Greek Herbed Chicken Potatoes Crock Pot Recipes

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HERBED SLOW-COOKER CHICKEN



Herbed Slow-Cooker Chicken image

I use my slow cooker to prepare these well-seasoned chicken breasts that cook up moist and tender. My daughter, who has two young sons to keep up with, shared this great recipe with me several years ago. I now rely on cooking chicken in a Crock Pot many days a week.-Sundra Hauck, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 4h5m

Yield 4 servings.

Number Of Ingredients 10

1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon browning sauce, optional
4 bone-in chicken breast halves (8 ounces each)
1/2 cup chicken broth

Steps:

  • In a small bowl, combine the first 7 ingredients and, if desired, browning sauce; rub over chicken. Place in a 5-qt. slow cooker; add broth. Cover and cook on low until chicken is tender, 4-5 hours.

Nutrition Facts : Calories 211 calories, Fat 7g fat (2g saturated fat), Cholesterol 91mg cholesterol, Sodium 392mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges

CROCK POT GREEK CHICKEN AND POTATOES



Crock Pot Greek Chicken and Potatoes image

This turned out great and is one of the best crock pot meals I've ever had. When I was throwing it all together in the slow cooker I decided to add in a couple handfuls of baby carrots... delicious!

Provided by thepurpleturtle

Categories     One Dish Meal

Time 10h10m

Yield 2-4 serving(s)

Number Of Ingredients 10

4 medium potatoes, peeled and quartered
2 chicken breasts (I used bone-in, skin on but I'm sure you could use 3-4 boneless, skinless)
1/4 cup lemon juice
3 garlic cloves, minced
1/2 cup chicken stock
1 teaspoon dried oregano
1/2 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
1/2 teaspoon onion powder
carrot (optional)

Steps:

  • Place potatoes in the bottom of crock pot (top potatoes with carrots, if using).
  • Top with Chicken breasts.
  • Combine the remaining ingredients and pour over the chicken and potatoes.
  • Cook on the low setting for 10-12 hours.

Nutrition Facts : Calories 616.5, Fat 14.7, SaturatedFat 4.2, Cholesterol 94.6, Sodium 785.8, Carbohydrate 81.1, Fiber 9.9, Sugar 5.2, Protein 40.9

GREEK HERBED CHICKEN & POTATOES (CROCK POT)



Greek Herbed Chicken & Potatoes (Crock Pot) image

Make and share this Greek Herbed Chicken & Potatoes (Crock Pot) recipe from Food.com.

Provided by JelsMom

Categories     One Dish Meal

Time 5h10m

Yield 4 serving(s)

Number Of Ingredients 13

4 medium potatoes, peeled and quartered
4 boneless skinless chicken breast halves
1/4 cup lemon juice
3 garlic cloves, minced
1/2 cup fat free chicken broth
1 tablespoon fresh oregano, chopped
1 teaspoon fresh basil, chopped
1/2 teaspoon coarse sea salt (can use regular salt)
1/2 teaspoon celery salt (can use regular salt)
1/2 teaspoon fresh coarse ground black pepper (or to taste)
1/2 teaspoon onion powder
1/2 cup fresh green beans
1/2 cup baby carrots, peeled

Steps:

  • Pile potatoes in bottom of large crock-pot. Next, layer carrots, then green beans. Top with chicken breasts.
  • Drizzle with lemon juice & sprinkle with minced garlic, celery salt, & pepper.
  • Toss in basil & oregano.
  • Pour in chicken broth.
  • Cook on low 10-12 hours or high 5 hours.

Nutrition Facts : Calories 314, Fat 1.8, SaturatedFat 0.5, Cholesterol 68.4, Sodium 455.7, Carbohydrate 42.2, Fiber 5.8, Sugar 3.1, Protein 32.3

SLOW COOKER GREEK CHICKEN AND POTATOES



Slow Cooker Greek Chicken and Potatoes image

With loads of flavor this chicken and potatoes dish will quickly become a family favorite at your house. It has the perfect amount of seasoning and lemon flavor.

Provided by Karen Petersen

Categories     Chicken

Time 6h20m

Number Of Ingredients 12

⅓ cup olive oil
⅓ cup lemon juice
1 tsp lemon zest
2 tsp kosher salt
1 tsp black pepper
1 Tbsp minced garlic
2 tsp dried oregano
1 tsp dried parsley
1 ½ pounds yellow potatoes
½ cup chicken broth
8-12 bone-in chicken thighs
Lemon wedges, for garnish

Steps:

  • In a bowl whisk together the olive oil, lemon juice, lemon zest, salt, pepper, garlic, oregano and parsley.
  • Cut your potatoes into quarters. My potatoes were not small and not large.
  • Pour the chicken broth into the slow cooker. Place chicken thighs into the slow cooker. Arrange them in a single layer on the bottom of the slow cooker. Pour half of the lemon juice mixture over the chicken.
  • Layer the potatoes on top of the chicken. Pour the other half of the lemon juice mixture over the potatoes.
  • Cover and cook on low for 6 hours, or until chicken and potatoes are tender and cooked through. Remove the lid.
  • Remove the potatoes from the pot and place in a serving dish. Use tongs to carefully place chicken on the platter. Pour the juices into a container to use later.
  • Optional browning step: Use your oven's broiler to brown the chicken skin. Place the chicken on a sheet pan and place under the broiler for a few minutes until the skin crisps up. Watch it closely as it browns fairly fast.
  • Serve the chicken and potatoes. Drizzle some of the reserved juices over the potatoes and chicken for extra flavor. Garnish with lemon wedges.

Nutrition Facts : Calories 672 calories, Sugar 1.4 g, Sodium 1239.1 mg, Fat 44.4 g, SaturatedFat 11.5 g, TransFat 0.2 g, Carbohydrate 22.1 g, Fiber 2.9 g, Protein 47.8 g, Cholesterol 257.9 mg

GREEK CHICKEN AND POTATOES



Greek Chicken and Potatoes image

Provided by Diane Berry

Categories     Chicken     Potato     Bake     Kid-Friendly     Bon Appétit     Arizona     Small Plates

Yield Serves 4

Number Of Ingredients 7

1 3 1/2-pound chicken, quartered
6 russet potatoes (about 3 1/4 pounds), peeled, quartered, lengthwise
4 large garlic cloves, halved
3/4 cup canned low-salt chicken broth
3/4 cup olive oil
2/3 cup fresh lemon juice
2 teaspoons dried oregano, crumbled

Steps:

  • Preheat oven to 375°F. Arrange chicken, potatoes and garlic in large roasting pan. Season with salt and pepper. Pour broth over. Whisk olive oil, lemon juice and oregano to combine. Pour evenly over chicken and potatoes.
  • Bake until chicken is cooked through and golden brown and potatoes are tender, basting occasionally with pan juices, about 1 hour 15 minutes.

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