Did OP just post and then never come back 🤔

Pulled pork (doesn't dry out as easily as chicken)

If your family likes tacos:

Carnitas
https://www.recipetineats.com/pork-carnitas-mexican-slow-cooker-pulled-pork/

Barbacoa ( a bit more involved, but still easy)
https://www.recipetineats.com/beef-barbacoa/#recipe

This chicken an bean chili is soooo good.

https://www.marthastewart.com/315328/slow-cooked-tex-mex-chicken-and-beans

Pork chops or pork loin with a can/carton of cream of mushroom soup, either Campbell's or Pacific. It's incredibly easy and delicious, served with egg noodles or rice or mashed potatoes.

Here’s the easiest recipe ever for pulled chicken. No exaggeration. I put chicken breasts or thighs into the crockpot with a bottle of our favorite bbq sauce. When it’s finished, I shred with 2 forks and serve on buns.

Chicken and rice
Baked Potato Soup
Chili
Meatballs

Salsa chicken. This is better if you use good quality salsa or pico de gallo but you can do jarred salsa. Chicken. Again better if you use dark meat like legs or thighs with bones but you can use boneless skinless breasts. Several cans of black beans. Cook on low for several hours. If you used chicken with bones you will need to pick them out. Shred chicken with a fork. Serve over rice or on tortillas. It’s good with sour cream cheese and homemade guacamole.


Chili is also a standby. Brown ground beef with peppers and onions and garlic. Put in crockpot with beans canned tomatoes. Season to taste with chili powder salt and pepper. Cinnamon adds a good flavor.

My standard is a beef or pork roast with a bottle of beer, water, salt pepper garlic oregano cumin. When it’s cooked and falling apart you can shred it in your kitchenaid and then cover with bbq sauce for sandwiches and serve with carrots or similar on side.
I then use the leftovers in tacos — fry the shredded meant with some onions and more garlic until crispy.

Anonymous wrote:Mississippi roast.

This is so good. NYT published a chicken version that's great as well.

https://cooking.nytimes.com/recipes/1027090-mississippi-chicken

Mississippi roast.

You can make soup earlier and heat it up any time! I never make crock pot soups because most recipes call for browning some onion and garlic first, so might as well just do that on the ol' stove!

Some of our favorites are:
Chicken noodle
Beef barley
Corn chowder
Vegetable lentil
Sausage lentil
Chicken tortilla

also I make chicken pot pie "stew" which is just the insides of the pot pie- roux, broth, milk, veg, chicken etc. Then I cook some strips of ready-made pie crusts in the air fryer to top. Way better than a traditional pot pie since the bottom crust is always disappointing Much quicker too!

I've done this one a couple of times lately and it's good - https://cooking.nytimes.com/recipes/1027037-slow-cooker-hoisin-garlic-chicken (serve with rice, I get the steamable pouches so that's ready quick too)

This too -
https://cooking.nytimes.com/recipes/1026792-slow-cooker-tajin-chicken-and-peppers

NYT has a lot of slow cooker stuff that I'm going to try.

What kind of foods/cuisines does your family usually like? Any dietary restrictions like vegetarian or anything?

We have a recurring obligation every Sunday afternoon and I’d love to throw food into a crockpot so I don’t have to fool around cooking when we get home, but I don’t want to spend the entire morning chopping a thousand ingredients.

Do you have any recipes that are easy AND tasty?