Slow Cooker Greek Lemon Chicken and Potatoes is a simple and delicious meal that fills your kitchen with bright, fresh flavors. The chicken turns out tender and juicy, soaking up the tangy lemon juice and fragrant herbs, while the potatoes become soft and absorb all those tasty juices. It’s a perfect one-pot dish that’s both comforting and full of character.
I love making this recipe on busy days because you just throw everything into the slow cooker and let it work its magic. The lemon and oregano give it a nice brightness that makes it feel light but still hearty. Plus, the slow cooking makes the chicken so tender it practically falls apart. It’s a dish that feels special without needing much effort, which is always a win in my book.
When I serve this, I like to pair it with a simple green salad or some crusty bread to soak up all those lemony juices. It’s the kind of meal that brings people together around the table and makes everyone smile. I’ve found it’s always a crowd-pleaser, especially since it’s full of familiar, tasty flavors that feel like a warm hug on a plate.
Key Ingredients & Substitutions for Slow Cooker Greek Lemon Chicken and Potatoes
Chicken thighs: Bone-in, skin-on thighs add great flavor and stay juicy. If you prefer, use boneless skinless, but cooking time may vary.
Baby potatoes: These cook evenly and absorb flavors well. You can swap for Yukon Gold or red potatoes. Just cut into similar size chunks.
Lemon: Fresh lemons are a must for bright citrus flavor. If fresh aren’t available, bottled lemon juice can work but use less for balance.
Herbs: Dried oregano, thyme, rosemary, basil, and parsley create the classic Greek profile. Fresh herbs work well too—add fresh parsley at the end for garnish.
Chicken broth: Adds moisture and depth. Water is fine if you don’t have broth, but broth gives a richer taste.
How Do You Get the Most Flavor From the Marinade?
The marinade is key to juicy, flavorful chicken. Here’s how to use it well:
- Mix oil, lemon juice, garlic, and herbs thoroughly to release aromas.
- Coat the chicken evenly and let it marinate at least 30 minutes; 2 hours is better if you have time.
- Marinate in the fridge to keep the chicken safe and fresh.
- Don’t throw away leftover marinade—it goes over chicken and potatoes in the slow cooker to boost flavor.
Taking time with the marinade means the chicken soaks up herbs and lemon, making each bite deliciously tender and bright.
Equipment You’ll Need
- Slow cooker – cooks everything evenly and lets flavors blend while you relax or do other things.
- Large mixing bowl – perfect for mixing and marinating the chicken and herbs without making a mess.
- Sharp knife – helps you quarter the baby potatoes and slice lemons easily and safely.
- Tongs – handy for turning and placing chicken thighs without touching raw meat directly.
Flavor Variations & Add-Ins
- Swap chicken thighs for chicken drumsticks or breasts; thighs stay juicier, but breasts cook faster.
- Add green beans or asparagus in the last hour of cooking for extra veggies and color.
- Mix in a pinch of smoked paprika or cumin for a subtle smoky twist to the classic Greek taste.
- Top with crumbled feta cheese and kalamata olives right before serving to boost the Mediterranean vibe.
Slow Cooker Greek Lemon Chicken and Potatoes
Ingredients You’ll Need:
For the Chicken and Marinade:
- 4 bone-in, skin-on chicken thighs
- 3 cloves garlic, minced
- 3 lemons (2 sliced, 1 juiced)
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary or 2 sprigs fresh rosemary
- 1 teaspoon dried basil
- Salt and black pepper to taste
For the Potatoes and Cooking:
- 1.5 pounds baby potatoes, quartered
- ½ cup chicken broth or water
- 1 teaspoon dried parsley or fresh parsley for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, including marinating time (at least 30 minutes, ideally 2 hours in the fridge). Cooking in the slow cooker takes between 3-4 hours on high or 6-7 hours on low. It’s a simple, hands-off meal perfect for busy days!
Step-by-Step Instructions:
1. Make the Marinade:
In a large bowl, mix olive oil, minced garlic, lemon juice from one lemon, oregano, thyme, rosemary, basil, salt, and black pepper. Stir well to combine all the flavors.
2. Marinate the Chicken:
Add the chicken thighs to the bowl and coat them evenly with the marinade. Cover and let them marinate for at least 30 minutes or for best results, refrigerate for 2 hours.
3. Prepare the Slow Cooker:
Place the quartered baby potatoes at the bottom of the slow cooker. Sprinkle them lightly with salt and pepper for seasoning.
4. Assemble the Dish:
Arrange the marinated chicken thighs on top of the potatoes. Pour any leftover marinade from the bowl over the chicken and potatoes. Pour in the chicken broth or water to keep everything moist.
5. Add Lemons and Cook:
Place the lemon slices evenly over the chicken and potatoes. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the potatoes are tender.
6. Garnish and Serve:
Once cooked, sprinkle fresh parsley over the dish and add extra lemon slices if you like. Serve hot and enjoy your flavorful slow cooker Greek lemon chicken with potatoes!
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, you can use frozen chicken thighs, but be sure to thaw them completely in the refrigerator overnight before marinating and cooking for best results.
Can I Substitute Other Vegetables for Potatoes?
Absolutely! You can add vegetables like carrots, green beans, or zucchini. Add slower-cooking veggies like carrots at the start and quicker-cooking ones like green beans in the last hour.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove until heated through.
Can I Prepare This Recipe Ahead of Time?
Yes! Marinate the chicken up to 24 hours in advance for extra flavor, then assemble and cook the dish when ready. Just keep the marinated chicken refrigerated.