Crock Pot Greek Chicken and Potatoes
Transport your taste buds to the sunny Mediterranean with this effortless Crock Pot Greek Chicken and Potatoes recipe. Tender, flavorful chicken thighs and baby potatoes are slow-cooked to perfection in a zesty marinade made from olive oil, fresh lemon juice, garlic, and fragrant herbs like oregano, thyme, and rosemary. As the dish cooks, the ingredients meld beautifully, creating juicy chicken and buttery potatoes infused with bright, herbaceous flavors. Topped with creamy crumbled feta cheese and fresh parsley, this one-pot wonder is as visually stunning as it is delicious. Perfect for busy weeknights or laid-back weekend dinners, this Greek-inspired meal pairs beautifully with a crisp side salad or warm pita bread. With minimal prep and maximum flavor, it’s a hearty, wholesome dish you’ll want to make again and again.
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Ingredients
- 6 pieces Chicken thighs
- 1.5 pounds Baby potatoes
- 3 tablespoons Olive oil
- 2 tablespoons Fresh lemon juice
- 4 cloves Garlic cloves, minced
- 2 teaspoons Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Chicken stock or broth
- 0.25 cup Feta cheese, crumbled
- 2 tablespoons Fresh parsley, chopped
Directions
Step 1
Wash and pat dry the chicken thighs. Trim any excess fat if necessary.
Step 2
Scrub and halve the baby potatoes. If they are particularly large, cut them into quarters.
Step 3
In a small mixing bowl, combine olive oil, lemon juice, garlic, oregano, thyme, rosemary, salt, and black pepper. Whisk well to create a marinade.
Step 4
In the crock pot, layer the baby potatoes evenly at the bottom. Drizzle 1 tablespoon of the marinade over them and toss to coat.
Step 5
Place the chicken thighs over the potatoes in a single layer. Pour the remaining marinade over the chicken, making sure each piece is well coated.
Step 6
Pour the chicken stock or broth gently around the edges of the crock pot to avoid washing the marinade off the chicken.
Step 7
Cover the crock pot with a lid and set it to cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked (internal temperature of 165°F or 74°C).
Step 8
Once done, carefully remove the chicken and potatoes from the crock pot and arrange them on a serving platter.
Step 9
Sprinkle crumbled feta cheese and chopped parsley over the chicken and potatoes for garnish.
Step 10
Serve immediately with a side salad or warm pita bread, if desired. Enjoy!
Nutrition Facts
| Serving size | (1861.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2971.0 |
| Total Fat 154.7g | 0% |
| Saturated Fat 43.8g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 896mg | 0% |
| Sodium 4205.9mg | 0% |
| Total Carbohydrate 131.9g | 0% |
| Dietary Fiber 11.4g | 0% |
| Total Sugars 6.8g | |
| Protein 258.5g | 0% |
| Vitamin D 63IU | 0% |
| Calcium 553.1mg | 0% |
| Iron 16.1mg | 0% |
| Potassium 5255.7mg | 0% |
Source of Calories