Prep 10 mins
Cook 10 hrs
This turned out great and is one of the best crock pot meals I've ever had. When I was throwing it all together in the slow cooker I decided to add in a couple handfuls of baby carrots... delicious!
- 4 medium potatoes, peeled and quartered
- 2 chicken breasts (I used bone-in, skin on but I'm sure you could use 3-4 boneless, skinless)
- 1⁄4 cup lemon juice
- 3 garlic cloves, minced
- 1⁄2 cup chicken stock
- 1 teaspoon dried oregano
- 1⁄2 teaspoon salt (or to taste)
- 1⁄4 teaspoon pepper (or to taste)
- 1⁄2 teaspoon onion powder
- carrot (optional)
- Place potatoes in the bottom of crock pot (top potatoes with carrots, if using).
- Top with Chicken breasts.
- Combine the remaining ingredients and pour over the chicken and potatoes.
- Cook on the low setting for 10-12 hours.
This has become a recipe that I have on steady rotation now because it's so easy to make and really delicious! I have a few suggestions though to make it even better.
- I *definitely* recommend cooking it on HIGH for 3-5 hours instead of LOW for 8 - 10 if you can. When I cooked it low and slow the chicken ended up being pretty dry, though the flavor was still good. However, when I cooked it on HIGH, the meat was tender and juicy!
- Definitely add the carrots. Also, adding some quartered red onion not only adds the flavor, but I think the purple makes it look a lot prettier and more appetizing! ;o)
- Like another reviewer, I found the lemon to be overpowering on the first go around so next time I cut it back to 1/8 cup and to compensate for less lemon juice I added more chicken stock. These days I actually end up doubling the amount of chicken stock in the recipe so that it actually covers the potatoes and carrots because I like the extra juice and I feel like the chicken gets a lot more flavor.
- Once I've poured the juice with the garlic and oregano over the chicken and potatoes, I drizzle a little olive oil on top of the chicken and crack some fresh black pepper onto the skin.
- Then to really kick things up a notch, when everything is done I take the chicken out, put it on a foil lined cookie sheet, and pop it under the broiler for a couple minutes to crisp the skin up. My mom actually likes to put some oil in a pan and fry the chicken on both sides for a couple minutes, but I've never tried that myself.
This smelled so good when it was cooking, but the taste was just ok for me. I added some extra garlic; I think I should have added additional oregano as well as the seasoning was very subtle. Greek seasoning might be something to add for extra flavor. I think 8 hours in my crockpot would have been enough as the chicken became quite dry after 10 hours.
Like the chef below, I used three chicken breasts on top of my potatoes (6 red salad sized) and carrots (the tiny ones prepeeled). I decided to throw this together around midnight so I could cook it while away at work. Instead of squeezing lemons at this late hour I used Real Lemon concentrate so I had a robust lemon flavor. I also used 1/2 a small onion chopped instead of onion powder which I couldn't find. I was pleased with the results! Thanks! update - the time I made it and took the picture, I used thyme from my garden and yellow potatoes! :)