I was very uninspired to cook yesterday, but felt I should since I was snowed in and really didn’t have an excuse not to. Crock pot to the rescue!
Italian Chicken & Mashed Potatoes
4 chicken thighs or breasts
1 cup Italian dressing
6 medium potatoes, skins on
Put the chicken in the crock pot, pour on the dressing, and place the potatoes around the edges of the pot. Cook on high for 4 hours or low for 8. Remove the potatoes and mash to the desired consistency (skins optional) using the liquid in the crock pot. I used frozen solid chicken thighs and Italian dressing straight out of the bottle.
A tip: If you have a stand mixer you can cut the potatoes into chunks and then use the mixer on the lowest setting for a minute or two instead of mashing (no longer than that or the potatoes may get pasty). It won’t make the pieces of skin smaller, but it sure beats mashing by hand!
A twist on the regular Italian dressing baked chicken, the crock pot makes it pretty fool-proof, and I loved the tang that the dressing gave the mashed potatoes. And, yes, that’s my plate with the absurd amount of mashed potatoes on it. What can I say? I love mashed potatoes!