Combine 3 pounds of cored and sliced apples (or other fruit) with ½ cup matching fruit juice, a pinch of salt and 2 tablespoons butter. Cook on high for 3 to 4 hours or low for 6 to 8 hours. Puree or process with a blender, immersion blender or food processor to your desired level of smoothness. Optionally, stir in 1 teaspoon of cinnamon and ¼ teaspoon nutmeg or 1 tablespoon vanilla extract or cognac.
Combine 2 pounds frozen peaches or mangoes with cup packed brown sugar, 1 teaspoon cinnamon, 1 teaspoon ground dry ginger, 1 tablespoon cornstarch and a pinch of salt. Top with biscuit dough and cook for 2 to 3 hours on high or 4 to 6 hours on low.
Combine 1 gallon apple cider or 3 bottles of red wine with ½ cup brown sugar, ¼ cup lemon juice, the zest of 1 orange peeled into long strips with a vegetable peeler, 4 cinnamon sticks, 1 tablespoon cloves, 1-inch chunk of fresh ginger, sliced, and 1 teaspoon whole allspice. Cook for 1 to 2 hours on high or 3 to 4 hours on low.
Combine ½ gallon whole milk, 2 cups heavy cream, 12 ounces each of milk chocolate chips and dark chocolate chips, and a vanilla bean, split and scraped. Cook on low for 3 to 4 hours or on high for 1 to 2 hours, stirring once or twice to mix the melted chocolate thoroughly with the milk and cream.
Combine 4 cups Corn Chex cereal, 4 cups Cheerios, 2 cups miniature pretzels and 2 cups peanuts with 12 ounces semi-sweet chocolate chips and 1 cup smooth peanut butter. Cook on low for 3 hours, stirring 1 to 2 times per hour. Spread evenly on a parchment-lined baking sheet and sprinkle with powdered sugar.
Combine 2 cups water, 2 cups milk, 1 cup steel-cut oats and a pinch of salt in the slow cooker. Cook on low for 4 to 6 hours. Add fruit, spices, brown sugar or maple syrup as desired.
Combine a 15-ounce can coconut milk with 2 cups water, ½ cup light brown sugar, ½ teaspoon nutmeg, a pinch of salt and 1 cup short-grain white rice. Cook on low for 3 to 4 hours.