This recipe is what I love to cook on Sundays because it is almost no work and tastes like rotisserie chicken. (It's also a frugal way to make Sunday special)
1 family size package of bone-in, skin-on chicken thighs (or leg quarters)
I usually have one of these packages of chicken in the freezer. I take it out of the freezer Sunday morning at 8 or 9am and cook it in the microwave for 10 minutes so that I can pry the pieces apart. Then I place them, still frozen, in a large crockpot. Season liberally with the seasoning salt. Cook on high all day until dinner time around 5 or 6pm. Remove chicken to a platter and keep warm. Make a gravy with the chicken drippings at the bottom of the crockpot. You may need to add salt to the gravy. Serve hot with rice or potatoes. (We don't eat the skin on the chicken, but cooking it with the skin gives the chicken and gravy more flavor)
(The leftovers from this meal make an excellent chicken pot pie! Just mix the chicken/potatoes/gravy together, add a frozen veggie and cook under a pie shell until done).