Don't forget to check out the KT Gathering Place. Our Joann has compiled many of the recipes posted here and she has a section on crock pot recipes.

Here is a link that might be useful: KT Gathering Place

I know that some will say its not true Pulled Pork but its good anyway - pour enough A & W Root Beer over a Boston Butt Pork Roast and cook till done. I usually start mine on high for an hour or so then turn down to low. You can pepper the roast first but I don't usually add salt. When meat is done, it will fall apart and you can seperate it from the fat. Pour off the liquid and then add your favorite BBQ sauce. We like Krafts Sweet and Spicy but DH also adds a little Haberano to his.

Eileen, please check the link that Quilly posted.
Several of them are tried and true, including my, Patti43 and Luckygardnrs recipes there.

Here's a link to an interesting blog. This gal decided to use her crockpot every day for a year. She has some great recipes and they are tried and true--by her family. It's fun to read, too.

Here is a link that might be useful: A Year of Slowcooking

My beef stew and pork chop recipe are on the KT gathering site here is the link to the crock pot area
Beef Stew

I love to use my crockpot. I always fill it to the brim and cook for more than one day. We either eat the rest in the next few days or it goes into the freezer for later. There are lots of recipes here at GW on the OAWC forum. One of my favorites is also pulled pork. Some of my recipes, especially with chicken, I prefer to brown first but it isn't really necessary.....I put my pork in the pot, pour about a half bottle of sauce over it and cook it..If I am feeling ambitious I'll add chopped onion and garlic or just use granulated form of both ...slow and low or on high doesn't really matter but it is delish. I separate the lean from the fat and drain the liquid and put on more sauce......delish. Any kind of meat plus a jar of salsa equals a good meal.......

I'm not sure where I got this recipe, maybe even here but I just adapt it to my crock pot and it makes plenty so I have leftover for more than one meal.
Carne Guisada

Ingredients
4 pounds of chuck or bottom round beef, cut into cubes
4 tablespoons of oil
1 medium onion, diced (about 1 cup)
5 cloves of garlic, minced
1 14.05 oz. can of diced tomatoes or 3 fresh tomatoes, diced
2 jalapeno peppers, diced (add more if you like it really spicy.
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon oregano
1/2 cup of chopped cilantro
1 bay leaf
2 cups of water
1 12 oz. bottle of dark Mexican beer or any beer or just use water or beef broth.
1 tablespoon of flour (optional)

In a large pot or a Dutch oven, brown the beef on medium high heat in 2 tablespoons of oil, may have to do in batches.

Remove beef from pot, add the final 2 tablespoons of oil and cook on medium heat the onions and chiles for about 10 minutes or until the onions are translucent. Add the garlic and cook for another minute.

Throw in the browned beef, add the herbs, spices, water, tomatoes and beer and mix everything really well. Turn up the heat to high, bring the stew to a boil and then turn heat down to low and simmer for five hours, stirring occasionally. At this point, some of the meat will have turned to strings thus thickening the gravy.

Note: If you want your meat to be distinct cubes rather than strings, lessen the cooking time. If you cook the stew for less time, you may also need to add some flour to thicken the gravy. Take out a 1/4 cup of the cooking liquid, stir into it a 1 tablespoon of flour and then incorporate this back into the stew. Stir until gravy has thickened. Also, I like my meat in big stringy chunks, but if you prefer smaller pieces, cut the meat into 1/2 inch cubes.

Ruthie--you just solved my "mystery meat" problem. I pulled a tupperware out of the freezer and thawed it to find out what was in it. It tasted really good but I couldn't remember when I made it or what I used it for. I just love getting older and having senior moments...not!

Well, Carne Guisada is what it is. I think I served it over rice. I don't often freeze anything I don't seal and write what's in it, so it really was a mystery.

It's very good, so it may be dinner tomorrow night!

Take a 2 or 3 pound chuck roast, brown in fry pan with olive oil. Put in crockpot with a finely sliced onion (or two if small), a large heaping tablespoon of crushed garlic (maybe 1/2 a head), and a cup of red wine.

Best pot roast ever!

Thank you so much for the recipes and the links. I had no clue that there were recipes on this site!!
Eileen

Eileen, check out the thread "I'll Share My Recipes If You Share Yours". We post recipes daily. Wish more people would post theirs, though. Seems to be in a rut with the same people every day. (Hint, hint for you cooks) ;-)

I'm going to make a Moroccan chicken in mine today. I'll let you all know how it turned out, as you know I will. :)

I second Patti's comment. There are so many good cooks here, some have won contests, some have blogs, and others just enjoy cooking and are good cooks. I'd love to have more input.

One of my favorte dishes in the winter is Beef Stew. Brown some beef, add potaoes,carrots,onions, soup stock or bouillion cubes, wine, ketchup, just a little flour and then cook on high ten hours. Resist lifting the lid, but it smells so good!

Here is my absolute favorite. I like to make a double batch and freeze half for another time. It was a "Supper Suppers" recipe and when they were going out of business I asked them for the recipe and they gave it to me. The below is for a full recipe. I actually like to halve it.

Tandoori Pork with Pita (you can also make with chicken)

1 Pound Diced Raw Pork
1 cup diced onions
3/4 cups dried lentils
1/2 cup water
1/4 cup lemon juice
1/8 cup chopped ginger
1 tablespoon minced garlic
1 tablespoon paprika
1/2 tablespoon ground coriander
1/2 tablespoon ground cumin
1/2 tablespoon kosher salt (optional)
1/2 teaspoon ground cayenne pepper (optional)
1/2 teaspoon turmeric
1/2 teaspoon curry powder

Seal and label bag. Place in storage bag and seal.

Preparation: Thaw completely. If frozen or partially frozen, defrost slightly in microwave before cooking. Do not over-microwave, or meat will become tough.

Cooking Instructions: Slow Cooker: Place all ingredients in slow cooker. Add 1 cup water. Cook on low for 8 hours. Pita wraps: Preheat oven to 325F. Place pitas on baking sheet and heat 3-5 minutes until golden brown. Fill each pita wrap with pork mixture, or serve with pita wraps on the side. Cooking times may vary due to differences in ovens.

Sides: Olives, feta cheese

I can see I'm going to be using my crock pot more often, these recipes look sooooo good!

My family loves this:

Barbecued Beef

Ingredients:

2 1/2 to 3 lbs lean chuck roast or bottom round
1 1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
Preparation:

Place beef roast in crockpot. Combine remaining ingredients; pour over roast. Cover and cook on LOW for 8 to 10 hours. Remove roast, shred meat. Place shredded meat back in crockpot; stir to coat well. Spoon barbecued beef onto toasted sandwich buns and serve with extra sauce, if desired.
Serves 6 to 8.

I made this tonight and it was a hit with my husband!

Thai Chicken and Noodles

1 1/2 lb chicken cut into 1/2 inch pieces
1 red bell pepper, cut into short thin strips
1 1/4 cups chicken broth, divided
1/4 cup soy sauce
3 cloves garlic, minced
3/4 tsp red pepper flakes
2 tbsp cornstarch
3 green onions, cut into 1/2 inch pieces
1/3 cup creamy or chunky peanut butter
12 oz hot cooked vermicelli pasta
3/4 cup peanuts or cashews chopped
3/4 cup cilantro chopped

Place chicken, bell pepper, 1 cup of broth, soy sauce, garlic, and red pepper flakes in slow cooker.
Cover and cook on low for 3 hours. Mix cornstarch with remaining 1/4 cup broth in small bown until smooth
. Turn slow cooker on High. Stir in green onions, peanut butter, and cornstarch mixture.
Cover and cook 30 minutes or until sauce is thickened and chicken is no longer pink. Stir well.
Serve over vermicelli. Sprinkle with peanuts or cashews and cilantro