27 Delicious Fall Slow Cooker Dinner Recipes You’ll Love

As the crisp autumn air settles in, nothing feels more comforting than a warm, hearty dinner.

Slow cookers are the ultimate tool for fall meals, allowing you to create rich, flavorful dishes with minimal effort.

From savory stews and tender meats to vegetarian casseroles and creamy pasta, slow cooker recipes bring out the best of seasonal ingredients.

Whether you’re entertaining family or enjoying a quiet weeknight, these 27 fall slow cooker dinner recipes will make your home smell amazing and fill your table with cozy, satisfying meals.

27 Delicious Fall Slow Cooker Dinner Recipes You’ll Love

These 27 fall slow cooker dinner recipes make seasonal cooking effortless, flavorful, and satisfying.

Whether you’re craving tender meats, creamy pastas, or hearty vegetarian dishes, this collection offers something for everyone.

Embrace the cozy season with these easy, hands-off recipes that fill your home with warmth, flavor, and the comforting aromas of autumn.

Maple Bourbon Pork Roast

This slow cooker pork roast is a fall favorite, infused with warm spices and the sweet, smoky notes of maple bourbon.

Tender, juicy, and fall-apart delicious, it’s perfect for cozy family dinners and pairs wonderfully with roasted root vegetables or mashed sweet potatoes.

Ingredients:

• 3-4 lb pork shoulder or pork butt
• 1/2 cup pure maple syrup
• 1/4 cup bourbon
• 1/4 cup apple cider vinegar
• 3 cloves garlic, minced
• 1 medium onion, sliced
• 2 tsp smoked paprika
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup low-sodium chicken broth
• 2 tbsp cornstarch (optional, for thickening)
• 2 tbsp cold water (optional, for thickening)

Instructions:

1. In a small bowl, mix together the maple syrup, bourbon, apple cider vinegar, garlic, smoked paprika, cinnamon, nutmeg, salt, and pepper.
2. Place the sliced onions at the bottom of your slow cooker, creating a bed for the pork.
3. Rub the pork shoulder with a little salt and pepper, then place it on top of the onions. Pour the maple bourbon mixture over the pork, ensuring it’s coated evenly.
4. Add the chicken broth around the pork, not directly on top, to keep the glaze intact.
5. Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours, until the pork is fork-tender.
6. Optional: To make a thicker sauce, remove the pork once done, mix cornstarch and cold water, and stir into the slow cooker liquid. Heat on HIGH for 5-10 minutes until thickened.
7. Slice or shred the pork and serve with the sauce drizzled over the top.

This Maple Bourbon Pork Roast is a quintessential fall slow cooker dish—warm, sweet, and savory with melt-in-your-mouth pork that will make your home smell amazing.

Perfect for Sunday dinners or weeknight comfort meals.

Autumn Vegetable and Lentil Stew

A hearty, nutrient-packed vegetarian option, this slow cooker stew combines seasonal vegetables, lentils, and warming fall spices.

It’s comforting, filling, and perfect for cooler evenings.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 1 large sweet potato, peeled and diced
• 2 carrots, sliced
• 2 parsnips, sliced
• 1 small butternut squash, peeled and diced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/2 tsp turmeric
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups chopped kale or spinach (added at the end)

Instructions:

1. Place the lentils, sweet potato, carrots, parsnips, butternut squash, onion, garlic, and diced tomatoes into the slow cooker.
2. Add the vegetable broth, cumin, smoked paprika, cinnamon, turmeric, salt, and pepper. Stir to combine.
3. Cover and cook on LOW for 7-8 hours or on HIGH for 3-4 hours, until vegetables and lentils are tender.
4. About 15 minutes before serving, stir in the chopped kale or spinach and allow it to wilt.
5. Adjust seasoning to taste and serve warm, optionally with crusty bread.

This Autumn Vegetable and Lentil Stew is a cozy, fall-inspired meal that’s both nourishing and satisfying.

It’s a slow cooker staple for anyone looking for wholesome comfort food without the fuss.

Apple Cider Chicken with Carrots and Thyme

A fragrant and flavorful slow cooker dish featuring tender chicken cooked in apple cider with fresh thyme and roasted vegetables.

Sweet, savory, and aromatic, it’s a true fall comfort meal.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 1/2 cups apple cider
• 2 tbsp Dijon mustard
• 3 cloves garlic, minced
• 1 large onion, sliced
• 4 medium carrots, cut into chunks
• 2 parsnips, cut into chunks
• 1 tsp dried thyme or 2 tsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp cornstarch (optional, for sauce)
• 1 tbsp cold water (optional, for sauce)

Instructions:

1. Heat olive oil in a skillet over medium heat and lightly brown the chicken thighs on both sides. Transfer to the slow cooker.
2. In a small bowl, whisk together apple cider, Dijon mustard, garlic, thyme, salt, and pepper. Pour over the chicken in the slow cooker.
3. Add the onion, carrots, and parsnips around the chicken.
4. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is fully cooked and vegetables are tender.
5. Optional: For a thicker sauce, remove chicken and vegetables, mix cornstarch and cold water, stir into slow cooker liquid, and cook on HIGH for 5-10 minutes until thickened.
6. Serve chicken with vegetables and drizzle with the apple cider sauce.

Apple Cider Chicken with Carrots and Thyme captures the essence of fall with its sweet, savory, and aromatic flavors.

It’s an effortless, slow-cooked dinner that feels special yet requires minimal hands-on time.

Butternut Squash and Sausage Cassoulet

This hearty slow cooker cassoulet combines sweet butternut squash with savory sausage, beans, and aromatic herbs.

It’s rich, comforting, and perfect for chilly fall evenings when you crave a one-pot, soul-warming dinner.

Ingredients:

• 1 lb Italian sausage (mild or spicy), sliced
• 1 medium butternut squash, peeled and cubed
• 1 can (15 oz) white beans, drained and rinsed
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, chopped
• 1 celery stalk, chopped
• 1 cup chicken or vegetable broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a skillet, heat olive oil and brown the sausage slices for 2-3 minutes. Transfer to the slow cooker.
2. Add butternut squash, white beans, onion, garlic, carrots, and celery to the slow cooker.
3. Pour in the chicken broth and sprinkle in thyme, rosemary, smoked paprika, salt, and pepper. Stir to combine.
4. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until vegetables are tender and flavors are melded.
5. Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.

This Butternut Squash and Sausage Cassoulet is a fall feast in a bowl—sweet, savory, and deeply satisfying.

Its hearty ingredients make it perfect for an effortless weeknight dinner or weekend comfort meal.

Autumn Beef and Mushroom Stew

Tender chunks of beef and earthy mushrooms slow-cooked in a rich, flavorful broth create a classic fall stew.

Infused with red wine, garlic, and thyme, this dish is perfect for cozy evenings when you want a meal that’s both filling and comforting.

Ingredients:

• 2 lb beef chuck, cut into 1 1/2-inch cubes
• 12 oz mushrooms, sliced
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 carrots, sliced
• 2 cups beef broth
• 1 cup red wine
• 2 tsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp cornstarch (optional, for thickening)
• 2 tbsp cold water (optional, for thickening)

Instructions:

1. In a skillet, heat olive oil over medium-high heat. Brown the beef cubes in batches, then transfer to the slow cooker.
2. Add mushrooms, onion, garlic, and carrots to the slow cooker.
3. Pour in beef broth, red wine, Worcestershire sauce, thyme, salt, and pepper. Stir to combine.
4. Cover and cook on LOW for 8-9 hours or on HIGH for 4-5 hours until beef is tender.
5. Optional: For a thicker stew, mix cornstarch and cold water, stir into the slow cooker liquid, and cook on HIGH for 5-10 minutes until thickened.
6. Serve hot with mashed potatoes or crusty bread.

Autumn Beef and Mushroom Stew is a quintessential slow cooker fall dinner—rich, hearty, and perfect for warming up after a chilly day.

Every bite is tender, flavorful, and comforting.

Spiced Pumpkin Chicken Chili

A unique fall twist on classic chili, this slow cooker version combines shredded chicken, pumpkin puree, beans, and warming spices.

It’s creamy, flavorful, and perfect for a weeknight dinner or fall gathering.

Ingredients:

• 2 lb boneless, skinless chicken breasts
• 1 can (15 oz) pumpkin puree
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1 tsp salt
• 1/2 tsp black pepper
• Optional toppings: sour cream, shredded cheese, chopped cilantro

Instructions:

1. Place chicken breasts in the bottom of the slow cooker.
2. Add pumpkin puree, black beans, kidney beans, diced tomatoes, onion, garlic, chicken broth, chili powder, cumin, smoked paprika, cinnamon, salt, and pepper. Stir gently to combine.
3. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until chicken is cooked through and flavors are melded.
4. Remove chicken, shred it with two forks, and return to the slow cooker. Stir to combine.
5. Serve hot with optional toppings.

Spiced Pumpkin Chicken Chili is a comforting, creative fall dinner that blends sweet and savory flavors in a hearty bowl.

It’s perfect for chilly evenings and makes excellent leftovers for the week

Harvest Turkey and Sweet Potato Stew

This slow cooker stew brings together lean turkey, sweet potatoes, and autumn vegetables in a fragrant, herb-infused broth.

It’s hearty, healthy, and perfect for a cozy fall dinner that’s both filling and flavorful.

Ingredients:

• 1 1/2 lb ground or cubed turkey
• 2 medium sweet potatoes, peeled and diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 tsp dried thyme
• 1 tsp dried sage
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a skillet and lightly brown the turkey. Transfer it to the slow cooker.
2. Add sweet potatoes, carrots, celery, onion, garlic, and all the herbs and spices to the slow cooker.
3. Pour in the chicken broth and stir gently to combine.
4. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until vegetables are tender and turkey is cooked through.
5. Taste and adjust seasoning. Garnish with fresh parsley before serving.

Harvest Turkey and Sweet Potato Stew is a comforting and wholesome fall meal.

Its mix of lean protein, seasonal vegetables, and aromatic herbs makes it perfect for a nourishing weeknight dinner.

Cranberry-Apple Glazed Meatballs

These sweet and tangy meatballs are slow-cooked in a fall-inspired cranberry-apple glaze.

They’re perfect for a cozy dinner or even a festive appetizer during autumn gatherings.

Ingredients:

• 1 1/2 lb ground beef or turkey
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 egg
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 cup cranberry sauce
• 1/2 cup unsweetened apple sauce
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1/2 tsp ground cinnamon

Instructions:

1. In a large bowl, mix ground meat, breadcrumbs, milk, egg, salt, pepper, and garlic powder. Form into 1 1/2-inch meatballs.
2. Place meatballs in the slow cooker.
3. In a separate bowl, mix cranberry sauce, apple sauce, brown sugar, apple cider vinegar, and cinnamon. Pour over the meatballs.
4. Cover and cook on LOW for 5-6 hours or on HIGH for 2-3 hours, until meatballs are fully cooked and tender.
5. Serve meatballs warm with extra glaze spooned over the top.

Cranberry-Apple Glazed Meatballs are a delightful mix of sweet and savory flavors, perfect for fall dinners or entertaining.

They’re tender, juicy, and packed with seasonal taste.

Slow Cooker Autumn Ratatouille

This colorful slow-cooker ratatouille is a medley of roasted fall vegetables simmered to perfection with herbs and tomato sauce.

It’s a vegetarian, comforting, and hearty dish perfect for fall dinners or as a side.

Ingredients:

• 1 medium eggplant, diced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 red bell pepper, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried basil
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh basil or parsley, chopped (for garnish)

Instructions:

1. In a skillet, heat olive oil and sauté onion and garlic for 2-3 minutes until fragrant. Transfer to the slow cooker.
2. Add eggplant, zucchini, yellow squash, red bell pepper, diced tomatoes, tomato paste, thyme, basil, oregano, salt, and pepper. Stir to combine.
3. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until vegetables are tender and flavors melded.
4. Taste and adjust seasoning. Garnish with fresh basil or parsley before serving.

Slow Cooker Autumn Ratatouille is a vibrant and flavorful fall dish that’s both comforting and healthy.

Its tender vegetables and rich tomato-herb sauce make it perfect as a main or side for any cozy dinner.

Honey-Ginger Salmon with Root Vegetables

This slow cooker salmon dish brings together the natural sweetness of honey and the warm spice of ginger, paired with hearty root vegetables.

It’s a light yet comforting fall dinner that’s full of flavor and nutrients.

Ingredients:

• 4 salmon fillets, skin on
• 2 medium carrots, sliced
• 2 parsnips, sliced
• 1 small sweet potato, diced
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1/2 tsp black pepper
• 1 tsp sesame oil
• 1 tbsp lemon juice
• Fresh parsley or green onions, chopped (for garnish)

Instructions:

1. Place carrots, parsnips, and sweet potato at the bottom of the slow cooker.
2. In a small bowl, whisk together honey, soy sauce, ginger, garlic, black pepper, sesame oil, and lemon juice.
3. Place salmon fillets on top of the vegetables and pour the honey-ginger mixture over the fish.
4. Cover and cook on LOW for 2-3 hours, until salmon is cooked through and flakes easily.
5. Garnish with fresh parsley or green onions before serving.

Honey-Ginger Salmon with Root Vegetables is a simple, elegant fall meal that combines sweet, savory, and earthy flavors.

It’s perfect for a quick, healthy weeknight dinner with minimal cleanup.

Moroccan-Spiced Chicken and Chickpeas

This slow cooker recipe features chicken thighs simmered with chickpeas, tomatoes, and Moroccan-inspired spices.

Warm, fragrant, and deeply flavorful, it’s perfect for a comforting fall dinner.

Ingredients:

• 4 bone-in chicken thighs
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp smoked paprika
• 1/2 tsp turmeric
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth
• 2 tbsp olive oil
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a skillet and brown chicken thighs for 2-3 minutes per side. Transfer to the slow cooker.
2. Add chickpeas, tomatoes, onion, garlic, spices, salt, pepper, and chicken broth. Stir to combine.
3. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until chicken is tender.
4. Garnish with chopped fresh cilantro and serve with couscous or rice.

Moroccan-Spiced Chicken and Chickpeas is a warm, aromatic, and satisfying fall dinner.

The blend of spices, tender chicken, and hearty chickpeas make it a slow cooker favorite.

Sweet Potato and Black Bean Chili

A vegetarian slow cooker chili perfect for fall, this dish combines sweet potatoes, black beans, tomatoes, and warming spices for a rich, comforting, and hearty meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cup vegetable broth
• 2 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp cinnamon
• 1 tsp salt
• 1/2 tsp black pepper
• Optional toppings: avocado, sour cream, shredded cheese, fresh cilantro

Instructions:

1. Add sweet potatoes, black beans, diced tomatoes, onion, garlic, vegetable broth, and spices to the slow cooker. Stir to combine.
2. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until sweet potatoes are tender.
3. Adjust seasoning to taste. Serve with optional toppings.

Sweet Potato and Black Bean Chili is a cozy, nutrient-packed fall meal.

Its sweet and savory flavors, along with the warming spices, make it a comforting and easy slow cooker dinner for chilly evenings.

Autumn Harvest Stuffed Peppers

These slow cooker stuffed peppers are filled with a hearty mix of quinoa, roasted vegetables, beans, and warm fall spices.

They’re a wholesome, colorful, and comforting dinner perfect for autumn evenings.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 small butternut squash, peeled and diced
• 1 small zucchini, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup tomato sauce
• 2 tbsp olive oil
• Fresh parsley or cilantro, chopped (for garnish)

Instructions:

1. In a skillet, heat olive oil and sauté onion and garlic until fragrant. Add butternut squash and zucchini and cook for 3-4 minutes.
2. In a large bowl, combine cooked quinoa, black beans, sautéed vegetables, smoked paprika, cumin, cinnamon, salt, and pepper. Mix well.
3. Stuff each bell pepper with the quinoa mixture and place them in the slow cooker.
4. Pour tomato sauce over the stuffed peppers. Cover and cook on LOW for 5-6 hours or on HIGH for 2-3 hours, until peppers are tender.
5. Garnish with fresh parsley or cilantro before serving.

Autumn Harvest Stuffed Peppers are a vibrant and nourishing fall dinner.

They’re packed with wholesome ingredients and warming spices, perfect for cozy family meals.

Slow Cooker Maple Dijon Chicken Thighs

Tender chicken thighs slow-cooked in a sweet and tangy maple-Dijon sauce, paired with seasonal vegetables, create a simple yet delicious fall dinner.

It’s perfect for busy nights when comfort food is a must.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 carrots, cut into chunks
• 2 parsnips, cut into chunks
• 1/2 cup chicken broth
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a skillet and brown chicken thighs for 2-3 minutes per side. Transfer to the slow cooker.
2. In a bowl, whisk together maple syrup, Dijon mustard, garlic, thyme, salt, and pepper. Pour over the chicken.
3. Add carrots, parsnips, and chicken broth around the chicken.
4. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until chicken is tender.
5. Serve chicken with vegetables and drizzle with the maple-Dijon sauce.

Maple Dijon Chicken Thighs are a perfect fall slow cooker dinner.

Sweet, tangy, and savory flavors combine for a comforting meal that requires minimal effort.

Slow Cooker Creamy Pumpkin Pasta

A rich and creamy pasta dish with pumpkin, sage, and Parmesan cheese, made effortlessly in the slow cooker.

It’s a cozy and indulgent fall dinner that feels restaurant-quality but is home-cooked.

Ingredients:

• 12 oz pasta (penne or rigatoni)
• 1 can (15 oz) pumpkin puree
• 1 1/2 cups vegetable or chicken broth
• 1 cup heavy cream or coconut milk
• 1/2 cup grated Parmesan cheese
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp dried sage
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh parsley, chopped (for garnish)

Instructions:

1. In the slow cooker, combine pumpkin puree, broth, cream, onion, garlic, sage, nutmeg, salt, and pepper. Stir well.
2. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until sauce is fragrant and flavors meld.
3. About 15 minutes before serving, cook pasta separately until al dente and then stir into the slow cooker sauce.
4. Add Parmesan cheese and stir until creamy.
5. Garnish with fresh parsley before serving.

Slow Cooker Creamy Pumpkin Pasta is a decadent and cozy fall dinner.

The creamy pumpkin sauce with aromatic spices makes it a comforting meal perfect for chilly evenings.

Slow Cooker Apple Cider Pork Chops

These pork chops are slow-cooked in a sweet and tangy apple cider sauce with warm fall spices.

The result is tender, juicy meat infused with autumn flavors, perfect for an effortless weeknight dinner.

Ingredients:

• 4 bone-in pork chops
• 1 1/2 cups apple cider
• 2 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 medium apples, sliced
• 1 small onion, sliced
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a skillet and sear pork chops for 2-3 minutes per side. Transfer to the slow cooker.
2. In a bowl, whisk together apple cider, Dijon mustard, garlic, thyme, cinnamon, salt, and pepper. Pour over the pork chops.
3. Layer apple slices and onion around the pork chops.
4. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until pork is tender.
5. Serve pork chops with the apple-onion sauce spooned over the top.

Slow Cooker Apple Cider Pork Chops are a cozy, autumn-inspired dinner with sweet, savory, and slightly spiced flavors.

They’re simple to prepare but feel special enough for family gatherings.

Slow Cooker Harvest Vegetable Curry

This vibrant slow cooker curry combines seasonal vegetables like butternut squash, carrots, and cauliflower with aromatic spices and coconut milk.

It’s creamy, comforting, and perfect for a vegetarian fall dinner.

Ingredients:

• 1 small butternut squash, peeled and diced
• 2 carrots, sliced
• 1/2 head cauliflower, cut into florets
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a skillet and sauté onion and garlic until fragrant. Transfer to the slow cooker.
2. Add butternut squash, carrots, cauliflower, coconut milk, vegetable broth, curry powder, cumin, turmeric, salt, and pepper. Stir to combine.
3. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until vegetables are tender.
4. Garnish with fresh cilantro before serving. Serve with rice or naan.

Harvest Vegetable Curry is a warm, comforting, and flavorful vegetarian fall meal.

Its creamy coconut base and aromatic spices make it a satisfying slow cooker dinner.

Slow Cooker Beef and Apple Stew

This fall-inspired beef stew features tender beef, apples, carrots, and onions simmered in a savory-sweet broth.

It’s hearty, warming, and perfect for crisp autumn evenings.

Ingredients:

• 2 lb beef stew meat, cut into cubes
• 2 apples, peeled and sliced
• 3 carrots, sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 1/2 cup apple cider
• 2 tsp fresh thyme or 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp cornstarch (optional, for thickening)
• 2 tbsp cold water (optional, for thickening)

Instructions:

1. Heat olive oil in a skillet and brown beef cubes in batches. Transfer to the slow cooker.
2. Add apples, carrots, onion, garlic, beef broth, apple cider, thyme, salt, and pepper. Stir gently.
3. Cover and cook on LOW for 8-9 hours or on HIGH for 4-5 hours until beef is tender.
4. Optional: To thicken the stew, mix cornstarch and cold water and stir into the slow cooker liquid. Cook on HIGH for 5-10 minutes until thickened.
5. Serve hot with crusty bread or mashed potatoes.

Beef and Apple Stew is a quintessential fall slow cooker dish.

The combination of sweet apples and savory beef creates a comforting, hearty meal that epitomizes autumn flavors.

Slow Cooker Maple-Glazed Carrot and Parsnip Medley

This sweet and savory side dish features tender carrots and parsnips slow-cooked in a maple glaze with a hint of warm spices.

It’s a perfect autumn accompaniment to any main course.

Ingredients:

• 4 large carrots, peeled and cut into chunks
• 3 parsnips, peeled and cut into chunks
• 3 tbsp pure maple syrup
• 1 tbsp olive oil
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh parsley, chopped (for garnish)

Instructions:

1. Place carrots and parsnips in the slow cooker.
2. In a small bowl, mix maple syrup, olive oil, cinnamon, nutmeg, salt, and pepper. Pour over the vegetables and toss to coat evenly.
3. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours until vegetables are tender.
4. Garnish with chopped fresh parsley before serving.

Maple-Glazed Carrot and Parsnip Medley is a simple, flavorful fall side dish.

The natural sweetness of the vegetables enhanced with maple and spices makes it a cozy addition to any autumn meal.

Slow Cooker Cranberry Turkey Chili

This unique chili combines ground turkey, beans, and fresh cranberries for a sweet-savory fall twist.

It’s hearty, warming, and perfect for chilly evenings.

Ingredients:

• 1 1/2 lb ground turkey
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup fresh cranberries
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 2 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• Optional toppings: sour cream, shredded cheese, fresh cilantro

Instructions:

1. In a skillet, brown the ground turkey and transfer to the slow cooker.
2. Add black beans, diced tomatoes, cranberries, onion, garlic, chicken broth, and spices. Stir to combine.
3. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until turkey is cooked through and cranberries have softened.
4. Serve hot with optional toppings.

Cranberry Turkey Chili is a cozy and inventive fall dish.

The tartness of cranberries paired with savory turkey and beans makes it a unique and satisfying slow cooker dinner.

Slow Cooker Root Vegetable and Lentil Shepherd’s Pie

A comforting, vegetarian take on shepherd’s pie featuring lentils and a mix of roasted root vegetables, topped with creamy mashed potatoes and slow-cooked to perfection.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 2 medium carrots, diced
• 2 parsnips, diced
• 1 small butternut squash, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cup vegetable broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 cups mashed potatoes (prepared)
• 2 tbsp olive oil

Instructions:

1. Heat olive oil in a skillet and sauté onion and garlic until fragrant. Transfer to the slow cooker.
2. Add carrots, parsnips, butternut squash, lentils, vegetable broth, thyme, rosemary, salt, and pepper. Stir to combine.
3. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until lentils and vegetables are tender.
4. Spread mashed potatoes evenly over the lentil-vegetable mixture. Cover and cook on HIGH for an additional 30 minutes until heated through.
5. Serve warm.

Root Vegetable and Lentil Shepherd’s Pie is a hearty, vegetarian fall dinner that’s both nourishing and comforting.

The creamy mashed potato topping pairs beautifully with the savory lentil-vegetable base.

Slow Cooker Sage and Butternut Squash Risotto

This creamy, autumn-inspired risotto is made effortlessly in the slow cooker with tender butternut squash, fragrant sage, and Parmesan cheese.

It’s comforting, rich, and perfect for a fall dinner.

Ingredients:

• 1 1/2 cups Arborio rice
• 4 cups vegetable or chicken broth
• 1 small butternut squash, peeled and diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp dried sage
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a skillet and sauté onion and garlic until fragrant. Transfer to the slow cooker.
2. Add Arborio rice, butternut squash, broth, sage, salt, and pepper. Stir to combine.
3. Cover and cook on LOW for 4-5 hours, stirring occasionally, until rice is tender and creamy.
4. Stir in Parmesan cheese and garnish with fresh parsley before serving.

Sage and Butternut Squash Risotto is a creamy, cozy fall dinner.

Its rich flavors and tender texture make it a comforting meal perfect for chilly evenings.

Slow Cooker Maple-Balsamic Glazed Chicken with Brussels Sprouts

This dish features tender chicken thighs and caramelized Brussels sprouts slow-cooked in a sweet and tangy maple-balsamic glaze.

It’s a flavorful and easy fall dinner for busy nights.

Ingredients:

• 6 bone-in chicken thighs
• 2 cups Brussels sprouts, halved
• 1/4 cup pure maple syrup
• 2 tbsp balsamic vinegar
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a skillet and sear chicken thighs for 2-3 minutes per side. Transfer to the slow cooker.
2. In a small bowl, whisk together maple syrup, balsamic vinegar, garlic, thyme, salt, and pepper. Pour over the chicken.
3. Add Brussels sprouts around the chicken.
4. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until chicken is tender and Brussels sprouts are caramelized.
5. Serve warm with sauce spooned over the top.

Maple-Balsamic Glazed Chicken with Brussels Sprouts is a sweet, savory, and aromatic fall dinner.

Its simple preparation yields a deliciously elegant meal.

Slow Cooker Pumpkin and Chickpea Curry

A creamy and fragrant vegetarian curry, combining pumpkin, chickpeas, and warm spices, slow-cooked for a comforting fall dinner.

Perfect served with rice or naan.

Ingredients:

• 1 can (15 oz) pumpkin puree
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 tsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a skillet and sauté onion and garlic until fragrant. Transfer to the slow cooker.
2. Add pumpkin puree, chickpeas, coconut milk, vegetable broth, curry powder, cumin, turmeric, salt, and pepper. Stir to combine.
3. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until vegetables are tender and flavors meld.
4. Garnish with fresh cilantro and serve with rice or naan.

Pumpkin and Chickpea Curry is a warm, hearty, and flavorful fall slow cooker dinner.

Its creamy texture and aromatic spices make it a perfect cozy meal for autumn evenings.

Slow Cooker Apple and Sage Stuffed Chicken

This fall-inspired dish features chicken breasts stuffed with a savory apple and sage mixture, slow-cooked to tender perfection.

The combination of sweet apples and aromatic sage creates a comforting, flavorful dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 apple, peeled and diced
• 2 cloves garlic, minced
• 1/4 cup breadcrumbs
• 1 tbsp fresh sage, chopped (or 1 tsp dried sage)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth
• 1 tbsp olive oil

Instructions:

1. Preheat a skillet with olive oil and lightly sear the chicken breasts for 1-2 minutes per side.
2. In a bowl, mix diced apple, garlic, breadcrumbs, sage, salt, and pepper.
3. Slice a pocket into each chicken breast and stuff with the apple mixture.
4. Place stuffed chicken in the slow cooker and pour chicken broth around the breasts.
5. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours until chicken is cooked through.
6. Serve warm with a spoonful of the cooking juices.

Apple and Sage Stuffed Chicken is a tender, aromatic fall dinner.

The sweet-savory stuffing makes it feel special while staying simple to prepare in the slow cooker.

Slow Cooker Butternut Squash and Black Bean Enchiladas

These enchiladas are filled with roasted butternut squash, black beans, and warm spices, slow-cooked in a rich enchilada sauce.

Perfect for a vegetarian fall dinner that’s hearty and comforting.

Ingredients:

• 2 cups diced butternut squash
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup shredded cheese (optional for topping)
• 8 small tortillas
• 1 cup enchilada sauce
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a skillet and sauté onion and garlic until fragrant. Add butternut squash, cumin, smoked paprika, chili powder, salt, and pepper, cooking for 3-4 minutes.
2. Mix in black beans and remove from heat.
3. Spoon mixture onto tortillas and roll up. Place the enchiladas in the slow cooker seam-side down.
4. Pour enchilada sauce over the top and sprinkle with cheese if using.
5. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours until squash is tender.
6. Garnish with fresh cilantro before serving.

Butternut Squash and Black Bean Enchiladas are a flavorful, hearty, and vegetarian-friendly fall dinner.

Slow cooking melds the spices and vegetables beautifully for a comforting meal.

Slow Cooker Autumn Vegetable and Quinoa Soup

A nourishing fall soup featuring quinoa, seasonal vegetables, and warming spices, slow-cooked for a hearty and wholesome meal.

Perfect for a cozy weeknight dinner or lunch.

Ingredients:

• 1/2 cup quinoa, rinsed
• 1 medium sweet potato, diced
• 2 carrots, chopped
• 1 zucchini, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a skillet and sauté onion and garlic until fragrant. Transfer to the slow cooker.
2. Add sweet potato, carrots, zucchini, diced tomatoes, quinoa, vegetable broth, thyme, smoked paprika, salt, and pepper. Stir to combine.
3. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until vegetables and quinoa are tender.
4. Adjust seasoning to taste and garnish with fresh parsley before serving.

Autumn Vegetable and Quinoa Soup is a hearty, nutritious, and warming fall meal.

Its combination of seasonal vegetables and protein-rich quinoa makes it perfect for cozy dinners.