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:

1. 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.
2. 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.
3. Add the frozen peas and heavy cream to the slow cook­er. Stir to com­bine.
4. 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.
5. 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.
6. 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:

1. In a large bowl, sea­son the cubed beef with salt and pep­per. Dust the beef with flour until it’s coat­ed.
2. Place the floured beef, car­rots, pota­toes, chopped onion, and minced gar­lic in your slow cook­er.
3. Mix the beef broth, water, red wine (if using), thyme, and bay leaves in a sep­a­rate bowl.
4. Pour the liq­uid mix­ture over the ingre­di­ents in the slow cook­er.
5. Cov­er and cook on low for 7–8 hours or on high for 3–4 hours or until the beef and veg­eta­bles are ten­der.
6. About 30 min­utes before serv­ing, stir in the frozen peas.
7. 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.
8. 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:

1. 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.
2. Add the diced but­ter­nut squash and apples to the pot. Con­tin­ue to cook for anoth­er 5 min­utes, stir­ring occa­sion­al­ly.
3. Pour the veg­etable or chick­en broth into a bowl and add the ground cin­na­mon, nut­meg, gin­ger, salt, and pep­per. Stir to com­bine.
4. 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.
5. 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.
6. 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.
7. Taste the soup and adjust the sea­son­ing with more salt and pep­per if need­ed.
8. 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:

1. 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.
2. 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.
3. Stir in the pump­kin puree, black beans, kid­ney beans, diced toma­toes (with their juice), and veg­etable or beef broth. Mix well.
4. Sea­son the chili with chili pow­der, ground cumin, cin­na­mon, salt, and pep­per. Adjust the sea­son­ing accord­ing to your taste.
5. 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.
6. After sim­mer­ing, taste the chili and adjust the sea­son­ings if nec­es­sary.
7. 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:

1. Pre­heat your oven to 350°F (175°C).
2. Heat the cook­ing oil over medi­um-high heat in a large oven­proof skil­let or roast­ing pan.
3. 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.
4. In the same skil­let, add the chopped onion and minced gar­lic. Sauté for about 2–3 min­utes until they become fra­grant and slight­ly translu­cent.
5. Add the apple cider, vine­gar, brown sug­ar, Dijon mus­tard, ground cin­na­mon, and ground nut­meg to the skil­let. Stir to com­bine all the ingre­di­ents.
6. Return the seared pork roast to the skil­let, coat­ing it with the apple cider.
7. Place the apple slices around the pork roast in the skil­let.
8. Cov­er the skil­let with a lid or alu­minum foil and trans­fer it to the pre­heat­ed oven.
9. 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.
10. Remove the skil­let from the oven and let the roast rest for a few min­utes before slic­ing.
11. 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:

1. Heat the veg­etable oil in a large pot or skil­let over medi­um heat.
2. Add the chopped onion and sauté for about 3–4 min­utes until it becomes translu­cent.
3. Add the minced gar­lic and gin­ger, and sauté for 1–2 min­utes until fra­grant.
4. Stir in the cur­ry pow­der, ground cumin, turmer­ic, and chili pow­der. Cook for about 1 minute, stir­ring con­stant­ly.
5. Add the cubed sweet pota­toes and con­tin­ue to sauté for anoth­er 5 min­utes, coat­ing the sweet pota­toes with the spices.
6. Pour in the diced toma­toes and coconut milk. Stir well to com­bine.
7. 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.
8. Add the drained and rinsed chick­peas to the pot. Stir and let them heat through for an addi­tion­al 5–7 min­utes.
9. Sea­son the sweet pota­to cur­ry with salt and pep­per to taste.
10. 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:

1. Pre­heat your oven to 350°F (175°C).
2. 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.
3. 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.
4. 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.
5. Pour in the chick­en broth, heavy cream, dried thyme, and dried sage. Stir to com­bine and bring to a sim­mer. Cook for 5 min­utes.
6. Slice the cooked chick­en into bite-sized pieces and add it to the skil­let. Stir in the cooked wild rice.
7. Trans­fer the mix­ture to a greased casse­role dish. Top with grat­ed Parme­san cheese and sliv­ered almonds.
8. 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.
9. 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:

1. 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.
2. Melt the unsalt­ed but­ter over medi­um heat in a large skil­let or fry­ing pan.
3. Add the sliced car­rots to the skil­let and sauté them for a few min­utes until they become ten­der and light­ly browned.
4. 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.
5. Sea­son the glazed car­rots with a pinch of salt and pep­per to taste. Adjust the sea­son­ing accord­ing to your pref­er­ences.
6. Once the car­rots are ten­der and glazed to your lik­ing, remove them from the heat.
7. 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:

1. Start by pre­heat­ing your oven to 375°F (190°C).
2. 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.
3. Sea­son the chick­en breasts with salt and pep­per to taste.
4. Place the chick­en breasts in a bak­ing dish or casse­role dish.
5. Pour the cran­ber­ry-orange sauce mix­ture over the chick­en, ensur­ing that the chick­en is well coat­ed.
6. Cov­er the bak­ing dish with alu­minum foil and bake in the oven for approx­i­mate­ly 25–30 min­utes.
7. 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).
8. Once the chick­en is cooked, please remove it from the oven.
9. Option­al­ly, gar­nish with fresh pars­ley for added fla­vor and pre­sen­ta­tion.
10. 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:

1. Pre­heat your oven to 350°F (175°C). Grease a bak­ing dish (approx­i­mate­ly 9x9 inch­es) and set it aside.
2. 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.
3. 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.
4. 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.
5. Trans­fer the bread and pump­kin mix­ture to the greased bak­ing dish, spread­ing it even­ly.
6. 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.
7. Once done, remove the bread pud­ding from the oven and let it cool for a few min­utes.
8. 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.