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.
Nutrition Facts
Slow Cooker Greek Chicken with Lemon Potatoes
Calories
208 Per ServingProtein
21g Per ServingFiber
4g Per ServingCost Per Serving
$2.27Nutrition Facts
Calories | 208 | |
---|---|---|
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 | |
Cholesterol | 56 mg | |
Sodium | 81 mg | |
Total Carbohydrate | 26 g | |
Dietary Fiber | 4 g | |
Sugars | 4 g | |
Added Sugars | 0 g | |
Protein | 21 g |
Ingredients
-
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 use OR -
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 parsley OR -
1 tablespoon dried parsley
Directions
-
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.