Best 9 Crock Pot Greek Chicken And Potatoes Recipes

SLOW COOKER GREEK CHICKEN

Steps:

• Lightly coat a 5-quart or larger slow cooker with nonstick spray. Heat the oil in a large skillet over medium high. Sprinkle the chicken with salt and pepper, then place it in the hot pan, seasoned side down. Let brown on the first side for 1 to 2 minutes until golden, then flip and brown on the other side for 1 additional minute. If your skillet isn't large enough to fit all of the chicken pieces, work in batches so that the chicken does not overlap. Transfer the chicken to the slow cooker.
• Arrange the peppers, olives, and onions around the chicken (do not place on top).
• In a small bowl or measuring cup, whisk together the red wine vinegar, garlic, honey, oregano, and thyme. Pour over the chicken and vegetables. Cover and cook for 1 1/2 to 2 hours on high or 3 to 4 hours on low, until the chicken is cooked through and the center reaches 165 degrees F. Serve warm, sprinkled with feta and fresh herbs.

GREEK SLOW COOKER LEMON CHICKEN AND POTATOES

Steps:

• 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.
• 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.
• Slowly and evenly pour lemon juice over chicken thighs, then sprinkle in remaining half the garlic, oregano, rosemary and basil over chicken. Sprinkle 1 tsp lemon zest over chicken (reserve remaining 1 tsp in a container in refrigerator until ready to serve).
• Cover and cook on low heat 5 1/2 - 7 hours. Serve warm spooning some of the slow cooker juices over each serving, sprinkle with fresh parsley and remaining 1 tsp lemon zest.

GREEK LEMON CHICKEN AND POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
• Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
• Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
• Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm.
• Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken.
• Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.

CROCK POT CHICKEN - GREEK STYLE

Steps:

• Night before dinner, place potatoes in large Ziploc bag with olive oil and toss well. (You can skip this if you really need to and put oil on top after the seasonings.).
• Rinse chicken in cold water and shake off excess water but don't dry. Place in bowl with garlic (yes, the ingredients were right, bulb, not clove) and oregano and toss.
• Put potatoes on bottom of cooker. Add chicken, followed by the onions. Add water and lemon juice. Sprinkle with seasonings.
• Cook on high 5-6 hours or low 8-9 hours.

CROCK POT GREEK CHICKEN AND POTATOES

Steps:

• 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.

SIMPLE CROCK POT CHICKEN AND POTATOES

Steps:

• Season both sides of the chicken to taste.
• Put sliced potatoes in the bottom of the crock pot. Put the chicken on top and cover.
• Cook on high for 4-5 hours or low for 7-8 hours.

CROCK POT GREEK LEMON CHICKEN

Steps:

• Spray crock pot with non-stick.
• Combine lemon rind, 1/2 cup broth (or 1/2 cup water and 2 teaspoons chicken bouillon powder), garlic and lemon juice. Pour into pot.
• Sprinkle both sides of each frozen breast with seasonings, add to pot.
• Cover and cook on low 6 - 8 hours.
• Remove chicken to plate and keep warm.
• Pour liquid from pot into small sauce pan. Combine corn starch with remaining 1/2 cup broth (or remaining 2 teaspoons chicken bouillon powder and 1/2 cup water); add to sauce pan.
• Heat, stirring constantly, until mixture comes to boil and sauce thickens.
• Serve chicken with rice cooked in chicken broth instead of water and top with the sauce.
• * You can cook as few as 2 breasts with the same quantity of other ingredients.

CROCK POT CHICKEN WITH POTATOES

Steps:

• Chop potatoes, place in bottom of crock pot.
• Slice one small onion, put on top of potatoes.
• Add raw, skinless chopped chicken pieces.
• Mix can of cream of chicken soup with ½ can of water.
• Pour over potatoes, onions and chicken.
• Cook for 8 hours or until done.

GREEK LEMON CHICKEN AND POTATO BAKE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a large baking sheet with sides.
• Place chicken quarters on prepared baking sheet. Stir potatoes, olive oil, juice of 1 lemon, basil, oregano, salt, pepper, and lemon herb seasoning together in a large bowl to coat potatoes. Arrange potatoes around chicken on baking sheet. Pour about 3/4 of oil mixture over chicken, reserving remaining oil; drizzle remaining lemon juice over chicken and potatoes.
• Bake in the preheated oven for about 30 minutes; shake baking sheet to loosen potatoes, then continue baking for 15 minutes. Place green beans in reserved oil mixture; toss to coat. Remove chicken mixture from oven; pour green bean mixture over chicken and potatoes.
• Return pan to the oven; bake until green beans are tender with a bite, chicken is no longer pink at the bone and juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).