4 boneless chicken breasts 3 tbsp olive oil 2 tbsp red wine vinegar 3 tbsp lemon juice 1 tsp dried rosemary 1 tsp dried thyme 1 tsp minced garlic 1 bunch of asparagus 1 tbsp olive oil Salt & pepper 4 baking potatoes

Mix first 7 ingredients in large zipper bag. Zip and squish around to mix. Trim woody ends from asparagus and place in another large zipper bag. Add olive oil, salt & pepper. Zip and squish around to mix. Wrap each potato in foil. Place wrapped potatoes in slow cooker on low for 6 hours. Grill chicken and asparagus on indoor or outdoor grill.