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Slow Cooker Greek Lemon Chicken and Potatoes

A healthy and easy slow cooker dish featuring juicy chicken thighs and flavorful potatoes, soaked in lemon and herb goodness, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Greek
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pounds skin-on, bone-in chicken thighs
  • 2 pounds Yukon gold potatoes, scrubbed and cut into 3/4-inch pieces
  • 1 cup coarsely chopped sweet onion
  • 6 cloves garlic, sliced
  • 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

Method
 

Preparation
  1. Combine chicken, potatoes, onion, and garlic in a 6-quart slow cooker.
  2. Whisk together lemon juice, olive oil, Dijon mustard, oregano, rosemary, salt, pepper, and crushed red pepper in a small bowl.
  3. Drizzle the mixture over chicken and vegetables and toss to coat.
Cooking
  1. Cover and cook on Low for 6 to 7 hours or on High for 2 and 1/2 to 3 and 1/2 hours, or until an instant-read thermometer reads at least 165 degrees F (74 degrees C).
  2. Optional: Preheat the broiler, transfer chicken thighs to a prepared baking sheet and broil for 2 to 3 minutes until browned.
  3. Broil vegetables for an additional 2 to 3 minutes until browned, then serve.

Notes

Great for meal prep; leftovers can be stored in airtight containers for up to 4 days. Also suitable for freezing for up to 3 months. Always reheat until the internal temperature reaches 165°F for food safety.