Dinner · Part 3 of 3: Tips & recipe card

Crockpot Honey Walnut Shrimp and Chicken Tips, FAQ & printable recipe

Name: Crockpot Honey Walnut Shrimp and Chicken
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Chinese-American
Ingredients: 1 1/2 lb boneless skinless chicken breasts, cut into chunks; 1/2 cup honey; 2 tbsp fresh lemon juice; 2 tbsp unsalted butter, cut into small pieces; 1 lb jumbo shrimp, peeled and deveined; 1/2 cup sweetened condensed milk; 3/4 cup candied walnuts; cooked chow mein noodles, for serving; sliced scallions, for serving

By Clara Weller · Oct 18, 2026

A close-up of honey walnut chicken and shrimp in a slow cooker with a creamy glaze and walnuts.

Prep: 15 min
Cook: 2 h
Total: 2 h 15 min
Serves: 6

Tips for success

To get the best texture, cut the chicken into uniform chunks so they cook evenly. If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in during the last 10 minutes of cooking.

This will give the sauce a glossy, clingy consistency without altering the flavor. For extra brightness, add a little more lemon juice just before serving.

When adding the shrimp, make sure they are fully submerged in the sauce to cook evenly. If you’re using frozen shrimp, thaw them completely and pat them dry before adding. For a spicier kick, add a pinch of red pepper flakes or a drizzle of sriracha to the sauce. The recipe is forgiving, so feel free to adjust the honey to your sweetness preference.

Variations

Spicy Honey Walnut: Add 1–2 teaspoons of sriracha or chili garlic sauce to the honey-lemon mixture for a spicy-sweet kick. The heat balances the creamy sauce and adds a new dimension without overpowering the dish.
Chicken-Only Version: Skip the shrimp and increase the chicken to 2 pounds. Cook the chicken for the full 2 hours, then proceed with the crema and walnuts. This is ideal for those who prefer a poultry-only meal.
Coconut Cream Twist: Replace the sweetened condensed milk with coconut cream and add 1 tablespoon of honey. This gives the sauce a subtle coconut flavor and makes it slightly less sweet, perfect for a tropical variation.
Veggie-Packed: Add 1 cup of diced bell peppers and 1 cup of snap peas during the last 30 minutes with the shrimp. The vegetables add color, crunch, and a nutritional boost while absorbing the delicious sauce.

Storage and make-ahead

Fridge: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to loosen the sauce.
Freezer: Freeze in a freezer-safe container for up to 2 months.
Reheat: Reheat in a skillet over medium-low heat, stirring occasionally, until warmed through. Add a little water or chicken broth if the sauce has thickened too much.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken slightly upon cooling, but that’s fine.

To reheat, gently warm in a skillet over medium-low heat with a splash of water or chicken broth to loosen the sauce. Avoid microwaving on high, as it can make the shrimp rubbery. The walnuts may lose some crunch, but the flavor will remain delicious.

You can prepare the honey-lemon mixture and cut the chicken up to a day ahead. Keep them in separate containers in the refrigerator. The candied walnuts can be made a few days in advance and stored in an airtight container at room temperature.

When ready to cook, simply layer everything in the Crockpot and follow the recipe. This makes the dish perfect for busy days when you want a homemade meal without the last-minute prep.

Serving ideas

Serve the honey walnut shrimp and chicken over a bed of warm chow mein noodles for the full takeout experience. The noodles soak up the creamy sauce beautifully, making every bite satisfying.

Garnish with plenty of sliced scallions for a fresh, oniony crunch that cuts through the richness. For a family-style meal, set out bowls of steamed rice and let everyone build their own plate.

This dish also pairs well with a simple side of steamed broccoli or sugar snap peas to add color and a veggie element. If you’re not serving over noodles, fluffy jasmine rice is a classic choice. For a lighter option, try serving it over cauliflower rice or a bed of crisp lettuce cups. The sauce is so good that you’ll want something to soak up every last drop.

Frequently asked questions

Can this recipe be made gluten-free?

Yes, the recipe itself is naturally gluten-free as long as you use gluten-free chow mein noodles or serve it over rice. The honey, lemon juice, butter, shrimp, chicken, and walnuts are all gluten-free. Just check the labels on your candied walnuts to ensure they don't contain any wheat-based additives.

Why does the sauce sometimes curdle?

Curdling can happen if the sweetened condensed milk is added cold directly to the hot Crockpot. To prevent this, always temper the condensed milk by stirring a few tablespoons of the hot cooking liquid into it first, then pour the mixture back into the Crockpot. This gradually raises the temperature and prevents the milk from separating.

Can this dish be frozen?

Yes, this dish freezes well for up to 2 months. Place it in a freezer-safe container, leaving a little headroom for expansion. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the sauce. The walnuts may soften, but the flavor remains intact.

How can the shrimp be kept from becoming rubbery?

The key is to add the shrimp only during the last 30 minutes of cooking and to avoid stirring them too much. Overcooking is the main cause of rubbery shrimp. Cook just until they turn pink and opaque, and check the internal temperature reaches 145°F (63°C). Remove them from the heat promptly.

Is it possible to use frozen shrimp directly?

It’s best to thaw frozen shrimp completely before adding them to the Crockpot. Frozen shrimp will release excess water, diluting the sauce and potentially lowering the temperature, which can lead to uneven cooking. Thaw overnight in the refrigerator or under cold running water, then pat dry before adding.

Recipe card

Crockpot Honey Walnut Shrimp and Chicken

Prep 15 minCook 2 hTotal 2 h 15 minServes 6

Ingredients

1 1/2 lb boneless skinless chicken breasts, cut into chunks
1/2 cup honey
2 tbsp fresh lemon juice
2 tbsp unsalted butter, cut into small pieces
1 lb jumbo shrimp, peeled and deveined
1/2 cup sweetened condensed milk
3/4 cup candied walnuts
cooked chow mein noodles, for serving
sliced scallions, for serving

Instructions

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.
Cover the Crockpot and cook on HIGH for 1 hour 30 minutes. The chicken should be nearly cooked through and the sauce bubbling.
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.
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.
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.
Add the candied walnuts to the Crockpot and fold them in gently, keeping some crunch. Let everything warm through for 2–3 minutes.
Scoop the honey walnut shrimp and chicken over cooked chow mein noodles and garnish with sliced scallions. Serve hot.

Contains: crustaceans, milk, tree nuts, gluten, eggs

Estimated nutrition per serving

Calories: 480
Protein: 32 g
Carbohydrates: 38 g
Fat: 22 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.