Everything about cooler weather and crunchy leaves makes me want to break out my favorite fall Crockpot recipes. A hot, hearty meal that's been cooking all day. It's tender and juicy, or maybe it's creamy and rich. Pop a sweater on and head outside, enjoy the crisp fall air, and eat your dinner by the fire. Check out some of our favorite fall crockpot recipes!
As the days are beginning to get shorter and the weather gets cooler, you want weeknight meals to be as smooth as possible. That means air fryer, Instant pot, sheet-pan dishes, casseroles, and of course, crock pot meals are going to be your best friends.
But the even best recipe is only as good as its ingredients! Seasonal fall produce can be excellent ingredients for your fall recipes. You can find these items readily available at grocery stores and farmers' markets. So stock up on beets, bell peppers, spaghetti squash, butternut squash, pumpkin, acorn squash, Brussels sprouts, cranberries, carrots, green beans, potatoes, and spinach. They're all well-priced and flavorful ingredients you can use in your fall dinner recipes. Whether it's the side dish or an entree, fresh, seasonal ingredients are always the way to go.
Stew is a great meal to make in the slow cooker because the longer you cook it, the more flavorful. Even though it has a liquid base, adding hearty ingredients like sweet potatoes, lentils, noodles, beans, and meat can make your slow cooker recipe a lot more filling. When you're trying to find a hearty meal, think of foods that will keep you full for a long time. Meals with beans, potatoes, meat, poultry, and fresh vegetables are going to be your best bet. Try slow-cooker chicken and dumplings, short ribs, or chicken cacciatore!
Ready to get started making some fantastic fall crockpot meals? Here are a few of our favorites your whole family is sure to love!
Whether you're fighting off a cold or just embracing the coziness of the season, there's nothing else like chicken noodle soup to warm your spirit. Start by seasoning 1-1/2 lbs of boneless, skinless chicken breasts with salt and pepper and place them in a 6-qt slow-cooker. Stir in 8 cups of chicken stock, 4 cloves minced garlic, 1 diced onion, 3 peeled and diced carrots, 3 diced stalks of celery, 1/2 tsp of dried thyme, 1/2 tsp dried rosemary, 2 bay leaves, salt, and pepper. Cover and cook on low heat for 6-8 hours. Remove the chicken and shred. Stir 8 oz pasta and chicken into the slow cooker, then cover and cook on low for another 30-40 minutes. Stir in the juice from one lemon and 2 Tbsp fresh parsley, then serve immediately. Sometimes, when I need to change things up, I'll add other ingredients I have lying around, like mushrooms, spinach, or extra noodles. Here's one of my other favorite Crock Pot recipes with chicken:
This recipe is full of warm flavor and tasty spices. You'll want to make it again and again!
boneless, skinless chicken breast
small yellow onion
6 oz. can
tomato paste (no salt added)
small cauliflower cut into florets
or 1/2 large head (about 4-1/2 cups)
14 oz. can
full-fat coconut milk
plain non-fat Greek yogurt
In a nonstick skillet, heat the coconut oil over medium high. Once hot, add the onion and cook until beginning to soften, about 5 minutes.
Add the ginger, garlic, curry, garam masala, chili powder, salt, and tomato paste. Cook about 30 seconds, until fragrant.
Transfer the onions to a 6-quart or larger slow cooker. Lay the chicken on top, then the cauliflower florets, and top with tomato sauce. Stir to combine the florets and sauce a bit, leaving the chicken pieces unmoved underneath. Scatter the butter pieces over the top.
Cover and cook on high for 1-1/2 to 2-1/2 hours or on low for 4 to 6 hours, until the chicken is cooked all the way through. The cooking time may vary based on your slow cooker, so check early to prevent it drying out. When the chicken is done, remove it to a cutting board and let cool slightly..
At this point, the cauliflower is probably isn't tender yet. Give the ingredients in the slow cooker a good stir to coat the florets with the sauce. Recover the slow cooker and cook on high until the florets are completely tender (about 30 minutes to 1 hour more).
Once the chicken is cool, cut it into bite-size pieces. Put it back in the slow cooker with the tender florets. Stir in the or coconut milk. Let cool for a while, then stir in the Greek yogurt. Don't stir in the yogurt too soon; you don't want it to curdle. Enjoy your butter chicken over quinoa, brown rice, or naan, sprinkled with fresh cilantro.
We love to make a slow-roasted brisket for family dinners, holidays, and special occasions. It feels fancy, but it's so simple to make. Put one 3-lb beef brisket in the crockpot. Then sprinkle on 1 envelope of dry onion soup mix, 2 tsp garlic powder, and 1 Tbsp brown sugar. Gently rub the spices onto the meat, then top with 2 12-oz bottles of Heinz chili sauce, covering the meat entirely. Cook on low heat for 8-10 hours. Remove the brisket from the CrockPot, then slice against the grain. Pour more sauce over the brisket slices to serve.
There's nothing heartier than this beef stew with plenty of meat and veggies to keep you full! Start by heating olive oil in a large skillet over medium heat. Then, season 2 lbs of beef (1-inch chunks) with salt and pepper and cook in the skillet until evenly browned (about 2-3 minutes). Then, place the meat, 1 lb baby red potatoes (quartered), 4 carrots (cut diagonally into 1/2 inch-thick slices), 1 diced onion, and 2 cloves of minced garlic into the slow-cooker. Stir in 3 cups of beef broth, 2 tbsp of tomato paste, 1 Tbsp Worcestershire sauce, 1 tsp dried thyme, 1 tsp dried rosemary, 1 tsp smoked paprika, and 2 bay leaves. Season with salt and pepper to taste.
Cover and cook on low heat for 7-8 hours. In a small bowl, whisk together 1/4 cup of all-purpose flour and 1/2 cup of stew broth. Stir the flour mixture into the slow-cooker, then cover and cook on high for another 3 minutes. Serve garnished with parsley and a side of cornbread for the perfect fall weeknight meal.
This may not have been a big part of your childhood, but for many people, it holds a special place in their hearts. For this hearty slow cooker beef recipe, place 4 large peeled and chopped (matchsticks) carrots, 10 baby red potatoes (quartered), and 1 peeled and chopped onion to the bottom of a slow-cooker. Pour in 4 cups of water, and place the brisket on top of the veggies. Pour 6 ounces of beer over the brisket, then sprinkle the spice packet from the brisket, then set the cooker on high for about 8 hours. An hour before serving, put 1/2 head of cabbage (coarsely chopped) into the slow cooker.
This classic Italian dish includes a recipe so you can make the sausage meatballs yourself. Try using fresh herbs that really add great flavor. And don't be skimpy with garlic! And try using fresh bread crumbs to build better flavor and texture, too! Check out the recipe here.
I love lasagna, but sometimes it can be a whole ordeal when you make it from scratch. That's why crockpot lasagna is my new best friend. Start by browning 1 lb of ground beef in a large skillet. Add 1 small diced onion and 1 Tbsp of minced garlic and cook for another 1-2 minutes. Drain extra grease from the beef and return the skillet. Pour in 1 (26 oz) jar of spaghetti sauce and 1 cup of water and stir. In a separate bowl, mix together 1 (15 oz) container of small curd ricotta cheese, 1-1/2 cups of shredded mozzarella cheese, 2 Tbsp grated parmesan cheese, 1 egg, and 1 Tbsp of fresh, chopped parsley.
Spray your slow-cooker with a non-stick spray. Scoop approximately 1 cup of meat sauce into the bottom of the cooker and spread around. Top with one layer of uncooked lasagna noodles. Next, top with a later of the cheese mixture. Keep adding layers, ending with the meat sauce. Put the lid on and cook on low for 4-6 hours. When it's finished, top with more cheese and one Tbsp of fresh parsley. Close the lid and cook for about 10-15 more minutes to melt the cheese.
Pork with a cider and apple butter gravy? Say no more. Start with a 4-5 lb pork butt roast, trimmed and halved. Pat the pork dry with paper towels and season with salt and pepper. Tie 3 pieces of kitchen twine around each piece of pork to create 2 evenly shaped roasts. Heat 1 Tbsp vegetable oil in a skillet over med-high heat until just smoking. Brown the roasts on all sides, 7-10 minutes, then transfer to a plate. Add 1 cup of chopped onion and 1/2 tsp of salt to the fat left in the skillet and saute over medium heat for 5-7 minutes. Stir in 1/4 cup of all-purpose flour, 4 cloves of minced garlic, and 3 fresh thyme sprigs and cook until fragrant, about 1 minute. Slowly whisk in 1/2 cup of apple cider, scraping down any browned bits and smoothing any lumps. Transfer to the slow-cooker.
Stir in 1/2 cup of apple butter and 2 bay leaves. Put the roasts into the cooker, adding juices, too. Cover and cook until pork is tender (9-10 hours on low or 6-7 hours on high). Transfer roasts to a carving board and tent loosely with aluminum foil to rest for 20 minutes. Strain sauce and let it sit for 5 minutes, discarding solids. Combine the sauce and 1 Tbsp apple cider vinegar and season with salt and pepper to taste. Remove twine from the roasts, slice meat against the grain and arrange on a serving dish. Spoon sauce over meat and serve! It's also delicious with a sweet pear glaze!
Post-college, after I'd grown out of my quinoa and vegetable phase, I began to lean heavily into a crockpot phase as I started working 9-5. Who wants to spend time cooking after a long day at work? Not me. So what got me through was pulled pork that I'd prepped the morning of, cooked in the Crock-Pot all day, and then it was ready to pop on a sesame seed bun when I got home!
Start by combining 1 finely chopped onion, 3/4 c of ketchup, 3 tbsp of tomato paste, 1/4 cup of apple cider vinegar, 1 tsp of paprika, 1 tsp of garlic powder, 1 tsp mustard powder, and 1 tsp cumin in the bottom of the slow cooker. Season the pork shoulder with salt and pepper, then add to the slow cooker. Cover with the ketchup mixture. Cover and cook on high for 5-6 hours until the meat is nice and tender. Serve on a bun with sides like coleslaw, baked beans, or mac n' cheese. You could also put it on a tortilla for pulled pork (carnitas) tacos!
These fall-off-the-bone pork chops are cooked in an easy, creamy sauce. It's the perfect fall recipe. The gravy can be used on the pork chops or on creamy mashed potatoes! In the slow-cooker, whisk together one packet of onion soup mix, 1 (14 oz) can of low-sodium chicken broth, 1 (10.5 oz) can of low-sodium cream of chicken soup, and 1 packet of dry pork gravy mix. Season both sides of 4 bone-in pork chops with garlic powder, then place in the slow cooker.
Spread them out and cover with the gravy mix. Cover and cook on low for 4-6 hours. Just before the pork chops are done, whisk together 3 Tbsp of cornstarch and 3 Tbsp of cold water in a small bowl. Once it's smooth, pour into the slow cooker and stir gently. Cover and switch the slow-cooker to high and cook for another 30 minutes. Serve the pork chops with mashed potatoes for a hearty and tasty meal. If you love this recipe, you may love our German-style jäger schnitzel recipe with mushroom gravy!
This minestrone is loaded with good-for-you veggies like spinach and zucchini. It's also got plenty of protein to keep you full for hours! It'll quickly become one of your favorite fall dinner recipes. Start by adding 2 (14 oz) cans of diced tomatoes, 2 Tbsp of tomato paste, 1/4 cup of sundried tomato pesto, a parmesan rind, 4 cups of vegetable stock, 2 cups of water, 1 cup of diced carrots, 1-1/4 cup of chopped celery, 1-1/2 cup of diced onions, 4-5 cloves of minced garlic, 1 tsp dried oregano, 1 sprig of rosemary, and 2 bay leaves to the slow cooker. Season with salt and pepper to taste, then cook on low heat for 6-8 hours. Then, add in 1 (15 oz) can of red kidney beans, 1 (15 oz) can of great northern beans, 1-1/2 cup of chopped zucchini, and 1-1/2 cups of tubular pasta and cook on high heat for an additional 20- 25 minutes until pasta is tender. Stir in 2-1/2 cups of baby spinach and 1 cup of frozen green beans and cook for an additional 5 minutes until heated through. Serve warm topped with parmesan cheese and garlic toast.
Loaded with potatoes, onion, lots of cheddar cheese, and topped with a dollop of sour cream, this is comfort food in a crockpot. For non-vegetarians, you can add bacon pieces, too! Place 2 lbs of Russet potatoes (peeled and chopped) into a slow-cooker. Stir in 3 cups of chicken stock, 1/2 a chopped onion, 3 minced garlic cloves, 2 sprigs of fresh thyme, 1 Tbsp unsalted butter, and cooked, chopped bacon (optional). Cover and cook on low for 7-8 hours (high for 3-4 hours). Using a potato masher, mash the potatoes until you reach the desired consistency. Stir in 1 cup of shredded cheddar cheese, 2/3 cup of sour cream, and 1/2 cup of heavy cream until smooth. Season with salt and pepper. Cover and cook on low heat until warmed through, occasionally stirring for 15-20 minutes. Serve immediately!
This vegetarian soup will keep you plenty full with lots of veggies, spices, green lentils, fire-roasted tomatoes. In a large skillet, heat 2 Tbsp of olive oil over medium-high. Once the oil is hot, add 1 medium diced onion. Cook the onion, stirring often, until it is very soft, about 8 minutes. Add 4 medium carrots (peeled and chopped), 3 stalks of chopped celery, 1-1/2 tsp Italian seasoning, 1 tsp Kosher salt, smoked 1 tsp smoked paprika, and 1/2 tsp pepper. Sauté until the carrots and celery are barely soft, about 2 minutes. Add 4 cloves of minced garlic and cook just until fragrant, about 30 seconds.
Transfer to the slow-cooker. Then, add 1-1/2 cups of french green lentils, 1 can (15 oz) fire-roasted diced tomatoes, 1 can (15 oz) crushed tomatoes, and 4 cups of low-sodium vegetable broth. Cover and cook on high for 3 to 4 hours or low for 6 to 8 hours, or until the lentils are tender. Add 1 Tbsp red wine vinegar and 1/2 tsp granulated sugar. Taste and adjust seasonings as desired for additional flavor, and serve with parsley, parmesan, and crusty bread.
When I was in college, slow-cooked quinoa with vegetables was my go-to dinner. I could set it in the morning, and it would be ready by the time I got home in the evening! You can add any protein you'd like, too! Start by rinsing 1-1/2 cups of quinoa, then dump it into the crockpot. Add 1 Tbsp of olive oil to coat. Stir in 3 cups of vegetable stock, 1 medium, chopped sweet red bell pepper, 1 chopped carrot, 1 cup of fresh green beans, 2 minced garlic cloves, and 1/4 tsp of pepper. Cover and cook on low for 4-6 hours or high for 2-4. The quinoa is done when you can fluff it with a fork, and there's no more liquid. Top with fresh cilantro and add beans for some protein! You can also use any fresh vegetables you have on hand like butternut squash, sweet potatoes, or zucchini.
Do you want your house smelling like fall all day long? This slow-cooking apple crumble will do the trick! Place 6 small apples, peeled, and cut into 1/2 inch slices into a bowl. Add 1/2 cup of granulated sugar, 2 Tbsp of flour, and 1 tsp of cinnamon. Stir until the apples are evenly coated. Spray your crockpot with cooking spray and add the apples. In a separate large bowl, mix 1/2 cup of flour, 1/2 cup of old-fashioned oats, 3/4 cups of brown sugar, and 1/4 tsp of salt. Stir, and then use a knife to cut in 1/2 cup of cold butter. Sprinkle the topping over the apple mixture. Cover and cook on high for 2 hours. Turn off heat, remove the lid, and cool for 30 minutes before serving with a scoop of vanilla ice cream.
Which of these are your favorite fall slow cooker recipes? Whether you're looking for the perfect potluck dish, prepped meals you can reheat during the week, or just something you can make for dinner tonight, these hearty and delicious fall crockpot recipes are a great place to start. Share your favorite slow cooker recipes for fall dinner with the people you love on FamilyApp!