15 Cozy Fall Crockpot Meals for Busy Weeknights

When autumn brings cooler evenings and busier schedules, a warm crockpot meal makes dinnertime much easier. These cozy fall recipes include hearty soups, comforting stews, flavorful chicken dinners, chili, and classic pot roast—all prepared with simple ingredients and minimal hands-on time.

Whether you need an easy weeknight dinner or a satisfying meal for the whole family, these slow-cooker recipes will help you enjoy the comforting flavors of fall without spending hours in the kitchen.

This post contains affiliate links. If you purchase through one of these links, we may earn a commission at no additional cost to you. As an Amazon Associate I earn from qualifying purchases.

Important Slow-Cooker Safety Tips

Always thaw meat and poultry completely before placing them in a slow cooker. Keep refrigerated ingredients cold until you are ready to begin cooking, and follow the cooking times provided with each recipe. Check meat with a food thermometer before serving, and refrigerate leftovers within two hours.

1. Classic Slow-Cooker Beef Pot Roast

Servings: 6
Prep time: 20 minutes
Cook time: 8–9 hours on Low or 5–6 hours on High

Ingredients

• 3-pound boneless chuck roast, fully thawed
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• 1 pound baby potatoes
• 4 carrots, cut into large pieces
• 1 medium onion, cut into wedges
• 3 cloves garlic, minced
• 2 cups low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 tablespoons cornstarch
• 2 tablespoons cold water

Instructions

1. Season the roast with salt, pepper, and garlic powder.
2. Heat the olive oil in a skillet over medium-high heat. Brown the roast for 3–4 minutes on each side.
3. Place the potatoes, carrots, onion, and garlic in the slow cooker. Set the roast on top.
4. Pour in the beef broth and Worcestershire sauce. Sprinkle with thyme and rosemary.
5. Cover and cook until the vegetables are tender and the beef pulls apart easily.
6. Transfer the meat and vegetables to a serving platter.
7. Mix the cornstarch and cold water until smooth. Stir it into the cooking liquid, cover, and cook on High for 10–15 minutes to thicken.

2. Creamy Chicken and Wild Rice Soup

Servings: 6
Prep time: 15 minutes
Cook time: 6–7 hours on Low or 3–4 hours on High

Ingredients

• 1½ pounds boneless, skinless chicken breasts, fully thawed
• 1 cup uncooked wild-rice blend
• 3 carrots, diced
• 3 celery stalks, diced
• 1 small onion, diced
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup half-and-half
• 2 tablespoons cornstarch
• 2 tablespoons cold water

Instructions

1. Place the chicken, rice, carrots, celery, onion, garlic, broth, and seasonings in the slow cooker.
2. Cover and cook until the chicken reaches 165°F, the vegetables are tender, and the rice is fully cooked.
3. Remove the chicken, shred it with two forks, and return it to the slow cooker.
4. Whisk the cornstarch with the cold water. Stir it into the soup along with the half-and-half.
5. Cover and cook on High for another 15–20 minutes, stirring occasionally, until slightly thickened.

3. Hearty Slow-Cooker Beef Chili

Servings: 8
Prep time: 20 minutes
Cook time: 6–7 hours on Low or 3–4 hours on High

Ingredients

• 2 pounds lean ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cans kidney beans, 15 ounces each, drained and rinsed
• 1 can black beans, 15 ounces, drained and rinsed
• 2 cans diced tomatoes, 14.5 ounces each
• 1 can tomato sauce, 15 ounces
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup low-sodium beef broth

Instructions

1. Brown the ground beef and onion in a skillet over medium heat, breaking the meat into crumbles. Cook the beef to 160°F, then drain excess grease.
2. Transfer the beef mixture to the slow cooker.
3. Add the garlic, beans, tomatoes, tomato sauce, broth, and seasonings. Stir well.
4. Cover and cook until hot and flavorful.
5. Taste and adjust the seasoning before serving. Offer shredded cheese, sour cream, or sliced green onions as optional toppings.

4. Apple-Cider Chicken with Sweet Potatoes

Servings: 6
Prep time: 20 minutes
Cook time: 6–7 hours on Low or 3–4 hours on High

Ingredients

• 2 pounds boneless, skinless chicken thighs, fully thawed
• 2 medium sweet potatoes, peeled and cut into 1-inch pieces
• 2 apples, cored and sliced
• 1 small onion, sliced
• 1 cup pasteurized apple cider
• ½ cup low-sodium chicken broth
• 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons cornstarch
• 2 tablespoons cold water

Instructions

1. Place the sweet potatoes, apples, and onion in the slow cooker.
2. Arrange the chicken thighs over the vegetables.
3. Whisk together the cider, broth, mustard, thyme, cinnamon, salt, and pepper. Pour the mixture over the chicken.
4. Cover and cook until the sweet potatoes are tender and the chicken reaches 165°F.
5. Mix the cornstarch and cold water until smooth. Stir it into the sauce and cook on High for 10–15 minutes to thicken.

5. Creamy Potato and Ham Soup

Servings: 8
Prep time: 15 minutes
Cook time: 6–7 hours on Low or 3–4 hours on High

Ingredients

• 2 pounds russet or Yukon Gold potatoes, peeled and diced
• 2 cups fully cooked ham, diced
• 3 carrots, diced
• 2 celery stalks, diced
• 1 small onion, diced
• 3 cloves garlic, minced
• 5 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup half-and-half
• 1½ cups shredded cheddar cheese
• 2 tablespoons cornstarch
• 2 tablespoons cold water

Instructions

Cover and cook on High for another 15–20 minutes, then serve warm.

Add the potatoes, ham, carrots, celery, onion, garlic, broth, and seasonings to the slow cooker.

Cover and cook until the potatoes and vegetables are tender.

Lightly mash some of the potatoes inside the slow cooker to create a thicker texture.

Whisk the cornstarch with the cold water. Stir it into the soup with the half-and-half.

Add the cheese gradually and stir until melted.

Keep raw meat refrigerated until you are ready to start cooking, thaw it before it goes into the crockpot, and avoid lifting the lid unnecessarily. USDA guidance recommends 165°F for poultry and 160°F for ground beef. USDA food-safety guidance

Slow cooker pot roast with chicken wild rice soup and beef chili in a cozy farmhouse kitchen

6. Slow-Cooker Chicken and Dumplings

Servings: 6
Prep time: 20 minutes
Cook time: 6–7 hours on Low or 3–4 hours on High, plus 30–45 minutes for the dumplings

Ingredients

• 1½ pounds boneless, skinless chicken breasts, fully thawed
• 3 carrots, sliced
• 3 celery stalks, sliced
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• ½ teaspoon dried parsley
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup frozen peas
• ½ cup heavy cream or half-and-half
• 1 can refrigerated biscuit dough, cut into quarters

Instructions

1. Add the chicken, carrots, celery, onion, garlic, broth, thyme, parsley, salt, and pepper to the slow cooker.
2. Cover and cook until the vegetables are tender and the chicken reaches 165°F.
3. Remove the chicken, shred it with two forks, and return it to the slow cooker.
4. Stir in the frozen peas and cream.
5. Arrange the biscuit pieces in a single layer over the mixture.
6. Cover and cook on High for 30–45 minutes, or until the dumplings are cooked through and no raw dough remains in the centers.
7. Gently stir before serving.

7. Harvest Sausage, Potato, and Kale Soup

Servings: 6
Prep time: 20 minutes
Cook time: 6–7 hours on Low or 3–4 hours on High

Ingredients

• 1 pound mild Italian sausage
• 1½ pounds Yukon Gold potatoes, cut into bite-sized pieces
• 3 carrots, sliced
• 1 small onion, diced
• 3 cloves garlic, minced
• 5 cups low-sodium chicken broth
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 3 cups chopped kale, tough stems removed
• 1 cup half-and-half
• ½ cup grated Parmesan cheese

Instructions

1. Cook the sausage in a skillet over medium heat, breaking it into crumbles. Cook it completely, then drain the excess grease.
2. Transfer the sausage to the slow cooker.
3. Add the potatoes, carrots, onion, garlic, broth, Italian seasoning, salt, and pepper.
4. Cover and cook until the potatoes and carrots are tender.
5. Stir in the kale and half-and-half.
6. Cover and cook on High for another 15–20 minutes, or until the kale is tender.
7. Stir in the Parmesan cheese and serve warm.

8. Maple-Balsamic Pulled Pork

Servings: 8
Prep time: 15 minutes
Cook time: 8–9 hours on Low or 5–6 hours on High

Ingredients

• 3-pound boneless pork shoulder, fully thawed
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 medium onion, sliced
• 3 cloves garlic, minced
• ½ cup low-sodium chicken broth
• ⅓ cup pure maple syrup
• ¼ cup balsamic vinegar
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme

Instructions

1. Season the pork with salt, pepper, and garlic powder.
2. Place the sliced onion and garlic in the slow cooker and set the pork on top.
3. Whisk together the broth, maple syrup, balsamic vinegar, tomato paste, Worcestershire sauce, paprika, and thyme.
4. Pour the mixture over the pork.
5. Cover and cook until the pork is tender and pulls apart easily with a fork.
6. Transfer the pork to a cutting board and shred it, discarding any large pieces of fat.
7. Return the shredded pork to the slow cooker and stir it into the sauce.
8. Serve on rolls, over mashed potatoes, or alongside roasted vegetables.

9. Creamy Butternut Squash Soup

Servings: 6
Prep time: 20 minutes
Cook time: 6–7 hours on Low or 3–4 hours on High

Ingredients

• 6 cups peeled and cubed butternut squash
• 2 carrots, sliced
• 1 medium apple, peeled, cored, and chopped
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 teaspoon dried sage
• ½ teaspoon dried thyme
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¾ cup heavy cream, half-and-half, or unsweetened coconut milk
• Pumpkin seeds or chopped fresh parsley for serving, optional

Instructions

1. Add the squash, carrots, apple, onion, garlic, broth, sage, thyme, cinnamon, salt, and pepper to the slow cooker.
2. Cover and cook until the squash and carrots are very tender.
3. Carefully blend the soup with an immersion blender until smooth. Alternatively, blend it in small batches using a countertop blender designed for hot liquids.
4. Stir in the cream or coconut milk.
5. Cover and cook on High for another 10–15 minutes.
6. Taste and adjust the seasoning before serving.
7. Garnish with pumpkin seeds or parsley, if desired.

10. Slow-Cooker Turkey Meatballs in Marinara

Servings: 6
Prep time: 25 minutes
Cook time: 5–6 hours on Low or 3–4 hours on High

Ingredients

• 1½ pounds ground turkey
• ½ cup plain breadcrumbs
• ⅓ cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 jars marinara sauce, approximately 24 ounces each
• Cooked pasta, rolls, or polenta for serving
• Chopped parsley and additional Parmesan, optional

Instructions

Serve with pasta, on rolls, or over creamy polenta. Garnish with parsley and Parmesan if desired.

In a large bowl, gently combine the turkey, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper.

Shape the mixture into approximately 18 evenly sized meatballs.

Pour about one-third of the marinara sauce into the slow cooker.

Arrange the meatballs in the sauce, keeping them in a single layer when possible. Pour the remaining sauce over them.

Cover and cook without stirring during the first two hours.

Continue cooking until the meatballs reach 165°F in the center.

Chicken and dumplings, sausage potato kale soup, and butternut squash soup displayed in a farmhouse kitchen

11. Slow-Cooker Beef and Barley Stew

Servings: 8
Prep time: 20 minutes
Cook time: 7–8 hours on Low or 4–5 hours on High

Ingredients

• 2 pounds beef stew meat, fully thawed
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 4 carrots, sliced
• 3 celery stalks, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• ¾ cup pearl barley, rinsed
• 6 cups low-sodium beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves

Instructions

1. Season the beef with salt and pepper, then toss it with the flour.
2. Heat the olive oil in a skillet over medium-high heat. Brown the beef in batches and transfer it to the slow cooker.
3. Add the carrots, celery, onion, garlic, and barley.
4. Whisk together the broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Pour the mixture into the slow cooker.
5. Add the bay leaves, cover, and cook until the beef and barley are tender.
6. Remove the bay leaves before serving. Add a little extra broth if you prefer a thinner stew.

12. Honey-Garlic Chicken and Carrots

Servings: 6
Prep time: 15 minutes
Cook time: 5–6 hours on Low or 3–4 hours on High

Ingredients

• 2 pounds boneless, skinless chicken thighs, fully thawed
• 1 pound baby carrots
• 1 small onion, sliced
• 4 cloves garlic, minced
• ½ cup low-sodium chicken broth
• ⅓ cup honey
• ¼ cup low-sodium soy sauce
• 2 tablespoons tomato paste
• 1 tablespoon apple-cider vinegar
• ½ teaspoon ground ginger
• ¼ teaspoon black pepper
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• Sliced green onions for serving, optional

Instructions

1. Place the carrots and onion in the slow cooker and arrange the chicken on top.
2. Whisk together the garlic, broth, honey, soy sauce, tomato paste, vinegar, ginger, and pepper.
3. Pour the sauce over the chicken.
4. Cover and cook until the carrots are tender and the chicken reaches 165°F.
5. Transfer the chicken to a plate.
6. Mix the cornstarch with the cold water until smooth. Stir it into the sauce.
7. Cover and cook on High for 10–15 minutes, or until the sauce thickens.
8. Return the chicken to the slow cooker and coat it with the sauce. Garnish with green onions if desired.

13. White Chicken Chili

Servings: 8
Prep time: 15 minutes
Cook time: 6–7 hours on Low or 3–4 hours on High

Ingredients

• 1½ pounds boneless, skinless chicken breasts, fully thawed
• 2 cans great northern or cannellini beans, 15 ounces each, drained and rinsed
• 1 can corn, 15 ounces, drained
• 1 can mild diced green chiles, 4 ounces
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon chili powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 4 ounces cream cheese, softened and cubed
• ½ cup half-and-half
• Chopped cilantro, shredded cheese, or lime wedges for serving, optional

Instructions

1. Add the chicken, beans, corn, green chiles, onion, garlic, broth, and seasonings to the slow cooker.
2. Cover and cook until the chicken reaches 165°F.
3. Remove the chicken, shred it with two forks, and return it to the slow cooker.
4. Stir in the cream cheese and half-and-half.
5. Cover and cook on High for another 15–20 minutes, stirring occasionally, until creamy.
6. Serve with your preferred toppings.

14. Autumn Pork Loin with Apples and Onions

Servings: 6
Prep time: 20 minutes
Cook time: 5–6 hours on Low or 3–4 hours on High

Ingredients

• 2½-pound boneless pork loin roast, fully thawed
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• 2 firm apples, cored and sliced
• 1 medium onion, sliced
• 1 cup low-sodium chicken broth
• 2 tablespoons Dijon mustard
• 2 tablespoons pure maple syrup
• 1 tablespoon apple-cider vinegar
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• 2 tablespoons cornstarch
• 2 tablespoons cold water

Instructions

1. Season the pork with salt, pepper, and garlic powder.
2. Heat the olive oil in a skillet over medium-high heat. Brown the pork on all sides.
3. Place the apples and onion in the slow cooker and set the pork on top.
4. Whisk together the broth, mustard, maple syrup, vinegar, thyme, and rosemary. Pour it around the pork.
5. Cover and cook until the pork reaches at least 145°F in the center. Avoid overcooking, as pork loin is lean.
6. Transfer the pork to a cutting board and let it rest for at least three minutes before slicing.
7. Mix the cornstarch and cold water until smooth. Stir it into the cooking liquid and cook on High for 10–15 minutes to thicken.
8. Serve the sliced pork with the apples, onions, and sauce.

15. Cheesy Broccoli and Chicken Rice

Servings: 6
Prep time: 15 minutes
Cook time: 5–6 hours on Low or 3–4 hours on High, plus 20–30 minutes to finish

Ingredients

• 1½ pounds boneless, skinless chicken breasts, fully thawed
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 1 teaspoon dried parsley
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 cups instant brown or white rice
• 3 cups small broccoli florets
• 1 cup milk
• 2 cups shredded cheddar cheese

Instructions

If the mixture becomes too thick, add a small amount of warm broth or milk before serving.

Place the chicken, onion, garlic, broth, parsley, garlic powder, salt, and pepper in the slow cooker.

Cover and cook until the chicken reaches 165°F.

Remove the chicken, cut or shred it into bite-sized pieces, and return it to the slow cooker.

Stir in the instant rice and broccoli.

Cover and cook on High for 20–30 minutes, checking near the end, until the rice is tender and has absorbed most of the liquid.

Stir in the milk and cheese until creamy and melted.

Helpful Crockpot Supplies

This post contains affiliate links. If you purchase through one of these links, we may earn a commission at no additional cost to you. As an Amazon Associate I earn from qualifying purchases.

Having a few dependable slow-cooker tools can make preparing, serving, and storing these cozy fall meals even easier.

• Programmable slow cooker: A 6-quart model is a practical size for most family meals in this collection.
• Slow-cooker divider: Helpful when serving two smaller dishes or keeping toppings separate.
• Digital food thermometer: Makes it easy to check that meat and poultry have reached a safe internal temperature.
• Slow-cooker travel carrier: Useful for taking chili, soup, or pulled pork to gatherings.
• Freezer-safe meal containers: Convenient for storing leftovers or preparing meals ahead of time.
• Silicone cooking utensils: Gentle on the slow cooker’s interior and useful for stirring and serving.

Cozy Fall Dinners Made Simple

From classic pot roast and creamy soup to apple-cider chicken and hearty chili, these crockpot meals make it easier to serve a warm, comforting dinner on busy fall days. Choose a family favorite, prepare the ingredients in the morning, and let the slow cooker handle most of the work.

Save this collection for the next cool evening, and share your favorite recipe in the comments.