Hey there, fellow crockpot fanatic! Picture this: Leaves crunching underfoot, a crisp chill in the air, and your kitchen smelling like pure autumn magic without you lifting a finger after dumping everything in. Who wouldn’t kill for set-it-and-forget-it meals that scream fall vibes? These 18 crockpot recipes hit that sweet spot—cozy soups, hearty stews, and sweet treats that warm you from the inside out. I whipped these up for busy weeks when I crave comfort food but refuse to babysit a pot. Grab your slow cooker, and let’s turn those fall cravings into reality. Trust me, your taste buds (and your schedule) will thank you.
1. Hearty Beef and Root Vegetable Stew
Kick off fall with a stew that hugs you like a flannel blanket. This bad boy packs in tender beef and seasonal veggies, making weeknights feel like a harvest festival.
Ingredients
- 2 pounds beef chuck, cut into chunks
- 4 carrots, sliced
- 3 potatoes, diced
- 2 parsnips, chopped
- 1 onion, diced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- Salt and pepper to taste
Step-by-Step Instructions
- Toss the beef chunks into your crockpot.
- Add the sliced carrots, diced potatoes, chopped parsnips, and diced onion.
- Pour in the beef broth and stir in the tomato paste, thyme, salt, and pepper.
- Set it on low for 8 hours or high for 4 hours until the beef melts in your mouth.
- Give it a quick stir before serving.
Why You’ll Love It
This stew nails that rich, earthy flavor fall demands—think beef so tender it falls apart with a fork. I once threw in extra parsnips for sweetness, and it elevated the whole thing; skip them if you’re not a fan, but IMO, they’re the secret star. Perfect for meal prep, it tastes even better reheated.
2. Spicy Pumpkin Turkey Chili
Who says chili can’t get a fall upgrade? This pumpkin twist adds creamy depth without overwhelming the spice, turning your crockpot into a flavor powerhouse.
Ingredients
- 1 pound ground turkey
- 1 can pumpkin puree (15 oz)
- 1 can diced tomatoes (14 oz)
- 1 can black beans, drained
- 1 onion, chopped
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 2 cups chicken broth
- Salt to taste
Step-by-Step Instructions
- Brown the ground turkey in a skillet, then dump it into the crockpot.
- Mix in the pumpkin puree, diced tomatoes, black beans, and chopped onion.
- Sprinkle the chili powder, cumin, and salt over everything.
- Pour in the chicken broth and stir well.
- Cook on low for 6 hours or high for 3 hours.
Why You’ll Love It
The pumpkin sneaks in that subtle sweetness, balancing the heat like a pro—spicy enough to wake you up but not scorch your tongue. Last time I made it, I swapped turkey for beef and regretted it; stick with turkey for a lighter vibe. It’s a crowd-pleaser that freezes like a dream.
3. Apple Cider Pulled Pork
Fall without apples? No thanks. This pulled pork soaks up cider goodness, shredding effortlessly for sandwiches that scream autumn picnic.
Ingredients
- 3 pounds pork shoulder
- 2 cups apple cider
- 1 onion, sliced
- 2 apples, chopped
- 1/4 cup brown sugar
- 2 tablespoons apple cider vinegar
- 1 teaspoon cinnamon
- Salt and pepper
Step-by-Step Instructions
- Place the pork shoulder in the crockpot.
- Scatter the sliced onion and chopped apples around it.
- Whisk together the apple cider, brown sugar, vinegar, cinnamon, salt, and pepper; pour over the pork.
- Cover and cook on low for 8-10 hours.
- Shred the pork with two forks right in the pot.
Why You’ll Love It
That cider infuses everything with a tangy-sweet punch—juicy pork that pulls apart like butter. I tried adding extra cinnamon once, and it went from good to addictive; dial it back if you’re spice-shy. Ideal for game days or lazy Sundays.
4. Creamy Butternut Squash Soup
Soup season calls, and this creamy number answers with zero effort. Blend fall’s favorite squash into silkiness that pairs perfectly with crusty bread.
Ingredients
- 1 large butternut squash, peeled and cubed
- 2 carrots, chopped
- 1 onion, diced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon nutmeg
- Salt and pepper
Step-by-Step Instructions
- Add the cubed squash, chopped carrots, and diced onion to the crockpot.
- Pour in the vegetable broth.
- Season with nutmeg, salt, and pepper.
- Cook on low for 6 hours until veggies soften.
- Blend everything smooth, then stir in the coconut milk.
Why You’ll Love It
It delivers that velvety texture with a nutty warmth—nutmeg ties it all together without overpowering. I subbed almond milk once and it worked, but coconut adds richness; your call. Cozy up with a bowl on rainy days.
5. Homestyle Chicken and Herb Dumplings
Craving grandma’s comfort? This chicken stew with fluffy dumplings simmers away, filling your home with herby aromas that say “fall’s here.”
Ingredients
- 4 chicken thighs, boneless
- 3 carrots, sliced
- 2 celery stalks, chopped
- 1 onion, diced
- 4 cups chicken broth
- 1 cup biscuit mix for dumplings
- 1/2 cup milk
- 1 teaspoon poultry seasoning
Step-by-Step Instructions
- Place the chicken thighs, sliced carrots, chopped celery, and diced onion in the crockpot.
- Pour the chicken broth over and add poultry seasoning.
- Cook on low for 6 hours.
- Mix biscuit mix with milk to form dough; drop spoonfuls on top.
- Cook another hour on high until dumplings puff up.
Why You’ll Love It
The dumplings soak up that savory broth, creating bites of pure comfort—chicken stays juicy every time. I forgot the herbs once and it fell flat; don’t skip them. Great for when you need soul-soothing food fast.
6. Lentil and Kale Harvest Stew
Go meatless with this powerhouse stew. Lentils and kale bring the protein and greens, making it a fall staple that’s as nutritious as it is tasty.
Ingredients
- 1 cup green lentils
- 4 cups vegetable broth
- 2 carrots, diced
- 1 bunch kale, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt
Step-by-Step Instructions
- Rinse the lentils and add them to the crockpot.
- Toss in the diced carrots, chopped kale, onion, and minced garlic.
- Add cumin and salt.
- Pour in the vegetable broth.
- Cook on low for 7 hours until lentils tenderize.
Why You’ll Love It
Earthy lentils mingle with kale’s bite for a hearty, filling bowl—cumin adds that warm kick. I added extra garlic last batch and loved the depth; tone it down if you’re kissin’ someone later :). Super for vegan nights.
7. Maple Balsamic Glazed Carrots
Side dish alert! These carrots caramelize in maple magic, turning simple veggies into a fall side that steals the show.
Ingredients
- 2 pounds baby carrots
- 1/4 cup maple syrup
- 2 tablespoons balsamic vinegar
- 2 tablespoons butter
- 1 teaspoon thyme
- Salt and pepper
Step-by-Step Instructions
- Dump the baby carrots into the crockpot.
- Mix maple syrup, balsamic vinegar, melted butter, thyme, salt, and pepper; pour over carrots.
- Stir to coat.
- Cook on low for 4 hours, stirring halfway.
- Serve hot.
Why You’ll Love It
The glaze hits sweet and tangy notes perfectly—carrots get tender without mushiness. I doubled the balsamic once and it got too vinegary; balance is key. Pairs killer with any roast.
8. Cranberry Orange Turkey Meatballs
Festive flavors in meatball form. Cranberries and orange zest jazz up turkey, creating bites that feel like Thanksgiving preview.
Ingredients
- 1 pound ground turkey
- 1 cup cranberry sauce
- Zest of 1 orange
- 1/2 cup breadcrumbs
- 1 egg
- 1 teaspoon ginger
- 2 cups chicken broth
Step-by-Step Instructions
- Mix ground turkey, breadcrumbs, egg, orange zest, and ginger; form into meatballs.
- Place meatballs in crockpot.
- Pour cranberry sauce and chicken broth over them.
- Cook on low for 5 hours.
- Stir gently before serving.
Why You’ll Love It
Tart cranberries cut through the turkey’s mildness—zesty and addictive. Skipped the ginger once? Bland city; it wakes everything up. Awesome over rice or as apps.
9. Cheesy Sweet Potato Casserole
Sweet potatoes meet cheese in this twist. Crockpot does the work, yielding creamy, bubbly goodness with a fall crunch.
Ingredients
- 4 sweet potatoes, peeled and cubed
- 1 cup shredded cheddar
- 1/2 cup milk
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 cup pecans, chopped
- Salt
Step-by-Step Instructions
- Add cubed sweet potatoes to crockpot.
- Mix milk, brown sugar, cinnamon, and salt; pour over.
- Cook on low for 6 hours.
- Mash slightly, stir in cheese until melted.
- Top with chopped pecans.
Why You’ll Love It
Cheesy meets sweet in a way that’s surprisingly harmonious—pecans add that crunch factor. I used extra cheese and it got gooey heaven; watch portions if calorie-counting. Holiday table must-have.
10. Overnight Cinnamon Apple Oatmeal
Breakfast sorted! Wake up to warm oats infused with apples and cinnamon, like pie in a bowl minus the guilt.
Ingredients
- 2 cups steel-cut oats
- 4 cups almond milk
- 2 apples, chopped
- 1/4 cup maple syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Pinch of salt
Step-by-Step Instructions
- Combine oats, chopped apples, maple syrup, cinnamon, nutmeg, and salt in crockpot.
- Pour in almond milk.
- Stir well.
- Cook on low overnight for 7-8 hours.
- Serve with extra toppings if desired.
Why You’ll Love It
Apples soften into gooey perfection, blending with spices for cozy mornings. Tried regular milk? Fine, but almond keeps it lighter. FYI, it reheats beautifully for busy weeks.
11. Creamy Sausage and Potato Soup
Potato soup gets a sausage upgrade. This creamy concoction simmers into comfort food gold, ideal for chilly evenings.
Ingredients
- 1 pound Italian sausage, browned
- 4 potatoes, diced
- 1 onion, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon paprika
- Salt and pepper
Step-by-Step Instructions
- Brown sausage and add to crockpot.
- Toss in diced potatoes and chopped onion.
- Add paprika, salt, and pepper.
- Pour in chicken broth.
- Cook on low for 6 hours, then stir in cream.
Why You’ll Love It
Sausage infuses smoky depth into creamy potatoes—pure indulgence. I subbed turkey sausage and it stayed flavorful; go spicy for extra kick. Warms you right up.
12. Slow-Cooked Beef Brisket with Fall Roots
Brisket fans, rejoice. This melts with root veggies, delivering fall’s best in one pot.
Ingredients
- 3 pounds beef brisket
- 3 carrots, chopped
- 2 turnips, diced
- 1 onion, sliced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon rosemary
Step-by-Step Instructions
- Place brisket in crockpot.
- Surround with chopped carrots, diced turnips, and sliced onion.
- Mix beef broth, Worcestershire, and rosemary; pour over.
- Cook on low for 9 hours.
- Slice against the grain.
Why You’ll Love It
Brisket turns fork-tender, absorbing root earthiness—rosemary seals the deal. Overcooked once? Dry disaster; low and slow wins. Sandwich leftovers rock.
13. Vegan Pumpkin Coconut Curry
Curry with a fall spin. Pumpkin and coconut create creamy heat that’s vegan-friendly and flavor-packed.
Ingredients
- 1 can pumpkin puree (15 oz)
- 1 can coconut milk
- 2 cups vegetable broth
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons curry powder
- 1 cup chickpeas, drained
- Salt
Step-by-Step Instructions
- Add pumpkin puree, coconut milk, and vegetable broth to crockpot.
- Stir in diced onion, minced garlic, curry powder, chickpeas, and salt.
- Mix thoroughly.
- Cook on low for 5 hours.
- Adjust spices if needed.
Why You’ll Love It
Pumpkin thickens the curry into silky bliss—chickpeas add heartiness. Too mild? Amp the curry; I did and it popped. Perfect for meatless Mondays.
14. Smoky Ham and White Bean Soup
Ham hock magic happens here. Beans absorb smokiness, crafting a soup that’s fall comfort in a bowl.
Ingredients
- 1 ham hock
- 2 cups white beans, soaked
- 3 carrots, sliced
- 1 onion, chopped
- 4 cups chicken broth
- 1 teaspoon thyme
- Pepper
Step-by-Step Instructions
- Place ham hock in crockpot.
- Add soaked beans, sliced carrots, and chopped onion.
- Season with thyme and pepper.
- Pour in chicken broth.
- Cook on low for 8 hours; remove hock and shred meat back in.
Why You’ll Love It
Smoky ham elevates beans to savory heaven—thyme adds herbal pop. Forgot to soak beans? Canned work, but fresh taste better. Freezes like a champ.
15. Ginger Pear Compote
Dessert time! Pears and ginger stew into a warm topping that’s fall’s answer to ice cream’s best friend.
Ingredients
- 6 pears, peeled and sliced
- 1/4 cup honey
- 1 tablespoon fresh ginger, grated
- 1 teaspoon cinnamon
- Juice of 1 lemon
- 1/4 cup water
Step-by-Step Instructions
- Add sliced pears to crockpot.
- Mix honey, grated ginger, cinnamon, lemon juice, and water; pour over.
- Stir gently.
- Cook on low for 4 hours.
- Mash slightly for compote texture.
Why You’ll Love It
Ginger zings against pear sweetness—cinnamon warms it up nicely. I added extra lemon and it brightened everything; too sweet otherwise. Spoon over yogurt or cake.
16. Italian Sausage and Bell Pepper Stew
Sausage and peppers, fall edition. This simmers into juicy perfection, great for subs or solo.
Ingredients
- 1 pound Italian sausage, sliced
- 3 bell peppers, sliced
- 1 onion, sliced
- 1 can diced tomatoes (14 oz)
- 2 cloves garlic, minced
- 1 teaspoon oregano
- Salt
Step-by-Step Instructions
- Brown sausage slices and add to crockpot.
- Toss in sliced peppers, onion, and minced garlic.
- Add diced tomatoes and oregano; season with salt.
- Stir.
- Cook on low for 6 hours.
Why You’ll Love It
Peppers soften into sweet-savory bliss with sausage—oregano ties it Italian-style. Went mild sausage? Boring; spice it up. Versatile for meals.
17. Harvest Corn and Bacon Chowder
Chowder with fall corn flair. Bacon adds smokiness, making this creamy soup irresistible.
Ingredients
- 4 cups corn kernels
- 6 slices bacon, cooked and crumbled
- 3 potatoes, diced
- 1 onion, chopped
- 4 cups milk
- 1 teaspoon thyme
- Salt and pepper
Step-by-Step Instructions
- Add corn, diced potatoes, and chopped onion to crockpot.
- Pour in milk; add thyme, salt, and pepper.
- Cook on low for 5 hours.
- Stir in crumbled bacon.
- Thicken if desired with a slurry.
Why You’ll Love It
Corn’s sweetness pairs with bacon’s crunch—creamy without heaviness. Skipped bacon? Vegetarian win, but miss the smoke. Cozy fall lunch.
18. Mulled Apple Cider (Non-Alcoholic)
End on a drink note. This spiced cider warms without booze, perfect for sipping by the fire.
Ingredients
- 8 cups apple cider
- 1 orange, sliced
- 4 cinnamon sticks
- 6 cloves
- 1 teaspoon allspice
- 1/4 cup brown sugar (optional)
Step-by-Step Instructions
- Pour apple cider into crockpot.
- Add sliced orange, cinnamon sticks, cloves, allspice, and brown sugar.
- Stir.
- Cook on low for 3 hours to infuse flavors.
- Strain and serve hot.
Why You’ll Love It
Spices transform cider into aromatic heaven—cloves add that punch. Added sugar? Sweeter, but natural works too. Kid-friendly fall sipper :).
There you have it—18 crockpot wonders that let fall flavors shine while you chill. These set-it-and-forget-it gems save time, pack nutrition, and deliver coziness on demand. Which one hits your table first? Dig in and enjoy the season!
