Recently I got a Ninja cooker sample to try at home and made a delicious Sherry Chicken Chickpea Stew using the slow cooker.... It was really easy-to-make and was a big hit at a party. Check out http://7th-taste.com/2012/10/18/sherry-chicken-chickpea-stew/

http://www.fatfreevegan.com/crockpot/caponata.shtml

http://crockpot365.blogspot.com/2009/10/indian-spiced-lentils-with-chicken-slow.html

The Canadian Living slow cooker cookbook is THE best. It also has a great variety of recipes to make in the slow cooker - appetizers, desserts, curries, pulled pork etc. (rather than just your typical soups/stews)

http://www.amazon.ca/Canadian-Living-Slow-Cooker-Collection/dp/0980992451/ref=sr_1_1?ie=UTF8&qid=1351274395&sr=8-1

So other question. When do you prepare the stuff? Having it going over night seems too long. Do you prepare it at night, leave in fridge and then just throw it in the cooker before you run out the door and have it going while you're at work?

My cousin gave me this recipe and it's one of my house staples now (because I'm an idiot in the kitchen and it's super easy and very healthy!)

Chicken Fajita Soup

1 can chicken broth

1 can seasoned black beans

1 can fire roasted diced tomatoes (salsa style if you find it!)

1 pack fajita seasoning

1 bag frozen 3pepper and onions blend veggies

1lb frozen chicken

Add everything to crockpot as is (even the chicken is frozen). Put on high for at least 4-5 hours, low all day probably. Take the chicken out and shred it and throw it back in. Serve with cheese and tortilla chips.

I have a bunch of favorite recipes from this cookbook: The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World by Lynn Alley, though I should mention that that spices are given measured whole for grinding (annoying to me...).

Check out any of the "Not Your Mother's Slow Cooker" recipe books - the recipes are healthy and wholesome and awesome! There are a number of different books in the series, including one for 1-2 people. The recipes are not typical crock pot recipes - there are many ethnic recipes, gourmet items - even recipes for oatmeal! I highly recommend these.

Yes!!! I also sometimes cook stuff after work or on the weekends (recipes that only take 4 hrs vs. 8+ hrs) and then just reheat for dinner!

some of my faves: http://www.thesweetslife.com/2011/12/slow-cooker-tequila-turkey-chili.html
http://www.thesweetslife.com/2012/05/slow-cooker-indonesian-chicken-with.html

I just did a post on this because my days have been so crazy busy lately. I'm a huge fan of crockpot soups!

http://www.littlekitchenbigflavors.com/one-recipe-fits-all-crockpot-soup

I just did a post on this because my days have been so crazy busy lately. I'm a huge fan of crockpot soups!

http://www.littlekitchenbigflavors.com/one-recipe-fits-all-crockpot-soup

Braised greens and chickpeas with coconut milk ... I think I got the recipe here ... only I use kale instead of other greens because the kale holds up to the long cooking time. I prepare everything the night before and fire it up before I go to work. It cooks on high for 6 hours and then shifts to the warm setting.

Also curried lentils with butternut squash.

Second the reco for the Canadian Living book. We do the poached pears from there every inglePassover now, and I've given it to slow-cooker-frustrated friends and relatives.

I like to make chicken for tacos in my slow cooker. Put chicken breasts and a bottle of picante sauce or salsa in the slower cooker and cook all day. Shred it up and use it to make tacos. Buy tortillas, shredded cheese, sour cream and lettuce and you have dinner in just a few minutes.

I like Judith Finlayson's books a lot. Also look on the net to find guidelines for adapting recipes you already make on the stove.

Usually I prep the ingredients the night before, put it all* in the crock in the fridge overnight, then just pop it into the cooker and turn it on before going to work.

*: if I have something I don't want sitting together overnight, then I just put what I can in the crock and put the other stuff in a separate container and put them together in the morning. I often do this with the cooking liquid, I don't want my veggies sitting in broth or water all night long before cooking.

I usually prep the night before (chop veg, brown the meat, if using) and throw the ingredients in before I leave for work. I work a long day, so I just cook everything on low.

Vastly enthusiastic second the recommendation for any of the "Not Your Mother's Slow Cooker" cookbook! I'm single, no kids and own 3 often in play slow cookers and at least a dozen slow cooker cookbooks. These cookbooks are the ones that I use over and over without disappointment. Delicious, healthy, from scratch but not as labor intensive as the Cook's Illustrated slow cooker book. Buy them!

Yes. I prep on nights when I have time for the nights when I don't.

My best advice with a slow cooker is to prep the ingredients and place them in the pot the night before. Refrigerate the pot until morning, then set it for however many hours it needs to cook on Low before you leave for work. Occasionally, this is tricky when you have longer work days (I teach at an extended-day school, so once or twice a week, I'm gone for over 12 hours), but you may just need to double the batch of whatever you're making so that the dish doesn't dry out while you're gone.
Pinterest is a treasure trove of lower calorie crock pot dishes! I love anything from Crockin' Girls, one of the more frequently pinned sites with healthy crock pot recipes. Try their turkey chili, or any of their desserts.

I use the cooker for dishes with beans from scratch and various dals. I like to cook collards in the slow cooker, too, because they have such a nice texture after a long slow cook...here are a few recipes...
http://outoftheordinaryfood.com/?s=slow+cook&submit=Search

Thanks for all the great ideas! My oven just died last night--the broiler element won't shut off unless we shut the whole thing off at the circuit breaker, so I can't even use the stovetop. :( So I guess it's going to be a slow cooker weekend (either that or shivering over the grill).

BTW, love the username, WhereForArt. :)

One of the best I've ever come across...and it only has 4 ingredients!

No-Hassle Honey-Mustard Pork Ribs (from Better Homes & Gardens)
3.5 lbs boneless country-style pork ribs (I prefer the loin over the blade, but they both work just fine. The loin ribs are leaner)
1 c BBQ sauce
8 oz jar of honey mustard (I've used spicy brown, still very good)
2 tsp zesty herb grill seasoning blend

Put ribs into a slow cooker. Combine BBQ sauce, mustard and seasoning blend and pour over ribs. Cook on low 8-10hrs or high 4-5 hrs.

Serve with slaw and corn bread.

So good!

The only thing I leave overnight is a beef stew because I like my meat to be really tender. Everything else (chicken, sausages, etc.) I put in in the morning.

I make bbq ribs in the crock fairly regularly. Love the simple recipes with few ingredients! Makes it a breeze to toss a meal in the crock the night before a busy day without necessitating a run to the gro for that 'one' ingredient that is not a stock item here. Never tried the honey mustard version but you can be I will before the week is out. Thanks!
Here's another 4 ingredient recipe:

Spanish Chicken

3-4 lb whole chicken
8 oz can tomato paste
1/2 c beer
3 oz jar stuffed olives with liquid

Season chicken to taste & place in crock.
Mix tomato paste & beer & pour over chicken
Add olives

Cook on low 8-10 hrs
Serve over rice

Note: Suggested seasonings listed on original recipe are salt, pepper, paprika, garlic salt. My tweaks: I skip the garlic salt & tuck a few whole cloves + a whole onion in the cavity of the chicken to slowly roast.

This is my step-son's fave. He long ago gave up requesting it when he visits. He just expects it although he now makes it himself.

*you can BET I will*

Italian Roast

3-4 lb beep rump roast
8 oz can tomato paste
1 pkg dry spaghetti sauce mix
4 oz can sliced mushrooms, drained
1 onion, diced
1-1/2 tsp garlic salt

Season roast & place in crock
Add mushrooms & onion
Combine spaghetti sauce mix & tomato paste & pour over all
Cook on low 8-10 hrs

Tweaks: Again, I usually skip the garlic salt & toss in whole cloves. In a major rush, I've been known to skip the dicing & quickly quarter an onion & toss it in. Dh actually prefers it this way.

I really like the cooks illustrated slow cooker revolution cookbook.

Made last week's Cuban Black Bean Soup (vegetarian version) in my thrifted CrockPot, & it came out VERY well, & required no babysitting.

My Mexican/Indian inspired 10-chili-Chilli

http://www.healthyindianmeals.com/crock-pot-meals-10-chili-chilli/

Just want you to know that I'm making this sherry chicken chickpea stew (with addition of some sweet potato) right now, hoping the power will stay on long enough to be able to enjoy it for the rest of Hurricane Sandy! Because it's smelling really really good.....

...That is, the Diane Lee soup, first comment, which has a recipe following a "Ninja cooker" method but can really just be used in any slow cooker the normal method....

fix it and forget it - lightly...healthy and low-fat slow cooker recipes.

http://www.amazon.com/FIX-IT-FORGET-IT-LIGHTLY-Healthy-Low-Fat/dp/1561484318

We are loving Slow Cooker Stuffed Green Pepper Soup. This one is full of veggies and brown rice, which holds up surprisingly well in the slow cooker.

http://momadvice.com/blog/2012/09/slow-cooker-stuffed-green-pepper-soup