Slow Cooker Lemon Herb Chicken and Potatoes

Slow Cooker Lemon Herb Chicken and Potatoes

An incredibly easy, flavorful, and surprisingly light slow cooker meal perfect for hot summer days when you don't want to turn on the oven. The lemon and herbs keep it bright and fresh.

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Prep Time 15

Cook Time 4

Total Time 4 15

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 410

Ingredients Method Notes

Ingredients

Main Components

2.5 lbs Boneless, skinless chicken thighs (or breasts, depending on preference)
1.5 lbs Small red potatoes Halved or quartered
2 cups Chicken broth
1 medium Yellow onion Sliced

Lemon Herb Marinade

1/2 cup Fresh lemon juice About 3 lemons
1/4 cup Olive oil
4 cloves Garlic Minced
1 tablespoon Dried Italian seasoning
1 teaspoon Dijon mustard
1 teaspoon Salt
1/2 teaspoon Black pepper

Method

Instructions

In a small bowl, whisk together all the Lemon Herb Marinade ingredients: lemon juice, olive oil, minced garlic, Italian seasoning, Dijon mustard, salt, and pepper.
Place the sliced onions and quartered potatoes in the bottom of a 6-quart or larger slow cooker.
Arrange the chicken thighs evenly over the potatoes and onions. Pour the reserved chicken broth over the contents of the slow cooker.
Pour the prepared lemon herb marinade evenly over the chicken, ensuring all pieces are coated well. Do not stir.
Cover the slow cooker and cook on LOW for 7 to 8 hours, or on HIGH for 3.5 to 4 hours, until the chicken is tender and cooked through (internal temperature reaches 165°F).
Carefully remove the chicken, potatoes, and onions using a slotted spoon. If desired, reduce the liquid by simmering on the stovetop after cooking, or use the liquid as a light sauce over the finished dish.

Notes

For an extra pop of freshness, sprinkle with fresh chopped parsley just before serving. Feel free to add chopped carrots or bell peppers with the potatoes for added vegetables.