Greek Slow Cooker Lemon Chicken and Potatoes

Preparation time: 20 minutes

Cook time: 4 hours

Total time: 4 hours 20 minutes

Yield: 5 Servings

Ingredients:

• 2 lbs yellow potatoes, cut into large chunks (about 2-inches)
• 1/2 medium yellow onion, cut into chunks
• 5 cloves garlic, minced
• 2 1/2 tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried rosemary, crushed
• Salt and freshly ground black pepper
• 3 lbs. bone-in, skin-on chicken thighs, trimmed of excess skin
• 1 1/2 Tbsp olive oil
• 1/2 cup chicken broth
• 3 1/2 Tbsp fresh lemon juice
• 2 tsp lemon zest, divided
• 3 Tbsp fresh parsley

Directions:

1. Place potatoes and onions in an even layer in a 6-quart slow cooker. Pour in chicken broth. Sprinkle with half the garlic, half the oregano, half the basil, and half the rosemary then season with salt and pepper.
2. Heat oil in a large heavy-bottomed pot over medium-high heat. Working in two batches, dab the skin side of half the chicken thighs dry with paper towels, season with salt and pepper then sear in the pot, skin side down, until golden brown, about 4 minutes. Transfer the chicken to the slow cooker over the potato layer. Repeat with remaining thighs.
3. Slowly and evenly pour lemon juice over the chicken thighs, then sprinkle in the remaining half the garlic, oregano, rosemary, and basil over the chicken. Sprinkle 1 tsp lemon zest over chicken (reserve the remaining 1 tsp in a container in the refrigerator until ready to serve).
4. Cover and cook on low heat for 4 - 5 1/2 hours. Serve warm spooning some of the slow cooker juices over each serving, sprinkle with fresh parsley and remaining 1 tsp lemon zest.

Notes:

• For one more veggie add in some fresh asparagus near the last 20 - 30 minutes of cooking.

Recipe from cookingclassy.com