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


  1. Spray slow cooker with cooking spray.
  2. Make a layer of half the potatoes.
  3. Sprinkle with half the white parts of the green onions, half the garlic, 1/2 teaspoon oregano, half the salt, and half the pepper.
  4. Top with half the lemon peel strips and 2 lemon slices.
  5. Repeat with another layer; do not stir.
  6. Place chicken on vegetables.
  7. Sprinkle with the final 1/2 teaspoon oregano.
  8. Top each piece of chicken with 1 slice of lemon.
  9. Pour lemon juice around, not over, the chicken.
  10. Cook, covered, on low for 4 to 6 hours, or until chicken is no longer pink in the center.
  11. Serve chicken with potato mixture and cooking liquid.
  12. 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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