Slow Cooker Greek Lemon Chicken and Potatoes is a dish that feels like a warm hug from the Mediterranean. Tender chicken thighs soak up zesty lemon juice, garlic, and oregano, while baby potatoes cook alongside, soaking in all those bright, herby flavors. The slow cooker makes everything melt-in-your-mouth tender without any fuss, which is such a win on busy days.
I love how simple this recipe is to put together, yet it tastes like you’ve been in the kitchen all day. I usually toss everything into the slow cooker in the morning and by dinner time, the whole house smells amazing. The lemon adds a fresh pop that keeps things light but still comforting, and the potatoes get perfectly soft, almost like they cooked in a cozy lemony bath.
Whenever I serve this dish, I like to spoon some of the lemony juices over everything and add a sprinkle of fresh parsley or dill for a pop of color and extra freshness. It’s one of those meals that’s perfect for family dinners or when friends come over — everyone always asks for seconds. Plus, it’s super easy to clean up afterward, which I definitely appreciate!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs add great flavor and keep the meat juicy during slow cooking. If you prefer, boneless thighs work too, but skin helps for a crispy finish later.
Baby Potatoes: These cook evenly and absorb flavors well. You can substitute with fingerlings or quartered red potatoes if needed.
Lemon: Fresh lemon slices brighten the dish with a subtle tang. If fresh isn’t available, use a splash of lemon juice instead.
Herbs: Oregano, thyme, and rosemary give this dish a true Greek vibe. Dried herbs work fine here; just be sure not to overdo the amounts to keep flavors balanced.
Kalamata Olives (optional): They add a salty, briny punch. If olives aren’t your thing, capers or green olives could be good alternatives.
How Do You Get Tender Chicken and Potatoes Without Overcooking?
Slow cooking is great but timing is key for juicy chicken and perfectly soft potatoes. Here’s how:
- Use low heat for 6-7 hours for best tenderness, or high heat for a shorter time—3-4 hours.
- Place potatoes at the bottom of the slow cooker since they take longer to cook.
- Put chicken on top so it cooks evenly without drying out.
- Keep the slow cooker covered to lock in moisture and flavors.
- If you want crispy chicken skin, transfer to a baking sheet and broil for a few minutes at the end.
Following these steps helps your chicken stay juicy while potatoes finish soft but not mushy.
Equipment You’ll Need
- Slow cooker – perfect for hands-off cooking and tender results with minimal effort.
- Mixing bowl – easy to blend the olive oil, garlic, and herbs before rubbing onto the chicken.
- Sharp knife – helps you slice the baby potatoes and lemon thinly and evenly.
- Baking sheet (optional) – useful if you want to broil the chicken skin to get it crispy at the end.
- Tongs – great for arranging chicken and potatoes without breaking them apart.
Flavor Variations & Add-Ins
- Swap chicken thighs for bone-in chicken breasts for a leaner option, but keep an eye on cooking time since breasts cook faster.
- Add sliced red onions or bell peppers for extra sweetness and color.
- Include a sprinkle of feta cheese at the end for a creamy, tangy touch that complements the lemon and herbs.
- Stir in chopped fresh dill instead of parsley for a slightly different herbal note that also pairs well with lemon.
Slow Cooker Greek Lemon Chicken and Potatoes
Ingredients You’ll Need:
For the Chicken and Potatoes:
- 4 bone-in, skin-on chicken thighs
- 1.5 lbs baby potatoes, halved
- 1 lemon, thinly sliced
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup chicken broth
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp dried rosemary, crushed
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1/2 cup Kalamata olives (optional)
- Fresh parsley, chopped (for garnish)
Time Needed
This dish takes about 10 minutes to prepare. Then, cook it in your slow cooker for 6-7 hours on low or 3-4 hours on high until the chicken is cooked and potatoes are soft. If you want crispy skin, add 5 minutes to broil at the end.
Step-by-Step Instructions:
1. Mix the Flavorful Herb Blend
In a small bowl, combine olive oil, minced garlic, dried oregano, thyme, crushed rosemary, smoked paprika, salt, and pepper. Stir well to make a tasty herb mixture.
2. Season the Chicken
Rub this herb mixture evenly all over the chicken thighs. This adds great flavor and helps keep the chicken juicy.
3. Prepare the Slow Cooker
Place the halved baby potatoes at the bottom of the slow cooker. Pour the chicken broth over the potatoes to keep them moist while cooking.
4. Add Chicken and Lemon Slices
Arrange the seasoned chicken thighs evenly on top of the potatoes. Then place lemon slices over and around the chicken and potatoes for a fresh, zesty taste.
5. Add Olives and Cook
If you like, scatter Kalamata olives throughout the slow cooker for a salty, tangy touch. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and potatoes are tender.
6. Optional Crispy Finish
For crispy chicken skin, transfer chicken and potatoes to a baking sheet and broil in the oven for 3-5 minutes. Watch closely to avoid burning.
7. Garnish and Serve
Sprinkle fresh chopped parsley on top before serving. Dish up warm pieces of chicken and potatoes, spooning the delicious juices from the slow cooker over them. Enjoy your easy, flavorful Greek meal!
Can I Use Frozen Chicken Thighs in This Recipe?
Yes, you can! Just make sure to fully thaw the chicken thighs in the refrigerator overnight before cooking. This ensures even cooking and food safety.
Can I Substitute Regular Potatoes for Baby Potatoes?
Absolutely! Just cut regular potatoes into evenly sized chunks to help them cook through evenly in the slow cooker.
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 oven, and consider broiling briefly to refresh the crispy skin.
Can I Make This Dish Ahead of Time?
Yes! Prepare everything in the slow cooker insert the night before, then refrigerate and cook it the next day. Just add extra cooking time if cooking from cold.
