Slow Cooker Greek Lemon-Herb Chicken and Potatoes

Name: Slow Cooker Greek Lemon-Herb Chicken and Potatoes
Prep time: 20 min
Cook time: 6 h 30 min
Total time: 6 h 55 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 3 lb bone-in, skin-on chicken thighs and/or drumsticks (6–8 pieces); 2 lb small Yukon Gold potatoes, halved; 2 large lemons (zest of 2; 1/2 cup juice); 6 garlic cloves, minced; 2 tbsp extra-virgin olive oil; 2 tsp dried oregano; 1/2 tsp dried thyme (optional); 2 tsp kosher salt and 1 tsp black pepper, divided; 1/2 cup low-sodium chicken broth; 1 cup roasted red pepper strips, drained; 3/4 cup pitted Kalamata olives; 3/4 cup crumbled feta; 1/4 cup chopped fresh dill; 1 tbsp cornstarch + 1 tbsp cold water (optional, to thicken)

Imperial October 20, 2025October 20, 2025

Quick Recipe Version (TL;DR)

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 6 hours 30 minutes on Low (or 3 hours 45 minutes on High)
Total Time: 6 hours 55 minutes on Low (includes optional 5-minute broil)

Quick Ingredients

3 lb bone-in, skin-on chicken thighs and/or drumsticks (6–8 pieces)
2 lb small Yukon Gold potatoes, halved
2 large lemons (zest of 2; 1/2 cup juice)
6 garlic cloves, minced
2 tbsp extra-virgin olive oil
2 tsp dried oregano
1/2 tsp dried thyme (optional)
2 tsp kosher salt and 1 tsp black pepper, divided
1/2 cup low-sodium chicken broth
1 cup roasted red pepper strips, drained
3/4 cup pitted Kalamata olives
3/4 cup crumbled feta
1/4 cup chopped fresh dill
1 tbsp cornstarch + 1 tbsp cold water (optional, to thicken)

Do This

1. Whisk marinade: lemon zest and juice, olive oil, garlic, oregano, thyme, 1 1/2 tsp salt, 1/2 tsp pepper.
2. Pat chicken dry; toss with 1/3 of the marinade. Rest 10–15 minutes.
3. Add potatoes to slow cooker with broth; season with remaining 1/2 tsp salt and 1/2 tsp pepper; toss with 1/3 of the marinade.
4. Arrange chicken on top; drizzle over remaining marinade.
5. Cook: 6–6 1/2 hours on Low or 3–3 3/4 hours on High, until chicken is 165°F and potatoes are tender.
6. In last 45 minutes (Low) or 30 minutes (High), stir in roasted red peppers and olives.
7. Optional: broil chicken 3–5 minutes to crisp; thicken juices with cornstarch slurry. Top with feta and dill; serve.

Why You’ll Love This Recipe

Bright lemon, garlicky oregano, and dill bring classic Greek taverna flavor with almost zero hands-on cooking.
Bone-in chicken stays juicy while Yukon Gold potatoes soak up a luscious lemony pan sauce.
Finishes with vibrant roasted red peppers, briny olives, and a salty feta shower for color and contrast.
Easy weeknight prep, company-worthy results, and the slow cooker does the heavy lifting.

Grocery List

Produce: Small Yukon Gold potatoes, lemons, garlic, fresh dill
Dairy: Feta cheese (block or crumbled)
Pantry: Bone-in chicken thighs/drumsticks, extra-virgin olive oil, dried oregano, dried thyme (optional), kosher salt, black pepper, low-sodium chicken broth, roasted red peppers (jarred), pitted Kalamata olives, cornstarch (optional)

Full Ingredients

Lemon–Oregano Marinade

Zest of 2 large lemons (about 2 tbsp)
1/2 cup fresh lemon juice (from the 2 lemons)
2 tbsp extra-virgin olive oil
6 garlic cloves, finely minced
2 tsp dried oregano
1/2 tsp dried thyme (optional)
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper

Chicken & Potatoes

3 lb bone-in, skin-on chicken thighs and/or drumsticks (6–8 pieces)
2 lb small Yukon Gold potatoes, halved (or cut into 1 1/2-inch pieces)
1/2 cup low-sodium chicken broth
Additional 1/2 tsp kosher salt and 1/2 tsp black pepper for seasoning

To Finish

1 cup roasted red pepper strips (drained well), about 6 oz
3/4 cup pitted Kalamata olives
3/4 cup crumbled feta (about 4 oz)
1/4 cup fresh dill, roughly chopped
Optional: 1 tbsp cornstarch mixed with 1 tbsp cold water (for a glossy, lightly thickened sauce)

Slow Cooker Greek Lemon-Herb Chicken and Potatoes – Closeup

Step-by-Step Instructions

Step 1: Make the lemon–oregano marinade

In a medium bowl, whisk together lemon zest, lemon juice, olive oil, minced garlic, dried oregano, dried thyme (if using), 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper. This bright, garlicky mixture is the backbone of the dish.

Step 2: Season and briefly marinate the chicken

Pat the chicken very dry with paper towels. Add about one-third of the marinade to the chicken and toss to coat. Let it sit at room temperature for 10–15 minutes while you prep the potatoes. This quick rest seasons the meat and jump-starts flavor.

Step 3: Build the potato base in the slow cooker

Place the potatoes in the slow cooker. Pour in the chicken broth. Season the potatoes with the remaining 1/2 teaspoon kosher salt and 1/2 teaspoon pepper, then drizzle over another one-third of the marinade. Toss in the pot to coat, spreading the potatoes in an even layer.

Step 4: Add chicken and cook low and slow

Arrange the chicken pieces skin side up on top of the potatoes. Spoon the remaining marinade over the chicken. Cover and cook on Low for 6 to 6 1/2 hours or on High for 3 to 3 3/4 hours, until the chicken registers 165°F in the thickest part and the potatoes are tender.

Step 5: Stir in olives and roasted red peppers

During the last 45 minutes of cooking on Low (or last 30 minutes on High), stir in the roasted red pepper strips and Kalamata olives, tucking them among the potatoes so they warm in the lemony juices without breaking down.

Step 6: Optional crisp and thicken

For golden skin: Preheat the broiler to High (about 500°F) with a rack 6 inches from the heat. Transfer the chicken to a foil-lined sheet pan and broil 3–5 minutes until the skin is deep golden and lightly blistered. Meanwhile, set the slow cooker to High, stir in the cornstarch slurry, and cook uncovered 8–12 minutes until the sauce lightly thickens and turns glossy.

Step 7: Finish and serve

Return the chicken to the slow cooker or arrange everything on a warm platter. Spoon the lemony sauce over top, then shower generously with crumbled feta and fresh dill. Serve with extra lemon wedges if you like for a final bright squeeze.

Pro Tips

Dry chicken = better browning. Pat thoroughly so the broiler can crisp the skin quickly.
Keep the liquid modest. The potatoes and chicken will release juices; 1/2 cup broth is plenty for a rich sauce.
Size matters. Halve small potatoes; cut larger ones to 1 1/2-inch chunks so everything cooks evenly.
Use a thermometer. Pull the chicken when it hits 165°F; thighs and drumsticks stay juicy even a bit higher.
Salt smart. Olives and feta are salty—taste the sauce before adding extra salt at the end.

Variations

Artichoke twist: Add one 14-oz can quartered artichoke hearts (drained) with the peppers and olives.
Boneless, skinless swap: Use 2 1/2 lb boneless thighs; cook 4–5 hours on Low or 2–3 hours on High. Skip broil, or quickly sear in a skillet before slow cooking.
Spicy lemon: Add 1/2–1 tsp red pepper flakes to the marinade for gentle heat.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of broth or water until hot. Freeze chicken and potatoes (without feta and dill) up to 2 months; thaw overnight in the fridge and reheat. You can also marinate the chicken up to 12 hours ahead—store in the fridge and bring to room temperature while you prep the potatoes.

Nutrition (per serving)

Approximate values: 535 calories; 34 g protein; 31 g fat; 37 g carbohydrates; 4 g fiber; 940 mg sodium. Calculated with 3 lb bone-in chicken, 2 tbsp olive oil, 2 lb potatoes, 4 oz feta, and listed olives.