Lemon Garlic Chicken and Potatoes

Name: Lemon Garlic Chicken and Potatoes Slow Cooker
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 3 servings
Cuisine: American
Ingredients: 1.5 lbs red potatoes, halved; 1/4 cup chicken stock; 1/2 cup olive oil; 1 tbsp minced garlic and red chili pepper; 2 lemons, zested and juiced; 1 tsp onion powder; 1 tsp paprika; 1 tsp dried thyme; 1 tsp dried oregano; 2 tbsp tomato paste; 1.5 lbs boneless, skinless chicken breasts; salt, to taste; black pepper, to taste; 1 head broccoli, for serving

This slow cooker lemon garlic chicken and potatoes is a hands-off one-pot meal that combines tender chicken breasts and red potatoes in a bright, tangy lemon-tomato sauce infused with garlic and Mediterranean herbs.

⚡Slow Cooker

🌍American 🏷️Slow cooker chicken 🏷️Chicken and potatoes 🏷️Lemon garlic chicken One-pot meal

🏷️

🏷️Easy dinner

🏷️Weeknight dinner

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TikTok

Total

4h 10m

Servings

3

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1.5 lbs red potatoes, halved
1/4 cup chicken stock
1/2 cup olive oil
1 tbsp minced garlic and red chili pepper
2 lemons, zested and juiced
1 tsp onion powder
1 tsp paprika
1 tsp dried thyme
1 tsp dried oregano
2 tbsp tomato paste
1.5 lbs boneless, skinless chicken breasts
salt, to taste
black pepper, to taste
1 head broccoli, for servingoptional

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Instructions

1
Wash and halve the red potatoes, then place them in the bottom of a slow cooker.
2
Pour chicken stock over the potatoes.
3
In a separate measuring cup or bowl, combine the olive oil and minced garlic with red chili pepper.
4
Zest one lemon into the oil mixture, then juice both lemons into the cup.
5
Add onion powder, paprika, dried thyme, and dried oregano to the sauce mixture.
6
Squeeze in the tomato paste and whisk everything together until well combined.
7
Pour about half of the sauce over the potatoes in the slow cooker and toss to coat. Season with a little salt.
8
Place the chicken breasts on top of the potatoes. Season the chicken with salt and pepper.
9
Pour the remaining sauce over the chicken breasts.
10
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and the potatoes are tender.
11
Serve the chicken and potatoes, optionally with a side of steamed broccoli. Drizzle extra sauce from the slow cooker over the entire plate.

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Tips & Notes

Pro tips

Don't skip zesting the lemons before juicing—the zest adds bright, concentrated flavor that juice alone cannot deliver.
Cut potatoes evenly (about 1-inch pieces) so they cook at the same rate as chicken; smaller pieces finish faster.
Stir tomato paste into the olive oil before adding to the slow cooker to prevent clumping and ensure even distribution.
If sauce seems thin at the end, increase heat to high for the last 30 minutes with the lid off, or stir in 1 tbsp cornstarch mixed with 2 tbsp water.

Substitutions

Olive oil → unsalted butter (use same amount; slightly richer flavor)
Dried thyme and oregano → 1 tbsp Italian seasoning (simplifies herb measure)
Red chili pepper → cayenne pepper, ¼ tsp (milder; add to taste)
Tomato paste → 1 can (6 oz) tomato sauce (adds liquid; reduce stock to 2 tbsp)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave; add a splash of chicken stock if sauce has thickened.

Equipment

slow cooker (4-6 quart) · meat thermometer

Common Questions

Can I use chicken thighs instead of breasts?

Yes. Thighs are more forgiving and stay juicier, but increase cooking time by 30 minutes to ensure they reach safe internal temperature.

How do I know when the chicken is done?

Internal temperature should reach 165°F (74°C) at the thickest part. Chicken will shred easily with a fork when fully cooked.

Can I make this on high instead of low?

Yes. High setting takes 3-4 hours. Low is gentler and keeps chicken more tender, but both work.

What if I don't have fresh lemons?

Substitute 3 tbsp bottled lemon juice plus 1 tsp lemon zest (or omit zest). The flavor will be slightly less bright but still delicious.

Can I prep this the night before?

Yes. Combine all ingredients in a bowl, refrigerate overnight, then transfer to slow cooker in the morning. Add 30 minutes to cooking time if starting from cold.