Not Your Ordinary Chicken and Potatoes Dinner – Episode 39
A few weeks ago we went to the mountains. We wanted to get out of town, relax, and exchange the freeway dust for Evergreens. But, we also got to participate in a fundraiser weekend. Part of the fundraiser was a silent auction. Husband had his heart set on “winning” some BBQ sauce that the Balakian family had made. He did. He has reluctantly agreed to let me us “only a little bit” of it this week on my show. He wants to savor it, so it can last a long time. Hey, it’s really good. He can’t help it!
I got to meet Jackie, of the Balakian family, that weekend. She was so sweet and was excited to hear that I was planning to use the sauce on my show. It’s a perfect addition to chicken. And cooking it in the Crock Pot makes for a really easy meal.
When I made this chicken dish the first time, a few years ago (with the same sauce), we devoured it. But, there were some leftovers and I made BBQ Chicken Stuffed Avocados with them. Oooh, those were good. Since I cooked 4 pieces of chicken for the show, we have two leftover. I’m not sure what I’ll do with them this time. I’m thinking of serving them as a Pulled Chicken Sandwich on Cornbread. It would be nice with coleslaw, or some Roasted Veggies… That sounds really goooood!
I served the chicken with wonderfully simple Mashed Potatoes. You could also serve them with Polenta (that’s what I did the first time I made this dish). You could substitute the veggies I’ve used for whatever you have on hand. I used some of what came in this week’s Abundant Harvest Organics box.
Next week is my 40th episode. Be prepared for some bloopers and a slightly different format.
|BBQ Sauced Crock Pot Chicken||
- 1 pack chicken breasts (mine had 2)
- 1 pack bone-in chicken thighs (mine had 2)
- 1 C BBQ sauce
- 1/4 C water
- 1/2 C apple cider
- 1 t apple cider vinegar
- olive oil
- 1 red onion, roughly chopped in large pieces
- 1 sweet pepper (or bell pepper), roughly chopped in large pieces
- 1 tomato, roughly chopped in large pieces
- Drizzle olive oil in a Crock Pot.
- Mix sauce, water, vinegar, and cider. Pour 1/4 of the mixture into the bottom of the Crock Pot. Place chicken on the sauce and pour remaining sauce over top. Arrange veggies over top of chicken.
- Cook on high heat for 3-4 hours (mine took about 4), or low heat for 5-6 hours, or until the chicken breast’s internal temperature comes to 170F, and the thighs come to 180F.
Cooking time depends on how cold chicken is when it goes into the Crock Pot. Mine was still slightly frozen, so it took a little bit longer. The most important thing is that it comes to a safe internal temperature.
|Simple Mashed Potatoes||
- 4 medium-large potatoes, scrubbed and cubed
- water (enough to fill to just below or at steamer basket bottom)
- 1 t salt, to taste
- 2 T olive oil
- 1/2 to 1 C milk (or more, if you want them creamier – 1 C was perfect for me)
- Pour cold water into a medium or large pot. Fill to just below or at steamer basket bottom.
- Place steamer basket in pot and fill with quartered potatoes.
- Steam, covered, until soft, about 25-30 minutes (potatoes should pierce easily with a fork).
- Remove potatoes from pot and place in a bowl (or back into dried out pot, or stand mixer). Add milk, salt, and olive oil. Mash to desired consistency (using a potato masher, hand blender, stand mixer…).
- Taste and adjust seasonings if needed.
These are simple, basic mashed potatoes. You could add: pepper, chives, parsley, roasted garlic, cheese, bacon, butter, or anything else that sounds yummy. You could, of course, also top them with gravy (but, alongside the chicken, I didn’t think they needed any).
This meal can be found on Tuesday of this week’s menu.
This episode is sponsored by