Chicken in a (Crock) Pot

This chicken turned out kind of bland, but it's been a lifesaver this week in terms of the leftovers being handy for making quick dinners on these frustratingly late nights. I made chicken melts, like a tuna melt with shredded chicken, one night, and quesadillas once. Tonight I'll make chili with what's left. And the first night we ate it over couscous with mango chutney and plain yogurt on top.

I sliced an onion and put it in the bottom of the slow-cooker, then mixed a couple tablespoons of flour with turmeric, cumin, red pepper, salt, black pepper (there was not enough seasoning, though). Coated a whole chicken breast (bone-in but skinless) with the flour mixture, then placed it on top of the onion, then added about half a cup of water. Cooked on high for 6 hours, then removed all the bones from the chicken and stirred it so it shredded apart. It ends up so moist you can reheat it without it drying out, and it's an easy shred - it just falls apart. A full chicken breast (both sides) will last Todd and I for four substantial meals. I hate to eat chicken so many times in a row, but we've disguised it in a variety of ways.