BBQ Honey Chipotle Crockpot Wings, Baked Potatoes, & Zucchini Strips

  

There is something magical about the crockpot. It does something to food that an oven, a grill, or any other cooking device can’t. The slow cooking power makes food so much more flavorful , and you can enjoy it all week long. Plus chicken wings in the crock pot is so much healthier than your normal fried restaurant wings. (which I’ve been consuming a lot lately)

On Tuesday night, I made chicken wings, zucchini, and potatoes. I love easy dinner recipes and these are certainly that.

For the chicken wings, all you need is chicken wings & legs, salt, pepper, garlic and herb, olive oil, and your choice of bbq sauce.

While the crock pot is heating up (on high) massage the chicken in olive oil, salt, pepper, and garlic and herb seasoning. Use your own judgment on the season, but don’t overkill.

You can use any flavor of bbq sauce. I used honey chipotle rum bbq sauce with one cup of water.

Add all the ingredients to the crock pot on high, cover, and let the chicken cook. If you plan on being out for a while, cook the chicken on medium heat instead.

While the chicken cooks, prepare the potatoes. You can use any potato of your choice. Sweet potatoes are my favorite.

Wash the potatoes and dice them up. Toss them in olive oil

I always use garlic and herb as my seasoning.

To give the potatoes more flavor and crispiness, I use brown sugar.

I prepared the zucchini the same way as the potatoes.

Bake the potatoes in the oven at 350 degrees for about an hour and a half. Continue to flip.

Bake the zucchini 15-20 minutes.

The chicken should be ready in 4-5 hours. I left the skin on, but I usually remove it. Don’t worry if you’re not a skin person, it falls off the chicken easily.

Have leftover potatoes? Use them in this recipe for breakfast!