I used to use mine all the time in summer, working until 7pm doesn’t leave much time for cooking, and it was brilliant. Did you know you can roast a chicken using it? You simply scrunch up some tinfoil into balls (about golfball sized) and sit the chicken on top of them. The skin is pretty pale but you can sit it under the grill (broiler) to crisp up if you want crispy skin.
I love this recipe for honey mustard chicken and adapt it for the slow cooker. Basically I place the chicken in the slow cooker (I use thighs because they’re cheap!) then heat up the sauce (minus the milk & cream) and just pour it over. If you want to speed things up you can brown the chicken before putting it in the pot. I don’t usually bother with the bacon, I didn’t find it really added anything, and sometimes don’t even bother adding the milk/cream. If I want it creamy then I transfer it into a pan then add the milk, cream and cornflour. I don’t think the temperature is high enough to thicken the cornflour in the slow cooker (although maybe it is, I’m not sure if this comes from experience or if it’s something I’ve just made up in my head).
One thing I would say though is to reheat the creamy version slowly as I suspect it could curdle if you heat it up too quickly.
I will I’ll look up some more recipes but I might take a while.... I’ve just discovered that I missed an assessment and my tutor has given me a week to get it in. My nose will be well and truly to the grindstone this week.