Description
This Greek Slow Cooker Lemon Chicken and Potatoes is a flavorful and easy one-pot meal featuring tender, skin-on chicken thighs cooked slowly with golden yellow potatoes, aromatic herbs, fresh lemon juice, and garlic. The slow cooking method makes the chicken incredibly juicy while infusing the potatoes with zesty, herbaceous goodness, perfect for a comforting weeknight dinner or weekend gathering.
Ingredients
Scale
Vegetables and Herbs
- 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, chopped
Seasonings
- 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 (1 tsp for cooking, 1 tsp reserved for serving)
Meat and 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
Instructions
- Prepare the Base: Place the potatoes and onion in an even layer in the bottom of a 6-quart slow cooker. Pour in the chicken broth. Sprinkle with half the minced garlic, half the oregano, half the basil, and half the crushed rosemary. Season generously with salt and freshly ground black pepper.
- Sear the Chicken: Heat olive oil in a large heavy-bottomed pot over medium-high heat. Pat dry the skin side of half the chicken thighs with paper towels, then season both sides with salt and pepper. Sear the chicken, skin side down, until golden brown and crisp, about 4 minutes. Transfer the seared chicken thighs skin side up over the potatoes in the slow cooker. Repeat this searing process with the remaining chicken thighs.
- Add Lemon and Remaining Seasonings: Slowly and evenly pour the fresh lemon juice over the chicken thighs in the slow cooker. Sprinkle the remaining garlic, oregano, rosemary, and basil over the top. Add 1 teaspoon of lemon zest over the chicken, reserving the other teaspoon in the refrigerator for serving.
- Slow Cook: Cover the slow cooker with its lid and cook on low heat for 5 1/2 to 7 hours until the chicken is tender and the potatoes are cooked through.
- Serve: Serve the chicken and potatoes warm, spooning some of the flavorful slow cooker juices over each serving. Garnish with fresh chopped parsley and the reserved 1 teaspoon of lemon zest for a bright finishing touch.
Notes
- Do not cook lemon slices with the chicken and potatoes as the white pith can impart a bitter flavor; use lemon zest and juice for a fresher taste instead.
- For best results, trim excess skin but keep skin-on for texture and flavor during searing and slow cooking.
- If your slow cooker runs hot, check the dish around the 5-hour mark to avoid overcooking.
- Serve with a side salad or crusty bread to complete the meal.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 110 mg
