Slow Cooker Greek Lemon Chicken and Potatoes
Slow Cooker Greek Lemon Chicken and Potatoes is a simple and comforting dish that brings together tender chicken, soft potatoes, and a bright, tangy lemon flavor with classic Greek herbs.…
By Ava
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Reading time: 6 min
Tip: save now, make later.
Slow Cooker Greek Lemon Chicken and Potatoes is a simple and comforting dish that brings together tender chicken, soft potatoes, and a bright, tangy lemon flavor with classic Greek herbs. The slow cooker does all the work, letting the chicken get juicy and the potatoes soak up all the tasty juices. You’ll love the garlic and oregano dancing with the lemon to create a mouthwatering, homey meal.
I really enjoy making this recipe when I want something easy but packed with flavor. It’s one of those dishes that feels special yet effortless because you just throw everything in the slow cooker and let it do its magic. I like to use skin-on chicken thighs for extra juiciness, and the lemon adds just the right fresh twist that keeps the dish from feeling heavy.
This meal is a favorite because it tastes great for leftovers, too. I often serve it with a simple side salad or some crusty bread to soak up the sauce. It’s perfect for cozy dinners or when you want to impress without much prep. The smell of lemon and herbs filling the house always makes me look forward to dinner time!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs bring juicy flavor and crispy skin if finished under a broiler. For a leaner option, try boneless, skinless thighs but expect less crispy skin.
Baby Yellow Potatoes: They hold their shape well and absorb flavors. You can swap with baby red potatoes or fingerlings for similar texture.
Lemon Juice & Zest: Fresh lemon juice and zest add brightness and tang. Bottled lemon juice works in a pinch, but fresh is best. Lime can be a fun substitute for a twist.
Herbs and Spices: Oregano, thyme, rosemary, and paprika give this dish a classic Greek aroma. Feel free to use dried or fresh herbs—fresh will be more fragrant but use more if substituting.
Chicken Broth: It adds moisture and depth, making the sauce flavorful. Vegetable broth can be swapped if preferred.
How Do You Layer Ingredients in the Slow Cooker for Even Cooking?
Getting the layering right helps everything cook evenly and soak up flavors well.
- Bottom Layer: Start with potatoes and onions since they take longer to cook. Arrange them in an even layer.
- Top Layer: Place seasoned chicken thighs on top. This lets chicken juices drip down, flavoring the potatoes below.
- Liquid Mix: Pour the lemon, garlic, olive oil, and broth mix over everything for even cooking and moisture.
Remember to cover the slow cooker during cooking to trap steam and keep ingredients tender.
Equipment You’ll Need
- Slow cooker – This is a must for easy, hands-off cooking that makes the chicken tender and the potatoes soft.
- Sharp knife – You’ll need it to quarter the potatoes and slice the onion cleanly and safely.
- Cutting board – A sturdy board keeps your workspace safe and organized while prepping veggies and chicken.
- Mixing bowl – Perfect for whisking together the olive oil, lemon juice, garlic, and broth before pouring over the dish.
- Measuring cups and spoons – To get the seasonings and liquids just right for balanced flavor.
Flavor Variations & Add-Ins
- Swap chicken thighs for bone-in chicken breasts for a leaner option; they stay moist in the slow cooker but cook a bit faster.
- Add sliced bell peppers or cherry tomatoes on top for extra color and sweetness during the last hour of cooking.
- Stir in pitted kalamata olives before serving for a salty, briny contrast that matches Greek flavors well.
- Top with crumbled feta cheese and extra fresh parsley after cooking for a creamy, tangy finish.
Slow Cooker Greek Lemon Chicken and Potatoes
Ingredients You’ll Need:
For the Chicken and Potatoes:
- 4 bone-in, skin-on chicken thighs
- 1.5 lbs (about 700g) baby yellow potatoes, quartered
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice (about 2 lemons)
- Zest of 1 lemon
- 1 cup chicken broth
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp paprika
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh parsley, chopped
- Lemon slices
How Much Time Will You Need?
This dish takes about 10 to 15 minutes to prep. Then, cook it low and slow in the slow cooker for 6 to 7 hours, or if you’re short on time, on high for 3 to 4 hours. The long cooking time makes the chicken tender and the potatoes perfectly soft.
Step-by-Step Instructions:
1. Season the Chicken:
Start by rubbing the chicken thighs with salt, pepper, dried oregano, thyme, rosemary, and paprika. Make sure to coat the skin and the meat well for the best flavor.
2. Layer the Potatoes and Onion:
Put the quartered baby potatoes and sliced onion evenly at the bottom of your slow cooker. This helps them cook nicely and soak up all the delicious juices.
3. Add the Chicken:
Place the seasoned chicken thighs on top of the potatoes and onions. This lets the chicken juices drip down and flavor the veggies.
4. Mix and Pour the Sauce:
In a small bowl, whisk together olive oil, minced garlic, fresh lemon juice, lemon zest, and chicken broth. Pour this mixture evenly over the chicken and potatoes in the slow cooker.
5. Cook:
Cover your slow cooker and cook everything on low for 6-7 hours or on high for 3-4 hours. The meal is ready when the chicken is tender and fully cooked, and the potatoes are soft.
6. Final Touches and Serve:
Taste and add extra salt or pepper if needed. Garnish with fresh chopped parsley and lemon slices for a bright, fresh finish. Serve warm and spoon some of the tasty lemony juices over the dish for extra flavor.
Can I Use Frozen Chicken Thighs in This Recipe?
Yes, but make sure to fully thaw the chicken in the refrigerator overnight before cooking. This ensures even cooking and food safety.
Can I Substitute Other Potatoes for Baby Yellow Potatoes?
Absolutely! Baby red potatoes or fingerling potatoes work well too, as they hold their shape during slow cooking.
Is It Okay to Use Bottled Lemon Juice Instead of Fresh?
You can use bottled lemon juice in a pinch, but fresh lemon juice and zest provide a brighter, fresher flavor that really makes the dish pop.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of broth or water if the sauce seems dry.