Crockpot Lemon Chicken and Potatoes: Zesty One-Pot Comfort (Print Version)

Crockpot Lemon Chicken and Potatoes brings bright, tender chicken and creamy potatoes together in an easy, hands-off meal. A family favorite for busy nights!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 4 Hours minutes
Total Time: 19 minutes
Servings: 4-6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free

# Ingredients:

→ Main Stars

01 - 2 lbs boneless, skinless chicken thighs
02 - 1.5 lbs small potatoes (Yukon Gold or Red Bliss), cut into 1-inch chunks

→ Zesty Flavor Boosters

03 - 1/2 cup chicken broth (low sodium preferred)
04 - 1/4 cup fresh lemon juice
05 - 1 tbsp lemon zest
06 - 4 cloves garlic, minced
07 - 1 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 2 tbsp olive oil

→ Finishing Touches

11 - 1/4 cup fresh parsley, chopped

→ Optional Extras

12 - A pinch of red pepper flakes for a little kick
13 - 1/2 cup chopped artichoke hearts (added in last hour)

# Instructions:

01 - First things first, get those potatoes scrubbed and cut into roughly 1-inch chunks. I don't bother peeling them because, honestly, who has the time? Plus, the skins add a nice rustic touch. Then, trim any excess fat from your chicken thighs. I usually pat them dry a bit too; it helps the seasonings stick better. This is where I start to feel like a real chef, even if my counter is already a bit messy!
02 - In a large bowl, toss the potatoes and chicken with the olive oil, minced garlic, oregano, salt, and black pepper. Make sure everything is well coated! I always give it a good mix with my hands, really getting in there. This is where you infuse so much flavor, so don't be shy with the seasoning. I once rushed this step, and the final dish was just… okay. Lesson learned: thorough seasoning pays off.
03 - Pour about half of the chicken broth into the bottom of your slow cooker. Then, arrange the seasoned potatoes evenly in a single layer. This helps them cook through nicely. Next, place the chicken thighs on top of the potatoes. It’s like building little flavor layers, and honestly, it’s quite satisfying. Don't crowd the pot too much; we want everything to cook evenly!
04 - Now, pour the remaining chicken broth over the chicken and potatoes. Scatter the lemon zest over everything, then squeeze in that fresh lemon juice. This is where the magic happens and you start to smell that amazing citrusy goodness. I usually give it one last little stir, just to make sure the broth gets everywhere, but gently, so you don't mess up your nice layers.
05 - Cover your slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. I usually go for low if I'm leaving it all day, but high works if you're in a bit of a rush. You'll know it's done when the chicken is super tender and easily shredded, and the potatoes are soft and creamy. The aroma filling your kitchen around hour three is just the best, honestly!
06 - Once it’s done, give the chicken a little shred with two forks right in the pot, or just leave the thighs whole—your call! Stir in the fresh parsley. The sauce will be wonderfully rich and lemony. Serve it up hot, maybe with a little extra lemon wedge on the side for those who love an extra zing. It looks so vibrant and tastes even better. Enjoy your amazing Crockpot Lemon Chicken and Potatoes!

# Notes:

01 - Always use fresh lemon juice and zest; the bottled stuff just doesn't compare.
02 - Leftovers store well in an airtight container for 3-4 days in the fridge.
03 - If you don't have chicken thighs, chicken breasts work, but reduce cook time slightly to prevent drying.
04 - Serve with a sprinkle of fresh parsley and an extra lemon wedge for a bright finish.

# Equipment Needed:

01 - Slow cooker (6-quart or larger)
02 - large mixing bowl
03 - measuring cups and spoons
04 - sharp knife
05 - cutting board

# Nutrition (Per Serving):

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

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