Slow Chili
1 pound ground beef 

3/4 cup diced onion 

3/4 cup diced green bell pepper or other preferred pepper

2 cans diced tomatoes

1 (15 ounce) can kidney beans with liquid

1 (15 ounce) can kidney beans, drained 

1/2 tablespoon chili powder 

3/4 teaspoon dried basil 

3/4 teaspoon dried oregano 

1/4 teaspoon ground black pepper 

1/8 teaspoon Tabisco

Optional:  additional salsa of choice

If you would like, you can ground the beef. 
I have tried it with browning it before 
and not browning and I think browning tends to
 leave it a little dry, so it's a matter of taste.
Place all the ingredients in your slow cooker. 
Cook 8-10 hours on low.  
When done, serve with grated cheddar on top
 and sour cream if desired.  
Also good with Mexican cornbread.

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Cathy's Crockpot Cabbage

1 small head cabbage
1 polish sausage or canned of corned beef
1 can of butter beans or pinto beans (optional)
1/4 cup  butter or margarine
1 cup water

Chop the cabbage up and place into crockpot.
  Place water in next.
Chop up meat and add to crockpot
 If you don't want to used polish sausage or corned beef, 
those cocktal wieners are also good.
Add beans.  Next, place your margarine or butter in crockpot.
You can use more or less to taste.
Sometimes chopped apples or other ingredients are good with this
 It's just a matter of taste.  Really good with cornbread.

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Chicken, Corn & Lima Bean Stew

Serves 5
Active: 12 min Total: 7 to 8 hours on low

INGREDIENTS:

1 can (28 oz) fire-roasted diced tomatoes

1/4 cup tomato paste
3 Tbsp Worcestershire sauce
1 Tbsp chopped garlic
11/2 tsp each ground cumin and dried oregano
2 cups diced onion
1 large green pepper, diced
2 cups each frozen baby lima beans and frozen corn kernels
11/2 lb boneless, skinless chicken thighs
4 slices cooked bacon, chopped or crumbled

Serve with: lime wedges

PREPARATION:

1. Have ready a 4-qt or larger slow-cooker. 
Add canned tomatoes, tomato paste,
 Worcestershire sauce, garlic, cumin and oregano.
 Stir until thoroughly blended, 
then stir in the onion, green pepper,
 frozen lima beans and corn, and the chicken.

2. Cover and cook on low 7 to 8 hours,
 or until chicken is tender.
 Remove chicken to a cutting board. 
Using 2 forks, pull meat into shreds. 
Return chicken to cooker.

3. To serve: Ladle stew into soup bowls and sprinkle with bacon.

Per serving: 422 cal, 39 g pro, 50 g car, 9 g fiber
9 g fat (2 g sat fat), 117 mg chol, 794 mg sod

Autumn Chowder 
(Thanks to Renee for the ingredients)

Two Cans of Corn...drained
Potatoes diced up
Two cans of Chicken Broth
Six strips of Bacon and Onions fried together
1 cup Carrots
1 cup of water
3 cups of whole milk
3 cups of cheddar cheese..add flour to cheese so it dosent stick
3 tablespoons of flour
8th a teaspoon of white pepper

Since there are only two of those, I halfed this ingredients and put in a slow cooker all day.  Yum!