Slow Cooker Garlic Butter Chicken and Potatoes

• Gluten free

• Meat

  • 2 lbs Chicken, breasts and thighs, boneless

• Produce

  • 8 Garlic cloves
  • 3 Rosemary, Fresh sprigs
  • 6 Thyme, Fresh sprigs
  • 2 lb Yukon gold potatoes, mini

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 3/4 cup Butter

Found on aspicyperspective.com

Ingredients

• 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

Directions

• 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. 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. 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.