5 pieces chicken (drumsticks, thighs or quarter breasts), frozen
1 packet Lipton onion soup
1-1/2 cup water
1 tablespoon all-purpose flour
In 2-quart crockpot, dissolve onion soup powder in 1 cup water. Add frozen chicken pieces. Set on low for 8 hours. After 8 hours, add 2 tablespoons flour dissolved in ½ cup water and mix in. Cook for another 30-minutes to 1 hour. You can add bell peppers or other vegetables at this point, but serving with just the gravy is more than enough. Season with salt and pepper if necessary. You can save the gravy and freeze for later use. Mangia!

1 lb stewing beef, cut into cubes
3 tablespoons tomato paste
2 medium tomatoes, sliced
1 medium onion, sliced
4 small carrots, cut into 1 inch thick rounds
4 bay leaves
1 beef bouillon

In a 4 quart crockpot, combine all ingredients and 1 cup of water. Cook on high for 4 hours or low for 8 hours. Season with salt and pepper, add additional bay leaves if necessary.

4-6 pieces beef short ribs
1 cup of your favorite barbecue sauce*
1 cup water
2 tablespoons sugar

In a 4-quart crockpot, dissolve barbecue sauce and sugar in water. Add ribs (frozen if cooking for 8 hours, thawed if cooking for 4 hours). Set on low for 8 hours or high for 4 hours. When cooked, transfer ribs into covered container. Reduce the sauce in a pot until thick, season with salt and pepper to taste. Drizzle sauce over warm ribs. Serve with your favorite vegetables or mashed potatoes.

* This recipe was adapted from a Williams-Sonoma recipe calling for their own “smoky bacon barbecue sauce.” You’re welcome to use whichever one you like. I used a regular grocery store brand.