This is the only way I make my stuffing/dressing now.

Slow-Cooker Stuffing/Dressing

1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
1/4 cup chopped fresh parsley
12 cups dry bread cubes
1 teaspoon poultry seasoning
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
4 1/2 cups chicken broth, or as needed
2 eggs, beaten

Melt butter or margarine in a skillet over medium heat. Cook onion, celery, and parsley in butter, stirring frequently.

Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs.

Spray slow-cooker with non-stick spray and transfer mixture to slow cooker.
Cook on High for 45 minutes, then reduce heat to Low, and cook for about 4 hours.

Crockpot Barbecue Beef for Sandwiches

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 wine vinegar
2 tablespoons spicy mustard or Dijon
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've also done this with pork and chicken. I cook it on high until it's shreddable.

Slow Cooker Salisbury Steak

This recipe goes together quickly and does not need a lot of time in the slow cooker. It's a delicious way to add flavor to ground beef and the children love it! The gravy is delightful served over mashed potatoes.

Original Recipe Yield 8 servings
Ingredients

2 pounds lean ground beef
1 (1 ounce) envelope dry onion soup mix
1/2 cup Italian seasoned bread crumbs
1/4 cup milk
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 (10.75 ounce) cans condensed cream of chicken soup
1 (1 ounce) packet dry au jus mix
3/4 cup water

Directions

In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties.

Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.

BACON CHEESE POTATOES
Source: Moms with Crockpots

1/4 pound bacon, diced
2 medium onions, thinly sliced
4 medium potatoes, thinly sliced
1/2 pound cheddar cheese, thinly sliced
salt and pepper
butter
Green Onions (optional)

Line crockpot with foil, leaving enough to cover the potatoes when finished layering. Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste and dot with butter. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter. Cover with remaining foil. Put the lid on and cook on low for 10-12 hours. (Make this recipe bigger if you are expecting company. Great to serve for a brunch!)

Meant to add a recipe yesterday, but had too much fun talking to my kids and grandkids and wore myself out making Christmas dinner.

Here is a good one to make the New Year's eve so you don't have to cook breakfast on New Year's morning.

Steel Cut Oats

1 cup McCann's Steel Cut oats
5 cups water
2 tsp. vanilla
generous shake of cinnamon
handful of raisins or craisins or a mix of the two

Put all into crockpot and cook on low for 4-5 hours till very thick & tender.
Makes the house smell delicious. You could also add chopped apples.

Store in plastic container and put in refrigerator. In the morning remove a portion for each person and add a bit of water (or liquid flavored coffee dairy creamer) to it; microwave for 1 minute to heat up.

I've made this a few times and it's delicious.

Orange Hoisin Chicken

2 tbsp frozen orange juice concentrate, thawed
1/4 cup honey
2 tbsp soy sauce
3 slices fresh ginger, peeled
3 garlic cloves, minced
2 tbsp hoisin sauce
1 tbsp sesame oil
6 frozen boneless, skinless chicken breasts (do not thaw)
2 tsp cornstarch
2 tsp cold water
1 tbsp toasted sesame seeds, for garnish

Mix sauce ingredients in the slow cooker. Add chicken and combine make sure chicken is well coated.

Cook on Low 5-6 hours.

Transfer chicken to a warm platter. Strain sauce into a small saucepan. Combine cornstarch and water and thicken sauce.

Pour some sauce on the chicken and pass the rest. Sprinkle sesame seeds on top of chicken.

This is another favourite of ours, for a pork roast.

Sweet and Savory Slow-Cooker Pork Roast

This is a delicious pork roast with a sweet and lightly spiced glaze.

1 boneless pork roast, 4 to 6 pounds
1 clove garlic, halved
salt and pepper
1 1/3 cups brown sugar, divided
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1/4 teaspoon cinnamon

Wash pork roast, trim excess fat, pat dry, and rub with garlic halves. Sprinkle with salt and pepper, then prick the roast all over with a fork or skewer.

In a cup or bowl, combine 1 cup of the brown sugar, the mustard, and vinegar. Rub all over the roast.
Cover and cook on low 6 hours.

Combine the remaining 1/3 cup brown sugar with cinnamon; Spread the mixture over the top of the roast. Cover and continue cooking on LOW for 1 hour longer.
Drain off juices to make gravy.

And this is one that I've shared with a number of people and it gets raves from everyone who tries it.

We love pork roast made this way in the slow-cooker. Has definite Asian flavours and is so good.

It does call for marinating overnite first, but I'm not 100% sure that it is absolutely necessary.

Slow-Cooker Sesame Pork Roast

1 (4 pound) boneless pork shoulder roast, trimmed
2 cups water
1/2 cup soy sauce
1/4 cup sesame seeds, toasted
1/4 cup molasses
1/4 cup cider or white vinegar
4 green onions, sliced
2 teaspoons garlic powder
1/4 teaspoon cayenne pepper
3 tablespoons cornstarch
1/4 cup cold water

Cut roast in half if necessary; place in large resealable plastic bag or glass dish.

In a bowl, combine the water, soy sauce, sesame seeds, molasses, vinegar, onions, garlic powder and cayenne. Pour half over the roast, marinate overnight. Reserve remaining marinade.

Drain pork, discarding marinade. Place roast in a 5-qt. slow cooker; add the reserved marinade. Cover and cook on high for 1 hour. Reduce temperature to low; cook 8-9 hours longer or until meat is tender.

Remove the roast and keep warm. In a saucepan, combine cornstarch and cold water until smooth; stir in cooking juices. Bring to a boil; boil and stir for 2 minutes. Serve with the roast.

I used my crockpot today. Threw in some of the ham from yesterday,it pretty much was all shredded, some grated cheddar, can of mushroom soup, and half a bag of potatoes obrien (frozen cubes with onion and pepper). Cooked about six hours,came out good.

A friend sent this recipe to me for using leftover ham.

Cheesy Ham and Hashbrowns

1 26-oz bag frozen, shredded hash brown potatoes
1 8-oz container sour cream
1 10.5-oz can cream of chicken soup
1/2 cup butter, melted
onion, chopped fine (about 1/2 a small onion)
16 oz of cubed ham
1 1/2 cups shredded cheddar cheese (or a bit more if you like)

Crockpot Directions: Coat the inside of a slow cooker with cooking spray or butter. Spoon the hashbrown mixture into the slow cooker. Cover, and cook on High for 1 1/2 hours, then reduce heat to Low, and cook for an additional 2 1/2 hours.

Oven Directions: Stir all the ingredients together. Place into a lightly greased casserole dish (9 x 13 in). This is optional but you can add a bit more cheese on top if you like. Bake at 350 degrees for 45 min - 1 hour. Let cool a bit and serve.

For those of you who will be cooking black-eyed peas to eat on New Year's day, here is how I cook them.

My Black Eyed Peas

2 cups of dry black eyed peas (1 l-lb. bag)
1 Ham hock (optional) or 1 neck bone (neck bone imparts a very good flavor)
5 cups water (water should be 2â above peas)
1 tsp salt
1/4 tsp pepper

Wash peas in a colander. Put the peas in the crock-pot and add water and ham hock or neck bone. Cook on low for 12 hours. May also cook on top of stove for about 1 hour.

Just tonite I came across this website. Looking through it, I noticed that the majority of recipes don't rely on convenience foods, canned soups, etc.

Here is a link that might be useful: Slow-Cooker Recipes

That is a great website. Thanks for posting, jasdip.

Jas.- Girlfriend, that is a GREAT site!!!