Pot roast and chicken casserole are two popular slow-cooker meals. To make a classic slow-cooker pot roast, whisk together 1/4 cup of tomato paste, 2 tablespoons of cornstarch and 1 cup of water in a 4- to 6-quart slow cooker.
Peel and slice 1 pound of large carrots in half lengthwise, then cut the slices into 2-inch pieces. Peel and cut 1 medium onion into 1/2-inch wedges, leaving the root intact. Cut two stalks of celery into 1-inch pieces. Add the carrots, celery and onion to the slow cooker along with 1 pound of baby potatoes and 2 bay leaves. Toss the vegetables to combine.
Tie one 3-pound beef chuck roast with kitchen twine and season it with 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper. Place the roast on top of the vegetables and cover the pot. Cook the roast on low for 7 to 8 hours or on high for 4 to 5 hours until meat is tender and vegetables are cooked through.
Let sit for 10 minutes. Discard the kitchen twine and slice the meat across the grain. Serve the roast with the vegetables and cooking liquid. Garnish the roast with fresh flat-leaf parsley.
To prepare an easy creamy chicken casserole, combine 1 can of condensed cream of chicken soup, 1 drained 4-ounce can of mushrooms, 1/2 chopped red onion, and 1 1/2 pounds of skinless, boneless chicken breasts in a 4- to 6-quart slow cooker. Heat on low for 4 hours and serve.