Best fall crockpot meals You Can Make At Home

I believe there is nothing better than comforting and hearty meals that fill your belly and give you that wonderful, inside glow. Fall is the time for most of my favorite food and it’s the best time to pull out the old crockpot and make some homeliness with good fall food.

I love making things in my crock pot. Your dinner is essentially done for you.

You just throw together what you need and set it. Forget about it!

Coming home from a long day at work to a meal that’s been slow-cooking for hours is just delicious. Root vegetable soups and beef stews and stir-fry meals with rice.

My crock pot is my best friend to turn fresh, seasonal produce into great meals. This blog post is going to share some of my favorite, go-to crock pot recipes for fall.

If you want to host friends for fall meals and entertain for the colder months, or you just want easy week-night meals, then these are my go-to fall menu must-haves.

The 14 Best fall crockpot meals and recipes

1. Beef Stew

There is something very comforting about a good beef stew. I love the way the chunks of beef combine with the broth and a couple of vegetables.

But mostly, I love simmering the stew slowly for a long time so my house smells wonderful. 

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional)
• 3 large carrots, peeled and cut into chunks
• 3 large potatoes, peeled and cubed
• 2 stalks celery, sliced
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

 Instructions

1. Toss the beef cubes in flour, salt, and pepper until well-coated.

2. Heat olive oil in a large skillet over medium-high heat and brown the beef in batches, transferring to a crockpot as you go.

3. Cook the onion and garlic in a skillet, then add to the crockpot.

4. Place the beef broth, red wine (optional), carrots, potatoes, celery, tomato paste, thyme, rosemary and bay leaves in the crockpot.

5. Cover and cook on low for 7-8 hours or on high for 4-5 hours until the beef is tender.

6. Season to taste with more salt and pepper, remove bay leaves, and sprinkle with parsley upon serving.

2. Chicken and Wild Rice Soup

There’s nothing quite so comforting as curling up with a nice big bowl of chunky soup, especially the kind that’s filled with tender pieces of chicken, nutritious wild rice, and fresh vegetables. It’s my favorite comfort food.

I love it on cold nights or when I need a little boost.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 cup wild rice (uncooked)
• 3 carrots, diced
• 3 celery stalks, diced
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 6 cups chicken broth
• 1 cup heavy cream
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions

1. Place the chicken breasts in the bottom of your crockpot.

2. Put the wild rice, carrots, celery, onion and garlic, on top of the chicken.

3. Pour in the chicken broth and add the dried thyme and rosemary.

4. Cook for 6-8 hours on low, or until the chicken is cooked through and the rice is tender.

5. Remove the chicken, shred it, add it back to the crock pot. Add the heavy cream.

6. Adjust seasoning with salt and pepper, then serve hot.

3. Pumpkin Chili

As the leaves start to turn and the air grows crisp, I tend to hone in on hearty, soul-warming foods. Using pumpkin in this clever twist on classic comfort fare is a flavor combination I adore.

The melding of the deep, savory flavors with the subtle sweetness of the pumpkin is heavenly – a balance I feel suits the autumn season perfectly. It’s a nice way to use seasonal ingredients in a creative and satisfying manner.

Ingredients

• 1 pound ground turkey or beef
• 1 onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 1 can (15 ounces) pumpkin puree
• 1 can (15 ounces) diced tomatoes
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 2 cups chicken or vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional toppings: shredded cheese, sour cream, chopped green onions, fresh cilantro

Instructions

1. Cook the ground turkey (or beef) in a large skillet over medium heat until browned; break it up with a wooden spoon as it cooks.

2. Stir in the chopped onion, green bell pepper and minced garlic in the skillet; cook until vegetables are softened, about 5 minutes.

3. Transfer the cooked meat and vegetables to a crockpot.

4. Gradually add the pumpkin purée, diced tomatoes, black beans, kidney beans, broth, chili powder, cumin, paprika, oregano, salt and pepper to the crockpot.

5. Stir well to combine all the ingredients.

6. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Serve hot, topped with things like bean sprouts, spring onion, coriander, fried shallots, Thai basil, Thai chilies.

4. Apple Cider Pulled Pork

Combining the sharp, sweet taste of apple cider with tender, slow-cooked meat is one such fusion of flavors that I have a weakness for.

Ingredients

• 3-4 lbs pork shoulder (bone-in or boneless)
• 2 cups apple cider
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 large onion, sliced
• 4 cloves garlic, minced
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper (optional)
• 1 Tbsp olive oil

Instructions

1. Season the pork
Pat the pork shoulder dry with paper towels and season all over with salt and pepper.

2. Braise the pork: While the pork is roasting, in a hot pan with olive oil, brown the pork shoulder on all sides until it is golden.

3. Get the crockpot ready
Place the sliced onions and minced garlic in the bottom of the crockpot, and then top with the seared pork shoulder.

4. Pour in the liquids and spices Pour in the apple cider and the apple cider vinegar. Then sprinkle the brown sugar, smoked paprika, ground cumin, cinnamon and cayenne (if using) over the pork.

5. Slow cook: Cover and cook on low for 8-10 hours or until the pork is very tender and easily shreddable with a fork.

6. Shred and serve: Shred the pork with two forks and return it to the crockpot to soak up the juice for 15 to 30 minutes, then serve on rolls, over mashed potatoes or however you like.

5. Butternut Squash Soup

 I love sitting down with a steaming bowl of butternut squash soup. The seasonal flavor is captured in the bowl, with the creamy, earthy sweetness and perfect fall texture.

It’s great laced with nutmeg, or a swirl of sour cream, because every mouthful is like a hug. The flavors are simple, and the ingredients accomplish so much.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 medium carrot, peeled and chopped
• 1 medium apple, peeled, cored, and chopped
• 4 cups vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 1/2 cup heavy cream (optional)
• 2 tablespoons olive oil

Instructions

1. In a large skillet, heat olive oil over medium heat, then add onion and garlic, cooking until the onion is translucent.

2. Put cubed butternut squash, chopped carrot, chopped apple, sautéed onion and garlic in a crockpot.

3. Add the vegetable stock and the ground cinnamon, ground nutmeg, salt and pepper Stir.

4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until butternut squash and carrots are tender.

5. Use an immersion blender to puree the soup until smooth. Or transfer the soup in batches to a blender and blend until smooth, then return to the crockpot.

6. Add the heavy cream, if using, and cook for another 15-20 minutes over low heat until warmed through. Check for seasoning and adjust as needed before serving.

6. Turkey and Sweet Potato Chili

I am a huge fan of this meal. It is so hearty and wholesome.

I love pairing turkey with sweet potatoes because the flavor is amazingly warming. But comforting foods also make me feel super satisfied and healthy.

 Ingredients

• 1 lb ground turkey
• 1 large sweet potato, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Optional: Fresh cilantro, sour cream, avocado for garnish

 Instructions

1. Heat 1 Tbsp oil in a skillet over medium heat and cook ground turkey until no longer pink, breaking it up with a spoon as it cooks. Drain off any excess fat.

2. Place the cooked turkey, cubed sweet potato, black beans, diced tomatoes, tomato sauce, onion and garlic in a crockpot.

3. Stir in the chicken stock, chili powder, cumin, smoked paprika, salt and pepper.

4. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the sweet potatoes are soft.

5. Stir it up and taste it, then adjust the seasoning as necessary.

6. Serve hot, garnish with cilantro, sour cream, or avocado if you like. Bon appétit! You did it. Fall meal in the books. 😎

7. Potato and Leek Soup

I always think it’s the ideal meal to enjoy on a cold evening. In my kitchen, it is one of those brilliant recipes, one which I cook again and again because it is so easy.

Of course, it is also delicious. 

Ingredients

• 4 cups diced potatoes (Yukon Gold or Russet)
• 4 cups leeks, cleaned and sliced (white and light green parts only)
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• Salt and pepper to taste
• 1 bay leaf
• Chopped chives for garnish (optional)

Instructions

1. Melt butter in a large pan over medium heat. Add leeks and garlic, and cook until softened, about 5 minutes.

2. Transfer the leek mixture to a crockpot. Add diced potatoes, broth, a bay leaf, salt, and pepper.

3. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the potatoes are tender.

4. Remove and discard the bay leaf. Use either an immersion blender or a standard blender to blend the soup until smooth.

5. Add the heavy cream and simmer for 15 minutes, stirring occasionally, over a low flame.

6. Serve hot, garnished with chopped chives if desired.

8. Maple Dijon Chicken

It’s my favorite go-to recipe for a dinner that calls for something delicious, satisfying, equal parts fancy and comforting. I love the way that the sweet maple syrup pairs with the acidic Dijon mustard.

The chicken is delicious and tender.

 Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup Dijon mustard
• 1/4 cup pure maple syrup
• 1/4 cup apple cider vinegar
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Fresh rosemary, for garnish (optional)

Instructions

1. Place the chicken breasts in the bottom of your crockpot.

2. In a small bowl, whisk together Dijon mustard, maple syrup, apple cider vinegar, minced garlic, salt and pepper.

3. Pour the mixture over the chicken breasts, making sure they are well coated.

4. Cover and cook on low 4-5 hours, or until chicken is cooked through and tender.

5. Once cooked, optionally garnish with fresh rosemary before serving. Enjoy your delicious fall-inspired Maple Dijon Chicken!

9. Sausage and White Bean Soup

I love cooking hearty, soul-soothing dishes and this is my favorite. It’s the perfect balance of meaty sausage and creamy white beans.

Whenever I cook this soup, it fills my house with a delicious fragrance and I can’t wait to eat it. I think you’ll love it as much as I do.

Ingredients

• 1 pound Italian sausage, mild or hot
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups chicken broth
• 2 cans (15 ounces each) white beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes, with juices
• 1 cup carrots, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 2 cups fresh spinach, roughly chopped
• 1/2 cup grated Parmesan cheese (optional, for serving)

Instructions

1. Cook Italian sausage in a skillet over medium heat until brown. Squeeze sausage into crumbles as it cooks.

2. Add the chopped onion and minced garlic to the skillet and sauté until soft, about 5 minutes.

3. Transfer the sausage mixture to crockpot. Add chicken broth, white beans, diced tomatoes (with their juice), chopped carrots, thyme, rosemary, bay leaf, salt and pepper.

4. Cove,r and cook on low for 6-8 hours or on high for 3-4 hours, until vegetables are tender.

5. 30 minutes before serving, stir in the chopped spinach.

6. Serve hot, optionally garnished with grated Parmesan cheese.

10. Slow Cooker Pot Roast

One of my favourite comfort foods is a good tender meal that almost cooks itself. I think there is magic in mixing simple ingredients and letting them slowly transform into taste.

There’s an ease and convenience there that I just love, and it fills my home with a wonderful aroma. To me, that’s the ideal relaxed way of cooking dinner without having to slave away in the kitchen.

Ingredients

• 3-4 pounds chuck roast
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 large carrots, peeled and cut into chunks
• 4 potatoes, peeled and quartered
• 2 cups beef broth
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 2 tablespoons cornstarch (optional)
• 2 tablespoons water (optional)

Instructions

1. Season the chuck roast generously with salt and pepper.

2. Heat olive oil in a large skillet over medium-high heat and brown the roast on all sides.

3. Put the roast in the slow cooker. Put the onions, garlic, the carrots and potatoes all around the roast.

4. Add the beef broth and Worchestershire sauce, sprinkle in the thyme, rosemary and bay leaves. 5 Cover and cook at 190 degrees F (88 degrees C) for 8-9 hours, or until meat is tender.

6. (Optional) Remove 2 cups of the cooking liquid, whisk in cornstarch dissolved in water, then simmer until the gravy is thickened and serve.

11. Lentil and Vegetable Stew

I love making a stew filled with every ingredient under the sun because it taste so good and is so healthy for my family! I love how balanced it is with the juicy tender lentils and the crunchiness of the fresh vegetables.

It’s a very easy meal to cook and it smells delightful when it’s cooked. When it’s a chilly evening or a day when I just feel like eating something nice, I know this stew will be perfect for me.

Ingredients

• 1 cup green or brown lentils, rinsed
• 3 cups vegetable broth
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 large sweet potato, peeled and cubed
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 bay leaf
• Salt and pepper to taste
• 2 cups chopped kale or spinach
• 1 tablespoon olive oil

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add onions and garlic, and sauté until they’re translucent.

2. Remove the cooked onions and garlic and add to the crockpot. Add the lentils, vegetable broth, carrots, celery, sweet potato, diced tomatoes (with liquid), thyme, cumin, smoked paprika and bay leaf.

3. Stir to combine all ingredients. Season with salt and pepper to taste.

4. Cover and cook on low for 6-8 hours, or until the lentils and vegetables are tender.

5. Stir in the chopped kale or spinach about 20 minutes before serving and allow to cook until wilted.

6. Remove the bay leaf before serving. Ladle the stew into bowls and enjoy!

12. Cranberry Pork Loin

Cranberry Pork Loin turns out to be a very popular dish: luscious and seasonal for all of the festivities. I love the tartness of the cranberries setting off the savoury richness of the pork.

It’s good for the holidays and family dinners.

 Ingredients

• 1 (3 to 4 pound) boneless pork loin
• 1 can (14 ounces) whole berry cranberry sauce
• 1/2 cup cranberry juice
• 1/4 cup Dijon mustard
• 1/4 cup brown sugar
• 1 tablespoon cornstarch
• 1 teaspoon ground ginger
• 1/4 teaspoon black pepper
• Salt to taste
• 1/2 teaspoon onion powder
• 3 cloves garlic, minced

Instructions

1. Place the boneless pork loin in the crockpot.

2. In a bowl, mix together the cranberry sauce, cranberry juice, dijon mustard, brown sugar, cornstarch, ginger, black pepper, salt, onion powder and minced garlic.

3. Spoon the cranberry sauce over the pork loin, making sure to coat it on all sides.

4. Cover the crock pot and cook on low for 6-8 hours, or until the pork is tender and cooked through.

5. Remove the pork loin from the slow cooker and let it rest before slicing.

6. Slice the pork loin and serve with the sauce from the crockpot poured on top.

13. Mushroom Risotto

When it comes to comfort food, for me, there is hardly anything better than a bowl of risotto with a generous amount of aromatic mushrooms – every time I make it; the lovely scent that fills up my kitchen is always inviting and the combination of silky creaminess of the rice with the woodsy deliciousness of the mushrooms always does it for me. This is now one of my favorite meals for a night in.

 Ingredients

• 2 cups Arborio rice
• 1 pound mixed mushrooms (cremini, shiitake, and button), sliced
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup dry white wine
• 1 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Put olive oil in a large skillet on medium heat. Add the chopped onion and let it cook until translucent, about 5 min. Add the garlic and let it cook for another min.

2. Put the sliced mushrooms in the pan and cook until they exude and the juices evaporate, about 8-10 minutes.

3. Transfer the onion, garlic and mushroom mixture to a crockpot and stir in the Arborio rice until coated.

4. Add vegetable stock and white wine, stir and toss, cover. Cook on low heat for between 2-3 hours, stirring every now and then, until the rice gets creamy and becomes very soft.

5. Upon being cooked, stir in the butter and grated Parmesan until melted and incorporated, and season with salt and pepper to taste.

6. Serve the risotto hot, garnished with fresh parsley.

14. Corn Chowder

I just love the taste of a steaming bowl of creamy corn chowder, mainly in the colder months of the year. That is definitely one of my top comfort foods, I think.

It brings back a lot of memories to me and makes me feel like a happy kid again. It’s so good!

Every single bite tastes like fruit candy and butter and sweet potatotoes. Smoke.

I think the best thing about this soup is that it’s so easy to change. You can add anything you want to it, to make it your own.

I like to keep it simple, and add my favorite spices. On every spoonful, I feel better than ever.

 Ingredients

• 6 ears of corn, husked and kernels removed (about 4 cups)
• 4 cups vegetable broth
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Salt and pepper to taste
• Chopped fresh parsley for garnish (optional)

Instructions

1. Combine the corn kernel, vegetable broth, onion, garlic, potatoes, and red bell pepper in a large crockpot.

2. Slow-cook on low for 6-7 hours or high for 3-4 hours, until vegetables have softened.

3. About half an hour before serving, melt the butter in a small saucepan over medium heat, and whisk in the flour to form a roux. Cook for 1-2 minutes, then whisk in the heavy cream slowly.

4. Stir the cream mixture into the crockpot and cook for another 30 minutes, until thickened.

5. Salt and pepper to taste. Option: process with immersion blender to achieve a creamy texture adding half the soup to the blender.

6. Pour the chowder into bowls, sprinkle with chopped fresh parsley if desired, and serve warm.