Crock-Pot Herb Garlic Chicken with Potatoes

October 2, 2015 28 Comments | Disclosure

I absolutely love this chicken recipe! Not only because it is cooked in the Crock-Pot, but you can make endless meals with it! You can make chicken salad sandwiches, chicken salad, chicken enchiladas, chicken broth, chicken noodle soup, chicken tortilla soup, and the list goes on. Depending on how many people are in your family will determine how long you can spread out the meals.

Crock-Pot Herb Garlic Chicken with Potatoes


    Chicken Recipe Ingredients:
  • 1 3- to 3 ½- pound whole broiler-fryer chicken
  • ¼ – ½ cup olive oil
  • 2 clove garlic, minced
  • 1 tablespoon dried oregano, crushed
  • 1 tablespoon dried basil, crushed
  • 1 teaspoon dried rosemary, crushed
  • Salt
  • Pepper
  • Optional Potato Recipe Ingredients:
  • 5-8 red potatoes, quartered
  • ¼- ½ cup of olive oil
  • 2 cloves garlic, minced
  • 5 shakes dried oregano
  • 5 shakes dried basil
  • Hand full rosemary, crushed
  • Salt
  • Pepper


    Chicken Recipe Directions:
  1. Rinse chicken inside and out; pat dry with paper towels. Place chicken on plate; set aside.
  2. In a small bowl, stir together olive oil, garlic, oregano, basil, salt, and paper. With basting/pastry brush, spread mixture all over bird. Transfer bird to Crock-Pot. Cook on high for 4-5 hours or on low for 8-10 hours.
  3. Optional Potato Recipe Directions:
  4. In a large Ziploc bag or large bowl, add potatoes, olive oil, garlic, herbs, and spices; mix. Transfer potatoes to Crock-Pot, and pour over bird. Cook with bird as directed above.


  1. Making this right know…sounds very delicious! Thank you!

  2. 1 cup of oil sounds like too much….. I really like olive oil but chicken has a lot of natural fat. I would say 1/4 cup TOTAL would work fine, between the chicken and potatoes… Just saying…..

  3. I made this today, and goodness! Best crock-pot chicken I’ve ever made, and it rivaled the best chicken dish, period. Definitely one of those where the family kept coming back to steal another morsel after they were “done.” Super moist, well seasoned, and soooo good! I used russet potatoes (what I had on hand), and they were fabulous too. I was also out of rosemary, but I tossed in a shake of sage, which worked great. Thanks so much for the recipe! Can’t wait to turn it into other dishes. =)

  4. I always add water to my crock pot for dishes so I wanted to make sure the I don’t need to add any for this?

  5. I have never made a crock pot recipe without adding water or broth to it so I wanted to make sure that I’m not missing something. I’m still new to cooking! Thanks!

  6. Can this be modified for boneless chicken breasts?

  7. I’m going to do this recipe today but my chicken is a little over 5 lbs. How much extra time to cook for a bigger chicken? Maybe an extra hour and a half?

    • Because of the nature of the crock pot, you should be okay with the same time. Just make sure the internal temp reaches 160.

  8. I always put an onion in my crockpot chicken recipes =) and a 1/2 cup chicken broth and my taters still come out great. Just make sure and pile the potatoes on top of the chicken =)

    • I’m allergic to onions, so I rarely cook with them, and this recipe doesn’t need them, it’s so flavorful without, but, I bet they would taste GREAT in there! (however, I’m just going to take your word for it 🙂 )

  9. Brandy Barnes says:

    i would like to use rice instead of potatoes. Would you suggest adding water or broth with rice?

  10. Can you marinate this overnight?

  11. next time you make this try it with half a lemon stuffed inside the bird AMAZING … also try replacing the herbs used with herb de provence instead SOOOOOO tasty and smell amazing.


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