These 2 come from the 'Rival' CP cook book, but I've changed a little and make a couple times a year and love.
No Peek Beef Casserole
2 Lbs sirloin chopped like stew meat (or stew meat)
1 envelope onion soup mix
1 can cream of mushroom or chicken soup
8 oz or so of sliced mushrooms
and if you want throw in a coarse chopped onion
1/2 cup red wine (I prefer Chianti)
Stir everything together in the CP and cook on low 8-12 or high 5-6 hours
"Chicken Lickin' Good" Pork chops
6-8 lean pork chops 1" thick
1/2 cup flour
1 T sea salt
1 1/2 teas dry mustard
1/2 teas garlic powder
2 TBL canola/olive oil
1 can chicken and rice soup
coat the pork chops in the first 4 ingredients and brown in the oil in cast iron skillet. Put them in the CP, add the can of soup and cook.
low 6-8
high 3 1/2
Oh and one more similar to 'HelpinHere' recipe.
Throw a chuck roast or pork roast in and add Southwestern seasonings like Oregano, Cayenne, Chili powder, garlic... and one small can tomato sauce (the little one around 6 oz. I think) and cook all day
It makes great taco meat or Burritos or for a salad.
My old (20 years) CP used to cook on low and high and be perfect. My new and bigger one cooks on Low, High and Warm. Sometimes I have to use the Low setting instead of High and Warm instead of Low, otherwise it cooks too fast. I always start it out on the correct setting for 1/2 hour and then turn it down. You might need to experiment.
Have fun!
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