GREEK SLOW COOKER LEMON CHICKEN AND POTATOES
An easy and hearty slow cooker lemon chicken and potato recipe! So tender and full of bright flavors. Perfect for busy weekdays. For one more veggie add in some fresh asparagus near the last 20 - 30 minutes of cooking.
Provided by Jaclyn
Categories Main Course
Time 7h20m
Number Of Ingredients 13
Steps:
- Place potatoes and onions in an even layer in a 6-quart slow cooker. Pour in chicken broth. Sprinkle with half the garlic, half the oregano, half the basil and half the rosemary then season with salt and pepper.
- Heat oil in a large heavy bottomed pot over medium-high heat. Working in two batches, dab skin side of half the chicken thighs dry with paper towels, season with salt and pepper then sear in pot, skin side down, until golden brown, about 4 minutes. Transfer chicken to slow cooker over potato layer. Repeat with remaining thighs.
- Slowly and evenly pour lemon juice over chicken thighs, then sprinkle in remaining half the garlic, oregano, rosemary and basil over chicken. Sprinkle 1 tsp lemon zest over chicken (reserve remaining 1 tsp in a container in refrigerator until ready to serve).
- Cover and cook on low heat 5 1/2 - 7 hours. Serve warm spooning some of the slow cooker juices over each serving, sprinkle with fresh parsley and remaining 1 tsp lemon zest.
CROCK POT GREEK LEMON CHICKEN
This really tastes like restaurant greek chicken we get here in the Chicago area. Moist chicken, lots of flavorful sauce. Start with frozen chicken breasts and a few ingredients you have in your pantry, end up with lots of compliments. No browning the chicken, just plop it in, set it and go.
Provided by Deb Wolf
Categories Chicken Breast
Time 6h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Spray crock pot with non-stick.
- Combine lemon rind, 1/2 cup broth (or 1/2 cup water and 2 teaspoons chicken bouillon powder), garlic and lemon juice. Pour into pot.
- Sprinkle both sides of each frozen breast with seasonings, add to pot.
- Cover and cook on low 6 - 8 hours.
- Remove chicken to plate and keep warm.
- Pour liquid from pot into small sauce pan. Combine corn starch with remaining 1/2 cup broth (or remaining 2 teaspoons chicken bouillon powder and 1/2 cup water); add to sauce pan.
- Heat, stirring constantly, until mixture comes to boil and sauce thickens.
- Serve chicken with rice cooked in chicken broth instead of water and top with the sauce.
- * You can cook as few as 2 breasts with the same quantity of other ingredients.
CROCK POT LEMON OREGANO (GREEK) CHICKEN
Make and share this Crock Pot Lemon Oregano (Greek) Chicken recipe from Food.com.
Provided by trinityla
Categories Chicken
Time 4h40m
Yield 1 chicken, 6 serving(s)
Number Of Ingredients 8
Steps:
- Add chicken stock to crock pot.
- Wash the chicken and add to crock pot.
- Add lemon juice to chicken, save the skins.
- Rub spices all over chicken and inside.
- Add lemon skins to chicken cavity.
- Cook on High 4-6 hours Low 6-8 (This depends heavily on your crockpot's settings, adjust if necessary).
SLOW COOKER LEMON GARLIC CHICKEN II
Seasoned, browned chicken breasts slow cooked with lemon juice, garlic, and chicken bouillon. A wonderful 'fix and forget' recipe that is easy and pleases just about everyone. Great served with rice or pasta, or even alone.
Provided by Carla Joy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 3h30m
Yield 6
Number Of Ingredients 10
Steps:
- In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.
- In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.
- Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.
Nutrition Facts : Calories 192.3 calories, Carbohydrate 1.3 g, Cholesterol 88.2 mg, Fat 7 g, Fiber 0.2 g, Protein 29.6 g, SaturatedFat 3.3 g, Sodium 347.6 mg, Sugar 0.3 g
SLOW-COOKED LEMON CHICKEN
Garlic, oregano and lemon juice give spark to this memorable main dish. It's easy to fix-just brown the chicken in a skillet, then let the slow cooker do the work. I like to serve this dish to company. -Walter Powell, Wilmington, Delaware
Provided by Taste of Home
Categories Dinner
Time 5h35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Pat chicken dry with paper towels. Combine the oregano, seasoned salt and pepper; rub over chicken. In a skillet over medium heat, brown the chicken in butter; transfer to a 5-qt. slow cooker. Add water, lemon juice, garlic and bouillon to the skillet; bring to a boil, stirring to loosen browned bits. Pour over chicken. , Cover and cook on low for 5-6 hours. Baste chicken with cooking juices. Add parsley. Cover and cook 15-30 minutes longer or until meat juices run clear. Serve with rice. (If desired, cooking juices may be thickened before serving.)
Nutrition Facts : Calories 336 calories, Fat 10g fat (4g saturated fat), Cholesterol 164mg cholesterol, Sodium 431mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 56g protein.
GREEK LEMON CHICKEN SOUP
This soup is perfect as an introduction to a full Greek meal, or a hearty bowlful for a meal in itself. Serve with fresh pita triangles, and you'll be sure to please your guests!!
Provided by Shelley Ross
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 1h5m
Yield 16
Number Of Ingredients 13
Steps:
- In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 20 minutes.
- Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.
- Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.
Nutrition Facts : Calories 124.1 calories, Carbohydrate 9.1 g, Cholesterol 110.3 mg, Fat 6.6 g, Fiber 1.1 g, Protein 7.8 g, SaturatedFat 1.7 g, Sodium 1236.8 mg, Sugar 1.7 g
GREEK LEMON CHICKEN
"This is one of my family's summertime favorites...and it's so easy and delicious," writes Dawn Ellen from Bishopville, South Carolina. Hard to believe just 5 simple ingredients can add up to such great Mediterranean flavor!
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Pour 3/4 cup vinaigrette into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate for up to 4 hours. Cover and refrigerate remaining vinaigrette for basting., Drain chicken, discarding marinade in bag. Grill chicken, covered, over medium heat or broil 4 in. from heat 4 minutes. Turn and baste with some of the reserved vinaigrette. Grill or broil 4-5 minutes longer or until a thermometer reads 165°, basting occasionally. , Squeeze lemon wedges over chicken. Sprinkle with tomatoes and cheese.
Nutrition Facts : Calories 366 calories, Fat 23g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 679mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 30g protein.
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