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Greek Lemon Chicken with Potatoes and Olives
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife
  • Small Bowl

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs
  • 1.5 pounds baby potatoes, halved
  • 1/2 cup Kalamata olives, pitted and halved
  • 3 garlic cloves, minced
  • 1 lemon, juiced and zested
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 cup chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Place the halved baby potatoes in the bottom of the slow cooker.
  • Add the chicken thighs on top of the potatoes.
  • In a small bowl, mix the minced garlic, lemon juice, lemon zest, olive oil, oregano, salt, and pepper.
  • Pour the lemon mixture over the chicken and potatoes.
  • Add the chicken broth to the slow cooker.
  • Scatter the halved Kalamata olives over the top.
  • Cover and cook on low for 6 to 7 hours until the chicken reaches 165 degrees and the potatoes are tender.
  • Sprinkle with chopped fresh parsley before serving.

Notes

Use chicken thighs instead of breasts for the most tender result in the slow cooker. If you want a thicker sauce, remove the lid for the last 30 minutes of cooking. Leftovers reheat well and the flavors taste even better the next day.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Cutting Board, Knife, Small Bowl