Slow Cooker Greek Chicken
Recipe by chef Sarah Moulton, published in local paper. I have not made this but think it has potential, as it uses chicken thighs and has a shorter cook cycle. I would likely keep the potatoes in larger pieces, they seem too thinly sliced, but time will tell.
- Ready In:
- 5hrs 5mins
- 1 1⁄2 lbs yukon gold potatoes, sliced 1/4 inch thick
- 3 tablespoons olive oil, divided
- kosher salt
- 3 lbs bone-in skin-on chicken thighs
- ground black pepper
- 2 tablespoons all-purpose flour
- 1 cup thinly sliced yellow onion
- 1 tablespoon minced garlic
- 1⁄4 cup dry white wine
- 1 cup chopped pepperoncini pepper
- 1 cup pitted kalamata olive
- 1 lemon, cut into 8 wedges
- 2 tablespoons chopped fresh rosemary
- 1⁄2 cup low sodium chicken broth
- In a large slow cooker (6 qt), toss the potatoes with 1 tbl. of the oil and 1/2 teaspoons salt. Season the chicken on all sides with salt and pepper.
- Heat the remaining 2 tbl. oil in a large skillet over medium-high heat. Flour half the chicken, shaking off excess, and add to skillet skin-side down. Cook until nicely browned on both sides, 8 to 10 minutes. Transfer to slow cooker, placing skin side up on top of the potatoes. Repeat with remaining chicken.
- Pour off all but 2 tbl. of fat in the skillet, then return it to medium heat. Add the onion and cook, stirring occasionally, until golden, about 8 minutes. Add the garlic, and cook, stirring, for one minutes. Transfer the mixture to the slow cooker.
- Return the skillet to high heat and add the wine, stirring and scraping to deglaze. Simmer until the wine is reduced by half, then add to the slow cooker.
- Add the remaining ingredients, tucking them among the chicken thighs. Cover and cook on LOW for 4 1/2 hours or high for 2 1/2 hours.