Note: when I made this, I shook the chicken in a bag with the spices, but it didn't seem to distribute very well. Below I'll show you how I did it this time, but in the future I may well just shake the spices on the chicken when it's in the pan.
In a plastic bag, mix the oregano...
... and pepper.
Add the chicken to the bag (I used thighs), twist the top shut, and shake the meat around to distribute the seasonings.
Melt the butter in a large pan over medium heat.
Place the chicken in the pan...
... and sprinkle some more oregano over it if you feel it needs more. (I did.)
Brown the chicken for 5 to 10 minutes on each side.
While the chicken is cooking, juice your lemon. Pick out any pits.
Put a crock-pot liner in your slow-cooker, if desired. Peel and chunk the potatoes into the bottom of the pot.
When the chicken is browned, place it in the crock-pot on top of the potatoes. Don't clean that pan!
Put the garlic into the chicken pan...
... and cook it for a minute or two until it is toasty tan.
Add the lemon juice.
Add the chicken broth.
Bring the mixture to a boil, scraping up any bits from the bottom of the pan (deglazing it).
Pour the mixture over the chicken in the slow cooker.
Cover, and cook on low for 6 hours. Add the parsley to the slow-cooker 15 to 30 minutes before the end of the cook time if desired.
Eat it up!
April 20, 2016
Made this to bring to visit Carlos: everyone must have been starving, because it was devoured. When we did "Highs and Lows," Carlos said his high was the chicken. 🙂