I would imagine that a slow-cooker would be a good platform for one of
my favourite cooking-based amusements. How good a meal can you cook
from just fresh vegetables and water. The rules, as I play it, mean
that any fresh plant is fair game, including standard vegetables,
tomatoes, garlic, fresh ginger, fresh leafy herbs. But, no frozen
vegetables, dried herbs, dried spices, etc. Usually I find that a
slow-cooked stew works best as the flavours have time to develop. So, a
slow-cooker might be even better.

Cheers,

Ross-c