Ok...some recipes I have...I tried to give credit but most of theses I just know were off the web and I cant recall where they came from
so my bad....
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I have done this to make chicken stock a few times...he can make a simple soup out of this as well!! And use it to make rice, gravies...the possibilities are endless!
--->(quoted from someone I know...)
Lately, I've been using mine to make chicken stock. Throw a carcass from a roasted chicken in there, some water, maybe a chopped carrot, celery, or quartered onion depending on what I have, some thyme springs, a bay leaf or two, and set to low before I sleep. Then the next morning, the house smells all deliciously chickeny and I have beautiful golden chicken stock that's not only crystal clear but required virtually no effort on my part.
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----->(quoted from a website I go to)
Italian Pot Roast
1 pot roast (I used chuck)
1 chopped onion
2 chopped carrots
1 chopped celery
3 cloves minced garlic
1 cups red wine
1 cup beef broth
1 tsp. dried sage
1 tbsp. rosemary
2 tbsp parsley
1/4 tsp pepper
salt
2 tbsp. tomato paste
1 large can crushed tomatoes
Mix the sage, rosemary, garlic, and parsley with a tablespoon of olive oil. Cut a few slits in the roast and use half of this seasoning mixture to stuff the slits. Brown the roast in a pan with some olive oil and sprinkle some salt over it and set it aside. Add, the onion, carrot, and celery to the pan and cook for about 5 minutes. Then add the tomato paste, 1/2 cup of the red wine, and the rest of the herb mixture. Stir and bring to a boil until moist of the wine has boiled away. Add the rest of the wine and the beef broth. Boil until half the liquid remains. Just before taking off the heat, add the crushed tomatoes and stir.
Place the sauce and the roast in the crockpot and cook for 8 hours on low. The sauce goes great over rice or mashed potatoes or polenta.
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-------->(from a friend)
Take a Boston butt and place it in your crock pot. Pour just enough Wostershire sauce over the pork to cover the surface of the meat plus cover the bottom of the crock pot. Pack a layer of brown sugar all over the surface of the meat. Put the lid on your crockpot and cook on low for 8-ish hours. Once it's done remove it from the crockpot, discard whatever fat failed to render off and then pull by hand or shred with a pair of forks. Salt heavily; I believe the original recipe uses the phrase "enough salt to give your cardiologist a heart attack".
That's the basic recipe, and from there you can experiment with dry-rubbing the pork before it goes in the crockpot or adding other seasonings in with the Wostershire/brown sugar.
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--------->(from somewhere on the web)
Salsa Chicken
Take some boneless chicken breasts. As many as you want. Put 'em in the pot. Dump a jar of delicious salsa (or picante) onto them. They should just barely cover the breasts. Turn on pot. Wait for 6-8 hours. Add cilantro and a dollop of sour cream. Nom!
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Easy recipe my mum made....
Get a pork roast, a cheap bone in one is fine. Put it in the cooker with a can of plain tomato sauce, not the flavored spaghetti stuff. Add in some chopped onions and garlic (or powdered if you're in a hurry) and some diced chilies/chili powder and cumin.
After a day of cooking the meat will be fall off the bone tender and the tomato sauce will turn into an awesome gravy. This is best served over plain white rice or made into burritos.
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------->(quoted from a website)
Crockpot Chicken Cacciatore
2 lbs chicken (breasts, thighs, wings, etc)
1 cup sliced mushrooms
1 med. onion, diced
4 cloves of garlic, finely chopped/minced/crushed
1 large can of stewed tomatoes (crush by hand, do not strain)
1 small can tomato paste
1 T dried basil leaf
2 bay leaves
salt and pepper to taste
Directions:
Heat some olive oil to medium heat in a frying pan. Sear each side of the chicken parts until a sufficient level of Maillard reaction end product is reached. (until brown and crispy)
Place the vegetables (onion and mushroom) in the bottom of the crock pot, then the chicken on top of them
Mix the remaining ingredients in a bowl and pour over the top
Cook for 6-8 hours on low, 3-4 on high.
Serve with rice or pasta
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