Crockpot Greek Chicken with Lemon Potatoes
- In the bottom of a large slow cooker, add onion slices, chopped potatoes, chicken broth, and 1 teaspoon oregano. Stir to combine.
- 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.
- 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.
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.
Search for the ingredient below and use the remaining amount in those recipes!
- 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
- 21 g
Recipe copyright © 2014 American Heart Association. This recipe is brought to you by the American Heart Association's Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.
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