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. 🙂