Slow Cooker Greek Chicken

• 1 1/2 lbs yukon gold potatoes, sliced 1/4 inch thick
• 3 tablespoons olive oil, divided
• kosher salt
• 3 lbs 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 pepper
• 1 cup pitted kalamata olive
• 1 lemon, cut into 8 wedges
• 2 tablespoons chopped fresh rosemary
• 1/2 cup low sodium chicken broth

1. In a large slow cooker (6 qt), toss the potatoes with 1 tbl. of the oil and 1/2 teaspoons salt. Season the chicken on all sides with salt and pepper.
2. Heat the remaining 2 tbl. oil in a large skillet over medium-high heat. Flour half the chicken, shaking off excess, and add to skillet skin-side down. Cook until nicely browned on both sides, 8 to 10 minutes. Transfer to slow cooker, placing skin side up on top of the potatoes. Repeat with remaining chicken.
3. Pour off all but 2 tbl. of fat in the skillet, then return it to medium heat. Add the onion and cook, stirring occasionally, until golden, about 8 minutes. Add the garlic, and cook, stirring, for one minutes. Transfer the mixture to the slow cooker.
4. Return the skillet to high heat and add the wine, stirring and scraping to deglaze. Simmer until the wine is reduced by half, then add to the slow cooker.
5. Add the remaining ingredients, tucking them among the chicken thighs. Cover and cook on LOW for 4 1/2 hours or high for 2 1/2 hours.

gold potatoes, olive oil, kosher salt, chicken, ground black pepper, flour, onion, garlic, white wine, pepperoncini pepper, olive, lemon, fresh rosemary, chicken broth

Taken from www.food.com/recipe/slow-cooker-greek-chicken-526693 (may not work)