Place chicken in crockpot. Cut potatoes into 1-2 inch cubes; add to crockpot.

Juice 3 lemons into a small bowl and add olive oil, oregano, salt, pepper, onion powder, and minced garlic; whisk well. Pour into crockpot, covering chicken and potatoes. Cover and cook on low for 6-7 hours until chicken is no longer pink in the center.

Slice Brussels sprouts in half, slice pepper into thin strips, and cut apples into 1/2 inch pieces; set each aside separately.

Heat olive oil in a large skillet over medium. Add Brussels and season with salt and pepper. Cook for 5 minutes, stirring often, then remove from heat. Add juice from the lemon, balsamic vinegar, almonds, shredded lettuce, peppers, and apples; toss together until evenly coated.

Serve chicken with potatoes and Brussels on the side.