Food & Recipes

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

by Rachael Ray Show Staff 9:00 AM, February 11, 2014

Aired February 11, 2014

Serves 4
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
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.