Slow Cooker Greek Lemon Chicken and Potatoes

Slow Cooker Greek Lemon Chicken and Potatoes is the kind of meal that fills your kitchen with bright, fresh smells and makes dinner feel like a special occasion. Tender chicken…

By Julia • February 21, 2026 • Reading time: 6 min

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Slow Cooker Greek Lemon Chicken and Potatoes is the kind of meal that fills your kitchen with bright, fresh smells and makes dinner feel like a special occasion. Tender chicken and soft potatoes soak up the tangy flavor of lemon, garlic, and herbs, creating a simple yet delicious dish that’s bursting with Mediterranean vibes.

I love how easy this recipe is—just toss everything into the slow cooker and let it do the work while you get on with your day. The chicken turns out juicy, and the potatoes become perfectly tender, all infused with that lovely lemony punch. It’s one of those meals I find myself making over and over because it’s so comforting and flavorful without needing much effort.

My favorite way to serve this slow cooker favorite is with a side of steamed green beans or a crisp Greek salad to add a fresh crunch. It’s a great recipe for busy evenings when you want a satisfying, wholesome meal waiting for you at dinner time. Plus, the leftovers taste even better the next day!

Key Ingredients & Substitutions

Chicken Thighs: Using bone-in, skin-on thighs adds great flavor and keeps the meat juicy. If you prefer leaner meat, skinless breasts work, but they cook faster and might dry out.

Potatoes: A mix of red and yellow potatoes adds texture and color. Yukon Gold or baby potatoes are good substitutes. Avoid waxy types, as they may stay firm instead of softening.

Olive Oil & Lemon Juice: Olive oil gives richness while lemon juice brightens the dish with fresh citrus flavor. If you don’t have fresh lemons, bottled lemon juice can be used but may taste less vibrant.

Herbs: Dried oregano and thyme are key for that Greek flavor. If you don’t have Greek oregano, regular oregano works well. Rosemary is a nice alternative to thyme, offering a piney aroma.

Chicken Broth: Adds moisture and depth. Water can replace it but broth gives better flavor. For a vegetarian twist, use vegetable broth and substitute chicken with firm tofu or mushrooms.

How Do I Get Tender Chicken and Flavorful Potatoes in the Slow Cooker?

Layering and seasoning are important to balance flavors and achieve tender results:

• Pat chicken dry for better seasoning adhesion and browning.
• Season chicken and potatoes separately so each layer is flavorful.
• Place chicken on top so juices drip into potatoes, enhancing their flavor.
• Use low setting for slow, even cooking—this keeps chicken tender and potatoes soft.
• Removing the lid near the end helps thicken the sauce by reducing liquid.

These steps ensure your chicken stays juicy and the potatoes soak up delicious lemon-herb juices without getting mushy.

Equipment You’ll Need

• Slow cooker – perfect for hands-off cooking and making the chicken tender over several hours.
• Cutting board and chef’s knife – for chopping potatoes, slicing onions, and prepping garlic safely and quickly.
• Measuring cups and spoons – to get the right amounts of olive oil, lemon juice, and herbs for balanced flavor.
• Mixing bowl – for combining the lemon, oil, garlic, and broth before pouring it over the chicken and potatoes.
• Tongs or spatula – makes it easy to arrange the chicken thighs and serve the finished dish.

Flavor Variations & Add-Ins

• Swap chicken thighs for bone-in chicken breasts if you want leaner meat; just reduce cooking time slightly.
• Add green beans or asparagus in the last hour to include fresh veggies that keep their crunch.
• Use fresh rosemary instead of thyme for a stronger, woodsy flavor that pairs well with lemon.
• Stir in crumbled feta cheese before serving to add creamy saltiness typical of Greek dishes.

Slow Cooker Greek Lemon Chicken and Potatoes

Ingredients You’ll Need:

For the Chicken and Potatoes:

• 4-6 bone-in, skin-on chicken thighs
• 2 pounds potatoes (a mix of red and yellow), cut into chunks
• 1 large onion, sliced (optional)
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 lemon, sliced into rounds or wedges, for garnish
• 1 tablespoon dried oregano (preferably Greek oregano)
• 1 teaspoon dried thyme or rosemary
• 1 teaspoon dried parsley or a few sprigs fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup chicken broth or water
• Fresh parsley, for garnish

Time Needed:

Preparation takes about 15 minutes. Then, cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender and potatoes are soft. Optionally, spend 30 minutes at the end with the lid off to thicken the sauce.

Step-by-Step Instructions:

1. Prepare the Chicken:

Pat your chicken thighs dry with paper towels. Season both sides with salt, pepper, and half of the dried oregano and thyme or rosemary. This helps the flavors stick and ensures juicy chicken.

2. Layer Potatoes and Onions:

In your slow cooker, spread the cut potatoes and onion slices (if using) evenly. Sprinkle them with salt, pepper, and the remaining oregano and thyme to season well.

3. Add Chicken on Top:

Place the seasoned chicken thighs right on top of the potatoes. This layering lets the chicken juices drip down and flavor the potatoes as they cook.

4. Mix and Pour the Sauce:

In a small bowl, stir together the olive oil, fresh lemon juice, minced garlic, and chicken broth or water. Pour this lemon-garlic mixture evenly over the chicken and potatoes for that fresh, tangy flavor.

5. Add Lemon Garnish and Cook:

Arrange lemon slices or wedges on top of the chicken. Cover the slow cooker and cook everything on low for 6-8 hours, or on high for 3-4 hours. The chicken should be tender and the potatoes soft when done.

6. Optional — Thicken the Sauce:

For a thicker sauce, remove the lid during the last 30 minutes and let some liquid evaporate.

7. Finish and Serve:

Sprinkle fresh parsley over the dish for a burst of color and fresh flavor. Serve warm, spooning some of the tasty juices over the chicken and potatoes.

Can I Use Frozen Chicken Thighs in This Recipe?

Yes, you can use frozen chicken thighs, but be sure to fully thaw them in the refrigerator overnight before cooking. This ensures even cooking and the best texture.

Can I Substitute Other Vegetables for Potatoes?

Absolutely! Root vegetables like carrots or parsnips work well. Add softer veggies like zucchini or bell peppers in the last hour to prevent overcooking.

How Should I Store Leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed to loosen the sauce.

Can I Make This Recipe Ahead of Time?

Yes! You can prep the ingredients and combine them in the slow cooker insert, then refrigerate overnight. Just add extra cooking time if cooking from cold, or thaw before cooking.