Ah, Fall! The perfect time of year to bust out your crockpot or Instant Pot (yep, there’s a “slow cook” button).

The change in season means it’s “Crocktober,” and slow-cooked meals are guaranteed to be melt-in-your-mouth lunch and dinner. Many of us have an Instant Pot because it’s been a real craze in the world of kitchen must-haves. I know we all love our quick and easy fixes, but I’m here to say, don’t ignore the “slow cook” option. You’ll get the tongue-tingling, rich flavors the ingredients are capable of.

So get ready to satisfy your nutrition goals and taste buds with these 4 crockpot recipes.

Ingredients

• 6 bell peppers

• 1 cup uncooked quinoa, rinsed

• 1 14-oz can of black beans, rinsed and drained

• 1 14-oz can of refried beans

• 1½ cups red enchilada sauce

• 1 tsp cumin

• 1 tsp chili powder

• 1 tsp onion powder

• ½ tsp garlic salt

• 1½ cups shredded Pepper Jack cheese

• Toppings! Cilantro, avocado, sour cream, etc.

Instructions

1. Cut off the tops of the peppers and scrape out the ribs and seeds.

2. In a large bowl, combine the quinoa, beans, enchilada sauce, spices, and 1 cup of cheese. Fill each pepper with the quinoa mixture.

3. Pour ½ cup water into the bottom of a crockpot. Place the peppers in the crockpot so they're sitting in the water. Cover and cook on low for 6 hours or on high for 3 hours. Remove lid, distribute remaining cheese over the top of the peppers, and cover again for a few minutes to melt the cheese.

4. Serve topped with anything you like! These are also great with chips and guacamole, believe it or not.

Here are three reasons why I LOVE to use my crock pot.

1. It does the work for me when I don’t feel like cooking.

2. I come home to the smell of dinner done.

3. It makes me feel so cozy on chilly Fall nights. Yes, Kaua'i gets cold!

• 1.5 lbs chicken, boneless skinless thighs or breast

• 2 roasted poblano peppers

• 1 sliced onion

• 1 jar of your favorite tomatillo sauce or salsa

Instructions

1. Roast the peppers on the stove. Put them in a plastic bag for a couple of minutes, it makes it easier to peel off the skin. Then deseed and chop.

2. Combine all the ingredients in the crock pot and cook on high for 4 hours.

3. Serve over black beans, a salad, rice, or in a burrito. It tastes great with tomatoes, corn, papaya, cilantro, sour cream or avocado. Get creative!

Ingredients

• 1/4 cup coconut milk

• 1 tsp toasted sesame oil

• 1/2 tsp ginger, grated

• 1/2 tsp orange extract

• 2 lbs chicken (recipe suggest legs, but thighs or breast would work too)

• 4 stalks green onion, chopped

• 1/4 cup coconut oil, melted

• 2 tbsp erythritol (I could not find this so I used Sugar In The Raw Liquid). Basically this is a natural sugar; honey or maple syrup would probably work too.

• 1 tsp tamari sauce (found in the ethnic foods aisle of grocery store)

• 1/2 tsp sesame seeds, toasted

• 1/4 tsp fish sauce

• 1 tbsp black sesame seeds (I didn't add these and it was still good)

Instructions

1. Combine all of the ingredients except the chicken

2. Place chicken in slow cooker and cover with the sauce

3. Cook on low for 2 hours and 30 minutes

4. Serve and enjoy!

Ingredients

• 2 lbs red potatoes, quartered

• 1 sweet yellow onion, quartered

• 1 lb carrots, sliced into 2-3 inch pieces

• 6 skinless chicken thighs

• ¼ cup olive oil

• 3 tbsp lemon juice

• 4 cloves garlic

• 1 lemon, sliced

• 3 sprigs rosemary, stems removed, chopped

• 6 sprigs fresh thyme, leaves removed

• Kosher salt and fresh ground pepper

Instructions

• Place the potatoes, onions, and carrots in the bottom of a large slow cooker. Sprinkle generously with salt and pepper. Stir in two cloves of garlic and half of the fresh herbs.

• Sprinkle the chicken thighs generously with salt and pepper then nestle them in with the potatoes and carrots. Pour the olive oil evenly over top, followed by the lemon juice, remaining garlic, and herbs. Place the lemon slices over top.

• Cook on high for 4 hours or on low for 8 hours. When the chicken is finished, remove the sliced lemon, squeezing it out a bit if you want extra lemony flavor. Preheat the broiler and place the chicken thighs on a pan under the broiler for 3-4 minutes or until browned and crisp. Serve immediately with the vegetables.