These three-ingredient baby back ribs cook on LOW until tender but still sturdy enough to lift in bone-in sections. Brush them with reserved barbecue sauce for a glossy finish, then broil briefly if you want the glaze more set.
Tender red kidney beans and thick andouille rounds slow-cook in a creamy, spoonable Cajun-seasoned sauce. Soak and vigorously boil the dried beans first, then serve the finished mixture over rice cooked separately.
This savory slow cooker brisket starts with a skillet sear for a dark browned exterior. After cooking with onions and broth until fork-tender, pull long strands from one end and serve the rest intact with its juices.
Sliced chuck cooks directly in a soy-garlic sauce until tender. Fresh broccoli and a cornstarch slurry go in near the end, so the florets hold their shape and the sauce clings to the beef. Serve over white rice with sesame seeds.
Whole cube steaks cook on LOW in a simple soup-and-broth gravy, with no skillet browning. Check for fork tenderness starting at 6 hours, then serve the steaks intact with parsley, mashed potatoes, and green beans.
Browned ground beef and Rotel simmer with cheese in the slow cooker to make a glossy golden sauce. Medium shells are boiled separately, then folded in near serving so they stay distinct and tender.
This Crock Pot chicken pot pie starts with a thick, creamy slow-cooker filling. Spoon the chicken, potatoes, peas, and carrots over warm split biscuits just before serving, then finish each plate with sliced green onions.
Made with lasagna noodles instead of tortillas, this slow-cooker casserole layers taco-seasoned beef, refried beans, and red sauce beneath melted cheese. Fresh cilantro finishes the saucy, scoopable servings.
This whole, freeform beef meatloaf cooks on a bed of caramelized onions in the slow cooker. Melted Swiss and reserved browned onions finish the loaf; rest it before slicing and serve with the thin, savory cooking juices.