Slow cooker lemon and garlic chicken

    (66)
    4 hours 20 min

    Lemon, wine and lots of garlic give this slow cooker chicken intense flavour. It's cooked with potatoes so you can simply serve with some green veg or a salad.


    8 people made this

    Ingredients
    Serves: 6 

    • 1 lemon, cut in half
    • 6 cloves peeled garlic, or more to taste (divided)
    • 1 (1.3kg) whole chicken, skin removed
    • 6 potatoes, sliced into 2cm thick rounds
    • 1 large onion, roughly chopped
    • 4 tablespoons white wine
    • 4 tablespoons olive oil
    • 1 teaspoon chicken stock granules
    • 4 tablespoons boiling water
    • 2 teaspoons dried oregano
    • salt and pepper to taste

    Method
    Prep:20min  ›  Cook:4hr  ›  Ready in:4hr20min 

    1. Place one half of the lemon and 3 garlic cloves in cavity of chicken. Reserve other half of lemon.
    2. Layer the sliced potatoes and the onions in the 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 chicken stock granules in the boiling water and add to the cooker.
    3. Squeeze the juice of remaining lemon half over chicken (without seeds); sprinkle with oregano. Season chicken with salt and black pepper.
    4. Cover and cook on Low setting for 8-10 hours, or on High setting for 4-6 hours, or until chicken is no longer pink and cooked through.

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    Reviews & ratings
    Average global rating:
    (66)

    Reviews in English (50)

    0

    Can't see why bad reviews. We loved it but did make a few changes. Didn't skin the chicken (life's too short). Added chopped fennel bulb with the onion and potato, plus used fresh rosemary and thyme along with the oregano and cooked the chicken on its back - really delicious, moist and tender. We served with a Greek salad. Chicken will always look pale in the slow cooker but it tasted so good and the salad added colour.  -  30 Apr 2017

    by
    51

    Some changes: Lose the lemon! Greeks don't use them. Leave the skin on to keep the breasts moist. Season with Cavender's Greek Seasoning or salt, pepper, garlic, oregano, rosemary and thyme. Don't overcook it! The chicken bouillon is loaded with MSG! I don't let it in my kitchen.  -  23 Jul 2011  (Review from Allrecipes US | Canada)

    by
    47

    Delicious!! The chicken was so tender and moist!! I didn't have any white wine, so I added H2O, however next time I'll just add chicken broth.. And at the end I needed to add a little more salt, but this will definately be made again!!! Thanks for sharing!!  -  07 Apr 2011  (Review from Allrecipes US | Canada)

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