Can anyone point me in the direction of the slow cooker recipe thread??

For months I've seen people post their slow cooker recipes, wishing we could get one but knowing that we're moving so it's not worth buying on now. Well, my MIL reminded me this weekend that we have one in her attic that we got as a wedding gift!  So I brought it back with me and now with no stove top or oven, I'm hoping to make good use out of it before we move. Now that I can use the thread I can't find it! Please help! 

I dont have the thread but the Food Network website has loads of really good slow cooker recipes. Thats what I usually use when I am wanted to use mine.

I think these might help:

http://talk.uk-yankee.com/index.php?topic=15905.0
http://talk.uk-yankee.com/index.php?topic=30712.0
http://talk.uk-yankee.com/index.php?topic=39766.0
http://talk.uk-yankee.com/index.php?topic=44675.0

thanks for this. I just got a slow cooker myself

here is a recipe my mom gave me that is fab

take boneless chicken and put it in the slow cooker and dump a jar of mild salsa on top.
Let it cook all day on low and then serve and eat..all the juice from the salsa goes into the chicken and makes it so moist and good

Thanks everyone!!! 

I love our slow cooker/crock pot.  We use ours all the time.  I got this recipe from someone here years ago, so I can't take credit, but it's one of hubby's absolute faves.  It's sort of like what JEP posted, just with a bit more stuff.

The best part is that you can change it around, add more or less depending on how many you are feeding or how many days of leftovers you want to have.  If you like it, you'll definitely want leftovers as it gets better the next day.

This amount will feed two to three people with leftovers for a day or two, depending on how much you eat.

Take two or three chicken breasts and put them in along with a couple of cans of chopped tomatoes, two to three cans of pinto beans or red kidney beans and taco seasoning.  Cook on high for a few hours, stirring occasionally, until the chicken is cooked through.  Then you shred the chicken and stir it all together. 

We serve it on soft tortilla shells wrapped up burrito style with shredded cheese inside and out.  I also like a bit of sour cream with mine.

I have changed mine up a bit over the years and the last few times we've made it, I have done the chicken breasts in the oven for a bit, just to speed things up, and then added them to the other stuff in the crock pot, but that's only for the speed of things really.  It does excellently in the slow cooker.

Also, I've found some seasoned canned tomatoes that add some nice flavor, but you can adjust the seasoning depending on what you like.  The best thing about this recipe is you can't really go wrong, just keep fiddling until it is how you like it.  The only thing to make sure about is to drain your beans and tomatoes a bit or else it can get a bit soupy.  You can fix that though too, just mix up a bit of cold water and corn starch and thicken with that.  Works a treat.

If you ever need slow cooker ideas, let me know.  I have tons!   

I'm not Bmore, tristessa, but I'm always looking for slow cooker ideas especially since I am working again starting in January!   

I'm not Bmore, tristessa, but I'm always looking for slow cooker ideas especially since I am working again starting in January!   

LOL!  Anytime, I have loads.  I like easy cooking and the slow cooker is about as easy as it gets.

We do a beef stew that is yum and a chicken pot pie that is super easy.  I just made some meatballs that were amazing for Christmas Eve.  I'll grab out my notebook and take a look and post a few for ya.

I'll be taking notes, too!

LOL!  Anytime, I have loads.  I like easy cooking and the slow cooker is about as easy as it gets.

We do a beef stew that is yum and a chicken pot pie that is super easy.  I just made some meatballs that were amazing for Christmas Eve.  I'll grab out my notebook and take a look and post a few for ya.

PERFECT!!   

I've decided to make a chicken recipe from the old 'Slow Cooker Recipes' thread. It's Aimiloo's recipe that's kind of like chicken pot pie. I think DH will love it! Sadly, I don't have any bisquick for biscuits, but I'll get some nice bread.

I've decided to make a chicken recipe from the old 'Slow Cooker Recipes' thread. It's Aimiloo's recipe that's kind of like chicken pot pie. I think DH will love it! Sadly, I don't have any bisquick for biscuits, but I'll get some nice bread.

That recipe is lovely!  It's the chicken pot pie one I talked about posting.  We get the little biscuits in a can that you just pop open and bake, but I'm not sure you can get those in the UK.  Some nice crusty rolls or even croissants are nice with it too if you can't do biscuits.

It was fun reading back over those threads.  I even started one of them when our oven was on the fritz because I was so desperate for any food that didn't come from the microwave!

Here's an appetizer sort of one, that is super easy and yummy.

Meatballs:
I usually get a bag of frozen ready-made plain meatballs, but you can make your own if you have time.  The frozen ones, if you can find them, are usually a bit cheaper than buying the mince and everything to make your own and I'm far too lazy to make them from scratch if I don't have to    Just make sure if you buy them frozen they don't have already have a sauce on them.

Take the meatballs, either frozen or thawed if you buy them or you can use them hot if you've baked your own, and place them in the crock pot with:
large bottle of bbq sauce
two jars of pineapple ice cream topping
about 1/2 cup of brown sugar. 
You can add a bit of catsup if you think it needs a bit more liquid. 

Let them cook on high until the meatballs are fully heated and the sauce is hot.  Serve.  You can keep them on low or warm for ages if you are snacking on them through the day and they do fine as long as you stir them every once in a while.  It's sort of like the ones I've seen that people do with grape jelly, but I like these better.  I'm not sure if you can get the pineapple topping easily in the UK, but I would think you could find a similar substitute.

Apricot Chicken:
This one sounds kinda weird, but it's very nice and so easy!
Take three or four skinless/boneless chicken breasts (depending on the size, more or less)
One large jar of apricot preserves
One bottle of french dressing (The red American french dressing, like Western dressing, if you can find it)
One or two packets of french onion soup mix (1 or 2 depending on how many chicken breasts you are doing)
Mix all together and cook on high for 3 to 4 hours or low for 6 to 8 hours depending on how much time you have until the chicken is completely cooked. 

Serve over cooked white rice.  It looks a bit weird when you mix it up, but it is lovely and kind of sweet.  You can also cook this in the oven in a casserole dish at 350 degrees for about 45 minutes.

I've done this with chicken thighs before too, but you want to trim as much fat as possible or you end up with a greasy sauce which isn't very nice.

Here's a simple beef stew that is very filling and goes a long way.

-One lb of beef stew meat, chopped into bite size hunks
-one large can or two small cans of beef broth or if you are using left over beef, you can use broth if you had it from that.
-one medium to large size onion
-5 or 6 carrots, peeled and chopped into large hunks
-4 or 5 potatoes chopped ( I don't always peel them, it depends on what kind of potato I have around)
-A large handful of mushrooms, usually white or baby portabello, but any kind will work really
-A large turnip peeled and chopped if you like turnip, otherwise you can leave that out.  It adds a nice flavor.
-Herbs for flavor.  I usually use sea salt, pepper, parsley, a bit of garlic salt or powder, and whatever else I find laying around that sounds nice.  Or you can use onion soup mix if you have it also.

You can do this one of two ways.  I sometimes will brown the beef on the stove in a little bit of butter along with the onions and the herbs I going to add or just chuck the meat and onions into the crock pot.  Either way, add those, the potatoes, carrots, mushrooms, turnip and the broth and turn on high.  Cook for 6 hours or so on high, until the meat, carrots and potatoes are completely cooked.

Then thicken the broth to a stew consistency with either a flour rue or corn starch and water.  I prefer to use the corn starch to thicken as it doesn't change the color as much and you keep that lovely brown stew look to it instead of looking more like a white gravy. Allow it to cook for another 20 to 30 minutes on high after adding the thickening so the taste will settle and the sauce will thicken.  You can make it as thick or soupy as you like.  Just make sure you don't over thicken as it will get thicker the next day, but even if you do, it will still taste just fine.

Serve over warm crusty bread or biscuits or just serve with the bread on the side.  This warms back up very well and lasts for several days in the fridge. 

I've been looking for a beef stew recipe!!  They all look fab though tristessa!