Slow cooker Greek style Chicken and Potatoes

 This easy and flavorful dish was the fruit of my efforts last week to clear my fridge and freezer from a myriad of forgotten ingredients. It really doesn’t get much easier than this. Just pop the potatoes and chicken in the crock, brush with some sauce and wait. The only laborious part is skinning the legs, but as I wrote before, skin comes off easily enough if you use a paper towel to pull it off. The best way to make this task easier is to convince your spouse to do it for you!  After all the labor (ahem) you put in the kitchen, it’s the least they can do.

Slow cooker Greek Style Chicken and Potatoes



4 large potatoes, scrubbed clean and cut in big wedges. I like to pour boiling water on them to soften them up while prepping the chicken.
1 kg (about 2 lb family pack) chicken drumsticks, skin removed (try a paper towel for pulling off the skin. Easy!)
1/2 to 1 Tbsp minced garlic, depending on how many vampires you plan to kill
1/2 cup water
2 Tbsp olive oil
1 Tbsp corn starch
1 Tbsp dry oregano
1 tsp salt
lots black pepper

Place potatoes in bottom of slow cooker. Place chicken pieces on top. In a small bowl or measuring cup, mix water, corn starch, olive oil, garlic and spices. Using a brush, brush pieces of chicken with the sauce and pour the rest in the bottom of the crock. Cover and cook on low for 5-6 hours.