Either use pork tenderloin or small pork butt. 

 Place in slow cooker.  Add 1/4 cup of brown sugar, 1/4 cup of molasses, and 1/4 cup of apple-cider vinegar. 

 SLOW Cook as usual - 4-6 hours...your meat will turn out so tender it will melt in your mouth. 

I used a small bone-in pork roast (I have a small crock pot) and added 1 bottle of Heinz chili sauce. Cooked on low about 4  hours and it was very tender and tasty. Made great pork sandwiches with the leftovers.

I do chicken in my crockpot all the time.  I put some foil balls on the bottom so that the chicken sits on top of them, sprinkle the chicken breasts with Lawry's and any other seasoning I have.  Put it on low for the day and voila!  Its easy and yummy.  The chicken falls off the bone.  Sometimes I will throw BBQ sauce on it in the last hour.

Use thick cut (boneless) pork chops. Put them in with your favorite veggies (I add a few dashes of garlic powder and lemon pepper ) and a broth and let them cook through the day. I use a vegatable flavored broth.

Good idea for easy cleanup.  Wish I'd thought of that!

I probably use my slow cooker several times a week. Some of my husbands favorites are butterfly pork chops with a can of mushroom soup and a bit of milk. I serve the extra sauce over mash potatoes or rice.  Alse I do pork stew, with lots of root vegatables, yams, and other vegatables I have leftover in the house. Avoid white potatoes though, for some reason mine all broke down and didn't make for a nice stew. Water and a bit of cornstarch mix together and added in for the last half hour of cooking will give you a nice thick sauce great for dipping bread into.

My husband says he does not like slow cooked food.  I have several soups and chili that I cook in the slow cooker.  So far I have not found a really great recipe that will convince him that slow cooked food is ok.  We are newly "empty nesters" who need to lose a few pounds.  He likes the same things every night and I LOVE variety.  I have tried Chicken in the slow cooker but the breasts alwalys come out dry!  Does the foil balls keep the chicken from drying out? 

White chili or chicken chili is great in the slow cooker.  I have made it in mine several times.  There are several different recipes for it so you can choose the one you like best.

I use our crock pot to make stew which my husband and children love. I just take some cut up meat (chicken, beef or pork - you can brown them first if you want), a jar of tomato sauce (any brand), some water, whatever veggies and seasonings you want and cover it and cook for several hours. I serve it with Italian bread and my family gobbles it all up.

I just tried the Chicken Cacciatore recipe found here on the BC site and it turned out great too.

Last night I cooked a pot roast in the crock pot. I just put water in the crock pot and mixed in some onion soup mix and seasonings and tossed in the roast and cooked it for a few hours and it comes out nice and moist. I actually cover the whole roast with the water/soup mix so that it keeps it's moisture. It's not leathery or chew it all. It's great!

I have a friend who BAKES in her crock pot and cooks practically every meal in it, including breakfast. I believe she has more then one pot too that she uses at the same time.  

 You can find lots of recipes on the 'net for crock pot cooking.

Good luck!

Kimberly 

Go get you some stew meat, a can of cream of mushroom soup and an onion soup packet (low salt if you can find it).

Put all this in a crock pot and stir. Cook on low all day. Serve on mashed potatoes or egg noodles.

My husband loves this and it's so very easy.

Good Luck

Kake

With the holidays fast approaching, you might try this recipe for New Year's Eve or New Year's Day:

Pork Roast with Sauerkraut

2 or 3 celery sticks, cut to fit bottom of Crock Pot

2 to 4 pound boneless, center-cut Pork Roast

1 jar Bavarian-style Sauerkraut

Salt & Pepper to taste

Line bottom of Crock Pot with celery sticks to keep pork roast off bottom of Crock Pot.  Place pork roast (fat side up) on celery sticks.  Add Bavarian-style sauerkraut around pork roast (or, you can use regular sauerkraut & sprinkle some caraway seeds over the sauerkraut).  Sprinkle with salt and pepper.

Cook on High for 1 to 2 hours; reduce heat to low and cook another 4 to 5 hours; or, if you won't be at home to reduce the heat, just cook on Low for 7 to 8 hours.

Remove pork roast and sauerkraut to serving platter.  Discard celery.  Serve with mashed potatoes and a vegetable of your choice.

Here's another great recipe for the Crock Pot.  This is always a big hit for Super Bowl Sunday!

Barbecued Pork and Beef

2 lbs. cubed pork

2 lbs. stew beef

2 cans condensed tomato soup

2 medium onions, diced

2 sticks celery, diced

4 medium bell peppers, diced

1/2  c. vinegar

2/3 c. Worchestershire sauce

1 c. water

Place all ingredients in Crock Pot and stir to combine.  Cook on low for 7 to 8 hours.  Using 2 forks, shred meat; meat will be tender and shredding will not require much effort.  If there is too much liquid, thicken it by combining 2 tablespoons of cornstarch with about 1/4 cup of water (just enough water to allow you to stir the cornstarch easily).  Stir into shredded mixture and cook for an additional 30 to 40 minutes.  Serve as a sandwich on hard rolls or sausage rolls.  Serve with potato salad and apple crisp for dessert.

My family loves when I make my ribs in the crock pot.

1 package of country style boneless ribs.

1-2 small bottles of Jack Daniels BBQ sauce

1 can of chicken broth

1-2 tsp dry onion flakes

Salt and Pepper to taste

Cut rib strips in half, salt and pepper each one. Spray the inside of crock pot completely with Pam (for easy clean up). Place ribs in the bottom of crock pot, add the broth and onion. Let cook on low 6-8 hours. 1/2 hr before done add BBQ sauce. Serve with your favorite side dish. =D

The meat falls apart and is juicy yet every bite tastes inside and out like the Jack Daniels sauce.

This is my husband's favorite. He eats it all year round. It is different from the recipe available on the website. I have never used the hominy. I just put in an extra can of beans. This recipe came out of the Slow Cooker Meals October 2003 issue.  

White Chicken Chili 

1 1/2 pounds boneles skinless chicken thighs

2 cans ( ounces each) great northern beans, rinsed and drained

1 can ( ounces) white hominy, drained

1 envelope ( ounces) Old El Paso 40% less-sodium taco seasoning mix

1 can ( ounces) Old El Paso chopped green chiles

1 can (10 3/4 ounces) condensed reduced sodium cream of mushroom soup

Sour cream, if desired

Chopped green onions, if desired

1. Place chicken in slow cooker. Top with remaining ingredients except sour cream and onions.

2. Cover and cook on low heat setting 8 to 10 hours.

3. Before serving, stir gently to break up chicken pieces. Serve topped with sour cream and onions.

Is your chicken defrosted? I usually don't know what I am cooking until I am fixing to leave the house. I put a slow cooker bag in the crock pot, throw in my frozen breasts (get the ones from the bag in the freezer department that are deboned and deskinned) and I put the other stuff on top. My husband says he does not remember the chicken being dry. It does fall apart though, which works great when I am using his favorite recipe for White Chicken Chili from the October 2003 paperback. I don't use the hominy. I just add an extra can of beans.

White Chicken Chili  

1 1/2 pounds boneles skinless chicken thighs

2 cans ( ounces each) great northern beans, rinsed and drained

1 can ( ounces) white hominy, drained

1 envelope ( ounces) Old El Paso 40% less-sodium taco seasoning mix

1 can ( ounces) Old El Paso chopped green chiles

1 can (10 3/4 ounces) condensed reduced sodium cream of mushroom soup

Sour cream, if desired

Chopped green onions, if desired

1. Place chicken in slow cooker. Top with remaining ingredients except sour cream and onions.

2. Cover and cook on low heat setting 8 to 10 hours.

3. Before serving, stir gently to break up chicken pieces. Serve topped with sour cream and onions.

I am going to make this, sounds good and easy! Thank You!

 I would see if you could adapt some eastern European recipes  for goulash  or chicken  paprika or the like