10 Fall Crockpot Recipes to Embrace the Season

As the air turns crisp and the days get a little shorter, there’s nothing better than a warm, hearty meal. But let’s be honest—just because it’s fall doesn’t mean you suddenly have loads of time to cook elaborate seasonal recipes. Especially with school (or homeschool) and activities back in full swing!

That’s why I lean hard on my go-to fall crockpot recipes this time of year. I’ll grab a few in-season ingredients, toss them into the slow cooker, and let it do the work while I go about my day. By the time dinner rolls around, all I have to do is set the table. Did you know you can use the Instant Pot as a slow cooker, too? You just need the tempered glass lid.

Truly, using slow cookers for dinner is one of my favorite hacks. It takes the stress out of busy weeknights and still gets a healthy, delicious meal on the table. A little planning ahead goes a long way when it comes to smoother evenings.

In this blog post, I’m sharing some of my favorite slow cooker recipes for the season. So let’s dive in and get your fall meal plan off to a delicious start!

10 Fall Crockpot Recipes to Embrace the Season

Slow cookers are hands-down one of my favorite kitchen tools, especially when it comes to getting dinner on the table without the evening chaos. I’ve been loving my Instant Dutch Oven lately though I also got the tempered glass lid for my 6 qt Instant Pot so I can use it as a slow cooker, too (love that it’s stainless steel). It’s perfect for slow-cooked meals that taste like fall in a bowl.

Given that, this post is dedicated to some of my go-to fall crockpot recipes. They’re easy to make ahead, packed with in-season veggies, and full of that warm, comforting flavor we all crave this time of year. Every bite feels like a little taste of autumn!

What to Cook in a Crockpot in the Fall

Fall is prime time for crockpot recipes. It’s just so cozy and convenient. I love tossing everything in before heading out for the day, then coming home to a house that smells amazing and dinner that’s already one.

Some of my favorite things to make in the crockpot this time of year include:

Chicken Noodle Soup
Vegetable Soup
Beef Stew
Lentil Soup
Split Pea Soup
Shredded Chicken
Pulled Pork
Meatballs
Curry
Minestone Soup
Overnight Steel-Cut Oats
Mashed Potatoes
Rice Pudding
Breakfast Casserole

What Are the Best Crockpot Recipes for Fall?

Crockpot Pumpkin Chili

This pumpkin chili is everything I want in a fall dinner—hearty, smoky, and just a touch of sweet. Don’t worry, it doesn’t taste like pumpkin pie. Instead, the pumpkin adds a rich, velvety texture that thickens the chili and gives it a boost of fiber and nutrients. It’s packed with protein from ground turkey (or beef) and beans, so it’s super filling. However, it’s still light enough to enjoy for lunch the next day. And the flavors only get better as they marinate!

Whether you’re cozying up in a chilly evening or prepping meals for the week, this pumpkin chili checks all the boxes. It’s nourishing, simple, and a total crowd-pleaser.

Ingredients

1 lb ground turkey (or beef/chicken)
1 medium onion, diced
3 garlic cloves, minced
1 red bell pepper, diced
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (28 oz) fire-roasted diced tomatoes
1 can (15 oz) pumpkin purée (unsweetened)
2 cups low-sodium chicken or veggie broth
2 tbsp chili powder
1 tsp cumin
1 tsp smoked paprika
½ tsp cinnamon (optional, but so cozy)
½ tsp cayenne pepper (optional if you like a little heat)
Salt and black pepper, to taste
1 tbsp olive oil (for browning the meat)

Optional Toppings: Avocado slices, shredded cheese, Greek yogurt or sour cream, fresh cilantro, tortilla chips, or cornbread on the side.

Instructions

Step 1: In a skillet, heat olive oil over medium heat. Add the ground turkey, onion, and garlic. Cook for 5-6 minutes, until the heat is browned and the onion softens. Season lightly with salt and pepper.

Step 2: Transfer the meat mixture to your crockpot. Stir in bell pepper, beans, tomatoes (including the juices), pumpkin, broth, and all the spices. Mix it all together.

Step 3: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. The longer it simmers, the better it gets.

Step 4: Before serving, give it a taste. Add extra salt, pepper, or spices if needed. And if you want it thicker, crack the lid and hook on HIGH for 20 more minutes.

Step 5: Scoop into bowls and add your favorite toppings. I love a dollop of Greek yogurt, a few slices of avocado, and some tortilla chips for crunch.

Butternut Squash and Apple Soup

This butternut squash soup is everything I love about fall in one bowl. It’s smooth, cozy, and has just the right amount of sweet and spicy. The squash brings that velvety texture, the apples add a little brightness, and the curry and ginger give it a warm, comforting depth. A swirl of coconut milk at the end makes it feel a little fancy (but it’s still super simple!).

It’s one of my favorite soups to meal prep. Just toss everything in the slow cooker, blend it up, and you’re set for the week. It’s light but satisfying—great for lunch, a cozy starter, or paired with a grilled cheese for dinner. It also freezes beautifully, so don’t be shy about making a big batch!

Ingredients

1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
2 medium apples (Honeycrisp or Gala are perfect), peeled, cored, and chopped
1 medium onion, diced
2 carrots, peeled and chopped
3 garlic cloves, minced
1 tbsp fresh grated ginger (or 1 tsp ground)
1 tbsp olive oil or coconut oil
1 tbsp curry powder (mild or medium—your call!)
½ tsp cinnamon
4 cups low-sodium vegetable broth
1 can (13.5 oz) coconut milk (full-fat for creamy, light for lighter)
Salt and black pepper, to taste
Juice of ½ lemon or lime (optional, but adds a nice pop)

Optional Toppings: Toasted pumpkin seeds, swirl of coconut milk, chopped fresh herbs, or crusty bread on the side

Instructions

Step 1: Peel and chop the squash, apples, onion, and carrots. It doesn’t have to be perfect, just get them into even-ish chunks.

Step 2: Add all the veggies, apples, ginger, curry powder, cinnamon, salt, pepper, and broth to your slow cooker. Give it a good stir.

Step 3: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until everything is soft and the kitchen smells amazing.

Step 4: Use an immersion blender right in the pot (or carefully transfer to a blender in batches). Blend until smooth and creamy.

Step 5: Pour in the coconut milk and squeeze in some lemon or lime juice if using. Give it a taste and adjust the seasoning as needed.

Step 6: Ladle into bowls and top with toasted seeds, fresh herbs, or an extra swirl of coconut milk. Don’t forget the crusty bread!

Slow Cooker Maple Dijon Chicken

This dish checks all the fall dinner boxes: cozy, flavorful, and just a little fancy (without actually being fussy). The maple-Dijon sauce is sweet, tangy, and full of garlicky rosemary goodness. As it cooks low and slow, the chicken gets melt-in-your-mouth tender and soaks up all that delicious sauce.

It’s easy enough to toss in the slow cooker on a weeknight but special enough to serve when you have company over.

Ingredients

2 lbs boneless, skinless chicken thighs (or breasts if you prefer)
½ cup pure maple syrup
¼ cup Dijon mustard
2 tbsp apple cider vinegar
3 garlic cloves, minced
2 tsp fresh rosemary, chopped (or 1 tsp dried)
1 tbsp olive oil
Salt and pepper, to taste

Instructions

Step 1: Pat the chicken dry and sprinkle both sides with salt and pepper for some great flavor with every bite.

Step 2: In a small bowl, whisk together the maple syrup, Dijon mustard, vinegar, garlic, rosemary, and olive oil. This will act as your marinade.

Step 3: Place the chicken in the crockpot and pour the sauce right over the top, making sure it’s coated well.

Step 4: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and fully cooked (165°F internal temp). It’s okay if it goes a little over—slow cookers are forgiving and chicken thighs hold up better than chicken breasts!

Step 5: Want a thicker sauce? Once the chicken is done, remove it and pour the sauce into a small saucepan. Simmer it on the stove for 5-10 minutes until it thickens up a bit, then spoon it back over the chicken.

Step 6: Plate the chicken with plenty of sauce on top. Add a sprinkle of fresh rosemary for that final fall touch. I like to serve it with some wild rice or roasted potatoes.

Autumn Harvest Beef Stew

There’s nothing quite like coming home to the smell of a slow-simmered beef stew. This one is rich, cozy, and packed with tender chunks of beef, hearty root veggies, and plenty of fall flavor. A splash of red wine gives the broth that extra depth, and the herbs make your whole house smell amazing.

It’s rustic, nourishing, and exactly what I want simmering away on chilly days. It’s one of those meals that only gets better the next day, so leftovers are a win. Total fall comfort food in a bowl!

Ingredients

2 lbs beef chuck roast, cut into 1 ½-inch cubes
3 carrots, peeled and chopped
2 parsnips, peeled and chopped
2 medium potatoes (Yukon gold or red), cubed
1 medium onion, diced
3 garlic cloves, minced
3 tbsp tomato paste
1 cup dry red wine (or sub beef broth)
4 cups low-sodium beef broth
2 tbsp olive oil
2 tbsp flour or cornstarch (optional, for thickening)
2 tsp fresh thyme (or 1 tsp dried)
2 tsp fresh rosemary (or 1 tsp dried)
2 bay leaves
Salt and pepper, to taste
Chopped fresh parsley, for garnish

Instructions

Step 1: Pat the beef dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Brown the beef in batches so it sears, not steams. Transfer it to the slow cooker.

Step 2: In the same skillet, add onion, garlic, and tomato paste. Cook for 2-3 minutes until fragrant. Pour in the red wine, scrape up all the browned bits, and let it simmer for a couple of minutes. Then pour it all into the crockpot.

Step 3: Add carrots, parsnips, potatoes, thyme, rosemary, bay leaves, and broth to the crockpot. Give everything a good stir.

Step 4: Cover and cook on LOW for 8-9 hours or HIGH for 4-5 hours, until the beef is fork-tender and the veggies are tender.

Step 5: Want it thicker? Whisk the flour or cornstarch with ¼ cup cold water and stir it in during the last 30 minutes.

Step 6: Remove bay leaves. Then, taste and adjust seasoning as needed. Sprinkle with chopped parsley and serve warm, preferably with a slice of crusty bread to soak up that savory gravy.

Sweet Potato and Black Bean Chili

This sweet potato and black bean chili is thick, cozy, and loaded with fall flavor. The sweet potatoes bring a natural sweetness that pairs perfectly with smoky chili spices, while the black beans add just the right amount of texture and heartiness. It’s a plant-based dinner that’s high in fiber and packed with veggies. Plus, it’s so satisfying you won’t miss the meat one bit!

Bonus: It’s even better the next day, which makes it perfect for meal prep!

Ingredients

1 large onion, chopped
1 red pepper, cored, seeded, and chopped
1 green pepper, cored, seeded, and chopped
2 jalapeno peppers, seeded and diced
2 medium sweet potatoes, peeled and diced
4 large cloves of garlic, minced
3 tbsp chili powder
1 tsp sea salt
2 tsp cumin
1 tsp fresh ground pepper
½ tsp crushed red pepper
1.5 tsp basil
1 bay leaf
1 can (14.5 oz) diced tomatoes
28 oz vegetable broth
30 oz black beans, rinsed and drained
Juice of 1 lime

Optional Toppings: Sliced avocado, fresh cilantro, Greek yogurt or sour cream, shredded cheese, lime wedges, chopped scallions

Instructions

Step 1: Add everything to the slow cooker, except the black beans and lime juice. Give it a good mix to combine.

Step 2: Cover and cook on LOW for about 8 hours. This gives you time to go about your day and have dinner ready and smelling fantastic.

Step 3: About 30 minutes before serving, stir in the black beans so they warm through.

Step 4: Just before serving, stir in the lime juice for a fresh little kick. Ladle into bowls, garnish however you like, and serve warm.

Slow Cooker Moroccan Chickpea Stew

This cozy Moroccan chickpea stew is one of those meals that feels extra special, without a lot of fuss. Chickpeas and butternut squash simmer in a spiced tomato broth that’s rich, fragrant, and full of warming flavors like cumin, cinnamon, and coriander. The result? A slightly sweet, savory, and hearty dish that’s light enough for lunch but satisfying enough for dinner.

It’s the kind of recipe that tastes even better the next day, making it perfect for meal prep. Serve it over couscous, quinoa, or rice—or with a slice of rustic bread for dunking. This one’s a keeper—flavorful, filling, and perfect for fall. Plus, it freezes well, so feel free to stash a few portions away for a busy night down the road!

Ingredients

2 cans (15 oz) chickpeas, rinsed and drained
1 medium butternut squash, peeled and cubed (about 4 cups)
2 carrots, peeled and sliced
1 red bell pepper, diced
1 medium onion, diced
3 garlic cloves, minced
1 can (28 oz) diced tomatoes
3 cups low-sodium vegetable broth
2 tbsp tomato paste
1 tbsp olive oil
2 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
½ tsp ground cinnamon
½ tsp turmeric (optional)
½ tsp cayenne (optional, for a bit of heat)
Salt and black pepper, to taste
Juice of ½ lemon (to finish)

Optional Toppings: Fresh cilantro or parsley, toasted almonds or pumpkin seeds, a dollop of Greek yogurt (for a non-vegan option), or a drizzle of olive oil.

Instructions

Step 1: Peel and cube the squash, slice the carrots, and dice the onion and bell pepper. Set them aside.

Step 2: Heat olive oil in a skillet over medium heat. Add the onion, garlic, cumin, coriander, paprika, cinnamon, and turmeric. Cook for 2-3 minutes, just until everything smells amazing. Transfer to the slow cooker.

Step 3: Add chickpeas, squash, carrots, bell pepper, diced tomatoes, tomato paste, broth, and your sautéed aromatics (if used) into the crockpot. Give everything a good stir.

Step 4: Cover and cook on LOW for 7-8 hours or HIGH for 3-4 hours, until the squash and carrots are fork-tender.

Step 5: Right before serving, stir in the lemon juice and taste. Add more salt, pepper, or spice if needed.

Step 6: Spoon over a bowl of couscous, rice, or quinoa—or just serve with warm rustic bread. Top with chopped herbs, toasted nuts, or a swirl of yogurt if you’d like.

Apple BBQ Chicken

This shredded chicken is everything I love about fall recipes—easy, flavorful, and it makes your house smell amazing. It’s juicy and tender, thanks to a sweet and smoky sauce made with apple butter and your favorite BBQ sauce. Once you finish, you get a tangy, slightly sweet, super cozy chicken. Even better? It’s perfect for sandwiches, grain bowls, or spooned over mashed sweet potatoes.

It’s a true dump-and-go crockpot meal, and it couldn’t be easier to pull together on a busy fall day.

Ingredients

2 lbs boneless, skinless chicken breasts (or thighs for extra tenderness)
1 cup BBQ sauce (use your favorite!)
½ cup apple butter (or unsweetened applesauce for a lighter touch)
2 tbsp apple cider vinegar
1 tbsp Worcestershire sauce (optional, for extra depth)
1 medium onion, thinly sliced
3 garlic cloves, minced
1 tsp smoked paprika
½ tsp ground cinnamon (optional, but adds a fall twist)
Salt and black pepper, to taste

Instructions

Step 1: In a small bowl, whisk together the BBQ sauce, apple butter, apple cider vinegar, Worcestershire sauce (if using), garlic, smoked paprika, cinnamon, salt, and pepper.

Step 2: Layer the sliced onion on the bottom of your slow cooker. Place the chicken on top, then pour the sauce mixture over everything. Give it a little stir to coat.

Step 3: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is cooked through and shreds easily with a fork.

Step 4: Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir everything together and let it soak up that flavorful sauce for another 10-15 minutes before serving.

Step 5: Pile it onto soft buns, tuck it into a grain bowl, or serve it warm over mashed sweet potatoes with a side of roasted Brussels sprouts.

Pumpkin Curry with Lentils

This cozy curry is one of those feel-good meals that tastes like it’s been simmering all day—because it has! The red lentils get tender and creamy as they cook in a velvety mix of pumpkin purée, coconut milk, and warming spices like curry, cumin, and ginger. It’s hearty without being heavy, packed with plant-based protein, and naturally dairy-free and vegan.

Serve it over fluffy basmati rice or scoop it up with warm naan. It’s the kind of comforting dinner you’ll want on repeat all fall and winter.

Ingredients

1 cup dry red lentils, rinsed well
1 can (15 oz) pumpkin purée (unsweetened)
1 can (13.5 oz) coconut milk (full-fat richness, or light for a lighter option)
1 can (15 oz) diced tomatoes (with juices)
1 medium onion, diced
3 garlic cloves, minced
1 tbsp grated fresh ginger (or 1 tsp ground ginger)
3 cups low-sodium vegetable broth
2 tbsp curry powder (mild or medium—your call!)
1 tsp ground cumin
½ tsp cinnamon
½ tsp cayenne pepper (optional, for a bit of heat)
1 tbsp olive oil or coconut oil
Salt and black pepper, to taste
Juice of ½ lime (to finish)

Instructions

Step 1: In a skillet, heat the olive oil over medium heat. Add the onion, garlic, ginger, curry powder, cumin, turmeric, and cinnamon. Cook for 2-3 minutes, just until everything smells amazing and the onions start to soften. Transfer it to the crockpot.

Step 2: Add rinsed lentils, pumpkin purée, coconut milk, diced tomatoes (with their juices), vegetable broth, the sautéed mixture, cayenne, salt, and pepper. Stir everything together to combine well.

Step 3: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the lentils are soft and the curry has thickened up nicely.

Step 4: Stir in lime juice before serving. Taste and adjust the seasoning—maybe a bit more salt or a pinch of cayenne if you like a little kick. Spoon over rice or quinoa, sprinkle with fresh herbs or pumpkin seeds, and dig in.

Spiced Apple Steel-Cut Oats

This breakfast seriously tastes like a warm slice of apple pie. Except this one’s in a bowl, and it’s a whole lot healthier. Steel-cut oats simmer overnight with cinnamon, nutmeg, and tender apples that melt right into the oats. A drizzle of maple syrup brings just the right amount of sweetness, and the whole thing turns into a creamy, cozy bowl of fall comfort.

It’s the kind of breakfast that feels a little special but makes busy mornings a breeze—just scoop, reheat, and enjoy. Plus, it keeps well in the fridge for 4-5 days, so you’ve got breakfast covered all week long. Cozy, simple, and packed with fiber—what more could you ask for?

Ingredients

2 cups steel-cut oats (make sure they’re not quick or rolled oats)
6 cups water — or do half water, half milk for extra creaminess
2 apples, peeled and diced (Honeycrisp, Fuji, or Gala are all great picks)
¼ cup pure maple syrup (or honey)
2 tsp cinnamon
½ tsp nutmeg
½ tsp ground ginger
½ tsp salt
1 tsp vanilla extract

Optional Toppings: Chopped walnuts, pecans, raisins, dried cranberries, sautéed apple slices with cinnamon, or a dollop of Greek yogurt

Instructions

Step 1: Give your crockpot a quick spray or rub with oil to prevent the oats from sticking to the sides. You’ll thank yourself later!

Step 2: Add oats, water/milk, apples, maple syrup, cinnamon, nutmeg, ginger, and salt to the crockpot. Give it all a good stir to combine.

Step 3: Cover and cook on LOW for 7-8 hours (perfect overnight!) or HIGH for 3-4 hours. You want the oats to be creamy and the apples to be soft.

Step 4: Stir in vanilla extract. If it’s a little too thick, just add a splash of milk to loosen it all up.

Step 5: Spoon into bowls and add your favorite toppings. I love chopped pecans and a swirl of Greek yogurt for a little protein boost.

Slow Cooker Mac and Cheese

This is hands-down one of my kids’ favorite fall meals, and honestly, I love it just as much as they do. Whether I’m whipping it up as a cozy weeknight dinner, bringing it along as a Thanksgiving side, or just leaning into comfort food season, this crockpot mac and cheese always hits the spot.

It’s creamy, cheesy, and so simple to make. After a few test rounds (okay… maybe more than a few), I finally landed on the version we all agree is just right. And the best part? You don’t need to mess with boiling noodles or multiple pots. Just a food processor, a slow cooker, and a few pantry staples—it’s it.

Ingredients

16 oz elbow macaroni (uncooked)
4 tbsp butter, melted
16 oz sharp cheddar cheese, shredded and divided (4 ½ cup + ½ cup for topping)*
2 oz grated Parmesan (about ½ cup)*
12 oz evaporated milk
5 cups whole milk
⅓ cup sour cream
1 tbsp Dijon mustard
½ cup water
1 tsp salt
½ tsp pepper

Instructions

Step 1: In your slow cooker, whisk together the melted butter, evaporated milk, whole milk, sour cream, Dijon mustard, water, salt, and pepper until well combined.

Step 2: Stir in 4 ½ cups of shredded cheddar and all the Parmesan. Give it a good mix.

Step 3: Pour in the uncooked elbow macaroni and stir gently to coat. Smooth out the top with the back of your spoon so everything cooks evenly.

Step 4: Set your slow cooker to LOW and cook for 2 ½ hours. No peeking needed—just let it do its thing!

Step 5: After 2 ½ hours, sprinkle the remaining ½ cup of cheddar over the top. Cover it again for a few minutes until melted, and then serve warm.

***Use this easy to use and wash countertop grater for the freshest, meltiest cheese

Embrace the flavors of fall with these easy crockpot recipes—perfect for weeknight meals.

If you love cooking with fresh, seasonal ingredients and keeping things simple, these fall crockpot recipes are going to be your new go-tos. Just toss everything into the slow cooker, turn it on, and a few hours later, dinner is done. No fuss and no stress.

Want even more slow cooker ideas to make weeknights easier? I’ve rounded up a few more of my favorite recipes below: