Got a crock pot for Christmas, you guys got some dank recipes

>>8441257
Damn, now that is a resource. Thank you my man.

>get chicken breasts
>cover in favorite barbecue sauce and hot sauce to taste
>set it on low and cook for 4-5 hours or until you can shred them easily
>add a little pat of butter
>buffalo chicken sandwiches for days

salsa chicken

>>8441260
Nah nigga. Use thighs. If you cook breasts in a slow cooker you are just begging for dry chicken

>>8441252
I make kind of a base of basic beef stew, with or without tomatoes, so pick either tomatoes for the liquid, or stock (or water).
I take about 3lbs+ of chuck roast, slice into big 3 inch kind of triangular chunks, dust with seasoned flour, patiently (!) brown all sides on my stove in a heavy pot, and drop into the crock pot in batches. I deglaze the pan with some water or wine, and pour that in there too. I add a quart of whole small mushrooms or halved large mushrooms. At this point, you can add onions, garlic, a bay leaf, other herb. Simmer for 5-6 hours on low. High heat won't bother it for 4 hours, if you need it ready sooner. It's done when fork tender. The browning step is key, makes your meat have the outer and inner texture difference.

I like a stewed tomato base, and you can do italian whole tomatoes if going with italian herbs. I love a whole bottle of wine alternately. Pack half of it away in the freezer, the moment it's done to enjoy when you aren't sick of it. Serve for the next two days as soup with rice or potatoes on the side, or polenta if you made is italianish, or in a sub. Add paprika and sour cream to serve it over egg noodles as paprikash. It can be mexicanized pretty easily as well.

>>8441260
>barbecue sauce
>buffalo chicken
Choose one.

>this shit again

>>8441260
how much sauce are we talking here?