It's not really a "recipe" per se, but more of a cooking technique when using the slow cooker - in many cases I will very simply braise the meat in it, not adding any other ingredients other than some water or stock. Then when it is done cooking, I will drain of the excess liquid before adding the other ingredients. This helps prevent all the moisture in the main ingredients from diluting everything else. For example, "pulled pork" benefits from this method, since you don't have to worry about the sauce scorching around the edges, nor does it get all watered down either. Also, it gives you more options of what to do with the meat if you don't put all the ingredients and seasonings in up front. You can, for example, split the meat into two portions and perhaps save some of it for a different preparation, like carnitas.
