Slow Cooker Greek Lemon Chicken and Potatoes Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can sear the chicken thighs in a pan before placing them in the slow cooker, though this is optional. If you choose to sear, ensure the pan is hot and the chicken is browned on both sides to build a fond on the bottom of the pan, which you can deglaze with a little broth and add to the slow cooker.

If you find the sauce is too thin at the end of cooking, you can carefully remove the chicken and potatoes and simmer the liquid in a saucepan on the stove over medium-high heat until it reduces to your desired consistency.

Alternatively, you can whisk a small amount of cornstarch with cold water and stir it into the liquid while it is hot to thicken it quickly.

Variations

• Herb-Infused Variation: Add fresh rosemary and thyme sprigs along with the dried oregano for a more aromatic, woodsy flavor profile that complements the lemon perfectly.
• Vegetable Medley: Incorporate chunks of bell peppers or carrots along with the potatoes to add more texture, color, and natural sweetness to the braising liquid.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days. Ensure the food is refrigerated within 2 hours of cooking.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a saucepan over low heat or in the microwave until steaming hot throughout, adding a splash of water or broth if needed.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the best quality, keep the chicken and potatoes in the broth to prevent the meat from drying out during storage.

Always ensure the dish has cooled to room temperature, but for no more than two hours, before placing it into the refrigerator to keep it safe for future consumption.

This dish is perfect for making ahead. You can assemble the ingredients in the stoneware crock the night before, cover it, and keep it in the refrigerator.

In the morning, simply place the crock into the slow cooker base and start the cooking cycle. This allows you to have a hot, freshly cooked meal ready exactly when you need it without any last-minute preparation.

Serving ideas

Serve this dish directly from the slow cooker, spooning the tender chicken thighs and potatoes onto plates. Be sure to ladle a generous amount of the lemony pan juices over the top of each serving, as this is where much of the bright, savory flavor is concentrated.

The sauce is excellent when soaked up with a piece of crusty bread or served alongside a simple green salad.

Consider serving this with a side of steamed rice, quinoa, or even a light pasta to help soak up the delicious lemon broth. The bright, acidic notes of the lemon pair beautifully with fresh herbs like parsley or dill, which can be sprinkled over the top right before serving to add a pop of color and a fresh, herbaceous finish to the final dish.

Frequently asked questions

Recipe card

Slow Cooker Greek Lemon Chicken and Potatoes

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 6

Ingredients

• 6 bone-in skinless chicken thighs
• 1 1/2 lbs baby potatoes, halved
• 2 lemons, sliced
• 1 tbsp dried oregano
• 1 tsp garlic powder
• 1 cup chicken or vegetable broth

Instructions

1. Place the bone-in skinless chicken thighs into the stoneware crock of the slow cooker. Arrange them in a single layer to ensure even heat distribution during the cooking process.
2. In a separate bowl, toss the halved baby potatoes and lemon slices with the dried oregano and garlic powder. Spoon this mixture evenly over the chicken thighs in the crock.
3. Pour the chicken or vegetable broth over the ingredients in the slow cooker. Cover with the lid and set the device to cook on low for 4 hours until everything is tender.
4. Check that the chicken has reached an internal temperature of 165°F (74°C) using a meat thermometer. Allow the chicken to rest for at least 5 minutes before serving to ensure the juices redistribute.

Estimated nutrition per serving

Calories

380

Protein

32 g

Carbohydrates

28 g

Fat

15 g

Fiber

3 g

Sugar

2 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.