I’d suggest to start by trying ketchup and bbq sauce. These add a nice ta’am. I prepared a chulent flavored with ketchup, bbq sauce, paprika, onions, onion powder, garlic, and garlic powder not long ago for a shul kiddush, and we couldn’t stop eating it.
I got the idea for bbq sauce when I ate by a family in Monsey that made their chulent with bbq sauce. Without it, I find chulent to be too soupy.