I make this a lot, because it’s easy, because it reminds me of the Greek Festival I would attend with my family every year, back in New York, and because it’s absolutely delicious.
Five chicken thighs (my favorite cut to use in the slow cooker, because chicken breasts get too dry, and because I can get thighs for 68 cents a pound)
Greek seasoning (not necessary, just use salt and pepper if you don’t have)
1 tbsp or so of oregano
a few minced cloves of garlic
juice of one lemon
and another lemon, sliced.
Place chicken in slow cooker, season with Greek seasoning, oregano, salt, and pepper. Pour lemon juice on top, add garlic, top with lemon slices. Let cook on high for around 4 hours.
Take out out half the sauce (sometimes the thighs I have are a little lean, and there isn’t enough sauce to do this – you can add some chicken stock and/or more lemon uice) and use it to roast four potatoes, peeled and cut into 1-2 inch cubes. I added a little extra oregano to the potatoes, and 1tsp of semolina flour. And salt — it’s pretty hard to over-salt potatoes. Toss to coat. Roast at 400 degrees for about 30 minutes, then stir and add more liquid if necessary, return to oven for another 20-30 minutes.