Whole Barbecue Chicken with Mashed Sweet Potatoes

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Serves 4

Cooking Time 4 to 5 hours on Low

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: Looking for another way to flavor a whole chicken, we turned to barbecue sauce, which we rubbed under the skin and all over the outside of the chicken. As the chicken cooked, the sauce infused the meat with great barbecue flavor and thickened to a nice glazed consistency. And since sweet potatoes are a natural partner to barbecue-flavored chicken, we cooked them along with the chicken. A quick stint in the microwave before going into the slow cooker ensured that they would cook through by the time the chicken was done. Then, while the chicken rested, we mashed the potatoes with some butter and cream for extra richness. Finally, we took advantage of some of the leftover cooking liquid, mixing it with more barbecue sauce to create a simple sauce for serving. Check the temperature of the chicken after 4 hours of cooking and continue to monitor until breast registers 160 degrees and thighs register 175 degrees. You will need an oval slow cooker for this recipe.

2	pounds sweet potatoes, peeled and cut into 1-inch pieces
1	tablespoon vegetable oil
1	(4½- to 5-pound) whole chicken, giblets discarded
1	cup barbecue sauce
4	tablespoons unsalted butter, melted
¼	cup heavy cream, warmed
	Salt and pepper

1. Microwave potatoes and oil in covered bowl, stirring occasionally, until potatoes are almost tender, about 10 minutes; transfer to slow cooker.

2. Use your fingers to gently loosen skin covering breast and thighs of chicken; place ¼ cup barbecue sauce under skin, directly on meat of breast and thighs. Gently press on skin to distribute sauce over meat. Spread entire exterior surface of chicken with ¼ cup barbecue sauce and place, breast side down, on top of potatoes. Cover and cook until breast registers 160 degrees and thighs register 175 degrees, 4 to 5 hours on low.

3. Transfer chicken to carving board and tent with aluminum foil. Using slotted spoon, transfer potatoes to large bowl. Strain cooking liquid into fat separator and let sit for 5 minutes; reserve ½ cup defatted liquid.

4. Add melted butter and cream to potatoes and mash with potato masher until smooth. Season with salt and pepper to taste. Combine reserved liquid and remaining ½ cup barbecue sauce in separate bowl and season with salt and pepper to taste. Carve chicken, discarding skin if desired. Serve with mashed potatoes and barbecue sauce.