This Greek slow cooker lemon chicken with potatoes is one of those dinners that feels like a warm hug after a long day. The kind of meal that’s cozy, comforting, and absolutely packed with flavor—but with almost no fuss. I’ve made it on hectic weekdays, slow weekends, and even for casual dinner guests, and it always disappears fast. The chicken turns out melt-in-your-mouth tender, and the potatoes soak up all that herby lemony broth like little sponges. It’s hearty, bright, and just plain satisfying.
Why I Keep Coming Back to This Dish
What I really love about this recipe is how honest it is. There’s no fancy prep, no complicated ingredients—just good, solid home-cooking. The kind that makes your kitchen smell amazing as it slowly bubbles away.
The chicken thighs practically fall off the bone after hours in the slow cooker, and the potatoes? Buttery soft and full of flavor. I’ve even caught myself sneaking a bite straight from the pot before dinner is served. The broth that forms is like a lemony pan sauce, perfect for spooning over everything.
I started making this on days when I had no energy left after work and just wanted something nourishing and easy. You throw it all in the slow cooker and let it do its thing. I’ll often prep it in the morning and come home to a complete meal, ready to go. That’s a big win in my book.
What You’ll Need
Here’s what I always keep on hand for this one:
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Yellow potatoes – I love how creamy and tender they get.
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Yellow onion – Adds sweetness and depth to the broth.
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Garlic – I don’t hold back here.
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Dried oregano, basil, and rosemary – These classic herbs are what give the dish its Greek personality.
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Salt and black pepper
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Bone-in, skin-on chicken thighs – They’re rich, juicy, and add flavor to the broth.
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Olive oil – For browning the chicken.
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Chicken broth – Forms the base of that luscious pan sauce.
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Fresh lemon juice and zest – Brightens up the whole dish.
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Fresh parsley – For a fresh pop at the end.
How I Make It in My Kitchen
This is slow cooking at its best—minimal steps, maximum comfort.
1. Build the base
I layer sliced potatoes and onions in the bottom of the slow cooker, pour in the chicken broth, and scatter on half the herbs and garlic. This becomes the flavorful bed everything cooks on.
2. Brown the chicken
This step makes a big difference. I dry the skin with a paper towel, season it with salt and pepper, then sear the chicken in a hot pan until golden. That crispy skin not only tastes great but also adds depth to the final dish.
3. Assemble everything
I place the browned chicken on top of the potato layer. Then I pour the lemon juice over the thighs and add the rest of the herbs, garlic, and lemon zest. Cover and cook on low for about 6–7 hours.
4. Finish and serve
Just before serving, I sprinkle fresh parsley and a bit more lemon zest over the top. Sometimes I’ll even spoon a little of that garlicky broth onto each plate—it’s too good to waste.
Can I Use Chicken Breasts Instead of Thighs?
I’ve tried both, and I’ll be honest—chicken thighs just hold up better here. They stay juicy, they infuse the broth with flavor, and they don’t get weird in texture after a long cook.
That said, if you only have boneless, skinless chicken breasts, here’s what I’d do:
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Skip browning them—they’ll cook too fast otherwise.
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Add a drizzle of olive oil to replace the missing fat from the skin.
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Cook on low for no more than 5 hours (check for 165°F inside).
They’ll still be tasty, just a bit leaner.
Can I Cook It on High Instead?
You can, but I don’t usually recommend it. The whole point of this dish is that slow, gentle cook that breaks everything down just right. High heat tends to dry out the chicken, even with the skin on. I stick with low and let it do its thing.
Crockpot Lemon Chicken and Potatoes
If you're after a comforting dinner with minimal effort, this Greek-style slow cooker chicken hits the mark.
Ingredients
- 3 lbs bone-in, skin-on chicken thighs (trim off any excess skin)
- 2 lbs yellow potatoes, chopped into 2-inch chunks
- ½ medium yellow onion, roughly chopped
- 5 cloves garlic, minced
- ½ cup chicken broth
- 1 ½ tablespoons olive oil
- 3 ½ tablespoons fresh lemon juice
- 2 teaspoons lemon zest (divided)
- 2 ½ teaspoons dried oregano
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried basil
- Salt and freshly cracked black pepper, to taste
- 3 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Start by layering the bottom of your slow cooker with the chopped potatoes and onions. Pour the chicken broth over the top, then season with half of the minced garlic, oregano, basil, and rosemary. Add a good pinch of salt and a few cracks of pepper.
- Heat olive oil in a heavy skillet over medium-high heat. While it heats, pat the chicken thighs dry with a paper towel—this helps them sear better. Season each thigh with salt and pepper. Working in two batches, place them skin-side down in the hot pan and sear until golden brown, about 4 minutes. Transfer the browned chicken pieces on top of the potatoes in the slow cooker.
- Drizzle the lemon juice evenly over the chicken, then sprinkle the remaining garlic, oregano, basil, and rosemary right on top. Add 1 teaspoon of lemon zest, saving the rest for garnish later.
- Cover the slow cooker and cook on low for 5½ to 7 hours, or until the chicken is tender and fully cooked through. Just before serving, sprinkle the remaining lemon zest and chopped parsley over the top for a pop of freshness.
- Spoon some of those flavorful pan juices over each serving, and if you're feeling fancy, you can throw in some steamed asparagus during the last 20–30 minutes of cooking for a green boost.
Notes
- Avoid tossing lemon slices into the slow cooker—they may look pretty, but the bitter pith can overpower the dish. Stick to lemon juice and zest for a clean, bright flavor.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 805Total Fat: 42gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 349mgSodium: 703mgCarbohydrates: 43gFiber: 5gSugar: 3gProtein: 69g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
My Tips for Better Results
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Don’t cook the lemon slices with the dish. I’ve tried it, and the pith makes everything taste bitter. Just add them as garnish if you like the look.
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Always brown the chicken skin. It adds flavor you won’t get otherwise, and makes the final dish taste more like something from a stovetop braise.
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Reserve some lemon zest for the end. That last sprinkle right before serving makes the flavor pop.
Let me know if you make this! It’s one of those “set it and forget it” meals that always delivers, whether you’re feeding your family or just want leftovers for a few days. I’d love to hear how it turned out for you.
Try other Crockpot recipes:
