Crock Pot Greek Chicken and Potatoes

Babzy's Note:

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!

• Total Time: 10 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 10 hrs

Ingredients:

Servings: 2

• 4 medium potatoes , peeled and quartered
• 2 chicken breasts (I used bone-in, skin on but I'm sure you could use 3-4 boneless, skinless)
• ¼ cup lemon juice
• 3 garlic cloves , minced
• ½ cup chicken stock
• 1 teaspoon dried oregano
• ½ teaspoon salt (or to taste)
• ¼ teaspoon pepper (or to taste)
• ½ teaspoon onion powder
• carrot (optional)

Directions:

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

Reviews

[iris5555]

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.

[icklecarriekins]

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.

- 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!
- 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)
- 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.
- 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.
- 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.

[The Left Handed Chef]

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! :)