Cheesy Garlic Bread.
Whether it's just a small household with leftovers or a family dinner, that's still pretty economical. Use family pack fryer pieces instead of breasts, and root cellar garden veggies it would even be cheaper.
In crock pot pour 1 and 3/4 cups good Vinaigrette (I used a Mediterranean one from Cindy's Kitchen)
Place 3-4 large chicken breasts in the dressing, spooning a little bit over the top to moisten. Top chicken breasts with
1 and 1/2 teaspoons oregano
1 and 1/2 teaspoons basil
1/8 to 1/4 teaspoon crushed red pepper (to taste)
1/4 teaspoon white pepper
On top of that place 6-8 Yukon gold potatoes cut into thirds and 5-6 carrots cut into 1 and 1/2 inch chunks. Sprinkle two teaspoons of minced garlic over that, a few dashes of Janes Krazy Salt (or salt and pepper) and cover and cook on high 3 to 4 hours on high or 7-8 on low.
Remove carrots with slotted spoon and toss with 1/2 teaspoon maple syrup or brown sugar. Remove potatoes and chicken and serve, sprinkled with Parmesan and served with rolls or cheese bread.