Chicken cacciatore is the classic, of course, but I didn't have any chicken in the freezer so I thought I'd try it with lamb. Delicious! I used lamb riblets from Crabapple Farm, but this should work with chops or shoulder chops or any other type of bone-in cut that comes in smallish pieces. This recipe involves one big cheat in the form of bottled tomato sauce, but if you have your own homemade, by all means use it! Something with a fairly classic flavor is good--like simple marinara, tomato basil, or mushroom. I took green peppers out of the freezer and added onions that I stocked up on from the Farmers Market before it ended.
16-20 oz. bottled tomato sauce
1 medium onion, sliced lengthwise
4-5 cloves garlic, minced
2 green bell peppers, diced
Lamb for 4 servings (frozen is fine)
Salt and pepper to taste
Spread half of the tomato sauce, the onion, garlic, and pepper in the bottom of the slow cooker. Place the lamb on top (you can take it straight from the freezer). Pour the remaining tomato sauce over the lamb. Cook on Low for 7-8 hours. Serve over rice or pasta.
Serves about 4.