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Slow-Cooked Greek Chicken Dinner

 Slow-Cooked Greek Chicken Dinner
“I got this recipe from my sister and my family really likes it a lot. It makes the house smell so good!” The amount of garlic might seem high, but it's just right. You get every bit of the flavor without it overpowering the other ingredients. —Terri Christensen of Montague, Michigan
6 ServingsPrep: 20 min. Cook: 5 hours


  • 6 medium Yukon Gold potatoes, quartered
  • 1 broiler/fryer chicken (3-1/2 pounds), cut up and skin removed
  • 2 large onions, quartered
  • 1 whole garlic bulb, separated and peeled
  • 3 teaspoons dried oregano
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 1/2 cup plus 1 tablespoon water, divided
  • 1 tablespoon olive oil
  • 4 teaspoons cornstarch


  • Place potatoes in a 5-qt. slow cooker. Add the chicken, onions and
  • garlic. Combine the oregano, salt, pepper and 1/2 cup water; pour
  • over chicken and vegetables. Drizzle with oil. Cover and cook on low
  • for 5-6 hours or until chicken juices run clear and vegetables are
  • tender.
  • Remove chicken and vegetables to a serving platter; keep warm. Strain
  • cooking juices and skim fat; transfer to a small saucepan. Bring
  • liquid to a boil. Combine cornstarch and remaining water until
  • smooth. Gradually stir into the pan. Bring to a boil; cook and stir
  • for 2 minutes or until thickened. Serve with chicken and vegetables.

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Slow-Cooked Greek Chicken Dinner (continued)

Directions (continued)

  • Yield: 6 servings.
Nutritional Facts: 4 ounces cooked chicken with 1 cup vegetables and 1/3 cup gravy equals 410 calories, 10 g fat (2 g saturated fat), 86 mg cholesterol, 482 mg sodium, 47 g carbohydrate, 5 g fiber, 34 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.