I just bought my first Crock Pot, and it turns out slow cooking is a fast way to get dinner on the table. Throw in a few ingredients before you leave for work in the morning, and come home to a hot, home-cooked meal, even if there's nobody else home.

Technically, there's no such thing as a Crock Pot. Crock-Pot® is the brand that says it invented the original slow cooker in 1970. What I actually bought was a 4-quart slow-cooker on sale for $14.99 — marked down from $24.99 — at Bartell Drugs (sale price valid through Oct. 20, 2012).

No matter what you call it, a slow cooker is an easy, affordable way to make a meal that can last all week. Slow cooking is essentially a braise. As meat cooks, it turns moist and tender and literally falls apart (perfect for pulled pork and chicken) because the moisture is trapped under the lid. This means you probably won't need as much liquid as you'd use in other cooking methods. Use enough sauce to cover the meat or ingredients; don't just dump in the whole bottle.

My first foray into slow cooker territory was incredibly easy. Two pounds of pork shoulder (purchased pre-cut into rib lengths, at no extra cost), one bottle of barbecue sauce (use just enough to cover the meat) and a single Vidalia onion (chopped into bite-sized pieces), seasoned to taste (in this case, 1 teaspoon each of salt and pepper). Pop the lid on the cooker and put it on low before you leave the house in the morning and return to fragrant, tender pulled pork that's perfect atop a sturdy bun or rice (cook time about 8 hours). Feeling fancy? Add some sliced dried apricots (or another dried fruit, like cherries, raisins or currants) for extra flavor.

You can also put your slow cooker to work making you breakfast. One cup steel-cut oats, three cups water, a pinch of salt on low cooked overnight (5-6 hours), and presto, oatmeal.

Fall is the perfect time to get reacquainted with your family's slow cooker, or try one for the first time. Here are a few favorite recipes from articles that have appeared previously in The Seattle Times:

• Slow Cooker Asian Pork Sliders with Wasabi Mayo & Ginger-Pickled Veggies

• Slow-cooker Beef Ragu

• Creamy Caramelized Onion Pasta

• Overnight Apple-Cinnamon Oatmeal

Bree Coven Brown: 206-464-3201 or breebrown@seattletimes.com