Go Back
Slow Cooker Lemon Garlic Herb Chicken Thighs with Roasted Potatoes
Print Recipe Pin Recipe
Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Slow Cooker
  • Baking Sheet
  • Mixing Bowl

Ingredients
  

  • 4 bone-in chicken thighs
  • 1.5 pounds small potatoes, quartered
  • 3 garlic cloves, minced
  • 1 lemon, juiced and zested
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano
  • 1/2 cup low-sodium chicken broth
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions
 

  • Preheat the oven to 400°F. In a bowl, toss the quartered potatoes with 1 tablespoon olive oil, half the minced garlic, half the thyme, rosemary, and oregano, plus salt and pepper. Spread them on a baking sheet and roast for 25 to 30 minutes until golden and crisp.
  • While the potatoes roast, season the chicken thighs with the remaining garlic, thyme, rosemary, oregano, lemon zest, salt, and pepper.
  • Place the seasoned chicken in the slow cooker. Pour in the chicken broth and lemon juice.
  • Cover and cook on low for 6 hours or on high for 3 to 4 hours until the chicken is tender and cooked through.
  • Serve the chicken thighs alongside the roasted potatoes. Sprinkle everything with chopped fresh parsley before eating.

Notes

For extra crisp potatoes, roast them on a preheated baking sheet or use the convection setting if your oven has one. Adding the lemon juice to the slow cooker at the start keeps the chicken bright without making the skin soggy. Leftovers reheat well in a 350°F oven for a few minutes to restore some crispness to the potatoes.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Baking Sheet, Mixing Bowl