Ingredients
• 1 Tbsp Olive Oil
• 1 Lb Boneless Skinless Chicken Breasts, cubed
• 1/4 Cup Chopped Onion
• 2 Cups Chicken Broth
• 2 whole Green Chiles (i.e., jalapeno)
• 1 Can Cannellini
• 2 Cloves Garlic, minced
• 1/2 Tsp Oregano
• 1/4 Cup Chopped Cilantro
• 1/4 Tsp Ground Red Pepper
• 1 Whole Canned Chipolte Pepper, chopped fine

Heat oil in a skillet over medium-high heat. Add chicken and cook 4-5 minutes, stirring often. Remove chicken with slotted spoon and put into crockpot.

Add onion to skillet and saute 2 minutes. Add peppers and garlic, continue sauteing until onion is transluscent. Add to crockpot with remaining ingredients. Cook on low 6 to 8 hours.

Notes:I put the frozen breasts into a 1/2 salsa, 1/2 italian dressing mix overnight to thaw.

Ingredients
• 4 Cups Chicken Stock
• 1 Pound Dried Navy Beans (soaked overnight and drained)
• 2 Large Onions (chopped)
• 1/2 Pound Ham Hocks
• 2 Bay Leaves
• Salt and Pepper (to taste)

Directions:

In a 4 or 5 quart crock pot, place beans, onions, ham, bay leaves and salt and pepper. Pour chicken stock over to cover. Cook on low for 8 to 10 hours. This is always best the next day.

Notes: Serve with corn bread or biscuits.

Ingredients
• 1 Pound Beef Stew Meat
• 1/4 Cup All Purpose Flour
• 2 Medium Onions (sliced)
• 3 Tablespoons Butter or Olive Oil
• 3 Large Carrots (peeled and cut into 1 inch chunks)
• 4 Large Potatoes (peeled and cut into 1 inch chunks)
• 1 Large Red Bell Pepper (Cut into 1 inch chunks)
• 1 Cup Cauliflower Flowerettes
• 15 Ounce Can Stewed Tomatoes
• 1 12 Ounce Can of Beer
• 2 Bay Leaves
• 1/2 Teaspoon Oregano
• Salt and Pepper (to taste)
• Water

Directions:

Heat butter in a large skillet. Toss beef with flour, brown in butter. Place in a 4 or 5 quart crockpot. Saute onions in skillet until almost transluscent, then add to crock. Add remaining ingredients except water. Add water to barely cover. Cook on low for 8 to 10 hours.

Notes: If I know I'll have time, I wait and add the cauliflower an hour or so before the stew is to be eaten. Also, a cup of red table wine may be substituted for the beer.

Ingredients
• 3 Pound Beef Roast
• 2 Tablespoons Butter
• 1 Large Onion (cut in thick slices)
• 12 Ounce Beer
• 2 Cloves Garlic (peeled and smashed)
• 4 or 5 Large Potatoes (peeled and cut into quarters)
• 2 or 3 Large Carrots (peeled and cut into 1 inch chunks)
• 1 Bay Leaf
• Salt and Pepper (to taste)

Directions:

Heat butter in a large skillet. Brown roast on all sides. Layer onions in a 4 or 5 quart crock. Set roast on top of the onions. Place potatoes and carrots around roast. Pour beer over. Top with seasonings. Cook on low for 8 to 10 hours.