So, I finally scored a slow cooker YEAH!!.  But, I didn't find any books here on PBS yet.  I know that there are many out there.

Any recommendations or better yet, any good recipes until i'm able to get a cookbook???

Hey, check out this website....I've used it many times!

http://crockpot.cdkitchen.com/ 

Potatoes and Kielbasa

1 pkg potatoes OBrien

1 lb sliced kielbasa

1 can cream of mushroom soup

1 c shredded cheddar

1/2 c water

Mix all and place in crock. Cook on low for 6-8 hours. I find it's usually done at about 6-7 hours.  

Super Easy Chicken

4 frozen chicken breasts

1 pkg dry Italian dressing mix

1 c water or chicken broth

Place chicken in crock. Sprinkle with dressing. Pour water over chicken. Low for 8 hours.

This is wonderful and can be made with veggies thrown in:

To Die For Pot Roast

1 roast that will fit into your crockpot
1 packet Ranch Dressing Mix
1 packet Italian Dressing Mix
1 packet Brown Gravy Mix
1/2 cup water

Place the roast in your crock pot. Mix all other ingredients together and
pour over roast.
Cook on low 8 to 10 hours.

The gal who sent it to me said: This is truly and amazing roast. I've made it several times.

     Slow Cooked Pot Roast  (Lyn Glover)

        Adapted from Cooking Light

   4 carrots, peeled and cut in half width wise 

   1 medium yellow onion, peeled and sliced into 6 wedges

   3 cloves garlic, smashed 

   2 sprigs fresh thyme

   1 large bay leaf

   1 cup homemade or low-salt canned chicken broth (I use Pacific brand low-salt)

   1 cup dry white wine (I use Pinot Grigio)

   2 tablespoons tomato paste

   1 lean boneless beef chuck roast (2 1/2-3 lbs)

   2 tablespoons oil

   salt and freshly ground black pepper

   1 teaspoon grainy prepared mustard (French's)

   2 tablespoons sour cream

   1 teaspoon all purpose flour

   2 tablespoons finely minced flat leaf parsley

(light Kayro syrup if needed to sweeten gravy)

   Put carrots, onion, garlic, thyme, bay leaf and allspice in 

the bottom of a slow cooker.  In measuring cup or bowl, whisk together the broth, wine and tomato paste to blend.

Set large heavy based skillet over medium high heat.  Pat roast dry, 

rub with oil, salt and pepper all over.  Sear roast in skillet 

until a dark crust forms on all  sides, 3-5 minutes, per  

                                                                                               (over)

side.  Reduce heat to medium and transfer roast on top of vegetables in the crock.  Add broth mixture to skillet, bring to boil and scrape the 

bottom to loosen any browned bits.  Pour the liquid over the roast and 

cover the crock, don't stir.  Turn the slow cooker to low, cook gently 

without lifting the lid until the roast is fall apart tender, 8-10 hours 

(I did this for 9 hours).  

   Transfer roast to a cutting board and tent with foil.  Strain 

contents of crock through a sieve set over a medium saucepan (I used the same skillet from before).  Save the carrots, onion and garlic to serve with the meat.  

Skim excess fat from the top of the strained liquid.  Bring to boil and simmer  rapidly until reduced by half, about 10 minutes.  Whisk in the  mustard.  In a small bowl, mix the flour into the sour 

cream, stir in a few tablespoons of the sauce, then pour the sour cream mixture into the sauce, whisking vigorously to blend.  Cook over medium heat, stirring occasionally, for 5 minutes to blend the flavors.  Taste.  If too acidic, add a tablespoon or two of light kayro corn syrup and simmer about 5 mins. 

Meanwhile, slice the roast thinly.  Serve with the gravy and a 

sprinkling of parsley. Meat: 2 pts per ounce.

Left over sauce makes a wonderful base for veggie soup or minestrone.

Highlight what you want to print, then when you go to print in the box that says Print Range check the box Selection.

Pot Roast

1 tsp salt  
1/2 tsp pepper
1/2 tsp garlic powder
3 Tbsp veggie oil
12 oz. chili sauce
2 Tbsp worchester sauce
2 Tbsp Hot sauce
1 can Coke
 

 Rubb roast with spices, brown in oil put, put in crockpot, pour liquids over. cook on low 6-8 hours or till done. 

Creamy Ranch Potatoes and Chicken

20 oz. Potatoes, peeled and cubed
1/2 of a 1 oz. Package of Dry Ranch Mix
1 Pound Boneless/Skinless Chicken Breasts, cubed
1 (10 oz.) Can 98% Fat Free Cream of Chicken Soup
1/4 Cup Fat Free Sour Cream
1/4 Cup Finely Chopped Onion
Salt and Pepper to Taste

Spray crockpot with non-stick cooking spray.
Mix all ingredients together and place into crockpot.
Cook on low for 6-8 hours or high for 4-6 hours.
Serves: 5 (1 Cup Each)
Per Serving: 242 Calories; 3g Fat (12.9% calories from fat); 24g Protein; 28g Carbohydrate; 2g Dietary Fiber; 61mg Cholesterol; 1088mg Sodium. Exchanges: 1 1/2 Grain (Starch); 3 Lean Meat; 0 Vegetable.
WWP: 5

A great one I've used several times that DH really likes:

  Creamy Salsa Chicken

•  4 chicken breasts (fresh or frozen)
• 1 15 oz jar salsa, any type
• 1 can fiesta corn or mexican corn
• 1/4 cup sour cream ( I use fat free)
• 1 cup Mexican blend shredded cheese

        Place 1st 3 ingredients in crockpot and stir to cover with salsa and corn, low for 4 hours. I find any longer with chicken and it dries out.

   1/2 hour before finished, add 1/4 cup sour cream and stir until mixed in.  Sprinkle with cheese and cover.  This is really good and you can control how spicy it gets by using mild salsa or hot salsa with additional spices to taste.

I'm hoping for some more tried and tested crockpot recipes. They are such life savers these days with schedules and everything. Anybody have anymore favorites?

Be sure to add a tag to them saying that I can include your recipes in the PBS Cookbook.

This is a recipe that I adapted to a crock pot.  I usally make this for a friend's annual Halloween party and bon fire.  It had been a huge hit.  Always nothing left for me to take home. 

 Italian sausage and vegetable stew. 

1 pound sausage (your favorite kind), cut up into small pieces

1 package frozen mixed veggies, thawed  (I like a blend with beans in it)

garlic

1 can diced tomatos, undrained

1 jar mushrooms (optional IMO)

Saute sausage, drain and add to crock pot.  add rest of the ingredients and cook on low.  4-6 hours or so.  (because I have the mix with beans it I cook until the beans are done.)

Sherry - you can add this to the cook book if you like. 

I will have to get my sis-in-law's "Jake's" meat recipe... ::writing myself a note::

It's the best! 

Kim I'm trying that chicken and potatoes right now..smells good so far! can't wait til my friend's hubby gets home and we can try it (not gonna tell him it's healthy til he admits it's good LOL!)

OK, we tried it and it was pretty good! my friend mixed it up while I was out and adde dthe whole package of hidden valley ranch mix which tasted good but was a bit salty! I think it's something I'd fix again! her hubby said he'd eat it again too!