Recipe by ASHAMROCK
"This dish is based off the Greek chicken my friend Kim taught me. I modified it to use the 6-quart slow cooker in the summer instead of the oven."
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1 (3 pound)
whole chicken, skin removed
lemon, cut in half
peeled garlic, or more to taste (divided)
red potatoes, sliced into 1-inch thick rounds
onion, roughly chopped
chicken bouillon granules
salt and pepper to taste
Some changes: Lose the lemon! Greeks don't use them. Leave the skin on to keep the breasts moist. Season with Cavender's Greek Seasoning or salt, pepper, garlic, oregano, rosemary and thyme. Don't overcook it! The chicken bouillon is loaded with MSG! I don't let it in my kitchen.
GREEKS DO USE LEMON. They use lots of lemon and lots of salt. Authentic kotopoulo me potates has salt oil lemon and oregano and is baked in the oven. This version is moist but the potatoes are a little too soft. chicken was nice and juicy.
Delicious!! The chicken was so tender and moist!! I didn't have any white wine, so I added H2O, however next time I'll just add chicken broth.. And at the end I needed to add a little more salt, but this will definately be made again!!! Thanks for sharing!!
I was very pleased at how this recipe turned out. I was a little wary reading the reviews that stated there was too strong a lemon flavor and that the chicken was dry, but I went for it anyway and made the recipe as directed. The only (minor) change I made was that I had to use a chicken that was nearly 4 pounds because I could not find a 3 pound one. It was relatively difficult to get the skin off the chicken, but not impossible.
I cooked this on low for about 9 hours while we were at work. When I came home, the chicken was incredibly tender; as I lifted it out of the cooker, it fell totally apart! So I suppose presentation-wise, it may not look as nice as would be ideal. The flavor of both the chicken and potatoes was neither too strong nor too light in my opinion. I don't really know that any changes are needed to this recipe, except maybe some additional veggies could be thrown in if you like, such as carrots.
Thanks for the great recipe!
Im giving this 4 stars cuz they have the right idea but this is what I do different. I have the butcher break down the chicken for me and then season with salt and pepper and brown in a skillet in olive oil, place in crockpot on top of onion and garlic slices(potatoes sliced too if using, we like this over orzo or rice), deglaze pan with wine and pour on top of chicken, sprinkle with oregano and top with lemon slices, add 1/4 cup chicken stock and cook on low 7hrs or high 3 or 4hrs, this is delish!
Greek Slow Cooker Chicken Haiku: "Chicken crockpot fail. I had such high hopes for this. But it was no good." I'll give this 2 stars b/c despite the effort of skinning the chicken (blech), coming home from work to a crockpot meal that's ready is a nice convenience. The potatoes at the bottom absorbed all the flavor and juices (a little overwhelming on the lemon) and were too soggy, in my opinion. The breast-side of the chicken was inedible, it was so unbelievably Saharan. It was also very visually unappealing. The lower portion of the chicken that sat in more of the broth was moist, so I shredded it from the bone and am hoping to salvage it into a pita w/ feta cheese and veggies for lunch today, but truth be told, most of these leftovers will be getting tossed. Sorry!
I made this with only minor changes. I seasoned the chicken with Cavendar's Greek Seasoning along with the oregano. I cut out the salt and pepper seasoning as the Cavendar's already has it. I also added some good quality Greek olives. I skinned the chicken just as instructed which is much better because the flavors can reach the meat. It was moist and tender. My husband and I thought this was absolutely scrumptious! It's a keeper in my recipe box!
Super easy and very good!
Only thing I changed was I used skinless boneless breast and no onions.
* Percent Daily Values are based on a 2,000 calorie diet.
Greek Slow Cooker Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 471
** Calories from Fat: 161
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