20 Easy Fall Crockpot Recipes

Fall is the perfect time to dust off your slow cooker and let it work its magic.

The crisp air, cozy sweaters, and vibrant leaves call for hearty, warm meals that don’t require you to spend hours in the kitchen.

That’s where these easy crockpot recipes come in. I’ve rounded up some of the most popular, crowd-pleasing dishes that capture the essence of fall.

From savory soups to tender roasts, these recipes are simple enough for beginners and packed with seasonal flavors like pumpkin, apple cider, and warm spices.

Each recipe includes detailed instructions, a list of ingredients, the kitchen equipment you’ll need, and tips to make your cooking experience a breeze.

Let’s dive into these comforting fall dishes that’ll fill your home with delicious aromas.

See Also: 20 Easy Fall Dinner Recipes

1. Slow Cooker Pumpkin Chili

Nothing says fall like a bowl of hearty chili, and this pumpkin chili brings a seasonal twist to a classic.

The pumpkin puree adds a subtle sweetness and creamy texture that pairs perfectly with the smoky spices and tender beef.

It’s a one-pot wonder that’s ideal for chilly evenings or game-day gatherings.

Ingredients

• 1 lb ground beef
• 1 onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 (15 oz) can pumpkin puree
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (28 oz) can diced tomatoes
• 2 cups beef broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• Salt and black pepper to taste

Kitchen Equipment Needed

• Slow cooker
• Large skillet
• Wooden spoon
• Cutting board
• Chef’s knife
• Can opener

Step-by-Step Instructions

1. Heat your large skillet over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon, until it’s browned and no longer pink, about 5-7 minutes. Drain any excess fat.
2. Transfer the browned beef to your slow cooker.
3. In the same skillet, add the diced onion and red bell pepper. Sauté until softened, about 4-5 minutes, then add the minced garlic and cook for another 30 seconds until fragrant.
4. Add the onion, bell pepper, and garlic mixture to the slow cooker.
5. Pour in the pumpkin puree, black beans, kidney beans, diced tomatoes, and beef broth.
6. Sprinkle in the chili powder, ground cumin, smoked paprika, ground cinnamon, salt, and black pepper. Stir everything together until well combined.
7. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the flavors have melded and the chili is thick.
8. Taste and adjust seasoning with more salt or black pepper if needed.
9. Serve hot with your favorite toppings like shredded cheddar cheese, [sлім

Tips

• For a spicier chili, add a pinch of cayenne pepper or a diced jalapeño.
• Make sure to drain and rinse the beans to reduce sodium and improve flavor.
• Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for 3 months.
• Serve with cornbread for a classic fall meal.

See Also: Turkey Sweet Potato Chili

2. Slow Cooker Apple Cider Braised Pork Shoulder

This tender, fall-apart pork shoulder infused with apple cider is a fall favorite.

The sweet and tangy flavors make it perfect for serving with mashed potatoes or over egg noodles.

It’s a set-it-and-forget-it dish that fills your home with an irresistible aroma.

Ingredients

• 3-4 lb pork shoulder, trimmed
• 1 onion, sliced
• 2 apples, peeled and sliced
• 2 cups apple cider
• 1 cup chicken broth
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 2 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 bay leaves

Kitchen Equipment Needed

• Slow cooker
• Large skillet
• Tongs
• Cutting board
• Chef’s knife

Step-by-Step Instructions

1. Pat the pork shoulder dry with paper towels and season generously with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until golden brown, about 8-10 minutes total. Use tongs to turn the meat.
3. Transfer the seared pork to the slow cooker.
4. In the same skillet, add the sliced onion and apples. Cook for 5 minutes until softened, scraping up any browned bits from the pan.
5. Add the onion and apple mixture to the slow cooker, spreading it around the pork.
6. In a mixing bowl, whisk together the apple cider, chicken broth, and Dijon mustard. Pour over the pork.
7. Sprinkle dried thyme over the pork and add the bay leaves.
8. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the pork is fork-tender.
9. Remove the pork from the slow cooker and shred it using two forks. Discard the bay leaves.
10. Skim excess fat from the sauce in the slow cooker, then blend the sauce with an immersion blender for a smoother texture, if desired. Return the pork to the sauce and stir to combine.
11. Serve hot over mashed potatoes or egg noodles.

Tips

• Choose a pork shoulder with some fat for better flavor and tenderness.
• For a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp cold water and stir into the slow cooker during the last 30 minutes of cooking.
• Store leftovers in an airtight container in the fridge for up to 4 days or freeze for 3 months.
• Try using tart apples like Granny Smith for a balanced flavor.

See Also: Cider Braised Pot Roast

3. Crockpot Lasagna Soup

This lasagna soup is like a warm hug in a bowl, combining all the flavors of classic lasagna in an easy, slow cooker format.

It’s cheesy, tomatoey, and perfect for cozy fall nights. Plus, it’s a hit with kids and adults alike!

Ingredients

• 1 lb Italian sausage
• 1 onion, diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce
• 4 cups chicken broth
• 8 oz lasagna noodles, broken into pieces
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Salt and black pepper to taste
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh parsley, chopped, for garnish

Kitchen Equipment Needed

• Slow cooker
• Large skillet
• Wooden spoon
• Cutting board
• Chef’s knife
• Can opener

Step-by-Step Instructions

1. In a large skillet, cook the Italian sausage over medium heat, breaking it up with a wooden spoon, until browned, about 5-7 minutes. Drain excess fat.
2. Add the diced onion to the skillet and cook until softened, about 4-5 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
3. Transfer the sausage, onion, and garlic mixture to the slow cooker.
4. Add the crushed tomatoes, tomato sauce, chicken broth, dried basil, dried oregano, red pepper flakes (if using), salt, and black pepper. Stir to combine.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
6. About 30 minutes before serving, stir in the broken lasagna noodles. Cover and cook until the noodles are tender, about 20-30 minutes.
7. In a small mixing bowl, combine the ricotta cheese, mozzarella cheese, and Parmesan cheese.
8. Serve the soup hot, topped with a dollop of the cheese mixture and a sprinkle of chopped parsley.

Tips

• Use mild or spicy Italian sausage based on your preference.
• Break the lasagna noodles into bite-sized pieces for easier eating.
• For a creamier soup, stir in 1/2 cup heavy cream with the noodles.
• Store leftovers in an airtight container in the fridge for up to 4 days.

See Also: Crockpot Lasagna Soup Recipe

4. Slow Cooker Butternut Squash Soup

This velvety butternut squash soup is a fall classic, bursting with the nutty, sweet flavors of butternut squash and a hint of nutmeg. It’s simple to make and perfect for warming up on crisp autumn days.

Ingredients

• 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, chopped
• 1 apple, peeled and chopped
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1/2 tsp ground nutmeg
• 1 tsp dried thyme
• Salt and black pepper to taste
• Pumpkin seeds, for garnish

Kitchen Equipment Needed

• Slow cooker
• Immersion blender or blender
• Cutting board
• Chef’s knife
• Vegetable peeler

Step-by-Step Instructions

1. Place the cubed butternut squash, diced onion, minced garlic, chopped carrot, and chopped apple in the slow cooker.
2. Pour in the vegetable broth. Add the dried thyme, ground nutmeg, salt, and black pepper.
3. Stir to combine, then cover and cook on low for 6-8 hours or on high for 3-4 hours, until the squash and carrots are very soft.
4. Use an immersion blender to puree the soup directly in the slow cooker until smooth. If using a blender, work in batches and be careful with the hot liquid.
5. Stir in the heavy cream until fully incorporated. Taste and adjust seasoning with more salt or black pepper if needed.
6. Serve hot, garnished with pumpkin seeds.

Tips

• To make peeling the butternut squash easier, pierce it with a fork and microwave for 2-3 minutes to soften the skin.
• For a vegan version, replace heavy cream with coconut milk.
• Store leftovers in an airtight container in the fridge for up to 5 days or freeze for 3 months.
• Add a pinch of cinnamon for extra warmth.

See Also: Butternut Squash Soup

5. Slow Cooker Beef Manhattan

This slow cooker beef Manhattan is a comforting, hearty dish featuring tender beef in a rich gravy, served over mashed potatoes. It’s a nostalgic meal that’s perfect for fall family dinners.

Ingredients

• 2 lbs beef chuck roast, cut into 2-inch chunks
• 1 onion, sliced
• 2 cups beef broth
• 1 (10.5 oz) can cream of mushroom soup
• 2 tbsp Worcestershire sauce
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp garlic powder
• Salt and black pepper to taste
• 2 tbsp cornstarch (optional, for thickening)
• 4 cups prepared mashed potatoes

Kitchen Equipment Needed

• Slow cooker
• Large skillet
• Tongs
• Cutting board
• Chef’s knife
• Mixing bowl

Step-by-Step Instructions

1. Season the beef chuck roast chunks with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear the beef chunks on all sides until browned, about 6-8 minutes. Work in batches to avoid overcrowding.
3. Transfer the beef to the slow cooker.
4. In the same skillet, cook the sliced onion until softened, about 5 minutes. Add to the slow cooker.
5. In a mixing bowl, whisk together the beef broth, cream of mushroom soup, Worcestershire sauce, dried thyme, and garlic powder. Pour over the beef and onions.
6. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the beef is tender.
7. If a thicker gravy is desired, mix cornstarch with 2 tbsp cold water in a small bowl. Stir into the slow cooker 30 minutes before serving and cook on high until thickened.
8. Serve the beef and gravy over hot mashed potatoes.

Tips

• Searing the beef chuck roast adds depth of flavor, so don’t skip this step.
• For a richer gravy, add 1/4 cup red wine to the broth mixture.
• Store leftovers in an airtight container in the fridge for up to 4 days or freeze for 3 months.
• Serve with a side of green beans for a complete meal.

See Also: Slow Cooker Beef Manhattan

6. Slow Cooker Chicken Tortellini Soup

This creamy, comforting chicken tortellini soup is loaded with tender chicken, cheesy tortellini, and fall veggies. It’s a hearty meal that’s perfect for busy weeknights or a cozy weekend lunch.

Ingredients

• 1 lb chicken breasts, boneless and skinless
• 1 onion, diced
• 2 carrots, sliced
• 2 stalks celery, sliced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 (9 oz) package cheese tortellini
• 1 cup heavy cream
• 1 tsp dried thyme
• 1 tsp dried parsley
• Salt and black pepper to taste
• Fresh spinach, a handful, optional

Kitchen Equipment Needed

• Slow cooker
• Cutting board
• Chef’s knife
• Wooden spoon

Step-by-Step Instructions

1. Place the chicken breasts, diced onion, sliced carrots, sliced celery, and minced garlic in the slow cooker.
2. Pour in the chicken broth. Add the dried thyme, dried parsley, salt, and black pepper. Stir to combine.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
4. Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
5. Add the cheese tortellini and heavy cream. Stir gently, then cover and cook on high for 20-30 minutes, until the tortellini is tender.
6. If using spinach, stir it in during the last 5 minutes of cooking until wilted.
7. Taste and adjust seasoning with more salt or black pepper if needed.
8. Serve hot, garnished with extra dried parsley if desired.

Tips

• Use fresh or frozen cheese tortellini; if using frozen, add 5-10 minutes to the cooking time.
• For a lighter version, replace heavy cream with half-and-half.
• Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently to avoid overcooking the tortellini.
• Add a pinch of red pepper flakes for a slight kick.

See Also: Chicken Tortellini Soup

7. Crockpot Herb Butter Chicken and Wild Rice

This flavorful dish combines tender chicken with wild rice and a rich herb butter sauce.

Ingredients

• 1 lb chicken thighs, boneless and skinless
• 1 cup wild rice, rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 3 cups chicken broth
• 1/4 cup butter
• 1 tsp dried rosemary
• 1 tsp dried thyme
• salt and black pepper to taste

Kitchen Equipment Needed

• slow cooker
• cutting board
• chef’s knife
• wooden spoon
• measuring cups

Step-by-Step Instructions

1. Place chicken thighs, wild rice, diced onion, and minced garlic in the slow cooker.
2. Add chicken broth, dried rosemary, dried thyme, salt, and black pepper.
3. Place butter on top.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender and rice is cooked.
5. Shred the chicken with two forks and stir to combine with the rice and sauce.
6. Serve hot with a side of green beans.

Tips

• Use chicken breasts for a leaner option.
• Add mushrooms for extra flavor.
• Store leftovers in an airtight container in the fridge for 4 days.
• Garnish with fresh parsley.

See Also: Herb Butter Chicken and Wild Rice

8. Slow Cooker French Onion Soup

This rich, savory French onion soup is a fall classic, with caramelized onions and a cheesy topping that’s perfect for dipping crusty bread.

The slow cooker makes it effortless to achieve deep, complex flavors.

Ingredients

• 4 large onions, thinly sliced
• 3 tbsp butter, melted
• 1 tbsp olive oil
• 1 tbsp sugar
• 4 cups beef broth
• 2 cups chicken broth
• 1/4 cup dry white wine (optional)
• 1 tsp dried thyme
• 2 bay leaves
• Salt and black pepper to taste
• 4 slices baguette
• 1 cup shredded Gruyère cheese

Kitchen Equipment Needed

• Slow cooker
• Cutting board
• Chef’s knife
• Baking sheet
• Oven-safe bowls

Step-by-Step Instructions

1. Place the sliced onions, melted butter, olive oil, and sugar in the slow cooker. Stir to coat the onions evenly.
2. Cover and cook on low for 8-10 hours, stirring occasionally, until the onions are caramelized and golden brown.
3. Add the beef broth, chicken broth, dry white wine (if using), dried thyme, bay leaves, salt, and black pepper. Stir to combine.
4. Cover and cook on low for an additional 2-3 hours to blend the flavors.
5. Preheat your oven to broil. Place baguette slices on a baking sheet and toast under the broiler for 1-2 minutes per side until golden.
6. Ladle the soup into oven-safe bowls. Place a toasted baguette slice on top of each bowl and sprinkle with Gruyère cheese.
7. Broil for 2-3 minutes until the cheese is melted and bubbly. Serve immediately.

Tips

• Slice the onions thinly for even caramelization.
• If you don’t have Gruyère cheese, mozzarella or Swiss cheese works well.
• Store leftovers (without the bread and cheese topping) in an airtight container in the fridge for up to 5 days.
• Omit the dry white wine for an alcohol-free version and replace with more broth.

See Also: French Onion Cabbage Soup

9. Slow Cooker Sweet Potato Chili

This vegetarian-friendly sweet potato chili is hearty, healthy, and bursting with fall flavors.

The sweet potatoes add a natural sweetness that balances the smoky spices, making it a crowd-pleaser for all diets.

Ingredients

• 2 large sweet potatoes, peeled and diced
• 1 onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 (28 oz) can diced tomatoes
• 2 cups vegetable broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• Fresh cilantro, chopped, for garnish

Kitchen Equipment Needed

• Slow cooker
• Cutting board
• Chef’s knife
• Can opener
• Wooden spoon

Step-by-Step Instructions

1. Place the diced sweet potatoes, onion, red bell pepper, and minced garlic in the slow cooker.
2. Add the black beans, chickpeas, diced tomatoes, and vegetable broth.
3. Sprinkle in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir to combine.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the sweet potatoes are tender.
5. Taste and adjust seasoning with more salt or black pepper if needed.
6. Serve hot, garnished with chopped cilantro.

Tips

• Cut the sweet potatoes into uniform pieces for even cooking.
• For a protein boost, add quinoa during the last 30 minutes of cooking.
• Store leftovers in an airtight container in the fridge for up to 5 days or freeze for 3 months.
• Top with avocado slices for extra creaminess.

See Also: Sweet Potato Chili Recipe

10. Slow Cooker Apple Cinnamon Oatmeal

Start your fall mornings with this warm, comforting apple cinnamon oatmeal.

The slow cooker makes it easy to wake up to a ready-to-eat breakfast filled with the flavors of apples and cinnamon.

Ingredients

• 1 cup steel-cut oats
• 2 apples, peeled and diced
• 4 cups water
• 1 cup milk (or almond milk)
• 1/4 cup brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp vanilla extract
• Salt, a pinch
• Chopped walnuts, for garnish

Kitchen Equipment Needed

• Slow cooker
• Cutting board
• Chef’s knife
• Measuring cups
• Wooden spoon

Step-by-Step Instructions

1. Spray the inside of the slow cooker with cooking spray to prevent sticking.
2. Add the steel-cut oats, diced apples, water, milk, brown sugar, ground cinnamon, ground nutmeg, vanilla extract, and a pinch of salt to the slow cooker.
3. Stir everything together with a wooden spoon until well combined.
4. Cover and cook on low for 7-8 hours (perfect for overnight cooking) or on high for 3-4 hours, until the oats are soft and the apples are tender.
5. Stir the oatmeal before serving to ensure an even consistency.
6. Serve hot, topped with chopped walnuts.

Tips

• Use steel-cut oats for the best texture; rolled oats can become mushy.
• For a vegan version, use almond milk or coconut milk.
• Store leftovers in an airtight container in the fridge for up to 5 days; reheat with a splash of milk.
• Add a drizzle of maple syrup for extra sweetness.

See Also: Apple Cinnamon Bread Recipe

11. Crockpot Apple Dump Cake

This effortless apple dessert is a sweet, spiced treat, perfect for fall gatherings with minimal prep.

Ingredients

• 2 (21 oz) cans apple pie filling
• 1 box yellow cake mix
• 1/2 cup butter, melted
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• whipped cream or vanilla ice cream, for serving

Kitchen Equipment Needed

• slow cooker
• mixing bowl
• spatula
• can opener

Step-by-Step Instructions

1. Spray the slow cooker with cooking spray.
2. Spread the apple pie filling evenly in the slow cooker.
3. In a mixing bowl, mix the yellow cake mix, ground cinnamon, and ground nutmeg. Sprinkle over the apple filling.
4. Drizzle melted butter evenly over the cake mix.
5. Cover and cook on high for 2-3 hours, until the top is golden and bubbly.
6. Serve warm with whipped cream or vanilla ice cream.

Tips

• Add 1/2 cup chopped pecans for crunch.
• Use fresh apples (6, peeled, sliced) tossed with sugar and cinnamon instead of canned filling.
• Store leftovers in an airtight container in the fridge for 4 days; reheat before serving.
• Line the slow cooker with parchment paper for easy cleanup.

See Also: Apple Dump Cake Recipe

12. Crockpot Vegetarian Chili

This hearty chili is packed with beans and fall vegetables, delivering bold flavors for a meatless meal.

Ingredients

• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 1 sweet potato, peeled and diced
• 1 onion, diced
• 1 bell pepper, diced
• 2 cups vegetable broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• salt and black pepper to taste

Kitchen Equipment Needed

• slow cooker
• cutting board
• chef’s knife
• can opener
• wooden spoon

Step-by-Step Instructions

1. Add black beans, kidney beans, diced tomatoes, diced sweet potato, onion, and bell pepper to the slow cooker.
2. Pour in vegetable broth. Add chili powder, ground cumin, salt, and black pepper.
3. Stir to combine, then cover and cook on low for 6-8 hours or on high for 3-4 hours, until vegetables are tender.
4. Taste and adjust seasoning. Serve hot with sour cream or shredded cheese.

Tips

• Add 1 cup corn for sweetness.
• For extra heat, include a diced jalapeño.
• Store leftovers in an airtight container in the fridge for 5 days or freeze for 3 months.
• Serve with tortilla chips for crunch.

See Also: Vegetarian Chili

13. Crockpot White Chicken Chili

This creamy, mildly spiced chili with chicken and white beans is a cozy fall favorite.

Ingredients

• 1 lb chicken breasts, boneless and skinless
• 2 (15 oz) cans white beans, drained and rinsed
• 1 (4 oz) can green chiles
• 1 onion, diced
• 3 cups chicken broth
• 1/2 cup heavy cream
• 1 tsp ground cumin
• 1 tsp dried oregano
• salt and black pepper to taste

Kitchen Equipment Needed

• slow cooker
• cutting board
• chef’s knife
• can opener
• forks

Step-by-Step Instructions

1. Place chicken breasts, white beans, green chiles, and diced onion in the slow cooker.
2. Add chicken broth, ground cumin, dried oregano, salt, and black pepper.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender (165°F).
4. Shred the chicken with two forks and return to the slow cooker.
5. Stir in heavy cream and cook on high for 10-15 minutes.
6. Serve hot with tortilla strips.

Tips

• Use salsa verde instead of green chiles for a tangier flavor.
• For a lighter version, use half-and-half instead of heavy cream.
• Store leftovers in an airtight container in the fridge for 4 days.
• Garnish with cilantro or avocado.

See Also: White Chicken Chili Recipe

14. Crockpot Chicken Enchilada Soup

This zesty soup brings bold Mexican flavors with tender chicken and enchilada sauce.

Ingredients

• 1 lb chicken breasts, boneless and skinless
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (10 oz) can enchilada sauce
• 1 (14.5 oz) can diced tomatoes
• 2 cups chicken broth
• 1 onion, diced
• 1 tsp chili powder
• 1 tsp ground cumin
• salt and black pepper to taste

Kitchen Equipment Needed

• slow cooker
• cutting board
• chef’s knife
• can opener
• forks

Step-by-Step Instructions

1. Add chicken breasts, black beans, corn, enchilada sauce, diced tomatoes, diced onion, and chicken broth to the slow cooker.
2. Sprinkle in chili powder, ground cumin, salt, and black pepper.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender.
4. Shred the chicken with two forks and stir back into the soup.
5. Serve hot with shredded cheese and tortilla strips.

Tips

• Add a diced jalapeño for extra heat.
• Use rotisserie chicken to save time; add it in the last hour.
• Store leftovers in an airtight container in the fridge for 4 days.
• Garnish with cilantro or sour cream.

See Also: Chicken Enchilada Soup

15. Slow Cooker Mississippi Pot Roast

This tender beef roast with tangy pepperoncini is a savory, crowd-pleasing fall dish.

Ingredients

• 3 lb beef chuck roast
• 1 packet ranch dressing mix
• 1 packet au jus gravy mix
• 1/2 cup butter
• 6 pepperoncini peppers
• 1/4 cup pepperoncini juice
• salt and black pepper to taste

Kitchen Equipment Needed

• slow cooker
• tongs
• measuring cup

Step-by-Step Instructions

1. Season the beef chuck roast with salt and black pepper. Place in the slow cooker.
2. Sprinkle ranch dressing mix and au jus gravy mix over the roast.
3. Place butter and pepperoncini peppers on top. Pour in pepperoncini juice.
4. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until fork-tender.
5. Shred the beef with two forks and serve with the sauce.

Tips

• Serve with mashed potatoes or rolls to soak up the sauce.
• Add carrots or potatoes for a one-pot meal.
• Store leftovers in an airtight container in the fridge for 4 days.
• Use less butter (1/4 cup) for a lighter version.

See Also: Mississippi Pot Roast Recipe

16. Crockpot Chicken Wild Rice Soup

This creamy soup combines tender chicken and nutty wild rice for a cozy fall dinner.

Ingredients

• 1 lb chicken breasts, boneless and skinless
• 1 cup wild rice, rinsed
• 1 onion, diced
• 2 carrots, sliced
• 2 stalks celery, sliced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp dried thyme
• 1 tsp garlic powder
• salt and black pepper to taste

Kitchen Equipment Needed

• slow cooker
• cutting board
• chef’s knife
• wooden spoon
• measuring cups

Step-by-Step Instructions

1. Place chicken breasts, wild rice, diced onion, sliced carrots, and sliced celery in the slow cooker.
2. Add chicken broth, dried thyme, garlic powder, salt, and black pepper.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken reaches 165°F and rice is tender.
4. Shred the chicken with two forks and return to the slow cooker.
5. Stir in heavy cream and cook on high for 10-15 minutes.
6. Serve hot with crusty bread.

Tips

• Use a wild rice blend for varied texture.
• For a dairy-free version, use coconut milk instead of heavy cream.
• Store leftovers in an airtight container in the fridge for 4 days.
• Garnish with parsley for freshness.

See Also: Chicken Wild Rice Soup

17. Crockpot Cheeseburger Soup

This rich soup captures the flavors of a cheeseburger in a cozy, creamy bowl, perfect for fall evenings.

Ingredients

• 1 lb ground beef
• 1 onion, diced
• 2 carrots, sliced
• 2 stalks celery, sliced
• 3 cups chicken broth
• 1 cup shredded cheddar cheese
• 1 cup heavy cream
• 1/4 cup all-purpose flour
• 1 tsp garlic powder
• salt and black pepper to taste

Kitchen Equipment Needed

• slow cooker
• large skillet
• cutting board
• chef’s knife
• wooden spoon

Step-by-Step Instructions

1. In a large skillet, cook ground beef over medium heat until browned, about 5-7 minutes. Drain fat and transfer to the slow cooker.
2. Add diced onion, sliced carrots, and sliced celery to the slow cooker.
3. Pour in chicken broth. Sprinkle with garlic powder, salt, and black pepper.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until vegetables are tender.
5. Whisk all-purpose flour with heavy cream and stir into the slow cooker. Add shredded cheddar cheese and cook on high for 15-20 minutes until thickened.
6. Serve hot with croutons.

Tips

• Add diced potatoes for extra heartiness.
• Use ground turkey for a leaner option.
• Store leftovers in an airtight container in the fridge for 4 days.
• Top with bacon bits for extra flavor.

See Also: Cheeseburger Soup Recipe

18. Crockpot Pumpkin Oatmeal

This warm, spiced pumpkin oatmeal is a cozy breakfast option for crisp fall mornings.

Ingredients

• 1 cup steel-cut oats
• 1 cup pumpkin puree
• 3 cups milk
• 1/2 cup brown sugar
• 1 tsp pumpkin pie spice
• 1 tsp vanilla extract
• Pinch of salt
• chopped pecans, for garnish

Kitchen Equipment Needed

• slow cooker
• mixing bowl
• whisk
• measuring cups

Step-by-Step Instructions

1. Spray the slow cooker with cooking spray.
2. In a mixing bowl, whisk steel-cut oats, pumpkin puree, milk, brown sugar, pumpkin pie spice, vanilla extract, and salt.
3. Pour into the slow cooker.
4. Cover and cook on low for 6-8 hours or overnight, until oats are soft.
5. Stir well and serve hot, garnished with chopped pecans.

Tips

• Use almond milk for a dairy-free version.
• Add raisins or dried cranberries for sweetness.
• Store leftovers in an airtight container in the fridge for 5 days; reheat with a splash of milk.
• Drizzle with maple syrup for extra flavor.

See Also: Pumpkin Oatmeal Recipe

19. Crockpot Sweet Potato Stew

This hearty vegetarian stew features sweet potatoes and warm spices for a comforting fall meal.

Ingredients

• 2 sweet potatoes, peeled and cubed
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 onion, diced
• 2 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• salt and black pepper to taste
• kale, for garnish

Kitchen Equipment Needed

• slow cooker
• cutting board
• chef’s knife
• can opener
• vegetable peeler

Step-by-Step Instructions

1. Add cubed sweet potatoes, chickpeas, diced tomatoes, and diced onion to the slow cooker.
2. Pour in vegetable broth. Add ground cumin, smoked paprika, ground cinnamon, salt, and black pepper.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until sweet potatoes are tender.
4. Stir in a handful of chopped kale 10 minutes before serving.
5. Serve hot with crusty bread.

Tips

• Add lentils for extra protein.
• For a creamier texture, blend a portion with an immersion blender.
• Store leftovers in an airtight container in the fridge for 5 days.
• Garnish with parsley for color.

See Also: Sweet Potato Stew

20. Crockpot Creamy Broccoli Cheddar Chicken

This creamy, cheesy dish combines chicken and broccoli for a comforting fall dinner.

Ingredients

• 1 lb chicken breasts, boneless and skinless
• 2 cups broccoli florets
• 1 cup shredded cheddar cheese
• 1 cup heavy cream
• 1 cup chicken broth
• 1 onion, diced
• 1 tsp garlic powder
• 1 tsp dried thyme
• salt and black pepper to taste

Kitchen Equipment Needed

• slow cooker
• cutting board
• chef’s knife
• measuring cups
• forks

Step-by-Step Instructions

1. Place chicken breasts, broccoli florets, and diced onion in the slow cooker.
2. Add chicken broth, garlic powder, dried thyme, salt, and black pepper.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender.
4. Shred the chicken with two forks and return to the slow cooker.
5. Stir in heavy cream and shredded cheddar cheese. Cook on high for 10-15 minutes until cheese melts.
6. Serve hot over rice.

Tips

• Use frozen broccoli to save time; add in the last hour.
• For a thicker sauce, add 1 tbsp cornstarch mixed with 2 tbsp water.
• Store leftovers in an airtight container in the fridge for 4 days.
• Garnish with extra cheese.

See Also: Broccoli Cheddar Chicken

FAQs About Fall Crockpot Recipes

1. Can I make these crockpot recipes ahead of time?

Yes, all these recipes can be prepared ahead of time.

You can assemble the ingredients in the slow cooker, cover, and refrigerate overnight.

Start cooking when ready. This is great for busy mornings or overnight cooking.

2. How can I make these recipes vegetarian-friendly?

For the pumpkin chili, replace ground beef with plant-based meat or extra beans. For the pork shoulder, use jackfruit or tofu.

The lasagna soup can use vegetarian sausage, and the butternut squash soup is already vegetarian.

The beef Manhattan can use mushrooms or lentils instead of beef chuck roast.

3. How do I store leftovers from these crockpot recipes?

Store leftovers in airtight containers in the refrigerator for up to 4-5 days or freeze for up to 3 months.

Reheat gently on the stove or in the microwave.

4. Can I use a different type of meat for these recipes?

Yes, for the pumpkin chili, try ground turkey or chicken.

For the pork shoulder, use pork butt or chicken thighs.

The lasagna soup can use ground beef or turkey sausage. The beef Manhattan can use beef stew meat.

5. How can I adjust the cooking time for these recipes?

Use the high setting for half the low setting time (e.g., 6-8 hours on low equals 3-4 hours on high).

Check doneness to avoid overcooking, especially for the oatmeal and cake.

See Also: Pumpkin Chili Recipe

Conclusion

These easy fall crockpot recipes are all about bringing warmth and flavor to your table with minimal effort.

From the rich, spiced pumpkin chili to the creamy butternut squash soup, each dish is designed to make your fall meals cozy and delicious.

The slow cooker does most of the work, so you can spend more time enjoying the season’s crisp air and colorful leaves.

Try these recipes for your next family dinner or cozy night in, and let the comforting aromas fill your home. Happy cooking.

Recommended:

• Pumpkin Mac and Cheese
• Apple Cider Cupcakes
• Cinnamon Swirl Pumpkin Bread
• Pumpkin Cookies Recipe
• Honeycrisp Apple and Feta Salad
• Chai Scones with Maple Chai Glaze
• Pumpkin Apple Streusel Muffins