Slow Cooker BBQ Chicken with Sweet Potato Fries and Balsamic Peas

One of my favourite pieces of equipment in the kitchen is undoubtedly my slow cooker.  I love it so much in fact that I have two of them!!  Who doesn't want to have only a little prep work and then....voila....hours later a main course and either a side or even a dessert all ready to go.  I even have an insulated carry bag (it came free when we purchased the second slow cooker), and there's nothing quite like taking something hot, that stays hot, to a pot luck or even a picnic - I took a creamy potato and ham bake on a picnic back in the summer and a friend of ours said that it was the first picnic he'd ever been on with hot food :o)

Having said that, today I only used one of the cookers but hey, I have to make it look as if I'm working hard in the kitchen don't I? :o)

Slow Cooker BBQ Chicken
4 servings

4 chicken breasts (boneless & skinless), cut in half
1 bottle favourite BBQ sauce (I used a hickory smoked one today)
1/4 cup white vinegar
1/2 cup brown sugar
1 tsp mesquite seasoning
1 tsp garlic powder

• in a bowl, mix all ingredients except the chicken breasts.
• place the chicken breasts in the slow cooker and pour the BBQ mixture over all to cover.
• cook on low temp for 5-6 hours.

Sweet Potato Fries
4 servings

3-4 red skinned sweet potatoes (depending on size)
2 Tbs garlic olive oil
2 tsp chili powder
1 tsp paprika
1 tsp salt

• preheat oven to 425 F.
• wash the potatoes and pat dry.  Leaving the skins on, cut into chunky 'sticks', place into a large bowl and toss with the oil.
• sprinkle the chili powder, paprika and salt over the oiled fries and toss until evenly distributed.
• arrange fries in a single layer onto one or two baking trays covered with parchment paper or foil sprayed with cooking spray, and bake for 25-30 mins, turning half way through cooking, until fries are browned and crispy.

Balsamic Peas
4 servings

10 oz  frozen peas
1/4 cup mayonnaise
1 Tbs balsamic vinegar
a good pinch of salt and black pepper

• place the frozen peas in a colander and run under warm water until thawed.  Place into a bowl.
• add the mayo, balsamic vinegar, salt and pepper and stir until combined.
• cover and refrigerate until needed.

 I used an extra chicken breast today because the ones I had were pretty puny.

make sure each chicken piece is coated with sauce.

I like to keep the skins on for that home-style feels, but you can peel them first if you prefer.

even before they're baked they look yummy :o)

you can add practically anything else to this dish that you might have on hand - green onions, red peppers, feta cheese...

green jewels.

a little dollop of sour cream for the fries is all that's missing.