Greek Slow Cooker Chicken

This dish is based off the Greek chicken my friend Kim taught me. I modified it to use the 6-quart slow cooker in the summer instead of the oven.

Step: 1

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.

Step: 2

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.

Step: 3

Squeeze the juice of remaining lemon half over chicken (strain out seeds); sprinkle with oregano. Season chicken with salt and black pepper.

Step: 4

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).

Per Serving: 471 calories; protein 36.7g; carbohydrates 39.8g; fat 17.9g; cholesterol 95.7mg; sodium 173.5mg.

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