Hellobee Boards

I have this slow cooking book from williams sonoma.
http://www.amazon.com/Food-Made-Fast-Cooker-Williams-Sonoma/dp/0848731395/ref=sr_1_2?ie=UTF8&qid=1326241362&sr=8-2

lots of great recipes! if you'd like, I can write out a few of them for you. Just tell me what meat you want! fish, beef, lamb, pastas, etc

I usually find a lot of my recipes on Pioneer Woman or Tasty Kitchen. Usually PW has variations or you can omit things and it's still delish, and TK has reviews for a good amount of their recipes. Another great place to look is All Recipes. I usually got for the highest rating, and read a few of the comments to see what people have changed.

@Andrea:
Chicken and Sausage gumbo
Ingredients:
2 tablespoons olive oil
skinless, boneless chicken thighs, 4, cut into 1 1/2 inch pieces
andouille or other spicy smoked sausages 3/4 pounds, cut into 1 inch pieces
okra, 1/2 pound cut crosswise into thick slices
red or green bell pepper, 1, seeded and chopped
celery, 3 stalks chopped
yellow onion- 1 chopped
flour- 2 tablespoons
chicken broth-2 cups
diced roma tomatoes-1 can with juice
salt
cayenne pepper
steamed white rice (for serving)

1. cook the chicken in a large frying pan over medium high heat, warm 1 tablespoon of the oil. Add the chicken and cook, stirring occasionally, until lightly brown on all sides, about 8 minutes. TRansfer the chicken to the slow cooker, then add the sausages, scatter the okra, bell pepper, celery and onion on top.
2. make the roux
return the flying pan to medium heat and add the remaining 1 tablespoon of oil. sprinkle flour in the pan and cook, stirring constantly until golden brown, about 4 minutes. stir in the broth and tomatoes with their juice and raise the heat to medium-high. when the mixture comes to a boil, remove from heat. season with 1/2 teaspoon salt and the cayenne and then pout over the veggies, chicken and sausage.
3.
cover and cook on the high heat setting for 4 hours or the low for 8 hours. season to taste with salt and cayenne.
ladle over steamed rice and serve.

Ale braised short ribs:
ingredients:
4-5lb cut into 3 inch pieces
salt and freshly ground pepper
yellow onions- 2 thinly sliced
garlic-3 cloves, sliced
butternut squash-1, about 2 pounds, peeled and cut into chunks
diced roma tomatoes- 1 can with juice (14.5 ounceS)
ale or dark beer- 1 bottle (12 oz)
flour- 3 tablespoons

1. brown the short ribs, about 3 minutes on each side, transfer the ribs to the slow cooker
2. scatter the onions and garlic over the ribs. add the squash. pout in the tomatoes with their juice and the ale. cover and cook on the high setting for 5-6 hours or low for 7-8 hours. the meat should be separating from teh bones and the squash should be tender.
3. thicken the sauce
using a slotted spoon transfer the ribs and squash to a bowl and cover loosely with foil. skim off the excess fat from the surface of the sauce. put the slow cooker on high heat. in small bowl whisk flour and 1/4 cup of water. whisk the flour mixture into the sauce and cook, uncovered and stirring occasionally, until the sauce is slightly thickened, about 15 minutes. SEason to taste with salt and pepper. spoon the sauce over the ribs and squash and serve.

This is so freakin' easy and is always a hit at potlucks.

Slow Cooker Pulled Pork:

1 (2 pound) pork tenderloin
1 (12 fluid ounce) can or bottle root beer (or cola works too)
1 (18 ounce) bottle your favorite barbecue
Pepper (optional)
Hamburger buns

Put pork and soda into slow cooker and cook on low for 6-7 hrs. When done, shred and mix in your favorite BBQ sauce. Serve on buns.

Spicy Beef Stew
adapted from this recipe http://allrecipes.com/recipe/spicy-beef-curry-stew-for-the-slow-cooker/Detail.aspx

RECIPE (6-8 servings):

2 lbs beef stew meat
2 tbspn of McCormick’s steak/chicken seasoning
3 small potatoes peeled and cut into cubes (healthier option = 2 cans of garbanzo beans
1 ½ cups baby carrots (or large carrots chopped)
2 tbspn minced garlic (fresh is best but I use the pre-minced ones ‘cause I’m lazy)
1 tbspn red curry paste (more if you like it hotter)
2 cans of chicken broth
2 cans of diced tomatoes w/ juice
2-3 tbspn cornstarch mixed with about ¼ cup of cold water

1) Cut beef stew meat up into approximately 2 inch cubes
2) Coat meat cubes with McCormick’s seasoning and place in crock pot
3) Place all other ingredients in the pot
4) Cook on low for 6-8 hours
5) After it’s cooked, thicken it with the cornstarch/water mix to your liking

** Feel free to subtract or add other stuff like onion, green peppers, etc…
** We usually eat this served over rice.

I have a few that I LOVE, these are among my favorites and I'm looking for the others:

Jambalaya: http://www.foodnetwork.com/recipes/robin-miller/slow-cooker-jambalaya-recipe/index.html I actually did cajun seasoning instead of creole because I prefer the flavor.

Shredded Korean Beef Tacos: http://crockpot365.blogspot.com/2011/11/slow-cooker-shredded-korean-beef-tacos.html I did do a couple of tweaks, though. I added green onion and cilantro to the slaw mixture for some added kick. I also made a little sauce to go on top -- a mixture of mayo, sour cream, sriracha, & bacon fat! You could also whip up your own sauce. This would also make for an excellent burrito if paired with your favorite rice!

I love to put a roast in the crock pot with a little bit of broth, garlic cloves, onions, fresh green beans, carrots, and red potatoes. I cook it on low all day and by dinner time the meat just falls apart. It is so tender and delicious.

@chopsuey119: i made the gumbo. it was yummy. thanks for the recipe!

@Andrea: yay!

I have a really easy chili recipe for the slow cooker.
Brown 1 lb of ground beef or ground turkey, drain off fat.
Put in slow cooker and add 3 cans of beans. I usually do black beans, white beans and pinto beans, but any kind will work.
Add 1 jar of Pace salsa.
Set on low for 6 hours or high for 3 hours.
So easy and good. And lots of fiber and folate for the pregnant mommies!