Crock Pot Greek Chicken and Potatoes

From: bobo3039

On Mar 19, 2008

This smelled so good when it was cooking, but the taste was just ok for me. I added some extra garlic; I think I should have added additional oregano as well as the seasoning was very subtle. Greek seasoning might be something to add for extra flavor. I think 8 hours in my crockpot would have been enough as the chicken became quite dry after 10 hours.

From: Chef #563480

On Jan 4, 2008

My wife and I enjoyed this as a change from chicken with......

From: GaylaJ

On Feb 2, 2007

This was good, but I must add that for a crockpot meal, it was very good. I used large bone-in, skin-on breasts, as I do not like what the crockpot does to boneless, skinless breasts (unless their purpose is to be shredded barbecue). I didn't peel the potatoes (Yukon Golds), included the optional carrots, and added extra oregano. I only cooked for 8 hours, and that was plenty of time in my crockpot. The potatoes were a little more done than I prefer, but that is a bit of the price we pay for the convenience and ease of a one-pot, slowcooker meal. The chicken browned nicely, as I used 3 large breast halves and laid them over the top in a single layer. It was so nice to have most of the meal already cooked--all that was left to do was prepare a quick loaf of bread and steam some broccoli, and dinner was served. Thanks for posting this recipe!

From: Chef #527016

On Jul 27, 2008

Like the chef below, I used three chicken breasts on top of my potatoes (6 red salad sized) and carrots (the tiny ones prepeeled). I decided to throw this together around midnight so I could cook it while away at work. Instead of squeezing lemons at this late hour I used Real Lemon concentrate so I had a robust lemon flavor. I also used 1/2 a small onion chopped instead of onion powder which I couldn't find. I was pleased with the results! Thanks! update - the time I made it and took the picture, I used thyme from my garden and yellow potatoes!