Kellie - I have a SC!! Its my best mate in the kitchen!! Has a lemb roast in it at the moment!!
Mmmmm, mmmm!! Can we come for dinner, lol! We're just having store brought rissoles, with mash and frozen veg for dinner how boring!!
Here are a few of our favourite SC meals:

Beef and Veg caserole with Dumplings
700g beef peices
salt/pepper to taste
25g flour
2 onions chopped
550ml beef stock
3 carots sliced (other veg I add is grated zucchini, mushrooms, peas/corn...)

Dumplings
100g self raising flour
1 tsp salt
50g shredded suet (some sort of fat I assume, I use the same amount of butter)
6 tbsp water
2 tbsp chopped fresh parsley (I never have this so have never used it!)

Chop the meat to bite sized peices, toss in seasoned flour. Cook meat til browned. Put in the slow cooker. Add onions to the frypan and brown lightly. Stir in remaining flour and slowly add the stock and carrots. Bring to the boil and put into the sc. Add other veggies.

Dumplings
Add all ingredients together and make a soft dough. Roll dough into about 8 balls and add to the sc. Cook on high in the last 45mins of cooking time for the caserole with the lid on.

Chicken in Barbeque sauce
40g butter
whole chicken (I have also used peices and legs) 1-1.5kg
1 onion finely chopped
4 tbsp tomato sauce
2 tbsp white vinegar
mango chutney (I often don't use this)
1 tsp french mustard
1 tsp sugar
1 tbsp worstershire sauce

Rub inside the sc with the butter. Heat the remaining chicken in a frypan and cook the chicken all over. Transfer to the SC. Fry onion in the frypan for 2-3 mins. Add the other ingredients to the fry pan and bring to the boil. Pour over chicken in the SC and baste occaisionally.

**To be honest, I don't do any of the pre cooking for any of these recipes in the sc. I just put everything into my SC and cook for the reccommended time, (then do the dumplings at the end for the caserole). I'm a bit of a slap-happy cook!!

Hope you like