This post may contain affiliate links. Please read our disclosure policy.
My slow cooker might be the most hardworking appliance in my kitchen—and this Slow Cooker Lemon Chicken and Potatoes is one of the reasons why.
I first came across this recipe in Michele Scicolone’s wonderful The Italian Slow Cooker (affiliate link), and it has been a regular in my dinner rotation ever since. On busy days when I want a real meal on the table without spending the afternoon in the kitchen, this is exactly what I reach for.
Everything goes into the crock pot with just a few minutes of prep, and by dinnertime the chicken is tender, the potatoes are soft and savory, and the whole kitchen smells wonderful. The lemon flavor is bright but never sharp—whole lemon slices are added during the last hour of cooking, which keeps things mellow and fragrant rather than bitter. It’s a simple trick that makes a real difference.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients and Substitutions
- Calories and WW Points?
- How to Make Slow Cooker Lemon Chicken and Potatoes
- Tips for Success
- Serving Suggestions
- Storing and Reheating Leftovers
- Slow Cooker Lemon Chicken and Potatoes Recipe
- Frequently Asked Questions
- More Slow Cooker Chicken Recipes You’ll Love
Why You’ll Love This Recipe
- Mostly hands-off — just a few minutes of prep and the slow cooker does the rest.
- Bright lemon, garlic, and oregano give it a fresh, Mediterranean feel that makes it taste like you worked much harder than you did.
- Hearty and genuinely satisfying — chicken and potatoes in one pot is a complete dinner.
- 347 calories per serving and WW friendly.
- Easy to adapt with chicken breasts, boneless thighs, or whatever vegetables you have on hand.
Ingredients and Substitutions
- Red potatoes — Cut into wedges so they cook evenly. Yukon Gold potatoes work well too.
- Chicken thighs — The recipe calls for bone-in thighs with skin removed. Bone-in thighs stay moist and tender through the long cook time. You can use boneless thighs or chicken breasts — see the FAQ below for timing notes.
- Onion and garlic — Briefly microwaved before adding. This extra step softens the aromatics and deepens their flavor in a way that adding them raw to the slow cooker doesn’t quite achieve. Worth the extra two minutes.
- Dried oregano — A simple, classic pairing with lemon and chicken. Italian seasoning will also work well.
- Dry white wine — Adds depth and brightness to the cooking liquid. Substitute chicken broth to keep if you prefer to skip the wine.
- Fresh lemon juice and lemon slices — The juice goes in at the start for background brightness; the slices are added in the last hour so they stay mellow rather than turning bitter. Using an organic lemon is a good idea here since you’re eating the whole slice.
Calories and WW Points?
According to my calculations, each serving has:
- Calories: 347
- WW Points: 0
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.) - Old WW Points: 8 PointsPlus
How to Make Slow Cooker Lemon Chicken and Potatoes
Step 1: Place the potato wedges in the bottom of a 4- to 5-quart slow cooker and season generously with salt and pepper.
Step 2: Pat the chicken thighs dry and season both sides with salt and pepper. Place on top of the potatoes.
Step 3: Combine the sliced onions, garlic, and oregano in a microwave (affiliate link)-safe bowl. Microwave (affiliate link), stirring occasionally, for 3–5 minutes until the onions are softened. Stir in the wine and lemon juice, then pour the mixture over the chicken and potatoes.
Step 4: Cover and cook on LOW for 5 hours.
Step 5: Add the lemon slices, tucking them in and around the chicken. Cook for 1 more hour, or until the chicken and potatoes are completely tender.
Step 6: Serve with your favorite vegetable — green beans, asparagus, broccoli, or carrots all work beautifully alongside.
Tips for Success
A few things that will help this recipe turn out perfectly every time:
- Don’t skip microwaving the onions and garlic. It only takes a few minutes and makes a noticeable difference in flavor depth.
- Add the lemon slices in the last hour only. This is the most important technique note in the recipe. Lemon slices added too early can turn bitter during the long cook time. Adding them in the final hour keeps the flavor bright and mellow.
- Use an organic lemon if you can. Since you’re cooking and eating the whole slice — peel and all — organic is worth it here.
- Don’t rush the cook time. Six hours on LOW gives the potatoes time to become tender and the flavors time to develop fully. Resist the urge to cook on HIGH to speed things up, as the chicken can dry out.
Serving Suggestions
This is a satisfying complete meal on its own, but a simple green vegetable alongside makes it even better. I love it with roasted asparagus or steamed broccoli. If you want something lighter, a simple green salad works perfectly and keeps cleanup easy.
Storing and Reheating Leftovers
Leftovers keep well covered in the refrigerator for up to 3 days. Reheat gently in the microwave or in a covered skillet over low heat with a small splash of chicken broth to keep things moist. The flavors actually deepen overnight, so day-two leftovers are especially good.
If you’ve made this Crock Pot Lemon Chicken with Potatoes, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Lemon Chicken and Potatoes Recipe
Ingredients
- 4 medium red potatoes, cut into wedges
- Salt and freshly ground pepper
- 4 chicken thighs (5 to 6 ounces each), skin removed
- 1 cup thinly sliced onions
- 3 garlic cloves, finely chopped
- 2 teaspoons dried oregano
- 1/4 cup dry white wine
- 1 tablespoon fresh lemon juice
- 1 medium lemon, sliced and seeded
Instructions
- Ideal Slow Cooker Size: 4- to 5-Quart
- Place the potatoes in the slow cooker and season liberally with salt and pepper.
- Pat the chicken dry and sprinkle with salt and pepper.
- Place the seasoned chicken on top of the potatoes.
- Place the onions, garlic and oregano in a microwave safe bowl (affiliate link) and microwave, stirring occasionally, until the onions are softened, 3 to 5 minutes. Stir in the wine and lemon juice and pour the mixture over the chicken and potatoes.
- Cover and cook on LOW for 5 hours. Add the lemon slices, tucking them in and around the chicken and cook for 1 hour more, or until the potatoes and chicken are tender.
- Serve with your favorite colorful vegetables, such as carrots, green beans, broccoli or asparagus.
Notes
(Must be logged into WW on a smartphone or tablet.) 8 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: adapted from The Italian Slow Cooker (affiliate link) by Michele Scicolone
Frequently Asked Questions
Should I use bone-in or boneless chicken thighs?
The recipe was developed with bone-in, skin-removed chicken thighs. Bone-in thighs hold up best to the long cook time and stay moist and flavorful. Boneless thighs work too — check for doneness around the 4 to 4.5 hour mark on LOW.
Can I use chicken breasts instead of thighs?
Yes! Chicken breasts can be used, but they tend to cook faster and can dry out with too much time in the slow cooker. Check them around the 3.5 to 4 hour mark on LOW, depending on their size.
Will the lemon slices make the dish bitter?
Not if you add them at the right time. Adding the lemon slices in the last hour — rather than at the beginning — keeps the flavor bright and mellow. I like to use an organic lemon when possible since you’re eating the whole slice.
Can I substitute chicken broth for the white wine?
Absolutely. Chicken broth works well and is the right choice if you’re following the Simply Filling approach.
What size slow cooker should I use?
A 4- to 5-quart slow cooker is ideal for this recipe.
Can I make this ahead?
Yes—it reheats beautifully. Make it the day before, refrigerate, and reheat gently before serving. The flavors actually improve overnight.
More Slow Cooker Chicken Recipes You’ll Love
If you like this slow cooker slow cooker lemon chicken and potatoes you’ll also love:
You don’t say whether the chicken thighs should be bone-in or boneless. If made with boneless thighs, should the time be adjusted?
Hi Carol, This was made with bone-in chicken thighs with skin removed. I think time for boneless would be slightly less. ~Martha
How many smart points is this? The required nutritional info is not available like the sugar and sat fat. Can you help?
Can you make this dish with chicken breast?
Hi Mary Ann, Sure you can use chicken breasts. They may be done a little sooner depending on size. Hope this helps.
Do you put slices in with the peel & pith? Wouldn’t that make the sauce bitter?
Hi Sheila, according to the recipe, you just slice the lemon, without peeling it. I did use an organic lemon from my brother’s lemon tree. The final dish wasn’t bitter at all. Hope this helps.