Ingredients:
3/4 of a bag of barley
3-4 potatoes, scrubbed and sliced into pieces
1 large sweet potato, skin on kept whole!
1 onion, diced
2-3 cloves of garlic, diced
Meat (flankin on the bone or off)
Kishka (I use Benzies)
2-3 eggs in shell not boiled (I toss a few eggs in, cuz it browns and tastes awesome when mixed in or on the side, once served.)
1 jalapeño (if the mood strikes)
Cumin
Onion Soup Mix
3 handfuls of salt (ok maybe not handfuls, but lots of salt!)
Black Pepper
Paprika
Schug (according to how much spiciness you would like)

Directions:
Place potatoes, onion and garlic into the crockpot. Then add the barley, meat and kishka. Fill the crockpot with water and add the spices. Then add the eggs slowly so they don’t break. Cook on high for 1-2 hours then set on low for Shabbat.

~ Recipe submitted by Erez Safar

Ingredients:
3 frozen chicken breasts
8 red baby potatoes, cut in half (scrub, but leave peel on)
1 small-medium onion, sliced
Italian dressing (see mixture below)

Italian Dressing:
Mix together the following ingredients for the dressing:
1/2 cup canola oil
3 Tbsp white vinegar
2 Tbsp water
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
½ tsp white sugar
½ tsp dried oregano
½ tsp dried parsley
¼ tsp dried basil
a pinch of dried thyme

Directions:
Place chicken breasts at the bottom of the crock pot. Put onion slices on top. Pour half of the dressing on the chicken and onions. Place the potato halves on top and pour the rest of the dressing on. Either cook on high for 4 hours and then low for 2 hours OR cook on low for about 10 hours, or until chicken is done and potatoes are tender. It makes a delicious gravy that can also go over rice or pasta.

~ Recipe submitted by Sarrit Kovacs