Sprinkle rabbit with salt, pepper and paprika. Place in crock-pot. Mix wine, cream of mushroom soup, Worcestershire sauce and chopped onion. Heat and pour over rabbit. Cover and cook on low setting for 7 to 8 hours adding water if necessary.
8 boneless, skinless duck breasts halves
1 (18 ounce) bottle of your favorite barbecue sauce
1/2 (15 ounce) can pineapple chunks, juice reserved
1/2 green bell pepper, sliced
1/2 onion, chopped
1 clove garlic, minced
Place 4 of the duck breasts in the bottom of a crockpot. In a large bowl, combine the barbecue sauce, pineapple, green bell pepper, onion and garlic. Mix well. Pour half of this mixture over the duck in the crockpot. Place the rest of the duck in the crockpot and top with the remaining sauce. Cook on low for 8 to 9 hours.