Crispy Crockpot garlic butter chicken with Alexia Foods Roasted & Ready baby golden potatoes with Himalayan salt
Prep time 10mins
Cook time 4hrs 22mins
Serves or Makes: 3-4

Recipe Card


  • 1 package Alexia Foods Roasted Ready Baby Golden Potatoes with Pink Himalayan salt
  • 1 bone in skin on chicken breasts
  • 1 tablepoons olive oil, add 1 tablespoon as needed
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 2 bulbs garlic, papery layers removed, and pointed tops sliced off to expose cloves
  • 6 tablespoon butter
  • 1 bunch sage
  • 1 sprig of rosemary
  • 1 bunch thyme
  • 1 cup chicken stock


  • Step 1

    Brush olive oil over both sides of chicken thighs. Season with salt, pepper, dried herbs & garlic powder on both sides. Place in crockpot, skin side up.

  • Step 2

    Place garlic bulbs in crockpot, clove exposed side up.

  • Step 3

    Add butter, fresh thyme, fresh sage, and fresh rosemary into crockpot.

  • Step 4

    Add chicken stock (about one cup) to halfway cover chicken.

  • Step 5

    Set to cook on high for 4 hours, or low for 6 hours.

  • Step 6

    When chicken is cooked through, remove from crockpot & set on baking sheet.

  • Step 7

    Preheat oven to 425ºF.

  • Step 8

    Remove garlic bulbs, and herbs from crockpot… Carefully squeeze garlic cloves back into crockpot, and whisk well or use immersion blender to combine & create your garlic butter sauce.

  • Step 9

    Add frozen potatoes to baking sheet with chicken, and bake according to package instructions.

  • Step 10

    Serve chicken and potatoes with fresh grated parmesan, and parsley.