I'm hoping to make a simple dish of chicken (breasts or thighs, whichever you might recommend) and rice that I can leave in the crock pot all day and have ready when I get home. If veggies like broccoli and such can be added, so much the better. I'm just wondering if anyone on here is familiar with this kind of recipe and can recommend prep and ingredients to make it the best it can be. Just looking up recipes on google isn't easy, they're either too extravagant for what I'm hoping to make or way too wide of the mark.

Well chicken is a faster cooking meat. So all my recipes only take 3 hours on high to 4 hours on low. To leave the house in the morning and be gone for over 8 hours, the chicken will be over cooked and the rice gummy.

1 can cream of mushroom soup
1 can cream of celery soup
1 can of water
1 cup of rice. ( not instant )
4 chicken breasts
1 cup total of vegies

Now you can zing it up with your favorite vegies. Mix and match.
Broccoli
green peppers
onion
celery
carrots
cauliflower
Mushrooms
garlic

All chopped into 1/2 inch slices or pieces.

Add the soups, mix. Add rice and vegies. Put the chicken in and make sure it is covered by the soup mix. Cover and cook 3 to 4 hours.

Would it hurt to add more veggies than that? 1 cup doesn't sound like it would balance with the rest of everything.

Sure. I never measure. I just wrote what the recipe called for.

I have discovered that using a crock pot liner is helpful with many recipes. you put about a little less than half an inch of water into the crock pot. then put the liner. then add your ingredients. it keeps a lot of foods from drying out.

If you have trouble being gone too long and overcooking the dish, just use the crockpot to cook the meat, like pork which you can't overcook. Then use the meat in something like tacos where you have fresh veggies.

The leftover meat can be kept in the fridge or freezer for later and only takes seconds to reheat in the microwave.

Here is a recipe for pork tacos:

http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-pork-tacos-recipe.html

There is a page on Facebook for crock pot dishes. There are great invention. In the winter I use mine a lot.

I cooked up a pot of chicken thighs with celery, bell pepper, and carrots. I deboned the meat and removed skin and cartilage. I then added about 12 ounces of good link sausage cut to 1/4" slices. I sauteed some onion and bell pepper in the chicken fat I skimmed off the pot and made a roux of flour and chicken fat.(about 1/4 cup) and cooked it to a medium brown before adding it back to the crock pot. I added about a teaspoon or two of cajun seasoning and the same amount of black pepper. It then got cooked for another two hours on low.

I got rave reviews from the company who came over.