Chicken and Mashed Potatoes
I've started a battle. It's a battle against summer temperatures during school. As a teacher I feel it is a bit unjust to have summer like weather while we all have to go back to school.If we have to go to school there should at least be a bit of crispness in the air. My weapon? Warm and cozy mashed potatoes and chicken gravy. No summer sun can resist all good flavors wrapped up in a bowl of deliciousness. Care to join me in this battle?
2-3 chicken thighs
1 1/2 tablespoons of chicken base ( I used the Better Than Bouillon brand)
3 - 4 tablespoons of cornstarch
4 medium sized potatoes
1/3 cup of milk
3 tablespoons of butter
salt and pepper to taste
Put the chicken thighs (or breasts) into a slow cooker with the chicken base and cover with water. Cook on low for 6 to 8 hours.
Take the chicken out and wait for it to cool.
While the chicken is cooling, combine the cornstarch in 1/4 or so of water. Then add this to the chicken broth and turn the slow cooker to high.
While the mixture comes to a boil, shred the cooked chicken into small edible pieces.
At this point you can add the chicken back to the gravy mixture and return the slow cooker to low heat. Taste the gravy. If you want to add more chicken base or salt and pepper, do so now.
Once the potatoes have cooked, add the milk and butter. Mash them with either a masher or electric mixer. If you prefer a thinner or thicker mashed potato add more or less milk. Add salt and pepper to taste.
Spoon the mashed potatoes into a bowl and serve the gravy over top.
Take that summer!