One of the benefits of using a slow cooker is coming home after a long day and smelling food that's been cooking all day.
We compiled a few recipes – not just entrees, either – that use especially aromatic ingredients.
That way, you'll enjoy your slow cooker and food inside it with more than just your taste buds.
Dilled Pot Roast
Originally from Kathryn Yoder, Minot, N.D. (Reprinted from "Fix-It and Forget-It BIG Cookbook." Copyright by Good Books (http://www.GoodBooks.com). Used by permission. All rights reserved.)
Makes: Eight servings
Prep time: Five minutes
Cooking time: 7 1/4 to 9 1/4 hours
Ideal slow cooker size: 4- or 5-quart
2 3/4-pound beef pot roast
1 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons dried dill weed, divided
1/4 cup water
2 tablespoons wine vinegar
4 tablespoons flour
1/2 cup water
2 cups fat-free sour cream
Sprinkle both sides of beef with salt, pepper and 1 teaspoon dill weed. Place in slow cooker. Add 1/4 cup water and vinegar. Cover and cook on low for seven to nine hours. Remove meat from pot. Turn cooker to high. Stir flour into 1/2 cup water. Stir into meat drippings. Stir in additional 1 teaspoon dill weed if you wish. Cover. Cook on high five minutes. Stir in sour cream. Cover and cook on high another five minutes. Slice beef and serve with sour cream sauce.
Creamy Nutmeg Chicken
Originally from Amber Swarey, Donalds, S.C. (Reprinted from "Fix-It and Forget-It BIG Cookbook." Copyright by Good Books (http://www.GoodBooks.com). Used by permission. All rights reserved.)
Makes: Six servings
Prep time: 25 minutes
Cooking time: Three hours
Ideal slow cooker size: 4-quart
6 boneless chicken breast halves
1/4 cup chopped onions
1/4 cup minced parsley
2 10 3/4-ounce cans cream of mushroom soup
1/2 cup sour cream
1/2 cup milk
1 tablespoon ground nutmeg
1/4 teaspoon sage
1/4 teaspoon dried thyme
1/4 teaspoon crushed rosemary
Brown chicken in skillet in oil. Reserve drippings and place chicken in slow cooker.
Saute onions and parsley in drippings until onions are tender. Stir in remaining ingredients. Mix well. Pour over chicken.
Cover. Cook on low three hours or until juices run clear. Serve over mashed or fried potatoes, or rice.
Vanilla Hot Mulled Cider
Originally from Shirley Unternahrer Hihn, Wayland, Iowa (Reprinted from "Fix-It and Forget-It BIG Cookbook." Copyright by Good Books (http://www.GoodBooks.com). Used by permission. All rights reserved.)
Makes: 12 servings
Prep time: Five minutes
Cooking time: Five hours
Ideal slow cooker size: 3 1/2-quart
2 quarts apple cider
1/4 to 1/2 cup brown sugar, according to your taste preference
1/2 teaspoon vanilla
1 cinnamon stick
Combine ingredients in slow cooker. Cover.
Cook on low five hours. Stir.