BBQ Chicken in the Crockpot – Because it’s too Hot to Cook!
Sometimes it really is too hot to cook! When the temperature outside starts to get so hot that we can’t even think of cooking, it’s time to get out the crockpot and make a delicious BBQ Chicken meal with red skinned garlic mashed potatoes.
This is such an easy meal to make and whala – 7-8 hours later dinner is on the table.
Lay about 4-5 boneless, skinless chicken thighs on half of a large piece of foil and sprinkle with salt and pepper. Brush both sides of chicken with BBQ sauce. Sprinkle chicken with brown sugar and top with the sliced onions. Fold the foil over the chicken and seal the edges. Lay the packet of chicken in the bottom of the crockpot.
Next, wash and slice about 8-9 medium red potatoes and lay them on half of a large piece of foil. Sprinkle with olive oil, salt, pepper and garlic. Fold the foil over the potatoes and seal the edges. Lay potato packet on top of the chicken packet in the crockpot.
Cook on low for 7 hours. Remove potatoes from the crockpot and mash with milk and butter or eat just as they are!
4-5 boneless, skinless chicken thighs
salt & pepper
1 cup BBQ sauce
2 tablespoons brown sugar
1 medium onion, sliced
8-9 medium red skinned potatoes
salt & pepper
1/2 tablespoon of minced garlic
Your crockpot really is your friend