Cholent (pronounced chooln't) is a Jewish dish that is usually started on Friday late afternoons and ready on Saturday morning Made in a large pot, or a large roasting pan in the oven, or a crock pot, it is slow cooked for at least 18 hours because it is against the laws set forth in the Bible to light any fires on Shabbat. Cholent can be very much like chili, or more like a stew, depending on where who is cooking it is from or what they prefer.  This recipe comes out more like a chicken stew and is made in a large crock pot type slow cooker.  Cut the ingredients by half for a regular sized crock pot.

4 kosher chicken breasts or 6 thighs with the skin and bones removed
(You can also use neckbones and wings but you'll need to pick the bones out before serving.)
12 large potatoes
1/2 kilo (a little over a pound) white beans
a dozen eggs
1 large onion
1 large green pepper
6 level tablespoons kosher chicken soup powder or pareve clear chicken flavored soup powder
1 tablespoon of the good grade of sesame seeds
1 teaspoon sweet paprika
1 teaspoon garlic crystals or 2 cloves of garlic
1/2 teaspoon black pepper
1/2 teaspoon sage
filtered water

Lay the chicken out at the bottom of the pot.

Spread the beans out over the chicken.

Arrange the eggs and potatoes around the pot loosely.  Remember that the beans and potatoes will swell a bit so don't compress things too tightly or your eggs will break.

Chop your onion and bell pepper and just sprinkle them on top.

Add the soup powder and spices and sesame seeds.

Pour in enough water to cover everything, leaving at least a centimeter on top.

Cover the pot and if your slow cooker has the option, turn it on high until it boils, then turn it to low and leave it to cook overnight or at least 12 more hours.

You'll see it's done when the beans are soft and mushy.

Keep it in the pot on low until it's gone or until the end of Shabbat. It will keep for the day if it is kept hot.

Refrigerate or freeze any leftovers (though there probably won't be any).