Description
This Greek Slow Cooker Lemon Chicken and Potatoes recipe offers a comforting and flavorful meal featuring tender bone-in, skin-on chicken thighs cooked slowly with aromatic herbs, garlic, lemon juice, and yellow potatoes. The slow cooking method allows the flavors to meld beautifully while creating juicy chicken and perfectly cooked potatoes, making it an effortless and delicious family dinner.
Ingredients
Scale
Vegetables & Aromatics
- 2 lbs yellow potatoes, cut into large chunks (about 2-inches)
- 1/2 medium yellow onion, cut into chunks
- 5 cloves garlic, minced (divided)
Herbs & Spices
- 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
Protein & Liquids
- 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)
Garnish
- 3 Tbsp fresh parsley
Instructions
- Prepare the Slow Cooker Base: Place the yellow potatoes and onion chunks in an even layer at the bottom of a 6-quart slow cooker. Pour chicken broth over the vegetables. Sprinkle half of the minced garlic, dried oregano, dried basil, and crushed rosemary evenly over the potatoes and onions. 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 using paper towels. Season both sides with salt and pepper. Place the chicken skin side down in the hot oil and sear until the skin is golden brown and crisp, about 4 minutes. Transfer the seared chicken thighs carefully onto the layer of potatoes in the slow cooker. Repeat the searing process with the remaining chicken thighs and add them on top of the first batch.
- Add Lemon and Remaining Seasonings: Slowly and evenly pour fresh lemon juice over the chicken thighs in the slow cooker. Sprinkle the remaining half of the minced garlic, oregano, rosemary, and basil over the chicken. Then, sprinkle 1 teaspoon of lemon zest on top of the chicken (reserve the remaining 1 teaspoon of lemon zest in the refrigerator for garnish later).
- Slow Cook the Dish: Cover the slow cooker with its lid and cook on low heat for 5 1/2 to 7 hours. The slow cooking process will tenderize the chicken and infuse the potatoes with the lemon and herb flavors.
- Serve and Garnish: When ready to serve, spoon some of the flavorful slow cooker juices over each portion. Sprinkle fresh parsley and the reserved teaspoon of lemon zest over the top for a vibrant finish. Serve warm for the best taste experience.
Notes
- Lemon slices are recommended only as a garnish at the end for visual appeal; avoid cooking them with the chicken and potatoes as the white pith can impart a bitter flavor.
- Trimming excess skin from the chicken thighs reduces unnecessary fat but leaves enough skin to achieve a crispy sear.
- Cooking times may vary slightly depending on your slow cooker model.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 110 mg
