Slow-Oven Lemon Greek Chicken

 

Slow cooker lemon garlic chicken

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Slow Cooker Lemon Chicken

Video taken from the channel: Slow Cooking Perfected


 

Crockpot Lemon Chicken | Rockin Robin Cooks

Video taken from the channel: Rockin Robin Cooks


 

Slow Cooker Lemon Chicken

Video taken from the channel: The Magical Slow Cooker


 

Crockpot Greek Chicken with Lemon Potatoes

Video taken from the channel: simplecookingrecipes


 

Slow Cooker Lemon Chicken

Video taken from the channel: Green Healthy Cooking


4 bone-in (4 ounces or 115 grams each) chicken thighs, skin removed 1/4 teaspoon salt 1/4 teaspoon pepper 4 cloves garlic, minced 1 tablespoon + 1 teaspoon dried oregano 2 lemons, juiced 2 tablespoons crumbled feta cheese, divided. 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. Place chicken on top of potatoes (breast-side down, if possible) and sprinkle oregano and garlic powder on top.

Pour lemon juice into slow cooker or squeeze lemons and add to crockpot. Cook until potatoes are fork-tender and chicken is cooked, about 9 to 10 hours on low or 4 hours on high. DIRECTIONS 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. Slow Cooker: Add everything to the slow cooker and cook on high for 3-4 hours or low for 6-8 hours. Shred the chicken using two forks and then let the chicken soak in the sauce for 10 minutes before serving. Add chicken & sliced onion to slow cooker, and toss in olive oil.

Add remaining dry ingredients to slow cooker, tossing until fully coated in seasonings. Add lemon juice. Cook on low for 4.5 hours, or until chicken reaches internal temperature of 165 degrees Fahrenheit.

Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic.

Place. 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. Place potatoes, onion, three garlic cloves, bay leaves, fresh oregano, lemon juice and olive oil into a 6-quart slow cooker. Rub chicken inside and out with salt, pepper and dried oregano.

Stuff chicken cavity with quartered lemon, dill and 4 cloves garlic. Place chicken on. In a small bowl, whisk together the homemade Greek Seasoning Blend with the olive oil remaining sauce ingredients. Pour it over the chicken in the slow cooker.

Cook on LOW for 6-8 hours or on HIGH for 4-5 hours. During the final hour of cooking, add the kalamata olives and capers and spoon some of the sauce over the chicken.

List of related literature:

Reduce heat to gentle simmer, cover, and cook until chicken registers 160 degrees and sauce has thickened, 10 to 15 minutes, flipping chicken halfway through.

“Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All” by Cook's Country
from Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All
by Cook’s Country
America’s Test Kitchen, 2016

Add chicken, skin side up, along with any juices accumulated on plate, reduce heat, and simmer, covered, until chicken is just cooked through, 20 to 25 minutes.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

Cover and simmer very gently over very low heat until the chicken is cooked through, 40 to 50 minutes.

“Patricia Wells at Home in Provence: Recipes Inspired by Her Farmhouse in France” by Patricia Wells
from Patricia Wells at Home in Provence: Recipes Inspired by Her Farmhouse in France
by Patricia Wells
Scribner, 1996

Cover and cook for 30 to 40 minutes, until the chicken is cooked through and forktender; during cooking, lift the lid occasionally and stir to deglaze the bottom of the pan.

“Easy Dairy-Free Ketogenic Recipes: Family Favorites Made Low-Carb and Healthy” by Maria Emmerich
from Easy Dairy-Free Ketogenic Recipes: Family Favorites Made Low-Carb and Healthy
by Maria Emmerich
Victory Belt Publishing, 2018

Pour the marinade over the chicken, reduce the heat to medium-low, and stir until the chicken is cooked through, and the sauce has thickened, 6 to 7 minutes.

“The Dinner Doctor” by Anne Byrn
from The Dinner Doctor
by Anne Byrn
Rodale, 2004

Cover, reduce heat, and simmer 20 minutes or until chicken is tender.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

Cover and simmer, stirring occasionally, until the chicken is tender and the sauce is smooth, about 30 minutes depending on size of chicken pieces.

“Food Culture in Sub-Saharan Africa” by Fran Osseo-Asare
from Food Culture in Sub-Saharan Africa
by Fran Osseo-Asare
Greenwood Press, 2005

Add browned chicken, bouquet garni, and tomato paste, bring to simmer, then reduce to low and simmer gently, partially covered, until chicken is tender, flipping once, 45 to 60 minutes.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Add a cup of chicken stock or white wine and bring to a boil; continue cooking over high heat until the liquid is reduced and syrupy, about four minutes.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

Reduce the heat to medium, cover, and simmer, stirring occasionally to ensure the chicken does not stick, for 45 minutes.

“Classic Lebanese Cuisine: 170 Fresh and Healthy Mediterranean Favorites” by Kamal Al-Faqih
from Classic Lebanese Cuisine: 170 Fresh and Healthy Mediterranean Favorites
by Kamal Al-Faqih
Globe Pequot, 2009

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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7 comments

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  • Wow! That sounds and looks really delicious makes me wish I ate meat still I am vegan and I still watch all of your recipes cuz usually I can make them vegan this just looks super delicious though thank you so much I will pass it on to my carnivorous friends LOL

  • Wow that looks so delicious! I’ll definitely be making this! Thank you so much for putting this vid out! I never thought to use onions to pick up drippings. Genius

  • So, I made this dish after being so inspired by the video and I must say, it’s fantastic! My husband was raving and clean up is so easy due to everything being in one pot. Loved the broil finishing tip, I lined a cookie sheet with foil so literally, the only washing was the bowl that I made the lemon garlic herb sauce and the crock pot. I’m making hashed browns with the left over potatoes tomorrow as well.

  • Just to make sure, I would add the asparagus 15-20 mins before serving. So if I set the slow cooker to 4 hrs, would I add the asparagus after the slow cooker finishes the 4 hours, or would I add the asparagus at time 3hr45min? Thanks!

  • That’s just using a slow cooker when you don’t have to. If you go to the trouble of getting a pan out to brown them, just add the remaining ingredients to the pan and turn it down low. Wouldn’t take but a few more minutes in the pan.

  • Oh my this meal is delicious! We had to turn the crock pot to the side to get the last of the sauce for the leftovers. It was great! Thank you!

  • Amazing!!�� Tried this tonight and I have to tell you, I did use chicken breasts because they were out of thighs at my grocer. I just added extra lemon juice to make sure they weren’t dry. FANTASTIC!! We’ll definitely make again!