sara, yes.

Pub Cheese is EVIL.

Both twins are already asleep! I kinda want to do a victory dance.

But I'm sure this means they'll be up at 4 or something else ridiculous.

quester, there are a million slow cooker recipes out there, but the one bit of advice that really helped me when I began using a crockpot was to coat the ceramic insert with PAM or similar before adding ingredients.

Before learning that little tidbit, I had a helluva time getting greens, bean skins and the like off.

I think this means you either sleep or drink, Kat.

OMG, commenting on my 16 year old's facebook makes me feel old. I'm all longwinded and shit and they are all chatspeak. OTOH, mine are the ones she actually replies to directly, off facebook, with grateful thanks for my thoughts. So.

Thee are tons of crockpot recipes online. Just google and adjust for taste. I'm mobile so linking would be unpossible but there are tons. Many rated.

I've done chicken, bell peppers, onion, garlic, butter, white wine, other random spices, toss all in and see what happens.

I have some chicken thighs, a crock pot I was given, with out any instruction manual and I know I can cook the chicken in it, but I don't know how!

Tarragon Chicken (The Gourmet Slow Cooker, Volume I)

You can use thighs for this, use different herbs, add veggies. It's flexible.

¾ cup all-purpose flour
1 tsp salt
1 chicken, cut into serving pieces and skinned
2 tbsp unsalted butter
2 tbsp olive oil
1 yellow onion, finely chopped
1 cup dry white wine
1 cup chicken stock
6 sprigs tarragon
1 cup heavy cream or half-and-half

--Combine flour and salt in a plastic bag. Add chicken and shake to coat completely.
--In a large nonstick skillet, brown chicken for about 10 minutes in the butter and oil, turning once. Transfer to paper towels to drain and place in the slow cooker.
--Add onion and 2 tbsp flour to the skillet and cook for 10 minutes, stirring frequently, until browned. Gradually add the wine, stirring to scrape up the browned bits. Add the stock and cook, stirring frequently, for 10-15 minutes, until the sauce begins to thicken.
--Pour over the chicken and add 2 sprigs tarragon on top. Cover and cook on Low for 3-8 hours. At 3 to 4 hours, the chicken will still be firm and hold its shape. At 6 to 8 hours, the meat will be falling off the bone.
--Pour in the cream and stir well. Cover and cook for 10 to 15 minutes to heat thoroughly.
--When the chicken finishes cooking, strip the leaves from the remaining 4 sprigs of tarragon and chop coarsely. Remove and discard the tarragon sprigs from the slow cooker and stir in the freshly chopped tarragon.

ETA: I buy slow-cooker liners and I highly recommend them.

Thanks for the suggestions. I've googled recipies but they always involve more complicated dishes than I am wanting. I just want the chicken to be flavorful and not dry. I don't plan to cook veggies with it this time. I just want the cooked chicken on hand to add to noodles or rice for lunch and dinner for the week.

I've been buying some precoked chicken but it is more expensive than cooking it myself. The problem is, I've never cooked chicken before. Or used a Crock-pot before.

Throw in crock pot. Cook. Check whatever the general lowest time is for chicken dishes and then every twenty minutes until done. Don't add water. Spices optional.

I've never done it in a crockpot either but, the long way around that works best for me is to bake a bird and use seasoned broth to freeze the chunks. Then thaw and heat up over rice.

I'm with you not buying the expensive pre-cooked stuff. I now have 2 quarts of turkey in broth in the freezer and I think I can get a meals out of it for about 3 bucks each.