Slow Cooker 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 STYLE CHICKEN AND POTATOES

Steps:

• 1. Place potatoes in bottom of slow cooker. Place chicken pieces on top. In a small bowl or measuring cup,mix water,corn starch,olive oil, garlic and spices. Using a brush, brush pieces of chicken with the sauce and pour the rest in the bottom of the crock. Cover and cook on low for 5-6 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.

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.

SLOW COOKER GREEK CHICKEN

Steps:

• In a large slow cooker (6 qt), toss the potatoes with 1 tbl. of the oil and 1/2 teaspoons salt. Season the chicken on all sides with salt and pepper.
• Heat the remaining 2 tbl. oil in a large skillet over medium-high heat. Flour half the chicken, shaking off excess, and add to skillet skin-side down. Cook until nicely browned on both sides, 8 to 10 minutes. Transfer to slow cooker, placing skin side up on top of the potatoes. Repeat with remaining chicken.
• Pour off all but 2 tbl. of fat in the skillet, then return it to medium heat. Add the onion and cook, stirring occasionally, until golden, about 8 minutes. Add the garlic, and cook, stirring, for one minutes. Transfer the mixture to the slow cooker.
• Return the skillet to high heat and add the wine, stirring and scraping to deglaze. Simmer until the wine is reduced by half, then add to the slow cooker.
• Add the remaining ingredients, tucking them among the chicken thighs. Cover and cook on LOW for 4 1/2 hours or high for 2 1/2 hours.

GREEK CHICKEN AND POTATOES

Steps:

• Preheat oven to 375°F
• Arrange chicken, potatoes and garlic in large roasting pan. In a bowl add the 2 T Dijon mustard. With a brush, baste the mustard over the chicken. Season with salt and pepper.
• Pour broth over. Whisk olive oil, lemon juice, oregano and thyme to combine. Pour evenly over chicken and potatoes.
• Bake until chicken is cooked through and golden brown and potatoes are tender, basting occasionally with pan juices, about 1 hour 15 minutes.