I'm a dietitian and mom of 3 kids under 5. Here are my favorite easy meals to make in the Crock-Pot.

My family loves when I make chicken-vegetable curry in the Crock-Pot.

First, I place all the vegetables at the bottom of the Crock-Pot, followed by the chicken, spices, and sauces. This way, the vegetables at the bottom become tender and soak up all the flavor from the chicken.

I add one chopped yellow onion, 2 cups of chopped celery, half a cup of carrots, and 2 cups of diced butternut squash to the bottom of the Crock-Pot.

Once all the vegetables have been added, I place four boneless chicken breasts on top of the vegetables.

When it's time to add the seasonings, I sprinkle 2 tablespoons of curry powder over the vegetables and chicken.

I also add 2 tablespoons of minced garlic, 2 teaspoons of minced ginger, and a tablespoon of soy sauce or tamari sauce. I also sprinkle garlic powder, onion powder, salt, and pepper to my liking.

Then, I pour in two cans (13.5 ounces each) of coconut milk, making sure I scrape out all the thick coconut cream from the can.

I cook the curry on high for five to six hours and typically switch to the low setting for an additional hour or two before it's time to eat.

When it's ready, the vegetables are soft and tender, and the chicken is moist and juicy.

Before serving, I shred the chicken with a fork and mix it in with the rest of the vegetables. We enjoy having the curry with rice or quinoa for a complete and balanced meal.

Because it's incredibly thick, I like to refer to this split-pea-and-lentil soup as a cross between a soup and stew.

Even my kids enjoy it and love dipping bread into the soup. This is my go-to recipe when I'm in the mood for a vegetarian dinner.

In the Crock-Pot, I add one chopped yellow onion, 2-3 tablespoons of minced garlic, 3 cups of chopped carrots, and 3 cups of chopped celery.

Next, I add a cup of dry split peas and a cup of dry green lentils.

For the spices, I include a teaspoon of dried thyme, a tablespoon of onion powder, a large bay leaf, and salt and pepper to taste. I usually add a few sprinkles of crushed red pepper for added flavor without the heat.

Then, I pour in 4 cups of boxed vegetable broth and 4 cups of water. I always make sure that the vegetables and legumes are fully submerged in liquid.

After cooking this hearty and comforting soup on high for five to six hours, I like to serve it with crusty bread and sliced cheese for a simple yet delicious dinner.

When I'm in the mood for a Mexican-themed dinner, turkey chili satisfies my craving. I like to bulk it up with extra veggies like chopped celery or bell peppers.

I begin by placing two chopped yellow onions at the bottom of the Crock-Pot and add two pounds of ground turkey on top.

I typically drizzle a tablespoon of olive oil over the ground turkey to ensure it stays moist.

Next, I add one 15-ounce can of black beans to the Crock-Pot. Before dumping them in, I like to give the beans a thorough rinse under running water to remove excess salt and starch.

Then, I add one 28-ounce can of crushed tomatoes and half a cup of chunky salsa.

For spices, I use a tablespoon of chili powder, a teaspoon of cumin, half a tablespoon of onion powder, and 2 tablespoons of minced garlic. I typically add salt at the end since the canned beans and salsa already contain some.

I cook the turkey chili on high for five hours and switch it to low for an additional hour. I like to stir the chili halfway through cooking, but this step is optional.

When it's ready, I'll serve it alongside taco shells or soft tortillas, white rice, canned corn, and shredded iceberg lettuce.