Split Pea Soup,
Some pork in Ham or Bacon form
potatoes, reds work well for this,
carrots,
onion,
split peas
you can literally dump the above ingredients into a crock pot with no more prep than chopping them up and adding the requisite amount of water then let it go for 8-10 hours.
I do recommend some salt (depends on your pork choice how much)
Pepper
and Thyme.
for a bit of added flavor you should sear the pork/bacon then toss it in the pot.
Also, if you don’t want to use pork or ham, a smoked turkey leg will work in its place.
And for something completely different hereis a recipe for candy in the crock pot. It’s pricy in a way but our batch made 124 pieces and we gave bags of it as xmas presents to everyone we could think of (in order to get it out of the house so as not to gain 50 pounds over the holidays). Its name is Crockpot Christmas Crack, if that gives you a hint. Like peanut clusters but so much more…
The following is my husbands favorite recipe:
1 beef roast
1 stick butter
1 pkt Au Jus mix (McCormick I think)
1 pkt Ranch Dressing mix
5-8 Pepperoncini
Place roast in crockpot. Sprinkle both packet contents on top. Place stick of butter on top, then surround with pepperoncini peppers.
Cook on low for about 6 hours.
I put this together the night before while I’m cleaning up from supper, then put the crock in the fridge. All I have to do the next day is pop it in the base and turn it on, and make some taters to go with.
OK, when you’re doing a roast like that do you need to add water to cover it, or can you just cook it with only the roast and butter?
The thing about crock pot meat is that you need MUCH less liquid than you would cooking it in any other way, and if you put too much it’ll be swimming.
I used to do this and was discouraged by being told that it was unsafe. I don’t tell you this to make you stop, but maybe check up on the safety of doing this.
I am not saying its safe, but I do this all the time, run the crock on high for a couple hours and make sure it gets a good stir.
I can see why it could have problems, you are supposed to go from 40 to 140 in a pretty short time frame but its also home cooking not catering. I would love to see the details on why its a bad idea.
This came out really good, and surprisingly non-Mexican tasting.
http://www.rickbayless.com/recipe/slow-cooked-pork-stew-with-tomatillos-mushrooms-and-potatoes/
I also pre-make crock pot recipes at night, refrigerate it, then plug it in in the morning. I figure if it’s all kept refrigerated, then cooked to the proper temperature, it should be safe.
I am not disagreeing with jsgoddess, just can’t figure out why this would be unsafe? Possible cross-contamination of other ingredients with raw meat perhaps?
I imagine it takes too long to bring it up to a safe temperature, and it spends too long in the danger zone. BTW, I do it, too- I just did it yesterday, in fact.
If you’re worried about food spending too long in the “danger zone,” you could assemble the ingredients in a different container and then dump everything into the Crock-Pot in the morning. It is an extra dish to wash, but it probably leaves your food in the danger zone for much less time if you haven;t already chilled that big, thick ceramic crock.
A couple of alternatives I do frequently:
If it’s a recipe that calls for shelf-stable things like dried beans and spices, plus water, I just put everything but the water in the crock overnight, and then dump in the water (and any other non-shelf-stable ingredients, like diced onions, etc.) in the morning.
Sometimes I just cook things overnight in the Crock-Pot (especially things like stock after the dinner in which we eat the bird whose bones we are going to use) and then refrigerate the results in the morning, and reheat later when we are going to use it. This also gives you time for the fat to congeal so you can skim it off. The aroma drives the cats bonkers, though 
No liquid is needed, there is plenty in the meat and it makes it’s own gravy. Adding water will just dilute the goodness.
Try a pork butt with some cumin and oregano and onions. Don’t add any liquid. Shred the meat with a couple of forks after 7 or 8 hours. I promise you will have the best carnitas you’ve ever had in your life.
I’ve never had a worry about doing my fridge thing with the crock pot any more than I would taking something out of the fridge and cooking it any other way. The crock pot gets to temp pretty fast. I don’t leave it out on the counter not cooking for any period of time
I’ve got bone broth going now that I started this morning. It’s chicken (mostly.) Late tomorrow morning I’ll add in some veggies. It will be ready late tomorrow night. It should make up to about 2 quarts.
I’ve been using some homemade veggie broth (made from peels & ends & filtered water & seasonings) to poach fish in. Had some today, in fact. It was yummy!
Broomstick, if you’re used to buying broth in the boxes, this is way, way less expensive and you get to control the seasonings. If you de-fat it, you can freeze it in ice cube trays and just drop a cube or two into whatever you’re cooking.
You mentioned making cornbread in the slow cooker. You can do that, but you need the insert for it. Here’s one on ebay. But I see them sometimes in thrift stores.
I was out browsing for recipes and came across this one, what do you all think?
One of the big plusses is that I already have all the ingredients except the dried fruit, which I can pick up on my next run to Aldi.
I do find it curious how many on-line recipes seem to start with frozen chicken - I was cautioned not to use frozen ingredients due to concerns about length of time in the “danger zone”.
That sounds disgustingly sweet.
Looks OK, but I’d leave out the honey, personally.
I also see the advice to start out with frozen chicken, but I don’t because it seems counterintuitive to me.
I tried out the chicken recipe I quoted, but left out the honey (it was quite sweet enough without it!), the onion, used Aleppo pepper flakes for the pepper, and cranberries for the dried fruit (they were the least expensive choice).
Came out pretty darn good.
I make duck confit in my crock pot using something similar to sous vide. In it’s simplest form I drop two duck legs that have been salt+peppered into a ziploc back with a few tablespoons of duck fat. I fill the crock pot with water and drop the bag in (let the water squeeze out all the air in the bag) and set the temp for ~180 degrees. 8-9 hours later I take them out, broil them for ~5-10 minutes to crisp up the skin and viola! Duck confit.
I always make stock in the slow cooker. Any time we have any kind of chicken or otger meat on tge bone, I throw the bones in a bag in the freezer. When I have enough, I make stock.
Slow cooker is also hands down the best way to make meat fillings for things like shepherd’s pie. Fry off the minced meat and onions until well browned, put them in the slow cooker and cover with wine, beer or stock and cook for 6 hours. Even mediocre quality ground beef comes out really tender and delicious