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Slow Cooker Chicken and Potatoes

Slow Cooker Chicken and Potatoes
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This Slow Cooker Chicken and Potatoes recipe is packed with flavor thanks to the Greek chicken marinade. Easy and quick to prepare and mostly hands off – the perfect family meal!

Ingredients

Scale

For the marinade

  • 2 tbsp olive oil
  • 1 tbsp sherry vinegar
  • 1 tbsp lemon juice
  • 1 lemon , zest only
  • 3 cloves garlic , minced
  • 1 tbsp dried oregano or Italian seasoning
  • 1 tsp sweet paprika
  • 1 tsp garlic granules
  • 1 tsp ground cumin
  • 1 tsp salt
  • ½ tsp pepper
  • ¼ tsp red pepper flakes

For the chicken and potatoes

  • 1 tbsp olive oil , or as needed
  • 4 chicken leg quarters or 8 chicken thighs
  • ¼ cup (60ml) white wine sub with chicken broth
  • 8 large potatoes , cut into wedges
  • ½ cup chicken broth or stock
  • 2 bay leaves
  • ½ lemon , use the spent lemon from the marinade

To serve

  • chopped parsley
  • salt and pepper , to taste
  • lemon wedges

Instructions

  1. Combine all the ingredients for the marinade in a large pyrex dish. Add the chicken and turn it so all sides are covered in the marinade. If you have time, cover the dish and chill for 2 hours. If not, you can cook the chicken straight away.
    2 tbsp olive oil, 1 tbsp sherry vinegar, 1 tbsp lemon juice, 1 lemon, 3 cloves garlic, 1 tbsp dried oregano , 1 tsp sweet paprika, 1 tsp garlic granules, 1 tsp ground cumin, 1 tsp salt, ½ tsp pepper, ¼ tsp red pepper flakes, 4 chicken leg quarters or 8 chicken thighs
  2. Heat olive oil in the slow cooker if it has a searing function or in a skillet if it doesn’t. Sear the chicken over high heat until golden, about 3 minutes per side. Use tongs to transfer onto a plate.
    1 tbsp olive oil
  3. Deglaze the skillet or crockpot with the white wine, using a wooden spoon to scrape any browned bits loose.
    ¼ cup (60ml) white wine
  4. Cut the potatoes into chunky wedges and add to the remaining marinade, tossing to coat. Add the potatoes and marinade to the slow cooker.
    8 large potatoes
  5. Place the browned chicken on top of the potatoes, add half a lemon and bay leaves. Pour the chicken broth in the slow cooker, cover and cook on the HIGH setting for 2 -2 1/2 hours or until the potatoes and chicken are cooked.
    2 bay leaves, ½ lemon, ½ cup chicken broth
  6. Discard the bay leaves and lemon. Transfer the potatoes and chicken onto a platter and spoon some of the cooking juices over it. Sprinkle with chopped parsley and serve with lemon wedges, plus a Greek salad and horiatiko bread.
    chopped parsley, lemon wedges, salt and pepper

Notes

  • Your chicken might need to cook for longer if you own an older model of slow cooker with a ceramic insert. That’s because the slow cooker will take a while to heat up whereas if you are using a multicooker it will already be hot from searing the chicken pieces.
  • The best way to check if the chicken is cooked through is to use a meat thermometer to check the internal temperature is at least 165°F (75°C). Slow cooker chicken is tender and succulent and can cook quickly on the high setting so check after 2 hours, adding extra cooking time if needed.
  • Stick the chicken under the broiler (grill) or in an air fryer for a few minutes to crisp up if you like.
  • Want to add extra veggies? You totally can! Peeled carrots and other root vegetables such as parsnips can be added at the same time as the potatoes.
  • Leftovers will keep for 2-3 days in the fridge stored in an airtight container. Reheat in an air fryer or the oven before serving.

Find it online: https://allguiderecipes.info/slow-cooker-chicken-and-potatoes/