For years I didn’t have a crockpot, because all my previous encounters with the technology had been in the early days, before the invention of the removable stoneware crock, and doing cleanup on a piece of kitchen gear that couldn’t be fully immersed in water pretty much negated all of the time and labor saved on the prep and cooking end.
Then one day I looked around in the kitchen department of the local hardware store and saw that things had changed since I was an impecunious grad student, and I was, as they say, enlightened.
This particular recipe is about as mindless as they come, which is a blessing on those occasions when you’ve got a cold, or a deadline, or just a bad case of too much of the daily grind:
Chicken with Onions
Ingredients
- 4 large onions, sliced thin
- 5 cloves garlic, minced
- 1/4 cup lemon juice
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper (or more if you like)
- 4 to 6 split chicken breasts, either bone-in or boneless
- hot cooked rice (or orzo pasta, or whatever starchy substrate you prefer)
Directions
- Put the sliced onions in the bottom of the crockpot.
- Lay the chicken breasts on top of the onions.
- Add the garlic, lemon juice, and cayenne.
- Cook 4 to 6 hours on low.
- Serve over rice or orzo or whatever you prefer
Dr. Doyle's Blog 
Something similar has been one of my standards for years. Recent budgetary cutbacks have led me to discover that it is also okay with thighs, though I will always prefer light meat to dark.
Most crockpot recipes work just as well with chicken thighs as they do with chicken breasts — sometimes even better. Chicken tenders also work well, if they’re the part of the chicken your store has on sale that week.