Description
A flavorful Mediterranean-inspired slow cooker meal where tender lemon-herb chicken braises over buttery potatoes. Perfect for stress-free weeknights, this one-pot wonder delivers restaurant-quality comfort.
Ingredients
2 lbs bone-in, skin-on chicken thighs
2 cups water
2 large Yukon Gold potatoes, cubed
4 tbsp olive oil
4 garlic cloves
2 lemons (juiced and zested)
1 tbsp dried oregano
1 tbsp dried thyme
1 tsp salt
1/2 tsp black pepper
1/4 cup unsalted butter (melted)
1/4 cup fresh parsley (minced)
Instructions
Trim excess skin from chicken thighs
Season skin-side up with salt and pepper
In a bowl, combine 2 cups water, 2 tbsp olive oil, garlic, lemon juice, oregano, thyme, and salt/pepper
Place cubed potatoes in Crockpot
Lay seasoned chicken on top
Pour liquid mixture over everything
Dot with 2 tbsp olive oil and melted butter
Cover and cook on low for 6-7 hours
Garnish with fresh parsley
Notes
Use boneless thighs if preferred (reduce cook time by 1 hour)
Substitute 2 sweet potatoes or butternut squash
For halal meat replacement: use pre-seared tofu or mushrooms
Storage: Refrigerate for 3-4 days or freeze for up to 3 months
- Prep Time: 15
- Cook Time: 390
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mediterranean/Greek-inspired
Nutrition
- Serving Size: 1 chicken thigh with potato portion
- Calories: 450
- Sugar: 2g
- Sodium: 3500mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 180mg