Slow Cooker Greek Lemon Chicken and Potatoes
Slow Cooker Greek Lemon Chicken and Potatoes is a simple, hearty dish that feels like a warm hug on a plate. The chicken comes out tender and juicy, soaking up…
Tip: save now, cook later.Slow Cooker Greek Lemon Chicken and Potatoes is a simple, hearty dish that feels like a warm hug on a plate. The chicken comes out tender and juicy, soaking up all the bright lemon juice and fragrant herbs, while the potatoes get soft and flavorful from cooking right alongside the meat. It’s the perfect mix of tangy, savory, and comforting flavors that make any weeknight feel special.
I love making this recipe when I want something I can just set and forget. While the slow cooker does its thing, the whole kitchen fills with a lovely aroma that makes everyone eager for dinner. I usually toss in a few extra herbs like oregano or thyme to give it a little boost, and I’ve found that the lemon zest really makes the flavor pop, so don’t skip it!
One of my favorite ways to serve this meal is with a simple side salad and some crusty bread to soak up all the juices. It’s a dish that’s easy to share, so I enjoy making it for family dinners where everyone can relax and enjoy the warm, fresh flavors without any fuss. Plus, leftovers the next day taste just as good, sometimes even better!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs work best for flavor and moisture. If you prefer white meat, skin-on chicken breasts can be used but may cook faster and be less juicy.
Baby Potatoes: These cook evenly and absorb flavors well. You can substitute with fingerling potatoes or small red potatoes. Cut larger potatoes into uniform pieces for even cooking.
Lemon Juice & Slices: Fresh lemon juice brings bright, tangy flavor that’s key to the dish. Bottled lemon juice could work in a pinch, but fresh is best. Lemon slices add aroma and a mild citrusy touch.
Herbs: Dried oregano, thyme, and rosemary give the classic Greek flavor. Fresh herbs are great too, especially rosemary sprigs. If fresh herbs aren’t available, use dried but reduce quantities slightly, as dried herbs are stronger.
Olive Oil: Extra virgin olive oil adds richness and depth. If needed, you can use a lighter olive oil or any neutral oil like canola, but olive oil is preferred for its taste.
How Do You Make Sure the Chicken Skin Gets Crispy After Slow Cooking?
Slow cooking makes chicken tender but keeps the skin soft. To get crispy skin, finish the chicken under the broiler:
- Once slow cooking is done, remove chicken and place on a baking sheet lined with foil.
- Preheat your broiler to high and put the baking sheet about 6 inches from the heat.
- Broil for 3-5 minutes, watching carefully to avoid burning.
- Remove once the skin is golden and crisp.
This quick broil method adds that delicious crispy texture without drying out the meat. Always keep an eye on it—it can go from perfect to burnt fast!
Equipment You’ll Need
- Slow cooker – this is the star tool that cooks everything slowly and makes the chicken tender.
- Mixing bowl – perfect for whisking the marinade and tossing the chicken to coat evenly.
- Knife and cutting board – you’ll need these to halve or quarter the potatoes and slice the lemon.
- Tongs – handy for placing and turning the chicken thighs without losing the marinade.
- Baking sheet (optional) – great if you want to broil the chicken skin for crispiness after slow cooking.
Flavor Variations & Add-Ins
- Swap chicken thighs for boneless breasts if you want a leaner dish but reduce slow cooking time to avoid drying out the meat.
- Add sliced bell peppers or red onion for extra color and sweetness that complements the lemon and herbs.
- Stir in Kalamata olives near the end of cooking to bring in a salty, tangy Greek touch.
- Use fresh herbs like dill or parsley instead of dried oregano or thyme for a brighter, fresh flavor at serving.
Slow Cooker Greek Lemon Chicken and Potatoes
Ingredients You’ll Need:
For the Chicken and Marinade:
- 4 bone-in, skin-on chicken thighs
- 1/4 cup olive oil
- 1/4 cup lemon juice (freshly squeezed)
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary (or fresh sprigs)
- Salt and black pepper to taste
- 1 lemon, thinly sliced
- Fresh parsley, chopped (for garnish)
For the Potatoes:
- 1.5 pounds baby potatoes, halved or quartered if large
- Optional: 1/2 cup chicken broth (to add moisture)
How Much Time Will You Need?
Plan about 15 minutes for prepping and marinating the chicken. Then, cook low and slow in the slow cooker for 6 to 7 hours, or speed things up and cook on high for 3 to 4 hours. If you want crispy skin, add 3 to 5 minutes of broiling at the end. Altogether, it’s a mostly hands-off meal with great flavors!
Step-by-Step Instructions:
1. Marinade Your Chicken:
In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, rosemary, salt, and pepper. Add the chicken thighs to the bowl and toss well so each piece is nicely coated. Let it sit for at least 15 minutes to soak up the flavors—longer if you have time!
2. Prepare Potatoes and Layer in Slow Cooker:
Place the halved baby potatoes in the bottom of your slow cooker. If you like, pour the optional chicken broth over the potatoes to keep everything moist while cooking.
3. Add Chicken and Lemon Slices:
Put the marinated chicken thighs on top of the potatoes. Pour any leftover marinade over everything. Lay thin lemon slices across and around the chicken for extra zing.
4. Slow Cook Until Tender:
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the potatoes are soft when poked with a fork.
5. (Optional) Crisp Up the Chicken Skin:
If you love crispy skin, carefully transfer the cooked chicken to a baking sheet and pop it under the broiler for 3-5 minutes. Watch closely and remove when the skin turns golden and crunchy.
6. Garnish and Serve:
Sprinkle fresh chopped parsley over the chicken and potatoes just before serving. Serve hot with spoonfuls of the delicious lemony juices drizzled over everything for bursting flavors on your plate.
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, you can use frozen chicken thighs, but make sure to fully thaw them in the refrigerator overnight before marinating and cooking. Cooking from frozen in the slow cooker may result in uneven cooking and longer cook times.
Can I Substitute Other Potatoes?
Absolutely! You can use fingerling potatoes or small red potatoes. Just be sure to cut them into similar-sized pieces to ensure even cooking with the chicken.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stove, and if you want to refresh the crispy skin, briefly broil the chicken again.
Can I Make This Recipe Ahead of Time?
Yes! Marinate the chicken ahead of time and keep it covered in the fridge for up to 24 hours before cooking. You can also prepare the potatoes and chicken broth in the slow cooker insert and start cooking when ready.
