I have always loved Greek flavors. With savory herbs, bright lemon, potatoes, garlic, dill and olives, this recipe has no shortage of flavor. The secret to this Greek chicken with lemon and potatoes is to cook the chicken with the breast side down. As the chicken cooks, the fat from the legs will drip down, keeping the chicken breasts nice and juicy.
Slow and low is the key to any good braise — that and a braising liquid. Since we are using chicken broth, you'll need to remove the skin of the chicken before you start cooking. Otherwise, you end up with flabby chicken skin, which no one likes. Stuffing the chicken with aromatics is key. This infuses the flavors directly into the chicken. Potatoes turn this chicken into a complete meal!
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
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