Trim the fat from the chicken breasts and place in your slow cooker.

For the carrots, you can simply slice, or use a Japanese technique called Rangiri. To cut the carrots like this, cut a piece of the carrot off at an angle, then rotate the carrot 1/4 turn, cut another piece off at an angle, repeat the turning and cutting. This makes for bite size pieces that gives more surface area per piece.

Top the chicken with the onion, carrots, celery, thyme, rosemary, bay leaf, and salt and pepper as desired. Sprinkle the chicken stock powder over the top.

Pour in the broth and lightly stir.

Cover and set the slow cooker to Low setting for 6 to 8 hours or to Hugh setting for 3 to 4 hours.

Remove the chicken with a slotted spoon to a mixing bowl and shred with two forks. Find and remove the bay leaf from the slow cooker, then add the chicken back to the cooker.

Stir in the egg noodles, cover, and use the Low setting only, cook for another 10 to 15 minutes or until the noodles are tender.

Ladle into bowls, garnish with parsley and a shake of black pepper, enjoy.

Place everything in your slow cooker except the whipping cream. Set to High, cover, and cook for 4 hours.

After 4 hours, use a immersion blender, hand blender, or like me, I will use a potato masher.

Now add the cream as desired, from 1/2 to 1 cup, blend again, serve and enjoy.

Rinse the rice and set aside.

Heat the oil in a large non stick pan, when hot, add the onion, carrot, and celery and saute for about 8 minutes or so, until onion is translucent.

Now add the rice, garlic, Italian seasoning, oregano, basil, and salt to the pan, saute for 3 minutes or until the garlic is fragrant.

Pour the contents of the pan into your slow cooker, then add the chicken and broth, stir to mix everything together.

Cover and set to Low setting and let cook for 6 to 8 hours, stirring every 2 hours.

The soup is done when the chicken is cooked through, rice is fluffy and tender, and thickened a bit.

Serve.

Heat a large pot on medium high heat and add the beef, onion, and celery. Saute for 5 minutes or so until the beef is browned on all sides. Add this to your slow cooker.

Add the water, bouillon cubes, parsley, black pepper, and carrots to the slow cooker, mix together. Set on Low setting for 4 hours. Check the tenderness of the beef then, if not tender, continue to cook and check each hour after that until the beef is tender.

When the beef is tender, cook the egg noodles in a pot of salted boiling water until just tender. Drain and stir in the the noodles to the slow cooker and cook for another 15-20 minutes.

Serve.

For the beans, you can cook yourself the day before, or you can use canned beans that are rinsed and drained before use.

Combine beans, salsa, tomato sauce, and chili powder in slow cooker. Top with chicken, onions, and corn. Do not stir. Cover and cook on Low setting for 6 to 8 hours or on High setting for 4 to 5 hours. Stir and serve topped with cheese if desired.

Toss the beef with the paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the beef and brown on all sides. Remove the skillet from the heat and transfer the beef to your slow cooker and add the potatoes, mushrooms, carrots, and onions and stir to combine.

Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick, some lumps are ok. Add the beef broth, thyme, caraway, salt and pepper to your liking and bring to a simmer, whisking, continue simmering and whisking until the gravy is smooth and thick, just a few minutes.

Pour the gravy into the slow cooker, cover and cook on low for 8 hours. The meat and vegetables should be tender. Season with salt and pepper as needed and stir in the parsley. Serve.