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

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 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.