PAIRS WITH CHEESY CHICKEN POTATO SOUP
Convenience and taste come together here. After 4 hours the meal is sufficiently done, but it will have enough moisture to stay in the pot for six hours without drying out. That means if you can get the 15 minutes of prep time done before 2:00 then you are on schedule for 6:00 dinner, or if you have to get it ready early and be out most of the day, then that will work too because of the flexible cooking time. Then the planned leftovers for Cheesy Chicken Potato Soup save precious time tomorrow night!
Ingredients:
4 1/2 lb(s) boneless chicken thighs
1 cup(s) bar-b-que sauce -- preservative and HFCS free
7 stalks celery -- cut 1/2" thick
1 onion -- chopped 1" pieces
7 yukon gold potatoes -- medium sized, scrubbed
3 cup(s) broccoli -- florets and peeled chunks of stalk
2 garlic clove(s) -- peeled and cut in half
Directions
Prep Work: Cut any extra fat off thighs. Scrub and cut potatoes in quarters, then into 1/4” thick pieces. Cut celery 1/2” pieces.
1. Place chicken in pot, sprinkle all over lightly with salt and pepper, then cover with bar-b-que sauce.
2. Add celery, onion and potatoes to pot on top.
3. Cook on low 4-6 hours. When done cut larger chicken pieces in half with spoon or spatula while in the pot and mix with potatoes. Now set aside 1/3 of the chicken and potatoes for Cheesy Chicken Potato Soup tomorrow night!
4. Ten minutes before eating, place broccoli in pot with 1/2” water and two peeled and cut garlic cloves. Steam on medium-low heat until broccoli is tender and bright green, approx. 5-7 min. Sprinkle with a little salt, balsamic vinegar or parmesan cheese and serve alongside chicken and potatoes.
VARIATION: This is also yummy replacing the bar-b-que sauce with prepared teriyaki sauce. Or make some quinoa seasoned with olive oil, lemon pepper and salt to serve on the side with the broccoli. (pictured)
