Greek Slow Cooker Lemon Chicken and Potatoes

Greek Slow Cooker Lemon Chicken and Potatoes Recipe

This Greek-inspired slow cooker lemon chicken and potatoes dish is bursting with flavor. The tender chicken is infused with lemon, garlic, and aromatic herbs, while the potatoes soak up all the delicious juices.

Ingredients:

• 4 bone-in, skin-on chicken thighs (or breasts)
• 2 pounds baby potatoes, halved
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1/4 cup olive oil
• Juice of 2 lemons (about 1/4 cup)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1/2 cup chicken broth
• Fresh parsley, chopped (for garnish)
• Lemon slices, for garnish (optional)

Instructions:

1. Prepare the Ingredients:
   • In a large bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper.
2. Add Chicken and Potatoes:
   • Add the chicken thighs to the bowl, ensuring they are well-coated with the marinade. Let them marinate for at least 30 minutes, if possible.
   • Place the halved baby potatoes and sliced onion in the bottom of the slow cooker.
3. Layer the Chicken:
   • Place the marinated chicken thighs on top of the potatoes and onions in the slow cooker.
4. Add Broth:
   • Pour the chicken broth over the chicken and potatoes.
5. Cook:
   • Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through (internal temperature should reach 165°F/75°C).
6. Serve:
   • Once cooked, gently toss the chicken and potatoes to coat them in the juices. Serve warm, garnished with fresh parsley and lemon slices if desired.

Tips:

• Customization: Feel free to add other vegetables such as carrots or green beans to the slow cooker.
• Serving Suggestions: Serve this dish with a side of Greek salad or some warm pita bread for a complete meal.
• Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Enjoy your delicious Greek Slow Cooker Lemon Chicken and Potatoes!