15 Best Slow Cooker Fall Recipes

Slow Cooker Butternut Squash Soup

This creamy and comforting soup is perfect for warming up chilly fall evenings.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 1/2 cup heavy cream or coconut milk

Cooking method:

1. Place the butternut squash, onion, and garlic into the slow cooker.
2. Pour in the vegetable broth and add the nutmeg, salt, and pepper.
3. Cover and cook on low for 6-8 hours or until the squash is very tender.
4. Use an immersion blender to puree the soup until smooth.
5. Stir in the heavy cream or coconut milk and let it heat through before serving.

Apple Cider Pulled Pork

This sweet and savory pulled pork is a delightful autumn main dish.

Ingredients:

• 3 pounds pork shoulder
• 2 cups apple cider
• 1 onion, sliced
• 2 cloves garlic, minced
• 1/4 cup apple cider vinegar
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1 teaspoon black pepper

Cooking method:

1. Place the pork shoulder in the slow cooker.
2. Add the apple cider, onion, garlic, apple cider vinegar, brown sugar, salt, and pepper.
3. Cover and cook on low for 8-10 hours until the pork is tender.
4. Shred the pork using two forks and mix it with the juices before serving.

Pumpkin Spice Oatmeal

Wake up to a warm and hearty breakfast with this pumpkin-flavored oatmeal.

Ingredients:

• 1 cup steel-cut oats
• 4 cups water
• 1 cup canned pumpkin puree
• 1/4 cup brown sugar
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1/4 cup chopped pecans

Cooking method:

1. Combine the oats, water, pumpkin puree, brown sugar, pumpkin pie spice, and salt in the slow cooker.
2. Stir well to mix all ingredients.
3. Cook on low for 6-8 hours or overnight.
4. Stir the oatmeal before serving and top with chopped pecans.

Maple Glazed Chicken

This chicken dish is infused with the rich flavor of maple syrup, perfect for a fall feast.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup pure maple syrup
• 1/4 cup Dijon mustard
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Cooking method:

1. In a bowl, whisk together maple syrup, Dijon mustard, soy sauce, apple cider vinegar, salt, and pepper.
2. Place the chicken breasts in the slow cooker and pour the maple glaze over them.
3. Cover and cook on low for 4-6 hours until the chicken is fully cooked.
4. Serve the chicken with the glaze drizzled on top.

Harvest Vegetable Stew

Packed with seasonal vegetables, this stew is a fall favorite that’s both hearty and nutritious.

Ingredients:

• 2 carrots, sliced
• 2 potatoes, diced
• 1 cup butternut squash, cubed
• 1 zucchini, sliced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste

Cooking method:

1. Add the carrots, potatoes, butternut squash, zucchini, and diced tomatoes to the slow cooker.
2. Pour in the vegetable broth and add thyme, salt, and pepper.
3. Stir to combine ingredients.
4. Cook on low for 6-8 hours until vegetables are tender and flavors meld.

Beef and Barley Soup

This rich and satisfying beef and barley soup is perfect for a cozy fall day.

Ingredients:

• 1 pound beef stew meat, cubed
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cups beef broth
• 1/2 cup pearl barley
• Salt and pepper to taste

Cooking method:

1. Place beef, onion, carrots, and celery in the slow cooker.
2. Add beef broth, barley, salt, and pepper.
3. Stir to combine and cover the slow cooker.
4. Cook on low for 8-10 hours until beef is tender and barley is cooked.

Spicy Black Bean Chili

This vegan chili is packed with flavor and perfect for those who enjoy a little heat.

Ingredients:

• 2 cans (15 oz each) black beans, drained
• 1 can (14 oz) diced tomatoes
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 jalapeño, chopped
• 2 teaspoons chili powder
• 1 teaspoon cumin
• Salt and pepper to taste

Cooking method:

1. Add black beans, diced tomatoes, onion, garlic, and jalapeño to the slow cooker.
2. Stir in chili powder, cumin, salt, and pepper.
3. Mix ingredients until well combined.
4. Cook on low for 6-8 hours, stirring occasionally.

Cranberry BBQ Meatballs

These tangy and sweet meatballs make for a perfect appetizer or main dish.

Ingredients:

• 2 lbs frozen meatballs
• 1 can (14 oz) jellied cranberry sauce
• 1 cup BBQ sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard

Cooking method:

1. Place meatballs in the slow cooker.
2. In a bowl, mix together cranberry sauce, BBQ sauce, Worcestershire sauce, and Dijon mustard.
3. Pour sauce over the meatballs and stir to coat them evenly.
4. Cover and cook on low for 4-5 hours until heated through.

Sweet Potato Casserole

Indulge in the classic fall flavors with this slow cooker version of sweet potato casserole.

Ingredients:

• 4 large sweet potatoes, peeled and cubed
• 1/2 cup brown sugar
• 1/4 cup butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 cup mini marshmallows

Cooking method:

1. Place the sweet potatoes in the slow cooker.
2. In a separate bowl, mix brown sugar, melted butter, vanilla extract, cinnamon, and nutmeg.
3. Pour the mixture over the sweet potatoes and stir to coat.
4. Cook on low for 6-7 hours.
5. Before serving, top with mini marshmallows and let them melt.

Pear and Ginger Crumble

This delightful dessert combines the sweetness of pears with the warmth of ginger.

Ingredients:

• 4 pears, peeled and sliced
• 1/4 cup brown sugar
• 1 teaspoon ground ginger
• 1 cup rolled oats
• 1/2 cup flour
• 1/4 cup butter, melted

Cooking method:

1. Place sliced pears in the slow cooker.
2. Sprinkle with brown sugar and ginger.
3. In a bowl, mix oats, flour, and melted butter until crumbly.
4. Spread the oat mixture over the pears.
5. Cover and cook on low for 3-4 hours until pears are tender and topping is golden.