Tender, fall off the bone chicken in an herby, lemony sauce along with hearty potatoes and tangy olive. Sound good? That’s my Greek-inspired Crockpot Chicken Thighs. This flavor-packed dinner is almost ridiculously easy to cook, making it perfect for weeknight dinners and meal prep.
I always enjoy a good slow cooker chicken recipe. We cook Hawaiian Chicken in our crock pretty frequently, and slow cooker Crack Chicken and Tuscan Chicken are two of the most popular recipes on our site. This latest one is a surefire winner, too.
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Why You’ll Love It
- Well balanced flavors. The herbs, garlic and lemon all go so well together, and a touch of sweetness from honey really rounds out the sauce. And let’s not forget the olives, they’re a real bonus.
- It’s so easy. This meal is practically effortless. Technically, you could even skip searing the chicken if you’re feeling really lazy, though I do recommend this step for optimal flavor.
- Versatility. You can really serve this with just about any of your favorite side dishes. I’ll give you some of my top picks later in the post.
Ingredients
I have included exact amounts in the recipe card at the end of this post. Here are the things you’ll need:
- Chicken thighs – Bone-in, skin-on thighs are ideal for slow cooking, as they stay juicy and flavorful while the skin adds richness. You could use drumsticks or even chicken leg quarters, but breasts tend to dry out in a crockpot.
- Extra virgin olive oil – A staple in Greek cuisine. I use it both to sear the chicken and in the sauce. Regular olive oil works too if that’s all you have.
- Lemon juice – Brings brightness and that signature Mediterranean tang. Fresh squeezed is best here. Bottled lemon juice will work in a pinch, but the flavor won’t be as vibrant.
- Garlic – A key aromatic for authentic Greek flavor. Six cloves may sound bold, but it mellows beautifully during slow cooking.
- Honey – Balances the acidity of the lemon and adds a touch of sweetness that plays well with the herbs.
- Herbs – Oregano, rosemary and thyme. Use fresh if you have them, dried if you don’t. Note that you will need different amounts for fresh and dried, so be sure to pay attention to the amounts listed in the recipe card.
- Salt – Enhances all the other flavors. Start with the amount listed and adjust to taste at the end if needed.
- Black pepper – Freshly cracked pepper gives the best flavor.
- Potatoes – Bite-sized potatoes make this a hearty one-pot meal. Baby Yukon golds or red potatoes hold up especially well in slow cooking. If using larger potatoes, cut them into chunks.
- Lemon slices – Cooking with the slices adds extra citrus fragrance and gives the dish a nice presentation.
- Green olives – A very Greek touch! They add briny, savory depth. Kalamata olives are another great option if you prefer their slightly richer taste.
Slow Cooker Chicken Thighs with Potatoes Recipe
Step 1: Sear chicken. Heat 2 tablespoon extra virgin olive oil in a skillet over medium-high heat. Add a little salt and pepper on the chicken thighs, then sear them in the skillet for 3-4 minutes per side, just until they start to become a little golden brown.
Step 2: Prepare sauce. In a bowl, whisk together remaining extra virgin olive oil along with lemon juice, minced garlic, honey, oregano, rosemary, thyme, salt and pepper.
Step 3: Load up slow cooker. Place potatoes in the bottom of the slow cooker. Place chicken thighs atop potatoes, skin side up. Nestle in lemon slices and olives. Pour prepared dressing all over.
Step 4: Cook. Cover and cook 3-4 hours on HIGH or 6-7 hours on LOW, or until chicken reaches an internal temperature of 185°F. Serve with your favorite sides.
Serving Suggestions
This Greek-inspired crockpot chicken is a complete meal on its own with the tender potatoes, but it pairs beautifully with other Mediterranean sides. A crisp Greek Salad is always a winner. Or for a heartier vegetable side, try Greek Peas or Green Beans.
If you’d like to make it more filling, serve the chicken and potatoes alongside a bed of fluffy rice, or even orzo or pearled couscous. Warm pita bread or crusty artisan bread on the side is also fantastic for soaking up all that lemony, garlicky sauce.
Recipe Tips and Variations
- For a heartier version, add other Mediterranean vegetables like artichoke hearts, bell peppers, or cherry tomatoes into the crockpot. They’ll soak up the sauce and give extra color and flavor.
- If you’d like a saucier dish, add ½ cup of chicken broth or dry white wine to the crockpot before cooking. The extra liquid creates a beautiful pan sauce to spoon over rice or bread.
- For a lighter variation, you can remove the skin from the chicken thighs before cooking. You’ll lose a bit of richness, but the flavors will still be bright and satisfying.
- Sometimes I omit the potatoes and just have extra bread, rice, or whatever other starch I am having on the side.
Leftovers and Storage
Leftovers keep well and taste even better the next day as the flavors meld together. Store cooled chicken, potatoes, and sauce in an airtight container in the refrigerator for up to 4 days.
For reheating, warm the chicken and potatoes gently in a covered skillet over medium-low heat, adding a splash of chicken broth or water if needed to loosen the sauce. You can also reheat in the microwave.
If you’d like to store it longer, freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge and reheat as above.
Well my friends, that’s my Greek-inspired crockpot chicken. It’s super easy, full of those bright Mediterranean flavors, and the slow cooker really does all the work. If you give this one a try, let me know in the comments how it turned out for you.
More easy slow cooker meals:
Crockpot BBQ Ribs
Hawaiian Kalua Pig
Ground Turkey Chili
Guinness Beef Stew
Meaty Cabbage Soup
Slow Cooker Pork Chops
Crockpot Chicken Thighs (Greek Style with Potatoes)
Bring the flavors of Greece to your table with my easy Crockpot Chicken Thighs! Juicy chicken, lemon, garlic, potatoes, and olives all slow-cooked to perfection. A one-pot Mediterranean dinner that’s simple enough for weeknights but special enough for guests.
Ingredients
- 2 pounds chicken thighs
- 4 tablespoon extra virgin olive oil, divided
- ¼ cup lemon juice
- 6 cloves garlic, minced
- 1.5 tablespoons honey
- 1.5 tablespoons fresh oregano (or 1.5 teaspoons dried)
- 1 tablespoon fresh rosemary (or 1 teaspoon dried)
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 20oz bite-sized potatoes, washed
- 1 lemon, sliced
- 10-12 green olives
Instructions
- Heat 2 tablespoon extra virgin olive oil in a skillet over medium-high heat. Add a little salt and pepper on the chicken thighs, then sear them in the skillet for 3-4 minutes per side, just until they start to become a little golden brown.
- In a bowl, whisk together remaining extra virgin olive oil along with lemon juice, minced garlic, honey, oregano, rosemary, thyme, salt and pepper.
- Place potatoes in the bottom of the slow cooker. Place chicken thighs atop potatoes, skin side up. Nestle in lemon slices and olives. Pour prepared sauce all over.
- Cover and cook 3-4 hours on HIGH or 6-7 hours on LOW, or until chicken reaches an internal temperature of 185°F.
- Serve with your favorite sides.
Notes
- For a heartier version, add other Mediterranean vegetables like artichoke hearts, bell peppers, or cherry tomatoes into the crockpot. They’ll soak up the sauce and give extra color and flavor.
- If you’d like a saucier dish, add ½ cup of chicken broth or dry white wine to the crockpot before cooking. The extra liquid creates a beautiful pan sauce to spoon over rice or bread.
- For a lighter variation, you can remove the skin from the chicken thighs before cooking. You’ll lose a bit of richness, but the flavors will still be bright and satisfying.
- Leftovers keep well and taste even better the next day as the flavors meld together. Store cooled chicken, potatoes, and sauce in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 527Total Fat 31gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 23gCholesterol 194mgSodium 713mgCarbohydrates 28gFiber 3gSugar 6gProtein 38g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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