Recipe(tried): Chicken Wellington (using puff pastry dough, crock pot and oven)

There are several possibilities, but here's one I made over the weekend. I did it over a 2 day period, and it was fabulous, altho you can of course do it in one phase instead of 2. (These are very easy, very elegant & very tasty, too!)

1 chicken thigh for each guest (I made a package of 8)
equal parts minced dried cilantro & minced dried garlic (about 2 TBSP of each works well for 8 pcs. of chicken)
Puff pastry shells, 1 for each piece of chicken, thawed

TO PRECOOK THE CHICKEN:
Combine the cilantro & garlic on a plate; roll the thighs in it and place them in a crockpot.

Cover and cook on high for 2 to 2 1/2 hours (or low for 4-5 hours) or until done. Cool to room temperature and remove the bone if desired. At this point you can refrigerate them until ready to use.

TO MAKE THE CHICKEN WELLINGTON:
Roll out each puff pastry shell until it's large enough to completely enfold a cooked chicken thigh; wrap each piece of chicken carefully and pinch any openings.

Bake at 400 degrees F for about 20 minutes or until nicely browned.

NOTE: Because the chicken continues to cook in the oven, I opted to use the cooked thighs directly from the fridge and wrap them while they were still cold; by the time the pastry wrapping was browned, the chicken was nicely warm inside. If this is to be cooked in 1 day, remove the chicken from the crockpot about 1/2 hour before you expect it to be done.