We use the crock pot a lot with the heat we have in the Los Angeles valley areas. One of our favorites is done with a deboned turkey:
1 boneless turkey (defrosted, skin and string removed, cut into four large pieces)
1 diced onion
1/2 C diced celery
1 can cream of mushroom soup (sometimes I use golden mushroom)
1-2 cloves garlic minced
1/2 tsp tabasco sauce
dried dill
smoked paprika
Put the four pieces of turkey in crock pot, pour can of soup over the turkey and spread to cover. Mix together the onion, celery, garlic, tabasco together and pour over the soup layer. Add a dash or two of dill and smoked paprika to top of all. Cover and cook on high for about 5 hours, or low about 8 hours. When done, shred the turkey in the crock pot with two forks. Serve on buns as hot sandwiches or over rice or egg noodles for a plate entre. Leftovers heat well.