Crock Pot Greek Chicken and Potatoes
Transport your taste buds to the sunny Mediterranean with this effortless Crock Pot Greek Chicken and Potatoes recipe. Tender, flavorful chicken thighs and baby potatoes are slow-cooked to perfection in a zesty marinade made from olive oil, fresh lemon juice, garlic, and fragrant herbs like oregano, thyme, and rosemary. As the dish cooks, the ingredients meld beautifully, creating juicy chicken and buttery potatoes infused with bright, herbaceous flavors. Topped with creamy crumbled feta cheese and fresh parsley, this one-pot wonder is as visually stunning as it is delicious. Perfect for busy weeknights or laid-back weekend dinners, this Greek-inspired meal pairs beautifully with a crisp side salad or warm pita bread. With minimal prep and maximum flavor, it’s a hearty, wholesome dish you’ll want to make again and again.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs
- 1.5 pounds Baby potatoes
- 3 tablespoons Olive oil
- 2 tablespoons Fresh lemon juice
- 4 cloves Garlic cloves, minced
- 2 teaspoons Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Chicken stock or broth
- 0.25 cup Feta cheese, crumbled
- 2 tablespoons Fresh parsley, chopped
Instructions
Wash and pat dry the chicken thighs. Trim any excess fat if necessary.
Scrub and halve the baby potatoes. If they are particularly large, cut them into quarters.
In a small mixing bowl, combine olive oil, lemon juice, garlic, oregano, thyme, rosemary, salt, and black pepper. Whisk well to create a marinade.
In the crock pot, layer the baby potatoes evenly at the bottom. Drizzle 1 tablespoon of the marinade over them and toss to coat.
Place the chicken thighs over the potatoes in a single layer. Pour the remaining marinade over the chicken, making sure each piece is well coated.
Pour the chicken stock or broth gently around the edges of the crock pot to avoid washing the marinade off the chicken.
Cover the crock pot with a lid and set it to cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked (internal temperature of 165°F or 74°C).
Once done, carefully remove the chicken and potatoes from the crock pot and arrange them on a serving platter.
Sprinkle crumbled feta cheese and chopped parsley over the chicken and potatoes for garnish.
Serve immediately with a side salad or warm pita bread, if desired. Enjoy!
Nutrition Facts
Calories |
2971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.7 g | 198% | |
| Saturated Fat | 43.8 g | 219% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 896 mg | 299% | |
| Sodium | 4206 mg | 183% | |
| Total Carbohydrate | 131.9 g | 48% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 6.8 g | ||
| Protein | 258.5 g | 517% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 553 mg | 43% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 5256 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
