What are your best slow cooker recipies please?!

Slow Cooker Coq au Vin

Makes: 4 servings
Prep: 25 minutes
Cook: 5 to 6 hours (low) or 2 1/2 to 3 hours (high)

Ingredients

* Nonstick cooking spray
* 3 pounds chicken thighs, skinned
* 1 envelope (1/2 of a 2.2-ounce package) beefy onion soup mix
* 2 cups quartered fresh mushrooms
* 1 1/2 cups frozen small whole onions
* 3 medium carrots, cut into 31/2-inch sticks
* 1/2 cup dry red wine
* Hot cooked mashed potatoes (optional)
* Snipped fresh parsley (optional)

Directions

Lightly coat an unheated large skillet with cooking spray. Preheat skillet over medium heat. Cook chicken thighs, several at a time, in the hot skillet until brown. Drain off fat.

Place chicken thighs in a 3 1/2- or 4-quart slow cooker. Sprinkle with dry soup mix. Add mushrooms, onions, and carrots. Pour wine over all.

Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. If desired, serve with mashed potatoes and sprinkle with parsley.
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Vegetable Casserole

Prep: 20 minutes Cook: 4 hours on low or 2 hours on high
ngredients

* 2 19-oz. cans cannellini beans
* 1 19-oz. can garbanzo or fava beans
* 1/4 cup purchased basil pesto
* 1 medium onion, chopped
* 4 cloves garlic, minced
* 1-1/2 tsp. dried Italian seasoning, crushed
* 1 16-oz. pkg. refrigerated cooked plain polenta cut in 1/2-inch-thick slices
* 1 large tomato, thinly sliced
* 1 8-oz. pkg. finely shredded Italian cheese blend (2 cups)
* 2 cups fresh spinach
* 1 cup torn radicchio

Directions

1. Rinse and drain beans. In large bowl combine beans, 2 tablespoons of pesto, onion, garlic, and Italian seasoning.

2. In 4- to 5-quart slow cooker layer half of bean mixture, half of polenta, and half of cheese. Add remaining beans and polenta. Cover; cook on low heat setting 4 to 6 hours or on high heat setting 2 to 2-1/2 hours. Add tomato, remaining cheese, spinach, and radicchio. Combine remaining pesto and 1 tablespoon water. Drizzle pesto mixture on casserole. Let stand, uncovered, 5 minutes. Makes 8 servings.
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German-Style Beef Roast
Makes: 8 servings Prep: 25 minutes Cook: Low 8 to 10 hours, High 4 to 5 hours

Ingredients

* 1 2-1/2- to 3-pound boneless beef chuck pot roast
* 1 tablespoon cooking oil
* 2 cups sliced carrots (2)
* 2 cups chopped onions (2 large)
* 1 cup sliced celery (2 stalks)
* 3/4 cup chopped kosher-style dill pickles
* 1/2 cup dry red wine or beef broth
* 1/3 cup German-style mustard
* 1/2 teaspoon coarse ground black pepper
* 1/4 teaspoon ground cloves
* 2 bay leaves
* 2 tablespoons all-purpose flour
* 2 tablespoons dry red wine or beef broth
* Hot cooked spaetzle or cooked noodles
* Snipped fresh parsley (optional)

Directions

1. Trim fat from meat. If necessary, cut roast to fit into a 3-1/2- or 4-quart slow cooker. In a large skillet brown the meat on all sides in hot oil. Drain fat.

2. In the cooker, combine the carrots, onions, celery, and pickles. Place the meat on top of vegetables. In a small bowl combine the 1/2 cup red wine, the mustard, pepper, cloves, and bay leaves. Pour over meat and vegetables in cooker.

3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove the meat from the cooker and place on a serving platter; cover with foil to keep warm.

4. For gravy: Transfer vegetables and cooking liquid to a 2-quart saucepan. Skim fat. Discard bay leaves. In a small bowl, stir together flour and the 2 tablespoons wine. Stir into the mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve with vegetables, gravy, and hot cooked spaetzle. If desired, sprinkle with parsley. Makes 8 servings.
http://www.bhg.com/recipes/slow-cooker/s…
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Slow cooker pulled pork

It’s not real barbecue, but it is real easy and really good

Ingredients
For the rub:
1/2 cup brown sugar
1/4 cup smoked paprika
5 tablespoon garlic powder
3 tablespoon onion powder
5 tablespoon chipotle powder
5 tablespoons kosher salt
1 tablespoon black pepper

5 lbs Boston butt pork roast
1 large onion quartered
5 cloves of garlic crushed
1 cup red wine vinegar
Chicken stock in a box

Method
Combine the ingredients for the rub in a bowl or in a jar and combine thoroughly. Cut 1 inch wide and 1 inch deep slits in the roast with a chef’s knife. Rub meat down with rub ensuring some gets in the slits.

Place the rubbed roast in a slow cooker and add the onion, garlic and vinegar and enough chicken stock to just cover the roast. Set the slow cooker to low and cook for 6 to 8 hours. Take the roast out of the slow cooker and shred with two forks. Serve on buns with favorite barbecue sauce and cole slaw.

my neighbor friend makes this, gave me some and the recipe. I loved it.


Madeleine’s Crock Pot Swiss Steak

Ingredients
? 1/4 cup all-purpose flour
? salt and pepper to taste
? 1 1/2 pounds round steak, cut into small pieces
? 3 tablespoons vegetable oil
? 3 stalks celery, chopped
? 1 onion, chopped
? 3 carrots, shredded
? 2 (14.5 ounce) cans diced tomatoes with juice
? 1 tablespoon Worcestershire sauce
? 2 tablespoons brown sugar, or to taste
Directions
1. In a shallow bowl, mix the flour, salt, and pepper. Lightly coat the round steak pieces in the flour mixture.
2. Heat the oil in a skillet over medium heat, and saute the celery, onion, and carrots about 5 minutes, until tender. Remove from heat, and set aside. Mix in the round steak pieces, and cook until lightly browned.
3. Place the vegetables and steak in a slow cooker. Mix in the tomatoes with juice, Worcestershire sauce, and brown sugar.
4. Cover, and cook 8 to 10 hours on low, until the round steak is very tender.

There are literally bazillions of good slow cookers recipes. I did a search for slow cooker recipes. I put the results down below. And then there are the ones people just think up themselves. Are you looking for dinners, snacks, appetizers, or desserts? I have a cake recipe you may like. It is a crock popt Turtle cake.
Try this elegant and very rich chocolate turtle cake that is made in your crockpot! Serve it with chocolate or butter pecan ice cream for the perfect finishing touch.
21 oz. pkg. brownie mix
1/2 cup water
1/3 cup butter, melted
1 egg
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1 cup chopped pecans
Place a vegetable steamer or other low rack on the bottom of a 5-quart slow cooker. Pour in 4 cups hot tap water and turn to high heat.
In a large bowl, combine the brownie mix, 1/2 cup water, oil, and egg and beat with a wooden spoon to mix well. Stir in the chocolate chips and nuts.
Spray a 2 1/2-quart souffle dish that fits in the 5-quart slow cooker with nonstick baking spray containing flour. Pour brownie mixture into the dish. Push the caramels pieces partially into the batter, but do not push all the way into the brownie mixture.
Wrap the dish in a double thickness of foil. Tie with kitchen string, making a handle to make the dish easier to remove. Place on the rack in the slow cooker.
Cover and cook on the high heat setting 4-1/2 hours. Remove the dish from the slow cooker, remove string and foil, and let cool 30 minutes. Serve warm with whipped cream. 8 servings.

http://www.google.com/search?q=slow+cook…

I make a pretty easy chicken and dumplings that my family likes.

Chicken pieces ( I use boneless thighs, they are cheap). I use 5 for a family of three.
celery
carrots
can of chicken broth
2 cans of cream of chicken soup.
I throw in alittle thyme, basil, salt and pepper.

I cook for 5 hrs, take pillsbury bisquits, cut each in fours and place on top, let cook another half to a full hour.

made it up, but my family likes it :)

My Best? An Elk Chili (Also Called Big Game Chili for sporting events). I also can slow cook a mean corned beef, and a pulled pork. But the Elk Chili is my specialty in my Crockpot!!