0.0 from 0 votes
Slow Cooker Chicken and Potatoes
This Slow Cooker Chicken and Potatoes recipe is packed with flavor thanks to the Greek chicken marinade. Easy and quick to prepare and mostly hands off – the perfect family meal!
Prep Time
10 mins
Cook Time
2 hrs 10 mins
Total Time
2 hrs 40 mins
Servings: 4
Calories: 428 kcal
Course:
Main Course
Cuisine:
Greek
Ingredients
For the marinade
- 2 tbsp olive oil
- 1 tbsp sherry vinegar
- 1 tbsp lemon juice
- 1 lemon , zest only
- 3 cloves garlic , minced
- 1 tbsp dried oregano or Italian seasoning
- 1 tsp sweet paprika
- 1 tsp garlic granules
- 1 tsp ground cumin
- 1 tsp salt
- ½ tsp pepper
- ¼ tsp red pepper flakes
For the chicken and potatoes
- 1 tbsp olive oil , or as needed
- 4 chicken leg quarters or 8 chicken thighs
- ¼ cup (60ml) white wine sub with chicken broth
- 8 large potatoes , cut into wedges
- 2 bay leaves
- ½ lemon , use the spent lemon from the marinade
To serve
- chopped parsley
- salt and pepper , to taste
- Lemon wedges
Instructions
- Combine all the ingredients for the marinade in a large pyrex dish. Add the chicken and turn it so all sides are covered in the marinade. If you have time, cover the dish and chill for 2 hours. If not, you can cook the chicken straight away.
- Heat olive oil in the slow cooker if it has a searing function or in a skillet if it doesn't. Sear the chicken over high heat until golden, about 3 minutes per side. Use tongs to transfer onto a plate.
- Deglaze the skillet or crockpot with the white wine, using a wooden spoon to scrape any browned bits loose.
- Cut the potatoes into chunky wedges and add to the remaining marinade, tossing to coat. Add the potatoes and marinade to the slow cooker.
- Place the browned chicken on top of the potatoes, add half a lemon and bay leaves. Pour the chicken broth in the slow cooker, cover and cook on the HIGH setting for 2 -2 1/2 hours or until the potatoes and chicken are cooked.
- Discard the bay leaves and lemon. Transfer the potatoes and chicken onto a platter and spoon some of the cooking juices over it. Sprinkle with chopped parsley and serve with lemon wedges, plus a Greek salad and horiatiko bread.
Cup of Yum
Notes
- Your chicken might need to cook for longer if you own an older model of slow cooker with a ceramic insert. That's because the slow cooker will take a while to heat up whereas if you are using a multicooker it will already be hot from searing the chicken pieces.
- The best way to check if the chicken is cooked through is to use a meat thermometer to check the internal temperature is at least 165°F (75°C). Slow cooker chicken is tender and succulent and can cook quickly on the high setting so check after 2 hours, adding extra cooking time if needed.
- Stick the chicken under the broiler (grill) or in an air fryer for a few minutes to crisp up if you like.
- Want to add extra veggies? You totally can! Peeled carrots and other root vegetables such as parsnips can be added at the same time as the potatoes.
- Leftovers will keep for 2-3 days in the fridge stored in an airtight container. Reheat in an air fryer or the oven before serving.
Nutrition Information
Calories
428kcal
(21%)
Carbohydrates
9g
(3%)
Protein
24g
(48%)
Fat
33g
(51%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
6g
Monounsaturated Fat
16g
Trans Fat
0.1g
Cholesterol
142mg
(47%)
Sodium
1286mg
(54%)
Potassium
405mg
(12%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
437IU
(9%)
Vitamin C
22mg
(24%)
Calcium
55mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 428
% Daily Value*
| Calories | 428kcal | 21% |
| Carbohydrates | 9g | 3% |
| Protein | 24g | 48% |
| Fat | 33g | 51% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 142mg | 47% |
| Sodium | 1286mg | 54% |
| Potassium | 405mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 437IU | 9% |
| Vitamin C | 22mg | 24% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.