Crock Pot Greek Chicken & Potatoes

9 bone-in, skin-on chicken thighs

2.5 lbs yellow skin potatoes, peeled and quartered

1 cup low sodium chicken stock

Juice from 2 lemons

⅓ cup extra virgin olive oil + 2 tbsp for cooking

5 cloves garlic, minced

1 tbsp freshly chopped oregano

1 tbsp freshly chopped rosemary

1 tsp dried oregano

1 tsp Greek seasoning mix

Salt and Pepper to taste

Fresh dill

Parsley

Tzatziki

Directions:

Pat the chicken thighs dry and drizzle with olive oil and season with salt and pepper. Set aside.
To a crock pot, add the peeled and quartered potatoes. Cover with stock, lemon juice, and olive oil. Add the garlic and fresh herbs, reserving some to top the chicken. Season with dried herbs, salt and pepper and mix to combine.
Bring a skillet to high heat with olive oil and sear the chicken thighs skin-side down until golden brown. Remove and place skin-side up onto the potatoes. Repeat for remaining chicken thighs. Top the chicken with remaining garlic and seasonings.
Cook on low for approximately 5-6 hours. The chicken may be done closer to 4 hours so check at around the 3-4 hour mark. If it’s cooked through, remove the chicken and place in the oven (off) to rest while the potatoes finish cooking. You can either return the chicken to the crock pot or broil in the oven before serving.
Serve with fresh dill, parsley, and tzatziki. Enjoy!

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by Save-On-Foods