Slow Cooker (crock-pot) Greek Chicken and Potatoes

February 16, 2026

Plant Based (Vegan) Banana Chocolate Chip Cookie Recipe

Plant-Based Banana Chocolate Chip Cookies These plant-based banana chocolate chip cookies are soft, naturally sweetened, and perfect for using up ripe bananas. Made with oats and simple pantry ingredients, they’re an easy, cozy bake for everyday snacking or sharing. They come together quickly, with no mixer needed, and are just the right balance of comforting banana flavor and melty chocolate. Ingredients 1 flax egg (1 tablespoon ground flax + 3 tablespoons water) 3 ripe bananas, mashed 1 teaspoon vanilla ¼ cup date syrup or maple syrup 1 tablespoon apple cider vinegar 2 cups rolled oats, ground into flour ¼ cup rolled oats ½ teaspoon salt (optional) 1 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon baking powder ½ cup vegan chocolate chips Instructions Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Prepare the flax egg and set aside to thicken. In a large bowl, combine all dry ingredients and stir well. In a separate bowl, mash the bananas and mix ...

I'll be going back to work soon so I'm working on my relationship with my slow cooker.

Hopefully she'll help me out by doing the cooking for me while I'm at work. Then we can all come home to a hot dinner.

Today I made chicken and potatoes and it was delicious. I only had skinless, boneless chicken breasts but you could use anything you like. I bet chicken legs would be good in this recipe. The kids ate one of the breasts before I took the picture just in case you were wondering where the 3rd one went.

This is the pulp from the lemon. Tasted great on my chicken.

Slow Cooker (crock-pot) Greek Chicken and Potatoes
Makes 3 servings

Ingredients

3 chicken breast halves
4 medium potatoes, peeled and quartered
1 small onion, roughly chopped
3 cloves of garlic, peeled
2 lemons, juiced
1 heaping tablespoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/2 teaspoon salt
1 1/2 cups chicken stock

Directions

Place the potatoes, onions, garlic and the juiced lemon halves in the slow cooker and toss together. Place the chicken on top. Mix the lemon juice, spices and chicken stock together and pour over the chicken and veg.
Cook for 4 hours on high or 6-8 hours on low. Adjust the cooking time according to the number and type of chicken pieces you use.
Don't discard the lemon halves. The pulp scoops out so easily after cooking and makes a delicious garnish for your chicken.