Now that the Back-to-School season is upon us, I feel that's a shout-out for a perfect opportunity to bring up the wonders of the Crock-Pot®, and its time-saving, tasty conveniences. On any given day, the Crock Pot lets you calmly and completely plan a home-cooked meal and leaves you plenty of energy to deal with mapping out new school schedules, activities, back-to-school shopping, and playdates with new friends.

While you might find several simple recipes that are quickly assembled for Crock Pot cooking, you can also -- with a few uncommon ingredients -- make a meal that's versatile and impressive. Here's where "Italian Chicken" comes in. It works as an entree served over rice, a chili-like soup, and even, with a few modifications, a savory filling for a chicken sandwich.

As with the most time-friendly Slow Cooker recipes, this one requires little advance prep, and no additional pots and pans. Plus, you can keep the kitchen cool, using this appliance to do the cooking, and keeping the oven off while the weather's still warm.

Slow Cooker Italian Chicken
5 boneless, skinless chicken thighs
3 boneless, skinless chicken breasts
1 29 oz. can Italian chopped tomatoes (not drained)
2 14.5 oz. cans cannellini (white kidney) beans (not drained)
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
3 teaspoons dried oregano
3 teaspoons dried basil

1. Please the chicken in the bottom of a greased Slow Cooker.
2. In a small bowl, combine the spices with the vinegar and olive oil, and pour over the chicken.
3. Then, pour the tomatoes and beans over the chicken.
4. Cook on high for 4 hours, or on low for 6 hours.
   

Variation #1: Chunky Chicken Soup
For this take on the chicken, during Step 3, add 4 cups low-sodium chicken stock with the beans and tomatoes. For Step 4, cook on low for 8 hours.

Variation #2:  Chicken Sandwiches
And here's a way to use those leftovers. For a Chicken Sandwich Filling, use a slotted spoon. Remove the contents from the Slow Cooker (or from the container you've put the leftovers). Place the chicken in a food processer along with 3 tablespoons low-fat mayonnaise (preferably canola-oil based).  Process until the chicken is spreadable. Serve on sourdough bread with chopped black olives and bread-and-butter pickle slices.