Whole Tuscan Chicken with Potatoes
17 CommentsUpdated Jun 24, 2025
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This Slow Cooker Tuscan Chicken with Yukon Gold Potatoes is a one-pot meal made with a whole chicken, buttery Yukon gold potatoes, garlic, rosemary, and Italian herbs—all slow cooked until tender and full of savory, rustic flavor.
This recipe is my slow cooker take on Tuscan-style chicken with Yukon gold potatoes, inspired by the kind of herb-packed, buttery chicken and potatoes you’d find at places like Roti Roli. I wanted those same cozy, roasted flavors but made easy in the crockpot. The chicken stays tender and juicy as it cooks low and slow, while the Yukon gold potatoes soak up all the garlicky, herbed juices—giving you that same rustic, comforting flavor with way less effort.
You may also like my Creamy Tuscan Mushrooms, or my Crockpot Tuscan Chicken recipe
What you need
This recipe uses a whole chicken, Yukon gold potatoes, onion, and garlic, all seasoned with rosemary, thyme, salt, and pepper. It’s finished with a drizzle of olive oil and a splash of chicken broth to keep everything tender and flavorful as it slow cooks.
Helpful Hints
Pat the chicken dry before seasoning to help the herbs stick better and boost flavor.
Cut the Yukon gold potatoes into even pieces so they cook at the same rate.
For extra flavor, brown the chicken skin in a skillet before adding it to the slow cooker (optional but tasty).
Don’t skip the broth—it keeps everything moist and helps the potatoes soak up all the herby juices.
Add a squeeze of lemon juice before serving to brighten up the dish.
Featured Comment
“Absolutely Delicious! This was one of the best things I’ve made in a long time.”
– Michelle
Tuscan Chicken with Potatoes
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!
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More whole chicken slow cooker recipes:
You can’t go wrong with a classic Slow Cooker Whole Chicken—tender, flavorful, and always a family favorite.
If you’re craving something hearty, try a Whole Chicken with Stuffing or a Whole Chicken with Butternut Squash for a cozy all-in-one dinner.
For something a little more special, Slow Cooker Engagement Chicken or Whole Beer Chicken both bring big flavor with minimal effort
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.