Let’s all take moment to sloooooow down and catch our collective breath.

Breathe in.

Breathe out.

Now listen to the part of your brain that likes to plan ahead a little and scroll through these slow cooker recipes from our archives. Pick one or a few to try in the coming weeks, as your schedule picks up with visiting friends and family and the need increases for something easy to make that’s also nourishing and comforting.

Beef Ragu, above. Chop up a little onion, bell pepper and carrot, then layer them into the slow cooker and top with beef, pepper and a jar of tomato sauce. Cook it on low for eight to 10 hours, until the beef is tender and the smells coming from the slow cooker encourage you to whip up some pasta or polenta to dish the ragu over. We doubled the recipe when we made it recently, and we did not regret the decision.

For more things beefy, see: Brisket With Leeks and Pomegranate Molasses and Slow Cooker Tea-Braised Chuck Roast With Ginger and Orange.

(Deb Lindsey for The Washington Post)

Chocolate Lamb Chili. You’ll season the lamb with chili powder, ground coriander, cumin and a few other herbs and spices, then brown in it batches in a large skillet (along with onion and eggplant). Everything ends up in the slow cooker, along with beef broth and canned tomatoes, and cooks until the lamb is tender and falling apart. A good amount of beans and a little bit of chocolate get stirred in at the very end.

(Goran Kosanovic for The Washington Post)

Kimchi-Braised Chicken. The spicy fermented cabbage mellows out a bit as it cooks for about four hours with the chicken pieces and a little soy sauce. Serve it over rice or potatoes or with anything carb-y to soak up some of the sauce.

(Deb Lindsey for The Washington Post)

Slow Cooker Garlicky Shrimp. This is a quick one, as far as slow cooker recipes go. You’ll cook the poaching oil for 30 minutes before adding the shrimp to the flavorful liquid and cooking for just about 20 minutes more, until they’re tender and opaque.

For more things from under the sea, try: Olive-Oil-Braised Tuna With Orange-Olive Tapenade and Slow-Cooker Salmon With Shallot and Green Beans.

(Deb Lindsey for The Washington Post)

Orange Black Beans With Cumin. A few cans of beans are tossed with brown sugar, shallot, celery, orange juice, vegetable broth and seasonings, then cook on high for about 1 1/2 hours. If we were the leftovers repurposing types (we are), we would turn next-day remains into black bean soup or a bean dip for tortilla chips.

More ways to get your veg: Slow-Cooker GreensSpicy Braised Eggplant With Prunes; and Slow-Cooker Greek Beans With Peppers and Yogurt.

More from Voraciously:

How to make seasonal, sippable mulled beverages at home

Roasted, raw and turned into soup, there’s really no wrong way to make root vegetables

A guide to picking the right apple for the right recipe