Slow Cooker Greek Lemon Chicken and Potatoes is a simple and tasty dish featuring tender chicken thighs and soft potatoes cooked slowly in a bright lemony sauce with garlic and herbs. The flavors feel fresh and light, with a little punch from oregano and a gentle tang from the lemon. This comforting meal takes the hard work out of cooking and fills your kitchen with a wonderful aroma.
I love making this recipe because I can set it up in the morning, and by dinner time, everything is perfectly cooked and ready to enjoy. The slow cooker lets the chicken get juicy and fall-apart soft, while the potatoes soak up all that delicious lemony goodness. It’s one of those dishes that feels like a warm hug on a plate, and I always find myself going back for seconds.
My favorite way to serve this is right from the slow cooker with a side of simple green salad or some crusty bread to soak up the sauce. If you like, a little sprinkle of fresh parsley on top adds a pop of color and extra freshness that makes the dish even more inviting. This meal is perfect for busy days but still makes you feel like you’re having something special and homemade.
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs give rich flavor and stay tender during slow cooking. If you want less fat, skinless thighs or chicken breasts work but might be less juicy.
Baby Potatoes: Small potatoes cook evenly and soak up the lemony marinade. If you don’t have baby potatoes, cut regular potatoes into small chunks to cook well in the slow cooker.
Lemon & Olive Oil: Fresh lemon juice and slices add bright, zesty flavor. Olive oil helps keep everything moist. If fresh lemons aren’t available, bottled lemon juice works but fresh is best.
Herbs: Dried oregano, thyme, and rosemary bring classic Greek flavors. Fresh herbs work too; just use about three times the amount. I prefer dried for slow cooking since flavors intensify slowly.
How Do You Get Tender, Flavorful Chicken and Potatoes in the Slow Cooker?
Slow cooking is simple but timing and layering flavors matters:
- Marinate first: Coat chicken and potatoes with half the marinade separately to ensure both get flavor.
- Layer carefully: Place chicken at the bottom so it cooks in its juices, potatoes on top to absorb flavor but still steam nicely.
- Cook low and slow: Use low heat for 6-7 hours for best tenderness. High heat cooks faster but risks drying chicken out.
- Optional crispiness: Slow cookers don’t brown food, so broil at the end for a few minutes to crisp chicken skin.
Following these tips will give you juicy chicken and soft, flavorful potatoes every time. I like to serve this with a sprinkle of fresh parsley to brighten the dish before serving.
Equipment You’ll Need
- Slow cooker – essential for cooking the chicken and potatoes slowly to get tender and flavorful results.
- Small mixing bowl – perfect for whisking together the marinade ingredients quickly and easily.
- Wooden spoon or spatula – helps you mix the chicken and potatoes with the marinade without tearing the meat.
- Baking dish (optional) – for broiling the chicken at the end if you want crispy skin.
- Sharp knife and cutting board – to slice lemons and chop parsley for garnish.
Flavor Variations & Add-Ins
- Use boneless chicken breasts instead of thighs for a leaner option, but watch cooking time to keep them juicy.
- Add halved cherry tomatoes in the last hour for a sweet, tangy boost and extra color.
- Mix in some sliced bell peppers and red onions for more veggies and mild sweetness.
- Sprinkle crumbled feta cheese on top just before serving for an extra Greek touch and creaminess.
How to Make Slow Cooker Greek Lemon Chicken and Potatoes?
Ingredients You’ll Need:
For the Chicken and Potatoes:
- 6 bone-in, skin-on chicken thighs
- 1.5 lbs baby potatoes, halved or quartered if large
- 5 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 lemon, thinly sliced
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Garnish:
- 1/4 cup fresh parsley, chopped
How Much Time Will You Need?
You’ll need about 10-15 minutes to prep everything. Then cook on low for 6-7 hours or on high for 3-4 hours in the slow cooker. If you want crispy skin, add an extra 5 minutes to broil at the end. It’s an easy, hands-off dinner that fills your home with wonderful aroma!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a small bowl, whisk together olive oil, fresh lemon juice, minced garlic, oregano, thyme, rosemary, salt, and black pepper until well combined. This mixture will give your chicken and potatoes a bright, tangy flavor.
2. Season the Chicken:
Place the chicken thighs in a large bowl or directly into the slow cooker. Pour about half of the marinade over the chicken, turning pieces to coat well on all sides. Save the remaining marinade for the potatoes.
3. Add the Potatoes:
Put the halved baby potatoes into the slow cooker. Tuck them around and underneath the chicken thighs to soak up the flavors. Pour the rest of the marinade over the potatoes.
4. Add Lemon Slices:
Place the thin lemon slices on top of the chicken and potatoes. This adds a fresh citrus note and makes the dish look beautiful.
5. Slow Cook:
Cover the slow cooker with the lid. Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through, tender, and the potatoes are soft.
6. Optional Broil for Crispiness:
If you like crispy skin, transfer the chicken and potatoes to a baking dish and place under the broiler for 3-5 minutes until the skin crisps up nicely. Keep a close eye so it doesn’t burn.
7. Garnish and Serve:
Sprinkle the fresh chopped parsley over the chicken and potatoes for a touch of color and freshness. Serve warm with your favorite side salad or steamed vegetables, and enjoy your tangy, comforting Greek meal!
Can I Use Frozen Chicken Thighs in This Recipe?
Yes, but make sure to fully thaw them in the refrigerator overnight before cooking. Using frozen chicken can increase the slow cooker time and may affect even cooking.
Can I Substitute Chicken Breasts for Thighs?
You can use chicken breasts for a leaner option, but they may cook faster and can dry out more easily. Check for doneness earlier and consider reducing cooking time slightly.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop to keep the chicken juicy.
Can I Add Other Vegetables?
Absolutely! Add sliced bell peppers, red onions, or cherry tomatoes in the last hour of cooking for extra color and flavor without overcooking.
