What you need:

  • 2.5 lbs boneless skinless chicken thighs
  • 1 c barbecue sauce
  • 1/2 c water
  • 4 medium potatoes, unpeeled and cut into eighths
  • 8 carrots, cut into 2 inch pieces

What you do:

  • Layer potatoes and carrots in the bottom of a 4-6 quart crock-
    pot.  Layer chicken on top of veggies.  Pour water into crock.  
    Spread sauce over chicken with brush.  Cook, covered, for 8
    hours on low, or until chicken and veggies are tender.
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Barbecued Chicken and Vegetables
Easy Breezy Recipes