Bone-in chicken pieces, especially legs, work well in the slow cooker, where they stay wonderfully moist and flavorful. Since the juices stay in the cooker, you end up with something like a cross between a roast and a braise. You can also take them straight from the freezer into the cooker, which also makes them easy.
In a colder season, you can substitute dried sage (use about 1/2 tsp and sprinkle it over the chicken) and frozen or canned tomatoes.
Serves this over rice or barley (cooked in chicken broth if you like).
1-2 cups cooked white beans
6-8 garlic cloves, peeled
4 chicken legs
Salt and pepper to taste
8-12 whole fresh sage leaves
3 medium tomatoes, peeled, seeded and chopped or squished through your fingers
Place the beans and garlic cloves in the bottom of the cooker, then add the chicken legs. Salt and pepper them generously. Lay 2-3 sage leaves over each leg. Top the whole thing with tomatoes.
Cook on Low for 6-9 hours.
Serves about 4.