I know you can use your trusty slow cooker year-round, but there’s just something extra comforting about fall Crockpot recipes.
I’m talking about soups, stews, chili, and even dessert. These dishes are delicious, filling, and just what you need when you want something warm and soothing.
Fall favorites almost always include apples, pumpkin, and plenty of potatoes.
But I’ve thrown in a couple of classics that you might not think to make in a Crockpot.
So don’t wait! If you’re looking for a warm, cozy meal that requires almost no effort at all, try out these 30 fantastic fall Crockpot recipes.
Do you spend fall wishing you could just eat pumpkin pie for breakfast? Now you can!
Between the pumpkin puree, spice mix, cinnamon, and vanilla, this is one big bowl of yum.
Plus, you can easily make up a nice big batch when you have the time and keep it in the fridge for a week’s worth of delicious and filling breakfasts.
Is there anything chicken noodle soup can’t fix? I used to think it was magic as a kid! And it’s so easy to make at home.
For this recipe, you’ll just need to throw everything in the pot and forget about it.
Keep the chicken breasts whole, that way you can shred them once they’ve cooked through. I much prefer that to big chunks!
You might not think it, but potatoes and soup go hand in hand (actually, potatoes go hand in hand with pretty much anything – even dessert!).
If you like your soups on the thicker side, this one is definitely for you.
It needs just 10 minutes of prep time and gets so much amazing flavor from the cream of chicken soup!
Just like the pumpkin recipe from above, this oatmeal is like eating a slice of warm pie.
This recipe is vegan and calls for almond milk – though you can use whatever milk you have on hand. Regular milk will give you a creamier texture in the end.
Depending on how you like it, chop your apples large or small. The smaller they are, the more they will infuse into the mix.
But if you like a bit of texture, keep them pretty chunky.
I’ve been making pasta in the Crockpot for years.
The trick is to add extra liquid so that the pasta can cook right in the sauce, saving you the hassle of an extra step and an extra pot to clean.
This recipe is no different. You’ll add uncooked pasta right into the pot with the milk, cheese, and seasonings.
Just be sure to use a good quality cheese, and grate it yourself. The pre-shredded kind doesn’t always have a ton of flavor and doesn’t melt the same.
Apple butter is so much better than a sugary jam. It’s sweet, but not too sweet, and spreads like a dream on everything from toast to cinnamon bagels.
It’s different from applesauce in that it gets cooked longer. You’ll notice it’s deeper in color with a more caramel flavor and is much thicker.
We all love a good bowl of beefy, tomato-filled chili. But it can get a little boring if you make the same recipe over and over again.
That’s why I like to switch it up with this super tasty chicken chili. You’ll get so many amazing flavors, and it’s just as filling and warm.
And you can so easily make this spicy by adding in lots of jalapeños!
In my house, I’ll admit to hoarding pumpkins when they’re in season. I just can’t help myself, and it doesn’t take me long to fill my freezer with pumpkin puree.
But before I freeze it all down, I just have to make a big batch of spicy pumpkin soup.
It’s so silky smooth and creamy, and when served with grilled cheese, it’s the perfect fall lunch!
I often get asked what the difference is between pumpkin and butternut squash, and the truth is – not much.
They’re similar in color, texture, and flavor, and I’ve often used one over the other with nobody being able to tell.
This vegan-friendly soup uses coconut milk for added sweetness, along with carrots, which also brighten the whole thing up.
Apple crisp is the heavenly combination of baked, spiced apples and a crunchy, crispy oatmeal top.
Making it in the slow cooker will allow the apples to stew, making them super tender and bursting with flavor.
To get that crispy texture on top, be sure to lay paper towels over the top to catch any moisture, and broil for a few minutes before serving.
If you’ve ever made scalloped potatoes, you’ll know that sometimes they can start to burn on top before they cook all the way through.
Moving them to the Crockpot will fix that! The even heat from the slow cooker will let the potatoes cook evenly, without burning the top in a hot oven.
If you like it with some golden bubbling cheese on top, just broil for a few minutes before serving – or use a chef’s torch.
As the name would suggest, this soup has a lovely sweetness under all those veggies!
To bring out that sweet flavor, this recipe calls for a bunch of yummy warm spices and even a bit of almond butter for a delightful nutty undertone.
Of course, you can leave the nut butter out if you want it allergy-free.
This southern classic was made for the Crockpot!
I always think of it as a stew, given how thick it is, but no matter what you call it, it’s homegrown comfort in a bowl.
Use pre-made biscuits to speed up your prep, and be sure to mix them in so they can soak up all that incredible chicken flavor.
How many times have you pulled your sweet potatoes out of the oven to find they’re still hard on the inside? Or too hard on the outside?
This slow cooker method is a foolproof way of getting the fluffiest, most tender potatoes around.
Just be sure to give them a good scrub before you add them to the pot.
When you make sweet potato casserole, you usually need to pre-bake and mash your potatoes before adding them to the baking dish with a topping.
But once again, the Crockpot saves you that extra step and that extra pot to clean!
You can cook and mash your potatoes right in the slow cooker, and top it off to finish cooking without even lifting the pot out.
If it’ll work for sweet potatoes, you know it’ll work for regular mashed potatoes!
This clever recipe uses chicken broth to not only keep the potatoes from sticking, but to also flavor them as they cook.
The combination of butter, sour cream, parsley, and cream cheese is divine, but you can keep it lean with just a splash of cream if you want.
You can also make it vegan with some almond milk or dairy-free butter instead.
The base of this delicious soup is made using carrots, onions, broccoli, and chicken stock – so, it’s basically super healthy!
Ok, so maybe it’s not since you’ll be adding a creamy, cheese-filled roux to the mix. But it’s an incredible way to get your kids to eat their veggies!
Crockpot stuffing is so hands-off, making it the perfect addition to your holiday table.
I know the oven is already full, so why not use your slow cooker to make this fan-fave?
The trick to getting the best texture and taste is to make it like a bread pudding. Add everything to the pot and let it sit overnight.
You can prep everything right in the pot and just cover it with cling film while it sits in the fridge. Then you’ll just need to pull it out and add it to the slow cooker.
I’m a huge fan of roasted veggies, but I know that it can be a chore to get kids to eat them (even some adults too!).
So, why not make up a quick little glaze? It will enhance the flavors of the veggies so well, and I’m sure there won’t be a scrap left!
When it comes to soups and stews, the longer they cook, the better they taste.
As the ingredients sit together and mature, the taste will be that much more pronounced!
And it’s especially true with this minestrone soup.
As it slowly cooks, the vegetables will become tender, and the pasta will absorb everything to make each bite better than the last.
If you’ve ever tried cornbread and not liked it, I’m guessing it was overcooked and a little dry.
The texture is so good when it’s done right, but can be grainy if you overdo it.
Cooking it in the Crockpot will help to keep the moisture in, making sure this is tender, moist, and bursting with flavor.
Having spent an extended time abroad, I’ve learned to love tea just as much as coffee. And nothing brings me more joy than the smell of a pot of chai.
You will need chai tea bags, but then you’ll be adding cinnamon sticks, allspice, cloves, anise, honey, and milk, to make this an irresistible spiced latte.
I highly recommend trying this for your next book club or gathering. Just make a big pot and let it warm the house.
Did you know you can make this insanely good pumpkin cake in the Crockpot with just three ingredients? It’s true!
You’ll need a cake mix, ideally spiced, but any vanilla box will work too. The moisture and flavor will come from pumpkin puree and evaporated milk.
It’s not the prettiest cake in the world, and you won’t be stacking it up to decorate, but it’s crazy-moist and perfect with a scoop of ice cream.
Usually, an apple brown Betty is quite similar to apple crisp, with spiced, baked apples on the bottom and a flour and sugar top.
It usually doesn’t have any oats and is more cake-like than apple crisp.
This recipe is a little different, using leftover bread cubes as a topping. It’s such a great way to make a hearty dessert and use up leftover bread to boot!
If you want it a little more indulgent, try soaking your bread cubes in an egg and milk custard first.
Let it all soak in and then gently pour over the apples for a creamy, bread-pudding finish.
There’s nothing better than homemade apple cider. It’s sweet, tart, spiced, and so easy to make your own.
I like to start with unsweetened apple juice so that I can adjust the sugar to my liking.
Spices are a must in my house, but I also love the flavor of orange in there, too.
Usually, I’ll use two smaller Crockpots out and make one for the kids, with some extra sugar, and one for the adults, with a little whiskey for warmth.
Not only is this recipe hands-off and super easy, but it’s also perfect to make ahead.
So if you’re planning a big gathering, you can easily whip this up a day or two in advance to have it ready when you need it.
Fresh cranberries work best for this, as they’ll hold their shape a little better to give you great texture.
If you use frozen, you might need to cook it a bit longer to account for the added moisture.
Baked apples are such a fantastic, healthy, natural dessert.
I like to dig a nice deep hole in mine so that I can fill them with lots of spiced oats and sugar.
If you cut the top flat, you’ll get a lovely crust on top, too.
We all know that when you make a joint of beef, it needs some time to rest after it comes out of the oven, right?
Well, did you know that you can make a quick gravy, right in the Crockpot, using the juices from the beef – all while the joint rests?
Just set it going when the meat comes out and it will be thick and ready to serve when the meat is!
I usually add pumpkin or squash to my chili anyway, just to bulk it out and add some flavor and texture.
But this recipe actually uses pumpkin puree to make it sweet and creamy and perfectly thick. Feel free to add some chunks, too!
I have to admit that I’m a big pastry lover. I think the flaky, buttery goodness enhances pies and tarts and also makes them easier to handle and slice.
That being said, not everyone thinks the same, and not everyone can even eat pastry.
This recipe is great for those crust-haters and is super easy to make. Just be sure to line your pot with foil, or you’ll be scooping it out in a (delicious) mess.
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