Greek Lemon Chicken Slow Cooker (Printable Version)
Juicy lemon chicken thighs slow-cooked with herbs and potatoes for a hearty, aromatic dish.
# What You'll Need:
→ Vegetables
01 -
2 pounds yellow potatoes, cut into 2-inch chunks
02 -
1/2 medium yellow onion, cut into chunks
03 -
5 cloves garlic, minced
04 -
3 tablespoons fresh parsley, chopped
→ Herbs & Spices
05 -
2 1/2 teaspoons dried oregano
06 -
1 teaspoon dried basil
07 -
1 teaspoon dried rosemary, crushed
08 -
Salt and freshly ground black pepper, to taste
09 -
2 teaspoons lemon zest, divided
→ Meat
10 -
3 pounds bone-in, skin-on chicken thighs, trimmed of excess skin
→ Liquids & Oils
11 -
1 1/2 tablespoons olive oil
12 -
1/2 cup chicken broth
13 -
3 1/2 tablespoons fresh lemon juice
# Step-by-Step Guide:
01 -
Layer the potatoes and onion evenly in a 6-quart slow cooker. Pour in chicken broth. Sprinkle with half of the minced garlic, oregano, basil, rosemary, then season with salt and black pepper to taste.
02 -
Heat olive oil in a large heavy-bottomed pan over medium-high heat. In two batches, pat dry the skin side of half the chicken thighs, season with salt and pepper. Sear skin side down until golden brown, about 4 minutes. Transfer seared thighs onto potatoes in the slow cooker. Repeat with remaining chicken.
03 -
Evenly pour fresh lemon juice over chicken in slow cooker. Sprinkle remaining minced garlic, oregano, basil, rosemary, and add 1 teaspoon lemon zest on top, reserving remaining zest for garnish.
04 -
Cover and cook on low for 5 1/2 to 7 hours until chicken is tender and fully cooked.
05 -
Serve chicken and potatoes warm, spooning slow cooker juices over. Garnish with fresh parsley and remaining lemon zest for brightness.
# Additional Notes:
01 -
Searing chicken thighs enhances flavor and yields a crispy skin despite slow cooking.