Here are a few links to some posted elsewhere, and a few I copied here for you. Enjoy! All are tried and true.
Crockpot Chicken Paprikash http://www.recipezaar.com/89785
Crockpot French Dip Sandwiches http://www.recipezaar.com/87269
Crockpot Tuna Cashew http://www.recipezaar.com/87485
Great side dish or meal:
Crockpot Cheesy Spinach http://www.recipezaar.com/94460
This next one is absolutely delicious and a real treat. It's like sauerbraten without all the work. I've used stew meat in it too.
CHUCK ROAST IN GINGERSNAP SAUCE -- CROCKPOT
4 Pounds Chuck roast
Salt And Pepper -- to taste
2 Onions -- sliced
10 Ounces Can of beef broth
1/2 Cup Brown sugar
1/2 Cup Cider Vinegar
8 Gingersnaps -- crushed into crumbs
Hot cooked noodles
1. Sprinkle the roast on all sides with salt and pepper; I sometimes brown in a HOT oven (about 500 deg for 15 minutes or so). 2. Place the roast in crock pot and the onion, broth. Mix the brown sugar and vinegar together. I heat in the microwave until the sugar melts. Then pour this over the beef in Crockpot. 3. Cover and cook for 5 to 6 hours on HIGH, turning once or twice. 4. Remove roast and set aside. 5. Add the crumbled gingersnaps to the sauce in the Crockpot. Stir until the sauce thickens. 6. Slice meat and serve with the gravy spooned over the slices. It is great with noodles. NOTE: If dinner is not quite ready you can put the meat back into the Crockpot with the sauce and keep it on LOW for another hour or two.
CROCKPOT BREAKFAST CHEESE SOUFFLE (but good for any meal)
8 slices bread
8 ounces grated cheese
1 cup cooked, cut up meat (optional)
1 cup milk
1 cup evaporated milk
1/4 teaspoon salt
1 tablespoon parsley
Lightly grease pot. Layer bread, cheese & meat (if used). Beat together eggs, milk, evaporated milk, salt & parsley. Pour over bread and cheese in pot. Sprinkle top with paprika. Cover and cook on low for 3 to 4 hours.
AMISH CHICKEN & STUFFING CROCKPOT
1/2 cup butter or margarine
1 cup onions -- chopped
1 cup celery -- chopped
1 pan cornbread -- crumbled
6 slices bread -- crumbled
1/4 pound crackers -- crumbled
2 teaspoons thyme, sage or poultry seasoning
5 1/2 cups chicken broth (approx.)
4 eggs -- beaten
1/2 cup milk
1/2 teaspoon baking powder
1 hen or chicken, or 3 to 4 cups chicken
Boil hen or large fryer for your broth & chicken, or use canned broth and cooked, cut-up chicken.
Saute onions & celery in butter. Pour this mixture over the bread & cracker crumbs in a very large mixing bowl. Add seasonings and toss together. Pour enough broth ointo mixture to moisten. Add eggs & mix together well. Add baking powder, milk & remaining broth. Mixture should be very slushy. Add chicken. Pack tightly in a 5 quart crockpot. Cover& cook on high for 4 hours. Reduce to low & cook 4 to 8 hours more (or cook on low all day).
CROCKPOT PORK & SAUERKRAUT
4 boneless pork chops (see notes)
1 package refrigerated sauerkraut -- (not canned)
1 medium apple, peeled, cored, & very thinly sliced
1 teaspoon brown sugar
1/2 cup white wine (see notes for alternatives)
1 teaspoon caraway seeds (add more if you like)
salt & pepper to taste
Place the pork in the crockpot. Mix together the sauerkraut, apple slices, brown sugar, caraway seeds, and salt and pepper to taste, and place on the pork. Pour the wine over all, cover and cook on low for 6-8 hours. (Can be left longer if needed.)
If possible try to stir a bit about 1/2 hour to an hour before serving. When ready, taste and adjust seasonings if necessary and stir the sauerkraut a bit to blend the flavors before serving.
NOTES: You can also use regular pork chops, slices of pork loin, or country ribs, even a roast.
If you prefer not using wine, try substituting 1/4 cup apple juice mixed with 1/4 cup water, plain water, or 1/2 white grape juice and 1/2 water.