what are some good meals to cook in a slow cooker, help me, my slowcooker is collecting dust?

check this link out for slow cooker recipes

http://indorecipe.com/archives/list.php?pagenum=0&categoryid=75

slow cooker beef stew
yield
8 servings.

ingredients

* 1-1/2 pounds potatoes, peeled and cubed

* 6 medium carrots, cut into 1-inch slices

* 1 medium onion, coarsely chopped

* 3 celery ribs, coarsely chopped

* 3 tablespoons all-purpose flour

* 1-1/2 pounds beef stew meat, cut into
1-inch cubes

* 3 tablespoons vegetable oil

* 1 can (14-1/2 ounces) diced tomatoes,
undrained

* 1 cup beef broth

* 1 teaspoon ground mustard

* 1/2 teaspoon salt

* 1/2 teaspoon pepper

* 1/2 teaspoon dried thyme

* 1/2 teaspoon browning sauce

directions
Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place
flour in a large resealable plastic bag. Add stew meat; seal and toss to
coat evenly. In a large skillet, brown meat in oil in batches. Place over
vegetables.

In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme
and browning sauce. Pour over beef. Cover and cook on high for 1-1/2 hours.
Reduce heat to low; cook 7-8 hours longer or until the meat and vegetables
are tender.

chicken cacciatore
Makes 8 servings

INGREDIENTS
5 to 6 tablespoons olive oil
4 ounces pancetta, diced
1 pound crimini mushrooms, stems removed and quartered kosher salt and freshly
ground black pepper
2 chickens, 3 1/2 to 4 pounds each cut into 4 pieces (2 breast pieces, 2
thigh-drumstick pieces, wings reserved for another use)
1 large yellow onion, sliced into 1/4″ slices
2 medium red bell peppers, seeded and sliced into 1/4″ slices
3 large cloves garlic, thinly sliced
1 cup dry red wine
3 cups low-sodium chicken broth
One 28-ounce can tomatoes, puréed
5 sprigs fresh oregano
1 bay leaf One 2-inch rind Parmigiano-Reggiano cheese
1/2 cup capers, drained
1/4 cup chopped fresh flat leaf parsley leaves
fresh cooked pasta for serving
freshly grated Parmigiano-Reggiano cheese for serving

Equipment List
Cutting Boards, Chefs Knife, Olive Oils, Measuring Set, Herb Chopper, Grater.

Instructions
Warm 2 to 3 tablespoons of the olive oil in a large, heavy skillet or Dutch oven
over medium-high heat. Add the pancetta and cook, stirring occasionally, until
it starts to crisp and turns golden brown, about 5 minutes.
Add the mushrooms, lightly sprinkle with salt and stir to combine. Cook until
the mushrooms start to release moisture and turn a light golden brown, about 7
to 8 minutes. Remove the mixture from the skillet and transfer to a slow cooker.
Season the chicken pieces liberally with salt and pepper. In the same skillet,
warm 2 to 3 tablespoons of olive oil if needed. Brown the chicken pieces in
batches, skin side down, in a single layer until golden brown, 5 to 7 minutes.
Turn the pieces over and brown the second side, about 3 to 5 minutes more.
Transfer the chicken to the slow cooker.
Reduce the heat to medium, add 1 to 2 tablespoons olive oil, if needed, the
onions and red peppers to the pan and cook, stirring occasionally, until the
vegetables are softened and starting to brown, about 5 to 7 minutes. Add the
garlic and cook until fragrant, about 1 minute. Add the wine, scraping up the
browned bits from the bottom of the pot. Increase the heat to high and bring to
a boil.
Remove the pan from the heat, add the chicken broth, puréed tomatoes, oregano,
bay leaf and Parmigiano rind. Stir to combine then transfer to the slow cooker.
Cover and set to cook according to manufacturer’s instructions on shortest
setting, up to 6 hours.
Transfer the chicken and vegetables to a serving platter and cover with foil.
Discard the bay leaf and Parmigiano rind. Pour the braising liquid into a large
saucepan over medium-high heat and bring to a boil. Reduce the heat, maintaining
a simmer until the liquid has reduced by half.
When the chicken has cooled slightly, peel off the skin and discard. Add the
capers and parsley to the braising liquid and stir to combine. Season to taste
with salt and pepper. Pour half the sauce over the chicken and use the other
half for tossing with pasta. Sprinkle with grated Parmigiano and serve
immediately.
Makes 8 servings
Tip: A rind of Parmigiano-Reggiano cheese is used here to add extra flavor to
the braising liquid. It softens during cooking and lends richness to the sauce.
They can also be used in soups, stews and other braised dishes.

slow cooker lo mein stir fry
Preparation time: 15 min Cooking time: 4 hrs 30 min
Yield: 6 servings

2 tablespoons LAND O LAKES® Butter
1 (20-ounce) package boneless skinless chicken thighs, cut into bite-sized
pieces
1 cup stir-fry seasoning sauce
1 (5-ounce) can sliced water chestnuts, drained
1 medium (1/2 cup) onion, sliced
1 (16-ounce) package fresh stir-fry vegetables (celery, carrots, broccoli and
pea pods)
1/2 cup whole cashews, if desired
1 (8-ounce) package lo mein noodles

Melt butter in 10-inch skillet until sizzling; add chicken pieces. Cook over
medium-high heat, stirring occasionally, until chicken is browned (5 to 7
minutes). Place in slow cooker. Add stir-fry seasoning sauce, water chestnuts
and onion. Cover; cook on Low heat setting for 4 to 6 hours.
Increase heat setting to High 30 minutes before serving. Add stir-fry
vegetables; stir. Cover; cook 30 minutes, stirring once, until vegetables are
crisply tender. Stir in cashews just before serving, if desired.
Meanwhile, cook lo mein noodles according to package directions.
To serve, spoon stir-fry chicken and vegetable mixture over noodles.