Easy Fall Crockpot Recipes for Dinners
Fall Crockpot Recipes for Dinners
Experience the warm, comforting embrace of autumn with our collection of easy fall crockpot recipes for dinners. As the leaves change and the air turns crisper, these hearty and delicious meals will fill your home with mouthwatering aromas and satisfy your taste buds. Whether you’re a busy parent, a working professional, or a food enthusiast, these recipes are designed to make your fall evenings cozy and stress-free. From savory stews to tender roasts, let your slow cooker do the work while you savor the season’s flavors.
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Slow Cooker Chicken and Dumplings: A classic comfort food featuring tender chicken, vegetables, and fluffy dumplings in a creamy broth.
Ingredients:
For the Chicken Stew:
- 2 lbs boneless, skinless chicken breasts or thighs
- 4 cups chicken broth
- 3 carrots, peeled and sliced
- 3 celery stalks, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup frozen peas
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper to taste
- 1 cup heavy cream
For the Dumplings:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1/4 cup unsalted butter, cold and cubed
- 1 cup milk
Instructions:
- Place the chicken, broth, carrots, celery, onion, garlic, dried thyme, and rosemary in your slow cooker. Season with salt and pepper. Cook on low for 6–8 hours or high for 3–4 hours until the chicken is cooked and shreds quickly.
- About 30 minutes before serving, remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
- Add the frozen peas and heavy cream to the slow cooker. Stir to combine.
- Prepare the dumplings in a separate mixing bowl. Whisk together the flour, baking powder, and salt. Add the cold, cubed butter and cut it into the dry ingredients using a pastry cutter or fork until the mixture resembles coarse crumbs. Pour in the milk and stir until just combined.
- Drop spoonfuls of the dumpling batter into the slow cooker on top of the chicken stew. Cover and cook on high for 30 minutes or until the dumplings are cooked through and puffed up.
- Serve the chicken and dumplings hot, garnished with fresh parsley if desired.
Enjoy your homemade Slow Cooker Chicken and Dumplings, a classic and comforting fall meal!
Beef Stew: Hearty and savory, this slow-cooked beef stew is perfect for warming up on cool autumn evenings.
Easy Fall Crockpot Recipes for Dinners provides home cooks with a great way to enjoy the cozy and comforting flavors of the fall season without a lot of hard work in the kitchen. With minimal prep time and effort, these slow-cooker recipes are perfect for busy days or chilly evenings when you want to relax and savor a hearty meal. Fall side dishes, like slow cooker sweet potato casserole or tender potatoes, are a wonderful addition to your favorite recipes for this time of year. The sweet potatoes’ sweetness pairs perfectly with brown sugar, making these dishes a fall favorite.
Ingredients:
- 2 pounds of stewing beef, cubed
- 4 large carrots, sliced
- 3 large potatoes, diced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups of beef broth
- 2 cups of water
- 1 cup of red wine (optional)
- 2 bay leaves
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- 1/4 cup of all-purpose flour
- 1/4 cup of cold water
- 1 cup of frozen peas (added near the end)
- Chopped fresh parsley for garnish
Instructions:
- In a large bowl, season the cubed beef with salt and pepper. Dust the beef with flour until it’s coated.
- Place the floured beef, carrots, potatoes, chopped onion, and minced garlic in your slow cooker.
- Mix the beef broth, water, red wine (if using), thyme, and bay leaves in a separate bowl.
- Pour the liquid mixture over the ingredients in the slow cooker.
- Cover and cook on low for 7–8 hours or on high for 3–4 hours or until the beef and vegetables are tender.
- About 30 minutes before serving, stir in the frozen peas.
- If you prefer a thicker stew, make a slurry by mixing 1/4 cup of cold water with 1/4 cup of flour until smooth. Stir the slurry into the stew and cook for 15–20 minutes until the stew thickens.
- Before serving, remove the bay leaves and garnish the stew with chopped fresh parsley.
Enjoy your homemade Beef Stew, a warm and hearty meal perfect for the fall season!
Butternut Squash Soup: This smooth and velvety soup is made from roasted butternut squash blended with aromatic spices and broth.
When it’s time to enjoy a cozy dinner, few things beat a delicious bowl of slow-cooker soup. Whether chicken noodle soup, lentil soup, or a unique chicken burrito bowl, these fall crockpot recipes are the best part of the season. Not only do they fill your home with enticing aromas, but they also provide a comforting meal for your entire family. With slow cooking, you can create a ton of flavor in your main dishes without much effort, making these recipes a favorite among home cooks.
Ingredients:
- 1 medium-sized butternut squash, peeled, seeded, and diced
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 apples, peeled, cored and chopped
- 3 cloves of garlic, minced
- 4 cups of vegetable or chicken broth
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/4 teaspoon of ground ginger
- Salt and pepper to taste
- 2 tablespoons of olive oil
- 1/2 cup of heavy cream (optional)
- Chopped fresh chives or parsley for garnish (optional)
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the chopped onions, carrots, and garlic. Sauté for about 5 minutes until they start to soften.
- Add the diced butternut squash and apples to the pot. Continue to cook for another 5 minutes, stirring occasionally.
- Pour the vegetable or chicken broth into a bowl and add the ground cinnamon, nutmeg, ginger, salt, and pepper. Stir to combine.
- Bring the mixture to a boil. Once it’s boiling, reduce the heat to low, cover, and let it simmer for about 20–25 minutes or until the vegetables are tender.
- Remove the pot from heat and let it cool slightly. Using an immersion blender, puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can use a regular blender, but be sure to cool the soup a bit more and blend it in batches.
- If you desire a creamier soup, stir in the heavy cream (optional) and return the pot to low heat. Let it warm through for a few minutes without boiling.
- Taste the soup and adjust the seasoning with more salt and pepper if needed.
- If desired, serve the Butternut Squash Soup hot, garnished with chopped fresh chives or parsley.
This warm and creamy Butternut Squash Soup is perfect for the fall season. Enjoy!
Pumpkin Chili: A unique twist on traditional chili with the addition of pumpkin puree and autumnal spices for a rich, flavorful meal.
Ingredients:
- 1 pound ground beef or ground turkey
- 1 onion, chopped
- 1 red bell pepper, chopped
- 2 cloves of garlic, minced
- 1 can (15 ounces) of pumpkin puree
- 1 can (15 ounces) of black beans, drained and rinsed
- 1 can (15 ounces) of kidney beans, drained and rinsed
- 1 can (15 ounces) of diced tomatoes
- 1 cup of vegetable or beef broth
- 1 tablespoon of chili powder
- 1 teaspoon of ground cumin
- 1/2 teaspoon of ground cinnamon
- Salt and pepper to taste
- Olive oil for cooking
Instructions:
- In a large pot, heat a little olive oil over medium heat. Add the chopped onion and red bell pepper. Sauté for about 5 minutes until they begin to soften.
- Add the minced garlic and ground beef (or turkey) to the pot. Cook, breaking up the meat with a spoon, until it’s browned and cooked through.
- Stir in the pumpkin puree, black beans, kidney beans, diced tomatoes (with their juice), and vegetable or beef broth. Mix well.
- Season the chili with chili powder, ground cumin, cinnamon, salt, and pepper. Adjust the seasoning according to your taste.
- Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, stirring occasionally.
- After simmering, taste the chili and adjust the seasonings if necessary.
- Serve your Pumpkin Chili hot, garnished with your choice of toppings, such as shredded cheese, sour cream, or chopped fresh cilantro.
This Pumpkin Chili is a delightful and hearty fall dish, perfect for warming up on a chilly evening. Enjoy!
Apple Cider Pork Roast: A succulent pork roast infused with apple cider’s sweet and tangy flavors, creating a delicious fall-inspired dish.
Ingredients:
- 3–4 pounds boneless pork loin roast
- 2 cups apple cider
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1/4 cup Dijon mustard
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 2 apples (such as Granny Smith), cored and sliced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper, to taste
- 2–3 tablespoons cooking oil
Instructions:
- Preheat your oven to 350°F (175°C).
- Heat the cooking oil over medium-high heat in a large ovenproof skillet or roasting pan.
- Season the pork roast with salt and pepper. Sear the roast in the skillet on all sides until it’s nicely browned, about 3–4 minutes per side. Remove the roast from the skillet and set it aside.
- In the same skillet, add the chopped onion and minced garlic. Sauté for about 2–3 minutes until they become fragrant and slightly translucent.
- Add the apple cider, vinegar, brown sugar, Dijon mustard, ground cinnamon, and ground nutmeg to the skillet. Stir to combine all the ingredients.
- Return the seared pork roast to the skillet, coating it with the apple cider.
- Place the apple slices around the pork roast in the skillet.
- Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
- Roast the pork for about 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium, as measured with a meat thermometer.
- Remove the skillet from the oven and let the roast rest for a few minutes before slicing.
- Slice the pork roast and serve it with the apple cider sauce from the skillet.
This Apple Cider Pork Roast is a delightful and savory dish that captures the essence of fall with its sweet and tangy apple flavors. Enjoy!
Sweet Potato Curry: A vegetarian option that combines sweet potatoes, chickpeas, and aromatic spices for a wholesome and tasty dinner.
Ingredients:
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon chili powder (adjust to taste)
- 3 large sweet potatoes, peeled and cubed
- 1 can (14 ounces) diced tomatoes
- 1 can (14 ounces) coconut milk
- 1 can (14 ounces) chickpeas, drained and rinsed
- Salt and pepper, to taste
- Fresh cilantro leaves for garnish (optional)
Instructions:
- Heat the vegetable oil in a large pot or skillet over medium heat.
- Add the chopped onion and sauté for about 3–4 minutes until it becomes translucent.
- Add the minced garlic and ginger, and sauté for 1–2 minutes until fragrant.
- Stir in the curry powder, ground cumin, turmeric, and chili powder. Cook for about 1 minute, stirring constantly.
- Add the cubed sweet potatoes and continue to sauté for another 5 minutes, coating the sweet potatoes with the spices.
- Pour in the diced tomatoes and coconut milk. Stir well to combine.
- Bring the mixture to a simmer, then reduce the heat, cover the pot, and let it cook for about 15–20 minutes or until the sweet potatoes are tender.
- Add the drained and rinsed chickpeas to the pot. Stir and let them heat through for an additional 5–7 minutes.
- Season the sweet potato curry with salt and pepper to taste.
- Serve the curry hot, garnished with fresh cilantro leaves if desired.
This Sweet Potato Curry is a flavorful and comforting dish that combines the sweetness of sweet potatoes with the rich and aromatic flavors of the spices. Enjoy your meal!
Chicken and Wild Rice Casserole: Creamy and satisfying, this dish features chicken, wild rice, and vegetables for a comforting meal.
Ingredients:
- 1 cup wild rice
- 2 cups water
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1 cup grated Parmesan cheese
- 1/2 cup slivered almonds
- Fresh parsley, chopped for garnish
Instructions:
- Preheat your oven to 350°F (175°C).
- Combine the wild rice and water in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes, or until the rice is tender and has absorbed the water. Set aside.
- Season the chicken breasts with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 4–5 minutes per side, or until they are no longer pink in the center. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and cook until it becomes translucent about 3 minutes. Add the minced garlic, mushrooms, celery, and carrots. Cook for another 5 minutes until the vegetables soften.
- Pour in the chicken broth, heavy cream, dried thyme, and dried sage. Stir to combine and bring to a simmer. Cook for 5 minutes.
- Slice the cooked chicken into bite-sized pieces and add it to the skillet. Stir in the cooked wild rice.
- Transfer the mixture to a greased casserole dish. Top with grated Parmesan cheese and slivered almonds.
- Cover the casserole with foil and bake in the oven for 30 minutes. Then, remove the foil and bake for 15 minutes or until the top is golden brown.
- Garnish with fresh chopped parsley before serving.
This Chicken and Wild Rice Casserole is a comforting and hearty dish, perfect for a family dinner. Enjoy!
Maple Glazed Carrots: Elevate your side dishes with tender carrots in a sweet, buttery maple glaze.
Ingredients:
- 1 pound of carrots, peeled and sliced into coins
- 2 tablespoons unsalted butter
- 2 tablespoons pure maple syrup
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions:
- Start by preparing the carrots. Peel them and slice them into coins or sticks, whichever you prefer. Make sure the carrot pieces are relatively uniform in size for even cooking.
- Melt the unsalted butter over medium heat in a large skillet or frying pan.
- Add the sliced carrots to the skillet and sauté them for a few minutes until they become tender and lightly browned.
- Drizzle the pure maple syrup over the carrots and continue to cook, stirring frequently, for another 5–7 minutes. The carrots should become caramelized and coated in the maple glaze.
- Season the glazed carrots with a pinch of salt and pepper to taste. Adjust the seasoning according to your preferences.
- Once the carrots are tender and glazed to your liking, remove them from the heat.
- Transfer the maple-glazed carrots to a serving dish, garnish with fresh parsley if desired, and serve immediately.
These Maple Glazed Carrots are a delightful side dish, perfect for any fall or holiday meal. Enjoy their sweet and savory flavor!
Cranberry Orange Chicken: Tangy cranberry sauce and zesty orange juice transform chicken into a sweet and savory delight.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup cranberry sauce (whole berry or jellied)
- 1/2 cup orange marmalade
- 2 tablespoons soy sauce
- 1 teaspoon minced garlic
- 1/2 teaspoon ground ginger
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions:
- Start by preheating your oven to 375°F (190°C).
- Combine the cranberry sauce, orange marmalade, soy sauce, minced garlic, and ground ginger in a mixing bowl. Mix the ingredients until they are well combined.
- Season the chicken breasts with salt and pepper to taste.
- Place the chicken breasts in a baking dish or casserole dish.
- Pour the cranberry-orange sauce mixture over the chicken, ensuring that the chicken is well coated.
- Cover the baking dish with aluminum foil and bake in the oven for approximately 25–30 minutes.
- After baking for about 25–30 minutes, remove the foil and continue baking for 10–15 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Once the chicken is cooked, please remove it from the oven.
- Optionally, garnish with fresh parsley for added flavor and presentation.
- Serve the Cranberry Orange Chicken with side dishes like rice, quinoa, or vegetables.
This dish offers a perfect balance of sweet and savory flavors and is an excellent addition to your fall or holiday menu. Enjoy!
Pumpkin Bread Pudding: For dessert, indulge in decadent pumpkin bread pudding cooked in your crockpot and served with a drizzle of caramel sauce.
For dessert, consider trying an easy fall dessert like a crockpot, apple butter, or pumpkin pie. These recipes are the perfect way to satisfy your sweet tooth during the fall season. Whether it’s a rainy day, game day, or just dinner time, these easy fall crockpot recipes have your back. They provide delicious dinners, comforting meals, and even fall side dishes that can be prepared with minimal effort and little prep work, ensuring you enjoy the best of the season with minimal stress.
Ingredients:
- 4 cups of stale bread cubes (about half a loaf)
- 1 cup canned pumpkin puree
- 1 cup milk
- 1/2 cup heavy cream
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup raisins or chopped nuts (optional)
- Whipped cream or vanilla ice cream for serving (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease a baking dish (approximately 9x9 inches) and set it aside.
- Combine the pumpkin puree, milk, heavy cream, granulated sugar, eggs, vanilla extract, ground cinnamon, ground nutmeg, ginger, and salt in a large mixing bowl. Whisk until well blended.
- Add the stale bread cubes to the mixture and gently toss them to ensure they are evenly coated. At this stage, you can also fold in raisins or chopped nuts.
- Let the bread and pumpkin mixture sit for about 15–20 minutes to allow the bread to absorb the liquid. Please give it a gentle stir occasionally during this time.
- Transfer the bread and pumpkin mixture to the greased baking dish, spreading it evenly.
- Bake in the oven for approximately 40–45 minutes or until the pudding is set and the top is golden brown. You can test doneness by inserting a knife or toothpick into the center; it should come out clean.
- Once done, remove the bread pudding from the oven and let it cool for a few minutes.
- Serve warm. If desired, you can top individual servings with whipped cream or a scoop of vanilla ice cream for an extra treat.
This Pumpkin Bread Pudding is a delightful dessert perfect for fall and the holiday season. It combines the cozy, spiced flavors of pumpkin with the comfort of bread pudding in one dish!
Easy Fall Crockpot Recipes for Dinners offers a delightful array of comforting and flavorful dishes to savor during autumn. From classic favorites like Slow Cooker Chicken and Dumplings to creative twists such as Pumpkin Chili, these recipes make dinnertime a breeze while filling your home with the warm aromas of fall. Embrace the convenience and deliciousness of slow cooking as you explore these hearty meals, perfect for cool evenings and gatherings with loved ones. Whip up these dishes, and let the slow cooker do the work while you savor the flavors of fall.