Start by spraying the inside of the slow cooker with non-stick cooking spray or brushing it lightly with butter.

Wash and cut the yellow potatoes into wedges, then spread them evenly in the bottom of the prepared slow cooker.

Retrieve the frozen chicken leg quarters and place them on top of the potato wedges in a single layer.

Pour the lemon-garlic vinaigrette evenly over the chicken and potatoes.

Cut the butter into small pieces and dot them over the top of the chicken.

Cover the slow cooker with its lid and set it to cook on HIGH for 4-5 hours or LOW for 7-8 hours.

If you desire a crispy skin on your chicken, carefully transfer the cooked chicken quarters to a baking sheet and place them under the broiler for 3-5 minutes.

To serve, arrange the chicken leg quarters on the bed of soft potatoes, spooning the buttery, lemon-garlic sauce generously over everything.