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The minimal prep makes this one a go-to every time!
1 2-and-1/2-pound bag fingerling yellow potatoes, washed
1 chicken, cut into 1/8s
Gefen Salt, to taste
Pereg Pepper, to taste
10 ounces Gefen Duck Sauce
water, to cover
Place potatoes in the bottom of the slow cooker. Arrange chicken pieces on top and sprinkle with salt and pepper. Pour duck sauce over chicken and add water to cover generously.
Cook on high until liquid begins to bubble, then turn down to low and cook for about six hours, or until ready to serve.
Photography and Styling by Penina Spero
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