I use my slow cooker to make the usual chilli , ragu , curries etc. I prefer them done on job if honest as they never see to get same depth of flavour in sc - but it is handy.
My favourite two recipes are pork with cyder vinegar and apples- belly pork is delicious but any thickish pork chops will do. Just pop in sc with sliced onions , sage, couple of sliced apples ( I usually use eating ones but Bramley would work too) , half chicken stock cube, water and good splash of cyder vinegar. Season with black pepper and cook on high or low depending on when you want to eat. I usually add couple tbsp gravy granules as well if you can cope with the carbs. Nice with Savoy cabbage, few carrots and buttery mashed swede.
Spanish chicken-3 diced chicken breast, onions, sliced red pepper, chorizo ring cut into thickish slices , squirt sun dried tomato paste, 1 tsp paprika or more to taste, can toms washed out with water and half stick cube. About one hr before serving stir in drained can chickpeas or Cannellini beans - serves 4 - nice with green beans and tenderstem broccoli.
