I  made this slow cooker recipe for my son's 4th grade class.   I set up a Hot Chocolate Bar which was really fun: different flavors of marshmallows, whip cream, choc shavings, chopped candy canes, and candy canes to stir with! :)  I made this recipe X 4 to serve the 28 kids in his class, and it fit in my large crockpot.

Triple Hot Chocolate Slow Cooker recipe

1/3 cup granulated sugar
1/4 cup unsweetened Dagoba cocoa powder
1/4 teaspoon salt
3 cups milk, divided
3/4 teaspoon vanilla extract
1 cup heavy cream
1 (1 ounce) square bittersweet Ghiradelli
1 (1 ounce) square Ghiradelli white chocolate
3/4 cup whipped cream
6 teaspoons mini chocolate chips or shaved bittersweet chocolate

Combine sugar, cocoa, salt and 1/2 cup milk in medium bowl. Beat until smooth. Pour into crock pot. Add remaining milk and vanilla extract. Cover and cook on LOW for 2 hours.

Add cream. Cover and cook on LOW for 10 minutes.

Stir in bittersweet and white chocolates. Pour hot chocolate into 6 coffee cups. Top each with 2 tablespoons whipped cream and 1 teaspoon chocolate chips.  (or like I said above, set out all kinds of toppings, and flavors of marshmallows, and you have a guaranteed party :)

Makes 6 servings.

Minted Potato and Chickpea Curry (Slow Cooker Recipe)

from "The Gourmet Vegetarian Slow Cooker" by Lynn Alley.  Serves 4. Easily doubled for leftovers or larger group.

I'm making this tonight, but not using the dried chickpeas, just canned, so it will be faster.  I'm also going to serve it with brown rice, and some steamed veggies. Vegan.

ingredients
2 cups dried chickpeas
6 cups water
2 teaspoons pure chili powder
1 teaspoon turmeric
1 russet potato, peeled and diced
2 tomatoes, coarsely chopped
1/2 cup unsweetened coconut milk or coconut cream
1 to 2 teaspoons palm sugar or brown sugar
Salt to taste
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh cilantro leaves
1 jalapeno chili, seeds and veins removed, finely chopped

directions
Thoroughly rinse the chickpeas and place them in the slow cooker insert along with the water.  Cover and cook on low for 6 to 8 hours, or until the chickpeas are just tender.  (You may skip this step and substitute canned chickpeas if desired).

Remove the cover and gently stir in the chili powder, turmeric, potato, tomatoes, coconut milk and sugar.  Add salt to taste, replace the cover, and continue cooking afor about 1 hour longer, or until the potatoes are tender. 

Spoon into bowls and top each serving with 1 tablesppon mont and cilantro, and a pinch of chopped jalapenos.