6 to 8 boneless, skinless chicken thighs
1 (16 ounce) package frozen French-style green beans, slightly thawed
2 (10 1/2 ounce) cans cream of celery soup
1 (6 ounce) can French-fried onions

Put half of chicken thighs in bottom of crockpot and cover with 1/2 of the green beans. Spoon 1 can cream of celery soup over all and 1/2 cup of the onions. Top with remaining chicken thighs, beans, the second can of soup and another 1/2 cup onions, reserving remaining onions. Cook on LOW for 6 to 8 hours, then top with remaining French-fried onions. Continue cooking on HIGH for 15 minutes.

Serves 6.