion and add it to the bottom of the slow cooker in one layer.
- Place the chicken thighs on top of the onions in one layer.
- Wash and halve the baby potatoes and add them to the slow cooker.
- In a small bowl, mix the lemon zest, lemon juice, olive oil, honey, thyme, sea salt, pepper, and chopped garlic. Pour this mixture over the ingredients in the slow cooker.
- Cover with the lid and cook on high for 3-4 hours or low for 6-8 hours.
- 15-20 minutes before the cooking time ends, switch the slow cooker to high and add the asparagus on top. Cover again.
- Optional: 5 minutes before serving, remove the chicken thighs, place them on a baking sheet, and broil on high for 3-5 minutes until the skin is golden.
- Serve and enjoy.