One of the best things about a crockpot is that you don't have to babysit as it cooks your meals low and slow. Braising and simmering on the stovetop are a thing of the past if you have the time. We've pulled together four favorite slow cooker recipes that will keep you warm this fall that anyone can tackle!

Pulled Pork Slow Cooker Recipe:

This is a classic "dump recipe" that just requires two ingredients!

Ingredients:

• 2–3 lbs boneless country ribs or pork butt
• 1 bottle of your favorite barbecue sauce

Instructions:

1. You don't even have to cut up the pork—just pour the sauce over it, give it a good stir, and cook it on low for 8–10 hours, or on high for 5–6 hours.
2. Shred the meat with two forks and served on soft rolls with coleslaw.

Pot Roast Slow Cooker Recipe:

Try this hearty pot roast recipe when you're in the mood for something comforting. Multi-colored baby potatoes would be gorgeous with the meat and carrots!

Ingredients:

• 1 1/2 Tbsp olive oil, divided
• 1 (3 lb) chuck roast
• Salt and freshly ground black pepper
• 1 medium yellow onion, peeled, halved, and cut into thick slices
• 5 garlic cloves, minced (1 1/2 Tbsp)
• 1 1/4 cups cup beef broth
• 2 tsp Worcestershire sauce
• 1 Tbsp minced fresh thyme
• 1 Tbsp minced fresh rosemary
• 2.5 lbs small Yukon gold potatoes, left whole
• 5 medium carrots (about 1 lb), peeled and cut into 1-inch pieces*
• 2 1/2 Tbsp cornstarch mixed with 3 Tbsp beef broth, optional, for thickening gravy
• 2 Tbsp chopped fresh parsley

Instructions:

1. Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab roast dry with paper towels, season all over with salt and pepper.
2. Sear roast in a pot until browned on both sides, about 4–5 minutes per side. Transfer roast to slow cooker. 
3. Add remaining 1/2 Tbsp olive oil to pot. Add onion and saute for 2 minutes; add garlic and saute 30 seconds longer. Pour onion mixture over roast in slow cooker. 
4. Return pot to heat, pour in beef broth, Worcestershire, thyme, and rosemary, and cook about 15 seconds, just long enough to scrape up browned bits from the bottom of the pot. Remove from heat.
5. Layer potatoes and carrots over onion layer in slow cooker, pour beef broth evenly over top, then season with salt and pepper.
6. Cover slow cooker and cook on low heat until roast and vegetables are tender, about 8–9 hours.
7. Remove roast and vegetables, shred roast (discard fat) and cut potatoes if desired.
8. Heat over medium-high heat. Whisk cornstarch with 3 Tbsp beef broth, then pour into a saucepan. Bring to a simmer, stirring constantly, and let simmer for 30–60 seconds. 
9. Plate roast and vegetables, pour gravy over the top, and sprinkle with parsley.

Chicken Cacciatore Slow Cooker Recipe:

This classic recipe pairs chicken with a wine-kissed red sauce. You can skip the spaghetti squash step if you want to go with traditional rice or pasta.

Ingredients:

• 1 tablespoon extra-virgin olive oil plus 2 teaspoons, divided
• 2 pounds of boneless skinless chicken breasts or thighs
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 medium yellow onion chopped
• 3 cloves garlic minced
• 1 tablespoon balsamic vinegar plus 1/2 teaspoon, divided
• 1 can crushed tomatoes 28 ounces
• 1 medium green bell pepper chopped
• 8 ounces sliced baby bella cremini mushrooms
• 2 teaspoons Italian seasoning
• Whole wheat pasta brown rice, polenta, rice, zucchini noodles, or baked and shredded spaghetti squash
• Chopped fresh parsley freshly grated Parmesan cheese

Instructions:

1. Heat 1 tablespoon olive oil in a large skillet over medium high. Season both sides of the chicken with salt and pepper.
2. Once the oil is hot and shimmering, add the chicken in a single layer. Cook on the first side for 3 to 4 minutes, until browned, moving the chicken as little as possible so that it gets a nice sear.
3. Flip and brown on the other side, about 2 additional minutes.
4. Transfer the chicken to the slow cooker. Reduce the skillet heat to medium.
5. Add the remaining 2 teaspoons olive oil. One the oil is hot, add the onion and cook until beginning to soften, about 3 minutes.
6. Add the garlic and 1 tablespoon balsamic vinegar. Cook for 1 minute, or until the garlic is fragrant and the vinegar has reduced. Transfer to the slow cooker, along with any pan drippings.
7. Top the chicken with the tomatoes, green bell pepper, mushrooms, and Italian seasoning.
8. Remove the chicken from the slow cooker as soon as it reaches 165 degrees F. 
9. Serve the chicken pieces whole with a generous amount of the sauce on top. Serve hot over pasta, rice, polenta, or veggie noodles, with a big extra spoonful of sauce and a sprinkle of parsley and Parmesan.

Beef Stroganoff Slow Cooker Recipe:

This is almost a dump recipe if you don't count the last step! If you're using an Instant Pot to cook this under pressure, the first braise only takes an hour under high pressure!

Ingredients:

• 1-1.5 lbs. beef chuck, cut into 1" cubes
• 1 can of condensed cream of mushroom soup
• 1 pint of sliced mushrooms
• 2 beef bouillon cubes
• 1/4 cup of water
• 1 cup of sour cream

Instructions:

1. Mix together the beef, soup, mushrooms, and bouillon cubes along with the water in the crockpot, then cook on low for 8–10 hours (or on high for 5–6 hours).
2. Remove the lid, mix in the sour cream, and season to taste with garlic powder, salt, and pepper. Serve over egg noodles with an optional sprinkle of chopped flat-leaf parsley.
3. If you prefer your sauce thicker, then make a slurry with a teaspoon of cornstarch and three teaspoons of hot water.
4. Add the sour cream and mix it in well. The residual heat of the crockpot will thicken up the sauce in a few minutes.

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