Crock pot meals?

have a whole chicken to use up... do i have to cover it with liquid? 

no... just brown it quickly if you want the skin brown, and bung it in.   Dont open the lid during the day to 'check' on it... you will lose loads of heat and it will add onto your cooking time.

I usually put some liquid in the bottom (chicken stock or white wine) just to add to the moisture in the pot and to help make the veg nice and juicy... although, im not sure if its neccessary.. just a personal preference.

I'm reviving this thread for the umpteenth time as we just bought a slow cooker.  It's fantastic.  Best investment ever!

Huz and I had a craving for chicken and 40 cloves and used this recipe:  http://chickenrecipes.wordpress.com/2007/07/02/40-clove-garlic-vampire-chicken/
The chicken turned out lovely and moist.  (I used dried spices 'cause I was too lazy to run out and buy the herbs fresh.)

Maybe we can squeeze some more recipes out of the collective brain?

here is a crockpot meal I invented and love

a chicken breast for each person
loads of sliced red, green and yellow bell pepers (I used some from a frozen bag of roasted bell peppers) place on top of the chicken breasts
put in some mushroom katchup

cook for about 7/8 hours on low or till you come home

Then in the liquid cook the couscous

serve with some veg.

I'm making my favourite soup today in the crock pot.  We're low on money this month so I'm cleaning out the pantry!  and I'm making bread and buns. 

My favourite soup is Beef and barley soup.  It is fantastic in the crock pot.  and even better the next day.  Delicious!  The great thing about barley is that is doesn't break down after sitting in the broth like pasta does, so it really does make wonderful next day soup.

1 lb of ground beef
lots of mushrooms
onion
celery
carrots (chop those up into pieces however you would like them)
750 ml can of tomatoes with juice (or theraboubts)
add some beef stock and red wine (to fill the pot)
1 tsp marjoram
1 tbsp worcestershire sauce
2 bay leaves
chop up a few potatoes
add 3/4 cup pot barley
Let cook all day.
Season with salt and pepper. 

I'm going to make some soup today too with the carcass and leftover meat from our roast chicken on Sunday. I have a huge roaster one, so I'm going to see how to go about just simmering the stuff right in the crock pot. Today in New England it's the perfect day for that since it's a cool, rainy day. 

mrspink- that sounds delish!  i've never looked for barley- can i find it in any tescos/sainsburys?

yep, it's called 'pearl barley' usually.

mrspink- that sounds delish!  i've never looked for barley- can i find it in any tescos/sainsburys?

easy to find - it's with the beans.  It's either called pearl barley or pot barley.  Pearl barley is the most refined and pot barley has more of the husks so theoretically more healthy.  I don't really notice a difference. 

Please pardon my ignorance but I just gotta ask this.

We purchased a slow cooker this past weekend. The recipes contained within indicate the food should be cooked and veggies sauted before putting them into the pot.

Is this really necessary, or are they just stating that for insurance purposes? The whole reason for the slow cooker was to save time and washing of pans. Although I know I'll get use out of the cooker, I hate the idea of having to cook everything beforehand!   

Most meat, you have to brown it to seal it before you throw it in the pot, especially with chicken!

veggies i just throw in the pot raw though and after 6-8 hours theyre more than done!

I don't brown my chicken before throwing it in and it turns out just fine.  I do put an onion and a lemon in the cavity though. 

I do brown the beef briskets though to, as Chrissy said, to seal the meat. 

And soups and stews, I prepare in the pot on the stove, bring to a boil and then put it in the slow cooker. 

I think I'll have a few slow cook meals this week.. 

Enchiladas sound v. good. 

I don't brown my chicken before throwing it in and it turns out just fine.  I do put an onion and a lemon in the cavity though. 

Ahhh right.  I was talking about chicken breasts.. not whole chickens, in which case I agree, no need to brown.

i'm too lazy to brown anything before chucking it in.

plus it's another pan to wash.

i've got a huge Rival one for big things like pot roasts and chickens, and a smaller one we inherited from MIL for things like porridge, lentil sloppy joes, etc.