Slow Cooker Lemon Garlic Chicken with Potatoes and Kale
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 4 medium Yukon gold potatoes, cut into 1-inch cubes
- 4 cups chopped kale, stems removed
- 3 garlic cloves, minced
- Juice and zest of 2 lemons
- 1 cup low-sodium chicken broth
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Instructions
- Place the cubed potatoes in the bottom of the slow cooker in an even layer.
- Lay the chicken thighs on top of the potatoes.
- In a small bowl, mix the minced garlic, lemon zest, lemon juice, chicken broth, oregano, salt, pepper, and olive oil.
- Pour the mixture evenly over the chicken and potatoes.
- Cover and cook on low for 6 hours or until the chicken reaches an internal temperature of 165°F and the potatoes are tender.
- Stir in the chopped kale during the last 30 minutes of cooking so it softens but keeps some texture.
- Taste and adjust salt or lemon if needed before serving.
Notes
Stir the kale in only at the end to prevent it from becoming too soft. Leftovers reheat well in the microwave with a splash of broth to loosen the sauce. If you prefer a stronger lemon flavor, add an extra squeeze of fresh lemon right before serving.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Mediterranean
Equipment: Slow Cooker, Knife, Cutting Board