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  1. In the bottom of a large slow cooker, add onion slices, chopped potatoes, chicken broth, and 1 teaspoon oregano. Stir to combine.
  2. Using a knife or your fingers, remove chicken skin and fat from chicken and throw away. Place chicken on top of potatoes (breast-side down, if possible) and sprinkle oregano and garlic powder on top. Pour lemon juice into slow cooker or squeeze lemons and add to crockpot.
  3. Cook until potatoes are fork-tender and chicken is cooked, about 9 to 10 hours on low or 4 hours on high. Garnish with parsley and serve.

Additional Tips

Cook Once, Eat Twice: Use the leftover chicken from this recipe for the Chicken and Green Bean Salad for dinner the next day.

Cooking Tips: Using a high setting on your crockpot reduces cooking time. However, if you know you’ll be away from home for 10 to 12 hours, setting up the chicken in a crockpot on low in the morning is a great option.

Keep it Healthy: Skin-free chicken is always an excellent choice for a meal since it contains less fat and more protein than beef.

Grocery Tips: Russet potatoes are usually the cheapest.

Leftover ingredients?
Search for the ingredient below and use the remaining amount in those recipes!

Nutritional Info

Nutritional Analysis
Per serving
Calories Per Serving
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
56 mg
81 mg
26 g
4 g
4 g
Added Sugars
0 g
21 g
Price Per Serving


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