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Slow Cooker Greek Chicken with Lemon Potatoes

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Slow Cooker Greek Chicken with Lemon Potatoes

Nutrition Facts

Slow Cooker Greek Chicken with Lemon Potatoes
CaloriesCalories
208 Per Serving
ProteinProtein
21g Per Serving
FiberFiber
4g Per Serving
Cost Per ServingCost Per Serving
$2.27
×
Calories 208
Total Fat 2.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.5 g
Cholesterol 56 mg
Sodium 81 mg
Total Carbohydrate 26 g
Dietary Fiber 4 g
Sugars 4 g
Added Sugars 0 g
Protein 21 g

Ingredients

Servings   4  

  • 1 pound baking potatoes (russet preferred), peeled and chopped into 2-inch pieces
  • 1 medium onion, sliced
  • 1 cup fat-free, low-sodium chicken broth
  • 1 tablespoon dried oregano and 1 tablespoon dried oregano, divided use OR
  • 1 tablespoon dried Italian seasoning and 1 tablespoon dried Italian seasoning, divided use
  • 1 3-pound chicken, skin, all visible fat, and giblets discarded
  • Juice from 2 medium lemons
  • 1/2 teaspoon garlic powder
  • 2 tablespoons coarsely chopped parsley OR
  • 1 tablespoon dried parsley

Directions

Tip: Click on step to mark as complete.

  1. In a 5- to 7-quart slow cooker, stir together the potatoes, onion, broth, and 1 tablespoon oregano.
  2. Put the chicken (breast side down) on top of the potato mixture. Pour the lemon juice over the chicken. Sprinkle the garlic powder and remaining 1 tablespoon oregano over the chicken.
  3. Cook, covered, on low for 9 to 10 hours or on high for 4 hours, or until the potatoes are fork-tender and the chicken is no longer pink in the center. Garnish with the parsley.
 

Nutrition Facts

Slow Cooker Greek Chicken with Lemon Potatoes
CaloriesCalories
208 Per Serving
ProteinProtein
21g Per Serving
FiberFiber
4g Per Serving
Cost Per ServingCost Per Serving
$2.27
×
Calories 208
Total Fat 2.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.5 g
Cholesterol 56 mg
Sodium 81 mg
Total Carbohydrate 26 g
Dietary Fiber 4 g
Sugars 4 g
Added Sugars 0 g
Protein 21 g

Ingredients

Servings   4  

  • 1 pound baking potatoes (russet preferred), peeled and chopped into 2-inch pieces
  • 1 medium onion, sliced
  • 1 cup fat-free, low-sodium chicken broth
  • 1 tablespoon dried oregano and 1 tablespoon dried oregano, divided use OR
  • 1 tablespoon dried Italian seasoning and 1 tablespoon dried Italian seasoning, divided use
  • 1 3-pound chicken, skin, all visible fat, and giblets discarded
  • Juice from 2 medium lemons
  • 1/2 teaspoon garlic powder
  • 2 tablespoons coarsely chopped parsley OR
  • 1 tablespoon dried parsley

Directions

Tip: Click on step to mark as complete.

  1. In a 5- to 7-quart slow cooker, stir together the potatoes, onion, broth, and 1 tablespoon oregano.
  2. Put the chicken (breast side down) on top of the potato mixture. Pour the lemon juice over the chicken. Sprinkle the garlic powder and remaining 1 tablespoon oregano over the chicken.
  3. Cook, covered, on low for 9 to 10 hours or on high for 4 hours, or until the potatoes are fork-tender and the chicken is no longer pink in the center. Garnish with the parsley.
 

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