SLOW COOKER GREEK CHICKEN

Slow Cooker Greek Chicken image

Provided by duonyte

Time 5h5m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/2 lbs yukon gold potatoes, sliced 1/4 inch thick
3 tablespoons olive oil, divided
kosher salt
3 lbs bone-in skin-on chicken thighs
ground black pepper
2 tablespoons all-purpose flour
1 cup thinly sliced yellow onion
1 tablespoon minced garlic
1/4 cup dry white wine
1 cup chopped pepperoncini pepper
1 cup pitted kalamata olive
1 lemon, cut into 8 wedges
2 tablespoons chopped fresh rosemary
1/2 cup low sodium chicken broth

Steps:

In a large slow cooker (6 qt), toss the potatoes with 1 tbl. of the oil and 1/2 teaspoons salt. Season the chicken on all sides with salt and pepper.
Heat the remaining 2 tbl. oil in a large skillet over medium-high heat. Flour half the chicken, shaking off excess, and add to skillet skin-side down. Cook until nicely browned on both sides, 8 to 10 minutes. Transfer to slow cooker, placing skin side up on top of the potatoes. Repeat with remaining chicken.
Pour off all but 2 tbl. of fat in the skillet, then return it to medium heat. Add the onion and cook, stirring occasionally, until golden, about 8 minutes. Add the garlic, and cook, stirring, for one minutes. Transfer the mixture to the slow cooker.
Return the skillet to high heat and add the wine, stirring and scraping to deglaze. Simmer until the wine is reduced by half, then add to the slow cooker.
Add the remaining ingredients, tucking them among the chicken thighs. Cover and cook on LOW for 4 1/2 hours or high for 2 1/2 hours.

Nutrition Facts : Calories 705.4, Fat 44.2, SaturatedFat 11.1, Cholesterol 191, Sodium 616.2, Carbohydrate 31.8, Fiber 4, Sugar 3.2, Protein 43