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Lemon herb chicken thighs over chunky yellow potatoes in a white serving dish

Crockpot Greek Chicken and Potatoes

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Bone-in chicken thighs seared and slow cooked over yellow potatoes with lemon, garlic, oregano, basil and rosemary. Potatoes go in first, chicken on top.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Course Main Course
Cuisine Greek-inspired
Servings 5 servings
Calories 521 kcal

Ingredients
  

  • 2 pounds yellow potatoes cut into large, about 2-inch chunks
  • 1/2 yellow onion medium, cut into chunks
  • 5 cloves garlic minced
  • 2 1/2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary crushed
  • salt to season
  • black pepper freshly ground, to season
  • 3 pounds chicken thighs bone-in, skin-on, excess skin trimmed
  • 1 1/2 tablespoons olive oil
  • 1/2 cup chicken broth
  • 3 1/2 tablespoons lemon juice fresh
  • 2 teaspoons lemon zest divided; refrigerate 1 teaspoon for serving
  • 3 tablespoons parsley fresh

Instructions
 

  • Place the potatoes and onion in an even layer in a 6-quart slow cooker. Pour in the chicken broth. Add half the garlic, oregano, basil and rosemary, and season with salt and pepper.
  • Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Working in two batches, pat the skin side of the thighs dry with paper towels, season with salt and pepper, and sear skin-side down until golden brown, about 4 minutes per batch. Transfer the chicken to the slow cooker over the potatoes.
  • Pour the lemon juice evenly over the chicken. Sprinkle on the remaining garlic, oregano, basil and rosemary, followed by 1 teaspoon of lemon zest. Refrigerate the remaining 1 teaspoon of zest until serving.
  • Cover and cook on low for 5 1/2 to 7 hours, until the potatoes are tender and the chicken reaches 165°F on a food thermometer.
  • Spoon some of the slow cooker juices over each serving. Sprinkle with the parsley and the reserved lemon zest.

Notes

Salt and pepper are to taste and are not counted in the nutrition. Put the potatoes in first and the chicken on top. Thaw frozen chicken before slow cooking.

Nutrition

Serving: 1servingCalories: 521kcalCarbohydrates: 35.4gProtein: 58.2gFat: 15.6gSodium: 328mgFiber: 4.6gSugar: 2.4g

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