I'll post more of these in the recipe to try section

Slow Cooker Pork Roast and Vegetables
From Linda Larsen,Your Guide to Busy Cooks.

This delicious one dish crockpot recipe combines a pork sirloin roast with lots of vegetables, seasoned with allspice and apple butter.
Prep Time : 25min
Cook Time : 9hr
Type of Prep : Crock Pot, Slow Cook
Cuisine : U.S. Regional
Occasion : Fall, Family Dinner, Winter

INGREDIENTS:

3 lb. boneless pork sirloin roast
1 Tbsp. vegetable oil
2 acorn squash
4 sweet potatoes, peeled
1/4 cup apple butter
1 Tbsp. prepared horseradish
1 Tbsp. cornstarch
1/2 tsp. ground allspice
1/4 tsp. pepper
PREPARATION:


Heat oil in a heavy skillet and cook pork roast until browned on all sides, turning occasionally. This should take about 10 minutes. Place in a 3-4 quart slow cooker. Cut each acorn squash into 8 wedges. Do not peel. Cut sweet potatoes into chunks. Place squash and sweet potatoes on top of pork roast.
In a small bowl, mix together apple butter, horseradish, cornstarch, allspice, and pepper. Pour over vegetables in slow cooker.

Cover crockpot and cook on low for 7-9 hours until pork and vegetables are tender. 8 servings

Calories: 410
Fat: 12 grams
Sodium: 200 mg
Vitamin A: 100% DV
Vitamin C: 30% DV
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Crockpot Barley Casserole
1 cup uncooked pearl barley
1-1/2 cups eight-vegetable juice
1/4 tsp. pepper
1 cup chopped celery
1 bell pepper, chopped
1 chopped onion
1 14-oz. can low sodium vegetable broth
1/4 cup toasted pine nuts or walnuts


Combine all ingredients except pine nuts in a 3-4 quart slow cooker. Cover and cook on low for 6-8 hours until barley and vegetables are tender. Sprinkle with nuts just before serving. 4 servings

Calories: 250
Fat: 6 grams
Sodium: 700 mg
Vitamin A: 22% DV
Vitamin C: 38% DV

Source: Betty Crocker's Slow Cooker Meals
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Crockpot Easy Beef Stew
4 medium red potatoes
1-1/2 pounds beef stew meat
1/3 cup flour
salt and pepper to taste
1 14-oz. can diced tomatoes, undrained
3 cups frozen stir-fry bell peppers and onions


Scrub potatoes and cut each into quarters. Place in bottom of 4 quart slow cooker. Mix flour, salt and pepper and toss with beef to coat. Add to crockpot. Add undrained tomatoes.

Cover crockpot and cook on low for 7-8 hours until beef and potatoes are tender. Add stir fry vegetables. Cover and cook on low for 30-40 minutes until vegetables are hot and tender. 4-6 servings
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Slow Cooker Fajita Stew
2-1/2 pounds boneless beef top round steak
1 onion, chopped
1 14-oz. can diced tomatoes, undrained
1 1-oz. envelope fajita seasoning mix (about 2 Tbsp.)
1 red bell pepper, cut into 1" pieces
1 green bell pepper, cut into 1" pieces
1/4 cup flour
1/4 cup water
4 cups hot cooked rice


Trim excess fat from beef and cut into 2" pieces. Combine with onion in a 3-4 quart slow cooker. Mix together fajita seasoning mix (either purchased or your own homemade) and undrained tomatoes and pour over beef. Place peppers on top. Cover crockpot and cook on low for 7-9 hours until beef is tender.

Combine flour with water in a small bowl and stir well to mix. Add gradually to crockpot and stir well. Cover slow cooker and cook on high for 15-20 minutes until thickened, stirring occasionally. Serve stew with hot cooked rice. 8 servings

Calories: 400
Fat: 5 grams
Sodium: 200 mg
Vitamin A: 30% DV
Vitamin C: 40% DV


Source: Betty Crocker's Slow Cooker Meals
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Southwest Steak and Beans
1-1/2 pounds flank steak
1 onion, chopped
3 cloves garlic, minced
1 10-oz. can chopped tomatoes with green chilies, undrained
1 tsp. dried oregano leaves
2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. salt
1/4 tsp. pepper
2 red peppers, cut into strips
1 15-oz. can pinto beans, drained and rinsed
3 cups hot cooked rice


Trim fat from steak. Place onions and garlic in bottom of 3-4 quart slow cooker and top with steak. Mix undrained tomatoes, oregano, chili powder, cumin, salt and pepper in small bowl and pour over meat. Cover slow cooker and cook on low for 7-9 hours until meat is tender. Turn heat to high and add peppers and pinto beans. Cover and cook on high for 30 minutes, until peppers are tender. Serve with rice. 6 servings

Calories: 345
Fat: 9 grams
Sodium: 600 mg
Vitamin C: 35% DV


Source: BH&G New Flavors From Your Crockery Cooker
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Chicken and Apples
6 oz. frozen orange juice concentrate, thawed
6 skinless boneless chicken breasts
1/2 tsp. dried marjoram leaves
1 dash ground nutmeg
1 dash garlic powder
1 onion, chopped
3 Granny Smith apples, cored and sliced
1/4 cup water
2 Tbsp. cornstarch


In small bowl, combine thawed orange juice concentrate (do not use regular orange juice!), marjoram, nutmeg, and garlic powder. Place onions in bottom of 3-4 quart slow cooker. Dip each chicken breast into the orange mixture to coat and place in crockpot over onions. Pour any remaining orange juice concentrate mixture over the chicken. Cover and cook on low for 6-7 hours until chicken is almost cooked. Add apples and cook one hour longer on low until apples are tender and chicken is thoroughly cooked.

When chicken is done, remove chicken, apples and onions to serving platter. Pour the sauce that remains in the crockpot into a medium saucepan. Mix together water and cornstarch in a small bowl and stir into the juices in saucepan. Cook over medium heat, stirring constantly with wire whisk, until sauce is thick and bubbly. Serve the sauce over the chicken. Makes 6 servings
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Crockpot BBQ Beef Sandwiches
From Linda Larsen,Your Guide to Busy Cooks.

Beer, cider vinegar, ketchup, and tomato paste form a rich sauce for tender shredded beef in this easy crockpot sandwich recipe.
Prep Time : 15min
Cook Time : 12hr
Type of Prep : Slow Cook
Cuisine : Southern
Occasion : Fall, Family Dinner, Winter

INGREDIENTS:

4 lbs. beef round steak
1 cup chopped onions
1/2 cup brown sugar
1 Tbsp. chili powder
2 cloves garlic, minced
2 carrots, chopped
1/2 cup ketchup
1/3 cup cider vinegar
12-oz. can beer or nonalcoholic beer
6 oz. can tomato paste
20 kaiser rolls or hamburger buns
PREPARATION:


Trim excess fat off round steak and cut into 1" pieces. Combine with remaining ingredients except rolls in 4-6 quart slow cooker. Cover and cook on low for 10-12 hours, until beef is very tender.
Remove cooked beef from mixture in crockpot. Coarsely shred using 2 forks and place in large saucepan. Add 2 cups sauce from crockpot to meat and stir to blend well. Keep warm over low heat while serving into sandwich buns. 20 sandwiches