- 1 (3 pound) whole chicken, skin removed
- 1 lemon, cut in half
- 6 cloves peeled garlic, or more to taste (divided)
- 6 red potatoes, sliced into 1-inch thick rounds
- 1 large onion, roughly chopped
- 1/4 cup white wine
- 1/4 cup olive oil
- 1 teaspoon chicken bouillon granules
- 1/4 cup boiling water
- 2 teaspoons dried oregano
- salt and pepper to taste
- Rinse the chicken, inside and out. Place one half of the lemon and 3 garlic cloves in cavity of chicken. Reserve other half of lemon.
- Layer the sliced potatoes and the onions in the crock of a slow cooker. Sprinkle remaining 3 garlic cloves around the inside of the cooker; place chicken onto the vegetables. Pour in the wine and olive oil. Dissolve bouillon in the boiling water, and add to the cooker.
- Squeeze the juice of remaining lemon half over chicken (strain out seeds); sprinkle with oregano. Season chicken with salt and black pepper.
- Cover, and cook on Low setting for 8-10 hours, or on High setting 4-6 hours. A meat thermometer, inserted into the thickest part of a thigh, not touching a bone, should read at least 160 degrees F (70 degrees C).
02/28/2017
recipepes.com
Greek Slow Cooker Chicken, recipe
PT15M
PT1H
5
455 calories
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