Description
This Greek Slow Cooker Lemon Chicken and Potatoes recipe offers tender, juicy chicken thighs cooked with aromatic herbs, garlic, and a bright touch of fresh lemon juice. The dish is perfect for a comforting, hands-off meal that combines the savory flavors of oregano, basil, rosemary, and parsley with hearty potatoes. Slow-cooked to perfection, it delivers a deliciously simple and flavorful family dinner.
Ingredients
Scale
Vegetables
- 2 lbs yellow potatoes, cut into large chunks (about 2-inches)
- 1/2 medium yellow onion, cut into chunks
- 5 cloves garlic, minced
- 3 Tbsp fresh parsley
Herbs & Spices
- 2 1/2 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried rosemary, crushed
- Salt and freshly ground black pepper, to taste
- 2 tsp lemon zest, divided
Meat
- 3 lbs bone-in, skin-on chicken thighs, trimmed of excess skin
Liquids & Oils
- 1 1/2 Tbsp olive oil
- 1/2 cup chicken broth
- 3 1/2 Tbsp fresh lemon juice
Instructions
- Prepare the slow cooker base: Place potatoes and onions in an even layer in a 6-quart slow cooker. Pour in the chicken broth. Sprinkle with half of the minced garlic, oregano, basil, rosemary, then season with salt and freshly ground black pepper to taste.
- Sear the chicken thighs: Heat olive oil in a large heavy-bottomed pot over medium-high heat. Working in two batches, pat the skin side of half the chicken thighs dry with paper towels, and season with salt and pepper. Sear them skin side down until golden brown, about 4 minutes. Transfer the seared chicken onto the potatoes in the slow cooker. Repeat this process with the remaining chicken thighs.
- Add lemon and remaining herbs: Slowly and evenly pour fresh lemon juice over the chicken thighs in the slow cooker. Sprinkle the remaining minced garlic, oregano, basil, and rosemary over the chicken. Add 1 teaspoon of lemon zest on top of the chicken, reserving the other teaspoon for garnish later.
- Slow cook the dish: Cover the slow cooker and cook on low heat for 5 1/2 to 7 hours until the chicken is tender and fully cooked through.
- Serve: Serve the chicken and potatoes warm, spooning some of the slow cooker juices over each serving. Garnish with fresh parsley and the remaining teaspoon of lemon zest for a bright, fresh finish.
Notes
- Do not cook lemon slices with the chicken and potatoes as the white pith can impart a bitter flavor; instead, add lemon zest for flavor.
- Patting the chicken skin dry before searing helps achieve a golden and crispy skin.
- This recipe works best with bone-in, skin-on chicken thighs for maximum flavor and moisture.
- Cooking times can vary depending on your slow cooker; check chicken for doneness before serving.
Nutrition
- Serving Size: 1 serving (approximately 1 chicken thigh with potatoes)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 390 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
