Slow Cooker Chicken with Garlic Mashed Potatoes
Ingredients:
1 whole chicken
2 Yukon gold potatoes
10 new potatoes
Several pinches of kosher salt
Several grinds of black pepper
1/2 tsp dried thyme
1/2 tsp dried basil
1 tbsp lemon pepper
1 large handful of rosemary
Wash and trim the chicken of any extra fat and remove (and discard) all the
innards.
Pull back the skin.
Cut the Yukon gold potatoes in half and arrange all potatoes on the bottom of
the slow cooker.
Set the chicken on top of them and stuff with the rosemary.
Sprinkle salt, pepper, thyme and basil and replace the skin.
Sprinkle with the lemon pepper.
Cover and cook on low, 6 hours.
When cooked, remove chicken to an oven-proof container.
Remove potatoes to another container, and drain all the liquid into a third
container.
Place everything in the refrigerator overnight.
The next day you’ll need:
2 tbsp butter, divided
1 tbsp all-purpose flour
1 tbsp whipping cream
1 cup canned low sodium chicken broth
1 cup of the chicken stock from the previous night (skim the fat off of the top and
discard)
1 tsp kosher salt
1 tsp white pepper
1 tsp garlic powder
Place the chicken in the oven and turn it on to 350 degrees for the chicken to
warm up while you prepare the potatoes.
Cut all the new potatoes in half and roughly mash them up and leave the skins
on, or peel them all and roughly mash them up.
Heat them in the microwave for three minutes, stirring every minute.
40
In a pan on the stove, heat the other tbsp of butter and four over medium-low
heat until it has a light golden colour.
Remove from heat and add cream.
Stir until it a smooth paste again.
Slowly whisk in the chicken stock, then the broth.
Remove potatoes from the microwave and sprinkle with salt, pepper and garlic
powder and stir.
Add one cup of the broth mixture and stir.
Add another 1/2 cup or cup, depending on the potatoes and stir.
Remove the chicken from oven.
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