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[quote=Anonymous]I was also sorely disappointed by ATK's cook book. I am willing to do ~15 minutes of prep in the morning, not an hour of actual cooking. I would rather have that time for sleep or even exercise. It might be possible to get passable results from the ATK recipes without all the prep work; not sure.

what we like from the slow cooker, none of it terribly gourmet, but pleases all members of the family (not easy to do with picky DH and DD):

split pea soup made with a ham hock
pulled bbq chicken
pot roast (we use chuck roast, seasoning, splash of red wine, wrap tightly in two layers of foil)
corned beef & carrots in beer
beef stew
chicken w/ 40 cloves

Coq au vin would probably be great, along with other long-simmering recipes. I am tempted by a cassoulet recipe in the ATK cook book.

I think the foodie in you needs to shift gears. Slow cookers tend to be better at dishes that are more traditionally "peasant" fare. The slow cooker is really good at cooking tough cuts of meat until fork tender, hence the stews, etc. Root vegetables hold up to the long cooking time. Green veggies can be stirred in at the very end.[/quote]

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