A slow cooker lets you do the work in the morning and enjoy a hot dinner in the evening. These recipes use common ingredients and need only about 15 minutes of prep. Each serves about four to six people, and cooking times can vary by model, so check your manufacturer's instructions. 1. Slow Cooker Chicken Chili Combine 500g (about 1 pound) of boneless chicken breasts or thighs, one chopped onion, two cloves of garlic, a can of diced tomatoes, two cans of beans (drained), a cup of corn, 2 cups of chicken stock and 2 tablespoons of chili spices. Cook on low for 6 to 8 hours. Shred the chicken with two forks before serving, and top with cheese, yogurt or herbs. 2. Beef Stew Toss 700g (about 1.5 pounds) of beef chuck cubes in a little flour, and place in the slow cooker with chopped carrots, potatoes, onion, garlic, 2 cups of beef stock, a spoonful of tomato paste and a few herbs. Cook on low for 8 hours until the beef is tender. 3. Pulled Pork Rub a 1kg (about 2-pound) pork shoulder with salt, pepper, paprika and garlic powder. Place it on sliced onions, add half a cup of stock or apple juice, and cook on low for 8 to 10 hours. Shred and mix with barbecue sauce. Serve in buns or with rice. 4. Lentil and Vegetable Curry Combine a cup of rinsed red or brown lentils, a chopped onion, two carrots, a can of coconut milk, a can of tomatoes, 2 cups of stock and 1 to 2 tablespoons of curry powder. Cook on low for 6 to 7 hours. Stir in spinach in the last 10 minutes and serve with rice or bread. 5. Creamy Potato Soup Put 6 diced potatoes, one onion, 2 cloves of garlic and 4 cups of stock in the slow cooker. Cook on low for 6 to 8 hours. Mash some of the potatoes directly in the pot, and stir in a cup of milk or cream and a handful of cheese at the end. 6. Honey Garlic Chicken Thighs Place chicken thighs in the slow cooker with a sauce of 1/3 cup honey, 1/3 cup soy sauce, 4 cloves of minced garlic and a tablespoon of ketchup. Cook on low for 5 to 6 hours. Thicken the sauce on the stovetop if you wish, and serve with rice and steamed vegetables. 7. Vegetarian Chickpea Stew Combine two cans of chickpeas, a can of tomatoes, a diced sweet potato, an onion, garlic, a teaspoon each of cumin and paprika, and 2 cups of vegetable stock. Cook on low for 6 hours. Add spinach at the end and squeeze in some lemon juice. Tips for better slow cooker meals - Do not lift the lid often. Each time you do, you lose heat and add cooking time. - Brown meat first if you have time. It adds flavor but is optional. - Cut vegetables evenly, and put the hard ones, like carrots and potatoes, near the bottom. - Add dairy, fresh herbs and delicate vegetables near the end to avoid curdling or overcooking. - Do not overfill. Aim for between half and two-thirds full. - Thaw meat before cooking it, since frozen meat can stay too long in unsafe temperature ranges. Food safety Cook chicken to an internal temperature of 74°C (165°F). Refrigerate leftovers within two hours, and reheat them until steaming hot. Do not use a slow cooker to reheat leftovers from cold unless the manufacturer says it is safe. Use the stove or microwave instead. Make it a routine Prepare ingredients the night before, such as chopping vegetables and storing them in the fridge. In the morning, add everything to the pot, switch it on and head out. Dinner will be waiting.