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    You are in: Home / Recipes / Crock Pot Greek Chicken and Potatoes Recipe
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    Crock Pot Greek Chicken and Potatoes

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    Total Time:

    Prep Time:

    Cook Time:

    10 hrs 10 mins

    10 mins

    10 hrs

    Babzy's Note:

    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!

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    Units: US | Metric


    1. 1
      Place potatoes in the bottom of crock pot (top potatoes with carrots, if using).
    2. 2
      Top with Chicken breasts.
    3. 3
      Combine the remaining ingredients and pour over the chicken and potatoes.
    4. 4
      Cook on the low setting for 10-12 hours.

    Ratings & Reviews:

    • on March 19, 2008


      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.

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    • on April 03, 2011

      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.

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    • on July 27, 2008


      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! :)

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    Read All Reviews (15)


    Nutritional Facts for Crock Pot Greek Chicken and Potatoes

    Serving Size: 1 (334 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 616.5
    Calories from Fat 131
    Total Fat 14.6 g
    Saturated Fat 4.1 g
    Cholesterol 94.6 mg
    Sodium 785.7 mg
    Total Carbohydrate 81.1 g
    Dietary Fiber 9.9 g
    Sugars 5.1 g
    Protein 40.8 g

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