It's still too hot to bake (IMO), so I thought I'd have to wait for cooler days for good Italian chicken until I stumbled upon this slow cooker version of Italian Chicken.
It turned out almost as good as my Italian baked chicken and I'd definitely make it again.
Of note, the recipe says 4 hours on low. If your chicken breasts are thawed, 4 hours on high might work, but not low! My breasts were frozen and my potatoes were huge. I quarter the potatoes and checked them after 5 hours on high. The potatoes and carrots were done and removed, but the chicken cooked at least another hour. I like my chicken to be fall-apart-done.
Also on this blog I found this slow cooker apple crisp recipe. I used gala apples as they were on sale this week at Dillons for $0.99 lb. The only bad thing about this dish is that I didn't have any vanilla ice cream on hand to serve it with!