Slow-Cooked Lemon-Oregano Chicken with Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs slow-cooked with baby potatoes, lemon slices, and fresh oregano for a hearty and tender Greek-inspired meal. This mediterranean-inspired greek ready in about 375 minutes pairs (about 2 lbs) bone-in chicken thighs, halved baby potatoes, large, thinly sliced lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 360 min Serves 4 Mediterranean cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 6 bone-in chicken thighs with 1.5 tsp salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat and brown chicken for 3 minutes per side until golden but not cooked through.
  2. Step 2: Transfer chicken to slow cooker. Add 1.5 lbs halved baby potatoes, 5 smashed garlic cloves, and 1 large thinly sliced lemon over and around the chicken.
  3. Step 3: Drizzle remaining 2 tbsp olive oil and pour 1/2 cup chicken broth over ingredients. Sprinkle 2 tbsp chopped fresh oregano evenly on top.
  4. Step 4: Cover and cook on low for 6 hours or high for 3 hours until chicken is tender and potatoes are fork-tender.
  5. Step 5: Remove lid 15 minutes before serving to allow sauce to reduce slightly and intensify flavors.

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Frequently asked questions

How long does Slow-Cooked Lemon-Oregano Chicken with Potatoes take to make?

Total time is about 375 minutes (15 min prep + 360 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Lemon-Oregano Chicken with Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep halved baby potatoes from drying out.

Can I substitute ingredients in Slow-Cooked Lemon-Oregano Chicken with Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Lemon-Oregano Chicken with Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Lemon-Oregano Chicken with Potatoes?

Mediterranean greek like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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