Greek Slow Cooker Lemon Chicken and Potatoes

There’s something truly comforting about preparing a hearty dish like Greek Slow Cooker Lemon Chicken and Potatoes. I remember the first time I made this recipe; it was a chilly evening, and the aroma that filled my home as it cooked was simply irresistible. Slowly simmered in a slow cooker, the chicken becomes tender, and the potatoes soak up all that delightful lemony goodness. Every bite is a burst of flavor that transports you straight to a sun-kissed Greek island.

Gathering my family around the dinner table, I watched their faces light up with anticipation. The blend of spices and the freshness of the lemon make this dish not just a meal but an experience. It’s perfect for a weeknight dinner when you want something easy yet satisfying. Plus, it’s a great way to bring everyone together, sharing stories over a warm plate of deliciousness.

As we savored the meal, I couldn’t help but feel grateful for recipes like Greek Slow Cooker Lemon Chicken and Potatoes, which have the power to create memories and warmth in our homes. Whether you’re cooking for your loved ones or simply treating yourself, this dish is bound to make your heart and stomach happy.

Ingredients to Make Greek Slow Cooker Lemon Chicken and Potatoes

When it comes to making Greek Slow Cooker Lemon Chicken and Potatoes, the ingredients are simple yet impactful. Each component plays its role in creating a delightful symphony of flavors. The key players in this recipe include juicy chicken thighs, hearty potatoes, and aromatic herbs that come together to create a comforting dish.

• 2 lbs yellow potatoes, cut into large chunks (about 2 inches): These starchy beauties provide the perfect base, soaking up all the delicious broth and enhancing the dish’s heartiness.
• 1/2 medium yellow onion, cut into chunks: The onion adds a savory depth to the flavor profile, sweetening as it cooks.
• 5 cloves garlic, minced: Garlic brings a robust and aromatic quality that enhances every bite.
• 2 1/2 tsp dried oregano: This herb is essential in Greek cuisine, imparting a warm, earthy flavor.
• 1 tsp dried basil: Complementing the oregano, basil adds a hint of sweetness and freshness.
• 1 tsp dried rosemary, crushed: Rosemary adds a fragrant touch, enhancing the overall flavor with its piney notes.
• Salt and freshly ground black pepper: Seasoning is crucial for elevating the dish and balancing the flavors.
• 3 lbs bone-in, skin-on chicken thighs, trimmed of excess skin: This cut of chicken stays juicy and flavorful, especially when slow-cooked.
• 1 1/2 Tbsp olive oil: The olive oil adds richness and helps achieve that golden-brown skin.
• 1/2 cup chicken broth: It serves as a base for the sauce, keeping the chicken moist and flavorful.
• 3 1/2 Tbsp fresh lemon juice: This ingredient brightens the dish and adds a refreshing zing.
• 2 tsp lemon zest, divided: The zest brings out the lemon’s aromatic oils, intensifying the citrus flavor.
• 3 Tbsp fresh parsley: A sprinkle of parsley adds color and a fresh finish to the dish.

How to Prepare Greek Slow Cooker Lemon Chicken and Potatoes

Preparing Greek Slow Cooker Lemon Chicken and Potatoes is a straightforward process that rewards you with a comforting meal. Follow these simple steps to create a dish that’s full of flavor.

1. Start by placing the potatoes and onions in an even layer in a 6-quart slow cooker. This base will cook gently, absorbing all the flavors as the meal progresses.
2. Pour in the chicken broth, which will create moisture for the cooking process. It’s important to have enough liquid to ensure everything cooks evenly and stays juicy.
3. Sprinkle half of the garlic, half the oregano, half the basil, and half the rosemary over the potatoes. Don’t forget to season with salt and pepper as well!
4. In a large heavy-bottomed pot, heat the olive oil over medium-high heat. You want it hot enough to sear the chicken.
5. Working in batches, dab the skin side of half the chicken thighs dry with paper towels. This step is crucial for achieving that beautifully crispy skin.
6. Season the chicken with salt and pepper before searing, skin side down, until golden brown, which should take about four minutes. This adds a lovely color and flavor to the finished dish.
7. Once browned, transfer the chicken to the slow cooker, placing it over the potato layer. Repeat this process with the remaining thighs.
8. Slowly and evenly pour the lemon juice over the chicken thighs, allowing the citrus flavor to penetrate the meat.
9. Sprinkle in the remaining half of the garlic, oregano, rosemary, and basil. Then, sprinkle 1 tsp of lemon zest over the chicken, reserving the rest for serving later.
10. Cover the slow cooker and cook on low heat for 5 1/2 to 7 hours. This long, slow cook time will ensure the chicken is tender and the flavors meld beautifully.
11. When you’re ready to serve, spoon some of the slow cooker juices over each serving, sprinkle with fresh parsley, and add the reserved lemon zest for a burst of freshness.

Pro Tips and Tweaks

While Greek Slow Cooker Lemon Chicken and Potatoes is delicious as is, there are always ways to enhance or adjust the recipe. Here are some helpful tips to consider.

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave or on the stovetop for best results.
• Freezing: This dish freezes well! Portion it into freezer-safe containers, and it will stay fresh for up to three months.
• Pairing: Serve the chicken with a fresh Greek salad or some crusty bread to soak up the delicious juices.
• Add Vegetables: Enhance the dish by adding other vegetables like carrots or bell peppers to the slow cooker.
• More Zing: For an extra kick, consider adding a pinch of red pepper flakes to the seasoning.
• Garnish: Fresh herbs make a big difference! Try adding dill or cilantro as a garnish before serving.

Perfect Pairings for Greek Slow Cooker Lemon Chicken and Potatoes

When serving Greek Slow Cooker Lemon Chicken and Potatoes, consider complementing it with various sides and drinks to create a well-rounded meal.

• Greek Salad: A refreshing Greek salad with tomatoes, cucumbers, olives, and feta cheese pairs beautifully with the chicken.
• Rice Pilaf: Serve with fluffy rice pilaf to soak up the delicious juices from the dish.
• Crusty Bread: A side of warm, crusty bread is perfect for sopping up the aromatic broth.
• Seasonal Vegetables: Roasted or steamed seasonal vegetables make an excellent addition, balancing the dish.
• Wine Pairing: A chilled white wine, such as Sauvignon Blanc, contrasts nicely with the flavors of the dish.
• Occasions: This meal is fantastic for family gatherings, dinner parties, or a cozy night in.

FAQ

Conclusion

In summary, Greek Slow Cooker Lemon Chicken and Potatoes is a dish that brings warmth and comfort to your dining table. Its blend of flavors and tender chicken make it a favorite for family dinners. I encourage you to try this recipe for your next meal—it’s sure to impress and delight!

Greek Slow Cooker Lemon Chicken and Potatoes

The ultimate comfort food, Greek Slow Cooker Lemon Chicken and Potatoes combines tender chicken and hearty potatoes in a comforting lemony sauce. Perfect for a cozy family dinner, this easy recipe will have everyone coming back for seconds!

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Prep Time 20 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 20 minutes mins

Servings: 5 servings

Course: Dinner

Cuisine: Greek

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs yellow potatoes cut into large chunks (about 2 inches)
• 1/2 medium yellow onion cut into chunks
• 5 cloves garlic minced
• 2 1/2 tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried rosemary crushed
• to taste Salt and freshly ground black pepper
• 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
• 3 Tbsp fresh parsley

Equipment

• Slow Cooker

Method

 

1. Place potatoes and onions in an even layer in a 6-quart slow cooker. Pour in chicken broth. Sprinkle with half the garlic, half the oregano, half the basil, and half the rosemary, then season with salt and pepper.
2. Heat olive oil in a large heavy-bottomed pot over medium-high heat. Working in two batches, dab skin side of half the chicken thighs dry with paper towels, season with salt and pepper, then sear in the pot, skin side down, until golden brown, about 4 minutes. Transfer chicken to the slow cooker over the potato layer. Repeat with remaining thighs.
3. Slowly and evenly pour lemon juice over chicken thighs, then sprinkle in remaining half the garlic, oregano, rosemary, and basil over chicken. Sprinkle 1 tsp lemon zest over chicken (reserve remaining 1 tsp in a container in refrigerator until ready to serve).
4. Cover and cook on low heat for 5 1/2 to 7 hours. Serve warm, spooning some of the slow cooker juices over each serving and sprinkle with fresh parsley and remaining 1 tsp lemon zest.

Notes

• Tip: Note that the lemon slices were only added at the end for looks; I don't recommend cooking them with the potatoes and chicken because that white pith of the lemon adds a bitter flavor.

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