Slow cookers are handy for winter time. It is nice to start a pot of hearty soup or stew, leave it on for as long as the recipe calls for and allow it to fill the house with the aroma. Anything from a pot of chili to one-pot rice dishes to chicken breasts with vegetables come about in slow cooker around this time of the year.
In one slow cooker I dropped in some chicken breasts marinated overnight in a generic rub of spices and herbs. In another, I added a couple of whole turnips (peeled), a whole yellow onion (peeled), a whole potato (peeled), a couple of whole carrots (peeled), a cup of stock, a cup of canned diced tomato, some flavoring spices and herbs.
I started this on a Friday night, and by Saturday night dinner time, the chicken breasts were cooked till tender and falling apart, the veggies were cooked through and flavorful but not mushy.
Scoop up a little of the veggies and chicken and enjoy as-is. Or, serve it with quinoa or brown rice.