Cooking for Yom Tov, even in large quantities, (even in a year and place when Yom Tov runs into Shabbos), does not need to be super time consuming. Cooking in two or three slow cookers, for example, produces multiple soups, meats, chickens, and even meatballs, matzah balls, and applesauce, etc. It’s almost like having a robot!
Without the special dietary details necessary to make Pesach, Yom Tov may be made using my book’s recipes and just adding challah, salads, and a jacket (to take it out to the sukkah)!
Use a slow cooker liner to line the pot.
I cooked it on high for four hours without any water or sauce (only the ketchup and olive oil). Then add everything else and leave on low three hours.
If you want to “sleep” on this one, dump it all together and cook on low for seven to eight hours, only adding the oats in the morning, leaving it to cook one more hour. Orzo or Israeli couscous works, too, or anything else you are trying to use up!