The slow cooker is great for soups like broth, lentil, rice pudding using milk from hexb, bolognese, chilli, stews, casseroles (chicken or sausage) roasts and whole chickens.
I have a recipe for Tamarind chilli chicken which is lovely. It's 2½ syns but I think it's worth it.
Serves 4
8 pieces of skinless chicken
Frylight
1 onion chopped
1 red pepper chopped
1 red chilli chopped
2 garlic cloves chopped
1 tablespoon tamarind paste
1 tablespoon sweetner
1 teaspoon ground tumeric
2 tablespoons plain flour
450ml chicken stock made with chicken bovril
salt & pepper
Coriander to serve
Spray frying pan with frylight and brown chicken to seal. Once brown remove. Add onion to pan & fry till lightly browned. Add red pepper chilli & garlic cook for 2 mins. Mix in tamarind, sweetner & tumeric. Cook for another minute then mix in flour. Gradually add stock and season to taste. Bring to boil. Put chicken into slow cooker and add sauce. Cover & cook on low for 8-10 hours (if chicken has bones) or 5-6 if breasts. Serve with coriander. Yummmmmm.
Tamarind can be found where the herbs and spices are.