Crockpot Chicken 4-ways

Sometimes I go back and forth on whether or not to post recipes that don’t really have recipes!  However, when I think about it, these types of things are what I eat most of the time.  I pick whatever veggies I have on hand and whatever protein I have thawed, throw on the spices that correlate with the cuisine I’m craving and BAM….you have Mexican, Italian, Asian, etc.
Crockpot Chicken 4-ways
Tomatoes, whole if cherry, chopped if large
Bell peppers, cut into strips
Onions, cut into strips
Chicken (any variety of cuts, breast, thighs, legs, etc)
Spice blend (I have done this with several different Penzey spice blends but you could use any you have! I use Herbs to Provence plus salt for Italian, my own taco seasoning blend for Mexican, a blend called Northwoods for American, and curry for Middle Eastern)
In the bottom of the crockpot, pour in all your tomatoes, then layers on your peppers and onions.  On top of your veggies, layer your chicken and generously season your chicken with whichever spice blend you intend to use!  Place the crockpot on high for 4 hours or low for 6 and it will be all ready to go.  If you use chicken with the skin on, I usually turn on the broiled in the oven and place the chicken on a baking sheet and pop it under the broiler for a few minutes to crisp up the skin because no one likes soggy chicken skin.  Since the spices are going directly on top of the chicken, it would be a shame to remove the skin with all the flavor!  However, if you didn’t have skin, then you don’t need to worry about that step.