Crockpot Honey Walnut Shrimp and Chicken

Craving that sweet, creamy, crunchy takeout favorite? This Crockpot honey walnut shrimp and chicken brings the Panda Express vibe home with minimal effort.

Dump chicken, honey, lemon, and butter into the slow cooker, let it work its magic, then add shrimp at the end and swirl in a luscious condensed milk crema with candied walnuts. Serve over chow mein noodles for a dinner that feels like a celebration but comes together with barely any fuss.

This slow cooker recipe turns simple ingredients into a glossy, restaurant-style dish that’s perfect for busy weeknights. The chicken cooks low and slow in a honey-lemon bath, then jumbo shrimp join in for the last half hour, staying tender and juicy.

A final swirl of sweetened condensed milk and crunchy candied walnuts creates that signature sweet-and-savory balance. Serve it over noodles or rice, and watch it disappear. It’s a fakeout takeout that’s easier than ordering in.

Ingredients

Why this recipe works

The slow cooker does all the heavy lifting here. Cooking the chicken on HIGH for an hour and a half allows the honey and lemon to penetrate every chunk, creating a tender, flavorful base.

The gentle heat keeps the chicken moist without drying it out, and the sauce reduces slightly to cling beautifully to each piece. Adding the shrimp at the very end ensures they stay plump and never turn rubbery—a common pitfall when seafood is cooked too long.

The sweetened condensed milk crema is the secret to that luscious, creamy texture that makes this dish so addictive. Stirring it in at the end, after the chicken and shrimp are fully cooked, prevents it from curdling and keeps the sauce silky.

The candied walnuts add a delightful crunch that contrasts with the creamy sauce, while the lemon juice brightens the richness. Every element works together to deliver the perfect takeout-style bite.

Notes and substitutions

For the best results, use boneless, skinless chicken breasts or thighs—both work well, and thighs stay extra juicy. Jumbo shrimp (21–25 per pound) are ideal because they hold up during the final 30 minutes. If you only have smaller shrimp, reduce the final cooking time to 15–20 minutes to avoid overcooking. The candied walnuts can be store-bought or homemade; either way, add them at the end to preserve their crunch.

A 5–6 quart Crockpot is perfect for this recipe. If your slow cooker runs hot, check the chicken a bit earlier. For a lighter sauce, you can substitute the sweetened condensed milk with heavy cream and a little extra honey, but the condensed milk gives that authentic sweet creaminess. Serve over chow mein noodles, steamed rice, or lo mein—whatever you have on hand works beautifully.

• chicken breasts: boneless skinless chicken thighs, cut into chunks (cook the same way)
• candied walnuts: toasted regular walnuts tossed with a little honey and sugar
• sweetened condensed milk: heavy cream mixed with 2 tablespoons honey (for a lighter sauce)
• chow mein noodles: steamed rice or lo mein noodles

Equipment

• Crockpot or slow cooker (5-6 quart)
• Measuring cups and spoons
• Cutting board and knife
• Mixing spoon
• Small bowl (for the crema)