So I can walk away.
Cooking potatoes in an acidic liquid is interesting - the outside of the potatoes gets a bit of a "skin" while the inside gets soft and fluffy - not great if you wanted mashed potatoes, but great if you want potatoes that will hold together in a stew or soup.
You could also make this in a Dutch oven on the stove. I'm assuming your slow cooker has a browning setting. If it doesn't, you can brown the chicken in any convenient pan on the stove, or skip the browning. The chicken will be a bit pale, but it will taste fine.
Chicken with Lemon and Herbs
Recipe © by www.cookistry.com. Do not republish without permission.
3 chicken thighs
4 medium red potatoes, peeled and cut in large chunks
4 cloves garlic, peeled
1 cup dry sake
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1 lemon, halved
Put the oil in slow cooker and set for browning. Add the chicken, skin-side down. Cook until the skin in nicely brown, then flip it over and add the potatoes.
Let the second side of the chicken and the potatoes brown a bit, then add the garlic, sake, salt, oregano, and rosemary. Squeeze the juice of the lemon over the chicken (keeping the seeds out) then add the whole lemon to the pot.
Stir once, then turn the crockpot to low, and cook until the chicken is tender and the potatoes are cooked through - 2-3 hours is good.