As summer’s delicate berries and fragile greens start to yield to hardier fare, and we humans begin to pull gently inward, preparing for winter’s hibernation, it’s time to break out the slow cooker. They’re not just for soups and stews; crockpots can be used to cook nearly any food, from chicken breasts to chocolate cake. The combination of time and modest heat works its magic on sturdy fall offerings, like butternut squash, applesauce and winter greens. Beans, grains and lean cuts of grass-fed meat also yield under the gentle temperatures and long cooking times.

If you’re not used to crockpot cooking, start with these simple tips:

Brown foods first. Searing meat and sturdy vegetables before cooking adds an appealing color and develops flavors more fully. It’s not a necessary step, though, and if you’re pressed for prep time (or don’t want an additional pan to wash), skip it.

Layer foods. Foods on the bottom cook fastest, so stock your crock accordingly. Root vegetables, winter squash and large pieces of meat go on the bottom; layer faster-cooking foods like carrots toward the top. Fragile ingredients like greens, zucchini or seafood go in during the last 30 minutes.

Fill it right. If the cooker is too full, foods won’t cook properly. Ingredients should take up about half to two-thirds of the crockpot container, for the most even cooking.

No peeking. Keep the lid on to retain heat and ensure even cooking, and to make sure cooking liquid doesn’t evaporate. It’s okay to stir once or twice during cooking, but avoid removing the lid more often than that.

Adjust seasonings. Spices and herbs mellow and flavor changes during long cooking. Check spices and seasonings during the last 30 minutes of cooking, and add fresh, leafy herbs like basil or parsley just before serving.

Recipes

Butternut Squash, Chickpea and Kale Stew Serves 8
3 tablespoons coconut oil, divided
1 medium yellow onion, chopped
4 garlic cloves, minced
1/4 to 1/2 teaspoon dried red pepper flakes
6 cups vegetable stock
1 pound butternut squash, peeled and cut into 1-inch chunks
2 bay leaves
1 cup dried chickpeas, soaked overnight in 5 cups of filtered water (substitute canned, rinsed and drained, if necessary)
One chunk of Parmesan rind (optional)
1 large bunch kale, stems and tough center ribs removed, leaves chopped

1. Heat oil in a large, heavy skillet over medium heat; add onion and cook until lightly browned, 6 to 8 minutes. Add garlic, ginger and red pepper; cook for one minute, stirring. Add 1 cup of the stock to the skillet and bring to a boil, scraping bottom of skillet to remove any bits.

2. Pour contents of skillet into crockpot. Add remaining stock, squash and bay leaves. Drain and rinse soaked chickpeas, and add to cooker (if using canned chickpeas, skip this step). Nestle Parmesan rind in beans, if using. Cover and cook on low for 6 to 8 hours, or on high for 4 to 5 hours.

3. When beans and squash are tender, remove Parmesan rind and bay leaf, and add kale. Replace lid and cook for 15 minutes, or until kale is tender. To serve, ladle stew into individual serving dishes over steamed quinoa or couscous, and serve hot.

Slow-Cooked Chicken and Vegetables Serves 4
2 pounds bone-in chicken breasts, skin removed
2 tablespoons olive oil
1 large leek, halved lengthwise and sliced into half moons
1 celery stock, sliced crosswise
3 garlic cloves, minced
1/2 cup white wine
1 pound Yukon gold or other waxy potato, cut into large pieces
1 pound carrots, cut into 1/2-inch pieces
4 large sprigs fresh thyme
2 1/2 cups chicken stock
Chopped parsley for garnish

1. Layer chicken in bottom of crockpot. Heat oil in a large, heavy skillet over medium-low and cook leeks, celery and garlic until leeks are just turning golden, 3 to 4 minutes, being careful not to burn vegetables. Add wine, bring to a boil, and cook for 1 minute, stirring to remove any bits from bottom of skillet.

2. Pour contents of skillet into crockpot. Add potatoes, carrots and thyme sprigs. Pour stock over all. Cover and cook on low for 5 to 6 hours, or until chicken is cooked through and falling off the bone.

3. Remove and discard thyme. Transfer chicken to platter and remove and discard bones; return chicken pieces to crockpot and adjust seasonings. To serve, divide between individual plates, shower with parsley, and serve hot.

* Note: using bone-in chicken adds flavor during cooking; or use boneless chicken, to make serving easier.

Cinnamon-Maple Applesauce
Makes about 5 cups
12 apples, cored, peeled and chopped into small pieces
1/2 cup apple juice
1/2 to 1 teaspoon cinnamon, or to taste
1/4 teaspoon ground allspice
1/4 cup maple syrup, or to taste

1. Combine apples and juice in a slow cooker. Cover and cook on low for 6 to 8 hours, until apples are very soft.

2. Mash apples to desired consistency and stir in cinnamon, allspice and maple syrup to taste. Cook for 30 minutes longer.

3. Serve applesauce warm, or let cool completely and transfer to glass jars. Store in the refrigerator.

Lisa Turner is a food writer, intuitive eating coach, and cooking and nutrition instructor at Bauman College of Nutrition and Culinary Arts in Boulder. Visit her websites at www.TheHealthyGourmet.net and www.InspiredEating.com.

Check out Lisa's New Inspired Eats iPhone app featuring hundreds of original recipes--from creative appetizers and salads to clean, beautiful desserts--for every dietary choice.