My favorite crockpot recipes to try are always ones that I can use straight-from-the-freezer meat.  This is cooking in my crockpot right now - we'll see tonight how my family likes it.  (Update:  We've now made this twice because the chicken comes out super tender and juicy - everyone LOVES it!)

Ingredients
4 frozen chicken breasts (or thighs)
1 small onion, finely chopped
1 1/2 c. applesauce
1 Tbsp apple cider vinegar
1/4 tsp cinnamon
1/2 tsp black pepper
2 cloves minced garlic
1/4 tsp red pepper flakes (optional)

Directions
Place the frozen chicken pieces in the crockpot.  Add the chopped onion.  In a bowl, mix the applesauce, vinegar, garlic, and spices together.  Pour on top of the chicken.

Cover and cook on low for 5-7 hours, or high 3-4 hours.

Serve with rice or quinoa.

Ingredients
3/4 c. cornmeal
1 1/2 c. milk
1 egg, beaten
1 lb. ground beef or turkey, browned and drained
1 envelope dry chili seasoning mix (I use taco mix)
16-oz. can diced tomatoes
16-oz. can corn, drained
1 cup shredded cheddar cheese

Directions
Combine cornmeal, milk, and egg.

Stir in meat, seasoning mix, tomatoes, and corn until well blended.  Pour into slow cooker

Cover.  Cook on high 1 hour, then on low 3 hours.

Sprinkle with cheese.  Cook another 5 minutes until cheese is melted.

Makes 8 Servings

Ingredients
4 pounds chuck roast
salt and pepper to taste
1 packet dry onion soup mix
1 cup water
3 carrots, chopped
1 onion, chopped
3 potatoes, peeled and cubed
1 stalk celery, chopped

Directions
Take the chuck roast and season with salt and pepper to taste. Brown on all sides in a large skillet over high heat.

Place in the slow cooker and add the soup mix, water, carrots, onion, potatoes and celery.

Cover and cook on low setting for 8 to 10 hours.

makes 8-10 generous servings

Ingredients
1 pork shoulder roast (4lbs)
1 lg onion, quartered and sliced
salt and pepper to taste
garlic powder

1 cup BBQ sauce
1/2 cup vinegar
1 tsp of liquid smoke

Directions
Place the roast in the crockpot on low. Add onions, salt and pepper and generous sprinkle garlic powder. Cover and cook on low for 9-11 hours, or until tender and shreddable. Drain all juices and onions off and shred the pork. Add vinegar, bbq sauce and liquid smoke (if using). Continue cooking for 1 hour.