Because I might not know when I am going to eat it, or I might eat some for lunch and then some later.
If I wasn't single it is something that can be left keeping warm for when someone else got home.
I do pea and ham too.
Similar to @MarmiteCoriander 2 packs of peas and a ham shank or hock.
Soak and rince the peas (I usually soak over night) put in the slow cooker with the hock - leave that whole, top with boiling water and leave.
As it cooks the fat becomes soft so it is easy to take the ham out to remove it. The ham will naturally fall to pieces.
Another cheap one - for my small cooker
2 packs or pork ribs, Morrisons has them as actual ribs not cut into individual ribs.
Place the ribs around the edge of the SC, add beans, I usually used tinned butter beans but others work to.
Add a packet of passata.
Season and leave. You can use just salt and pepper but smoked paprika works well.
As the meat cooks the ribs become loose so you can remove them, I tend to do this with chopsticks.
I sometimes add red pepper slices and chunks of pepperoni.
Suet puddings work well in a SC, both sweet and savory.
Steak and mushroom pudding.
You need a pyrex or plastic bowl, I find pyrex is more stable and less likely to tip over. but plastic is easier to get the finished pudding out.
Ingredients
Pack of cubed steak, 4-5 mushrooms chopped
Suet and flour
salt and pepper
Stock cube
Boil the kettle
Grease the inside of the bowl.
Make the suet pastry using the instructions on the pack
Roll out into a circle about 1/2 inch thick
Cut a 1/4 out of the circle - this will be your lid.
Line the bowl with the rolled out circle, roll the 1/2 into a circle.
Dust the meat with flour and salt and pepper
Chop the mushrooms
Put the floured meat and mushrooms in to the owl that is now lined with pastry.
Crumble in the stock cube.
Put the pastry lid on and seal with water.
Put a folded tea towel in the sc and place the pudding in it. You do not want the pudding dish to touch the bottom of the SC or the pastry will go hard.
Make a hole in the centre with a knife or your finger.
Pour the boiling water into the hole until it is full and runs over
Pour the rest of the water into the slow cooker.
Put the lid on the SC and switch on.
Be careful taking the pudding out, put it upside down on a plate and rotate the bowl 3 times to loosen it.
Obviously you can use kidney instead of mushrooms, or change the meat completely eg chicken and veg.
Don't miss out the flouring the meat, this is what makes a thick gravy.