Slow Cooker Greek Lemon Chicken and Potatoes Recipe
This Slow Cooker Greek Lemon Chicken and Potatoes recipe is a flavorful and comforting dish featuring tender chicken thighs and perfectly cooked Yukon gold potatoes coated in a zesty lemon and herb marinade. Prepared effortlessly in a slow cooker and optionally finished under the broiler for a golden touch, it's a perfect family meal with Mediterranean-inspired flavors.
- Prep Time: 15 minutes
- Cook Time: 6 to 7 hours (Low) or 2 ½ to 3 ½ hours (High)
- Total Time: 6 hours 15 minutes (Low) or 3 hours (High)
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Greek
Ingredients
Protein
- 4 pounds skin-on, bone-in chicken thighs
Vegetables
- 2 pounds Yukon gold potatoes, scrubbed and cut into 3/4-inch pieces
- 1 cup coarsely chopped sweet onion
- 6 cloves garlic, sliced
Marinade
- 1/2 cup lemon juice
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 2 teaspoons dried oregano
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon crushed red pepper
- 1 teaspoon lemon zest, plus more for garnish
Instructions
- Prepare the Slow Cooker: Ensure your 6-quart slow cooker is clean and ready for use to accommodate all ingredients evenly.
- Combine Ingredients: Add the chicken thighs, Yukon gold potatoes, chopped sweet onion, and sliced garlic into the slow cooker, spreading them out evenly for consistent cooking.
- Make the Marinade: In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, dried oregano, dried rosemary, salt, freshly ground black pepper, crushed red pepper, and lemon zest until thoroughly combined to create a vibrant and flavorful marinade.
- Coat Chicken and Veggies: Pour the marinade over the chicken and vegetables in the slow cooker. Toss gently to ensure all pieces are evenly coated, which will infuse the dish with citrusy and herbaceous flavors during cooking.
- Cook: Cover the slow cooker with its lid and cook on Low for 6 to 7 hours or on High for 2 ½ to 3 ½ hours. Cooking is complete when the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender when pierced with a fork.
- Optional Broil for Browning: For a crispier finish, preheat your oven broiler and line a rimmed baking sheet with aluminum foil. Transfer the cooked chicken thighs onto the baking sheet and place them about 4 to 5 inches from the broiler element. Broil for 2 to 3 minutes until the chicken skin is nicely browned and slightly crispy.
- Brown the Potatoes: Using a slotted spoon, transfer the potatoes to the baking sheet with the chicken. Broil the potatoes for an additional 2 to 3 minutes or until they develop a golden brown crust. Return the potatoes to the serving dish alongside the chicken.
- Serve: Drizzle some of the reserved cooking liquid over the chicken and potatoes to enhance moisture and flavor. Garnish with additional fresh lemon zest and serve warm for a satisfying meal.
Notes
- Using bone-in, skin-on chicken thighs adds flavor and moisture to the dish.
- For a spicier version, increase the crushed red pepper slightly.
- The optional broiling step adds texture but can be skipped if preferred.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- Ensure potatoes are cut into uniform pieces to cook evenly.
