Crockpot Honey Walnut Shrimp and Chicken Step-by-step instructions

Before you start

Before you start, cut the chicken into bite-sized chunks and pat the shrimp dry. Measure out the honey, lemon juice, and butter so they’re ready to go. Have the sweetened condensed milk and candied walnuts at hand for the final step.

If using store-bought chow mein noodles, cook them according to package directions just before serving, or keep them warm in a covered dish. This recipe comes together quickly once the prep is done, so having everything ready makes the process seamless.

Instructions

Phase 1: Build the Base

1. 1Layer the Chicken Base
   Place the chicken chunks in the Crockpot insert. Drizzle with honey and lemon juice, then scatter the butter pieces over the top. Stir gently to coat the chicken evenly.
   Look for The chicken is glossy with honey and lemon.
   Tip Use boneless skinless thighs for extra juiciness if preferred.
2. 2Cook the Chicken on High
   Cover the Crockpot and cook on HIGH for 1 hour 30 minutes. The chicken should be nearly cooked through and the sauce bubbling.
   Look for The sauce is hot and fragrant, chicken is opaque.
   Tip Avoid lifting the lid during cooking to keep heat in.

After the first phase, the chicken should be nearly cooked through, with the honey-lemon sauce bubbling gently around it. The butter will have melted into the sauce, giving it a rich, golden hue.

The aroma is sweet and citrusy, promising the comfort to come. Before moving on, ensure the chicken pieces are coated and the sauce is not sticking to the bottom. If it looks dry, add a splash of water or chicken broth.

Phase 2: Add the Shrimp

3. 3Add the Shrimp
   After 1 hour 30 minutes, add the shrimp to the Crockpot, pushing them into the sauce. Cover and cook for another 30 minutes on HIGH, until the shrimp are pink and opaque.
   Look for Shrimp turn pink and curl slightly.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Do not overcook shrimp—they finish in the last 30 minutes.
4. 4Check Chicken Temperature
   Check that the chicken has reached an internal temperature of 165°F (74°C) using an instant-read thermometer. If not, continue cooking for 10 more minutes.
   Look for Thermometer reads 165°F in the thickest chicken piece.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Clean the thermometer between uses.

At the end of this phase, the shrimp should be pink, curled slightly, and just opaque in the center. The chicken should be fully cooked and tender. The sauce should have thickened a bit and smell intensely of honey and lemon. Check that the shrimp are not overcooked—they should still be juicy. The internal temperature of the shrimp should read 145°F (63°C), and the chicken 165°F (74°C).

Phase 3: Finish and Serve

5. 5Swirl in the Creamy Sauce
   In a small bowl, stir together the sweetened condensed milk and 2 tablespoons of the hot cooking liquid from the Crockpot. Pour the mixture into the Crockpot and stir gently to create a creamy sauce.
   Look for The sauce turns pale golden and creamy.
   Tip Temper the condensed milk to prevent curdling.
6. 6Fold in the Walnuts
   Add the candied walnuts to the Crockpot and fold them in gently, keeping some crunch. Let everything warm through for 2–3 minutes.
   Look for Walnuts are coated but still crunchy.
   Tip Add walnuts at the end to keep them crisp.
7. 7Serve Over Noodles
   Scoop the honey walnut shrimp and chicken over cooked chow mein noodles and garnish with sliced scallions. Serve hot.
   Look for Generous scoops of creamy, crunchy goodness over noodles.
   Tip Warm the noodles before serving for best texture.

The final dish should look glossy and creamy, with the sauce clinging to the chicken and shrimp. The candied walnuts should be visible and still crunchy. The scent is sweet, nutty, and utterly inviting. Give everything a gentle stir to combine, but avoid breaking the shrimp. Taste the sauce and adjust with a pinch of salt if needed. Serve immediately over warm noodles, topped with scallions.

Common mistakes

One common mistake is adding the shrimp too early, which makes them tough and rubbery. Always add them during the last 30 minutes of cooking. Another pitfall is skipping the tempering step for the condensed milk—adding it cold directly to the hot Crockpot can cause it to curdle.

Stir a little hot liquid into the condensed milk first. Overcooking the chicken can also dry it out; check it at the 1 hour 30 minute mark and use a thermometer. Finally, don’t add the walnuts too early or they’ll lose their crunch.

How to tell it’s done

The dish is done when the chicken reaches an internal temperature of 165°F (74°C) and the shrimp are pink and opaque with an internal temperature of 145°F (63°C). The sauce should be glossy and slightly thickened, coating the back of a spoon.

The walnuts should still have a bit of crunch, and the overall dish should be sweet, creamy, and fragrant with honey and lemon. If the sauce seems thin, let it simmer uncovered for a few minutes to reduce, but don’t overcook the shrimp.

• Poultry: 165°F (74°C) in the thickest part
• Shellfish: 145°F (63°C) in the thickest part