You don’t eat no MEAT?

Well, I didn’t for a while. Now, every here and there. Going straight vegetarian helped me sort out things digestively and while I still mainly want veggies for the main course, I will eat meat here and there. I preface that when I do, it is free range and organic. Being vegetarian and reading all the horrific stories, anything but doesn’t exactly appeal to me anymore.

But, this blog isn’t about my opinions on that and you know very well by now that I am all about good food!

That said, let me tell you about my latest infatuation with my slow cooker. The name of that little gem almost says it all! Slow cooking. Slow simmering. Slowly soaking up savory and sumptuous flavors and letting off a slow steam of juicy fragrance. My life is pretty “go, go, go” so anything that involves the word slow without actually slowing me down makes my ears perk.

From harvest soups to porkchops (recipe to come) my slow cooker has been working overtime. Don’t feel sorry for it though my dear readers, it has been thanking me for finally filling it to the brim and giving it a work out. My husband and son have been praising me too. Sorry slow cooker, I’m taking some of your credit.

The last couple weeks have had me bopping about to Christmas lunches galore and frankly I have been missing my precious hour at home! To relax of course, and to prepare a home cooked meal. Yesterday I had those miraculous moments of freedom and decided I had to take advantage and use the ol’ cooker. First thing that popped in my head? Greek Chicken and Potatoes. From where? No clue. But it sure made one heck of a spontaneous decision into a delicious, inexpensive, and healthy home cooked meal.

You know I am a fly-by-the-seat-of-my-pants and ignore deviate from a recipe kind of gal so it’s no surprise that I winged it right? Oh being so reckless never tasted so good. This recipe could feed four quite heartily. I am happy it was just the two of us last night so now I have leftovers. Yiayia watch out, this may give you a run for your euro.

Slow Cooker Greek Chicken and Potatoes

Ingredients

• 1 package free range chicken quarters
• Free range chicken broth (I used Pacific, half carton)
• 4 potatoes, peeled and quartered
• 4 lemons
• Oregano (a LOT)
• Salt
• Pepper
• Good Olive Oil (I am Greek, I have to specific the “good” part)
• 3 cloves fresh garlic, minced



Directions

Peel and quarter your potatoes and place them in the bottom of your slow cooker. Pour chicken broth over them until it almost covers the tops. Add the juice of one lemon and coat with a heavy layer of pepper and oregano, then lightly sprinkle a teaspoon or two of kosher salt.

Place chicken quarters in a small bowl and add about 3 tablespoons olive oil and the juice of 2 lemons. Rub with oregano, pepper, and a little salt on the skin (or remove skin if you like and massage right into the chicken). Add the chicken on top of the potatoes.

Slice your last lemon thinly and top chicken quarters. Add garlic to top it off. Cook on high for 4-6 hours. I let mine cook on high for 5, low for one.

Try not to eat the entire pot in a sitting I dare you! In fact I have to apologize because we gobbled so quickly that I forgot to take a pretty picture of the final product. Trust me, you'll understand once you make it. And Yiayia, I am coming for you….