Crockpot Greek Lemon Chicken Thighs with Veggies & Potatoes
Crockpot Greek Lemon Chicken Thighs with Veggies & Potatoes is an easy weeknight dinner recipe. This is a simple dump-and-forget dinner recipe, which is so flavorful and tasty.
1Corn on the cobshucked and chopped to 2-inch dices
1teaspoonOlive Oil
½cupChicken Brothlow sodium
1teaspoonGarlic Powder
1teaspoonOnion Powder
2tablespoonDried Oregano
1teaspoonDried Rosemary
1teaspoonDried Basil
1Tsp Salt & Pepper
3tablespoonLemon Juicejuice of one large Lemon
2teaspoonLemon Zestfor garnish
2tablespoonFreshly chopped Parsleyfor garnish
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INSTRUCTIONS
Dab the Chicken Thighs dry using a Paper Towel. Heat Olive Oil in a skillet. Season the Chicken Thigh pieces with salt and pepper. As the oil shimmers, add the chicken thigh pieces, skin side down to the skillet, and sear them until golden brown on both sides. (it should take about 3-4 minutes over medium-high heat)
Add the veggies (Potatoes, Zucchini, Corn, Onion & Garlic) to the Crockpot in a single layer. Add the seasonings & herbs (Salt, Pepper, Garlic Powder, Onion Powder, Dried Rosemary, Dried Oregano, and Dried Basil) over the veggies. Pour the Chicken Broth and Olive Oil over it. Toss to combine everything.
Now, add the seared Chicken Thighs to the crockpot. Pour Lemon Juice over it. Cover with the lid and slow cook on low heat for 6-7 hours.
Once this gets cooked, garnish with some freshly chopped Parsley and Lemon Zest. Serve immediately.
Video
Nutrition
Nutrition Facts
Crockpot Greek Lemon Chicken Thighs with Veggies & Potatoes
Amount Per Serving
Calories 345
* Percent Daily Values are based on a 2000 calorie diet.
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