Other than stew, bolognese and chiilli what else could I cook in a slow cooker?

[0SlightlyMadShrek]

And do you just bung it all in at the begining and leave it, or do you have to actually have to 'cook' (i.e. fiddle with) things?

There have been a couple of threads about slow cookers just recently - in fact I have just posted on one.

I did a morroccan lamb dish last week and because I had time, I browned the meat first and brought everything up to boiling before transferring into the slow cooker.

Today, I did a joint of beef. Sealed it first on top of the cooker then transferred it into the crockpot. Put an inch of water in the bottom turned it to medium (this was about 10.00am). About 2.00pm I turned it down to low.

Just had our dinner and the meat was beautiful. Used the juices at the bottom to make up the gravy.

If you don't have time, you can just bung everything in.

Tomorrow I am going to do a chicken dish from Nigella Lawsons book using thighs and drumsticks with tinned tomatoes and cannellini beans.

Puddings.

Do a search as I have posted a link to a good cook book.

Today we had a whole chicken cooked in the slow cooker.
I just pulled off the skin (used scissors on the bits that didn't come off by hand) The only skin remaining was on the wings.
If you cook with skin on it is really greasey so I really would remove what you can.
Like twiggypiggy I added an inch of water.
You can add anything to this
We added a chicken chasseur mix, red onion and carrot and thickened the juice once we removed the chicken.
As it is so tender it will probably fall apart when you remove it from the pot.
I have a deep dish ready and use two forks to remove it.
I put back all left over veg and potatoes and wizzed with an electric hand blender.
This has made a delicious chicken soup for tomorrow.
The flavour and tenderness is wonderfull.
Have fun and experiment.

when it cooks the inch of water is much increased. The juices from the meat release so there is plenty for gravy iykwim

I use my crockpot for an easy curry.

Put chicken breasts in and tip over them a jar of Pataks curry (pasanda and the jalfrezi jars are our favs). I put it on a low heat at 10am and by 4pm it's ready, just got to cook the rice.