Prepare the baby potatoes by rinsing with cold water and cutting the larger potatoes in half.
Put the potatoes into the bottom of a 6 quart or 7 quart crock pot slow cooker.
Pour the olive oil and melted butter over the potatoes.
Add the parsley, rosemary, minced garlic, ground pepper and salt to the crock pot. Use a large spoon to toss the potatoes with the herbs, spices, olive oil and butter to coat well.
Place the chicken on top of the potatoes and season with salt and pepper.
Place the lid on top of the crock pot and cook on high for 2 ½ to 3 hours or low for 4 to 5 hours (see note) or cook until the center of the thickest piece of chicken has reached an internal temperature of 165 F. degrees.
Spoon the juices from the crock pot over the chicken and potatoes when serving.
Makes 4 servings.
The length of cooking time will vary depending on the size of the potatoes and the size of the chicken pieces you are cooking in the crock pot.
I would not recommend cooking thin chicken breasts or chicken tender size cut pieces of boneless chicken. The small pieces of chicken will overcook long before the potatoes are cooked through.
If you must use small pieces of chicken cook the potatoes by themselves for 2 to 3 hours before adding the thin pieces of chicken to the crock pot. Then you must keep a close eye on the chicken. Boneless chicken cooks very quickly in a crock pot.
Use baby potatoes or cut full-size potatoes into small pieces. Check the chicken after 2 hours to prevent overcooking.
If the chicken is finished before the potatoes remove the chicken from the crock pot and cover tightly to prevent it from drying out. Continue to cook the potatoes until they a fork-tender.
Dry herbs may be used in place of fresh herbs.
Brown the cooked chicken and herbed potatoes under a broiler for 5 minutes before serving.