Slow Cooker Greek Chicken | Oregonian Recipes

Ingredients

• 1-1/2 pounds Yukon gold potatoes, sliced 1/4 inch thick
• 3 tablespoons extra-virgin olive oil, divided
• Kosher salt
• 3 pounds bone-in, skin-on chicken thighs
• Ground black pepper
• 2 tablespoons all-purpose flour
• 1 cup thinly sliced yellow onion
• 1 tablespoon minced garlic
• 1/4 cup dry white wine
• 1 cup chopped pepperoncini (Italian pickled peppers)
• 1 cup pitted Kalamata olives
• 1 whole lemon, cut into 8 wedges
• 2 tablespoons chopped fresh rosemary
• 1/2 cup low-sodium chicken broth or stock