24 Flavorful Fall Crockpot Stew Recipes You Need to Try

As the crisp air of autumn settles in, nothing beats the comforting warmth of a slow-cooked stew.

Fall is the perfect time to embrace seasonal ingredients like sweet potatoes, pumpkins, root vegetables, apples, and hearty meats.

Crockpot stews not only fill your kitchen with inviting aromas but also make dinner effortless—just prep your ingredients in the morning, set your crockpot, and return to a flavorful, tender meal.

Whether you prefer vegetarian options packed with lentils and beans, classic beef and root vegetable stews, or sweet-savory combinations with apples and maple syrup, this collection of 24 fall crockpot stew recipes has something for every taste.

These recipes are perfect for busy weeknights, family dinners, or meal prepping for the week ahead.

24 Flavorful Fall Crockpot Stew Recipes You Need to Try

These 24 fall crockpot stew recipes prove that seasonal cooking can be both delicious and convenient.

From sweet-savory combinations to hearty classics, these recipes will keep you and your family warm and satisfied all autumn long.

Whether you’re a vegetarian, meat-lover, or just love cozy fall flavors, there’s a stew here for everyone.

Pull out your crockpot, embrace the season, and enjoy the comforting magic of a perfectly slow-cooked stew.

Autumn Harvest Vegetable Stew

This cozy, hearty vegetable stew is packed with the flavors of fall.

Sweet potatoes, carrots, and butternut squash mingle with savory herbs, creating a warming dish perfect for chilly evenings.

The slow-cooked vegetables develop a rich, comforting taste, while a hint of apple cider adds a subtle sweetness that embodies the essence of autumn.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, sliced
• 2 medium sweet potatoes, peeled and cubed
• 1 small butternut squash, peeled and cubed
• 2 stalks celery, sliced
• 1 cup diced parsnips
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1/2 cup apple cider
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup frozen green beans, added last 30 minutes
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté onions and garlic until translucent and fragrant, about 3–4 minutes.
2. Transfer onions and garlic to the crockpot. Add carrots, sweet potatoes, butternut squash, celery, and parsnips.
3. Stir in diced tomatoes, vegetable broth, apple cider, thyme, rosemary, smoked paprika, salt, and pepper. Mix well.
4. Cover and cook on low for 6–8 hours or high for 3–4 hours, until vegetables are tender.
5. About 30 minutes before serving, stir in green beans and continue cooking until just tender.
6. Taste and adjust seasonings as needed. Garnish with fresh parsley before serving.

This Autumn Harvest Vegetable Stew is a colorful, flavorful celebration of fall produce.

It’s perfect for a comforting dinner or to share with family on a crisp autumn day.

Hearty Beef and Root Vegetable Stew

A traditional favorite with a fall twist, this beef stew features tender chunks of beef, earthy root vegetables, and a rich, savory broth.

Slow-cooked to perfection in a crockpot, this stew is ideal for a filling, warming meal that’s perfect for cozy evenings.

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 medium carrots, cut into chunks
• 2 parsnips, chopped
• 2 medium potatoes, peeled and cubed
• 1 small rutabaga, peeled and diced
• 4 cups beef broth
• 1/2 cup dry red wine (optional)
• 2 tablespoons tomato paste
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 1 cup frozen peas, added last 30 minutes
• Fresh parsley, chopped, for garnish

Instructions:

1. Season beef cubes with salt and pepper. Heat olive oil in a skillet over medium-high heat and brown the beef on all sides. Transfer to the crockpot.
2. In the same skillet, sauté onion and garlic until fragrant, about 2–3 minutes. Add to the crockpot.
3. Add carrots, parsnips, potatoes, rutabaga, beef broth, red wine, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Stir to combine.
4. Cover and cook on low for 8 hours or high for 4–5 hours, until beef and vegetables are tender.
5. About 30 minutes before serving, add frozen peas. Remove bay leaf before serving. Garnish with parsley.

This Hearty Beef and Root Vegetable Stew is rich, filling, and packed with autumnal flavors.

Every spoonful delivers warmth and comfort, perfect for fall nights.

Autumn Chicken and Barley Stew

A lighter, nourishing stew, this chicken and barley recipe combines tender chicken pieces with earthy vegetables and nutty barley.

Slow-cooking allows flavors to meld beautifully, creating a wholesome, comforting meal ideal for the season.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into chunks
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, sliced
• 1 cup diced butternut squash
• 1/2 cup pearl barley, rinsed
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/2 teaspoon paprika
• 1 cup chopped kale or spinach, added last 30 minutes
• Fresh parsley, chopped, for garnish

Instructions:

1. Season chicken with salt and pepper. In a skillet, heat olive oil over medium heat and brown the chicken pieces lightly. Transfer to the crockpot.
2. Sauté onion and garlic in the same skillet for 2–3 minutes. Add to the crockpot along with carrots, celery, butternut squash, barley, chicken broth, thyme, sage, and paprika. Stir to combine.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and barley is cooked through.
4. About 30 minutes before serving, add chopped kale or spinach. Stir until wilted.
5. Taste and adjust seasonings. Garnish with fresh parsley.

This Autumn Chicken and Barley Stew is light yet hearty, nourishing, and infused with the gentle flavors of fall.

Perfect for a weeknight dinner or cozy lunch, it’s a dish that feels like a warm hug in a bowl.

Pumpkin and Lentil Stew

This vibrant pumpkin and lentil stew is rich in flavor and nutrients.

Sweet pumpkin, hearty lentils, and aromatic spices come together in a slow-cooked, creamy stew that’s perfect for fall.

Its natural sweetness is balanced with warming spices for a comforting, wholesome meal.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cinnamon
• 3 cups pumpkin, peeled and cubed
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 cup kale or spinach, added last 15 minutes
• Fresh cilantro or parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until translucent. Add cumin, smoked paprika, and cinnamon, cooking for 1 more minute until fragrant.
2. Transfer to the crockpot and add pumpkin, lentils, vegetable broth, diced tomatoes, thyme, salt, and pepper. Stir well.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours, until pumpkin and lentils are tender.
4. About 15 minutes before serving, stir in kale or spinach until wilted.
5. Taste and adjust seasonings. Garnish with fresh cilantro or parsley before serving.

This Pumpkin and Lentil Stew is a colorful, hearty, and nutrient-packed fall dish.

Its blend of sweet pumpkin and warming spices makes it perfect for a cozy, comforting meal.

Apple Cider Chicken Stew

Sweet apple cider adds a fall twist to this tender chicken stew.

Paired with root vegetables and a savory broth, this slow-cooked dish is slightly sweet, aromatic, and deeply comforting—ideal for crisp autumn evenings.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 parsnips, diced
• 2 medium apples, peeled and chopped
• 2 cups chicken broth
• 1 cup apple cider
• 1 teaspoon dried thyme
• 1/2 teaspoon cinnamon
• 1 bay leaf
• 1 cup frozen peas, added last 20 minutes
• Fresh parsley, chopped, for garnish

Instructions:

1. Season chicken with salt and pepper. Heat olive oil in a skillet and brown chicken lightly. Transfer to crockpot.
2. Sauté onion and garlic in the same skillet for 2–3 minutes. Add to the crockpot.
3. Add carrots, parsnips, apples, chicken broth, apple cider, thyme, cinnamon, and bay leaf. Stir to combine.
4. Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken and vegetables are tender.
5. About 20 minutes before serving, stir in peas. Remove bay leaf and garnish with fresh parsley.

Apple Cider Chicken Stew balances sweet and savory flavors in a heartwarming way, making it a perfect fall comfort meal for family dinners.

Mushroom and Barley Autumn Stew

Earthy mushrooms and nutty barley make this a rich, hearty vegetarian stew.

Enhanced with fall spices and a savory broth, this crockpot recipe delivers depth of flavor and satisfying comfort in every spoonful.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cups cremini mushrooms, sliced
• 2 medium carrots, diced
• 2 celery stalks, sliced
• 1/2 cup pearl barley, rinsed
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 cup chopped kale, added last 20 minutes
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant. Add mushrooms and cook until they release their moisture, about 5 minutes.
2. Transfer mixture to the crockpot. Add carrots, celery, barley, vegetable broth, thyme, sage, smoked paprika, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours until barley is tender and vegetables are cooked.
4. About 20 minutes before serving, stir in kale until wilted. Adjust seasoning.
5. Garnish with fresh parsley before serving.

Mushroom and Barley Autumn Stew is earthy, hearty, and full of fall flavors.

It’s perfect as a warming weeknight dinner or a wholesome lunch during crisp fall days.

Sweet Potato and Chickpea Stew

This vibrant stew combines sweet potatoes and chickpeas with warm spices for a hearty, plant-based fall meal.

Slow-cooked to perfection, it’s both filling and nourishing, with a subtle sweetness balanced by savory flavors.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 2 cups spinach or kale, added last 15 minutes
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a skillet and sauté onion and garlic until translucent. Add cumin, smoked paprika, and coriander, cooking 1 minute until fragrant.
2. Transfer to the crockpot. Add sweet potatoes, chickpeas, diced tomatoes, vegetable broth, thyme, salt, and pepper. Stir well.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours.
4. Add spinach or kale 15 minutes before serving.
5. Adjust seasonings and garnish with fresh cilantro.

Sweet Potato and Chickpea Stew is a comforting, protein-rich vegetarian option with the perfect balance of sweet and savory for fall.

Turkey and Cranberry Stew

This stew turns leftover turkey into a flavorful autumn meal.

Combined with root vegetables, cranberries, and a light herb broth, it’s tangy, hearty, and perfect for fall gatherings.

Ingredients:

• 2 tablespoons olive oil
• 1 lb cooked turkey, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 parsnips, diced
• 1/2 cup dried cranberries
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon rosemary
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a skillet and sauté onion and garlic until translucent.
2. Transfer to the crockpot and add turkey, carrots, parsnips, cranberries, chicken broth, thyme, rosemary, salt, and pepper.
3. Cover and cook on low for 4–5 hours or high for 2–3 hours, until vegetables are tender.
4. Taste and adjust seasonings. Garnish with fresh parsley before serving.

Turkey and Cranberry Stew is a delicious twist on classic fall flavors, combining savory and sweet for a cozy meal.

Apple and Sausage Stew

This stew balances savory sausage with sweet, tart apples.

Slow-cooked with onions, carrots, and a touch of sage, it delivers a flavorful fall-inspired dish perfect for dinner.

Ingredients:

• 1 lb Italian sausage, sliced
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 medium apples, peeled and chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 4 cups chicken broth
• 1 teaspoon dried sage
• Salt and pepper, to taste
• 1/2 cup fresh parsley, for garnish

Instructions:

1. Brown sausage in a skillet, then transfer to the crockpot.
2. Sauté onion and garlic in the same skillet until fragrant, then add to crockpot along with apples, carrots, celery, chicken broth, sage, salt, and pepper.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours until vegetables are tender.
4. Adjust seasonings and garnish with parsley before serving.

Apple and Sausage Stew combines sweet and savory elements in a comforting, autumnal dish that’s hearty and satisfying.

Butternut Squash and White Bean Stew

This creamy, hearty stew is loaded with butternut squash, white beans, and warm spices.

It’s an ideal vegetarian fall dish, rich in flavor, fiber, and nutrients.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 small butternut squash, peeled and cubed
• 2 carrots, diced
• 2 stalks celery, sliced
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 cup kale, added last 15 minutes

Instructions:

1. Sauté onion and garlic in olive oil until fragrant. Transfer to crockpot.
2. Add butternut squash, carrots, celery, white beans, vegetable broth, thyme, smoked paprika, salt, and pepper.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours until squash is tender.
4. Add kale 15 minutes before serving. Adjust seasonings.

Butternut Squash and White Bean Stew is creamy, satisfying, and packed with fall flavors, perfect for a cozy evening.

Spiced Pumpkin Turkey Stew

Tender turkey simmered with pumpkin, root vegetables, and aromatic spices creates a comforting stew that’s perfect for autumn.

The pumpkin adds a subtle sweetness and richness to the savory broth.

Ingredients:

• 1 lb turkey breast, diced
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups pumpkin, cubed
• 2 carrots, sliced
• 2 potatoes, diced
• 4 cups chicken broth
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon thyme
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Brown turkey in olive oil, then transfer to crockpot.
2. Sauté onion and garlic, then add to crockpot along with pumpkin, carrots, potatoes, chicken broth, cinnamon, nutmeg, thyme, salt, and pepper.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours until vegetables are tender and turkey is cooked through.
4. Adjust seasoning and garnish with parsley.

Spiced Pumpkin Turkey Stew is a festive, warming fall dish with a perfect balance of savory and subtly sweet flavors.

Autumn Root Vegetable and Beef Stew

This hearty stew combines beef with fall root vegetables like turnips, parsnips, and carrots.

Slow-cooked with herbs and a rich broth, it’s a classic comfort food for cool autumn evenings.

Ingredients:

• 2 lbs beef chuck, cut into cubes
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 parsnips, diced
• 1 turnip, peeled and cubed
• 4 cups beef broth
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 bay leaf
• 1/2 cup frozen peas, added last 20 minutes
• Fresh parsley, chopped, for garnish

Instructions:

1. Brown beef in olive oil, then transfer to crockpot.
2. Sauté onion and garlic, then add to crockpot along with carrots, parsnips, turnip, beef broth, thyme, rosemary, bay leaf, salt, and pepper.
3. Cover and cook on low for 8 hours or high for 4–5 hours until beef and vegetables are tender.
4. Add frozen peas 20 minutes before serving. Remove bay leaf and garnish with parsley.

Autumn Root Vegetable and Beef Stew is a hearty, filling, and comforting fall classic that delivers rich flavors and a warm, satisfying meal.

Maple-Glazed Sweet Potato and Sausage Stew

This stew combines the natural sweetness of sweet potatoes with savory sausage and a touch of maple syrup.

Slow-cooking melds the flavors into a rich, comforting dish perfect for crisp fall nights.

Ingredients:

• 1 lb sausage, sliced (pork or chicken)
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 2 carrots, sliced
• 4 cups chicken broth
• 2 tablespoons maple syrup
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1/2 cup chopped parsley, for garnish

Instructions:

1. Brown sausage in a skillet, then transfer to the crockpot.
2. Sauté onion and garlic in the same skillet until fragrant. Add to crockpot with sweet potatoes, carrots, chicken broth, maple syrup, thyme, salt, and pepper.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours until vegetables are tender.
4. Adjust seasonings and garnish with parsley before serving.

Maple-Glazed Sweet Potato and Sausage Stew balances sweet and savory flavors, making it a hearty, autumn-inspired dish.

Harvest Vegetable and Quinoa Stew

This vegetarian stew is full of fall vegetables and protein-rich quinoa.

Slow-cooking enhances the flavors and creates a warming, healthy meal perfect for cozy evenings.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 parsnips, diced
• 1 small butternut squash, cubed
• 1 cup quinoa, rinsed
• 4 cups vegetable broth
• 1 teaspoon thyme
• 1 teaspoon paprika
• Salt and pepper, to taste
• 2 cups kale or spinach, added last 15 minutes
• Fresh parsley, for garnish

Instructions:

1. Sauté onion and garlic in olive oil until fragrant. Transfer to crockpot.
2. Add carrots, parsnips, butternut squash, quinoa, vegetable broth, thyme, paprika, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours until vegetables and quinoa are tender.
4. Add kale or spinach 15 minutes before serving. Garnish with parsley.

Harvest Vegetable and Quinoa Stew is a nutritious, colorful dish that celebrates fall flavors while providing a hearty, comforting meal.

Caramelized Onion and Mushroom Beef Stew

Deep, earthy flavors of mushrooms and caramelized onions enhance tender beef in this slow-cooked stew.

Perfect for fall evenings, it’s rich, hearty, and full of savory warmth.

Ingredients:

• 2 lbs beef chuck, cut into cubes
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 large onions, thinly sliced
• 3 cloves garlic, minced
• 2 cups cremini mushrooms, sliced
• 4 cups beef broth
• 1 teaspoon thyme
• 1/2 teaspoon rosemary
• 2 carrots, sliced
• 1 bay leaf
• Fresh parsley, chopped, for garnish

Instructions:

1. Brown beef in olive oil, then transfer to crockpot.
2. In the same skillet, caramelize onions over medium heat for 10–12 minutes until golden. Add garlic and mushrooms for 2–3 minutes. Transfer to crockpot.
3. Add beef broth, thyme, rosemary, carrots, and bay leaf. Stir well.
4. Cover and cook on low for 8 hours or high for 4–5 hours until beef is tender.
5. Remove bay leaf and garnish with parsley.

Caramelized Onion and Mushroom Beef Stew is rich, savory, and comforting—a classic autumn dish with deep, satisfying flavors.

Curried Butternut Squash and Lentil Stew

Warm curry spices elevate tender butternut squash and lentils in this slow-cooked stew.

It’s vegetarian, hearty, and perfect for a cozy fall dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric
• 3 cups butternut squash, cubed
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• Salt and pepper, to taste
• 2 cups spinach, added last 15 minutes
• Fresh cilantro, for garnish

Instructions:

1. Sauté onion and garlic in olive oil until fragrant. Add cumin, curry powder, and turmeric, cooking 1 minute. Transfer to crockpot.
2. Add butternut squash, lentils, vegetable broth, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours until squash and lentils are tender.
4. Stir in spinach 15 minutes before serving. Garnish with fresh cilantro.

Curried Butternut Squash and Lentil Stew is warming, aromatic, and perfect for a vegetarian fall feast.

Maple Roasted Root Vegetable and Turkey Stew

This hearty stew features turkey, roasted root vegetables, and a touch of maple syrup for sweetness.

Slow-cooking blends the flavors into a rich, autumnal comfort dish.

Ingredients:

• 1 lb turkey breast, diced
• 2 tablespoons olive oil
• 2 cups diced root vegetables (carrots, parsnips, turnips)
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 tablespoons maple syrup
• 1 teaspoon thyme
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Brown turkey in olive oil, then transfer to crockpot.
2. Sauté onion and garlic, then add to crockpot with root vegetables, chicken broth, maple syrup, thyme, salt, and pepper.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours until turkey and vegetables are tender.
4. Adjust seasonings and garnish with parsley.

Maple Roasted Root Vegetable and Turkey Stew is a sweet-savory fall dish that warms the soul and satisfies the appetite.

Sweet Corn and Potato Chowder Stew

A creamy, comforting chowder-style stew perfect for fall, featuring sweet corn, tender potatoes, and aromatic herbs.

It’s simple, filling, and ideal for chilly evenings.

Ingredients:

• 2 tablespoons butter or olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 3 cups potatoes, cubed
• 2 cups corn kernels (fresh or frozen)
• 4 cups vegetable or chicken broth
• 1 teaspoon thyme
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 cup milk or cream (optional), added last 30 minutes
• Fresh chives or parsley, for garnish

Instructions:

1. Sauté onion and garlic in butter until fragrant. Transfer to crockpot.
2. Add potatoes, corn, broth, thyme, smoked paprika, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours until potatoes are tender.
4. Stir in milk or cream 30 minutes before serving for a creamy consistency.
5. Garnish with chives or parsley.

Sweet Corn and Potato Chowder Stew is creamy, hearty, and full of comforting fall flavors—perfect for a warming weeknight meal.

Autumn Apple and Carrot Stew

This stew combines sweet apples and earthy carrots with warming spices for a cozy, fall-inspired meal.

Slow-cooking allows the flavors to meld into a slightly sweet and savory comfort dish.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 3 carrots, sliced
• 2 medium apples, peeled and chopped
• 2 potatoes, cubed
• 4 cups vegetable broth
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Sauté onion and garlic in olive oil until fragrant. Transfer to crockpot.
2. Add carrots, apples, potatoes, vegetable broth, cinnamon, nutmeg, thyme, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours until vegetables are tender.
4. Adjust seasonings and garnish with parsley before serving.

Autumn Apple and Carrot Stew is a cozy, lightly sweet dish perfect for a crisp fall evening.

Harvest Chicken and Vegetable Stew

Tender chicken pieces are slow-cooked with fall vegetables like squash, carrots, and celery, creating a hearty and nourishing meal perfect for family dinners.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cups butternut squash, cubed
• 2 carrots, sliced
• 2 celery stalks, sliced
• 4 cups chicken broth
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 cup kale, added last 30 minutes

Instructions:

1. Season chicken with salt and pepper and brown lightly in olive oil. Transfer to crockpot.
2. Sauté onion and garlic, then add to crockpot along with squash, carrots, celery, chicken broth, rosemary, and thyme.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken and vegetables are tender.
4. Add kale 30 minutes before serving and stir until wilted.

Harvest Chicken and Vegetable Stew is comforting, hearty, and full of fall flavors—a perfect family-friendly dish.

Cranberry and Sweet Potato Turkey Stew

This savory-sweet stew combines turkey, sweet potatoes, and tart cranberries for a festive fall meal.

Slow-cooking brings out a deep, comforting flavor perfect for autumn.

Ingredients:

• 1 lb cooked turkey, diced
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 medium sweet potatoes, cubed
• 1/2 cup dried cranberries
• 4 cups chicken broth
• 1 teaspoon thyme
• 1/2 teaspoon cinnamon
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a skillet and sauté onion and garlic until translucent. Transfer to crockpot.
2. Add turkey, sweet potatoes, cranberries, chicken broth, thyme, cinnamon, salt, and pepper. Stir well.
3. Cover and cook on low for 6 hours or high for 3 hours until sweet potatoes are tender.
4. Adjust seasonings and garnish with parsley.

Cranberry and Sweet Potato Turkey Stew is sweet, savory, and heartwarming—perfect for fall dinners.

Roasted Root Vegetable and Lentil Stew

Earthy roasted root vegetables combined with protein-rich lentils create a hearty, warming vegetarian stew ideal for fall.

The slow-cooked flavors deepen over time for maximum comfort.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, cubed
• 2 parsnips, cubed
• 1 small turnip, cubed
• 1 cup lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon thyme
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 cups kale, added last 15 minutes

Instructions:

1. Sauté onion and garlic in olive oil until fragrant. Transfer to crockpot.
2. Add carrots, parsnips, turnip, lentils, vegetable broth, thyme, smoked paprika, salt, and pepper. Stir well.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours until vegetables and lentils are tender.
4. Add kale 15 minutes before serving.

Roasted Root Vegetable and Lentil Stew is filling, nutritious, and perfect for a cozy autumn meal.

Pumpkin and Chickpea Coconut Stew

This creamy stew combines pumpkin, chickpeas, and coconut milk with warming spices.

It’s a flavorful, hearty vegetarian option for fall evenings.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon curry powder
• 1/2 teaspoon ground cinnamon
• 3 cups pumpkin, cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper, to taste
• 1 cup spinach, added last 15 minutes

Instructions:

1. Sauté onion and garlic in olive oil until fragrant. Add curry powder and cinnamon, cooking 1 minute. Transfer to crockpot.
2. Add pumpkin, chickpeas, vegetable broth, and coconut milk. Stir well.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours until pumpkin is tender.
4. Add spinach 15 minutes before serving. Adjust seasonings.

Pumpkin and Chickpea Coconut Stew is creamy, comforting, and full of warm, fall-inspired flavors.

Maple Apple and Pork Stew

Sweet apples and a touch of maple syrup enhance tender pork in this fall-inspired stew.

Slow-cooking creates a savory-sweet, aromatic dish perfect for cool evenings.

Ingredients:

• 1 lb pork shoulder, cubed
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 medium apples, peeled and chopped
• 2 carrots, sliced
• 4 cups chicken broth
• 2 tablespoons maple syrup
• 1 teaspoon thyme
• Fresh parsley, for garnish

Instructions:

1. Brown pork in olive oil, then transfer to crockpot.
2. Sauté onion and garlic, then add to crockpot along with apples, carrots, chicken broth, maple syrup, thyme, salt, and pepper.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours until pork is tender.
4. Adjust seasonings and garnish with parsley before serving.

Maple Apple and Pork Stew is a perfect combination of savory and sweet, embodying the essence of fall in every bite.