I love making beef stew! Stew meat that's already been chopped up, carrots, parsnips, beets, onions, celery, and sweet potatoes (if eating after workout, if not i microwave it and add it in so i can eat it without working out). I add beef or veggie stock, whatever i have on hand, and some spices. Usually chopped garlic, rosemary, thyme, bay leaf, salt, pepper.. It's delicious.

Other than that, I usually will just make meat that I can just add veg to. Jerk (sans brown sugar), carnitas/barbacoa, crock pot chicken. Then put it in lettuce wraps, on salad, microwave veggies, etc. I love my crock pot!

I started a Pinterest board for them, but they're not the easiest to find: http://pinterest.com/skwidlund/slow-cooker-paleo-or-primal/

This is a great list of linds to 30 different paleo friendly ones: http://hollywouldifshecould.net/2011/11/a-month-of-paleo-crockpot-recipes/

Nomnompaleo.com has some good ones too - her kalua pork is awesome and I love her technique for chicken and gravy!

Personally, I generally don't use recipes for the crock-pot very much. I use a roast and throw in vegetables that a bunch of veggies I have in hand.

Basically, it's meat, veggies, spices, oil, acidic liquid (vinegar-y stuff). It's always very tasty.

Making recipes in it is fun, too (and usually a little tastier), but don't feel like you can't use it just because you don't have a recipe for the stuff you have on hand!

Also - great thread, and great list of recipes - I'm sure I'll be using some soon!

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There is a 'to die for' pork chop recipe in Paleo Comfort Foods.

This is my 1st day eating Paleo, but I was cooking all day yesterday for the week ahead.

I made crock pot carnitas from TGIpaleo.com. OMG awesome!!!!!

http://tgipaleo.com/2012/06/03/crockpot-asian-style-carnitas/

Love this list! Thank you!

My favorite thing lately has been to puta pork shoulder roast in the crockpot with one sliced onion and 3-4 peeled and sliced apples, salt and pepper, garlic, and a little powdered ginger. Let it cook about 8 hours. Take the roast out, let it rest. Take some of the extra liquid out of the pot, but leave all the cooked down onions and apples. Use a stick blender to puree them. Eat the pork with some of the blended apple onion sauce on top (kind of like a savory applesauce). Delicious.

Standard recipe:
any kind of "cheap" meat cut (pork shoulder, beef round, etc.)
rubbed with garlic powder, salt, pepper, dried chile
cooked with a bit of stock (I like homemade, but whatever's clever) and perhaps a bit of apple cider vinegar
on low for several hours.

I particularly love carnitas made this way from a pork shoulder, pulled, then crisped a bit in the oven at 400 degrees.

Also, bone broth:
A roasted chicken carcass or two
1 T cider vinegar or so
Water to cover
Set over low and let it go for at least 12 hours

I make a batch every time I roast a chicken (once a week or so) and freeze any that I won't use right away. It makes a great base for any kind of soup or additive to other recipes.

Final, chili. Oddly enough, this came from a Marlboro chili cookbook that I acquired secondhand from somewhere (an auction or tag sale?) and scored a big win at my family's chili cook off. This will work in a 7 quart or bigger slow cooker. It's also spicy and quite heavy on the meat.

1.5 T butter or coconut oil
3 lb beef brisket, cut into 1" cubes
1 lb premium pork sausage
1 large onions, diced
1.5 c strong coffee
3 cloves garlic, minced
1 28-oz can diced tomatoes
1 dried ancho pepper, chopped fine/crushed
1 small can chipotle peppers in adobo, chopped fine
1 7-oz cans salsa verde
1 oz bittersweet chocolate (if you're puritanical, you can leave this out)
1 12-oz bottle Mexican beer (ditto to this; replace with equivalent amount of some other liquid)
1 shot tequila (ditto again)
juice of 1 lime
1 T salt
1 t black pepper
1.5 T liquid smoke (this is probably not the best for you, so leave out if you like -- the chipotles already add smokey flavor)
3 T chili powder
3 T ground cumin

Heat fat on high. Add the cubed brisket and brown, stirring occasionally. Remove meat from pot and set aside, drain liquid from the pot, and return pot to medium-high heat. Cook the sausage and onions until the sausage is brown and the onions are translucent. Toss all ingredients into slow cooker and simmer on low for 6 hours or so, stirring occasionally, until brisket is tender and chili has thickened.