This dish has all the flavor of a Mediterranean meal with none of the fuss. Throw a few pantry-friendly ingredients in your slow cooker in the morning and you'll have a delicious dinner waiting for you at the end of the day.
Slow Cooker Greek Chicken with Lemon Potatoes
Calories208 Per Serving
Protein21g Per Serving
Fiber4g Per Serving
Cost Per Serving$2.27
|Total Fat||2.5 g|
|Saturated Fat||0.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||0.5 g|
|Monounsaturated Fat||0.5 g|
|Total Carbohydrate||26 g|
|Dietary Fiber||4 g|
|Added Sugars||0 g|
1 pound baking potatoes (russet preferred), peeled and chopped into 2-inch pieces
1 medium onion, sliced
1 cup fat-free, low-sodium chicken broth
1 tablespoon dried oregano and 1 tablespoon dried oregano, divided useOR
1 tablespoon dried Italian seasoning and 1 tablespoon dried Italian seasoning, divided use
1 3-pound chicken, skin, all visible fat, and giblets discarded
Juice from 2 medium lemons
1/2 teaspoon garlic powder
2 tablespoons coarsely chopped parsleyOR
1 tablespoon dried parsley
In a 5- to 7-quart slow cooker, stir together the potatoes, onion, broth, and 1 tablespoon oregano.
Put the chicken (breast side down) on top of the potato mixture. Pour the lemon juice over the chicken. Sprinkle the garlic powder and remaining 1 tablespoon oregano over the chicken.
Cook, covered, on low for 9 to 10 hours or on high for 4 hours, or until the potatoes are fork-tender and the chicken is no longer pink in the center. Garnish with the parsley.