May Citrus Chicken Slow Cooker. This easy 4-ingredient slow cooker chicken is a simple dinner for busy days in May, whether on the farm or in town. I began cooking it years back when I wanted a quick meal to prep before garden time, so the house would smell like a big Sunday feast by night. Raw chicken slices go right into the cooker, covered in a fun mix of pink citrus, honey, and onion soup powder. The citrus pieces sit on top, like lemons on my mom’s roast chicken, but way more colorful. It’s a dish that makes everyone peek inside and beg for more.
Serve the soft, tangy chicken on fluffy rice or buttery noodles to soak up the yummy juices. Add steamed green beans, peas, or a fresh salad with light dressing to make it balanced. Warm rolls or crusty bread are great for dipping sauce, and a slice of grapefruit or orange adds extra zing.
Tender chicken cutlets simmer in a slow cooker with sweet honey, savory onion mix, and juicy pink grapefruit or orange halves. The bright flavors blend into a sticky sauce that fills your home with cozy smells. Perfect for busy days—minimal prep, maximum taste. Serve over rice for a family favorite in just 4 ingredients!
Ingredients
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1 1/2 to 2 pounds raw chicken cutlets (thin boneless, skinless chicken breasts sliced thin)
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2 large pink citrus fruits (like pink grapefruit or Cara Cara oranges), cut in half
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1 (1-ounce) packet dry onion soup mix
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1/4 cup honey
May Citrus Chicken: Directions
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Put the raw chicken cutlets in a flat layer at the bottom of a 4- to 6-quart slow cooker. They can overlap a little, but keep them mostly even for good cooking.
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In a small bowl, mix the onion soup powder and honey until it’s thick and sticky. It doesn’t have to be super smooth—that’s okay.
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Spoon the honey-onion mix over the chicken. Use the spoon back to spread it so most of the chicken gets covered.
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Put the pink citrus halves cut-side down on top of the chicken and mix. Tuck them in so they touch the chicken. Their juices will drip down as it cooks.
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Put the lid on and cook on LOW for 4 to 5 hours, until chicken is super soft and hits 165°F (74°C) inside. Time might change a bit based on your cooker or chicken thickness.
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When done, use tongs to lift out the citrus halves. Squeeze each one over the cooker to get out extra juice, then throw away the peels.
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Taste the sauce. Add a tiny bit of salt or fresh citrus squeeze if you want more zip. Stir it all around the chicken.
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Serve hot chicken with lots of the pink citrus-honey-onion sauce spooned on top.