This slow-cooker Garlic & Oregano Chicken with Dill Sauce was LOVED by my family and will be loved by yours too! This tangy chicken is topped with a cool dill sauce that compliments the acidity of the marinade perfectly. Dress baby potatoes with the same seasoning and make a Sweet Cucumber Apple Salad to balance it all out. It’s the perfect combo!
We loved this recipe so much that I made it twice last week. Crock Pot recipes are a life-saver for me during the week with all the after school activities, homework and running around that we do to keep up with daily life. (I”m sure you can relate) If I can throw a recipe in the crock pot and know it’ll be ready when we need to eat, it’s one less thing to think about when I’m focused on herding my wild sheep. Ha!
This Poppy Seed Dressing by Brianna’s is absolutely delicious and has been a staple in my kitchen for years. It’s not super cheap, but it’s worth the money for the rich flavor it delivers. I used it on the chicken, potatoes and AND salad for this dish.
For the salad I tossed together baby spinach, chopped cucumber, diced Granny Smith apples, dried cranberries and chopped walnuts. Add a drizzle of the poppy seed dressing and you have the perfect side salad to balance out your tangy chicken and potatoes.
I did not add my potatoes to the crock pot with the chicken. Instead, I tossed them with the same marinade and microwaved them for about 8 minutes. I, then, placed them on a baking sheet and roasted them until they were golden brown (about 10 minutes).
Ingredients
- 4 chicken breasts
- 9 tsp minced garlic
- 4 1/2 tsp dried oregano
- 3 tsp kosher salt
- 1 1/2 tsp pepper
- 3 T red wine vinegar
- 9 T Brianna's Poppy Seed Dressing
- 1 lb baby potatoes, halved
- 1 C plain Greek Yogurt
- 2 T fresh dill, finely chopped
- 1 small bag baby spinach
- 1 cucumber, coarsely chopped
- 1 Granny Smith apple, coarsely chopped
- chopped walnuts
- dried cranberries
- Brianna's Poppy Seed Dressing
Instructions
- In medium bowl, combine garlic, oregano, salt, pepper, red wine vinegar and poppy seed dressing. Mix until smooth.
- REMOVE 1/2 C of marinade and set aside for potatoes.
- Pour 1/4 C marinade on the bottom of crock pot. Place chicken in single layer in crock pot and pour remaining marinade on top. Cook on low for 6 hours or high for 3-4.
- In small bowl, combine Greek yogurt and finely chopped dill. Cover and refrigerate until ready to serve.
- Just before chicken is ready, placed halved baby potatoes in microwave safe bowl. Toss with 1/2 C marinade. Cover and cook in microwave, on high, for 8 minutes.
- Preheat oven to 425*. Place potatoes on baking sheet lined with aluminum foil and bake for 10 minutes or until golden brown.
- While potatoes are baking, toss salad together.
- Serve chicken and potatoes with a side of dill sauce and salad.
Notes
highly adapted from Publix Aprons Meals
Keith @ How's it Lookin? says
April 23, 2016 at 11:46 amLooks so good. I need to try the dill sauce, thanks for sharing