In food processor with grater attachment, grate up potatoes. (One of the benefits of this chulent version is not having to peel the potatoes. You can if you like, but the difference is not as noticeable as it would be in a regular chulent.)

Put potatoes in large mixing bowl.

With knife blade attachment in food processor, chop onion into slush. Add to mixing bowl.

Add eggs, oil, salt and pepper to bowl and mix thoroughly.

Grease/spray crock pot and pour half of potato mixture into pot. Even out the top so it is smooth and flat. Cut meat and Flanken into small pieces (1/4″x1/4″) and spread as even layer over potatoes in pot. Place the bones from the Flanken Ends bones on wall of pot. Pour remaining potato mixture on top.

Optional: If you’re using the kishka and you want to serve it separately, keep it in the wrapper. Otherwise, remove the wrapper from the kishka and smush it down into middle of the pot until majority of the log is submerged.)

Add water
Water is very tricky in this chulent recipe. Besides the usual caveats about different sizes of crockpots, the amount of water you use in this recipe will significantly change the consistency. Using very little water will give you a chulent that is more solid, closer to a kugel with meat in it.  (My wife likes this version because the edges against the Crock-Pot walls are crispy and salty.) I prefer it a little more watery — that is, the usual consistency of a thick stew or peanut butter.

Cooks will have to experiment to see which version they prefer as well as how their pot performs as far as water evaporation. I recommend starting with enough water to just submerge the top of the kugel — with maybe a few of the potato gratings sticking out above water — and adjust from there according to your taste.

Cook on low 12-24 hours.