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Ryan Scott's Slow-Cooked Chicken Thighs with Garlic Mashed Potatoes

Serves 4

Aired

INGREDIENTS
  • 2 pounds potatoes, peeled and cut into quarters
  • Salt and freshly ground pepper
  • 1 tablespoon garlic powder
  • 2 pounds chicken thighs
  • 1 Campbell’s Slow Cooker Sauce
PREPARATION

In a large pot over medium-high heat, cover potatoes with a pinch of salt and just enough water to cover them; bring to a boil. Once cooked through, drain but save 1/4 cup potato water. Return potatoes to pot, pour in 1/2 of the cooked potatoes. Mash until smooth, adding more potato water to desired consistency. Stir in garlic powder, salt and pepper.

Cook chicken thighs with slow cooker sauce in a slow cooker according to package directions, about 8 hours. 

Serve hot with garlic mashed potatoes alongside.

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