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Greek Slow Cooker Lemon Chicken and Potatoes
4.2 from 75 votes

Greek Slow Cooker Lemon Chicken and Potatoes

Greek Slow Cooker Lemon Chicken and Potatoes features bone-in, skin-on chicken thighs cooked slowly with large potato chunks, yellow onions, garlic, and a blend of dried herbs like oregano, basil, and rosemary. Lemon juice and zest add bright citrus notes. The slow cooking yields tender meat and softened potatoes infused with savory and tangy flavors, making a hands-off meal with balanced aromatics and acidity.

Prep Time
20 mins
Cook Time
7 hrs
Total Time
7 hrs 20 mins
Servings: 5
Course: Main Course
Cuisine: Greek

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

    Cup of Yum
  1. 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. 
  2. 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.
  3. 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). 
  4. 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.