Okay, I have one. I've never used it. I have no idea how to use it.

For those that have one, have used one & care to share recipes, let's post them here.

Meat (your choice),3 packs brown gravy mix,2 cups water,yeller onion ,bell pepper and Tex joy steak seasoning.Set on high and 6 hrs later make pot of rice and eat.Its as simple as that.You can adjust the amount of water depending on how thick you want the gravy to be.

pork baby back ribs well seasoned and rubbed. Take and put meat side down. Next pour one bottle of Sweet Baby Rays Hickory Brown Sugar BBQ sauce. Cook on high for 6 hrs. Then lick fingers.

i always put roasts (beef, pork) and let it cook all day, add some veggies the last hour or two and you got supper and dinner for the week. i havent been able to mess up anything up in mine.

hopefully you got a man size and not one of those little queer cookers that only hold a chicken .25

Throw dat thing away. All my cookin is done in a black iron pot or a magnalite.

We've been experimenting with a pressure cooker. Same results as the slow cooker, only quicker.

I think I have a 3.5Q possibly larger not sure.

I put a deer roast in mine with a little seasoning right before I go to bed. In the am drain off the water and pour in a bottle of Stubb's BBQ. Turn it on low and it's ready when I get home for lunch.

can of coke and bout 6-10 ducks (breasts) seasoning of ur choice i use rib rub and seasoned salt then fill rest with water and high for 7 hrs and meat falls apart got it from somebody else on here its amazing

can of coke and bout 6-10 ducks (breasts) seasoning of ur choice i use rib rub and seasoned salt then fill rest with water and high for 7 hrs and meat falls apart got it from somebody else on here its amazing

Snow Goose Stew

6 Breasts cut into 1" chunks. (can also use venison, duck, whatever)
1 Med Yellow Onion, Chopped
1 Med Grn or Red Ppr Chopped
3 Med Carrots Chopped
4 Lg Baking Potatoe's cut into 1" chunks
Dash of Salt n Ppr
2 Tblspoon Celery Salt
2 Tblspoon Sage
2 Tblspoon Rubbed Thyme
2 Tblspoon Montreal Steak Seasoning
1 Can Cream of Msh Soup
1 Can Cream of Chicken Soup
1 Bay Leaf

Flour and Brown the meat in a large skillet with butter. Throw in crock.
Throw EVERYTHING else in to the crock. Mix it up.
Turn on high for 1 hour, then turn to low for 5 hours.

Serve with a good french bread.

Goose Brachiola.

OK...this takes a little work but is WELL worth it.

4 Canada Goose Breasts. Cut into 3rd's length wise. (Piece of meat will look like the palm of your hand.) Pound em flat between Saran wrap.
Place in a bowl and marinate in red wine over night. Remove from bowl, toss wine.

1 cup seasoned bread crumbs
1/2 cup parmesean cheese
2 Tblspoon crushed garlc
2 Tblspoon Basil
1 Tblspoon Oregano
1 Tblspoon Rosemary.
Salt n Ppr to taste.
2 egg yolks
Combine above and mix into a paste.

Take the breast lay flat, use aprox 2 Tblespoon of paste, place in the middle of the breast, spread it evenly over fillet, roll it up, then tie with butcher string on each end.

^^^^THIS PART SUX BUT HANG WITH ME^^^^

Once you have all the bundles made. Roll them in flour, dust them off, then brown them in a large skillet with butter. Aprox 10 minutes, on med heat. turn often until all sides are browned.

After browning, put them in the bottom of a crock, cover with your favorite spaghetti sauce, whether homemade or retail. Cook on low for 6 hrs. Serve over whatever pasta trips your trigger. I prefer Linguini.

This dish rocks, it just takes a while to prep.