Crock Pot Greek Chicken and Potatoes

"This turned out great and is one of the best crock pot meals I've ever had. When I was throwing it all together in the slow cooker I decided to add in a couple handfuls of baby carrots... delicious!"
 
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photo by The Left Handed Chef photo by The Left Handed Chef
photo by The Left Handed Chef
photo by GaylaJ photo by GaylaJ
Ready In:
10hrs 10mins
Ingredients:
10
Serves:
2-4
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ingredients

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directions

  • Place potatoes in the bottom of crock pot (top potatoes with carrots, if using).
  • Top with Chicken breasts.
  • Combine the remaining ingredients and pour over the chicken and potatoes.
  • Cook on the low setting for 10-12 hours.

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Reviews

  1. This has become a recipe that I have on steady rotation now because it's so easy to make and really delicious! I have a few suggestions though to make it even better.<br/><br/>- I *definitely* recommend cooking it on HIGH for 3-5 hours instead of LOW for 8 - 10 if you can. When I cooked it low and slow the chicken ended up being pretty dry, though the flavor was still good. However, when I cooked it on HIGH, the meat was tender and juicy!<br/>- Definitely add the carrots. Also, adding some quartered red onion not only adds the flavor, but I think the purple makes it look a lot prettier and more appetizing! ;o) <br/>- Like another reviewer, I found the lemon to be overpowering on the first go around so next time I cut it back to 1/8 cup and to compensate for less lemon juice I added more chicken stock. These days I actually end up doubling the amount of chicken stock in the recipe so that it actually covers the potatoes and carrots because I like the extra juice and I feel like the chicken gets a lot more flavor.<br/>- Once I've poured the juice with the garlic and oregano over the chicken and potatoes, I drizzle a little olive oil on top of the chicken and crack some fresh black pepper onto the skin.<br/>- Then to really kick things up a notch, when everything is done I take the chicken out, put it on a foil lined cookie sheet, and pop it under the broiler for a couple minutes to crisp the skin up. My mom actually likes to put some oil in a pan and fry the chicken on both sides for a couple minutes, but I've never tried that myself.
     
  2. This smelled so good when it was cooking, but the taste was just ok for me. I added some extra garlic; I think I should have added additional oregano as well as the seasoning was very subtle. Greek seasoning might be something to add for extra flavor. I think 8 hours in my crockpot would have been enough as the chicken became quite dry after 10 hours.
     
  3. Like the chef below, I used three chicken breasts on top of my potatoes (6 red salad sized) and carrots (the tiny ones prepeeled). I decided to throw this together around midnight so I could cook it while away at work. Instead of squeezing lemons at this late hour I used Real Lemon concentrate so I had a robust lemon flavor. I also used 1/2 a small onion chopped instead of onion powder which I couldn't find. I was pleased with the results! Thanks! update - the time I made it and took the picture, I used thyme from my garden and yellow potatoes! :)
     
  4. This was a very easy meal, and it smelled amazing. The chicken just wasn't incredibly flavorful. I followed the recipe exactly (including the optional carrots), and I could not taste the herbs or the lemon. This was a good meal, and it is very easy to throw it together in the evening, refrigerate it, and let it cook all day. I will make it again, although I might add more lemon and some garlic. Thanks for an easy weekday meal!
     
  5. I thought this was too lemony. If I decide to make it again, I will add less lemon juice and more stock. I will also add more herbs and they will be fresh. Good recipe. It just needs some tweaking. Also...leaving the chicken on the top doesn't allow it to get touched by the juice enough, so next time I will place it on the bottom.
     
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Tweaks

  1. I made this recipe using about 1.5 lbs of chicken breast tenderloins (boneless/skinless) and 2 lbs of red skin potatoes. I used 2 cups of chicken stock and 1/3 cup fresh lemon juice. I didn't have any oregano (a fact that escaped me at the grocery store) so I used fresh basil, roughly chopped (about 1/3 cup loosely packed before it was chopped). Other than needing a lot of sea salt, and I am not a big salt eater, it was delicious and very flavorful! I cooked it for about 8 hours on low. Some of the chicken was in the broth mixture and it was moist, but the chicken on top was a little dry. When I make it again I will probably add enough broth to cover everything and scoop it out of the liquid to serve. Oh yeah, I also used fresh onions instead of onion powder.
     
  2. Like the chef below, I used three chicken breasts on top of my potatoes (6 red salad sized) and carrots (the tiny ones prepeeled). I decided to throw this together around midnight so I could cook it while away at work. Instead of squeezing lemons at this late hour I used Real Lemon concentrate so I had a robust lemon flavor. I also used 1/2 a small onion chopped instead of onion powder which I couldn't find. I was pleased with the results! Thanks! update - the time I made it and took the picture, I used thyme from my garden and yellow potatoes! :)
     

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