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.
Ready in: 7hours20minutes
2lbsyellow potatoes, cut into large chunks (about 2-inches)
1/2mediumyellow onion,cut into chunks
2 1/2tspdried oregano
1 tspdried basil
1tspdried rosemary, crushed
Salt and freshly ground black pepper
3 lbs.bone-in, skin-on chicken thighs,trimmed of excess skin
1 1/2Tbspolive oil
3 1/2Tbspfresh lemon juice
2tsplemon zest, 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, 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.
Note that the lemon slices were only added at the end for looks, I don't recommend cooking them with the potatoes and chicken because that white pith of the lemon adds a bitter flavor.