Slow Cooker Garlic Butter Chicken and Potatoes

2 pound mini yukon gold potatoes
2 pounds boneless chicken, breasts and thighs
3/4 cup melted butter
8 garlic cloves, minced
6 fresh thyme sprigs
3 fresh rosemary sprigs
Salt and pepper

  1. If the potatoes are smaller than golf balls, leave whole. If they are larger than golf balls, cut in half. Place the potatoes in the crock of a large slow cooker. Cover and slow cook on high for 2 hours, or on low for 3-4 hours.
  2. Once the potatoes are halfway cooked, lay the chicken over the top. Add the minced garlic, herb springs, 2 teaspoons salt and 1/2 teaspoon ground black pepper. Pour the melted butter over the top.
  3. Cover and continue slow cooking until the chicken is cooked through, 1 1/2 - 2 hours on high, 3-4 hours on low. Stir, a couple times while cooking.

ONE-STEP SLOW COOKING: If you need the entire dish to be ready in 3-4 hours, without having to add ingredients in the middle, cut the potatoes into one inch pieces. Layer the remaining ingredients over the potatoes and turn on high for 3-4 hours.

Original Recipes visit: Slow Cooker Garlic Butter Chicken and Potatoes @

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