Slow Cooker Greek Lemon Chicken and Potatoes
These Slow Cooker Chicken and Potatoes combine bone-in thighs and petite yellow potatoes with lemon, garlic, Dijon, oregano, and dill. As the chicken cooks, the fat renders and the skin becomes tender. Broiling is optional for extra browning.
Servings: 6 servings
Ingredients
- 2 pounds petite yellow potatoes* halved or quartered into about 1-inch pieces
- 1 large yellow onion cut into 6 wedges
- 1/2 cup chicken broth*
- 3 Tablespoons Dijon mustard
- 2 lemons zested and juiced
- 10–12 cloves fresh garlic finely minced
- 1 Tablespoon dried oregano
- 1 teaspoon dried dill
- 1 Tablespoon Morton kosher salt* divided
- freshly cracked black pepper to taste
- 6 large bone-in, skin-on chicken thighs* 2 1/2–3 pounds total; excess overhanging skin trimmed
- chopped fresh parsley optional for serving
Instructions
- Make the lemon-Dijon mixture. In a 6-quart slow cooker, whisk the chicken broth, Dijon, lemon zest, lemon juice, garlic, oregano, dill, 1 teaspoon of the salt, and black pepper to taste until combined.1/2 cup chicken broth
3 tablespoons Dijon mustard
2 lemons
10–12 garlic cloves
1 tablespoon dried oregano
1 teaspoon dried dill
1 teaspoon Morton kosher salt
Freshly cracked black pepper - Coat the potatoes and onion. Add the potatoes and onion to the slow cooker. Toss until evenly coated in the lemon-Dijon mixture.2 pounds petite yellow potatoes
1 large yellow onion - Arrange and season the chicken. Trim any excess overhanging skin from the chicken. Arrange the thighs in a single layer over the potatoes, skin-side up. Sprinkle the remaining 2 teaspoons salt over the skin. Add more black pepper directly to the chicken, if desired.6 large bone-in, skin-on chicken thighs
2 teaspoons Morton kosher salt
Freshly cracked black pepper, optional for the chicken - Slow-cook the chicken and potatoes. Cover and cook on HIGH for 3–4 hours or LOW for 6–8 hours, until the potatoes are fork-tender and the thickest part of each chicken thigh reaches at least 165°F without the thermometer touching the bone. Thighs can reach 175°F or higher and still remain tender and juicy.
- Broil the chicken, if desired. The skin will already be tender and its fat rendered, so this step is optional. Remove any onion or potato pieces resting on the chicken, then use tongs to transfer the thighs to a foil-lined rimmed sheet pan, skin-side up. There is no need to blot the skin. Broil until golden brown, about 5 minutes. Watch continuously and do not walk away because the skin and black pepper can scorch quickly.
- Finish and serve. Gently toss the potatoes and onion in the cooking liquid. Serve one thigh with a portion of the potatoes and onion. Garnish with chopped fresh parsley, if using.Chopped fresh parsley
Notes
- Weigh the chicken and potatoes: Use 2 1/2–3 pounds of chicken and 2 pounds of potatoes to maintain the tested seasoning ratio.
- Choose and cut the potatoes: I tested petite yellow potatoes. Yellow, Yukon Gold, red, or russet potatoes can also be used. Cut them into about 1-inch pieces so they cook evenly.
- Use broth or bouillon: For the 1/2 cup chicken broth, use prepared lower-sodium broth or mix 1/3 teaspoon Knorr chicken bouillon powder with 1/2 cup water. I tested the Knorr mixture.
- Divide the salt: Stir 1 teaspoon Morton kosher salt into the lemon-Dijon mixture for the potatoes and onion, then sprinkle the remaining 2 teaspoons over the chicken skin.
- Broil carefully, if desired: Keep the thighs skin-side up. For extra browning, transfer them to a foil-lined pan and broil for about 5 minutes without blotting. Black pepper can scorch, so add it only to the potatoes if you are sensitive to the toasted flavor. Watch continuously.
- Check the thighs for doneness: The chicken must reach at least 165°F in the thickest part without the thermometer touching the bone. Thighs can reach 175°F or higher and remain tender and juicy. Do not substitute chicken breasts; they can dry out during this cook time.