BBQ chicken with potato salad in a slow cooker

Ingredients:

• 700 g small yellow potatoes, cut in half or into quarters (if the potatoes are large)
• 800 g skinless and boneless chicken thighs (about 6 pieces), cut in half
• 3 tablespoons extra-virgin olive oil
• 1 tsp chili powder
• 1/4 cup ketchup
• 2 tsp dark brown sugar
• 1 teaspoon Worcestershire sauce
• 1 stalk celery, finely chopped
• 1 green onion, thinly sliced
• Pickled cucumbers, for serving

Preparation:

1. Place the potatoes in a slow cooker. Add 2/3 cup hot water and a generous pinch of salt and black pepper. Place a rack on top. Toss the chicken with 1 teaspoon of olive oil and chili powder, season with salt and pepper. Arrange the chicken thighs on the rack. Close the lid of the slow cooker, making sure the steam valve is closed. Set the pressure cooker to high heat for 5 minutes.
2. In a medium bowl, combine the remaining 2 tablespoons plus 2 teaspoons olive oil, 2 tablespoons vinegar, and a pinch each of salt and black pepper. In a small bowl, combine the ketchup, brown sugar, Worcestershire sauce, and the remaining 2 teaspoons vinegar.
3. Once the pressure cooker cycle is complete, carefully open the steam valve. Once all the steam has escaped, turn off the slow cooker and remove the lid. Carefully remove the chicken from the rack and place it on a plate. Using a slotted spoon, transfer the potatoes to a bowl with the vinaigrette.
4. Pour out almost all the liquid from the slow cooker, reserving about 0.5 cups. Set the heat to high and return the chicken to the pan. Add the ketchup mixture. Cook, stirring, until the sauce thickens, 5-7 minutes.
5. Add celery and green onions to the potatoes and stir. Serve the chicken with potato salad and pickles.