Crock-Pot Herb Garlic Chicken with Potatoes

October 7, 2013 8 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

Ingredients

    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

Instructions

    Chicken Recipe Directions:
  1. 1. Rinse chicken inside and out; pat dry with paper towels. Place chicken on plate; set aside.
  2. 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. 1. 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.
  5. Bon Appétit!!
http://fabulesslyfrugal.com/crock-pot-herb-garlic-chicken-with-potatoes/

Comments

  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. =)

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