This slow cooker Greek lemon chicken and potatoes recipe comes together quickly—the slow cooker does most of the work. Both chicken and potatoes come out tender and flavorful and have a robust lemon flavor.
4 pounds skin-on, bone-in chicken thighs
2 pounds Yukon gold potatoes, scrubbed and cut into 3/4-inch pieces
1 cup coarsely chopped sweet onion
6 cloves garlic, sliced
1/2 cup lemon juice
1/4 cup olive oil
1 tablespoon Dijon mustard
2 teaspoons dried oregano
1 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper
1 teaspoon lemon zest, plus more for garnish
Combine chicken, potatoes, onion, and garlic in a 6-quart slow cooker.
Whisk together lemon juice, olive oil, Dijon mustard, oregano, rosemary, salt, pepper, and crushed red pepper in a small bowl. Drizzle over chicken and vegetables and toss to coat.
Cover and cook on Low for 6 to 7 hours or on High for 2 ½ to 3 ½ hours, or until an instant-read thermometer inserted into the thickest part of a chicken thigh reads at least 165 degrees F (74 degrees C).
Optional step (to brown chicken and potatoes): Preheat the broiler. Line a rimmed baking sheet with aluminum foil. Transfer chicken thighs to the prepared baking sheet and place 4 to 5 inches from the heat. Broil until browned, 2 to 3 minutes. Transfer to a serving dish.
Transfer vegetables with a slotted spoon to the baking sheet. Broil until browned, 2 to 3 minutes. Add to the serving dish with the chicken.
Drizzle with cooking liquid. Garnish with lemon zest.
