Chicken you can put in your crock pot and is ready to go a few hours later is my idea of a great meal. You can use chicken thighs or breasts, but go boneless for this recipe.  The key here is the dry rub: rub your chicken in the spices the night before if you can to let the flavours really develop, then pop it in the crock pot, cover it with broth or water and let it do its thing. Magic.  

Ingredients 

• 2-3 large boneless organic chicken breasts or 5-6 chicken thighs
• 1 tsp of olive oil (for massaging)
• 1 1/2 cups chicken stock or water 
• 1 small red onion or chopped leeks
• 2-3 carrots
• 2-3 stalks celery 
• Fresh cilantro or parsley.

RUB 1 – MEXICAN

• 2 tsp each chill powder and cumin
• 1 tsp oregano and garlic powder 
• 1 tsp sea salt 

RUB 2 – ITALIAN 

• 2 tsp each oregano, basil
• 1 tsp thyme and garlic powder 
• 1 tsp sea salt 

Instructions:

Mix the rub ingredients together in a small bowl. Rub the chicken with oil and then  coat both sides with the rub. Place in the crock pot, cover with stock or water and place on high for 2 hours, or low for four hours. Chicken pulls apart easily. 

Serve Mexican with warmed tortillas, lettuce wraps, salsa and guacamole. Serve Italian over cauliflower rice, brown rice or quinoa. Cover with freshly chopped herbs. 

Simple. Easy. Delicious.