100+ Slow Cooker Favorites for Busy Weeknights

Traditional Mexican barbacoa involves wrapping meat in banana or avocado leaves and slowly cooking it over hot coals, partially steaming the meat to tender perfection. This slow cooker version replicates the flavors and a bit of that traditional method: Chipotle chiles, ground cumin, and oregano offer bold, smoky flavor, and the beef brisket steams to tenderness as it cooks gently in the slow cooker. For tacos, serve the saucy barbacoa in tortillas with green and red onion, cilantro leaves, jalapeño slices, and fresh lime wedges. Or build yourself one awesome burrito bowl with those same components by putting them over brown rice or quinoa instead of in tortillas.

There's no better way to celebrate St. Paddy than with a showstopping feast of beef, cabbage, carrots, and potatoes. To create the traditional flavor profile of corned beef and cabbage without the traditionally massive sodium spike, we simmer brisket in a strong aromatic spice blend at low and slow heat rather than starting with brined beef. Brisket, like other tough meat cuts, holds up wonderfully in a slow cooker. The meat relaxes and tenderizes in the low heat and long cook time, yielding amazingly tender beef. While flat-cut brisket is leaner than point-cut and so can often be dry and tough when cooked improperly, the slow stewing here keeps the meat juicy and moist.

Translated from Spanish as "old clothes," the name ropa vieja describes how beef (typically flank or skirt steak) cooks to tender, succulent shreds over a long, slow braising period. Here, it simmers with colorful bell peppers, smoky fire-roasted tomatoes, and plump golden raisins for a hit of welcome sweetness. We serve the meat over rice, but try blending culinary traditions by serving it over something creamy, like a bed of grits, polenta, or mashed potatoes. It would even be great in a pasta toss. Use up leftovers by tossing them into corn tortillas for ropa vieja tacos or into flour tortillas for quesadillas, or build a pizza using the flavor-packed beef as a topping.

Simple flavors and a rustic touch make this family-friendly dish supremely comforting. When ready to serve, just whip up a fresh batch of polenta. Pack any leftover pork in an airtight container and pop into the freezer for a quick and flavorful supper down the road. Pork shoulder is a perfect cut for a slow cooker. Tough cuts like this abound with connective tissues that don't break down when cooked quickly over high, dry heat. Low, moist heat in a slow cooker melts the tissues and makes the meat super tender and buttery. We add a touch of Parmesan cheese to the polenta to season it with salty umami flavor. Cooking uncovered for about half an hour helps tighten up the liquid.

A Chinese version of barbecue, this moist, tender pork roast pairs well with rice and stir-fried vegetables such as snow peas, baby corn, and water chestnuts. It's made with a Boston butt pork roast (sometimes labeled pork shoulder roast), an inexpensive, tough cut that cooks to tender perfection over the long, slow cook time. A sweet and salty marinade of soy sauce, hoisin sauce, honey, and Chinese five-spice powder reduces into a rich sauce that coats the fork-tender pork. For a fun departure from tradition, try making fusion tacos by stuffing the shredded pork in corn tortillas with crunchy cabbage.

It's a shame that turkey appears on our tables so infrequently—in some homes, only on Thanksgiving. It's a lean, inexpensive, and versatile meat that’s perfect for everyday cooking. And it turns out that a boneless breast (much larger than a boneless chicken breast, FYI) works great in a slow cooker. Here, the bird simmers with flavor-packed ingredients inspired by the Mediterranean: kalamata olives, oil-packed sun-dried tomatoes, fresh lemon juice, and Greek seasoning. If you can't find a large boneless turkey breast, you can swap in bone-in chicken breasts; just check for doneness starting at 5 hours so the chicken doesn't overcook and dry out. Serve with mashed potatoes or polenta to catch all the yummy sauce.

Think the slow cooker is only good for big hunks of meat? Think again. It works wonders with vegetables, too, here imbuing carrots, potatoes, chickpeas, bell pepper, and green beans with the aromatic essence of curry powder. If you like things on the spicy side, replace the bell pepper with a poblano pepper or a couple of jalapeños. For a little sweetness, use butternut squash or sweet potatoes in place of the baking potato. Be sure that the coconut milk you add at the end is the kind that comes in a can (which you'll find in the Asian foods section of the supermarket) and not the refrigerated coconut milk that you'll find near the almond milk and dairy milk—its flavor won't be nearly as rich as the canned kind.

Here's a way to get all-day-simmered flavor in a meat sauce that cooks hands-free (and therefore stress-free). We like the combination of hot Italian sausage and ground sirloin: The sausage lends richness to the sauce, while the sirloin keeps it lean overall. If you'd rather, you can use all ground sirloin—just bump up the herbs and red pepper as needed to replace the flavor the sausage would add. The mafaldine pasta called for is a flat noodle with ruffled edges, like little lasagna noodles; the shape is perfect for catching all the luscious sauce in its nooks and crannies. You can substitute whatever pasta you like for the mafaldine—anything from spaghetti to rotini.

There's something deeply satisfying about a dish that effortlessly cooks itself while you sleep. With Overnight Apple Butter, large chunks of apple cook with brown sugar, honey, a hint of apple cider, and sweet spices until they're buttery soft and all-around wonderful. You may not have mace in your spice rack—if that's the case, no worries. You can use ground nutmeg in its place. Slather this apple butter on toasted English muffins, swirl it into oatmeal or yogurt, or use it as a sauce on pan-grilled pork chops. It also makes a lovely gift; just spoon into a cute Mason jar and tie on a pretty ribbon.

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This gorgeous take on beef stew delivers such rich, complex flavors it may change your mind about your slow cooker. No need to relegate the convenience appliance to just your standard comfort food; it can deliver elegant, entertaining-worthy dishes like this one. Though we like to offer substitution suggestions wherever possible, we strongly suggest that you don't skip the dried porcini mushrooms here. They create an umami-rich background that makes the whole stew taste deliciously complex and meaty. If you can't find Niçoise olives, you can use kalamata or Castelvetrano olives instead. Serve over egg noodles or polenta, or with a crusty whole-grain baguette.

This is one of our all-time favorite chili recipes, and for good reason. It’s made with ground pork, cubed pork shoulder, and a smoked ham hock, giving it incredible richness. And the Mexican hot-style tomato sauce infuses the whole crock with an irresistible smoky-spicy flavor. Look for El Pato brand, in a yellow can with a painting of a duck on it, in the Latin foods area in your supermarket. If you can't find it, substitute an 8-ounce can of regular tomato sauce, plus 1 to 2 teaspoons Mexican hot sauce (such as Cholula. Don’t have any beer to pour into the chili? That’s OK—just use water, chicken stock, or beef stock.

We love it when classic dishes like osso buco become easier with the help of the slow cooker. With a low, slow, all-day simmer, veal shanks become amazingly fork-tender and perfect for serving over silky pappardelle noodles. If veal shanks are too pricey at your market, you can use lamb, beef, or pork shanks instead. Don't be tempted to leave out the anchovy paste; it adds richness and deeply savory notes to the sauce. And osso buco just wouldn't be osso buco without its signature gremolata topping—a simple combination of parsley, lemon rind, and garlic that adds fresh pop to the whole dish.

Nearly a full dinner, with only five ingredients? Yes, please! This rustic dish takes its cue from the typical fare served in Provence, a region in the southeastern part of France that is known for dishes highlighting fresh local ingredients such as garlic, tomatoes, olive oil, olives, and sweet bell peppers. Be sure to use bone-in chicken breasts for this recipe or substitute bone-in chicken thighs. Skinless, boneless breasts can dry out over the extended cook time in the slow cooker. Serve with a bright salad of mixed baby greens tossed with lemon juice, lemon rind, Dijon mustard, and olive oil.

What's not to love about a set-it-and-forget-it lasagna "bake"? Once you layer all the ingredients in your slow cooker, you can walk away and tend to other things as the cooker work its magic. No-boil lasagna noodles are essential here, as they absorb all the juices that accumulate in the cooker. For the freshest flavor, we find that the tubs of refrigerated pesto really deliver, tasting much more vibrant than the shelf-stable jarred varieties. Though we call for cremini mushrooms (also known as baby bella mushrooms) in this recipe, you can use white mushrooms or a mushroom blend in their place.

Feijoada (pronounced fay-ZWAH-da) is a delicious stew of pork and black beans that's traditionally served over rice with fresh orange slices. In Brazil, this dish is often served on special occasions, but preparing it in a slow cooker makes it possible to serve this rich dish on the busiest weeknights. We call for a small, one-pound chunk of pork shoulder; you'll likely need to ask your butcher to cut it for you, as this cut is typically sold in larger pieces. (This is not uncommon, so don't be afraid to ask!) The spritz of orange juice at the end is essential to the feijoada experience—such a bright, sunny flavor cuts through the richness of the meat and beans.

Beef short ribs take well to the Southeast Asian flavors here—notably pungent red curry paste, silky coconut milk, and savory fish sauce. Look for small jars of curry paste and bottles of fish sauce in the Asian foods aisle; they're available now at almost every grocery store. That's also where you'll find canned light coconut milk, which is much richer than the refrigerated coconut milk you'll find in the dairy milk case. Be sure to add the sugar to the cooking liquid; it's a crucial ingredient that rounds out and balances all the flavors. In place of granulated sugar, you can also use brown sugar, coconut sugar, or palm sugar.

We love this easy spin on an old-school classic. Steamed cabbage leaves get stuffed with barley, feta cheese, currants, and pine nuts, then stew in a sweet-sour tomato sauce. The instructions direct you to cut off the raised portion of the center vein of each leaf; this step makes the leaves easy to roll up without splitting. Use a paring knife, and shave off the raised vein; don't cut it completely out. The recipe calls for cooked pearl barley, but if you'd like a whole-grain version, opt for cooked hulled barley. (The pearling process removes the inedible hull as well as the nutritious bran.)

Guests will be delighted to find this restaurant favorite on your buffet table. Get this appetizer started in the slow cooker a couple of hours ahead, and then make your final party preparations. The dip will be ready just as partygoers begin to arrive. To help you get as much moisture out of the spinach as possible, place it on a double layer of cheesecloth, gather up the edges, and squeeze the "bag" as tightly as you can. No cheesecloth? Spread the spinach on a few layers of paper towels, and top with more paper towels. Set a baking sheet on top, weight it down with a cast-iron skillet, and let it stand for a few minutes to draw out the moisture.

Though this delicious meal takes some planning ahead (it requires an overnight marinade), you'll be glad when you can spend the time before dinner chatting with family and friends instead of busily running around the kitchen. The recipe calls for dried morels, but you can substitute dried shiitakes (with an almost smoky taste) or dried porcini mushrooms (with a truffle-like intensity). Just opt for a dried and not fresh mushroom here, as it will have a more concentrated flavor. Use leftover meat and gravy to make roast beef sandwiches the next day, or spoon onto baked potatoes with a sprinkling of provolone cheese.

Nutty chickpeas give an unexpected twist to classic chili. In fact, nearly all of the flavors in this veggie-packed recipe are a different spin on the Tex-Mex staple, but—we have to say—it will soon become a classic. Though the chili contains no meat, it takes inspiration from Latin picadillo (seasoned ground meat often cooked with olives and raisins) and Moroccan tagine (stewed meat often paired with dried fruit and sweet spices). For a completely vegetarian version, use vegetable stock in place of chicken broth. We call to serve the chili over couscous, but it would also be great over quinoa, brown rice, or farro.

The slow cooker helps make this classic dish a weeknight supper your family will love. You may have most of the ingredients on hand in your pantry, and with minimal prep time, you can have this cooking before you leave for work in the morning. If top round steak isn't your cut of choice, you can use a chuck roast (cut it into cubes) or purchase beef stew meat instead. If you don't have dried dill, go for fresh dill, and use 1 tablespoon (be sure to save some extra to sprinkle over the dish just before serving).

This traditional Louisiana Creole fare is the ultimate in thriftiness and convenience, with two main ingredients: dried beans and rice. The long cooking time coaxes all the savory, spicy flavors from the sausage into the beans. Be sure to add the salt to the dish after it has cooked and just before serving. Adding salt to dried beans too early will slow the cooking process and make the beans less tender. Add a perky side salad to balance the meal; try crunchy romaine lettuce with a dressing of red wine vinegar, whole-grain Dijon mustard, olive oil, salt, and cracked black pepper.

Our meatless version of the classic French casserole is just as hearty and satisfying. Plus, you don't need to fuss with duck confit and the like, so prep is much more streamlined. We do call for meatless Italian sausage, which adds a, well, meaty taste and texture that is most welcome. Sliced parsnips bring an earthy sweetness to the dish, but if you'd rather forego them, the dish will be fine without them—or swap in cubed turnips for a more peppery flavor. Since the dish simmers slowly for 8 hours, dried herbs work great; over the long cook time, they soften and release all their flavor.

This is a flavor-packed twist on classic pot roast, with sweet parsnips standing in for the usual carrots while turnip greens lend a pleasantly bitter edge. We love the flavor and look of flat, squat cipollini onions, but you can substitute easier-to-find pearl onions. Though some slow cooker recipes might skip the step of browning the meat, we find that this adds incomparable flavor to the finished dish. The browned bits contribute a beefy, savory flavor; without them, the dish would taste a little ho-hum. If you don't have red wine on hand, you can add an additional cup of broth—but stir in a teaspoon or two of red or white wine vinegar to replicate the acidity of the wine.

Baked potatoes without ever turning on your oven—nice! The slow cooker lets you set up these potatoes in the morning so they're ready to finish when you get home. Russet potatoes are best for baking; they have a mild flavor that's compatible with a wide variety of ingredients. The skin is edible and the interior is light and fluffy. Fat-free yogurt brings tangy notes to the mash in place of traditional sour cream. If you'd like, customize the flavor with a touch of added spice: Try a chopped canned chipotle pepper and a little of the adobo sauce it's packed in for spicy, smoked flavor; try cumin and a little curry powder for a deep earthy flavor. For a veggie-forward spud, layer on 1/2 to 3/4 cup of steamed chopped broccoli, sauteed spinach, or cooked cauliflower first before adding the remaining toppings.

Usually a braised chicken dinner is reserved for the weekend, when there's plenty of time to tend to the slow-cooking meal. With this dish, all you need is 20 minutes prep in the morning. While you go about your day, the vegetables and chicken infuse with the flavor of the bright, acidic white wine, herbs, and garlic. Skin-on, bone-in chicken thighs are a good cut for this dish; the dark meat packs deeper flavor and is perfect for long, slow cooking methods. Browning the skin first adds caramelized flavor that will also transfer to the liquids, potatoes, and carrots for well-rounded, balanced flavor.

Gruyère cheese—a firm cheese with hints of caramel, hazelnut, and brown butter—is produced in Switzerland and is well-known for its role in fondue. In this dip, its rich flavor pairs with the umami of Worcestershire and a spicy bite from dry mustard to make a complexly flavored dip that can handle robust chips, roasted or blanched vegetables, or sliced and toasted baguette. Cream cheese gives the dip a smooth texture while the bacon adds saltiness and a touch of smoky flavor. This dip is pretty versatile, too: spread it on the bun with turkey or veggie burgers; hollow out cherry tomatoes and stuff them with the dip for a quick and impressive appetizer; or spread it on two hearty pieces of bread, layer on some slices of smoked ham, and cook on both sides until the bread is toasted for a next-level grilled cheese sandwich.

Ginger infuses this lemony hot toddy with a spicy kick—the perfect antidote to chilly winter weather. After you add the alcohol, turn the slow cooker to low to prevent the spirits from burning off and allow guests to help themselves. Use the edge of a small teaspoon to scrape off and discard the ginger skin; it's much easier than trying to do so with a knife or vegetable peeler, both of which will cut away too much of the ginger flesh. Golden rum keeps this cocktail a lemony color, but if you prefer the burnt-sugar notes of dark rum, use that. This drink will also taste delicious cold: After cooking and infusing the ingredients in step 1, stir in the rum and brandy and cool the mixture to room temperature. Pour into a pitcher and chill. When you are ready to serve, pour the lemon-brandy mixture into glasses filled with ice and top off with club soda.

Prep couldn't be simpler with this convenient dinner: Just load most of the ingredients in the cooker, and turn the dial to low. Stir in shrimp during the last few minutes so it cooks perfectly without getting overdone. Unlike classic jambalaya, this version keeps the rice separate, and you serve the highly seasoned sausage-shrimp mixture on top. (If you were to cook the rice the entire six hours in the slow cooker, you'd unfortunately end up with mush.) Round out this meal with a small green salad, a slice of toasted French baguette, and a crisp white wine or fizzy lager.

You'll love having a pot of these slow-cooked greens on hand. Serve them with roasted chicken, pork tenderloin, or pan-grilled pork chops—or pile them onto a bed of quinoa for a delicious whole-grain bowl. The slow cooker works some real magic here, turning collard greens soft and tender while still retaining some texture. The sweet and tangy vinegar-honey finish brings together the flavors of smoky bacon and earthy, mildly bitter greens in perfect harmony. For a vegetarian version, omit the bacon and stir in 1/2 teaspoon smoked paprika to replicate the flavor, and swap in vegetable stock for chicken broth.

Here’s a satisfying stew that’s perfect for meat lovers. A trifecta of pork—bacon, pork loin, and smoked sausage—loads in tons of hearty flavor, while mild Great Northern beans lend a creamy consistency to the pot. You can use any white bean in place of Great Northern beans, such as navy or cannellini beans. While we like lean pork loin here, you can also swap in fattier pork shoulder (Boston butt roast) for a richer stew. All you need to complete the meal is a hunk of crusty whole-grain bread, a crisp green salad, and an even crisper wine.

Wonderfully fragrant and highly seasoned, this is beef stew like you've never had it before. Inexpensive beef stew meat cooks to perfection in a slightly spicy, coconut milk–enriched “gravy.” Jalapeños vary wildly, from quite mild to incendiary. If you're sensitive to spice, remove the seeds and the inner membranes from the pepper. If you like your food fiery, switch to a couple of serrano or Thai bird chiles. Look for canned coconut milk on the Asian foods aisle, and skip the less-rich refrigerated coconut milk you'll find in the dairy case. If you have access to peppery Thai basil, use it here in place of “everyday” basil.

This highly spiced, sweet-and-tangy condiment is great to keep on hand, or to package in cute jars to give as gifts. Serve the chutney warm or chilled with grilled or roasted pork, chicken, or lamb. Or make the ham biscuit of your dreams by slathering the chutney between layers. For a near-instant appetizer, smear cream cheese, softened Brie, or labneh on whole-grain crackers, and top with the chutney. If you use frozen peaches, there's no need to thaw them first; just toss them in the slow cooker straight from the freezer. This chutney thickens as it stands, as well as when it chills.

Making pulled pork in the slow cooker is simply genius, saving you all the prep and fuss of classic barbecue methods. This version is leaner than traditional pulled pork because it’s made with pork loin (not to be confused with tenderloin). The meat simmers to perfection and shreds beautifully after a seven-hour stint in the slow cooker. This recipe gives you slaw-topped sandwiches to feed a crowd, but you can also use the pork mixture and slaw as a topper for baked russet or sweet potatoes. Or get creative and use the pork mixture to make barbecue nachos, barbecue pizza, or barbecue-topped oven fries.

That’s right—savory cheesecake. This retro appetizer is exactly what you need to turn up the volume at your next get-together. Folks will love hovering over and digging into a big “cake” of cheese made delicious with Tex-Mex flavorings such as salsa, cumin, and green chiles. Your slow cooker will cook it perfectly; the low heat gently melts the cheese without danger of it breaking or separating. Skip past the delicate, thin tortilla chips and make sure to purchase sturdy ones so they won't break as guests scoop into the impressive dip. Embellish the platter with celery, baby carrots, and sweet mini peppers for dipping, too—just as crunchy and delicious with the rich cheese and healthier to boot.

This recipe proves that you can indeed have it all—the bold flavors you love in your favorite Indian takeout, plus built-in slow-cooker convenience. That’s not to mention the intoxicating aroma that will perfume your whole house. A fragrant flavor base of ginger, curry powder, coriander, cumin, and garlic infuses rich chicken thighs, which hold up beautifully in the slow cooker. We wouldn’t recommend subbing in chicken breasts, which—especially if cut into bite-size pieces—tend to dry out over longer cooking times. We stir in a little plain yogurt at the end to add creaminess and tang; regular yogurt (not Greek-style) works best.

Want an easy dish that'll impress guests? This intriguing combination of lamb, saffron, sweet spices, and dried plums is your ticket to success. If lamb isn't your favorite meat, try the recipe with cubed beef chuck roast or large chunks of chicken thighs. While pumpkin pie spice might seem a little out of place, it makes perfect sense for a rich tagine like this; it’s simply a combination of cinnamon, cloves, allspice, ginger, and nutmeg (in one handy bottle). If you don’t have dried plums—aka prunes—on hand, try swapping in dried apricots or raisins. You'll welcome the sweet, concentrated fruit flavor with the richness of the meat.

Capturing the simplicity found in sun-drenched Mediterranean cuisine, these braised chicken thighs melt under the influence of bright, vibrant lemon, briny olives and capers, and juicy plum tomatoes. You won't believe how much flavor comes out of so few ingredients (only six, not counting pepper, oil, and optional herbs). If you don't have capers on hand, toss in an extra few tablespoons of olives. We call for kalamata olives because of their intense flavor; you can use bright green Castelvetrano or petite, meaty Niçoise olives instead. Serve with rosemary mashed potatoes, hot basmati or brown rice, or a bed of creamy polenta.

If you want a break from the typical sugar-packed sweet potato treatment, try this decidedly savory side. Instead of piling sugar or marshmallows onto sweet potatoes (which are already naturally sweet), enhance their taste with lightly browned onions, woodsy thyme, and salty Parmesan cheese. The flavor combination is irresistible. The gratin serves a crowd, so it’s perfect for a dinner party, open house, or holiday table. Make the job of slicing the potatoes much quicker and easier by using a mandoline or food processor fitted with the slicing blade. If you're not sticking to a vegetarian diet, you can swap in chicken stock for the vegetable broth.

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Tender, juicy meatballs simmer in a lusciously sweet and mildly spicy sauce made from mango chutney and pickled jalapeño juice. Though we call to serve over fluffy couscous, the meatballs have more versatility than that. You can pour the meatballs and sauce into a crock, set out toothpicks for guests to spear them with, and serve as an appetizer. Or tuck the meatballs into hoagie rolls with sliced bell peppers, or into warmed whole-wheat pita with a smear of tahini. Either way, you'll have an awesome take on sandwich night. The recipe calls for ground lamb, but you can substitute ground beef instead; grass-fed ground beef would taste particularly rich and come closer to the original intent of the recipe.

This version of chicken tortilla soup is packed with veggies. Fresh corn tortilla strips get stirred in before serving; they break down and fall apart to imbue the broth with rich corn flavor. You could also crisp the tortillas under the broiler and sprinkle them on top if you'd rather go for crunch. Salsa and chili powder add spice to this chicken stew, but it shouldn't be too much for timid tasters or kids. Be sure to choose a mild salsa when feeding folks with sensitive palates; you can always spice up your own bowl with hot sauce or a sprinkling of fresh jalapeño slices. If you know your whole crew likes things hot, opt for a hot salsa and a dash of hot sauce or ground red pepper.

Hoppin’ John is traditionally served on New Year’s Day (it’s said to bring good luck all year)—but we think it’s too good to have only once each year. It’s a comforting delight, combining earthy black-eyed peas with aromatic vegetables and rice. Converted rice works best here; it’s par-cooked and re-dried rice that stays firmer after being cooked than traditional long-grain rice. Not a fan of bouillon cubes? Omit it, and use 2 cups chicken stock in place of water. Serve with a side of braised kale, Swiss chard, or collard greens.

Think outside the dish. You can enjoy the flavor and texture of enchiladas in a slow cooker; just stack the tortillas instead of rolling them. You still get the toasty corn goodness of the tortillas, the robust flavor of the sauce, and the gooey hit of cheese. Rotisserie chicken breast makes for an easy filling, but you can also use browned ground beef instead. We suggest lining your slow cooker with a slow-cooker bag so you can easily remove the stack from the cooker. For a fun twist with leftovers, top with a sunny-side-up egg, and you have an easy take on chilaquiles.

Give yourself a healthy break from salt- and fat-laden takeout and make this easy noodle dinner instead. Pork tenderloin slowly braises in a flavorful combination of soy sauce, hoisin sauce, and ginger; then, once fork-tender, the meat gets shredded and tossed back into the sauce, along with nutty sesame oil, more soy sauce, and rice vinegar. The result is a tasty combination that coats and flavors chewy-slurpy Chinese wheat noodles that are then topped with crunchy peanuts. (Look for these noodles in the produce section, near the tofu, or at Asian markets.) The end result: a delicious dish that’s reminiscent of your favorite restaurant lo mein.

When you combine earthy parsnips, tart Granny Smith apples, and nutty-sweet butternut squash in the slow cooker, greatness awaits you. This combination cooks until buttery soft, then gets pureed in a blender for a creamy, smooth, comforting pot of gorgeous golden-hued soup. You'll end up with a lot of soup; it will keep for up to four days in the refrigerator. Reheat gently over medium-low heat, and whisk to bring the texture back to creamy perfection. Serve with an elevated grilled cheese sandwich (think multigrain bread with Gruyère or Comté cheese) for a fantastic soup-and-sandwich night.

The combination of pineapple juice, brown sugar, and soy sauce creates a flavorful, teriyaki-style glaze that infuses tons of flavor into meaty chicken thighs as they simmer in the slow cooker. This mixture then gets thickened at the end so that it turns into a sticky, sweet glaze that coats the chicken perfectly. Though the recipe calls to serve the chicken over rice, try shaking things up by pairing with a nutty, bold-flavored grain—think barley, farro, quinoa, or buckwheat. Don't forget the sprinkling of green onions at the end; that little bit of crunch and the bold allium notes bring all the flavors into balance.

Yes, beef brisket is one of the toughest cuts out there, but it’s also the most delicious. As it turns out, the easiest cooking method for this cut is also the best: add it to your slow cooker with some sautéed onions and a bottle of beer, then return eight hours later to meltingly tender meat and a sauce you'll want to dunk everything in. Another brilliant addition? A shot of balsamic vinegar. It perks up the flavor and adds a little bit of sweet and tang to the sauce. Serve with any simply cooked vegetable or sliced and piled on a sandwich.

We love crab dip and we love creamy spinach dip, so naturally we had to combine the two. This is a mash-up that actually works: plump, sweet crabmeat counters the jalapeño heat and won't fall apart in the slow cooker. By the time the two hours are up, the cheeses have softened beautifully, the garlic has mellowed, and the shredded jalapeño cheese has melted into gloriously stretchy strands. Spoon into a bowl or keep warm in the slow cooker. Serve with whole-grain crackers or colorful vegetable dippers like red and yellow bell pepper strips, diagonally sliced cucumber, or halved radishes.

This classic Hungarian stew gets its name from paprika and other warm spices stirred into the rich, often tomato-based broth. Rather than simmer on the stove for hours, the slow cooker does all the work, making this a hands-free, fuss-free, one-dish meal. While veal is traditional, you could also substitute beef chuck roast or pork shoulder, adding an hour or two to the cook time if needed. A bed of cooked egg noodles sops up the sauce. For a different starch, add quartered red potatoes to the slow cooker, or simply serve with a piece of whole-grain bread for a truly rustic meal.

Pork, sauerkraut, cabbage, and caraway seeds are authentic to German comfort food, and also just plain delicious. Ground pork sausage and rice gently cook in the cabbage leaves, a steamed effect produced by the slow cooker’s low temperature. Sweet and sour is a popular flavor combo in Eastern European cuisine; here, brown sugar balances the kraut and the slightly acidic tomato sauce. Serve with spaetzle, a doughy German egg noodle, or with simply cooked egg noodles and a side of steamed or roasted carrots. To drink, what could be more fitting than a lager-style beer?

This fragrant, slightly sweet and just a little bit spicy dish combines ingredients that don't seem to blend on their own, but transform and unite magically in the slow cooker. Tamarind counters the sweet orange marmalade with a touch of tartness; dry Riesling loses its effervesce and helps keep the lean turkey tender. Five-spice powder adds exotic, warm flavors while crushed red pepper adds just the right amount of kick. Serve with hot steamed rice as an accompaniment to soak up the delicious sauce. If you don't care to use the wine, substitute with 1/2 cup chicken broth and 1/4 cup additional orange juice.

Reminiscent of many Indian dishes, this recipe relies on slow cooking to develop its richness. The key to a saucy curry dish in the slow cooker is to actually start with very little liquid (just 1/4 cup chicken broth goes in at the beginning). The pork will produce more liquid as it cooks. Madras curry powder is mild, earthy, and fragrant, not to be confused Thai curry pastes, which have several components and are generally more bright and hot. The coconut milk would disappear if added to the slow cooker in the beginning; stirring in at the end rounds out and loosens the sauce.

Lentils are a vastly underrated pantry staple: inexpensive, packed with protein and fiber, and so versatile. Their earthiness matches perfectly with the warm curry spices and tomato in this comforting soup. Miraculously, the lentils retain their shape and texture after a low, slow simmer in the slow cooker, making this the ideal make-ahead, freeze-ahead soup. A few ingredients take this soup over the top: a bit of half-and-half adds body and a luxurious creaminess, sherry rounds out the earthiness of the lentils, and crispy, crumbled bacon is just plain delicious. For a vegetarian main, swap chicken broth for vegetable broth, and top each serving with a dollop of yogurt or sour cream.

You're probably most familiar with this dish from Chinese takeout: greasy, overcooked, and sticky sweet. We've updated this classic for the slow cooker with a glaze that’s a perfect balance of savory, sweet, and fragrant (from a combination of soy sauce, hoisin sauce, fresh ginger, garlic, brown sugar, and orange juice) and chicken that’s tender and succulent. The key is to infuse the chicken with those flavors while it cooks slowly, then strain and boil the liquid into a syrupy glaze. Serve over steamed brown or white rice with a simple side of steamed or sautéed snow peas.

Gingersnaps aren't just a holiday snack. In the slow cooker, they melt into a warm, spicy-sweet base for rump roast and soften the tang of white vinegar. This hands-off main requires a little planning for maximum flavor: The roast marinates in the refrigerator overnight with whole spices, sugar, and vinegar, then simmers in the slow cooker for five hours until fork-tender. Serve the tender marinated beef and sauce over spaetzle (tiny noodles or dumplings) for an authentic German feast. For a side, try braised shredded red cabbage tossed with a little apple cider vinegar.

This comforting vegetarian main couldn't be easier to throw together. Warm, fragrant Madras curry powder and fresh ginger infuse hearty sweet potato and cauliflower while they cook together in the slow cooker. Tofu would lose its texture if added too early. Instead, we press the cubes until very dry, sear separately until crisp and browned, then stir into the curry half an hour before serving so the ingredients can meld. You can also stir in spinach or Swiss chard during the last 30 minutes of cooking, if you like. Serve over white or brown basmati rice and garnish with fresh cilantro leaves.

We gave this game-day favorite a slow cooker spin for saucy, tender drummettes without the mess. A quick turn in a hot oven or on the stovetop gets the chicken browned, followed by a three-hour simmer in the slow cooker with all the makings of a finger-licking sauce: hot sauce, apple cider vinegar, garlic, brown sugar, and Worcestershire sauce. Get the blue cheese dip and other vegetables ready while the drummettes cook, then serve straight from the slow cooker or piled on a platter, with lots of extra napkins, of course.

Cuddle up in front of the fireplace with a mug of warm spiced cider. The slow cooker is the perfect vessel for this winter drink: Whole spices like cinnamon sticks, cloves, and allspice steep in the liquid at a low, even heat so they don't overpower the finished drink. We take the beverage one step further by adding a simple homemade caramel (made with a touch of butter and heavy cream) for a little sweetness that’s not at all cloying, as ciders often are. Fresh orange and lemon juice cuts through the sweetness and brightens the brew.

Ladle this Mexican-style soup directly over crunchy tortilla chips for a main everyone will love. This slow cooker version is filled with smoky chipotle and spicy chopped green chiles. The heat will mellow considerably after cooking for several hours, so don't be too concerned about the amount of heat going in at the beginning. Top the soup with your favorite taco or tortilla soup toppers: diced avocado, crumbled queso fresco cheese, chopped white or green onion, and cilantro. If you have any leftover breast meat, shred and use as a taco or enchilada filling.

Seasoned meatballs simmer in an aromatic tomato sauce for a Mediterranean-style dinner. Moroccan flavors are warm, floral, and fragrant, not very spicy or pungent. Orange zest, cumin, fennel, and cinnamon round out the tomato sauce and give the meatballs extra flavor. The slow cooker mimics a traditional Moroccan cooking vessel, the tagine, in which meats and sauce stew together at a low temperature for several hours until incredibly tender. You can shape meatballs in advance and store them in the freezer to save time. The rest of the recipe is best prepared and cooked in the same day.

Enjoy a taste of the islands with this slow cooker pork dish. A few unexpected ingredients become a deeply flavorful, saucy glaze after melding for several hours in the slow cooker. This includes hoisin sauce for savory depth, creamy peanut butter for body, and a touch of lime juice for a bright citrus punch. We also love the addition of crisp, sweet, colorful red bell peppers. Serve over basmati rice and garnish with sliced green onions. For dessert, keep the island theme going with coconut ice cream garnished with fresh diced pineapple.

Dried beans and your slow cooker are a match made in heaven: the beans become tender and creamy with a low, slow simmer, absorbing whatever flavors join them in the pot. Besides being a delicious, hands-off main, beans and rice is also economical: Both are inexpensive and keep almost indefinitely in your pantry. Traditional beans and rice often includes pork. Instead, we kept this dish meatless, flavoring the beans with warm spices, tomatoes with green chiles, and a splash of sherry vinegar for tang and depth. The result is a vegetarian main even the meat eaters in your family will enjoy. Leftovers are an excellent, satisfying lunch.

Carnitas are a labor of love, which is why you usually only see them at your favorite taqueria and not on weeknight dinner menus. Well, that’s about to change. We've taken everything you love about this Mexican dish—succulent pork with crispy bits here and there, a garlic citrus marinade—and transferred it to the slow cooker for ultimate ease and maximum flavor. We also added chipotle chiles for a smoky edge. Any fat will insulate the meat as it cooks; simply skim off and discard when it comes time to shred the meat. Fill charred corn tortillas and top with your favorite toppings.

With spiced apples and caramelized onions, these tender pork chops create a beautiful and flavorful dish for your holiday table. Browning the pork chops in a skillet first, then sautéing the onions in the drippings to pick up the browned bits in the pan, creates a rich, flavorful base for the sauce in the slow cooker. Essential to the recipe, the thickness of the pork chops ensures that the chops stay tender and juicy throughout the long cook time. Serve with simply mashed sweet potatoes and sautéed Brussels sprouts to complete this comforting meal.

Who needs the meat? These veggie-loaded burritos get heft and texture from cooked barley for a satisfying vegetarian main. Instead of cooking the grains in water, they go into the slow cooker with bold spices, tomatoes, chiles, and beans so they absorb those flavors as they cook. Beyond burritos, the filling is worth keeping on hand for last minute dinners: reheat with a splash of vegetable stock, spread in an 8-inch square baking dish, cover with shredded cheese, and broil for a cheesy Mexican-style casserole. You can also use it to top salads, add to scrambles, or reheat with extra liquid for a quick soup.

This classic French stew just got so, so easy. Traditionally, the dish requires browning meat in batches, deglazing, sautéing vegetables, then uniting the ingredients in the pot for a stovetop simmer. Our version cuts out nearly every one of those steps and lets the slow cooker do the work. The result? Meltingly tender beef and an incredibly rich base. A note on herbs here: dried are better in the slow cooker because they release their flavor slowly during cooking. Use fresh herbs at the end. The stew would be delicious on its own, but a bed of hot cooked egg noodles allows you to sop up the sauce.

We gave this Cajun dish a turn in the slow cooker and got truly fantastic results. All the elements are there: chicken breast and thighs (for richness); a trinity of celery, onion, and bell pepper; Cajun seasoning; smoky turkey kielbasa; and fresh shrimp. This jambalaya comes together in stages for the best texture and flavor. Cooking the rice separately ensures the grains won't blow out or absorb too much liquid in the slow cooker. Stirring the shrimp in last guarantees they're perfectly cooked, not rubbery. This is a one-dish meal that's company ready—just ladle, garnish, and serve.

Need a big batch of chili for a crowd? This simple slow cooker version will be your go-to for game days, casual get-togethers, and fuss-free weeknight dinners. We give this vegetarian version rich, savory notes with Worcestershire sauce, chili powder, and cumin. A mix of beans makes up the body of the chili, but you could also add rinsed and drained canned hominy, butternut squash, or peeled, diced sweet potato. As with any chili, the topping possibilities are endless: Go for shredded cheese and sour cream one night, then try crunchy tortilla strips, diced avocado, sliced radishes, and green onions on another night.

A surprisingly simple list of ingredients yields incredible depth and one heck of an elegant dinner. Meaty lamb shanks are perfect for the slow cooker; over the long, low cooking period, all of the connective tissues melt so that the meat is tender and incredibly moist. White beans come along for the ride, soaking up all the meaty goodness from the lamb and the aromatics that flavor the pot. Tarragon—an anise-flavored herb popular in French cooking—lends the dish its distinctive taste. The recipe calls for dried tarragon, but if you prefer to use fresh, just toss in two sprigs (and sprinkle some chopped leaves on the finished dish).

It takes only five ingredients to net you this comfort-food classic. We've updated traditional stuffed peppers by turning to tiny couscous pasta (use whole-wheat for more nutrition) instead of rice, and flavoring the filling with garlicky, herby goat cheese for extra richness. Turkey Italian sausage is a smart choice, bringing with it all the seasonings that make it “Italian” and adding far more flavor than, say, ground beef or turkey. That’s how we like to do five-ingredient cooking—by turning to foods that bring more to the table than just one flavor note.

Classic succotash is a Southern summer dish that combines lima beans, corn, and tomatoes. We've taken that idea and given it a fun Mediterranean spin. In place of lima beans, we use firm white cannellini beans; zucchini takes the place of corn. The tomatoes remain, providing bright and tangy notes that are amplified by briny kalamata olives. If you prefer a milder olive flavor, opt for Castelvetrano olives instead. Be sure to serve over the couscous (or substitute brown rice or quinoa) so that all the tasty juices get soaked up.

This slow cooker hack is one that will streamline your entertaining life while delighting your guests. Chocolate ice cream (that’s right!) is the flavor base of this rich and luscious hot chocolate. It gets combined with 2% milk and instant espresso granules, then melts gently and slowly to become what is sure to become your new favorite hot chocolate. That’s it—only three ingredients to create creamy, chocolaty satisfaction. Serve at your next brunch or open house; it'll stay nice and warm in the slow cooker!

Posole, a classic Mexican soup featuring hominy, is the perfect antidote to a chilly night, with its brothy goodness and mild chile warmth. This version uses pork tenderloin, but you can also use boneless, skinless chicken thighs. If you prefer chicken breasts, we suggest going for bone-in breasts, which fare better in the slow cooker than boneless; simply remove them from the cooker when done, and shred the meat off the bone. Look for cans of hominy with the Mexican and Latin American foods in your supermarket. If you can’t find it, you can use corn instead.

We love it when the slow cooker goes global. Here it offers up a take on an Indian classic, with tender bites of pork bathed in a fragrant sauce that’s highly spiced with garam masala (a spice blend available in most supermarkets), mustard seeds, cumin, and red pepper. Do make sure you've bought your dried spices recently; past a year, their flavor becomes too muted to deliver the punch you want. To stick with the Indian vibe, we serve over basmati rice. A side of toasted whole-wheat naan flatbread wouldn’t hurt, either.

A long, slow simmer yields delicious results in this savory Italian meat sauce. It’s delicious spooned over pasta, but it’s also great on a bed of polenta or mashed potatoes, as a baked potato topping, or as the beginnings of a shepherd’s pie. You may discover so many uses for this all-purpose sauce that you want to cook up a double batch and freeze some for later. (It does freeze and reheat beautifully.) The recipe calls for a combination of beef, pork, and veal for best flavor—but you can certainly stick with just one type of meat.

You may not think of using your slow cooker for breakfast, but it’s a great helper when it comes to the morning meal. Think of serving your family a warm bowl of fruity, cinnamon-spiced steel-cut oats—on your busiest weekday morning. That’s right: Just load your ingredients in, and start the cooker right before you go to bed. When you wake up, breakfast is ready and waiting. You can double the recipe for times when you have weekend guests. Be sure to use traditional steel-cut oats; quick-cooking steel-cut oats and rolled old-fashioned oats won’t hold up after the long cook time.

Don’t just think of the slow cooker for all-day stews and braises. Here it offers you hands-off convenience by gently warming and melding the flavors of a white bean dip for a couple of hours—a great help for your next dinner party. While you’re tending to the rest of the meal, the appetizer can cook itself without needing your attention. Cannellini beans are the bulk of the dip, and their mild taste gets a flavor perk from toasted garlic, piney fresh rosemary, and meaty kalamata olives. You can also use navy beans or Great Northern beans if cannellini are hard to find.

Here’s a surefire family hit, a dinner that will please all at the table. It does take its inspiration from classic Chinese sweet-and-sour chicken, so the flavor is just that—sweet and sour. If you prefer less-sweet dishes, start with half the sugar (or less) and do be sure to use pineapple packed in juice, not syrup. For those who like sweet, sour, and spicy, pass a bottle of Sriracha around the table. Or if everyone is aboard the spicy train, cook with several dried red chiles (chils de árbol) in the pot.

This hearty vegetarian dinner is absolutely packed with vegetables. Potatoes, tomatoes, carrot, chickpeas, and bell peppers all go into the slow cooker, where they soak up the flavors of curry powder and cumin. For a bit of heat and a deeper spice flavor, opt for Madras curry powder instead of regular curry powder. You can customize the recipe to suit your preferences, using any hard, dense vegetables you love in place of potato and carrot—try winter squash, sweet potatoes, parsnips, or rutabaga. Look for mango chutney (a delicious sweet-tart finishing touch) either with the Indian food or near the jams and jellies.

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If you (like many folks) have a bottle of port hanging around that you don’t know what to do with, this recipe is just for you. The port, along with the dried plums, creates a rich, sweet—but not too sweet—sauce that perfectly pairs with pork loin. The plums soften so much that they break apart and incorporate into the sauce. If you don’t have them on hand, you can use raisins, but they won’t break down quite the same way. Dried herbs work well here because they soften and release their essences over the long cook time; if you’d rather use fresh, toss a sprig each of sage and thyme into the crock.

This recipe offers a couple of fun twists. It’s a completely vegetarian take on the usual chicken pot pie, one that’s just as good as the traditional poultry version. And it all happens in the slow cooker, including the cooking of the fluffy biscuit topping. Fresh chives, lots of black pepper, and Parmesan cheese contribute tremendous flavor to the topping; you can use chopped green onions in place of chives if that’s what you have on hand. And do grind the pepper fresh from a pepper mill; it will have a much fresher and sharper flavor than preground black pepper.

Try serving this crowd-pleaser at your next movie night, book club, or other casual get-together. It’s a lighter take on a barbecue sandwich—made with chicken breasts instead of pork shoulder. The homemade barbecue sauce is simple to pull together, using mostly staple pantry ingredients. It’s delicious, and much lower in sugar and sodium than many bottled sauces. We use molasses for authentic BBQ flavor, but you can sub an equal amount of honey or brown sugar for a slightly different taste. When shopping for molasses, steer clear of blackstrap—it has a strong bitter flavor that will overpower the sauce.

Big, bold, and full of flavor—that’s the name of the game with this easy soup. It uses a whole head of garlic for an intense savory quality. Don’t worry: Over the eight-hour cook time, the flavor mellows a bit. Three jalapeño peppers, with their seeds, add a good bit of spicy kick; if you prefer a milder dish, seed the peppers and remove the inner membranes. As is, the soup is vegetarian; but if you want to add meat, we’d recommend browned cubes of pork shoulder. Serve with a cooling mango salad, or serve over rice to tame the flame.

This recipe makes great use of what we sometimes refer to as condiment alchemy: Hoisin, oyster, and soy sauces (all staple Asian condiments) come together to make a flavorful, savory sauce for meaty turkey thighs. You’ll find all of the sauces on the Asian foods aisle of the supermarket; make use of the remaining sauces by stirring into stir-fries or noodle bowls. Serve the mixture over a bed of brown rice or toss with chewy udon or Chinese egg noodles to make it a complete meal.

Chicken with 40 cloves of garlic is a timeless recipe, and for good reason: It’s absolutely delicious. That probably sounds like a lot of garlic (and admittedly, it is!), but the garlic mellows considerably after cooking for a long time, becoming sweet and creamy. Eat bites of the garlic with bites of the chicken, and spread the soft cloves over crusty bread for a real treat. By the way, this is one time when you might want to spring for prepeeled garlic cloves from the supermarket. If you don’t have cognac on hand, you can substitute brandy, bourbon, or dry sherry.

Bone-in, dark-meat chicken is the star here: It stays moist and meaty in the slow cooker, and it’s much more affordable than boneless cuts or white-meat chicken. Canned stewed tomatoes taste sweeter than diced tomatoes, and they work beautifully with the acidity of the wine and lemon-herb seasoning. If you don’t have that seasoning blend, you can increase the Italian seasoning to 3/4 teaspoon and add 1 teaspoon grated fresh lemon rind. Add a green salad on the side, pour a glass of the wine you used in the recipe, and dinner is done.

Think of this beverage as a berry-spiked Arnold Palmer: a refreshing blend of the usual tea and lemonade, plus the tang of mixed berries. You may have never thought to steep tea in the slow cooker, but it’s easy and convenient, and the longer, slower process coaxes out deeper flavor from the tea bags. Serve this drink hot or cold, depending on the season. In cooler weather, try tossing in a couple of cinnamon sticks to add a hint of spice to the drink. We call for natural lemonade here because it tends to have a fresher flavor and often less sugar than other styles.

The best part about this scrumptious dish is right in the name of the recipe–it's exceptionally easy to make. Just combine all of the ingredients, set your slow cooker for eight hours, and serve this classic stew with a hunk of crusty bread. This cookout favorite can be made a day or so in advance of serving—the flavors grow more richly intense with time. If you refrigerate before serving, you can return the stew to your slow cooker to reheat: Leave it uncovered over low heat, giving it an occasional stir, until warmed through.

Sure, you can cook carrots on the stovetop, but this foolproof slow cooker method simmers them to absolute perfection with very little prep or attention required of the cook. This is a great side dish to keep in your back pocket for holiday gatherings or meals where you have multiple dishes cooking at once; because the carrots cook in the appliance, they don’t take up precious oven or stovetop space. The dish is very simple and perfectly balanced, with a little orange rind providing floral, citrusy notes at the end.

Firm, briny green olives bring this dish to life, adding a salty, tangy lift. Be sure to stir them in toward the end of cooking; if they simmered with the chicken the entire four hours, much of their flavor would leach out. Ground turmeric colors the chicken and sauce a rich golden tone and adds subtle earthy notes; there really is no good substitute. For best flavor, don’t be tempted to skip the step of browning the chicken and deglazing the pan; this process creates and captures all the tasty browned bits that lend depth to the sauce.

A combo of tomato juice and flour creates a thick sauce. Serve with a piece of naan to sop up any extra. Garam masala is an incredibly complex and flavorful Indian spice blend you can use in a a variety of applications, so it's a good spice to keep on hand. Work it into dry rubs for roasted or grilled meats, sprinkle a little into veggie dishes for tantalizing aroma, or stir into yogurt sauces. While lamb works well in this dish, with a flavor strong enough to hold up to the bold spices, chicken would make a good substitute. The recipe calls for canned diced tomatoes, but you can use an equal amount of canned whole tomatoes, crushed or cut up.

Lemon zest adds a nice bright lift to the spicy sauce and complements the Greek-inspired flavors of these meatballs. The dish makes a fantastic nibbler for cocktail parties or potlucks: they come together in a snap, and hold in a warm pot or chafing dish without suffering. If you don't care for the taste of lamb, use all ground turkey. Egg serves as the binder here. Warm spices like cinnamon and allspice bring toasty notes to the meat, while lemon and red pepper sauce add bright top notes. Currants add a hint of sweetness for balance. If you can't find currants, raisins will also work in this dish.

Make these popular pork sliders into appetizers by putting them on dinner rolls. Assemble the sliders before dinner. Or, consider showcasing a slider assembly station for your family or friends to make their own. Pork loin is an extremely lean cut of pork prone to drying out. This makes it a good candidate for a slow cooker, because the moist heat keeps it from getting overly dry. If you want to substitute pork shoulder, just be aware that it has a higher fat content. But it's easy to remove and discard extra fat from cooked pork shoulder. If you don't like rosemary or don't have it on hand, thyme would also work well in this dish.

Make your friends "green" with envy at your slow cooker savvy by serving up this savory Southwestern-style entrée, loaded with tomatillos, onion, and roasted poblano and jalapeño peppers. Corn tortillas and a simple green salad round out the menu. Look for fresh tomatillos in the produce section of the supermarket; they come with a papery husk around them. Choose tomatillos with light green husks that haven't turned too brown. After removing the husks, give the tomatillos a rinse to wash away the sticky film left behind. Heat from chile peppers comes from the seeds and the membranes, so if you prefer a hotter dish, leave some or all of the seeds and membranes in the chopped chile mix.

This recipe uses many common pantry and refrigerator staples. All you have to pick up at the supermarket is fresh spinach and chicken thighs.

We left the skins on the McIntosh apples to provide texture and color to this favorite fruit dish. If you prefer, you can substitute a number of other sweet-tart apple varieties for McIntosh, such as Honeycrisp, Braeburn, Pink Lady, or Gala. Golden Delicious apples aren't the best to eat raw because they're not quite as crisp as other kinds, but they're commonly used for the base juice in ciders. The optional butter in this recipe provides richness and a silky mouthfeel to the sauce, but be aware that the fat also slightly mutes the sweet and acidic flavors. We love the little chunks of apple left in the mix to make the dish more toothsome.

Black beans are a staple side to any Mexican dish. The slow cooker is one of our favorite tools for bean cooking. We find beans cook more evenly in the low, steady heat than they do simmering on the stovetop. They don't need to be stirred in the slow cooker, and they come out perfectly tender and creamy. Chipotle in adobo sauce lends a hint of smoky spice to the beans. We add lime juice at the end for a hit of acidic brightness—adding the juice at the beginning would cause its flavor to disappear over 10 hours. While some cooks fear adding salt to dry beans before they cook, there's no need to worry here, particularly since the beans slow-cook for 10 hours; they will absolutely get tender.

The Italian word "cacciatore" translates to "hunter" in English, referring to a dish prepared with tomatoes, mushrooms, and onions—"hunter-style." Because the chicken is in a slow cooker, we like to use bone-in chicken cuts. It helps keep the chicken from breaking down over the long cooking time, and the bone imparts a little collagen to the cooking liquid to thicken it slightly. We cook the tomato and wine mixture in a separate pan to build flavor and reduce liquid before adding it into the slow cooker. You may want to stir in a little extra oregano and thyme after the dish is done cooking to add fresh herb flavor and aroma—the herb that cooks in the mixture imparts flavor but at a deeper, less discernable level.

A little lemon juice brings out the vivid color in these beets and keeps the flavors bright, too. Fun fact: While acidic ingredients like vinegar and citrus juice turn green veggies brown because the acid kills the chlorophyll, the same ingredients help preserve the color in other vegetables like red and yellow beets (or even white asparagus). If rosemary isn't your thing, thyme would work well here, and lemon thyme would be even better. Adding lemon rind at the end lends a little floral aroma and flavor. Delicate ingredients like zest are always best added at the end of the cooking process or else their flavor dissipates. A touch of honey amplifies the natural sweetness of the beets and subtly glazes the veggies.

Pork and peaches is the classic combo that gets all the attention, but pork with other stone fruit like plums is every bit as delightful. Plums offer a deeper, more musky flavor than bright peaches, lending complexity to the dish. Use only ripe, juicy plums here for the best results. The plum sauce helps keep the very lean pork tenderloin moist as it cooks. Serve with jasmine rice to help soak up some of the sauce. Snow peas make a great side dish for rounding out your meal. Allspice and cinnamon are perfect spices for this savory dish, lending warmth and complementing the natural sweetness of the sauce.

This recipe is easy to prepare and even easier to cook. Leave in the slow cooker for six to eight hours and by the time you come home from work, it will be perfectly primed and ready to eat. When simmered on the stovetop, low-fat milks tend to break and curdle from the heat. The low heat from the slow cooker prevents this, and the starch given off by the chickpeas as they cook further stabilizes the milk. If you like a little spiciness to your food, try using Madras curry powder here. Available at most supermarkets in the spice aisle, Madras is a hot variety of curry powder.

After three to five hours in the slow cooker, this dish will be ready to be enjoyed over pasta and sprinkled with parsley. This healthy dinner entrée is a great option for any night of the week. Ragout is a French term for slow-cooked stew. If veal isn't your thing or hard to find, you can use beef tip or round roast here. We brown the meat in a skillet first to give it a flavorful crust, and then deglaze the skillet with wine to include the intensely flavored browned bits in the sauce and cook off some of the alcohol in the wine. We serve this dish over fettucine, but use any pasta you like—even short noodles like penne or rigatoni would work just fine.

Blue cheese amps up the flavor for a little twist on the traditional artichoke appetizer. The dip holds up well for about two hours after the cook time. Serve with pita chips or toasted baguette slices. Be smart: While the blue cheese gives the dip a big flavor boost, it's partnered with many other ingredients here, so there's no need to use a premium Stilton that's $30 a pound. Save the star cheeses for your party cheese board where people can savor their flavor unadorned. Follow the same rule as you would when cooking with wine: Choose a wine that you would drink, but not one that you would showcase at a special event. Blue cheeses in the supermarket cheese section, even those sold already crumbled, are perfect for a dish like this.

Guaranteed to heat up any meal, this corn pudding is a tasty menu item for a Mexican-themed buffet. The dish gets a hit of corn in three forms: cornmeal, creamed corn, and corn kernels. Poblano chiles are mildly spicy, and roasting brings out their natural sweetness. If you want your corn pudding spicier, leave some seeds in the mix, but be aware that will also affect the texture of the pudding. The jalapeño-flecked cheese also brings some spice to the table. Reduced-fat cheeses often turn plasticky when melted, but in this application the cheese blends smoothly and seamlessly with the other ingredients.

Black-eyed peas are a Southern fave that have gained popularity outside the region over the last couple of years, spurred in part by the country's fascination with Southern cuisine. If you can't find them at your local farmers market, look for frozen black-eyed peas in the supermarket freezer section. Reduce the amount of hot sauce and finely chopped jalapeño to mellow out the spicy flavor, if you like. The smoked turkey leg lends salt and pleasant smoky flavor to the dish. Instead of throwing out the stewed leg meat, consider using it as a nice snack for pets—just be sure to check with your veterinarian to make sure it's okay for them to eat. A sweet onion like Vidalia is traditional in dishes like this, but yellow or Spanish onion will work just fine.

Sauerkraut balances the sweetness of the apricot preserves and orange juice. Dried fruit is a perfect sweetening agent for slow-cooked dishes. The fruit plumps and softens as it cooks, and releases its natural sugars into the cooking liquid. Lean cuts like pork tenderloin and white meat chicken need to be cooked in plenty of sauce in a slow cooker, or else they turn out dry and stringy. Dried thyme, like other dried herbs, is great in the slow cooker because the intense flavors mellow over time and blend nicely into the dish. A hit of some fresh chopped thyme at the end of cooking or as a garnish would be a welcome addition here as well.

This classic soup gets a double hit of cheese—it's stirred into the soup and sprinkled over the top. We use bacon drippings to sauté the onion, lending smoky, meaty flavor to the soup as it simmers. You can use an immersion blender in the slow cooker instead of a potato masher to puree the soup if you find it easier. We use baking potatoes here, also known as russets, because they hold up well to long cooking times and don't become overly gluey or starchy. Yukon Gold potatoes would also work, but not waxy potatoes like red potatoes, because they may become gummy. We add the reduced-fat milk and cheese toward the end of cooking because reduced-fat dairy tends to break and curdle when heated for long periods.

Serve this classic Middle Eastern meal in bowls so you can scoop up every drop of the tasty sauce with warm pita bread. Offer a salad of chopped lettuce, cucumber, and feta cheese. If you don't care for lamb, ground chicken or turkey will work fine here as well. Removing the seeds and meat from the squash without disturbing the shell can take a little practice, but it makes for a dramatic presentation. It may help you to use a steak knife or utility knife for this, with a longer blade than a standard paring knife. The optional fresh mint added at the end really lends a beautiful hit of cool, fresh herbal flavor to the long-simmered dish.

Serve this honey-colored jam alongside goat cheese or 1/3-less-fat cream cheese with assorted crackers. The recipe makes a lot, so store in decorative jars in your refrigerator to serve to unexpected guests and at impromptu parties. Tie on a pretty ribbon to present as a hostess gift. We use Calimyrna figs here, but any dried figs you like will work just fine. This jam would also make a great glaze for roast pork or chicken, or you could stir a touch into pan sauces for a hit of fruit flavor. Put some in a ramekin to include with cheese boards for party guests.

Stir leftovers into cooked brown rice or farro for a whole-grain dinner with a jambalaya feel. To amp up the veggies, serve over a bed of roasted cauliflower. While the list of ingredients for the sauce may seem long, it's worth it for the extraordinary flavor. And extra sauce freezes well: Freeze in 1-cup portions so you can thaw and use as needed. Fresno chiles look like red jalapeños and are similar in flavor, if a bit milder. Coriander, cumin, cinnamon, and turmeric lend Middle Eastern–Mediterranean flair to the sauce. A touch of soy sauce provides deep umami flavor, amping up the natural meatiness of the tomatoes. We top this with Cotija cheese, a salty, dry, crumbled Mexican cheese. Use feta if you prefer.