Whole chicken in the crockpot with Yukon gold potatoes and plenty of butter!
How about making this Tuscan Chicken with Buttery Yukon Gold Potatoes for Sunday Dinner this weekend? This recipe was inspired by an episode of Eat St. on the Food Network.
The episode features a food truck that does rotisserie chicken and porchetta, the food truck is called Roli Roti. The herbed chickens and porchettas turn all day on the rotisserie and the drippings from them are caught on the bottom onto potatoes. Yes please! If that food truck was in my town I would have my husband pick up dinner there a few times a week.
I don’t have a rotisserie in my house, but I do have my slow cooker! I placed halved Yukon gold potatoes on the bottom of my large slow cooker (6-quart). Then I place the chicken on top, I added a few extra potatoes around the side of the chicken. I added melted butter, herbs, seasonings and minced garlic over the chicken. Covered it, and cooked it on LOW for most of the day, the chicken was perfectly tender and the potatoes were buttery and delicious! (Complete recipe below the photos.)
My chicken was huge that I bought! I used the leftover chicken the next day to make burrito bowls with brown rice, homemade salsa, cheese and sour cream. If there are only a few people in your family and you make a big chicken, you may want to plan something fun to make with the leftover chicken for dinner or lunches the next day. I usually take any leftover meat from crock pot meals and make something Mexican inspired with it for dinner the next night.
See my other whole chicken slow cooker recipes:
- Classic Slow Cooker Whole Chicken
- Slow Cooker Chicken with Stuffing
- Slow Cooker Rosemary Chicken with Butternut Squash
- Slow Cooker Engagement Chicken with Gravy
- Slow Cooker Smoked Chicken Sandwiches
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Tuscan Chicken with Buttery Yukon Gold Potatoes
Equipment Needed:
- Slow Cooker- 6 quart or larger
Ingredients:
- 5 lb. whole chicken
- 5 small Yukon Gold Potatoes cut in half length-wise (see info below)
- 4 Tbsp. melted butter
- 1/4 tsp. pepper
- 1/2 tsp. salt
- 1/2 tsp. dried basil
- 1/4 tsp. dried oregano
- 1/4 tsp. dried thyme
- 2 garlic cloves minced
Instructions:
- In a 6-quart slow cooker, add the potatoes on the bottom evenly. I had to cut mine in half length wise because my chicken was so large, if your chicken is smaller (like 4-5 lbs. you may not have to cut the potatoes).
- Remove everything from the cavity of the chicken (necks bone etc.) and discard.
- Put the chicken on top of the potatoes. If you have extra potatoes halves, you can tuck them around the chicken.
- Pour the butter over the chicken. Sprinkle on the pepper, salt, basil, oregano, thyme and garlic cloves over the chicken.
- Cover, and cook on LOW for 8 hours. Do Not Open the lid while this is cooking or the chicken will not cook correctly!
Absolutely Delicious! This was one of the best things I’ve made in a long time. The tip about the broiler at the end was great. I would add that to the recipe.
Since I’m kosher, what can I substitute for the butter? I’m sorry of thinking olive oil? In
yes, olive oil will work great.
That looks so delicious! With so many things going on at school right now these slow cooker recipes sure come in handy. Thank you!
I’m sure this is way tastier than the food truck version. Can’t wait to make this one!
This looks fantastic, can’t wait to try it out!
Nicely done! We love Yukon golds and combined w/ chicken in a slow cooker makes them even more appealing. Thanks for sharing this one.
I just bought a whole chicken yesterday at the grocery store. So your recipe couldn’t come at a better time. My husband loves anything Tuscan. Looking forward to trying this out. 🙂
This sounds so yummy and easy. Thanks for sharing about putting the crock pot in the oven to make the skin crispy.
This sounds so good and easy!! My two qualifications. I’m going to the market in a little while to get the ingredients. Thank you! Jane
I cant wait to try your version. I’m lucky enough that every Tuesday Roli Roti are at the Farmer’s Market near my home, so we have this almost every week. It’s amazingly good, but looking forward to your at-home version. thanks!
Hi Judy! You can always put the crockpot in the oven for a bit to get the “crispy skin”. 🙂 I’m so jealous you get the real thing!
How long should you leave the crock pot in the oven? And what temp?
I haven’t done it in a while, so I looked it up on a friend website. My friend Cris does 5 minutes under the broiler. Here is her recipe: https://www.recipesthatcrock.com/crispy-slow-cooker-chicken/
what’s the website for your friend and crisping the skin? The one above goes to caramel sauce.
Here it is! I fixed the link, I apologize. https://www.recipesthatcrock.com/crispy-slow-cooker-chicken/