21 Easy and Delicious Fall Paleo Crockpot Recipes You’ll Love

As the air turns crisp and the leaves begin to fall, there’s nothing more comforting than a warm, hearty meal waiting for you at the end of the day.

Crockpot cooking is the ultimate solution for busy weekdays or cozy weekend dinners, and when paired with paleo principles, you get meals that are nutritious, grain-free, and packed with seasonal flavor.

From tender meats to rich stews and sweet-spiced vegetables, these 21 fall paleo crockpot recipes celebrate the bounty of autumn while keeping your meals simple, wholesome, and delicious.

Whether you’re craving a cozy stew, a sweet and savory chicken dish, or a vegetable-packed side, this collection has you covered.

21 Easy and Delicious Fall Paleo Crockpot Recipes You’ll Love

Crockpot Apple Cider Pork Roast

This hearty pork roast brings together the sweetness of fall apples and the comfort of warm spices.

The slow cooking allows the pork to become tender and infused with cider, cinnamon, and herbs, making it a perfect paleo-friendly dinner to enjoy on a cool autumn evening.

Ingredients:

• 3–4 lb pork shoulder or pork loin roast
• 2 cups unsweetened apple cider
• 3 medium apples, cored and sliced
• 2 medium onions, sliced
• 4 garlic cloves, minced
• 2 tbsp coconut aminos
• 1 tbsp Dijon mustard (paleo-compliant)
• 1 tsp ground cinnamon
• 1 tsp ground sage
• ½ tsp ground nutmeg
• 1 tsp sea salt
• ½ tsp black pepper
• 2 tbsp olive oil or avocado oil

Instructions:

1. Pat the pork roast dry and season with salt, pepper, cinnamon, sage, and nutmeg.
2. In a skillet, heat the oil over medium-high and sear the pork roast on all sides until golden brown. This step adds depth of flavor.
3. Place sliced onions and apples in the bottom of the crockpot.
4. Transfer the seared pork on top of the apple-onion bed.
5. In a small bowl, whisk together apple cider, coconut aminos, Dijon mustard, and garlic. Pour this mixture over the pork.
6. Cover and cook on low for 8–9 hours or high for 4–5 hours, until the pork is tender and easily pulls apart.
7. Serve warm with roasted root vegetables or a side of cauliflower mash.

This fall-inspired pork roast is the definition of comfort food with a paleo twist.

The apple cider and spices bring warmth and depth, making every bite feel like autumn on a plate.

Crockpot Butternut Squash & Chicken Stew

A cozy, nourishing stew packed with butternut squash, tender chicken, and fragrant herbs, this recipe makes an ideal paleo crockpot meal for chilly fall days.

It’s rich in nutrients and naturally gluten-free, dairy-free, and grain-free.

Ingredients:

• 2 lbs boneless skinless chicken thighs, cut into large chunks
• 4 cups butternut squash, peeled and cubed
• 2 medium carrots, sliced
• 2 celery stalks, chopped
• 1 medium onion, diced
• 4 garlic cloves, minced
• 4 cups chicken bone broth
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ½ tsp ground turmeric
• 1 tsp sea salt
• ½ tsp black pepper
• 2 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat oil in a skillet and quickly sear chicken pieces on both sides until lightly browned. Transfer to the crockpot.
2. Add squash, carrots, celery, onion, and garlic around and on top of the chicken.
3. Pour bone broth into the crockpot and add bay leaf, thyme, rosemary, turmeric, salt, and pepper. Stir gently.
4. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and the squash has softened.
5. Discard bay leaf before serving. Garnish with fresh parsley.

This butternut squash and chicken stew is hearty yet light, warming yet refreshing.

It’s a meal that not only satisfies hunger but also provides deep nourishment, making it a go-to crockpot recipe for fall evenings.

Crockpot Harvest Beef & Vegetable Stew

Loaded with seasonal vegetables like parsnips, turnips, and carrots, this paleo-friendly beef stew is slow-cooked to perfection.

The tender chunks of beef soak up the flavors of fresh herbs, creating a rich and soul-warming fall dinner.

Ingredients:

• 2 lbs grass-fed beef stew meat, cubed
• 3 medium carrots, sliced
• 2 parsnips, peeled and chopped
• 2 turnips, peeled and cubed
• 2 medium sweet potatoes, cubed
• 1 large onion, chopped
• 4 garlic cloves, minced
• 4 cups beef bone broth
• 2 tbsp tomato paste
• 2 tbsp coconut aminos
• 2 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 tsp sea salt
• ½ tsp black pepper
• 2 tbsp olive oil
• Fresh rosemary sprigs, for garnish

Instructions:

1. Season beef with salt, pepper, and smoked paprika. Heat olive oil in a skillet and sear the beef until browned on all sides. Transfer to crockpot.
2. Add carrots, parsnips, turnips, sweet potatoes, onion, and garlic to the crockpot.
3. In a small bowl, whisk together beef broth, tomato paste, coconut aminos, thyme, and oregano. Pour over the beef and vegetables.
4. Cover and cook on low for 8–9 hours or high for 4–5 hours, until the beef is tender and vegetables are cooked through.
5. Garnish with fresh rosemary sprigs before serving.

This harvest beef stew captures the earthy flavors of fall vegetables while delivering the hearty satisfaction of tender beef.

It’s a wholesome paleo dish that fills your home with the aroma of autumn comfort cooking.

Crockpot Pumpkin Turkey Chili

This paleo chili is a fall favorite, combining lean ground turkey with pumpkin puree and warm spices.

The pumpkin adds creaminess and depth while keeping it hearty yet light, perfect for crisp evenings.

Ingredients:

• 2 lbs ground turkey
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup pumpkin puree (unsweetened)
• 2 cups diced tomatoes (no added sugar)
• 2 cups chicken bone broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground cinnamon
• 1 tsp sea salt
• ½ tsp black pepper
• 2 tbsp olive oil
• Fresh cilantro, for garnish

Instructions:

1. In a skillet, heat olive oil and sauté onion, garlic, and bell peppers until softened. Add ground turkey and cook until browned.
2. Transfer turkey mixture to the crockpot.
3. Stir in pumpkin puree, diced tomatoes, bone broth, chili powder, cumin, smoked paprika, cinnamon, salt, and pepper.
4. Cover and cook on low for 6–7 hours or high for 3–4 hours, stirring occasionally.
5. Serve hot, garnished with fresh cilantro.

This pumpkin turkey chili is a rich, flavorful dish that balances savory spices with the natural sweetness of pumpkin, making it a comforting and nourishing fall meal.

Crockpot Autumn Chicken with Apples & Brussels Sprouts

A one-pot wonder that celebrates fall produce, this recipe pairs tender chicken with sweet apples and earthy Brussels sprouts.

The slow cooking enhances the natural flavors, creating a balanced paleo-friendly dinner.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 2 apples, cored and sliced
• 3 cups Brussels sprouts, halved
• 1 medium onion, sliced
• 3 garlic cloves, minced
• 1 cup chicken bone broth
• 2 tbsp apple cider vinegar
• 2 tsp Dijon mustard (paleo-compliant)
• 1 tsp dried thyme
• 1 tsp ground sage
• 1 tsp sea salt
• ½ tsp black pepper
• 2 tbsp olive oil

Instructions:

1. Heat olive oil in a skillet and sear chicken thighs skin-side down until golden brown. Transfer to crockpot.
2. Add apples, Brussels sprouts, onion, and garlic around the chicken.
3. Whisk bone broth, apple cider vinegar, Dijon mustard, thyme, sage, salt, and pepper. Pour over the chicken and vegetables.
4. Cover and cook on low for 6–7 hours or high for 3–4 hours.
5. Serve warm, allowing the natural sweetness of the apples to complement the savory chicken and vegetables.

This autumn chicken dish is both rustic and elegant, with layers of flavor from the apples and sprouts.

It’s a seasonal paleo dinner that feels special enough for guests yet simple enough for a weeknight meal.

Crockpot Sweet Potato & Sausage Hash

This savory-sweet hash is a fall breakfast-for-dinner favorite, combining sweet potatoes, paleo-friendly sausage, and seasonal vegetables.

Slow cooking creates a hearty, flavorful dish that’s satisfying anytime of day.

Ingredients:

• 1 lb paleo sausage (sugar-free), sliced into rounds
• 3 medium sweet potatoes, peeled and cubed
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp sea salt
• ½ tsp black pepper
• 2 tbsp olive oil
• Fresh parsley, for garnish

Instructions:

1. In a skillet, heat olive oil and lightly brown sausage rounds. Transfer to crockpot.
2. Add cubed sweet potatoes, peppers, onion, and garlic.
3. Season with smoked paprika, oregano, salt, and pepper. Stir to combine.
4. Cover and cook on low for 6–7 hours or high for 3–4 hours, until sweet potatoes are tender.
5. Garnish with fresh parsley before serving.

This sweet potato and sausage hash is a hearty, flavorful paleo recipe that works for breakfast, brunch, or dinner.

With smoky sausage and tender vegetables, it’s a versatile dish that celebrates the bounty of fall.

Crockpot Maple Balsamic Short Ribs

This fall dish takes grass-fed beef short ribs and slow cooks them in a blend of maple syrup and balsamic vinegar for a naturally sweet and tangy flavor.

The ribs become fall-off-the-bone tender, perfect for a paleo autumn dinner.

Ingredients:

• 3 lbs grass-fed beef short ribs
• 1 large onion, sliced
• 4 garlic cloves, minced
• ½ cup balsamic vinegar
• 3 tbsp pure maple syrup (paleo-friendly)
• 1 cup beef bone broth
• 2 tbsp tomato paste
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp sea salt
• ½ tsp black pepper
• 2 tbsp olive oil

Instructions:

1. Season ribs with salt and pepper. Heat oil in a skillet and sear ribs on all sides until browned. Transfer to crockpot.
2. Add onion and garlic to the skillet, sauté briefly, then transfer to crockpot.
3. Whisk balsamic vinegar, maple syrup, bone broth, tomato paste, rosemary, and thyme. Pour over ribs.
4. Cover and cook on low for 8–9 hours or high for 4–5 hours.
5. Serve with mashed cauliflower or roasted root vegetables.

These maple balsamic short ribs combine richness with fall-inspired sweetness, creating a paleo-friendly dish that feels indulgent yet wholesome.

Crockpot Curried Pumpkin Soup

A creamy, spiced soup perfect for fall evenings, this recipe blends pumpkin puree with coconut milk and warming curry spices.

It’s naturally paleo and deliciously comforting.

Ingredients:

• 3 cups pumpkin puree (unsweetened)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1-inch piece fresh ginger, grated
• 3 cups vegetable or chicken bone broth
• 1 can (14 oz) coconut milk (full-fat)
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp sea salt
• ½ tsp black pepper
• 2 tbsp olive oil
• Fresh cilantro or pumpkin seeds, for garnish

Instructions:

1. In a skillet, heat olive oil and sauté onion, garlic, and ginger until fragrant. Transfer to crockpot.
2. Add pumpkin puree, broth, coconut milk, curry powder, turmeric, salt, and pepper. Stir well.
3. Cover and cook on low for 6 hours or high for 3 hours.
4. Use an immersion blender to puree until smooth and creamy.
5. Garnish with cilantro or pumpkin seeds before serving.

This curried pumpkin soup is silky, aromatic, and nourishing, making it an essential paleo-friendly fall comfort food.

Crockpot Apple Cinnamon Chicken

This sweet and savory crockpot chicken brings together fall apples, cinnamon, and tender chicken thighs for a paleo dish that’s simple yet full of flavor.

Ingredients:

• 6 boneless, skinless chicken thighs
• 2 apples, peeled, cored, and sliced
• 1 medium onion, sliced
• 3 garlic cloves, minced
• 1 cup chicken bone broth
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 tsp dried thyme
• 1 tsp sea salt
• ½ tsp black pepper
• 2 tbsp olive oil

Instructions:

1. Season chicken with salt, pepper, cinnamon, and nutmeg. Sear in olive oil until golden brown, then transfer to crockpot.
2. Layer apples, onion, and garlic around the chicken.
3. Pour chicken bone broth over the top and sprinkle with thyme.
4. Cover and cook on low for 6–7 hours or high for 3–4 hours.
5. Serve with roasted squash or sautéed greens.

Apple cinnamon chicken is a naturally sweet and aromatic fall meal, perfect for those who want a paleo dish that feels cozy yet light.

Crockpot Spiced Acorn Squash with Ground Beef

This savory-sweet recipe fills acorn squash with seasoned ground beef, spices, and vegetables, making it a hearty paleo crockpot meal.

Ingredients:

• 2 acorn squash, halved and seeded
• 1 lb ground beef
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 carrot, grated
• 1 celery stalk, diced
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp sea salt
• ½ tsp black pepper
• 1 cup beef bone broth
• 2 tbsp olive oil

Instructions:

1. Heat olive oil in a skillet and cook ground beef with onion, garlic, carrot, and celery until browned. Season with cinnamon, cumin, salt, and pepper.
2. Place squash halves cut-side up in the crockpot.
3. Stuff each half with the beef mixture.
4. Pour broth into the bottom of the crockpot.
5. Cover and cook on low for 5–6 hours or high for 3 hours, until squash is tender.

This spiced acorn squash dish is a filling and flavorful paleo option that highlights fall produce in a creative way.

Crockpot Rosemary Garlic Lamb Stew

This rich lamb stew with root vegetables and fresh herbs is a paleo-friendly take on a rustic fall classic.

The long, slow cooking makes the meat fork-tender and infused with flavor.

Ingredients:

• 2 lbs lamb shoulder, cubed
• 2 carrots, sliced
• 2 parsnips, chopped
• 1 turnip, cubed
• 1 onion, diced
• 4 garlic cloves, minced
• 4 cups beef or lamb bone broth
• 2 sprigs fresh rosemary
• 1 tsp dried thyme
• 1 tsp sea salt
• ½ tsp black pepper
• 2 tbsp olive oil

Instructions:

1. Season lamb with salt and pepper, then sear in olive oil until browned. Transfer to crockpot.
2. Add carrots, parsnips, turnip, onion, and garlic.
3. Pour broth into the crockpot, then add rosemary and thyme.
4. Cover and cook on low for 8 hours or high for 4 hours.
5. Remove rosemary sprigs before serving.

This rosemary garlic lamb stew is bold, rustic, and comforting, making it a perfect paleo meal for chilly fall days.

Crockpot Cinnamon Pear Compote

This naturally sweet compote makes a versatile paleo side or topping for roasted meats, baked squash, or even breakfast bowls.

Slow cooking pears with cinnamon and lemon creates a fragrant fall delight.

Ingredients:

• 6 ripe pears, peeled, cored, and sliced
• 1 cinnamon stick (or 1 tsp ground cinnamon)
• 2 tbsp pure maple syrup (optional, paleo-friendly)
• Juice of ½ lemon
• ½ cup water
• Pinch of sea salt

Instructions:

1. Place pears in the crockpot and add cinnamon stick, maple syrup (if using), lemon juice, water, and salt.
2. Stir gently to combine.
3. Cover and cook on low for 4–5 hours or high for 2–3 hours, until pears are tender and syrupy.
4. Remove cinnamon stick before serving.

This cinnamon pear compote captures the essence of fall in a bowl—sweet, spiced, and warming.

It’s a versatile paleo recipe that can be enjoyed on its own or as a flavorful accompaniment.

Crockpot Harvest Chicken & Root Veggies

A hearty and wholesome dish, this recipe combines chicken thighs with a medley of root vegetables like carrots, parsnips, and sweet potatoes.

Slow cooking brings out their natural sweetness, making it a true fall favorite.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 3 carrots, sliced
• 2 parsnips, chopped
• 2 sweet potatoes, cubed
• 1 onion, diced
• 3 garlic cloves, minced
• 2 cups chicken bone broth
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp sea salt
• ½ tsp black pepper
• 2 tbsp olive oil

Instructions:

1. Heat olive oil in a skillet and sear chicken thighs until golden brown. Transfer to crockpot.
2. Add carrots, parsnips, sweet potatoes, onion, and garlic.
3. Pour in broth and sprinkle with rosemary, thyme, salt, and pepper.
4. Cover and cook on low for 7–8 hours or high for 4 hours.
5. Serve hot with extra broth spooned over the chicken and vegetables.

This rustic harvest chicken recipe embodies the flavors of fall, delivering tender chicken and hearty vegetables in every comforting bite.

Crockpot Pumpkin Beef Curry

This dish marries tender beef with pumpkin and warming curry spices for a paleo-friendly meal that’s creamy, flavorful, and perfect for chilly evenings.

Ingredients:

• 2 lbs grass-fed beef stew meat
• 2 cups pumpkin puree
• 1 onion, diced
• 3 garlic cloves, minced
• 1-inch fresh ginger, grated
• 2 cups beef bone broth
• 1 can (14 oz) coconut milk
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp sea salt
• ½ tsp black pepper
• 2 tbsp olive oil

Instructions:

1. Sear beef cubes in olive oil until browned. Transfer to crockpot.
2. Add onion, garlic, and ginger to the pan, sauté briefly, then add to crockpot.
3. Stir in pumpkin puree, broth, coconut milk, curry powder, turmeric, salt, and pepper.
4. Cover and cook on low for 7–8 hours or high for 4 hours.
5. Serve warm with cauliflower rice.

This pumpkin beef curry is bold, aromatic, and nourishing, making it a paleo-friendly twist on a classic comfort dish.

Crockpot Apple Cider Pulled Chicken

This sweet and savory pulled chicken is slow-cooked in apple cider and spices until perfectly shreddable.

It’s versatile enough to serve in lettuce wraps, over sweet potatoes, or alongside roasted veggies.

Ingredients:

• 3 lbs boneless skinless chicken breasts or thighs
• 2 cups unsweetened apple cider
• 1 onion, sliced
• 3 garlic cloves, minced
• 2 tbsp coconut aminos
• 1 tbsp Dijon mustard (paleo-compliant)
• 1 tsp ground cinnamon
• ½ tsp smoked paprika
• 1 tsp sea salt
• ½ tsp black pepper

Instructions:

1. Place chicken, onion, and garlic in the crockpot.
2. Whisk together apple cider, coconut aminos, Dijon mustard, cinnamon, paprika, salt, and pepper. Pour over chicken.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours.
4. Shred chicken with two forks before serving.

This apple cider pulled chicken has the perfect balance of sweetness and spice, making it a versatile paleo protein for any fall meal.

Crockpot Cinnamon Spiced Carrot Soup

Naturally sweet carrots blend beautifully with cinnamon and ginger in this warming fall soup. It’s creamy, comforting, and 100% paleo.

Ingredients:

• 6 large carrots, peeled and chopped
• 1 onion, diced
• 3 garlic cloves, minced
• 1-inch fresh ginger, grated
• 4 cups vegetable or chicken bone broth
• 1 can (14 oz) coconut milk
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 tsp sea salt
• ½ tsp black pepper
• 2 tbsp olive oil

Instructions:

1. Heat olive oil in a skillet, sauté onion, garlic, and ginger until fragrant. Transfer to crockpot.
2. Add carrots, broth, coconut milk, cinnamon, nutmeg, salt, and pepper.
3. Cover and cook on low for 6 hours or high for 3 hours.
4. Use an immersion blender to puree until smooth and creamy.
5. Garnish with fresh herbs before serving.

This carrot soup is lightly spiced, creamy, and warming—an ideal paleo dish for crisp fall nights.

Crockpot Cranberry Orange Pork Tenderloin

A festive fall recipe, this pork tenderloin is cooked with cranberries, orange juice, and herbs for a tangy, sweet, and savory combination.

Ingredients:

• 2–3 lbs pork tenderloin
• 1 cup fresh cranberries
• ½ cup fresh orange juice
• 1 onion, sliced
• 3 garlic cloves, minced
• 2 tbsp coconut aminos
• 1 tbsp Dijon mustard (paleo-compliant)
• 1 tsp dried thyme
• 1 tsp ground cinnamon
• 1 tsp sea salt
• ½ tsp black pepper
• 2 tbsp olive oil

Instructions:

1. Sear pork tenderloin in olive oil until browned. Transfer to crockpot.
2. Add cranberries, onion, and garlic around the pork.
3. Whisk orange juice, coconut aminos, Dijon, thyme, cinnamon, salt, and pepper. Pour over pork.
4. Cover and cook on low for 6–7 hours or high for 3–4 hours.
5. Slice and serve with cranberry-orange sauce spooned over the top.

This cranberry orange pork tenderloin is a flavorful, festive, and paleo-friendly way to celebrate fall with a touch of holiday flair.

Crockpot Spiced Pumpkin Breakfast Porridge

A grain-free, paleo breakfast alternative, this porridge uses pumpkin, coconut milk, and almond flour to create a cozy, filling dish perfect for autumn mornings.

Ingredients:

• 1 can (14 oz) coconut milk
• 1 cup pumpkin puree
• ½ cup almond flour
• ¼ cup unsweetened shredded coconut
• 2 tbsp chia seeds
• 2 tbsp pure maple syrup (optional)
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• Pinch of sea salt

Instructions:

1. Add all ingredients to the crockpot and stir until combined.
2. Cover and cook on low for 3–4 hours, stirring occasionally.
3. Serve warm, topped with nuts, coconut flakes, or fresh berries.

This spiced pumpkin porridge is creamy, comforting, and paleo-friendly—a nourishing way to start a fall day.

Crockpot Autumn Vegetable Medley

A simple yet flavorful paleo side dish, this recipe combines a mix of fall vegetables slow-cooked with herbs and garlic.

It’s perfect for pairing with any protein for a complete meal.

Ingredients:

• 2 cups butternut squash, cubed
• 2 cups carrots, sliced
• 1 cup Brussels sprouts, halved
• 1 onion, diced
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp sea salt
• ½ tsp black pepper
• 1 cup vegetable or chicken bone broth

Instructions:

1. Place all vegetables in the crockpot.
2. Drizzle with olive oil and sprinkle with thyme, rosemary, salt, and pepper. Toss to coat.
3. Pour bone broth over the vegetables.
4. Cover and cook on low for 5–6 hours or high for 3 hours, until vegetables are tender.
5. Serve warm as a side dish.

This autumn vegetable medley is a colorful, nutrient-packed paleo side that highlights the natural flavors of fall produce.

Crockpot Sage & Garlic Turkey Thighs

Tender turkey thighs slow-cooked with fresh sage and garlic create a fragrant and comforting paleo main dish.

Perfect for a weekend dinner or special occasion.

Ingredients:

• 4 bone-in turkey thighs
• 1 onion, sliced
• 4 garlic cloves, minced
• 1 cup chicken bone broth
• 2 tsp fresh sage, chopped (or 1 tsp dried)
• 1 tsp sea salt
• ½ tsp black pepper
• 2 tbsp olive oil

Instructions:

1. Heat olive oil in a skillet and sear turkey thighs on all sides until golden. Transfer to crockpot.
2. Add onion and garlic around the turkey.
3. Pour in chicken bone broth and sprinkle with sage, salt, and pepper.
4. Cover and cook on low for 6–7 hours or high for 3–4 hours, until turkey is tender.
5. Serve warm with roasted or steamed vegetables.

These sage and garlic turkey thighs are aromatic, tender, and perfectly suited for a cozy paleo-friendly fall meal.

Crockpot Maple Roasted Carrots & Parsnips

Sweet maple-glazed root vegetables are a fall favorite.

This paleo recipe enhances the natural sweetness of carrots and parsnips while adding a touch of warming spices.

Ingredients:

• 4 large carrots, peeled and sliced
• 3 parsnips, peeled and sliced
• 2 tbsp pure maple syrup
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• 1 tsp sea salt
• ½ tsp black pepper
• ½ cup water or bone broth

Instructions:

1. Place carrots and parsnips in the crockpot.
2. Drizzle with olive oil and maple syrup, then sprinkle with cinnamon, salt, and pepper. Toss to coat.
3. Pour water or bone broth over vegetables.
4. Cover and cook on low for 4–5 hours or high for 2–3 hours, until tender.
5. Serve warm as a side dish with your favorite protein.

These maple roasted carrots and parsnips are sweet, spiced, and perfectly tender, making them a simple and delicious paleo-friendly fall side.