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Slow Cooker Mediterranean Chicken


Slow Cooker Mediterranean Chicken

  • 1 1/2 pounds red potatoes, peeled and cut into 3/4-inch cubes
  • 3 medium green onions, white and green parts thinly sliced on the diagonal and kept separated, divided
  • 1 medium garlic clove, minced
  • 1 1/2 teaspoon dried oregano, crumbled; divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium lemon, peel cut into strips, reserve juice; and 1 medium lemon, cut crosswise into 8 slices, divided
  • 4 boneless, skinless chicken breast halves (about 4 ounces each), fat removed
  • 2 medium tomatoes, chopped
  • 1/4 cup crumbled low-fat feta cheese


Spray slow cooker with cooking spray. Make a layer of half the potatoes. Sprinkle with half the white parts of the green onions, half the garlic, 1/2 teaspoon oregano, half the salt, and half the pepper. Top with half the lemon peel strips and 2 lemon slices. Repeat with another layer; do not stir.

Place chicken on vegetables. Sprinkle with the final 1/2 teaspoon oregano. Top each piece of chicken with 1 slice of lemon. Pour lemon juice around, not over, the chicken. Cook, covered, on low for 4 to 6 hours, or until chicken is no longer pink in the center. Serve chicken with potato mixture and cooking liquid. Garnish with tomatoes, feta and green parts of the green onions. Makes 4 servings.

Approximate Nutrient Analysis per serving:
300 calories, 5 g fat, 1.5 g saturated fat, 75 mg cholesterol, 400 mg sodium, 36 g carbohydrate, 5 g fiber, 4 g sugar, 30 g protein


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