24 Delicious Fall Slow Cooker Recipes You’ll Love

As the crisp autumn air settles in and the leaves turn golden, nothing beats the comfort of a warm, home-cooked meal.

Slow cookers are the ultimate kitchen companion for fall, allowing you to prepare hearty, flavorful dishes with minimal effort.

From savory stews and tender roasts to sweet, spiced desserts, slow cooker recipes are perfect for busy weeknights or weekend gatherings.

In this post, we’ve curated 24 fall slow cooker recipes that celebrate the flavors of the season—from pumpkin and apples to root vegetables and cranberries.

These recipes are not only comforting but also easy to prepare, leaving you more time to enjoy the cozy moments of autumn.

24 Delicious Fall Slow Cooker Recipes You’ll Love

Embracing fall flavors doesn’t have to be complicated. With these 24 fall slow cooker recipes, you can enjoy effortless, flavorful meals that bring the warmth and comfort of the season to your table.

Whether you’re craving savory stews, tender roasts, sweet autumn desserts, or hearty vegetarian dishes, these recipes cover every fall-inspired craving.

Dust off your slow cooker, gather seasonal ingredients, and let the magic of slow cooking fill your home with the comforting aroma of autumn.

Maple Butternut Squash and Apple Soup

This creamy, comforting soup captures the essence of fall with roasted butternut squash, sweet apples, and a hint of warm maple syrup.

Perfect for chilly evenings, it’s easy to prepare in the slow cooker and fills your home with cozy autumn aromas.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 large apples, peeled, cored, and chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• Salt and pepper, to taste
• 1/2 cup coconut milk or heavy cream (optional for creaminess)
• Fresh thyme for garnish

Instructions:

1. Place the cubed butternut squash, chopped apples, onion, and garlic in the slow cooker.
2. Pour the vegetable broth over the vegetables and fruit, then add the maple syrup, cinnamon, nutmeg, and ginger. Stir gently to combine.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the squash and apples are very tender.
4. Use an immersion blender to puree the soup until smooth. For a richer texture, stir in coconut milk or cream.
5. Season with salt and pepper to taste.
6. Serve warm, garnished with fresh thyme and a drizzle of maple syrup if desired.

This maple butternut squash and apple soup is a celebration of fall flavors, perfectly balanced between sweet and savory.

It’s effortless to make, wonderfully aromatic, and ideal for a cozy dinner or as a starter for a holiday meal.

Slow Cooker Autumn Chicken Stew

A hearty, flavorful chicken stew brimming with root vegetables, herbs, and a touch of autumn sweetness.

This slow-cooked dish is satisfying, comforting, and perfect for warming up on crisp fall days.

Ingredients:

• 2 lbs bone-in, skinless chicken thighs
• 4 medium carrots, peeled and chopped
• 3 parsnips, peeled and chopped
• 2 medium sweet potatoes, peeled and cubed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1/2 cup apple cider
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)

Instructions:

1. Heat olive oil in a skillet over medium-high heat and brown the chicken thighs on both sides, about 3-4 minutes per side. Transfer the chicken to the slow cooker.
2. Add the carrots, parsnips, sweet potatoes, onion, and garlic to the slow cooker.
3. Pour in the chicken broth and apple cider, then sprinkle the thyme, rosemary, salt, and pepper over the top. Add the bay leaf.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and the vegetables are soft.
5. If desired, remove the chicken, shred it, and return it to the slow cooker. Mix the cornstarch and water, then stir into the stew to thicken slightly.
6. Taste and adjust seasonings as needed before serving.

This autumn chicken stew is a classic comfort food with a seasonal twist.

The slow cooker makes preparation easy, and the combination of tender chicken and sweet, earthy vegetables is perfect for fall evenings.

Slow Cooker Pumpkin Chili

This pumpkin chili combines the warmth of fall spices with hearty beans, vegetables, and a touch of pumpkin puree.

It’s a nutritious, fiber-packed, and satisfying dish that’s perfect for chilly autumn nights.

Ingredients:

• 1 lb ground turkey or beef
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup pumpkin puree
• 2 cups vegetable or chicken broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper, to taste
• Olive oil for browning meat

Instructions:

1. In a skillet, heat a little olive oil over medium heat. Brown the ground meat until fully cooked, then transfer it to the slow cooker.
2. Add the onion, garlic, red bell pepper, black beans, kidney beans, diced tomatoes, and pumpkin puree.
3. Pour in the broth and sprinkle the chili powder, cumin, smoked paprika, cinnamon, cayenne, salt, and pepper over the mixture. Stir well.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, allowing the flavors to meld together.
5. Taste and adjust seasonings if necessary. Serve with your favorite toppings, such as shredded cheese, sour cream, or chopped green onions.

This slow cooker pumpkin chili is a hearty and flavorful way to embrace fall.

The pumpkin adds a subtle sweetness and creamy texture, while the spices create a warm, inviting aroma—perfect for cozying up with a bowl on a chilly evening.

Slow Cooker Apple Cider Pulled Pork

Tender, juicy pulled pork infused with the sweet and tangy flavors of apple cider, brown sugar, and fall spices.

This recipe is perfect for sandwiches, sliders, or simply served alongside roasted vegetables.

Ingredients:

• 3-4 lbs pork shoulder (or pork butt)
• 2 cups apple cider
• 1/2 cup brown sugar
• 1/4 cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 large onion, sliced
• 2 cloves garlic, minced

Instructions:

1. Place the sliced onion and minced garlic at the bottom of the slow cooker.
2. Rub the pork shoulder with smoked paprika, garlic powder, onion powder, cinnamon, salt, and pepper. Place it on top of the onions.
3. In a bowl, whisk together apple cider, brown sugar, apple cider vinegar, and Dijon mustard. Pour over the pork.
4. Cover and cook on low for 8-10 hours or on high for 5-6 hours, until the pork is tender and easily shredded with a fork.
5. Remove the pork from the slow cooker, shred it, and return it to the juices. Stir to combine and serve warm.

This apple cider pulled pork captures the essence of fall in every bite.

Sweet, tangy, and perfectly tender, it’s a simple yet impressive dish that’s ideal for gatherings or cozy family dinners.

Slow Cooker Sweet Potato and Sausage Casserole

A comforting fall casserole made with sweet potatoes, savory sausage, and aromatic herbs.

This hearty dish cooks slowly to bring out the natural sweetness of the vegetables while keeping the sausage juicy and flavorful.

Ingredients:

• 1 lb Italian sausage (mild or spicy), sliced or crumbled
• 3 large sweet potatoes, peeled and cubed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste
• 1/2 cup chicken or vegetable broth
• 1/4 cup chopped fresh parsley (for garnish)

Instructions:

1. Place the sweet potatoes, onion, garlic, and bell pepper in the slow cooker.
2. Add the sausage on top of the vegetables, then sprinkle with thyme, smoked paprika, cinnamon, salt, and pepper.
3. Pour the chicken or vegetable broth over the ingredients and stir gently to combine.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the sweet potatoes are tender and the sausage is cooked through.
5. Garnish with fresh parsley before serving.

This sweet potato and sausage casserole is a warm, hearty dish perfect for fall evenings.

The slow cooker allows the flavors to meld beautifully, creating a comforting, one-pot meal that’s both savory and subtly sweet.

Slow Cooker Autumn Vegetable Risotto

Creamy, flavorful risotto made effortlessly in the slow cooker with seasonal vegetables like mushrooms, butternut squash, and kale.

A perfect vegetarian dish that tastes gourmet without the constant stirring.

Ingredients:

• 1 1/2 cups Arborio rice
• 1 small butternut squash, peeled and cubed
• 1 cup mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup dry white wine (optional)
• 1 cup kale, chopped
• 1/2 cup grated Parmesan cheese (or vegan alternative)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon dried thyme

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, mushrooms, vegetable broth, white wine, thyme, salt, and pepper. Stir gently to combine.
3. Cover and cook on low for 2.5-3 hours, stirring once halfway through cooking, until the rice is tender and creamy.
4. Stir in kale and Parmesan cheese, allowing the heat to wilt the greens and melt the cheese.
5. Adjust seasonings as needed and serve immediately.

This slow cooker autumn vegetable risotto is creamy, rich, and packed with seasonal flavors.

It’s an easy, hands-off way to enjoy a comforting risotto perfect for fall dinners or holiday meals.

Slow Cooker Cranberry Apple Chicken

A tangy and slightly sweet fall-inspired chicken dish featuring fresh cranberries, apples, and a hint of orange zest.

This easy slow cooker recipe is perfect for weeknight dinners or holiday gatherings.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups fresh cranberries
• 2 medium apples, peeled, cored, and chopped
• 1/2 cup orange juice
• 1/4 cup honey
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 small onion, chopped

Instructions:

1. Place the chopped onion at the bottom of the slow cooker and layer the chicken breasts on top.
2. Scatter the cranberries and apples over the chicken.
3. In a small bowl, mix together orange juice, honey, cinnamon, ginger, salt, and pepper. Pour over the chicken and fruit.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
5. Remove the chicken and shred slightly if desired, then return it to the slow cooker to coat with the sauce before serving.

This cranberry apple chicken is a flavorful, autumn-inspired dish that balances sweet and tart flavors.

It’s perfect for family dinners and is especially festive for fall gatherings.

Slow Cooker Maple Pecan Sweet Potatoes

Sweet potatoes slow-cooked in a rich maple glaze and topped with crunchy pecans.

This dish is a perfect side for fall dinners or holiday meals and is incredibly easy to prepare in the slow cooker.

Ingredients:

• 4 large sweet potatoes, peeled and cut into chunks
• 1/2 cup pure maple syrup
• 1/4 cup unsalted butter, melted
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup chopped pecans

Instructions:

1. Place the sweet potatoes in the slow cooker.
2. In a small bowl, mix together maple syrup, melted butter, cinnamon, nutmeg, and salt. Pour over the sweet potatoes and toss to coat evenly.
3. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until sweet potatoes are tender.
4. Just before serving, sprinkle chopped pecans over the top for added crunch.

These maple pecan sweet potatoes are sweet, buttery, and perfectly spiced for fall.

The slow cooker makes this side dish simple and hands-off, leaving you with tender, flavorful potatoes every time.

Slow Cooker Pumpkin Lentil Stew

A hearty, nutritious, and cozy vegetarian stew made with pumpkin, lentils, and aromatic fall spices.

This slow cooker recipe is perfect for chilly evenings and makes excellent leftovers.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 1 cup pumpkin puree
• 1 large carrot, diced
• 1 celery stalk, diced
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh parsley or cilantro, for garnish

Instructions:

1. Heat olive oil in a skillet and sauté onion, garlic, carrot, and celery until softened. Transfer to the slow cooker.
2. Add lentils, pumpkin puree, vegetable broth, cumin, smoked paprika, cinnamon, 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 the lentils are tender and the flavors are well blended.
4. Taste and adjust seasonings. Garnish with fresh parsley or cilantro before serving.

This pumpkin lentil stew is a nourishing, flavorful fall dish that’s rich in protein and fiber.

It’s easy to prepare in the slow cooker, filling, and perfect for comforting autumn dinners.

Slow Cooker Beef and Root Vegetable Stew

A rich, hearty stew featuring tender beef, root vegetables, and a savory broth infused with herbs.

This slow cooker recipe fills your home with the comforting aromas of fall and creates a meal perfect for chilly evenings.

Ingredients:

• 2 lbs beef stew meat, cut into cubes
• 3 medium carrots, chopped
• 2 parsnips, chopped
• 2 medium potatoes, peeled and cubed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional)
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)

Instructions:

1. In a skillet, heat olive oil over medium-high heat and brown the beef cubes on all sides. Transfer to the slow cooker.
2. Add carrots, parsnips, potatoes, onion, and garlic to the slow cooker.
3. Pour in the beef broth and red wine (if using). Add Worcestershire sauce, thyme, rosemary, bay leaf, salt, and pepper. Stir gently.
4. Cover and cook on low for 8-9 hours or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
5. If desired, mix cornstarch and water and stir into the stew to thicken before serving. Remove bay leaf.

This beef and root vegetable stew is a fall classic, full of hearty flavors and tender ingredients.

It’s the ultimate slow-cooked comfort meal for cool autumn nights.

Slow Cooker Maple Glazed Carrots and Parsnips

Sweet and savory roasted-style carrots and parsnips made effortlessly in the slow cooker with maple syrup, butter, and warming fall spices.

A simple yet elegant side dish for any autumn dinner.

Ingredients:

• 4 large carrots, peeled and cut into sticks
• 4 large parsnips, peeled and cut into sticks
• 3 tablespoons unsalted butter, melted
• 1/4 cup pure maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Place the carrots and parsnips in the slow cooker.
2. In a small bowl, mix melted butter, maple syrup, 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 the vegetables are tender and caramelized.
4. Garnish with fresh parsley before serving.

These maple-glazed carrots and parsnips are sweet, buttery, and full of fall flavor.

The slow cooker ensures a hands-off, perfectly cooked side dish every time.

Slow Cooker Sausage, Apple, and Cabbage Skillet

A savory-sweet fall dish combining sausage, apples, and cabbage.

The slow cooker softens the cabbage and melds the flavors, creating a cozy, hearty meal that’s perfect for fall evenings.

Ingredients:

• 1 lb smoked or Italian sausage, sliced
• 1 small head green cabbage, chopped
• 2 medium apples, cored and sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 cup apple cider
• 1 teaspoon thyme
• 1/2 teaspoon cinnamon
• Salt and pepper, to taste
• 1 tablespoon olive oil

Instructions:

1. Heat olive oil in a skillet over medium heat and lightly brown the sausage slices. Transfer to the slow cooker.
2. Layer cabbage, apples, onion, and garlic on top of the sausage.
3. Pour apple cider over the mixture and sprinkle with thyme, cinnamon, salt, and pepper.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the cabbage is tender and the flavors are well combined.
5. Stir gently before serving.

This sausage, apple, and cabbage dish is a comforting, fall-inspired meal.

Sweet apples, tender cabbage, and savory sausage make it a perfect hands-off dinner for busy evenings or seasonal gatherings.

Slow Cooker Pumpkin Chili with Black Beans

A hearty, warming chili that combines pumpkin puree with black beans, tomatoes, and warming fall spices.

This slow cooker recipe is perfect for a cozy autumn dinner and is both filling and nutritious.

Ingredients:

• 1 lb ground turkey or beef
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup pumpkin puree
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups vegetable or chicken broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper, to taste
• 2 tablespoons olive oil

Instructions:

1. In a skillet, heat olive oil and brown the ground meat until fully cooked. Transfer to the slow cooker.
2. Add black beans, diced tomatoes, pumpkin puree, onion, garlic, broth, and all the spices. Stir to combine.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Taste and adjust seasonings before serving. Serve with toppings like shredded cheese, sour cream, or chopped green onions.

This pumpkin chili is a comforting, fall-inspired dish with a unique sweet-savory flavor.

Perfect for chilly evenings, it’s hearty, healthy, and easy to prepare in the slow cooker.

Slow Cooker Apple Cinnamon Oatmeal

A warm and cozy breakfast option perfect for fall mornings.

This slow cooker oatmeal is infused with apples, cinnamon, and a touch of maple syrup for natural sweetness.

Ingredients:

• 2 cups steel-cut oats
• 4 cups water
• 2 cups milk (dairy or plant-based)
• 2 apples, peeled, cored, and diced
• 1/4 cup maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• Optional toppings: chopped nuts, raisins, or extra maple syrup

Instructions:

1. Combine steel-cut oats, water, milk, apples, maple syrup, cinnamon, nutmeg, and salt in the slow cooker.
2. Cover and cook on low for 6-7 hours or on high for 2-3 hours, stirring occasionally, until oats are tender and creamy.
3. Serve warm with optional toppings like nuts or extra maple syrup.

This apple cinnamon oatmeal is a comforting and nutritious start to any fall day.

The slow cooker makes it effortless, leaving you with creamy, flavorful oatmeal ready when you wake up.

Slow Cooker Autumn Veggie and Barley Soup

A hearty and wholesome soup packed with fall vegetables, barley, and savory herbs.

This slow cooker recipe is perfect for a light lunch or a cozy dinner.

Ingredients:

• 1 cup pearl barley, rinsed
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 small butternut squash, peeled and cubed
• 1 can (15 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 2 tablespoons olive oil

Instructions:

1. Heat olive oil in a skillet and sauté onion, garlic, carrots, and celery until slightly softened. Transfer to the slow cooker.
2. Add butternut squash, diced tomatoes, barley, vegetable broth, thyme, rosemary, salt, and pepper. Stir gently.
3. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the barley is tender and the vegetables are cooked through.
4. Adjust seasonings before serving.

This autumn veggie and barley soup is hearty, healthy, and full of seasonal flavors.

It’s an easy, make-ahead meal that warms the soul and highlights the best of fall vegetables.

Slow Cooker Pear and Cranberry Pork Roast

A sweet and savory fall-inspired pork roast with tender meat, juicy pears, and tart cranberries.

This slow cooker recipe is perfect for family dinners or a special autumn meal.

Ingredients:

• 3 lbs pork shoulder or pork loin
• 2 pears, peeled, cored, and sliced
• 1 cup fresh or frozen cranberries
• 1/2 cup apple cider
• 1/4 cup brown sugar
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions:

1. Heat olive oil in a skillet and brown the pork on all sides. Transfer to the slow cooker.
2. Place pear slices and cranberries around the pork.
3. In a small bowl, mix apple cider, brown sugar, garlic, cinnamon, nutmeg, salt, and pepper. Pour over the pork and fruit.
4. Cover and cook on low for 8-9 hours or on high for 4-5 hours, until pork is tender and easily shredded.
5. Remove pork, slice or shred, and return to the slow cooker with juices before serving.

This pear and cranberry pork roast is a festive and flavorful fall dish.

The combination of sweet, tart, and savory flavors makes it perfect for a cozy dinner or holiday gathering.

Slow Cooker Caramel Apple Chicken

Tender chicken cooked with sweet apples and a homemade caramel glaze, creating a rich and autumnal flavor perfect for fall dinners.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 large apples, peeled, cored, and sliced
• 1/2 cup apple cider
• 1/4 cup brown sugar
• 2 tablespoons butter, melted
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• Salt and pepper, to taste

Instructions:

1. Place the chicken breasts in the slow cooker.
2. Arrange apple slices around the chicken.
3. In a small bowl, whisk together apple cider, brown sugar, melted butter, cinnamon, nutmeg, salt, and pepper. Pour over the chicken and apples.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
5. Serve chicken with the apples and caramel sauce spooned over the top.

This caramel apple chicken offers a perfect balance of sweet and savory flavors, creating a comforting fall-inspired meal with minimal effort.

Slow Cooker Harvest Vegetable and Quinoa Stew

A hearty, healthy stew packed with fall vegetables, quinoa, and aromatic spices.

This slow cooker recipe is perfect for a vegetarian, fiber-rich autumn dinner.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups butternut squash, cubed
• 1 cup carrots, chopped
• 1 cup parsnips, chopped
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a skillet and sauté onion and garlic until fragrant. Transfer to the slow cooker.
2. Add quinoa, butternut squash, carrots, parsnips, vegetable broth, thyme, smoked paprika, cumin, salt, and pepper. Stir gently.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender and the quinoa is cooked.
4. Garnish with fresh parsley before serving.

This harvest vegetable and quinoa stew is a nourishing, fall-inspired dish full of seasonal flavors.

It’s perfect for a cozy, hands-off dinner and keeps well as leftovers.

Slow Cooker Apple Cider Beef Roast

A tender and flavorful beef roast cooked slowly in apple cider with fall spices.

The sweet and savory combination creates a comforting meal perfect for autumn evenings.

Ingredients:

• 3 lbs beef chuck roast
• 2 cups apple cider
• 1/4 cup brown sugar
• 2 cloves garlic, minced
• 1 large onion, sliced
• 2 carrots, chopped
• 2 parsnips, chopped
• 1 teaspoon thyme
• 1/2 teaspoon cinnamon
• Salt and pepper, to taste
• 1 tablespoon olive oil

Instructions:

1. Heat olive oil in a skillet and brown the beef on all sides. Transfer to the slow cooker.
2. Place onion, carrots, and parsnips around the beef.
3. In a small bowl, mix apple cider, brown sugar, garlic, thyme, cinnamon, salt, and pepper. Pour over the roast and vegetables.
4. Cover and cook on low for 8-9 hours or on high for 4-5 hours, until beef is tender.
5. Remove the roast and slice or shred before serving with the juices and vegetables.

This apple cider beef roast is a hearty, fall-inspired meal with a perfect balance of sweetness and savory flavors.

It’s ideal for cozy dinners or special autumn gatherings.

Slow Cooker Sweet Potato and Chickpea Curry

A warming vegetarian curry featuring sweet potatoes, chickpeas, and aromatic fall spices.

This easy slow cooker recipe is perfect for comforting weeknight dinners.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 can (15 oz) diced tomatoes
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh cilantro 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 potatoes, chickpeas, coconut milk, diced tomatoes, curry powder, cumin, cinnamon, salt, and pepper. Stir gently.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the sweet potatoes are tender.
4. Garnish with fresh cilantro before serving with rice or naan.

This sweet potato and chickpea curry is a cozy, nutrient-rich fall dish.

The slow cooker makes it effortless while infusing deep, warming flavors perfect for autumn.

Slow Cooker Pear and Butternut Squash Soup

A creamy and subtly sweet soup combining roasted butternut squash and pears.

This fall-inspired soup is smooth, comforting, and easy to make in the slow cooker.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 ripe pears, peeled, cored, and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• Salt and pepper, to taste
• 1/2 cup coconut milk or cream (optional for creaminess)
• 1 tablespoon olive oil
• Fresh thyme 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, pears, vegetable broth, cinnamon, nutmeg, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the squash and pears are tender.
4. Use an immersion blender to puree the soup until smooth. Stir in coconut milk or cream if desired.
5. Serve warm, garnished with fresh thyme.

This pear and butternut squash soup is creamy, slightly sweet, and perfect for a cozy fall meal.

It’s an effortless slow cooker recipe that showcases the best flavors of autumn.

Slow Cooker Maple Dijon Chicken

Juicy chicken breasts slow-cooked in a sweet and tangy maple Dijon sauce. This easy fall recipe is perfect for a cozy weeknight dinner or meal prep.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/3 cup pure maple syrup
• 2 tablespoons Dijon mustard
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• 1 small onion, sliced
• 1 tablespoon olive oil

Instructions:

1. Heat olive oil in a skillet and lightly brown the chicken breasts. Transfer to the slow cooker.
2. Place sliced onions on top of the chicken.
3. In a small bowl, whisk together maple syrup, Dijon mustard, garlic, thyme, salt, and pepper. Pour over the chicken.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
5. Serve with roasted vegetables, rice, or mashed potatoes.

This maple Dijon chicken is tender, flavorful, and perfectly balanced between sweet and savory—an effortless dish to celebrate fall flavors.

Slow Cooker Harvest Stuffed Peppers

Bell peppers stuffed with a hearty mixture of quinoa, sausage, and fall vegetables. This slow cooker recipe is comforting, flavorful, and perfect for a cozy autumn meal.

Ingredients:

• 4 large bell peppers, tops removed and seeds discarded
• 1 cup cooked quinoa
• 1/2 lb Italian sausage, cooked and crumbled
• 1 small zucchini, diced
• 1 small carrot, grated
• 1/2 cup canned corn
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• 1/2 cup shredded cheese (optional)

Instructions:

1. In a large bowl, combine cooked quinoa, cooked sausage, zucchini, carrot, corn, smoked paprika, thyme, salt, and pepper.
2. Stuff each bell pepper with the mixture and place them upright in the slow cooker.
3. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the peppers are tender.
4. Optional: Sprinkle cheese over the stuffed peppers 10 minutes before serving for a melty topping.

These harvest stuffed peppers are colorful, hearty, and full of fall flavors.

They make a satisfying vegetarian-friendly dinner when the sausage is omitted or replaced with plant-based alternatives.

Slow Cooker Cranberry Orange Pork Chops

Tender pork chops slow-cooked with a zesty cranberry-orange sauce, creating a festive and flavorful autumn dish.

Ingredients:

• 4 bone-in pork chops
• 1 cup fresh or frozen cranberries
• 1/2 cup orange juice
• 1/4 cup brown sugar
• 1 teaspoon orange zest
• 1/2 teaspoon cinnamon
• Salt and pepper, to taste
• 1 tablespoon olive oil

Instructions:

1. Heat olive oil in a skillet and sear the pork chops on both sides until browned. Transfer to the slow cooker.
2. In a small bowl, mix cranberries, orange juice, brown sugar, orange zest, cinnamon, salt, and pepper. Pour over the pork chops.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the pork chops are tender and the sauce is thickened.
4. Serve pork chops with the cranberry-orange sauce spooned over the top.

These cranberry orange pork chops are a perfect combination of sweet, tangy, and savory flavors.

The slow cooker ensures tender, juicy pork and a deliciously aromatic fall meal.