Here are delicious fall crockpot meal ideas that are perfect for cozy evenings. These recipes are easy to prepare and will warm you up as the weather cools down. We include chicken, ham, pork, vegetarian recipes among others.
1. Slow Cooker Chicken Noodle Soup
For a cozy fall meal, a Slow Cooker Chicken Noodle Soup is perfect. This recipe is not only easy to prepare but also warms you up on chilly days, making it an ideal choice for autumn. Below is a detailed recipe to guide you through the process.
Ingredients
- Chicken: 1.5 pounds boneless, skinless chicken breasts
- Vegetables:
- 1 onion, diced
- 3 carrots, peeled and diced
- 3 ribs celery, diced
- 4 cloves garlic, minced
- Herbs:
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 2 bay leaves
- Broth: 8 cups low-sodium chicken stock
- Pasta: 8 ounces wide egg noodles (or spaghetti, broken into thirds)
- Seasoning: Kosher salt and freshly ground black pepper, to taste
- Garnish: 2 tablespoons chopped fresh parsley (optional)
- Acid: 2 tablespoons freshly squeezed lemon juice (optional for brightness)
Instructions
- Prepare the Slow Cooker: Place the chicken breasts at the bottom of a 6-quart slow cooker.
- Add Vegetables and Herbs: Layer in the diced onion, carrots, celery, and minced garlic. Sprinkle the dried thyme, rosemary, and add the bay leaves. Season with salt and pepper.
- Pour in the Broth: Add the chicken stock to the slow cooker, ensuring the chicken and vegetables are submerged.
- Cook: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is tender and fully cooked.
- Shred the Chicken: Once cooked, remove the chicken from the slow cooker and shred it using two forks. Discard the bay leaves.
- Cook the Noodles: Return the shredded chicken to the slow cooker. Add the egg noodles and stir to combine. Cover and cook on high for an additional 20-30 minutes, or until the noodles are tender.
- Finish and Serve: Stir in the lemon juice and adjust seasoning with more salt and pepper if needed. Garnish with fresh parsley before serving.
This recipe is not only comforting but also allows for variations. You can add seasonal vegetables like butternut squash or kale for a fall twist, enhancing both flavor and nutrition. Enjoy your warm bowl of chicken noodle soup!
2. Crock Pot Chicken and Dumplings
Crock Pot Chicken and Dumplings is a comforting fall recipe that combines tender chicken, hearty vegetables, and fluffy dumplings simmered in a rich broth. Here’s a detailed guide to making this classic dish in your slow cooker.
Ingredients
For the Chicken and Soup Base
- 2 ½ cups low sodium chicken broth
- 2 boneless skinless chicken breasts
- 3 large carrots, peeled and chopped
- 2 ribs celery, chopped
- ½ medium onion, finely chopped
- 2 medium potatoes, cut into ½-inch pieces (or 10 baby potatoes, quartered)
- ½ cup frozen peas
- 2 teaspoons minced garlic
- 1 teaspoon salt
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon black pepper
- 1 cup half and half (or evaporated milk)
- 2 tablespoons cornstarch
For the Dumplings
- 1 cup all-purpose flour (or whole wheat)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
- ½ cup milk
- 2 tablespoons canola oil
Instructions
- Prepare the Soup Base:
- In a 4-6 quart slow cooker, combine the chicken broth, chicken breasts, carrots, celery, onion, potatoes, peas, garlic, salt, parsley, thyme, and black pepper. Stir well to mix the ingredients.
- Cook the Chicken and Vegetables:
- Cover the slow cooker and cook on low for 4-5 hours or on high for 2-3 hours until the chicken is cooked through and the vegetables are tender.
- Make the Dumplings:
- While the chicken is cooking, prepare the dumpling dough. In a medium bowl, mix the flour, baking powder, salt, and Italian seasoning. Then, add the milk and canola oil, stirring until combined. The mixture will be thick. Cover and refrigerate until ready to use.
- Shred the Chicken:
- Once the chicken is cooked, carefully remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the pot.
- Thicken the Soup:
- In a separate bowl, whisk together the half and half and cornstarch until smooth. Stir this mixture into the slow cooker to thicken the broth.
- Add the Dumplings:
- Turn the slow cooker to high. Using two tablespoons, scoop out portions of the dumpling dough and drop them onto the top of the chicken and vegetable mixture. Do not stir; just place them on top.
- Cook the Dumplings:
- Cover the slow cooker and cook on high for 1-2 hours, or until the dumplings are puffed and cooked through. Check for doneness by cutting one dumpling in half.
- Serve:
- Once the dumplings are cooked, serve the chicken and dumplings hot, garnished with fresh herbs if desired.
This recipe is not only easy to prepare but also provides a complete meal with protein, vegetables, and carbohydrates, making it perfect for a cozy fall dinner. Enjoy the warmth and comfort of this classic dish!
3. Crock Pot White Chicken Chili
Slow Cooker White Chicken Chili is a hearty and flavorful dish, perfect for cold weather or cozy gatherings. This creamy chili is made by slow-cooking chicken breasts or thighs with white beans, corn, green chiles, and a blend of spices like cumin, chili powder, and oregano.
The chicken is shredded after cooking, and sour cream and cilantro are stirred in at the end to give the chili its creamy texture and fresh finish. It’s easy to prepare and versatile, allowing for adjustments in spice levels and toppings.
This dish is perfect for busy days, as the slow cooker does most of the work. After cooking on low for 8 hours (or high for 4), the chili comes together with minimal effort, making it a great option for weeknight dinners or game day.
Topped with shredded cheese, avocado, or tortilla chips, it offers a satisfying blend of flavors and textures. You can also adjust the heat by swapping the green chiles for a hotter version or adding your favorite toppings.
4. Slow Cooker Creamy Chicken and Wild Rice Soup
This Slow Cooker Creamy Chicken and Wild Rice Soup is a comforting and easy-to-make dish, perfect for chilly days. The slow cooker does most of the work, simmering tender chicken, wild rice, and a variety of vegetables in a flavorful broth infused with garlic and herbs like parsley, thyme, sage, and rosemary.
After several hours, the chicken is shredded and stirred back into the soup along with heavy cream or half-and-half, creating a rich and creamy texture. The result is a hearty, satisfying soup that’s perfect for family dinners.
To customize the soup, you can adjust the consistency by using less rice or adding extra broth, and you can substitute mushrooms, beans, or other vegetables to suit your taste.
It stores well, lasting up to four days in the refrigerator or longer in the freezer, making it a great meal prep option. This versatile recipe is not only simple but also adaptable, ensuring it becomes a favorite in your meal rotation.
5. Crock Pot Beef Stew
This Crock Pot beef stew recipe is a classic fall comfort food, perfect for warming up on chilly days. It features tender beef cubes seared to lock in flavor, along with hearty vegetables like Yukon Gold potatoes, carrots, and celery.
Everything is combined in the Crock Pot with beef broth, tomato paste, Worcestershire sauce, and aromatic bay leaves, creating a rich, flavorful base. After 10 hours of slow cooking, the beef becomes melt-in-your-mouth tender, and the stew is infused with deep, savory flavors.
For those who enjoy a thicker consistency, a cornstarch slurry can be stirred in just before serving to add body to the stew. This recipe is highly customizable, allowing you to incorporate additional vegetables like mushrooms or peas for a personal touch.
Serve it with crusty bread or over mashed potatoes to make it a complete, satisfying meal. With minimal effort, this slow-cooked dish is perfect for busy days or when you want a delicious, home-cooked meal waiting for you.
6. Fall-Off-The-Bone Crock Pot Ham
Ingredients:
- 1 bone-in butt portion ham (approx. 6-9 lbs)
- 3 cups light brown sugar
Directions:
- Remove the ham from its packaging and discard any plastic covering the bone.
- Cover the bottom of the crockpot with about 1½ cups of brown sugar, creating a ¼ inch layer.
- Place the ham face down in the crockpot and coat the top with the remaining brown sugar.
- If the lid doesn’t fit, cover the crockpot with aluminum foil to create a tight seal.
- Cook on high for 6-7 hours or on low for 8-10 hours. Flip the ham once during the last hour or two to ensure even soaking in the juices.
- The ham is done when it can be easily shredded with a fork. Serve in chunks, and reserve the bone for making soups later.
7. Crock Pot Ham with Brown Sugar Glaze
Ingredients:
- 8 lb spiral cut ham
- 1 cup brown sugar
- 1 cup pure maple syrup (not imitation)
- 1 cup pineapple juice
- Cooking spray
Directions:
- Spray the inside of a large crockpot (7-8 quart) with cooking spray.
- Place the ham cut side down in the crockpot.
- Rub the brown sugar all over the ham, then pour the maple syrup and pineapple juice over the top.
- Cook on low for 3-4 hours, or until the internal temperature reaches at least 140°F.
- Transfer the ham to a serving platter. Pour the cooking liquid into a saucepan and simmer until thickened.
- Drizzle the thickened glaze over the ham before serving, and garnish with fresh herbs if desired.
8. Autumn Crockpot Pork Roast with Apples and Onions
Ingredients:
- 2-3 lbs pork shoulder (pork butt)
- Salt and pepper to taste
- 1 cup apple cider (or apple juice, wine, or chicken stock)
- 1 red onion, quartered
- 4 cloves garlic, peeled
- 3 carrots, cut into 1-inch pieces
- 2 apples, sliced
- 1 bay leaf
- 3 sprigs rosemary
- 3 sprigs sage
Instructions:
- Prepare the Slow Cooker: Pour 1 cup of apple cider into the bottom of the slow cooker.
- Season the Pork: Rub salt and pepper over the pork shoulder and place it in the slow cooker.
- Add Ingredients: Layer the onion, garlic, carrots, apples, bay leaf, rosemary, and sage on top of the pork.
- Cook: Cover and cook on low for 8 hours or high for 4 hours.
- Shred and Serve: After cooking, shred the pork with two forks and return it to the juices for an additional 30 minutes on warm. Serve over mashed sweet potatoes for a complete meal[1].
9. Vegan Slow Cooker White Bean Soup
To make a comforting Vegan Slow Cooker White Bean Soup, follow this step-by-step recipe that highlights the nutritious white bean, creating a warm and nourishing meal.
Ingredients
- 3 (15 oz) cans cannellini beans (drained and rinsed)
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium yellow onion (diced)
- 2 medium carrots (diced)
- 2 celery stalks (diced)
- 4 cloves garlic (minced)
- 1 teaspoon minced fresh rosemary
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Crushed red pepper flakes (to taste)
- 2 cups chopped spinach or kale
- 2 tablespoons fresh lemon juice
- Optional: 1/4 cup grated vegan Parmesan cheese (for serving)
Instructions
- Prepare the Beans: In a blender, combine one can of the drained beans with 1 cup of vegetable broth and blend until smooth. Set this aside.
- Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are tender. Stir in the minced garlic and cook for an additional minute.
- Combine Ingredients in Slow Cooker: Transfer the sautéed vegetables to a slow cooker. Add the pureed bean mixture, the remaining whole beans, the rest of the vegetable broth, rosemary, thyme, salt, black pepper, and crushed red pepper flakes.
- Cook the Soup: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
- Add Greens and Finish: About 30 minutes before serving, stir in the chopped spinach or kale. Just before serving, add the fresh lemon juice and adjust seasoning if necessary.
- Serve: Ladle the soup into bowls and top with vegan Parmesan cheese if desired. Enjoy with crusty bread for a complete meal.
This Vegan Slow Cooker White Bean Soup is not only easy to prepare but also rich in protein and fiber, making it a satisfying option for any meal.
10. 3-Ingredient Crockpot Salsa Chicken Stuffed Potatoes (Gluten Free)
This simple and delicious recipe for Crockpot Salsa Chicken Stuffed Potatoes is not only easy to prepare but also gluten-free, making it a great option for those with dietary restrictions.
Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs
- ¼ teaspoon kosher salt
- 1 cup salsa (divided)
- 4 small Russet potatoes (scrubbed)
Optional Toppings
- Fresh tomato salsa
- Easy guacamole
- Chopped cilantro
- Chopped green onion
- Pickled red onion
- Sour cream
- Shredded cheese or dairy-free cheese
Instructions
- Preparation: Place the whole, scrubbed potatoes at the bottom of the slow cooker.
- Add Chicken: Lay the boneless chicken on top of the potatoes.
- Season and Sauce: Sprinkle the kosher salt over the chicken and pour ½ cup of salsa on top.
- Cook: Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and easily shreds with a fork.
- Serve: Once cooked, shred the chicken directly in the slow cooker and mix it with the remaining salsa. Serve the chicken mixture stuffed into the potatoes.
- Add Toppings: Customize each serving with your choice of toppings like additional salsa, guacamole, or sour cream.
This recipe yields 4 hearty servings, and you can easily adjust the quantities based on your needs. It’s perfect for meal prep and can be made ahead of time, storing well in the fridge.
