Asian chicken:
several chicken breasts (boneless)
1-2 Tablespoons sesame oil
1 cup orange or pineapple juice
chunks of green and/or red peppers
chunks of sweet onion
4 cloves garlic pressed over
minced fresh ginger to taste (I use 2 tablespoons)
5 Tablespoons soy sauce

Let all cook several hours on low, take out everthing from the juice, turn pot up to high and thicken juices with cornstarch cold water mix. Pull chicken meat apart, add everything back to pot and add frozen, thwed broccoli florets and sliced shitake mushrooms briefly softened in the microwave. Stir well and let simmer for 30 minutes. Serve over rice.

White Chicken Chili:
bite sized pieces of raw boneless chicken breast
2 cans white beans, drained and rinsed
1 can diced green chili
1 can sliced black olives
1 diced sweet onion
1 cup chicken broth

Cook all on low for 6 hours or so-do not stir!
Turn off heat, gently stir in 1-2 cups sour cream and 1-2 cups grated cheddar cheese cheese, cover and let sit for 20-30 minutes.
(I have also thrown frozen corn kernels and a can of drained diced tomatoes in this to extend it)

I love my crockpot.
Have fun!
-Jo