Greek Slow Cooker Lemon Chicken and Potatoes
User Reviews
4.2
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Prep Time
20 mins
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Cook Time
7 hrs
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Total Time
7 hrs 20 mins
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Servings
5
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Course
Main Course
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Cuisine
Greek
Greek Slow Cooker Lemon Chicken and Potatoes
Description
This recipe layers hearty yellow potatoes and onions in a slow cooker, seasoned with half of the minced garlic and dried herbs, then topped with seared chicken thighs to lock in flavor and crisp the skin. Chicken broth provides moisture and depth. Fresh lemon juice is poured over to deliver a citrus accent, complemented by lemon zest sprinkled on top.
Slow cooking on low heat for several hours allows the chicken to become tender and infused with the aromatic blend of herbs and garlic. The potatoes absorb the broth and lemon flavor, softening into a richly flavored base. Finishing with fresh parsley and remaining lemon zest adds a fresh herbal brightness and subtle tang as a garnish.
This dish serves well warm and benefits from spooning some of the slow cooker juices over the portions. It provides a filling main with integrated vegetable and protein components, suitable for home dinners that require minimal active cooking time.
Note that lemon slices are omitted from cooking to avoid bitterness from the pith. The marinade and searing step help develop more complex flavor compared to layering ingredients alone.
Ingredients
- 2 lbs yellow potato cut into large chunks (about 2-inches
- 1/2 medium yellow onion cut into chunks
- 5 cloves garlic minced
- 2 1/2 tsp oregano dried
- 1 tsp basil dried
- 1 tsp dried rosemary crushed
- salt freshly ground
- black pepper freshly ground
- 3 lbs. chicken thigh trimmed of excess skin, bone-in, skin-on
- 1 1/2 Tbsp olive oil
- 1/2 cup chicken broth
- 3 1/2 Tbsp lemon juice fresh
- 2 tsp lemon divided, zest
- 3 Tbsp parsley fresh
Instructions
- Place potatoes and onions in an even layer in a 6-quart slow cooker. Pour in chicken broth. Sprinkle with half the garlic, half the oregano, half the basil and half the rosemary then season with salt and pepper.
- Heat oil in a large heavy bottomed pot over medium-high heat. Working in two batches, dab skin side of half the chicken thighs dry with paper towels, season with salt and pepper then sear in pot, skin side down, until golden brown, about 4 minutes. Transfer chicken to slow cooker over potato layer. Repeat with remaining thighs.
- Slowly and evenly pour lemon juice over chicken thighs, then sprinkle in remaining half the garlic, oregano, rosemary and basil over chicken. Sprinkle 1 tsp lemon zest over chicken (reserve remaining 1 tsp in a container in refrigerator until ready to serve).
- Cover and cook on low heat 5 1/2 - 7 hours. Serve warm spooning some of the slow cooker juices over each serving, sprinkle with fresh parsley and remaining 1 tsp lemon zest.
Notes
- Avoid cooking lemon slices with the chicken and potatoes as the pith can add bitterness.
- For best flavor, sear the chicken thighs skin side down before slow cooking to develop a golden color and texture.
- Serve by spooning some of the slow cooker juices over the chicken and potatoes to enhance moisture and flavor.
- Cook on low for 5½ to 7 hours for tender, fully cooked chicken and potatoes.
User Reviews
Overall Rating
4.2
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