Would love to try this

Roasted Pepper & Bean Chilli, recipe from http://gigikennedy.typepad.com/

4 roasted red peppers (you can roast your own, i just use jarred :)
1 onion, chopped
1 zucchini, quartered & sliced
2 cloves garlic
2 Tablespoons chilli powder
1 teaspoon dried oregano (i used a sprig or 2 of fresh b/c i had it in the garden)
1/2 teaspoon cumin
1 28 oz. can crushed tomatoes
1 15 oz. can diced tomatoes (i use 2 cups fresh instead if i've got them on hand)
1 15 oz can garbanzo beans, drained
1 15 oz can black beans, drained
1 15 oz can pinto beans, drained (i use cannelli or white beans b/c we prefer those :)
Combine everything in the slow cooker & cook on low for 8 hours or high for 4 hours...serve w/ fresh bread & enjoy :)

Want to Try this

Crock Pot BBQ Shredded Chicken, recipe from http://kimberlykwan.typepad.com/

4-6 frozen boneless, skinless chicken breasts
1 yellow onion, chopped
1 small bottle of your favorite BBQ sauce
hamburger buns or bakery rolls

(seriously...put the chicken in rock-solid frozen!)

Dump all the ingredients into your crock pot, turn it on low and let it sit all day (6+ hours is best). Occassionally mix it all up if you can, but this step is not necessary. Shortly before serving, shred the chicken with forks and mix it back into the sauce. I usually prefer to use fresh, crusty, bakery rolls, but in a pinch, I'll pull out leftover hamburger buns that I've frozen, and toast them up.

* NOTE: When I make this for adults, I like to use spicier or more flavorful BBQ sauces, such as raspberry chipotle, but for the kids, I just use honey BBQ or whatever is on sale.