Wash the potatoes and drain; sort by size, small ones (ping pong ball size) leave whole, larger ones cut in half.
Place the potatoes in the crock pot, cover and slow cook on high for 2 hours, or on low for 3-4 hours.
When the potatoes are half way cooked, lay the chicken over the top. Add minced garlic, herb sprigs and 1/2 tsp Cookies Flavor Enhancer. Pour the melted butter over the top.
Cover and continue slow cooking until the chicken is cooked to an internal temperature of 165 degrees F. with an instant read thermometer, 1 1/2-2 hours on high, 3-4 hours on low. Stir a couple times while cooking.
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