Go Back
Greek Slow Cooker Lemon Chicken and Potatoes

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!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
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.