2 lbs small red potatoes
2 lbs chicken breasts (*see review)
1 onion, cut into big chunky slices
4 cloves garlic, minced
1/2 tsp pepper
1 T dried oregano
1 tsp lemon pepper
1 tsp salt
1 T olive oil
3 T lemon juice (I used concentrate, but fresh would be good)
Place potatoes and onions in the bottom of slow cooker. Place chicken on top of potatoes. In a small bowl combine the cloves, pepper, oregano, lemon pepper, salt, olive oil and lemon juice. Spoon over the top of the chicken. Cover and cook on LOW for 4 1/2 to 5 hours or until potatoes are tender.
The past week or so I’ve been staying at my parents house in Montana for a little vacation. I decided to actually do something productive and helpful yesterday and make dinner for everyone. I asked my mom to thaw some chicken for me and dig up some potatoes from the garden (so much for me being helpful…”sure I’ll make dinner for everyone. Go get me all the ingredients and place them on the counter for me, now!”) We have church at 11 am and I figured I’d throw everything in right before we leave. Unfortunately, my mom only heard me say ‘boneless skinless’ and not ‘boneless skinless thighs.’ So we ended up using breasts instead of thighs. Not a good choice. *For some reason, breasts don’t turn out that great in the slow cooker. They come out pretty tough. I would use bone-in thighs or boneless thighs and make this recipe again but I wouldn’t make it with the breasts. However, I really enjoyed the flavoring and the potatoes were wonderful. The little red potatoes are a must, don’t use Russet. If you wanted to just make a side dish of potatoes you could fill up your slow cooker just with potatoes and pour the seasonings and lemon juice over it and I think it would be a hit. So if you’re using breasts I give this recipe 3 stars, if you’re using thighs I’d give it 4 stars.