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A bowl of Summer Crockpot Lemon Chicken Stew featuring golden-brown chicken thighs, baby potatoes, red onion wedges, and asparagus spears.

Summer Crockpot Lemon Chicken Stew

A light and flavorful slow-cooked stew with tender chicken, baby potatoes, and asparagus, brightened with lemon and honey.
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Prep Time 15 minutes
Cook Time 4 hours
Resting Time 20 minutes
Total Time 4 hours 35 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 679 kcal

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.

Notes

For a crispier skin, broiling the chicken thighs before serving is recommended.
Keyword Easy Meals, Healthy Dinner Ideas, slow cooker recipes, summer crockpot lemon chicken stew