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.

1 pound pork belly – cut into 1-1/2 inch strips, ½ inch thick
1 medium onion – chopped coarsely
3 medium tomatoes, quartered
4 tablespoons tomato paste, dissolved in 1 cup water
3 tablespoons fish sauce
1 large bell pepper, sliced into strips
1 medium potato, diced
2 medium carrots, in 1 inch rounds
3 bay leaves
Salt and pepper to taste
In a 4-quart crockpot combine all but last two ingredients. Set on low for 6-8 hours. In last hour of cooking, add bay leaves and season with salt, pepper or additional fish sauce.
* I have found that the “last hour of cooking” (when you can add the spices and vegetables for additional flavor) is actually a great time to cook your accompanying white rice.
Mangia!