From the ATP Kitchen

Linking up with Dwija at House Unseen, because when I saw her post on easy slow cooker recipes I knew this link-up was right up my alley. Sometimes I whip up an elaborate slow cooker recipe from America's Test Kitchen or The Italian Slow Cooker that involves lots of prep work browning, sauteeing, deglazing, and all kinds of fancy footwork. And sometimes, at two o'clock in the afternoon while a non-napping toddler is at my kneecaps and Queen Baby is on my hip being her queeniest, I realize I don't have it in me to make anything fancy for dinner, and I throw this together to avoid an SOS call for takeout later.

I realize now I should have typed "slow cooker" instead of "crockpot." Do I get a royalty payment from Rival now?

Or Newman's Own?

This is hardly even deserving of the title of a recipe, but here it is.  Put chicken pieces in slow cooker (here we have bone-in, skin-on thighs, but you could use any chicken pieces). Pour salad dressing on top. I've only ever used oil-based dressings like Italian, balsamic vinaigrette, Greek, etc. I have my doubts that it would come out all that well with, say, a blue cheese dressing, but you are certainly welcome to try it. 

Don't bother to center the photos.

If your slow cooker is less than 1/2 full like mine, put some foil on top.

I don't know why I took a picture of it. Or why I posted the picture. Sue me.

Depending on how much time you have before dinner, you can cook it for 6 hours on low or 3 hours on high. I would add a half hour to the cooking time if your pieces are frozen like mine.

Ta-da.

And there you have it! If you're feeling extra fancy, you can make a side salad, quarter some red potatoes and put them under the chicken, or use the broth you'll have at the end of the cooking time to make some rice, or crisp the skin in a pan with a little oil once it's cooked. Or not. This is supposed to be an easy recipe, after all.