This is one of my go-to recipes (if I have such a thing… that means I’ve made it more than once!) from one of my all-time favorite cookbooks, that crockpot classic, “Fix it and Forget it“. All kinds of crockpot recipes and variations for everything from roast beef to mac and cheese to cake.
The one I picked today was called “Greek Chicken”. I don’t know what makes it Greek, except for maybe the oregano? At any rate, it’s a good basic recipe with few ingredients, but reliable, and, of course, tasty. Can’t go wrong with chicken, oregano and olive oil!
Note: You’ll want to use dried oregano in this recipe because it provides the most flavor. However, if you have fresh oregano from the garden, you can add a little extra of it (maybe 1 TBSP chopped) towards the end of the cooking time.
Recipe: Greek Chicken
Summary: an easy but delicious crock pot recipe
- 2-3 lbs red potatoes
- 2-3 lbs chicken pieces (quarters are best, but any kind will do)
- 1/2 onion, chopped
- 2-3 cloves garlic, minced
- salt & pepper to taste
- 1 TBSP dried oregano
- 1-2 TBSP olive oil
- Peel the potatoes if desired. Chop them into quarters and place in the bottom of the crock pot.
- Place the chicken pieces on top of the potatoes.
- Sprinkle the chicken with onion, garlic, and seasonings.
- Drizzle all with olive oil.
- Cook on High for 4 hours or Low for 6-8 hours.
This post was originally published in 2009. I’ve updated it and included a printable recipe card and made the instructions on this popular recipe a little more clear.