Epicurious' rabbit stew recipe and Food.com's rabbit hunter's style recipe are two good examples of rabbit recipes using a slow cooker. The Epicurious recipe takes about six hours, while Food.com's is ready in two.
To make slow cooker rabbit stew, cut one rabbit into serving pieces. Place it in a slow cooker with salt, pepper, 1 8-ounce can of tomato sauce, 1 15-ounce can diced tomatoes, 2 chopped garlic cloves and 1 pound sliced mushrooms. Season the stew with 1/2 teaspoon of rosemary, parsley, thyme, oregano, 2 bay leaves and 3 sliced leeks. Add 2 cups dry white wine and 8 to 10 very small potatoes. Cook on high for six hours.
To make rabbit hunter's style, cut 1 large rabbit into eight pieces, rinse the meat and pat it dry. Cook 4 slices of bacon until crisp, crumble it and set it aside. Brown the rabbit in bacon fat and place it in a slow cooker.
To make the sauce, cook 4 chopped shallots and 3 minced garlic cloves in the skillet for two minutes, and then add 2 tablespoons flour, 1/2 cup of dry white wine, 1 8-ounce can of tomato sauce, 1/2 cup of water, 1 teaspoon chopped fresh basil and 1 teaspoon minced fresh thyme. Bring to a boil. Add the sauce to the rabbit, and cook on high for two hours. Add 1 1/2 cups of sliced mushrooms and continue cooking on high until the rabbit is tender. Garnish with crumbled bacon and chopped parsley.