Slow cooker/crock pot recipes

OPINION: chicken stock made from normal-poaching a whole chicken is nicer than chicken stock made from slow-cooking just the bones of a roast chicken

next time i will slow-poach a whole chicken i think -- also maybe vary what goes in with the chicken

so a thing i find it IMPOSSIBLY HARD to do is not lift the lid and stir

I KNOW IT'S BAD AND TAKES TWICE AS LONG, i do it without thinking

in conclusion probably don't slowcook the chicken overnight for a salmagundy, yes it saves labour (i.e. washing my largest poaching pot which i will also need for mulled wine later) BUUUUUUT it makes the chicken much too soft and tender and basically crumbly -- really for this salad it needs to be more firm and "cold-chickeny" i feel

(obviously i can "fast-cook" using the slow cooker and will try this next time)

I lift lids and stir too often too. I only recently found out this is detrimental to rice. I really need to use my instant pot more often. I tried to make a coq au vin the first time out which was too much too soon.

I would be in love if I could figure out the perfect way to make a roast chicken in it.

Fwiw I find that Brunswick Stew or 50 Cloves of Garlic type recipes work well in the slow cooker for chicken, but generally find pork shoulder is more tolerant to the slow cooker.

Use it when you're not home and you won't stir it!

We got a multipot for the holidays (the ugly-named Mealthy one). I'm exclusively a cast-iron pot guy so I'm looking at this thing with suspicion.