That is a real winner - here's another good beef sandwich recipe (also from Ginger).

ITALIAN BEEF
from Ginger
One 3-4 lb roast beef (rump roast or sirloin tip)
1 jar pepperochini peppers, juice & all
1 can beer
1 can beef bouillon
Combine all ingredients in a large crockpot. Cook on high 30 minutes; reduce heat to low. Cook until beef is tender. For supper, start cooking before work. If you want it for luch cook at bedtime.)
Remove meat from juices, slice thinly & return to pot. Serve on hoagie buns & dip sandwiches in juice.~~

Here's a good one:

SLOW-COOKER ADOBO PORK SANDWICHES WITH ROSEMARY-GARLIC MAYONNAISE

2 cups canned chopped tomatoes, drained
1 Tblsp. brown sugar
1 Tblsp. chili powder
3 Tblsp. red wine vinegar
3 Tblsp. adobo sauce
1 Tblsp. honey
2 garlic cloves, chopped
4-1/2 lbs. pork shoulder
6 sandwich buns
Rosemary-Garlic mayonnaise (recipe follows)
Toppings: lettuce leaves, tomato slices

Process first 7 ingredients in a blender or food processor until mixture is smooth.
Cut pork in half, and place in a 5-quart slow cooker. Pour tomato mixture over pork. Cook on HIGH for 8 hours; remove from slow cooker. Cool slightly; shred and serve on buns with Rosemary-Garlic mayonnaise and desired toppings. Yield: 6 servings.

Rosemary-Garlic Mayonnaise
1/2 cup mayonnaise
2 garlic cloves, minced
1 Tblsp. chopped fresh or dried rosemary
1 Tblsp. lemon juice
1/8 tsp. salt

Stir together all ingredients. Chill. Yield: 1/2 cup.

Recipe from Southern Living magazine, Sept. 2001 issue.

These are my familys favorites:

Delicious Apricot Glazed Pork Roast I throw fat baby carrots in for the entire time and they are *wonderful*. I even tried just doing carrots with this recipe  they are that good  but they were not the same. IÂve also thrown potatoes in when I have little time and they work well too  though my family prefers oven roasted. Be sure to Brine the Pork! :-)

Honey Ribs When I first read this recipe, I thought it was going to be too sweet  but itÂs not! These are wonderful and so easy.

Slow Cooker Beef Stew Beef stew is perfect for the slow cooker. I add more salt and use Chuck which I think tastes better. Some reviewers brown the meat first  but try it as written. I donÂt think you need to brown the meat and it is sure a lot faster and easier this way. I use a Ziploc baggie to toss the meat with the flour.

Slow Cooker Pulled Pork. You will not believe how easy and delicious this one is.

Jeri

This stew-like meal is to die for! Served over noodles or rice along with a green salad and "wah-lah"...Dinner! Seriously...this is my all time favorite crock pot recipe.

Beef Daube Provençal

2 teaspoons olive oil
12 garlic cloves, crushed
1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup red wine
2 cups chopped carrot
1 1/2 cups chopped onion
1/2 cup less-sodium beef broth
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Dash of ground cloves
1 (14.5-ounce) can diced tomatoes, undrained
1 bay leaf
3 cups hot cooked medium egg noodles (about 4 cups uncooked noodles)
Chopped fresh thyme (optional)

Preheat oven to 300°.

Heat olive oil in a small Dutch oven over low heat. Add garlic to pan; cook for 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. Increase heat to medium-high. Add beef to pan. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, remaining 1 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf) to pan; bring to a boil.

Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles. Garnish with chopped fresh thyme, if desired.

Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on HIGH for 5 hours.

Yield 6 servings (serving size: about 3/4 cup stew and 1/2 cup noodles)

Hearty Pork Stew with Squash
Source: Penzeys One 2/09

1-1/2 lb boneless pork loin roast, trimmed and cubed
(I used boneless chops)
3 medium carrots, peeled and cut into 1/4" slices
1 medium onion, chopped
2 c peeld parsnips, cubed
1-1/2 c butternut squash, peeled & cubed
4 c chicken broth
1 T fresh sage or 1 tsp dried
2 tsp fresh thyme or 3/4 tsp dried
1/2 tsp salt
1/2 tsp pepper
3 T flour
3 T butter, softened

In 4-5 quart slow cooker, mix the pork and remaining ingredients except flour and butter. Cover and cook on low 6-7 hours. OR... place in a covered pot in the oven at 350F for 2 hours.

In a small bowl, mix together the flour and butter. Gradually stir into stew until blended. Increase setting to high or return to oven. Cover and cook 30 minutes longer, stirring occasionally until thickened.
6 servings

Linda

Thanks everyone - I knew I could count on you!

All look so yummy! I am going to try some of these! :-) Al

Gina, take any of your favorite braised dishes and toss into the crock. Lamb shanks work well, soups, stews. Be careful with chicken though it overcooks faster than the recipes may say.

And the real trick is to brown any meats before they go into the crock. Since I don't have time to brown in the mornings, I often set up the night befofre and turn off in the morning. I set it cool/cold and reheat for dinner.

The Beef Daube Provençal is copied for next week.

I use the crockpot mostly for beans and for split pea soup, I just dump the dried beans, chopped carrots and onions, meat if I'm using it, and about 3 quarts of water the crockpot, set on high and go to work. 9 hours later, the beans are done.

I do the same for split pea soup, but I put the crockpot on low, they cook faster.

I also do a quick and easy beef BBQ sandwich in the crockpot, just toss in a chuck roast, add a couple of cups of broth and let it cook all day. When I get home I shred the beef with a fork and add a bottle of good BBQ sauce, then put the beef on buns with some coleslaw.

Amanda makes meatloaf in hers, she puts some sliced potatoes on the bottom, puts her meat loaf on the top, shaped into a loaf, and cooks it all day on low, 8 hours I think. You can use any meatloaf recipe.

Annie

Linda, thank you for that delicious 'Hearty Pork Stew with Squash " recipe.
It was delicious! I made a few changes out of necessity -
Used about 6 cups of very rich turkey stock from Thanksgiving (frozen) and adjusted all the other ingredients accordingly.
I used some dried fennel and a bay leaf for the herbs and the Olivio instead of the butter. I added some beautiful multicolor pearl onions I forgot I had bought that added burgandy color to the squash and cubed porkloin. It was simple, and elegant & pretty darn healthy. I was not sure the Olivio was going to thicken like the butter / flour slurry, but it worked perfectly.
I did cook it in the oven - 350 got too hot, so I turned the temp down to 300.
Thanks again - I will definitely make this again on another cold winter night.

M....you are so welcome! I made it the first time for our soup party last fall and there was not a bit leftover!

Think it's time to make it again!

Linda

Just stumbled on this and thought you might take a look here: More crockpot recipes

We don't eat pork and not much beef so my repertoire is rather small but this recipe is awesome. Don't let the vinegar scare you, it really does taste good.

Chicken Adobo

INGREDIENTS:

- 1 small sweet onion, sliced
- 8 cloves garlic, crushed
- 3/4 cup soy sauce
- 2 Tbsp Brown sugar (optional)
- 2 cloves Garlic (Optional)
- 1/2 cup vinegar
- 1 (3 pound) whole chicken, cut into pieces

METHOD:

1. Place chicken in a slow cooker. In a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken.

2. Cook on Low for 6 to 8 hours.

If you need to increase liquid volume use water

Thanks for some new recipes, people! I like to use my crockpot when I cook for my parents - they prefer soft, tender meats with gravy as its simple for my Dad to reheat and serve for the two of them. (Not to mention that its easy for me when I'm feeling burned out "what the heck can I make for them now?????")

Loves, I'm the same - really only eat chicken and fish, and now I'm thinking maybe that is why none of my crock pot recipes turn out so great - chicken isn't the best candidate! I'm going to try the recipe you posted - have you ever made it with boneless pieces?

blue I have made it with skinless boneless chicken breasts. I cook it for less time though - try testing after 4 hours.

This is so good, I think I will make it for dinner tonight :)

Tangy Pork Sandwiches
Recipe courtesy Sandra Lee, 2008

Easy Serves:
8 servings Ingredients
1 large Vidalia or other sweet onion, sliced
3 pounds pork butt, rinsed and patted dry
Salt and pepper
1 cup barbeque sauce
1/2 cup yellow mustard
3 tablespoons tomato paste
1 cup chicken broth
1 lime, juiced
Wheat hamburger buns, for serving (I use homemade buns)
Directions
1/4 cup sour cream
1/4 cup mayonnaise
1 lime, juiced
1 tablespoon hot sauce
Salt and freshly ground black pepper
Place onions in the bottom of a 5-quart slow cooker. Season pork butt with salt and pepper. Place in slow cooker on top of onions, fat side up.

In a medium bowl, stir together barbeque sauce, mustard, tomato paste, chicken broth and lime juice. Pour over pork. Cover and cook on LOW setting for 6 to 8 hours.

Remove pork and let rest for 5 to 10 minutes. I add the onions from the crockpot to the pork after I pull it with two forks. I also add some of the broth and more BBQ sauce to make it as moist as you like.
Serve with a simple cold slaw.
Gina, I use this recipe all the time everyone loves it.

Linda

I got a new crock pot for Christmas. I'm going to print this thread and keep it with the pot!

Délicieux!

I will be trying the Pork Stew with Squash to day! First, I raised a huge amount of squash this year and am looking for new ways to use it and second, I bought a whole pork tenderloin and had them slice it. We cooked the first and they were so dry and tough they were almost inedible! Blast all this extra lean hog nonsense....!!

I will let you know how to do in this recipe, I am crossing my fingers.

I won't have the parsnips. They are not a southern Missouri staple.

3 lbs boneless chicken breast, just placed in the bottom of crock, mix together 1 -- 26 oz jar salsa & 1 can cream of mushroom soup OR 1 can of cream of chicken soup & dump on top of chicken. cook till chicken is done , top with sour cream & serve with rice. YUMMY ")
lilly ")

I tried the pork roast with apricot. The sauce was tasty, but it made way too much, and was too sweet to use as a gravy. It did give the pork a nice flavor though.
I am eager to try some others.
Opkikid posted a crockpot taco meat recipe once that was really good, but I can't remember what it was.

I made the Pork stew again this weekend. Both times I used pork from a whole tenderloin. I remove every speck of fat I see, cube it in bitesize pieces (try to keep them the same same size)-each time the pork has been melt in your mouth tender. I reduce the temp to 300 - cook in an oven in a Le Creusart dutch oven. The remaining 30 minutes, I cook on top of the stove to thicken.

My bag of parsnips said they came from Michigan. I had never bought parsnips before making this stew:) You could sub any squash that won't get mushy or even a baking potato cubed.

FWIW - the only slices of tenderloin I use as "slices/chops" are the center cuts, and I agree-they are drier. I always have a pork tenderloin in the freezer, but I mostly use it for barbecue,fajitas, stews and soups. It is excellent in the slow, long cooking in liquid recipes.

Here's the taco recipe from Opkikid:

SLOW COOKER SHREDDED BEEF TACOS

1-1/2 lbs. boneless beef chuck, cut into 3/4-inch cubes
3/4 cup bottled chunky medium-hot salsa
2 Tblsp. chopped garlic
1 Tblsp. (packed) dark brown sugar
1 Tblsp. soy sauce
1/4 cup chopped fresh cilantro (optional)
1 Tblsp. fresh lime juice (optional)

Combine the salsa, brown sugar and soy sauce and pour over the meat in the slow cooker insert. Cover and cook for 8 hours on LOW or 5 to 6 hours on HIGH, or until the meat is fork-tender. Shred the meat with two forks and stir in cilantro and lime juice if using.

Set out taco shells (I like small soft corn tortillas) and all the fixings.

Posted by opkikid at the ths.com Cooking Forum.

This is easy but delicious (from eatingwell.com)

Slow cooker braised pork with tomatillo salsa

3 pounds boneless pork shoulder, or butt [i use loin]
1 1/2 cups prepared tomatillo salsa
1 3/4 cups reduced-sodium chicken broth [I use 1 cup or less]
1 medium onion, thinly sliced
1 teaspoon cumin seeds, or ground cumin
3 plum tomatoes, (1/2 pound), thinly sliced [I usually use drained diced fire roasted tomatoes from a can]
1/2 cup chopped fresh cilantro, divided
1/2 cup reduced-fat sour cream

Directions: Trim and discard pork surface fat. Cut meat apart following layers of fat around muscles; trim and discard fat. Cut into 2-inch chunks and rinse with cold water. Place in a 5- or 6-quart slow cooker. Turn heat to high.
Combine salsa, broth, onion and cumin seeds in a saucepan and bring to a boil over high heat. Pour over the meat. Add tomatoes and mix gently. Put the lid on and cook until the meat is pull-apart tender, 6 to 7 hours.
With a slotted spoon, transfer the pork to a large bowl; cover and keep warm. Pour the sauce and vegetables into a large skillet; skim fat. Bring to a boil over high heat. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Add the pork and 1/4 cup cilantro; heat through.
To serve, ladle into bowls and garnish each serving with a dollop of sour cream and a sprinkling of the remaining 1/4 cup cilantro. Oven method: Total: 3 hours Preheat oven to 350°F. Combine pork, salsa, 1/2 cup chicken broth, onion, cumin seeds and tomatoes in a 9-by-13-inch baking dish; cover snugly with foil. Bake until the pork is pull-apart tender, about 2 1/4 hours. Skim fat. Uncover and bake until the meat begins to brown, about 15 minutes more. Stir in 1/4 cup cilantro. Ladle into bowls, garnish with sour cream and remaining cilantro.

Note---I usually I don't have time to start and/or finish the sauce on the stovetop, and it still tastes very good.

I am definitely going to try a few of these as well. First on the list will be those tacos!

To all of those that have tried the pork stew...I don't care much for parsnips so I either sub a potato or leave them out. Still delish!

Robin_dc...what is in tomatillo salsa? (I will never find that here.) Is it just a green salsa? That recipe looks really good!

Linda

Okay, I'm on a roll. Three posts in a week! Here's one that I've been making a lot. It's originally a MSL Everyday Food recipe:

Tex Mex Chicken and Beans

* 1 cup dried pinto beans, rinsed
* 1 jar (11 ounces) mild or medium salsa (1 1/2 cups)
* 2 tablespoons chopped canned chipotle chiles in adobo sauce
* 2 tablespoons all-purpose flour
* 1 1/2 pounds boneless, skinless chicken thighs (about 8)
* One cup of water
* Coarse salt and ground pepper
* 1 medium red onion, chopped
* 1 red bell pepper (ribs and seeds removed), chopped
* 1/4 cup reduced-fat sour cream, for serving
* 1/4 cup chopped fresh cilantro, for serving

Mix together beans, water, flour, chipolte and salsa (I always use more salsa). Nestle chicken on top and sprinkle with onion and peppers. Cook on low for 8 hours. Shred chicken and serve the stew with sour cream and cilantro.

I usually put this together the night before and put it in the fridge so that the beans have some time to soak. Then, I put it in the crockpot before I go to work.

Given the fairly limited ingredients, I was shocked how good this is. It's on my rotation (along with the beef tacos)!

Linda--yes tomatillo salsa is green salsa. Harris Teeter (grocery store in my area) has a good one that I use for this recipe, but I think any good salsa verde would work.

Thanks all for many great suggestions. I'm just getting around to trying some of these...

Loves2cook4six - What/how do you serve with your chicken recipe? I'm trying it for the first time tonight. Thanks!

Linda: Could you review your recipe for Tangy Pork Sand.? You didn't mention what to do with the mayo, sr. cream, lime & hot sauce, etc. Is that a sauce for the buns? Or ??? thanks.

Thanks for all the posts. We just installed the KitchenAid Warming Drawer with Slow Cooker function. Since I don't like pulling out an extra appliance like a slow cooker, I don't have any SC recipes. I've copied these & look forward to trying. Now if I can just figure out how to cook rice in the KA WD SC I can put up the rice cooker.