INGREDIENTS:

• 8 teaspoons brown sugar, divided
• 8 bone-in, skin-on chicken thighs
• 16 ounces baby red potatoes, halved
• 16 ounces baby peeled carrots
• 2 tablespoons olive oil
• 1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix
• 3 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. Using your fingers, work the brown sugar, about 1 teaspoon per thigh, onto both sides of the chicken.
3. Place chicken, potatoes and carrots in a single layer onto the prepared baking sheet. Drizzle with olive oil and sprinkle with Ranch Seasoning and garlic; season with salt and pepper, to taste.
4. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Then broil for 2-3 minutes, or until caramelized and slightly charred.
5. Serve immediately, garnished with parsley, if desired.

*Cooking time will vary depending on the size and thickness of the potatoes and carrots.

***Credit goes to ​https://damndelicious.net/2015/05/08/one-pan-garlic-ranch-chicken-and-veggies/ 

Ingredients

• 4 Chicken breasts, boneless skinless
• 1 can Salsa

**Some recipes call for a packet of Taco Seasoning, I don't generally add because of the salt content in those packets, but if you want, you could also just use your own homemade taco seasoning.

Directions:

• Dump the salsa in the bottom of the crockpot, put the chicken breasts on top of the salsa
• Cover with a lid and set to high for 4-6 hours.  (it's hard to say exactly how long since it all depends how thick the chicken breasts are)
• When chicken is falling apart, it is done, shred with a fork and stir into the juices.

**I have even put chicken tenderloins in the crockpot FROZEN and just increased the cook time.  Point is.... dump, turn it on and walk away