I hate to throw this back on you but,
a. my crock pot is where foods from the fridge go to live another day. My family groans in ecstasy and begs me to make 'it' again. As if.
b. buy meat, on sale, throw it in the freezer and get ready to rely on it as the anchor in the crock pot. Onions, potatoes, tomatoes,... and any veg that's freezer burnt.
c. you need to come to terms with herb combinations. French: Thyme, parsley, onions, butter, (tarragon, oregano, bay) garlic. Italian: Basil, Oregano, parsley, onions, olive oil (bay,...) garlic. Greek: Oregano, basil, parsley, onions, olive oil, garlic. Indian/African/Middle East: Cinnamon, cumin, coriander, curry, onions, garlic. Far East: Garlic, onions, hot peppers, sesame oil, mint,... Mexican: Cumin, coriander, hot peppers. And on and on. A lot of the herbs are the same, but in each culture a different herb takes the lead. Some herbs change.
Get your meat, find an acid (tomatoes, wine,..). Vegetables. Then imagine which way you want this creation to lean. Spice it moderately early on, then taste a hour before serving. Spice it again according to taste. Don't be shy with a tiny bit of salt.
Finally remember to keep the vampires away, or, go always go heavy on the garlic.
Fairy Tidbits and Dewdrops
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