Oh, also if you’ve not tried them before get some crock pot liners. No more scrubbing, clean can be done in minutes…
I use the whole berry kind, but you can use the can-shaped stuff, sure. It doesn’t come out tasting or looking like cranberry sauce, obviously.
ETA - it’s just a roast. I do potatoes and have several onions and a bunch of carrots in the crock pot with the meat.
Sear your cubed pork chunklets and toss it in your thingie. Add some chopped onion, a pile of chopped tomatillos, chopped whatever kind of peppers you can deal with, and a jar of green salsa, and the usual cumin and other spices. Yay, something like chile verde.
Behold, the thing you’ve been waiting for. You can kiss me on both cheeks while you’re at it 
Crockpot Liners.
Okay, now moving on. Can I have a link to your new crock pot??
EatingWell’s BBQ Pulled Chicken. My favorite crock pot recipe of ALL TIME. I always halve the recipe and it turns out juuuuust fine. Halving makes 4 servings.
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Cluricaun**, holy #@&@#, that recipe looks tasty.
We have this one, which sounds similar to norine’s.
Canberries.
I have added Crockpot liners to my ongoing shopping list! Really, because my old Crock Pot had a divided crock, I couldn’t use the liners with it. But with the new one, I can! Yay!
Next time you’re in WV, I’ll pick up the tab at the bar, 'K? 
The one Silenus linked to is exactly it!
Oooh, I can’t wait!
Be aware that this model cooks on the hot side. This will take some getting used to, because your old one probably was losing a few degrees as it aged. But it gets hot enough to really cook beans, which our old one didn’t.
Here’s one that my middle son loves to make, and it’s easily adjustable to make less or more, as you wish… This feeds my family of 5 for one meal, with leftovers for a few more lunches (or breakfasts ;))
Creamy Chicken & Noodles
3-4 boneless, skinless chicken breasts
2-10 ¾ oz cans of Cream of Chicken Soup
½ c. butter
1 box of low-sodium chicken broth (48 oz or so)
1 large pkg. dried egg noodles
Combine first 4 ingredients in a slow cooker.
Cover and let cook on low setting for 8 hours.
One hour before serving, remove chicken, shred and return to cooker for another 30-40 minutes.
Stir in noodles; cover and cook on low for 20-30 minutes, until noodles are done.
We call 'em “schlorp”, because, you know, onomatopoeia.
I never bother with liners because my crockpot has the insert you can throw in the dishwasher. My mom has the ancient “wedding present from 1978” one with the brick pattern on the outside and I do not know why, as she can certainly afford it, she doesn’t buy a new one with a removable insert. She uses it a good bit but has to clean the whole damned thing.
Thanks for the heads up!
I would probably use boneless, skinless thighs because we like dark meat better. Otherwise, this sounds great!
I made that cranberry roast last week with a nice big pork roast, but it’s just as good with beef. I’m pretty sure I got the recipe on this board. I used the whole berry cranberry sauce, onions, and soy sauce. Served over mashed potatoes. I always brown roasts first before throwing them in. Kitchen bouquet is great for if you don’t want to brown it first.
I do like to brown meats before putting them in the crock. Of course, if I fail to plan ahead and have to throw in a frozen hunk o’ meat, that’s not much good; but usually I have the opportunity to sear it, really adds a lot of flavor.
I’m going to have to do this variation, but it seems like a TON of liquid. Does it cook down to a sauce well, including the “juices?” I generally do a more US style.
Smoked picnic Shoulder to fit crock.
2-3 onions (depending on size) quartered.
splash of liquid “to get it going”
Cook until falling apart, remove from crock, and take off fat cap, bone, then shred.
Cook down remaining liquid, and incorporate into my home-made BBQ sauce.
Return meat to pot, adding a little of the BBQ sauce to keep things wet.
Serve on bulkie rolls with standard P-pork BBQ condiments.
The leftovers (if you don’t add the BBQ sauce to the meat first) are great as a soup base. Add the meat, some of the broth, and some veggies. You can toss in noodles to cook towards the end, but I prefer to cook them separately and add them into the serving bowl.
After the meat is shredded, if it seems like there is still too much liquid, I crank the heat up and leave the lid partially open. It eventually cooks down to a glaze sort of consistency. I’ve tried using less of the liquid ingredients, but then the meat wasn’t as strongly flavored by them as I like.
As chronicled in another thread, I had a lot of problems getting my slow cooker from Amazon; I finally gave up, canceled my Amazon order, and ordered it off eBay. It cost me about $3.00 more.
Anyway, it came today! When it arrived (I wasn’t really expecting it until early next week), it was snowing hard out, so I didn’t go to the store to buy anything special to prepare. But I decided to make a dish I call “Smothered Chicken”. I had some boneless, skinless chicken thighs already thawed; I dredged them in seasoned bread crumbs and just browned them up a little in a pan in melted butter. I poured half a can of cream of chicken soup in the bottom of the 2qt crock, seasoned the soup up some with some herbs and garlic, put the chicken in, topped it with the rest of the soup. When it’s almost done, I’m going to use some baking mix to make some dumplings to go on top. I’ll serve it with some buttered peas and carrots.
Not gourmet by any means, but it’ll tell me that the slow cooker works OK! 
When I make my menu plan for next week, I’m sure the cooker will figure into it heavily!
Potatoes in bottom of crockpot
Top with canned green beans, including liquid
Pepper and dried onion (no salt!)
Top with slices of cured ham
This simple combination is ridiculously tasty.
Oh, man, this sounds so good. I looooove green beans with potatoes, and they’re even better with the addition of ham or bacon (but what isn’t??)
Do you use canned or raw potatoes? How many in proportion to the green beans? Using canned green beans, I can understand not adding salt; there’s already plenty in the beans and cured ham!
So I wrote down a bunch of crock pot recipes at work (from here and 365), and promply left the recipes at work. But I had all the ingredients. I think. So here is what I did… at midnight.
Set my slow cooker on the 10-12 hour setting:
Threw about 6 cloves of garlic (squashed), and one big onion sliced on the bottom. Then I dumped about half a cup of white wine on them, because I had it in the fridge. Then I put a beautiful beef brisket on top of the onions and garlic. I dumped two 8-oz jars of chili sauce on it (Heinz). I poured about a tbs. of soy sauce, a tbs. siracha, and two tbs. worchestershire back in one of the empty chili jars (shook it together), then dumped that on top.
I guess I’ll let you guys know in the morning.
So, how did it turn out? Did you have an very early dinner b/c it smelled so good?