17 Cozy Fall Crockpot Meals for Chilly Nights

Is there a better feeling than that first real chilly night of fall? The one where you pull out your favorite chunky sweater, maybe light a pumpkin-spice-something candle, and realize that your summer salad days are officially behind you? You crave something warm, something hearty, something that feels like a hug from the inside out.

But here’s the catch: you also don’t have the energy to stand over a stove for an hour after a long day. I get it. We’ve all been there.

That’s where our hero, the humble crockpot, waltzes in. This isn’t just an appliance; it’s your personal chef, your meal-prep savior, the reason you can come home to a house that smells like a five-star restaurant and a dinner that’s ready to eat now, not in forty-five minutes. No fuss, no frantic stirring, just pure, unadulterated cozy goodness.

So, grab that coffee (or let’s be real, a nice glass of red wine), get comfortable, and let’s talk about the 17 coziest, most delicious fall crockpot meals that will make you wonder how you ever survived autumn without them.

1. Classic Beef Stew That Tastes Like a Hug

Short Hook / Why It’s Awesome → This is the stew of your childhood dreams, but better because you didn’t have to slave over it all day.

Ingredients

• 2 lbs stewing beef, cubed
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 4 large carrots, peeled and chopped into chunks
• 3 Yukon Gold potatoes, chopped into chunks
• 4 cups beef broth
• 1 (6 oz) can tomato paste
• 2 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 2 bay leaves
• Salt and black pepper to taste
• 1 cup frozen peas (to add at the end!)

Step-by-Step Instructions

1. Season the beef generously with salt and pepper. For extra flavor, you can quickly sear it in a hot pan first, but honestly? You can skip this step and it’ll still be amazing. I’ve done both.
2. Dump the beef, onion, garlic, carrots, and potatoes into your crockpot.
3. In a separate bowl, whisk together the beef broth, tomato paste, and Worcestershire sauce. Pour this over the meat and veggies.
4. Add the thyme and bay leaves. Give everything a good stir.
5. Cover and cook on LOW for 8 hours or on HIGH for 4-5 hours.
6. In the last 30 minutes of cooking, stir in the frozen peas. This keeps them bright green and perfectly tender.

Why You’ll Love It

It’s the ultimate comfort food, period. The beef becomes so tender it practically melts, and the broth thickens into a rich, savory gravy that’s perfect for sopping up with a piece of crusty bread. It’s a complete, satisfying meal in a bowl.

2. Creamy Tuscan Chicken

Short Hook / Why It’s Awesome → Fancy enough for company, easy enough for a Tuesday. This is your new secret weapon.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 cup sun-dried tomatoes in oil, drained and chopped
• 1 (10 oz) jar roasted red peppers, drained and sliced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cups fresh spinach
• 1 tsp Italian seasoning

Step-by-Step Instructions

1. Place the chicken breasts at the bottom of the crockpot. Season with salt, pepper, and Italian seasoning.
2. Scatter the diced onion, garlic, sun-dried tomatoes, and roasted red peppers over the chicken.
3. Pour the chicken broth over everything.
4. Cover and cook on LOW for 6 hours or on HIGH for 3-4 hours.
5. About 20 minutes before serving, remove the chicken and shred it with two forks. Return it to the pot.
6. Stir in the heavy cream, Parmesan cheese, and fresh spinach. Let it cook for another 15-20 minutes until the spinach has wilted and the sauce is heated through.

Why You’ll Love It

It tastes like you ordered it from a fancy Italian bistro. The creamy, slightly tangy sauce with pops of flavor from the sun-dried tomatoes is just incredible. Serve it over pasta, rice, or with a big hunk of garlic bread to get every last drop.

3. Hearty Lentil and Sausage Soup

Short Hook / Why It’s Awesome → Packed with protein and fiber, this soup is ridiculously healthy and satisfying without tasting like “health food.”

Ingredients

• 1 lb Italian sausage (mild or hot), casings removed
• 1 cup brown or green lentils, rinsed
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 6 cups chicken broth
• 1 (14.5 oz) can diced tomatoes
• 2 tsp Italian seasoning
• Parmesan rind (optional, but a game-changer for flavor!)

Step-by-Step Instructions

1. In a skillet, brown the Italian sausage, breaking it up with a spoon. Drain off any excess grease.
2. Transfer the sausage to your crockpot. Add the rinsed lentils, onion, carrots, celery, diced tomatoes, chicken broth, and Italian seasoning.
3. If you have a leftover Parmesan rind, toss it in right now. It will melt into the soup, giving it an incredible umami depth.
4. Cover and cook on LOW for 7-8 hours or on HIGH for 4 hours.
5. Remove the Parmesan rind before serving (it will be soft and gooey). Season with salt and pepper to taste.

Why You’ll Love It

This soup is a nutritional powerhouse that doesn’t skimp on flavor. The sausage makes it feel indulgent, while the lentils make it incredibly hearty and filling. It’s a complete meal that freezes beautifully for future lazy nights.

4. Apple Cider Pulled Pork

Short Hook / Why It’s Awesome → Sweet, savory, and fall-spiced, this pork is so versatile you’ll want to make it every week.

Ingredients

• 1 (3-4 lb) pork shoulder (pork butt)
• Salt, pepper, and garlic powder
• 2 cups apple cider (not juice—get the good, spiced stuff!)
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 onion, sliced
• 4 cloves garlic, smashed
• 2 tbsp Dijon mustard

Step-by-Step Instructions

1. Pat the pork shoulder dry and rub it all over with a generous amount of salt, pepper, and garlic powder.
2. Place the sliced onion and smashed garlic at the bottom of the crockpot. Place the pork on top.
3. In a bowl, whisk together the apple cider, apple cider vinegar, brown sugar, and Dijon mustard. Pour this over the pork.
4. Cover and cook on LOW for 8-10 hours until the pork is fall-apart tender.
5. Remove the pork, shred it, and skim the fat off the cooking liquid. You can mix some of the liquid back into the pork for extra moisture and flavor.

Why You’ll Love It

The flavor is pure autumn. It’s incredible piled high on buns for sandwiches, stuffed into tacos, or served over a pile of creamy mashed potatoes. It’s a crowd-pleaser that requires almost zero effort.

5. Cozy Chicken and Dumplings

Short Hook / Why It’s Awesome → The ultimate comfort food classic, made even easier. No one needs to know you used biscuit dough.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (trust me, thighs are better here!)
• 2 tbsp butter
• 1 onion, diced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 4 cups chicken broth
• 1 tsp poultry seasoning
• 1 (16.3 oz) can refrigerated biscuit dough (the flaky kind!)

Step-by-Step Instructions

1. Place the chicken thighs, butter, onion, carrots, celery, chicken broth, and poultry seasoning in the crockpot.
2. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
3. About 45 minutes before serving, remove the chicken and shred it. Return it to the pot.
4. Open the can of biscuit dough. Separate each biscuit and cut it into 4-6 small pieces.
5. Drop the biscuit pieces into the simmering soup. Cover and cook on HIGH for 30-40 minutes, until the dumplings are cooked through and fluffy.

Why You’ll Love It

It’s the definition of cozy. The broth is rich, the chicken is tender, and the dumplings are soft, fluffy pillows of joy. It’s a one-pot wonder that soothes the soul on the dreariest of days.

6. Fire-Roasted Tomato and Tortellini Soup

Short Hook / Why It’s Awesome → It’s like a supercharged, grown-up version of tomato soup, and it comes together in a flash.

Ingredients

• 2 (28 oz) cans fire-roasted diced tomatoes
• 4 cups vegetable broth
• 1 onion, diced
• 4 cloves garlic, minced
• 1 tbsp Italian seasoning
• 1/2 cup heavy cream or half-and-half
• 1 (20 oz) package fresh cheese tortellini
• 2 cups fresh spinach

Step-by-Step Instructions

1. Combine the tomatoes, broth, onion, garlic, and Italian seasoning in your crockpot.
2. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
3. About 20 minutes before serving, use an immersion blender to lightly puree the soup until it’s your desired consistency. (You can also transfer it in batches to a blender).
4. Stir in the heavy cream, fresh tortellini, and spinach. Cover and cook on HIGH for another 15-20 minutes, until the tortellini is tender and the spinach has wilted.

Why You’ll Love It

This soup is a total flavor bomb. The fire-roasted tomatoes add a smoky depth, and the cheesy tortellini makes it feel like a full meal. It’s the quickest way to feel fancy and satisfied on a busy weeknight.

7. Maple Dijon Glazed Pork Tenderloin

Short Hook / Why It’s Awesome → It’s elegant, incredibly easy, and the glaze is so good you’ll want to eat it with a spoon.

Ingredients

• 2 (1 lb) pork tenderloins
• 1/2 cup Dijon mustard
• 1/4 cup pure maple syrup
• 2 tbsp apple cider vinegar
• 1 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tsp dried rosemary

Step-by-Step Instructions

1. Place the pork tenderloins in your crockpot.
2. In a small bowl, whisk together the Dijon mustard, maple syrup, apple cider vinegar, soy sauce, garlic, and rosemary.
3. Pour the glaze over the pork, turning to coat.
4. Cover and cook on LOW for 5-6 hours or on HIGH for 3-4 hours, until the pork is cooked through.
5. For a thicker glaze, remove the pork, pour the juices into a saucepan, and simmer for 5-10 minutes until reduced.

Why You’ll Love It

Pork tenderloin can be intimidating, but the crockpot makes it foolproof. It comes out perfectly juicy and infused with the sweet, savory, and tangy glaze. Serve it with mashed sweet potatoes for the ultimate fall feast.

8. White Chicken Chili

Short Hook / Why It’s Awesome → A lighter, brighter twist on classic chili that’s packed with flavor and ready to warm you up.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 1 onion, diced
• 2 (4 oz) cans diced green chiles
• 3 (15 oz) cans cannellini beans, rinsed and drained
• 4 cups chicken broth
• 1 tsp cumin
• 1 tsp oregano
• 1/2 cup sour cream
• 1 cup shredded Monterey Jack cheese

Step-by-Step Instructions

1. Place the chicken, onion, green chiles, beans, broth, cumin, and oregano in the crockpot.
2. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
3. Remove the chicken and shred it. Return it to the pot.
4. Stir in the sour cream and shredded cheese until the cheese is melted and the soup is creamy.
5. Season with salt and pepper to taste.

Why You’ll Love It

It’s creamy, a little bit spicy, and so comforting. The white beans make it feel substantial without being heavy. Top it with extra cheese, cilantro, and a squeeze of lime for a seriously delicious bowl.

9. French Onion Soup with Melty Gruyère

Short Hook / Why It’s Awesome → Yes, you can make legendary French Onion Soup in a crockpot. Your patience (and your taste buds) will thank you.

Ingredients

• 4 large yellow onions, thinly sliced
• 3 tbsp butter
• 2 tsp fresh thyme (or 1 tsp dried)
• 1/2 cup dry white wine (like Sauvignon Blanc)
• 6 cups beef broth
• 1 tbsp Worcestershire sauce
• Baguette, sliced
• 2 cups shredded Gruyère cheese

Step-by-Step Instructions

1. Place the sliced onions, butter, and thyme in your crockpot. Yes, that’s it for now. Cover and cook on HIGH for 1 hour to get the onions sweating.
2. Reduce heat to LOW and cook for 10-12 hours, or until the onions are deeply caramelized and brown. (This is the secret—low and slow!).
3. Stir in the white wine, beef broth, and Worcestershire sauce. Cover and cook on HIGH for another 1-2 hours.
4. When ready to serve, ladle the soup into oven-safe bowls. Top with a slice of baguette and a generous handful of Gruyère cheese. Broil until the cheese is bubbly and golden.

Why You’ll Love It

The slow caramelization creates an unbelievable depth of flavor that is just not possible in 30 minutes on the stovetop. It’s a project, but 90% of it is hands-off. The cheesy, toasty bread and rich broth are worth every second.

10. Moroccan-Spiced Chickpea and Sweet Potato Stew

Short Hook / Why It’s Awesome → A vibrant, vegan-friendly stew that’s a flavor adventure for your taste buds.

Ingredients

• 2 sweet potatoes, peeled and cubed
• 1 onion, diced
• 2 (15 oz) cans chickpeas, rinsed and drained
• 1 (28 oz) can crushed tomatoes
• 3 cups vegetable broth
• 1 tbsp ras el hanout (a Moroccan spice blend—find it in the international aisle!)
• 1 tsp cumin
• 1/2 cup dried apricots, chopped (trust me on this!)

Step-by-Step Instructions

1. Combine everything—sweet potatoes, onion, chickpeas, crushed tomatoes, broth, spices, and apricots—in the crockpot.
2. Stir well to combine.
3. Cover and cook on LOW for 7-8 hours or on HIGH for 4 hours, until the sweet potatoes are tender.

Why You’ll Love It

The combination of warm spices, sweet potatoes, and the little bursts of sweetness from the apricots is absolutely magical. It’s healthy, hearty, and a wonderful break from the usual stew routine.

11. Easy-Peasy BBQ Beef Brisket

Short Hook / Why It’s Awesome → Fall-apart, smoky, and saucy brisket that’s impossible to mess up. Your sandwich game is about to level up.

Ingredients

• 1 (3-4 lb) beef brisket, trimmed of excess fat
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper
• 1 cup beef broth
• 2 cups of your favorite BBQ sauce

Step-by-Step Instructions

1. Mix the paprika, garlic powder, onion powder, salt, and pepper. Rub this mixture all over the brisket.
2. Place the brisket in the crockpot. Pour the beef broth around it (not over the top, to keep the rub intact).
3. Cover and cook on LOW for 8-9 hours.
4. Remove the brisket and drain the liquid from the pot. Shred the brisket, discarding any large fat pieces.
5. Return the shredded beef to the crockpot, stir in the BBQ sauce, and cook on LOW for another 30-60 minutes to let the flavors meld.

Why You’ll Love It

It’s the easiest way to achieve “smoked” brisket flavor without a smoker. The meat is incredibly tender and perfect for sandwiches, nachos, or just eating straight out of the pot with a fork. No judgment.

12. Creamy Wild Rice and Mushroom Soup

Short Hook / Why It’s Awesome → A rich, vegetarian soup that’s so creamy and earthy, you won’t believe there’s no meat in it.

Ingredients

• 1 cup wild rice blend, rinsed
• 1 lb cremini mushrooms, sliced
• 1 onion, diced
• 3 carrots, diced
• 3 celery stalks, diced
• 6 cups vegetable broth
• 2 tsp dried thyme
• 1/2 cup heavy cream
• 1/4 cup all-purpose flour (for thickening)

Step-by-Step Instructions

1. Combine the rinsed wild rice, mushrooms, onion, carrots, celery, vegetable broth, and thyme in the crockpot.
2. Cover and cook on LOW for 6-7 hours, until the rice is tender and has “bloomed.”
3. In a small bowl, whisk the flour into the heavy cream until smooth. Stir this mixture into the soup.
4. Cover and cook on HIGH for another 20-30 minutes, until the soup has thickened.

Why You’ll Love It

It’s elegant and comforting at the same time. The wild rice gives it a wonderful chewy texture, and the mushrooms provide a deep, savory flavor. It’s the soup you make when you want to feel a little bit fancy on a cozy night in.

13. Honey Garlic Chicken Thighs

Short Hook / Why It’s Awesome → Sticky, sweet, garlicky, and so simple. These thighs are weeknight royalty.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1/2 cup honey
• 1/2 cup soy sauce
• 4 cloves garlic, minced
• 1 tbsp sriracha (optional, for heat)
• 1 tbsp fresh ginger, grated
• 2 tbsp cornstarch mixed with 2 tbsp water (for thickening)

Step-by-Step Instructions

1. Season the chicken thighs with salt and pepper. For crispier skin, sear them skin-side down in a hot skillet first. (Optional but recommended!).
2. Place the chicken in the crockpot.
3. Whisk together the honey, soy sauce, garlic, sriracha, and ginger. Pour over the chicken.
4. Cover and cook on LOW for 6 hours or on HIGH for 3 hours.
5. Remove the chicken. Stir the cornstarch slurry into the sauce in the crockpot. Cook on HIGH for 10-15 minutes until the sauce thickens. Return the chicken to the pot to coat.

Why You’ll Love It

The sauce is absolutely addictive. IMO, it’s even better than takeout. Serve it over a pile of fluffy jasmine rice and some steamed broccoli to make it a full meal.

14. Three-Bean Vegetarian Chili

Short Hook / Why It’s Awesome → A hearty, no-fuss chili that’s packed with plant-based protein and flavor. It’s a guaranteed crowd-pleaser.

Ingredients

• 1 onion, diced
• 1 bell pepper, diced
• 2 (15 oz) cans kidney beans, rinsed
• 1 (15 oz) can black beans, rinsed
• 1 (15 oz) can pinto beans, rinsed
• 1 (28 oz) can crushed tomatoes
• 2 cups vegetable broth
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp smoked paprika

Step-by-Step Instructions

1. Dump everything into the crockpot. Yes, it’s that simple.
2. Stir well to combine all the spices.
3. Cover and cook on LOW for 7-8 hours or on HIGH for 4 hours.

Why You’ll Love It

It’s the easiest, most reliable chili recipe in your arsenal. It’s perfect for game day, meal prep, or just when you need a big, comforting bowl of something good. Top it with avocado, cilantro, and a dollop of sour cream or Greek yogurt.

15. Italian Wedding Soup with Tiny Meatballs

Short Hook / Why It’s Awesome → All the classic flavor of Italian Wedding Soup, with the crockpot doing all the heavy lifting.

Ingredients

• For the Meatballs: 1 lb ground turkey or chicken, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan, 1 egg, 1 tsp Italian seasoning.
• 8 cups chicken broth
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup acini di pepe or orzo pasta
• 4 cups fresh spinach

Step-by-Step Instructions

1. Mix the meatball ingredients in a bowl. Roll into tiny, bite-sized meatballs.
2. Place the onion, carrots, and celery in the crockpot. Pour the chicken broth over the top.
3. Gently drop the raw meatballs into the broth.
4. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
5. About 20 minutes before serving, stir in the pasta and cook on HIGH until tender. Stir in the spinach until it wilts.

Why You’ll Love It

It’s light yet satisfying, and those little homemade meatballs are so much better than frozen ones. The brothy base with pasta, greens, and meatballs is the definition of comfort in a bowl.

16. Cozy Pumpkin Turkey and Quinoa Chili

Short Hook / Why It’s Awesome → A healthy, autumn-inspired chili that’s secretly packed with nutrients. The pumpkin makes it silky and rich.

Ingredients

• 1 lb ground turkey
• 1 onion, diced
• 3 cloves garlic, minced
• 1 (15 oz) can pumpkin puree (NOT pumpkin pie filling)
• 1 (15 oz) can black beans, rinsed
• 1 (14.5 oz) can diced tomatoes
• 4 cups chicken broth
• 1/2 cup uncooked quinoa, rinsed
• 2 tbsp chili powder
• 1 tsp cumin

Step-by-Step Instructions

1. In a skillet, brown the ground turkey with the onion and garlic. Drain any fat.
2. Transfer the turkey mixture to the crockpot. Add the pumpkin, black beans, diced tomatoes, broth, quinoa, and spices.
3. Stir really well to incorporate the pumpkin.
4. Cover and cook on LOW for 7-8 hours or on HIGH for 4 hours.

Why You’ll Love It

The pumpkin adds a subtle sweetness and a velvety texture that makes this chili feel incredibly indulgent, while the quinoa and turkey keep it lean and mean. It’s a healthy dinner that tastes anything but.

17. Mississippi Pot Roast

Short Hook / Why It’s Awesome → It’s a viral sensation for a reason. Salty, tangy, peppery, and so stupidly easy it feels like cheating.

Ingredients

• 1 (3-4 lb) chuck roast
• 1 packet ranch seasoning mix
• 1 packet au jus gravy mix
• 1/2 cup salted butter, sliced
• 5-6 pepperoncini peppers
• 2 tbsp pepperoncini juice from the jar

Step-by-Step Instructions

1. Place the chuck roast in the crockpot.
2. Sprinkle the ranch and au jus packets evenly over the top.
3. Place the slices of butter and the pepperoncini peppers on and around the roast. Drizzle with the pepperoncini juice.
4. Cover and cook on LOW for 8 hours.
5. Shred the meat with two forks and stir it into the incredible juices.

Why You’ll Love It

FYI, this is the pot roast that will convert pot roast haters. The flavors are bold, tangy, and unlike any other roast you’ve had. It’s absolutely phenomenal served over mashed potatoes or piled on a hoagie roll.