Cook up a pork butt for pulled pork sandwiches!

@ktoth-4 That's exactly what I like to do! This is the recipe I always use: http://thecollegeculinarian.blogspot.com/2011/01/slow-cooker-smoked-pulled-pork.html

It's also good in a taco-style salad for when it's just too hot. :)

Cheap hunk of beef, carrots, onions, potatoes, some broth, seasonings, Worcestershire sauce, some mushrooms on top, then sprinkle with some french onion soup mix.

I just started using mine again, after a few disasters when I first got it put me off for a year or so. The one thing I've learned is that when it comes to slow cookers, simpler is better.

Here is a twist on the pulled pork, cook in crock pot as you would normal pulled pork.

Asian Pulled Pork

Ratatouille can be cooked in the slow cooker, and then you could eat it hot or cold. Stuffed veggies are nice too.

I do a lamb tagine in the crock pot - this is a good recipe: http://www.telegraph.co.uk/foodanddrink/recipes/8061561/A-tagine-of-lamb-with-apricots-recipe-by-Nigel-Slater.html
I use ras al hanout instead of the individual spices and prunes instead of raisins.

To adjust for the crock pot, leave out the stock and throw everything else in except the dried fruit - that should go in 30 minutes - 1 hr before you turn it off, otherwise they turn to mush. And I don't bother browning the meat because I'm lazy.

I think anything you can make into a sandwich would be good. I made beef dip sandwiches recently and today I'm posting a lamb pita sandwich.

I've made this in the winter, but since its pretty damn hot in new orleans, it must be ok in the warmer months too :) = Nice & spicy Jambalaya

http://allrecipes.com/Recipe/colleens-slow-cooker-jambalaya/Detail.aspx

I make a lot of beans in my crockpot and then use them for various dishes.

@Nerves is right about simpler being better. Most of my crockpot failures happen when I try to complicate things.

I love to cook whole chickens in the crockpot. I generally pull off as much of the skin as I can reasonably pull off just to avoid that floppy sag, but it's not absolutely necessary. I just toss it in with a few carrots, couple stalks of celery, and an onion, and season in and out with plenty of salt and pepper. You can customize with other spices too, or add a lemon, garlic, etc. I toss in 1/2-1 cup chicken stock or water and cook all day on low. You end up with chicken to eat right away or save for other recipes, and you get some chicken stock/broth you can stick in the freezer.

Fill it up with pork steaks (especially when they are $1.87/lb. at Publix) and a bottle of your favorite BBQ sauce, or 2 cups of your own, and just let it go all day. Pull out the bones, shred the meat and enjoy!

Splendid Table's Ultimate Cheater Pulled Pork is amazing!! http://www.publicradio.org/columns/splendid-table/recipes/main_pulledpork.html

http://smittenkitchen.com/2010/01/southwestern-pulled-brisket/

I cook a leg of lamb (deboned and tied) with a bottle of Riesling and 20 peeled shallots on low for 8 hours. The lamb is tender and the shallots taste like candy.

I also do french dip sandwiches by putting a couple lbs of shaved deli roast beef in the crockpot with some beef broth and sliced onions for 6 hours on low.

This was a smash hit with friends and family: http://www.thekitchn.com/thekitchn/slowcooking-in-the-summer-heat-121376.

What I didn't do:
4 chipotle peppers (canned or dried)
1 cup tomato juice

What I did different:
I used an entire head of garlic
I used the juice from one orange - not sure if it was the entire cup

What I did new:
I added 5 bay leaves
I added 2 poblano peppers (I just threw them in the crockpot)
I added chili powder maybe 2 tablespoons (1 in the crockpot and one later when crisping in the oven)
I added a bottle of beer (I happened to use Sierra Neveda Pale Ale, I would opt for a light beer).
I added some chicken stock (let's call it the equivalent of 2-3 bouillon cubes into the crockpot, mixed with a 1/2 cup of water to dilute)
I squeezed the juice of 1 lime over the pulled pork before crisping in oven
I added 5-6 dollops of the pork fat to the top before crisping in oven.
Salt right before crisping

I've been using my slow cooker lately to make meatballs. I love how soft slow simmered meatballs are, so this works perfectly. Dump in meatballs (frozen is fine) and sauce to cover, cook on low heat for a 3 hours or more. Sauce could be tomato sauce, hoisin sauce, honey garlic sauce, etc.