Tis the season and boy do I have a schedule that doesn’t seem to stop lately! Today was no exception. As soon as the kids were on the bus I was off and running. You all know what that means…crock pot. Tonight I made a BBQ chicken in the crockpot and we had garlic butter carrot chips as our side.
For the chicken I quartered two of the onions from the Springdell winter share and dropped them in the bottom of the crockpot.
On top of the onions I placed three large chicken breasts that I had thawed in the fridge, these came from the last poultry harvest. I poured about a half bottle of the BBQ sauce from the share, mine was mild, which totally works for my family.
It’s as simple as that. Set it for 5-6 hours on high and let it go.
Off on my errands I went. I was pretty productive today, getting a lot checked off of my long to do list. I was so happy to come home to my chicken smelling great and ready for dinner. Time to get the carrots ready.
I peeled 6 carrots and cut the tops off of them. Then I used my “cool tool” as the boys call it, to crimp cut my carrots.
This little guy is fun for carrots, potatoes, cucumbers etc. It’s just for the fun of it, adding a bit of texture to a dish. Place them all on a lined sheet with a rim.
Melt about 3 Tablespoons of butter in a dish and add 2 cloves of finely minced garlic.
Pour the butter over the top of the carrots and toss them to coat completely. Bake in a 400 degree oven for 25 minutes, turning them halfway through. The kids gobbled this up! Enjoy.