What you need:
- 2.5 lbs boneless skinless chicken thighs
- 1 c barbecue sauce
- 1/2 c water
- 4 medium potatoes, unpeeled and cut into eighths
- 8 carrots, cut into 2 inch pieces
What you do:
- Layer potatoes and carrots in the bottom of a 4-6 quart crock-
pot. Layer chicken on top of veggies. Pour water into crock.
Spread sauce over chicken with brush. Cook, covered, for 8
hours on low, or until chicken and veggies are tender.