Originally Posted by
thimblebug6000
QuiltE I used your idea last night. I put chunks of carrots & onions on the bottom and four chicken thighs bone in with skin on and then topped them with about 2 TBSP each of antipasto. Cooked on low for about 6 hours. Before eating topped with the feta until melted, it was delicious served over rice, and the house smelled wonderful when we got home for dinner. Thanks for these great suggestions!
Glad it worked for you ... for me it's a great one for "let-me'sew" days. And then the bonus of leftovers for a few more days of good eating while sewing. Or to freeze.
BTW you can also do the rice in the bottom of that crock ... I forget, but think I pretty much used the same water/rice proportions as stove top, in the bottom. Then the rest on top.