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Homemade Greek Slow Cooker Lemon Chicken and Potatoes photo

Greek Slow Cooker Lemon Chicken and Potatoes

Tender, lemony chicken thighs cooked with potatoes and Greek herbs in the slow cooker for an effortless, flavorful weeknight meal.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings 5 servings

Equipment

  • 6-quart slow cooker
  • large heavy-bottomed pot or skillet
  • Cutting board and knife
  • Measuring Spoons
  • Measuring cup
  • Paper Towels

Ingredients
  

  • 2 lbs yellow potatoes cut into large 2-inch chunks
  • 1/2 medium yellow onion cut into chunks
  • 5 cloves garlic minced, divided
  • 2 1/2 tsp dried oregano divided
  • 1 tsp dried basil divided
  • 1 tsp dried rosemary crushed, divided
  • salt and freshly ground black pepper to taste
  • 3 lbs bone-in, skin-on chicken thighs trimmed of excess skin
  • 1 1/2 Tbsp olive oil
  • 1/2 cup chicken broth
  • 3 1/2 Tbsp fresh lemon juice
  • 2 tsp lemon zest divided (1 tsp for cooking, 1 tsp reserved for serving)
  • 3 Tbsp fresh parsley chopped

Instructions
 

  • Place the potato chunks and onion pieces in an even layer in a 6-quart slow cooker and pour in the 1/2 cup chicken broth.
  • Sprinkle half of the minced garlic, half of the oregano, half of the basil, half of the crushed rosemary, and season with salt and pepper over the potatoes and onions.
  • Heat 1 1/2 tablespoons olive oil in a large heavy-bottomed pot or skillet over medium-high heat.
  • Pat the skin of half the chicken thighs dry with paper towels and season both sides with salt and pepper.
  • Sear the seasoned thighs, skin side down, in the hot pot until the skin is golden brown, about 4 minutes; transfer to the slow cooker on top of the potato layer. Repeat with the remaining thighs.
  • Slowly and evenly pour 3 1/2 tablespoons fresh lemon juice over the chicken thighs.
  • Sprinkle the remaining minced garlic, remaining oregano, basil, and crushed rosemary over the chicken, then sprinkle 1 teaspoon lemon zest over the top (reserve the other teaspoon for serving).
  • Cover and cook on low for 5 1/2 to 7 hours, until the potatoes are tender and the chicken is cooked through.
  • Serve warm, spooning some of the slow cooker juices over each portion and sprinkling with chopped fresh parsley and the reserved 1 teaspoon lemon zest.

Notes

  • Do not cook lemon slices with the dish because the pith can become bitter.
  • Reserve 1 teaspoon lemon zest for sprinkling at serving.
  • Sear chicken in batches to avoid overcrowding and ensure good browning.
  • Season potatoes and chicken generously with salt and pepper to taste.
  • Use bone-in, skin-on thighs for best flavor and moisture.