Crockpot Lemon Chicken & Potatoes: Zesty, Slow-Cooked Meal (Print Version)

Crockpot Lemon Chicken and Potatoes delivers tender chicken, zesty lemon, and soft potatoes effortlessly. A delicious slow cooker meal for busy weeknights!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 4 Hours minutes
Total Time: 19 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American Homestyle
Dietary: Gluten-Free (check broth), Dairy-Free

# Ingredients:

→ Main Stars

01 - 2 lbs boneless, skinless chicken thighs
02 - 1.5 lbs small yellow or red potatoes, cut into 1-inch pieces
03 - 1 cup chicken broth (low sodium preferred)

→ Zesty & Aromatic Boosters

04 - 2 large lemons (zest and juice)
05 - 6 cloves garlic, minced
06 - 1 medium yellow onion, roughly chopped

→ Herb & Spice Harmony

07 - 1 tsp dried oregano
08 - 1 tsp dried thyme
09 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

10 - 1/4 cup fresh parsley, chopped

# Instructions:

01 - First things first, get your chicken thighs patted dry. This helps the seasonings stick, honestly. Then, give those potatoes a good scrub and chop them into about 1-inch pieces. Don't worry about perfect cubes, rustic is good! Slice up your onion and mince all that glorious garlic. And zest your lemons before you juice them – it's so much easier, trust me on that one. This prep usually takes me about 15 minutes, depending on how many kitchen distractions I have.
02 - Now for the fun part: layering! Place your chopped potatoes and onions at the bottom of your 6-quart slow cooker. This creates a nice bed for the chicken and helps the potatoes soak up all those amazing flavors. Next, arrange the chicken thighs on top of the veggies. Try to get them in a single layer if you can, but if they overlap a bit, it’s not the end of the world. Just don't overcrowd the pot too much, or things won't cook evenly.
03 - In a small bowl, whisk together your chicken broth, lemon juice, minced garlic, dried oregano, and dried thyme. Add a good pinch of salt and pepper here, too! Give it a sniff – doesn't it smell amazing already? Now, pour this liquid gold evenly over the chicken and potatoes in your slow cooker. Make sure everything gets a little bit of that lemony goodness. This step is where all the magic starts to happen.
04 - Pop the lid on your slow cooker. Set it to LOW for 7-8 hours or HIGH for 3-4 hours. I usually go for low if I'm leaving it all day, but high works great if you're in a bit of a rush. Resist the urge to peek! Every time you lift that lid, you let out all the heat and steam, which adds to your cooking time. I've learned this the hard way, waiting an extra hour for dinner because I was impatient, oops!
05 - Once the cooking time is up, your chicken should be incredibly tender and the potatoes soft. Carefully remove the chicken and potatoes from the slow cooker and set them aside. There will be a lovely, flavorful broth left in the pot. If you want, you can skim off any excess fat from the top. Give the sauce a taste and add a little more salt or pepper if it needs it. Sometimes I add a tiny extra squeeze of fresh lemon juice here for a final pop!
06 - Shred the chicken slightly with two forks or leave it whole, whichever you prefer. Return the chicken and potatoes to the slow cooker, or serve them directly from the pot. Sprinkle generously with fresh chopped parsley. The aroma at this point? Pure heaven! The chicken should be falling apart, the potatoes tender, and the sauce bright and savory. It's ready for digging in!

# Notes:

01 - Don't overcrowd your slow cooker! If you do, things won't cook evenly, and you'll end up with some mushy spots and some crunchy ones. Trust me, I've been there.
02 - You can prep all the ingredients the night before and store them in the fridge in separate containers. Just dump and go in the morning. Total game-changer for busy mornings!
03 - No chicken broth? Veggie broth works just fine, though the chicken flavor won't be as deep. I've even used water with a bouillon cube in a pinch, and it was... acceptable. But broth is better!
04 - A sprinkle of Parmesan cheese (if you're not dairy-free) adds a lovely savory kick right before serving. Don't knock it 'til you try it!

# Equipment Needed:

01 - 6-quart slow cooker
02 - sharp knife
03 - cutting board
04 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 450 Calories
Total Fat: 20g
Total Carbohydrate: 35g
Protein: 30g

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