![]() Heat the oil in a good-sized saucepan and add the roughly chopped onion and garlic. Next time, I think I'll add chunks of red-skinned potato, plus some broccoli or cauliflower for texture.Īdapted for slow cooker from Diane Seed's The Top One Hundred Pasta SaucesĦ large sweet red and yellow peppers (I believe the terminology varies - I mean this sort of thing We didn't have any bread, but it would probably be really good with crusty bread, sourdough rolls, or buttermilk biscuits. Re-cover and let it cook for one more hour, or until the carrots are tender. ![]() At the 3-hour mark, dig in and incorporate the chicken and carrots down into the onion mixture. Pour half a cup of water over that, partially rinsing down the sauce.Ĭook on high for three hours. Pour the BBQ sauce/wine mixture over everything. I got nine in there.ĭump the carrots evenly-ish on top of the chicken. ![]() On top of garlic/onions/celery, fit as many chicken thighs as you can in your crockpot. Crush/mince the garlic, dump in with onions. Thickly slice the onions, break up the rings a bit, and lay them in the bottom of a large crockpot. Mix sauce and wine together in a bowl, set aside. 2 chicken thighs per person (I used skin-on, bone-in).2 cups of peeled & chopped carrots (I use the little bags of peeled ones).5 knobs of garlic (or as much as you want, really).5 cup of white wine (I used one called Cat Pee, no joke) Today was the birthday of one of my SO's gaming friends, so she and her boyfriend came over and I pretended to know what I was doing, with really quite positive results!ġ.5 cups store-brand hickory-flavoured BBQ sauce
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