Crock Pot Greek Chicken And Potatoes Food

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.

SLOW COOKER GREEK CHICKEN AND POTATOES

Steps:

• Scrub the potatoes and cut into quarters. Place in the bottom of the crock pot along with the onions. Place the chicken on top. Tuck the zucchini slices around the chicken pieces. Sprinkle with the minced garlic. Stir together the oregano, salt, pepper, and olive oil. Drizzle over everything in the crock pot. Cover the crock pot and cook on low for 3-4 hours or until the chicken is cooked through and the potatoes are tender.

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.

SLOW-COOKED GREEK CHICKEN DINNER

Steps:

• Place potatoes in a 5-qt. slow cooker. Add chicken, onions and garlic; sprinkle with seasonings. Pour 1/2 cup water over top. Drizzle with oil. Cook, covered, on low until chicken and vegetables are tender, 5-6 hours., In a bowl, mix cornstarch and remaining water until smooth. Remove chicken and vegetables from slow cooker; keep warm. Strain cooking juices into a small saucepan; skim fat. Bring juices to a boil. Stir cornstarch mixture; stir into juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with chicken and vegetables.

GREEK CHICKEN AND POTATOES

Steps:

• Preheat oven to 400°F Place chicken, potatoes, and garlic in a 9 X 13 inch glass baking pan.
• Mix well to get everything evenly distributed in the pan.
• Season with salt and pepper.
• Pour the chicken bouillon over all.
• Whisk olive oil, lemon juice and crumbled oregano together.
• Pour evenly over chicken and potatoes.
• Bake approximately 30-35 minutes until chicken is cooked through and potatoes are tender and golden brown, basting occasionally with pan juices.

GREEK HERBED CHICKEN & POTATOES (CROCK POT)

Steps:

• Pile potatoes in bottom of large crock-pot. Next, layer carrots, then green beans. Top with chicken breasts.
• Drizzle with lemon juice & sprinkle with minced garlic, celery salt, & pepper.
• Toss in basil & oregano.
• Pour in chicken broth.
• Cook on low 10-12 hours or high 5 hours.

SLOW COOKER GREEK CHICKEN AND POTATOES

Steps:

• In a bowl whisk together the olive oil, lemon juice, lemon zest, salt, pepper, garlic, oregano and parsley.
• Cut your potatoes into quarters. My potatoes were not small and not large.
• Pour the chicken broth into the slow cooker. Place chicken thighs into the slow cooker. Arrange them in a single layer on the bottom of the slow cooker. Pour half of the lemon juice mixture over the chicken.
• Layer the potatoes on top of the chicken. Pour the other half of the lemon juice mixture over the potatoes.
• Cover and cook on low for 6 hours, or until chicken and potatoes are tender and cooked through. Remove the lid.
• Remove the potatoes from the pot and place in a serving dish. Use tongs to carefully place chicken on the platter. Pour the juices into a container to use later.
• Optional browning step: Use your oven's broiler to brown the chicken skin. Place the chicken on a sheet pan and place under the broiler for a few minutes until the skin crisps up. Watch it closely as it browns fairly fast.
• Serve the chicken and potatoes. Drizzle some of the reserved juices over the potatoes and chicken for extra flavor. Garnish with lemon wedges.

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.

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 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.