10
Your family's favorite food and drink !
Greek Slow Cooker Lemon Chicken and Potatoes
An easy and hearty slow cooker lemon chicken and potato recipe! So tender and full of bright flavors. Perfect for busy weekdays. For one more veggie add in some fresh asparagus near the last 20 - 30 minutes of cooking.
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
Instructions
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 skin side of half the chicken thighs dry with paper towels, season with salt and pepper then sear in pot, skin side down, until golden brown, about 4 minutes. Transfer chicken to slow cooker over potato layer. Repeat with remaining thighs.
3....................
4....................
Get Full Recipe ==> @ cookingclassy.com
Greek Slow Cooker Lemon Chicken and Potatoes
An easy and hearty slow cooker lemon chicken and potato recipe! So tender and full of bright flavors. Perfect for busy weekdays. For one more veggie add in some fresh asparagus near the last 20 - 30 minutes of cooking.
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
Instructions
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 skin side of half the chicken thighs dry with paper towels, season with salt and pepper then sear in pot, skin side down, until golden brown, about 4 minutes. Transfer chicken to slow cooker over potato layer. Repeat with remaining thighs.
3....................
4....................
Get Full Recipe ==> @ cookingclassy.com
