Chicken with Onions and Cheese *recipe courtesy of "Not Your Mother's Slow Cooker Cook Book"

This recipe is for a medium or large round slow cooker.
 
Setting: HIGH for 4 1/2 - 5 hours, then broiled for a few minutes at end to melt cheese

About 1/4 c. all-purpose flour
6 bone-in chicken thighs with skin on
2 T. unsalted butter
2 c. sliced yellow onions
1 t. salt or more to taste
1/8 t. freshly ground black pepper, or more to taste
1/2 c. dry white whine
6 slices Muenster cheese (6 or 6 oz)
(I have found that 1/2 c. apple juice + Dijon mustard, to taste, instead of the white wine is delicious!  Although there is a slight tang missing to the onions.  It's also delicious with cous cous and a spinach salad with mustard vinaigrette.)

1. Dredge the chicken in the flour, coating both sides, shaking off excess.
2. Melt butter in large skillet over medium-high heat.  When it foams, add chicken.  Cook until deep golden brown on both sides, about 5-7 minutes per side.  Transfer to plate.
3. Add onions to skillet and cook, stirring, until softened, but not browned, about 5 minutes.
4. Using a slotted spoon, make a bed of onions in cooker.  Place chicken on top, skin side up.  Season with salt and pepper.  Pour wine over.  Cover and cook on HIGH until chicken is tender and cooked through, about 41/2-5 hours.
5. Preheat broiler.  Transfer chicken to plate.  Using slotted spoon, transfer onions to shallow baking dish.  Spread them out as evenly as possible.  Arrange the chicken in a single layer on top of the onions.  Taste the remaining sauce in the cooker for salt and pepper.  Pour over chicken.  Arrange a slice of cheese on top of each piece of chicken.  Broil about 4 inches from heating element until cheese is melted. 

*Recipe courtesy of "Not Your Mother's Slow Cooker Cook Book"

Slow cooker Sirloin Steak Fajitas Recipe courtesy of "Not Your Mother's Slow Cooker Cook Book"

Ingredients:
Sirloin, bone and excess fat removed
juice of 1 lime (tip: microwave it for 20 seconds, then juice it)
1 clove garlic, minced
1 Tbs. olive oil
1/2 can tomato paste
3/4 c. salsa
salt & pepper
3 green peppers, sliced thick
1 large white onion, sliced in half-moons
1/2 c. cilantro, chopped

For serving: 
corn or rice flour tortillas
sour cream
shredded cheddar
guacamole
diced tomatoes
more salsa, cilantro

Instructions:
1.  Place sirloin in slow cooker.
2. In a small dish, mix garlic, olive oil, tomato paste, salsa, lime juice and salt & pepper.  Pour over sirloin and coat it.
3.  Top with peppers, onions and cilantro.
4.  Cook on LOW for 6-8 hours or until meat is falling apart.
5.  Serve over warm flour tortillas with sour cream, shredded cheddar, guacamole, diced tomatoes, more salsa and cilantro, etc.  

*Recipe courtesy of "Not Your Mother's Slow Cooker Cook Book"