1 medium onion, sliced
2 1/2 lb boneless, skinless chicken breasts and/or thighs
1/2 tsp seasoned salt
1/4 tsp freshly ground black pepper
1/2 tsp garlic powder
Layer bottom in the bottom of a 5-quart slow cooker. Add the chicken pieces over the onion; sprinkle with the spices.
Place lid on cooker and cook on low 4-5 hours until cooked through but not dry.
This chicken is excellent to cut up and use in stir-frys, salads, casseroles, etc. Good sliced for sandwiches or shredded for use in enchiladas, tacos, etc.
Variation: Sprinkle chicken with 2 tablespoons light soy sauce for use in Chinese recipes, if desired.
Note: May be frozen for later use.