Everyone enjoys the convenience of crock pot cooking, yet not everyone knows just how versatile today's crock pot recipes are. You need not cook the same old beef stew or chicken soup to reap the rewards of slow cooking. These days, there is a world of fabulous crock pot recipes to choose from. Whether you prefer Italian or Greek, Chinese or Indonesian, you can find a great crock pot recipe!

International crock pot recipes are perfect for church groups or dinners with an international theme. What about Girl Scouts International Day or your childs diversity day at school? Our town has an annual 'Diversity Expo' where people from every nationality can set up an info and food booth for visitors to sample. Or make a family night of it at your house with a different international crock pot recipe each week. Just have fun!

Here are just a few of the wonderful international crock pot recipes you can select from.

Crock Pot Greek Stew

1 tablespoon vegetable oil
2 lbs stewing beef, cut into 1-inch cubes
3 large onions, peeled and diced
4 cloves garlic, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3 tablespoons red wine vinegar
1-1/2 cups tomato sauce
1 teaspoon white sugar
1 bay leaf
1 cup crumbled feta cheese

Brown your stewing beef and then transfer to crock pot after draining. Cook onions in skillet, cooking until soft; add garlic, cinnamon and allspice and cook for 1 minute. Next, add vinegar, tomato sauce, sugar and bay leaf and stir well. Pour mixture over meat. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Add feta cheese, cover and cook on High for 10 minutes. Remove bay leaf and serve over hot pasta.

Crock Pot Italian Chicken

4 boneless skinless chicken breast halves
1 envelope dried Italian salad dressing mix
1/4 cup white wine or water
1 (8 oz) package cream cheese, softened
1 can cream of chicken soup
1/2 cup sliced mushrooms
noodles or rice, cooked

Place the chicken in the bottom of the crockpot. Combine the salad dressing and wine (or water) and pour over the chicken. Cover and cook on low for 3 hours. Combine cheese and soup and blend. Stir in mushrooms. Pour over the chicken. Cover and cook on low 1-2 hours until chicken juices run clear. Serve over noodles or rice.

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