Diane struck a nerve a week ago when she shared a Crock-Pot recipe. So, since we write about food here on Wednesdays, I decided I'd share mine here.

We got a slow cooker for Christmas a couple of years ago and I am slowly learning my way around it.

Two problems: I forget it's there. And, my husband, who really is the cook in the house, finds recipes that require some sort of cooking before everything ends up in the pot. I don't see the point in that since I always thought the beauty of the slow cooker was one pot to cook in and one pot to clean.

Anyway - that's my definition.

But I thought I'd share two recipes that we've had some success with in our house. I'd love to have more.

The first I got from crock-pot.com.

Chicken and Artichokes

3 pounds boneless, skinless chicken thighs

16 ounces fresh mushrooms, sliced

2 12-ounce jars marinated artichoke hearts, drained

8 cloves garlic, peeled and coarsely chopped

1/2 cup white wine (or chicken broth)

Black pepper to taste

Put everything in the pot, cover and cook on low for 6 to 8 hours or high for 5.5 to 6.5 hours. Serve over pasta, rice, couscous or some other grain.

This second one is a classic dish that my husband makes. Classic because it's pot roast and classic because, like anything he makes, it's amazingly yummy, kind of complicated and requiring a lot of dishes for me to wash. But it's still worth it. Really good.

Italian-Style Pot Roast from "The Best Slow & Easy Recipes" from Cooks Illustrated (To me, this recipe is definitely slow, but not entirely easy - still great for special occasions).

About 8 slices of bacon, chopped

Vegetable oil

1 boneless chuck-eye roast (5 to 6 pounds), tied

Salt and ground black pepper

2 medium onions, chopped medium

4 medium carrots, pealed and cut into 1-inch chunks

6 medium garlic cloves, sliced thin

1 1/2 cups dry red wine

2 tablespoons tomato paste

1/2 ounce dried porcini mushrooms, rinsed

1/2 teaspoon red pepper flakes

2 teaspoons dried oregano leaves

2 bay leaves

1 (28-ounce) can crushed tomatoes

1 3/4 cups low-sodium beef broth

2 cups low-sodium chicken broth

4 tablespoons chopped fresh parsley leaves

Cook bacon in a 12-inch skillet over medium heat, stirring occasionally until brown and crisp (about 5 minutes). Take out the bacon with a slotted spoon, drain it briefly on paper towels, and then transfer to a slow cooker. Pour off and reserve the bacon fat. (You should have at least 4 teaspoons. If not, substitute vegetable oil for the missing bacon fat).

Dry the roast with paper towels and season. Return the skillet to high heat and heat 2 teaspoons of the reserved bacon fat until just smoking. Brown the roast thoroughly on all sides, reducing the heat if the fat begins to smoke heavily, 8 to 10 minutes. Transfer to a slow cooker.

Return the skillet to medium heat and heat the remaining 2 teaspoons reserved bacon fat until shimmering. Add the onions, carrot and garlic and cook, stirring occasionally until the vegetables are lightly browned, about 4 minutes. Add the wine, tomato paste, porcini mushrooms, red pepper flakes, oregano and bay leaves, scraping the browned bits off the skillet bottom; turn the heat to high and simmer until the wine has reduced by half, 8 to 10 minutes. Add the tomatoes and bring to a boil. Pour the sauce into the slow cooker.

Add the beef and chicken brothes to the slow cooker. Cover and cook on low or high until the meet is tender - 9 to 10 hours on low or 6 to 7 on high. Transfer the beef to a carving board and tent loosely with foil to keep warm. Allow the cooking liquid to settle for about five minutes, then use a wide spoon to skim the fat off the surface. Discard the bay leaves. Puree the liquid and vegetables in batches in a blender or a food processor fitted with the steel blade until smooth. Stir in the parsley and season to taste with salt and pepper. Serve the sauce over the meat.

Check out our other daily themes at TriangleMom2Mom:

MONDAY: Meet!
TUESDAY: Ask!
WEDNESDAY: Eat!
THURSDAY: Play!
FRIDAY: Out!

WEEKEND: Relax!