Slow Cooker Chicken and Potatoes

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Slow Cooker Chicken and Potatoes

This Slow Cooker Chicken and Potatoes recipe is packed with flavor thanks to the Greek chicken marinade. Easy and quick to prepare and mostly hands off – the perfect family meal!

Prep Time10

Cook Time2 30

Total Time2 40

Course: Main

Cuisine: Greek

Keyword: Slow cooker chicken and potatoes

Servings:

Calories: 428kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

For the marinade

2 tbsp olive oil
1 tbsp sherry vinegar
1 tbsp lemon juice
1 lemon , zest only
3 cloves garlic , minced
1 tbsp dried oregano or Italian seasoning
1 tsp sweet paprika
1 tsp garlic granules
1 tsp ground cumin
1 tsp salt
½ tsp pepper
¼ tsp red pepper flakes

For the chicken and potatoes

1 tbsp olive oil , or as needed
4 chicken leg quarters or 8 chicken thighs
¼ cup (60ml) white wine sub with chicken broth
8 large potatoes , cut into wedges
½ cup chicken broth or stock
2 bay leaves
½ lemon , use the spent lemon from the marinade

To serve

chopped parsley
salt and pepper , to taste
lemon wedges

Instructions

Combine all the ingredients for the marinade in a large pyrex dish. Add the chicken and turn it so all sides are covered in the marinade. If you have time, cover the dish and chill for 2 hours. If not, you can cook the chicken straight away.
2 tbsp olive oil, 1 tbsp sherry vinegar, 1 tbsp lemon juice, 1 lemon, 3 cloves garlic, 1 tbsp dried oregano , 1 tsp sweet paprika, 1 tsp garlic granules, 1 tsp ground cumin, 1 tsp salt, ½ tsp pepper, ¼ tsp red pepper flakes, 4 chicken leg quarters or 8 chicken thighs
Heat olive oil in the slow cooker if it has a searing function or in a skillet if it doesn't. Sear the chicken over high heat until golden, about 3 minutes per side. Use tongs to transfer onto a plate.
1 tbsp olive oil
Deglaze the skillet or crockpot with the white wine, using a wooden spoon to scrape any browned bits loose.
¼ cup (60ml) white wine
Cut the potatoes into chunky wedges and add to the remaining marinade, tossing to coat. Add the potatoes and marinade to the slow cooker.
8 large potatoes
Place the browned chicken on top of the potatoes, add half a lemon and bay leaves. Pour the chicken broth in the slow cooker, cover and cook on the HIGH setting for 2 -2 1/2 hours or until the potatoes and chicken are cooked.
2 bay leaves, ½ lemon, ½ cup chicken broth
Discard the bay leaves and lemon. Transfer the potatoes and chicken onto a platter and spoon some of the cooking juices over it. Sprinkle with chopped parsley and serve with lemon wedges, plus a Greek salad and horiatiko bread.
chopped parsley, lemon wedges, salt and pepper

Video

Notes

Your chicken might need to cook for longer if you own an older model of slow cooker with a ceramic insert. That's because the slow cooker will take a while to heat up whereas if you are using a multicooker it will already be hot from searing the chicken pieces.
The best way to check if the chicken is cooked through is to use a meat thermometer to check the internal temperature is at least 165°F (75°C). Slow cooker chicken is tender and succulent and can cook quickly on the high setting so check after 2 hours, adding extra cooking time if needed.
Stick the chicken under the broiler (grill) or in an air fryer for a few minutes to crisp up if you like.
Want to add extra veggies? You totally can! Peeled carrots and other root vegetables such as parsnips can be added at the same time as the potatoes.
Leftovers will keep for 2-3 days in the fridge stored in an airtight container. Reheat in an air fryer or the oven before serving.

Nutrition