http://www.saymmm.com/mmm/lubsyb/recipe/slow-cooker-ham-&-vegetable-chowder/MzQwMzUz

Ingredients
1 cup carrot slivers
2 stalks celery, finely chopped
2 large baking potatoes, peeled and cubed
3 cloves garlic, minced
1/2 onion
2 cups cubed cooked ham
3 1/2 cups chicken broth
1 cup milk
1 teaspoon dried dill
1 teaspoon celery seed
2 cups chopped broccoli
1 tablespoon flour
1/2 cup water
2 cups shredded cheddar cheese

Directions

1. Combine all but the last 4 ingredients in slow cooker. 
2. Cook chowder on High for 3-4 hours or Low for 6-8 hours.
3. Shake flour and water in a jar and add. Add broccoli. Cook an additional 30 minutes on high.
4. Just before serving, stir in cheese until melted.

http://allrecipes.com/Recipe/Grandmothers-Buttermilk-Cornbread/

1 cup butter
2/3 cup white sugar
4 eggs
2 cups buttermilk
1 teaspoon baking soda
2 cups cornmeal
2 cups all-purpose flour
1 teaspoon salt

DIRECTIONS

1. Preheat oven to 375 degrees F (175 degrees C). Grease a 13x9-inch pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

http://www.saymmm.com/mmm/lubsyb/recipe/slow-cooker-beans/MzQwMzkz

2 pounds dry pinto beans
6 quarts water (or enough to cover beans a little more than doubled)
1/4 cup salt

Prep:
Sort beans. Soak beans in salted water overnight, or at least for 8 hours. Discard liquid and rinse beans.

1 teaspoon sugar
Ham bone or bacon ends (1/2 lb)

Put all ingredients in slow cooker covered with water at least one inch above the surface of the beans. Cook for 2-3 hours on high or 5-6 hours on low. Check throughout to ensure good water level. (Cooking times vary with different crock pots.)

Salt to taste (if I'm using a salted meat, I don't add any)

http://www.laaloosh.com/2008/04/14/crockpot-beef-broccoli-recipe/

Ingredients
1 pound boneless beef top round steak — trimmed of fat, cut into cubes
8oz sliced mushrooms
1lb broccoli, cut into florets
1 large onion, cut into thin wedges
1 cup uncooked brown rice
2 cups fat free beef broth
1/4 cup reduced sodium soy sauce
4 cloves garlic, minced
1 tsp ground ginger
1/2 tsp black pepper
2 tbsp Red Roasted Chili Paste (like the kind from Thai Kitchen)
2 tsp sesame oil
1 tbsp cornstarch
2 tbsp water

Directions

1. In 3 1/2 to 4-quart slow cooker, combine oil, beef, mushrooms, onion, broth, garlic, chili paste, soy sauce, pepper, and ginger; mix well.
2. Cover; cook on low setting for 6-8 hours.
3. About 35 minutes before serving, cook rice in water as directed on package.
4. Meanwhile, in small bowl, combine 2 tablespoons water and cornstarch; blend well.
5. Add broccoli into beef mixture, then stir in the cornstarch.
6. Cover; cook on low setting for an additional 30 minutes or until broccoli is crisp-tender. Serve over rice.

Preparation time: 15 minute(s)
Cooking time: 8 hours

http://www.bettycrocker.com/recipes/slow-cooker-chicken-and-bean-tacos/1b91f618-9ab6-4ec9-9398-1e99fecc3b1c

Spicy slow cooked chicken and bean tacos - perfect for Mexican cuisine! A flavorful appetizer to impress your guests with!

Ingredients
1 1/4 pounds boneless, skinless chicken thighs (about 6 thighs)
3 tablespoons taco seasoning mix (from 1 1/4-ounce envelope)
1 can (4 1/2 ounces) chopped green chiles, undrained
1 can (8 ounces) tomato sauce
1 teaspoon ground cumin
1 teaspoon coriander seed, crushed
1 can (19 ounces) cannellini beans, drained
2 packages (4.6 ounces each) taco shells (12 shells each)
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 1/2 cups shredded lettuce
1 container (8 ounces) sour cream (1 cup)
1 cup thick-and-chunky salsa

Directions

1. Place chicken in 3 1/2- to 4-quart slow cooker. Sprinkle with taco seasoning mix; top with chiles. Mix tomato sauce, cumin and coriander seed in medium bowl; pour over chicken. Top with beans.
2. Cover and cook on low heat setting 7 to 8 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut and chicken is tender.
3. Remove chicken from cooker; place on cutting board. Mash beans in cooker. Shred chicken with 2 forks; return to cooker and mix well.
4. Serve chicken mixture with taco shells, cheese, lettuce, sour cream and salsa. Chicken mixture will hold on low heat setting up to 3 hours.

Makes 24 tacos