Videlia Onion Slow Cooker Chicken

Like your idea of using chicken thighs instead of breasts. Will try that soon! Will probably be even more tender!

Years ago on this site, this recipe appeared:

2 boneless/skinless chicken breast halves
French dressing (enough to cover)
Handful of brown sugar

Place in slow cooker on low, throw sugar on top. Go out for the day. Serve over noodles or rice.
(I usually use thighs instead of breasts.)

Any salad dressing that contains vinegar makes an excellent tenderizer. Its fun to try different flavors as well as different meats, especially cuts that come from the back half of a cow. Round steak and chuck roasts are wonderful, and kinder to your wallet. And you don't even have to put your false teeth in. :)

The original recipe was from a friend of ours who baked the chicken and Vidalia dressing in a baking dish in the oven until browned on top. We added cut Vidalia onion on top. We love baked onion. The slow cooker version was a quickly prepared meal for the two of us.

NYCgrrl wrote:
Following in the fine tradition of marinating beef in Italian salad dressing. Nice to know that other dressings are multi purpose too! :C

Double ditto. Nice idea for the Vidalia dressing. Bill, give your wife a kiss for that.:C

Following in the fine tradition of marinating beef in Italian salad dressing. Nice to know that other dressings are multi purpose too! :C