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Crockpot Greek Lemon Chicken with Potatoes and Green Beans
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts
  • 1 pound red potatoes, quartered
  • 12 ounces fresh green beans, trimmed
  • 2 lemons, juiced and zested
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker. Arrange the quartered potatoes and trimmed green beans around and on top of the chicken.
  • In a small bowl, whisk together the lemon juice, lemon zest, minced garlic, olive oil, dried oregano, salt, black pepper, and chicken broth.
  • Pour the lemon mixture evenly over the chicken, potatoes, and green beans.
  • Cover and cook on low for 6 to 7 hours, until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
  • Sprinkle the chopped parsley over the finished dish before serving.

Notes

Add the green beans in the last two hours of cooking if you prefer them firmer. Leftovers reheat well in the microwave with a splash of broth to loosen the sauce. You can swap the chicken breasts for thighs if you want slightly richer flavor, but keep the cooking time the same.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Mixing Bowl