Before I migrated north from southern California I lived in the desert for a summer, yup, hot as hell but doable if you have shade and water. I learned one pot cooking on a fire and came up with some interesting things with what food I was able to acquire. The b est one, that I still make some variations of, including in a dutch oven, is what I call chicken a l'orange. I simply took chicken - at that time I had leg quarters but I prefer breast - just brown and let cook for 15 - 20 minutes or until mostly done then add an orange or two cut into wedges, cook for about ten minutes then add 1/2 C of honey and cook on low for another 10 - 15 minutes and serve over rice or with noodles or potatoes and a green something. The result should be that the meat is falling apart and there is a nice orange glaze on the meat.
I like your recipe, though, sounds really good. Crockpot cooking has many benefits including teaching you that some foods take a long time to cook but you can also walk away from it while cooking.
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