Warm Up This Fall with 18 Easy Slow Cooker Meals

Fall brings a special kind of comfort that’s best captured in warm, hearty meals. For busy households, the slow cooker becomes an invaluable tool during autumn, transforming simple ingredients into satisfying dinners while you focus on other activities.

Here are 18 fall-inspired crockpot recipes that combine seasonal ingredients with the convenience of slow cooking. From traditional comfort foods to creative twists on classics, each recipe has been selected to deliver maximum flavor with minimal effort.

1. Creamy White Chicken Chili

This white chicken chili is smooth, creamy and so easy to make. Throw all the ingredients in the pot and with very little effort you can come home to a cozy dinner that is so satisfying.

Ingredients:

• 1 pound chicken breast (about 2 large breasts), boneless skinless
• ½ medium onion, diced
• 2 cloves garlic (or 1 teaspoon minced)
• 7 ounces green chiles, mild
• 3 cans (15 oz each) cannellini beans, drained
• 1½ cups corn (frozen or canned)
• 32 ounces low sodium chicken broth
• 4 ounces cream cheese, softened
• ⅓ cup heavy cream or half-and-half
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• 1 teaspoon salt
• ¼ teaspoon pepper, or to taste

Instructions:

1. Place diced onion in slow cooker base, followed by chicken breasts and green chiles.
2. Drain and rinse cannellini beans thoroughly before adding to the slow cooker. Add corn (if using canned, drain and rinse first).
3. Add minced garlic, oregano, cumin, paprika, and salt. Pour chicken broth over everything.
4. Cover and cook on high for 3-4 hours or low for 6-8 hours.
5. About 15 minutes before serving, cut cream cheese into small cubes and let soften at room temperature.
6. Switch the slow cooker to a low setting if on high. Remove chicken and shred using two forks.
7. In a separate bowl, gradually whisk 1-2 cups of warm (not hot) broth into the softened cream cheese until smooth.
8. Return shredded chicken to slow cooker. Stir in cream cheese mixture and heavy cream.
9. Switch to a high setting and cook uncovered for 15 minutes until slightly thickened.
10. Set to warm and serve.

2. Beef & Guinness Stew

There’s nothing quite like a beef and Guinness stew on a cold day! Tender chunks of beef, onions, carrots, and parsnips slowly cooked in a rich, aromatic Guinness gravy.

STOP BUYING GREENS: This Machine Grows $1000s Worth Automatically

✓ Set It & Forget It: Fully Automated Growing

✓ From Seed to Harvest in Days - No Experience Needed

✓ Grow Premium Microgreens Worth $50/lb Year-Round

SHOP NOW - $25 OFF WITH MY CODE

Note: This is an affiliate link and we may earn a small commission if you purchase at no additional cost. This helps keep our website free to use.

Ingredients:

• 1 lb 2oz diced beef (casserole, stewing steak, beef shin or chuck)
• 440 ml (14.9 oz) can Guinness
• 12 oz beef stock
• 2 tablespoons olive oil
• 2 tablespoons plain (all-purpose) flour
• 2 tablespoons Worcestershire sauce
• 1/2 tablespoon soft light brown sugar
• 1 large onion, finely sliced
• 3 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 1 small stick of celery, finely diced
• 4 oz mushrooms, thickly sliced (optional)
• 2 bay leaves
• 3 sprigs of fresh thyme, leaves picked
• Sea salt and freshly ground black pepper

Instructions:

1. Coat the beef chunks in seasoned flour by placing them in a large bowl with flour, salt, and pepper. Mix until evenly coated.
2. In a large heavy-based saucepan, heat 1 tablespoon oil over high heat. Brown the floured beef in batches until golden on all sides. Remove to a plate.
3. Reduce heat to low and add remaining oil. Cook onion and celery for 5 minutes until softened. Add carrots and parsnips, increase heat to medium, and cook 2-3 minutes more.
4. Return beef to pan. Pour in Guinness and beef stock. Add Worcestershire sauce, brown sugar, bay leaves, and thyme.
5. Cover and simmer on low for 1-1½ hours. Add mushrooms if using, then cook another 1-1½ hours until beef is very tender and gravy has thickened.
6. Remove bay leaves and thyme stems before serving. Adjust seasoning to taste.

3. Sausage Tortellini Soup

If you want to take your dinner game to the next level, then Crockpot Sausage Tortellini Soup is the perfect recipe for you! With its succulent sausage, cheese-filled tortellini, and creamy broth, this soup will surely be a hit.

Best of all, just throw the ingredients in the slow cooker and let it do all the work.

Ingredients:

• 1 lb Italian Sausage
• 16 oz cheese tortellini (frozen, refrigerated, or pantry)
• 4 cups chicken broth
• 30 oz Italian-style diced tomatoes (2 cans)
• 2 cups carrots, sliced and quartered
• 2 cups celery, chopped
• ½ cup onion, diced
• 5 oz frozen spinach
• 1½ cups heavy whipping cream
• 1 tbsp minced garlic
• 2 tsp Italian Seasoning
• 1 tsp salt
• ¼ tsp ground pepper
• Shredded Parmesan cheese for topping (optional)

Instructions:

1. Brown Italian sausage in a pan until fully cooked. Drain excess grease and transfer to a 6-quart slow cooker.
2. Combine carrots, celery, onion, garlic, Italian seasoning, salt, pepper, diced tomatoes, and chicken broth in the slow cooker. Mix thoroughly.
3. Cover and cook on low setting for 6-8 hours.
4. After cooking time is complete, add tortellini, frozen spinach, and heavy whipping cream. Stir to combine.
5. Switch the setting to high, cover, and cook for an additional 20-30 minutes until the tortellini is tender.
6. Serve hot, garnished with shredded Parmesan cheese if desired.

4. Chicken Cacciatore

Chicken cacciatore is an easy and hearty slow-cooker recipe. It has a rich tomato sauce packed with vegetables, chicken, and flavor. There is little prep and then you let it cook all day long on low so it is ready when it’s time to eat.

Ingredients:

• 4 boneless skinless chicken breasts
• 28 oz Rao’s Marinara sauce
• 1 medium onion, diced
• 1 cup bell pepper, seeded and diced
• 1 cup white mushrooms, sliced
• ½ cup red wine (optional)
• ½ cup heavy whipping cream (optional)
• 1 tablespoon tomato paste
• 1½ teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• ½ teaspoon dried basil
• ½ teaspoon red pepper flakes
• Fresh basil leaves for garnish

Instructions:

1. Season chicken breasts on both sides with salt, pepper, and garlic powder. Place in slow cooker.
2. Add diced onion, bell pepper, and sliced mushrooms on top of the chicken.
3. In a bowl, combine marinara sauce, tomato paste, dried basil, red pepper flakes, and red wine (if using). Pour mixture over chicken and vegetables.
4. Cover and cook on low for 8 hours.
5. Optional: For a creamy version, stir in heavy cream during the last 30 minutes of cooking.
6. Garnish with fresh basil leaves before serving.

5. Bourbon Chicken

Tender juicy chicken is cooked in a rich bourbon ginger sauce for a delicious meal the whole family will love. Serve it over rice, with a side of steamed broccoli, or inside some dinner rolls for a delicious bourbon chicken sandwich.

Ingredients:

• 3 lbs boneless skinless chicken thighs
• ¼ cup bourbon
• ¼ cup soy sauce (not light)
• ⅓ cup apple juice
• ¼ cup brown sugar
• ¼ cup ketchup
• ¼ cup water
• 3 tablespoons apple cider vinegar
• 1½ tablespoons honey
• 4 cloves garlic, minced
• ½ teaspoon grated fresh ginger
• ½ teaspoon red pepper flakes
• 3 tablespoons cornstarch
• ¼ cup sliced green onions
• Salt and pepper to taste

Instructions:

1. Combine garlic, ginger, red pepper flakes, apple juice, honey, brown sugar, ketchup, apple cider vinegar, water, bourbon, and soy sauce in a bowl. Season with salt and pepper to taste.
2. Place chicken thighs in a 6-quart slow cooker. Pour the sauce mixture over the chicken.
3. Cover and cook on LOW for 6-7 hours or HIGH for 3 hours.
4. Remove chicken from slow cooker, chop into bite-sized pieces, and cover to keep warm.
5. Create a slurry by mixing cornstarch with 3 tablespoons water. Turn the slow cooker to the HIGH setting.
6. Whisk the cornstarch slurry into the sauce. Cover and cook for about 10 minutes, stirring occasionally until thickened.
7. Return chicken to slow cooker, add green onions, and stir to combine with sauce.
8. Serve over rice.

6. Turkey Chili with Butternut Squash

The perfect cozy fall meal, this Turkey Chili with Butternut Squash is filling, healthy, and flavorful. The butternut squash makes it extra hearty and offers a balance of sweetness.

Ingredients:

• 1 pound lean ground turkey
• 2 cups chicken stock or broth
• 1 can (14.5 oz) fire-roasted tomatoes
• 1 can (10 oz) diced tomatoes with chiles (Rotel)
• 1 can (15.5 oz) kidney beans
• 1 can (15.5 oz) white beans
• 12 oz frozen butternut squash cubes
• 1 small onion, diced
• 1 rib celery, finely diced
• 2 tablespoons minced garlic
• 2 tablespoons olive oil
• 2 tablespoons chili powder
• 1 teaspoon cumin
• ½ teaspoon paprika
• ½ teaspoon dried oregano
• 1 pinch cayenne pepper
• Salt and pepper to taste

Optional Toppings:

• Sour cream
• Shredded cheddar cheese
• Diced red onion
• Avocado
• Oyster crackers
• Corn chips

Instructions:

1. Heat olive oil in a skillet over medium heat. Brown ground turkey until cooked through, then drain excess fat.
2. Spray slow cooker with non-stick cooking spray.
3. Layer ingredients in slow cooker: browned turkey, diced onion, celery, and garlic.
4. Drain and rinse both types of beans, add to slow cooker.
5. Add undrained fire-roasted tomatoes and diced tomatoes with chiles.
6. Add all seasonings: chili powder, cumin, paprika, oregano, cayenne, salt, and pepper.
7. Add frozen butternut squash cubes.
8. Pour in chicken stock (add extra if planning to cook longer than 8 hours).
9. Cook on HIGH for 3-4 hours or LOW for 6-8 hours.

7. Chicken & Sweet Potato Curry

Indulge in the comforting warmth of this heavenly bowl of slow cooker chicken and sweet potato curry. This rich and creamy recipe has tender chicken chunks, sweet potatoes, and peas simmered in a mildly spiced Indian curry sauce made with coconut milk.

Ingredients:

• 1 pound boneless skinless chicken breast, cut into 1-inch pieces
• 3 small sweet potatoes (about 3 cups), peeled and cut into ½-inch pieces
• 1 14-ounce can full-fat coconut milk
• 1 cup chicken broth
• 1 cup frozen peas
• 2 tablespoons red curry powder
• 2 cloves garlic, minced
• 1 small onion, diced
• ½ teaspoon turmeric
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ⅛ teaspoon cumin
• 1/16 teaspoon cayenne pepper

Instructions:

1. Cut chicken breasts into 1-inch cubes. Peel and cut sweet potatoes into ½-inch pieces, ensuring uniform size for even cooking.
2. Dice onion and mince garlic.
3. Place chicken, sweet potatoes, and onion in a 6-quart slow cooker.
4. Add chicken broth, garlic, curry powder, turmeric, salt, black pepper, cumin, and cayenne pepper. Stir to combine.
5. Cover and cook on HIGH for 4 hours or LOW for 8 hours.
6. Once cooking time is complete, stir the contents to break up any pieces sticking together.
7. Add coconut milk and frozen peas. Stir to combine.
8. Cook for an additional 30 minutes on HIGH until peas are heated through.
9. Serve in bowls with rice, cauliflower rice, or naan bread.

8. Slow Cooker Crack Chicken

Believe me, you’ll want to indulge in this creamy, cheesy Slow Cooker Crack Chicken. With a flavorful blend of shredded chicken, cream cheese, Ranch seasoning, and bacon, you can effortlessly create a simple, addictive, and flavor-packed meal for any occasion.

Ingredients:

• 1 lb boneless, skinless chicken breast
• 8 oz cream cheese
• 1 packet dry Ranch dressing mix
• ½ lb bacon, cooked and crumbled
• 1 cup cheddar cheese, shredded
• ½ bunch green onions, chopped

Instructions:

1. Place chicken breasts in the bottom of a 6-quart slow cooker.
2. Add cream cheese and Ranch dressing mix on top of the chicken.
3. Sprinkle pre-cooked crumbled bacon over the mixture.
4. Cover and cook on LOW for 6-8 hours or HIGH for 4 hours.
5. Once cooking is complete, shred the chicken using two forks.
6. Top with shredded cheddar cheese and chopped green onions before serving.

9. Cheesy Potato Soup

This cheesy crockpot potato soup recipe is delicious! Packed full of tender potatoes, ham, and vegetables all mixed into a creamy base, the whole family loves this recipe. Make this cozy soup to warm you up on a cold night or rainy day.

Ingredients:

• 2 cups potatoes, diced
• 2 cups frozen corn
• 1½ cups ham, diced
• 1 cup carrots, diced
• ½ medium onion, diced
• 6 strips bacon, diced
• 2 cups chicken broth
• 2 cups cheddar cheese, shredded
• 1½ cups milk, divided
• 2 tablespoons cornstarch
• ½ teaspoon salt
• ½ teaspoon pepper

Optional Garnish:

• Extra crispy bacon
• Additional shredded cheese
• Fresh parsley

Instructions:

1. Cut potatoes, ham, and carrots into uniform ½-inch pieces. Set aside diced raw bacon.
2. Combine ham, carrots, corn, onion, potatoes, bacon, chicken broth, salt, and pepper in the crockpot.
3. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours, until potatoes are fork-tender.
4. Create a slurry by whisking cornstarch with ¼ cup milk until smooth.
5. Pour the slurry mixture into the crockpot, followed by the remaining 1¼ cups milk.
6. Gradually add shredded cheese, stirring between additions until fully incorporated.
7. Cover and cook on HIGH for an additional 30 minutes until thickened.
8. Garnish with parsley and extra crispy bacon if desired.

10. Pizza Casserole

Crock Pot Pizza Casserole is an incredibly delicious meal for the entire family to enjoy. It is really easy to make, kid-friendly, and totally perfect for busy days.

Ingredients:

• 1 pound ground Italian sausage
• ½ pound ground beef
• 8 ounces short pasta (rigatoni, penne, or ziti)
• 42 ounces pizza sauce (three 14-ounce jars)
• 16 ounces mozzarella cheese, shredded
• 8 ounces sliced pepperoni
• ½ large white onion, chopped
• 2 cloves garlic, chopped
• 2 teaspoons Italian seasoning
• Non-stick cooking spray

Instructions:

1. Cook pasta in boiling water for 6-7 minutes until slightly undercooked. Drain and set aside.
2. Brown Italian sausage and ground beef in a large skillet over medium-high heat until cooked through, approximately 8 minutes.
3. Place pepperoni between paper towels and microwave for 15 seconds to remove excess grease.
4. Combine pasta, cooked meats, pepperoni, onion, garlic, Italian seasoning, and pizza sauce in a large mixing bowl.
5. Spray a 5-quart slow cooker with non-stick cooking spray.
6. Layer one-third of the pasta mixture in the slow cooker, and top with one-third of shredded mozzarella. Repeat layers twice, ending with cheese.
7. Cover and cook on LOW for 3½ to 4 hours.

11. Salisbury Steak

Tender beef patties simmered in rich brown gravy with mushrooms and onions. This crockpot Salisbury steak is perfect served over mashed potatoes, rice, or pasta.

Ingredients:

• 1½ pounds lean ground beef
• 6 ounces mushrooms, sliced
• ½ onion, sliced
• ¼ cup minced onion
• 1½ cups beef broth
• 1 ounce brown gravy mix (1 packet)
• ⅓ cup Panko bread crumbs
• 3 tablespoons milk
• 2 tablespoons ketchup
• 2 tablespoons cornstarch
• 2 tablespoons fresh parsley, chopped
• 4 tablespoons water
• 1 egg yolk
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste

Instructions:

1. Layer sliced mushrooms and onions across the bottom of slow cooker.
2. Mix ground beef, egg yolk, minced onion, Panko breadcrumbs, milk, minced garlic, salt, and pepper in a bowl. Form into 6 equal patties.
3. Brown patties in a skillet over medium-high heat, approximately 3 minutes per side.
4. Place browned patties over mushroom layer in slow cooker.
5. Whisk together beef broth, gravy mix, ketchup, Dijon mustard, and parsley. Pour over patties.
6. Cook on LOW for 5 hours.
7. Remove patties and keep warm.
8. Switch slow cooker to HIGH setting. Create a slurry by mixing cornstarch with cold water.
9. Stir slurry into cooking liquid and cook until thickened, about 5 minutes.
10. Return patties to slow cooker to coat with gravy before serving.

12. Chicken & Dumplings

Juicy chicken breasts cook to tender perfection in the slow cooker in a rich creamy sauce. Refrigerated biscuits make the perfect shortcut dumplings to make this delicious comforting meal truly effortless.

Ingredients:

• 4 boneless skinless chicken breasts
• 2 cans (10.5 oz each) condensed soup (1 cream of celery, 1 cream of chicken)
• 2 cups reduced-sodium chicken broth
• 2 cups frozen vegetables or peas and carrots, thawed
• 1 large onion, diced
• 1 can (16.3 oz) refrigerated biscuits (Buttermilk, Country, or Homestyle)
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon poultry seasoning
• Black pepper to taste

Instructions:

1. Layer diced onion in bottom of 6-quart slow cooker, then place chicken breasts on top.
2. Mix both condensed soups with parsley, poultry seasoning, and pepper in a bowl. Pour mixture over chicken. Add chicken broth.
3. Cover and cook on HIGH for 4 hours.
4. Roll each biscuit until thin and flat, then cut into 4 strips. Add thawed vegetables to the slow cooker and stir gently.
5. Layer biscuit strips on top of the mixture. Replace the lid quickly to maintain heat.
6. Continue cooking on HIGH for 60-90 minutes until biscuits are cooked through. They should remain slightly soft and dumpling-like.
7. Remove chicken, shred into pieces, and return to slow cooker. Stir gently to combine (biscuits will break up slightly).
8. Cook for an additional 10 minutes before serving.

13. Slow Cooker Curried Sausages

Slow cooker curried sausages are a savory and delicious dish that is perfect for a cozy and comforting meal. This hearty dish consists of sausages that are cooked slowly in a crockpot or slow cooker with a mixture of curry spices, vegetables, and a creamy sauce.

Ingredients:

• 1½ pounds thick sausages (beef, pork, or chicken)
• 16 ounces beef broth
• ½ cup coconut milk
• 3 medium potatoes, peeled and diced
• 2 medium carrots, peeled and sliced
• 1 medium yellow onion, sliced
• 1 cup frozen peas
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon granulated sugar
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

Instructions:

1. Brown sausages in a skillet over medium-high heat until golden on all sides. Slice diagonally and transfer to slow cooker.
2. Using the same skillet, cook sliced onions until softened.
3. Add garlic and curry powder to onions, cooking for 1 minute until fragrant.
4. Transfer onion mixture to slow cooker. Add potatoes, carrots, salt, pepper, and sugar.
5. Pour beef broth over the ingredients.
6. Cover and cook on HIGH for 4-5 hours or LOW for 6-8 hours until sausages and vegetables are tender.
7. During the final 30 minutes, stir in frozen peas and coconut milk.
8. Continue cooking until peas are heated through and the sauce thickens.

14. Pork Chops with Gravy

This is childhood comfort food turned into an effortless make-ahead dish. Slow cooker pork chops are melt-in-your-mouth tender and smothered in a creamy mushroom and onion gravy.

Ingredients:

• 4 bone-in pork chops (about 3 pounds)
• 2 cans (10.5 oz each) condensed soup (1 cream of mushroom, 1 cream of chicken)
• 2 cups sliced mushrooms
• 1 small onion, sliced
• ¾ cup reduced-sodium beef broth
• 1 tablespoon olive oil
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• Salt and black pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season pork chops with salt, pepper, paprika, and garlic powder. Brown chops for 3 minutes per side.
2. Remove chops from pan. Add both condensed soups and beef broth to the same pan, whisking to incorporate any browned bits from the bottom.
3. Layer sliced mushrooms and onions in the bottom of the slow cooker. Place browned pork chops on top.
4. Pour soup mixture over pork chops.
5. Cover and cook on LOW for 7-8 hours until pork is tender.
6. Optional: To thicken the sauce, combine 1 tablespoon cornstarch with 1 tablespoon water, stir into the sauce, and cook for 5 minutes more.

15. Slow Cooker Chicken Enchiladas

If you’ve been on the lookout for an easy, healthy, mostly hands-off recipe to add some spice to your weeknight dinner routine, you’ve just hit the jackpot. These quick and simple Slow Cooker Chicken Enchiladas are made with fewer than 10 ingredients and just a few minutes of active prep time.

Ingredients:

• 2 lbs boneless skinless chicken breasts
• 28 oz homemade enchilada sauce
• 15 oz canned black beans, low sodium, drained and rinsed
• 3.8 oz canned sliced olives
• 12 small corn tortillas, cut into strips
• 2 cups shredded cheddar cheese, divided
• 2 bell peppers, sliced

Instructions:

1. Place chicken breasts in the slow cooker and pour enchilada sauce over them, ensuring the chicken is fully covered.
2. Cook on LOW for 6-7 hours until chicken is tender and reaches 165°F internal temperature.
3. Remove chicken and shred directly in the slow cooker using two forks.
4. Add black beans, olives, tortilla strips, and 1 cup of cheddar cheese. Stir until well combined.
5. Layer sliced bell peppers on top and sprinkle with remaining cheese.
6. Cover and cook for an additional hour on LOW.
7. Let rest for 10-15 minutes before serving.

16. Sausage & Bean Casserole

Loaded with butcher’s sausages, tomatoes, white beans, potatoes, and peas, you will not only love the flavors of this hearty slow cooker sausage casserole, but you will also love how many mouths it feeds and how you can reheat the leftovers in the slow cooker the next day.

Ingredients:

• 8 thick pork sausages
• 4 unsmoked bacon rashers
• 3 cans baked beans
• 2 cans chopped tomatoes
• 2 large white potatoes
• 2 large carrots
• 1 medium white onion
• 2 teaspoons garlic puree
• 2 teaspoons tomato puree
• 1 tablespoon tomato ketchup
• 1 tablespoon extra virgin olive oil
• 1 tablespoon mixed herbs/Italian seasoning
• 2 teaspoons sweet paprika
• Salt and pepper to taste

Instructions:

1. Set the slow cooker to high heat. Brown sausages on all sides using sauté function if available. Remove and set aside.
2. Peel and dice onion. Cut bacon into chunks. Sauté in olive oil until onions are soft and bacon is crispy.
3. Peel and dice potatoes and carrots into uniform sizes (no larger than roast potato size).
4. Add all remaining ingredients except sausages to the slow cooker. Stir thoroughly, scraping the bottom to release any stuck bits.
5. Place browned sausages on top of the vegetable mixture.
6. Cover and cook on HIGH for 4 hours or LOW for 7 hours.
7. Test potatoes and carrots with a fork for tenderness.
8. Adjust seasoning and add more baked beans if desired before serving.

17. Crock Pot Beef Stroganoff

Crock Pot Beef Stroganoff is a comforting family favorite meal. Tender stewing beef, onions, and mushrooms simmer in a perfectly seasoned broth until melt-in-your-mouth tender.

Ingredients:

• 2 pounds stewing beef, trimmed
• 12 ounces egg noodles, cooked
• 12 ounces mushrooms, sliced
• 8 ounces sour cream
• 2 cups beef broth, divided
• ½ cup red wine
• 1 onion, diced
• 3 tablespoons cornstarch
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• Salt and black pepper to taste

Instructions:

1. Season beef with salt and pepper. Heat olive oil in a skillet and brown beef in small batches until golden.
2. Deglaze skillet with red wine, scraping up browned bits. Transfer to slow cooker.
3. Add garlic powder, diced onions, Dijon mustard, Worcestershire sauce, sliced mushrooms, and 1½ cups beef broth to slow cooker.
4. Cover and cook on HIGH for 4-5 hours or LOW for 7-8 hours until beef is tender.
5. Mix the remaining ½ cup broth with cornstarch. Stir into slow cooker, cover, and cook 15 minutes until thickened.
6. Stir in sour cream until well combined.
7. Serve hot over cooked egg noodles.

18. Copycat Trader Joe’s Vegetarian Harvest Chili

Obsessed with Trader Joe’s Harvest Chili like the rest of us? And looking to whip up a delicious family dinner on a budget? Make your own easy copycat crockpot Trader Joe’s harvest chili.

Ingredients:

• 2 cans black beans, drained and rinsed
• 2 cups butternut squash, cubed
• 1 cup cauliflower florets
• 1 cup sweet potatoes, cubed
• 1 can pumpkin puree
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups vegetable broth
• 2-3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• Salt and pepper to taste

Optional Toppings:

• Diced avocado
• Fresh cilantro
• Scallions
• Shredded cheese
• Sour cream
• Tortilla chips
• Cornbread crisps

Instructions:

1. Heat olive oil in a pan. Sauté onion, carrots, celery, and garlic until softened.
2. Transfer vegetable mixture to slow cooker.
3. Add black beans, butternut squash, cauliflower, sweet potatoes, and pumpkin puree.
4. Pour in vegetable broth and add all seasonings: chili powder, cumin, paprika, cinnamon, nutmeg, salt, and pepper.
5. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
6. Adjust seasoning and broth level to taste before serving.

These 18 fall crockpot recipes demonstrate how versatile and convenient slow cooking can be during the autumn season. Whether you’re feeding a family or meal prepping for the week, these dishes offer both comfort and convenience.

Davin Eberhardt

Website |  + postsBio

Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.

• Davin Eberhardt

  https://thenatureofhome.com/author/natureofhome/

  The Secrets to Getting Your Christmas Cactus Blooming—Without the Guesswork
• Davin Eberhardt

  https://thenatureofhome.com/author/natureofhome/

  43 Beautiful Flower Bed Ideas to Try in Front of Your House
• Davin Eberhardt

  https://thenatureofhome.com/author/natureofhome/

  Chicken & Mozzarella Bake Like You’ve Never Seen (or Tasted) Before
• Davin Eberhardt

  https://thenatureofhome.com/author/natureofhome/

  Savory Zucchini Bread: The Irresistible Swirl You Didn’t Know You Needed