Slow Cooker Greek Lemon Chicken and Potatoes

Slow Cooker Greek Lemon Chicken and Potatoes is a simple, comforting dish filled with tender chicken cooked low and slow alongside soft, flavorful potatoes. The zesty lemon and fresh herbs…

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

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Slow Cooker Greek Lemon Chicken and Potatoes is a simple, comforting dish filled with tender chicken cooked low and slow alongside soft, flavorful potatoes. The zesty lemon and fresh herbs bring a bright, fresh taste that really wakes up the meal without any extra fuss. This one-pot dish is perfect for busy days when you want something tasty but easy to prepare.

I love making this recipe because it practically cooks itself while filling the house with the warm smell of lemon and herbs. It’s one of those meals that feels special but doesn’t require you to spend hours in the kitchen. I usually toss everything into the slow cooker in the morning and come back to a delicious dinner that’s ready to serve.

My favorite way to enjoy this Greek lemon chicken and potatoes is with some crusty bread on the side to soak up all the tasty juices. It’s great for a relaxed family dinner or when friends come over and you want to impress without stressing. This dish always feels like a little bit of sunshine on the plate, and I find it’s the kind of meal people ask for again and again.

Key Ingredients & Substitutions

Chicken Thighs: I love using bone-in, skin-on thighs for juicy, flavorful meat and crisp skin if finished under a broiler. If you prefer leaner meat, use chicken breasts but reduce cooking time slightly.

Baby Potatoes: Their size helps them cook evenly with the chicken. You can swap with fingerling or Yukon gold potatoes if needed. Just cut larger potatoes into smaller chunks for even cooking.

Fresh Lemon Juice & Slices: Fresh lemon is key for that bright, tangy flavor. If fresh isn’t available, bottled lemon juice works but use a little less to avoid bitterness. Lemon slices add extra aroma and a pretty finish.

Greek Herbs: Dried oregano, thyme, rosemary, basil, and parsley build the classic Greek flavor. Use fresh herbs if you have them, but reduce quantity by half since fresh herbs are stronger. Don’t skip these—they make the dish.

Olive Oil & Garlic: Olive oil helps keep everything moist and melds flavors together. Garlic adds depth—feel free to adjust based on your taste.

How Do I Make Sure the Chicken and Potatoes Cook Perfectly Together?

Getting chicken and potatoes tender at the same time in a slow cooker can be tricky. Here’s how to do it right:

• Place potatoes on the bottom because they take longer to cook and absorb flavors well.
• Coat potatoes first with half the marinade so they soak up the herbs and lemon.
• Pat chicken dry before rubbing the marinade on to help the seasoning stick better.
• Arrange chicken on top of potatoes—the heat cooking from the bottom helps potatoes become tender while chicken cooks through.
• Cook on low for a longer time (6-7 hours) for the best texture; high setting is okay for 3-4 hours but check tenderness early.
• Check chicken for 165°F (75°C) internal temperature to be safe.

Following these steps helps both chicken and potatoes reach perfect tenderness and flavor without the food turning mushy or drying out.

Equipment You’ll Need

• Slow cooker – perfect for gentle, hands-off cooking that tenderizes chicken and potatoes evenly.
• Mixing bowl – to combine the marinade ingredients easily without making a mess.
• Measuring spoons and cups – helps you get the right balance of herbs, spices, and liquids for the marinade.
• Paper towels – essential for patting the chicken dry so the marinade sticks better.
• Tongs or a spatula – for placing chicken and tossing potatoes without breaking them.
• Instant-read meat thermometer – great for making sure your chicken is cooked safely to 165°F (75°C).

Flavor Variations & Add-Ins

• Swap chicken thighs for bone-in chicken breasts if you prefer leaner meat; just keep an eye on cooking time.
• Add sliced bell peppers or zucchini halfway through cooking for more veggies and color.
• Use kalamata olives or capers stirred in at the end for a briny, Greek touch.
• Sprinkle crumbled feta cheese on top right before serving for a creamy, salty finish.

Slow Cooker Greek Lemon Chicken and Potatoes

Ingredients You’ll Need:

• 4 bone-in, skin-on chicken thighs
• 1.5 pounds baby potatoes, halved or quartered
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 lemon, sliced into rounds (for cooking and garnish)
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp dried basil
• 1/2 tsp dried parsley, plus extra for garnish
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional for slight heat)
• Fresh parsley, chopped (for garnish)

Time Needed:

This meal takes about 15 minutes to prepare and then cooks in the slow cooker for 6-7 hours on low or 3-4 hours on high. It’s a great dish to set in the morning and come back to a delicious, ready-to-eat dinner!

Step-by-Step Instructions:

1. Make the Greek Seasoning Marinade:

In a small bowl, mix olive oil, fresh lemon juice, minced garlic, oregano, thyme, rosemary, basil, dried parsley, salt, pepper, and red pepper flakes (if you like a bit of heat). Stir well to combine all those wonderful flavors.

2. Prepare the Potatoes:

Place the halved or quartered baby potatoes in the bottom of your slow cooker. Pour half of the marinade over them and gently toss so every piece is nicely coated with the lemony herbs.

3. Season the Chicken:

Pat your chicken thighs dry with paper towels. This helps the marinade stick better. Rub the remaining marinade all over the chicken pieces, making sure they’re well covered.

4. Arrange Chicken and Lemon Slices:

Set the chicken thighs on top of the potatoes in the slow cooker. Then, place lemon slices evenly over the chicken and potatoes to add extra zest and aroma.

5. Cook and Serve:

Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be cooked through with an internal temperature of 165°F (75°C), and the potatoes should be tender. When ready, garnish with freshly chopped parsley. Serve warm with extra lemon wedges for squeezing over the dish if you like.

Can I Use Frozen Chicken Thighs in This Recipe?

Yes, you can! Just make sure to fully thaw the chicken thighs in the refrigerator overnight before using. Pat them dry thoroughly before applying the marinade to ensure the best flavor and texture.

Can I Add More Vegetables to the Slow Cooker?

Absolutely! Feel free to add vegetables like bell peppers, zucchini, or green beans about halfway through cooking to keep them from getting too soft. Just layer them on top of the chicken for a colorful, nutritious boost.

How Do I Store Leftovers?

Store any leftover chicken and potatoes in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through. Adding a squeeze of fresh lemon juice before serving helps revive the flavors.

Can I Make This Recipe Without a Slow Cooker?

Yes! You can bake the chicken and potatoes in a 400°F (200°C) oven for about 45-55 minutes, until the chicken is cooked through and potatoes are tender. Use the same marinade and arrange the ingredients in a baking dish for similar results.