15 COZY CROCKPOT RECIPES FOR FALL

There’s something truly comforting about the slow, steady simmer of a fall-inspired meal, especially when it’s made in your trusty crockpot. As the temperatures drop and cozy vibes settle in, these 15 hearty and warming crockpot recipes are here to fill your home with delightful aromas and nourish your soul.

From the crispy, tender goodness of Baked Slow Cooker Chicken to the creamy richness of Slow Cooker Vegan Butternut Squash Soup, these dishes are perfect for fall. Whether you’re craving a savory, veggie-packed soup like Slow-cooker Quinoa Chili or a comforting, creamy dip like Crockpot Buffalo Chicken Dip, each recipe brings a unique blend of flavors that make the cooler months even better.

What makes these recipes extra special? The beauty of fall ingredients, like seasonal squash and rich broths, all slow-cooked to perfection, means that every bite is packed with deep flavors and nutrients. Plus, there’s no need to worry about slaving over a hot stove—just set it, forget it, and let the crockpot do the work.

So, as we embrace sweater weather and all things cozy, it’s time to gather your favorite ingredients and get ready to indulge in these irresistible fall crockpot creations. Which recipe are you most excited to try? Let me know in the comments!

1. Baked Slow Cooker Chicken

Baked Slow Cooker Chicken is an effortless, flavorful dish that combines the best of both worlds: the tenderness of slow-cooked chicken with the crispy, golden exterior of baked chicken. Simply season chicken with your favorite spices, and place it in the slow cooker to cook until tender.

Then transfer it to the oven to finish with a crispy, oven-baked finish. This dish is perfect for busy days when you want a delicious, hands-off meal with minimal prep and maximum flavor. Enjoy!

Servings: 4 people

Ingredients:

• salt and pepper to taste
• 1 (2 to 3 pound) whole chicken
• 1 teaspoon paprika

Instructions:

1. Crumple three pieces of aluminum foil into 3- to 4-inch balls.
2. Place the foil balls at the bottom of the slow cooker.
3. Rinse the chicken thoroughly, inside and out, under cold running water.
4. Pat the chicken dry with paper towels.
5. Season the chicken with salt, pepper, and paprika.
6. Place the seasoned chicken on top of the crumpled aluminum foil in the slow cooker.
7. Set the slow cooker to High for 1 hour.
8. Turn it down to Low and cook for 8 to 10 hours, or until the chicken is fully cooked and the juices run clear.

2. Slow-cooker Quinoa Chili

Packed with plant-based protein and bold flavors, Slow-Cooker Quinoa Chili is a nutritious twist on a classic dish. This chili combines quinoa, black beans, kidney beans, tomatoes, and a medley of spices for a hearty, satisfying meal. The slow cooker melds the flavors beautifully, creating a rich and spicy base.

Perfect for chilly evenings, this dish can be customized with toppings like avocado, shredded cheese, or a dollop of sour cream. It’s a crowd-pleaser that’s both healthy and filling, making it a go-to for family dinners or meal prep.

Servings: 10 cups

Ingredients:

• 1 1/2 cups corn (frozen or canned)
• 1 teaspoon cumin
• 1 15oz can black beans, drained and rinsed
• 1 10oz can diced tomatoes with green chilies
• 1 15oz can pinto beans, drained and rinsed
• Salt to taste
• 1 teaspoon oregano
• 1/2 cup uncooked quinoa, rinsed (add up to 1 cup uncooked quinoa for a thicker chili)
• 1 15oz can fire-roasted tomatoes
• 3 cups of low-sodium vegetable broth
• 1/4 teaspoon cayenne

Instructions:

1. Add all ingredients to a large slow cooker and stir to combine.
2. Cook on high for 3 hours.
3. Once done, turn off the slow cooker.
4. Divide the chili into bowls and add your favorite toppings.

3. Slow Cooker Vegan Butternut Squash Soup

Warm, velvety, and brimming with natural sweetness, Slow Cooker Vegan Butternut Squash Soup is the ultimate comfort food. Butternut squash, onions, garlic, and a hint of cinnamon are slow-cooked to create a creamy, flavor-packed soup.

Blended to silky perfection, this dish is a celebration of autumn flavors in every spoonful. It’s dairy-free, gluten-free, and ideal for cozy dinners or holiday appetizers. Serve it with crusty bread or a light salad for a satisfying meal that’s as nourishing as it is delicious.

Servings: 4 people

Ingredients:

• 1 bunch fresh thyme
• 1 cup canned coconut milk
• 4 cloves garlic, peeled
• 2 cups vegetable broth (480 mL)
• 1 Granny Smith apple
• 1 medium white onion, about 1 cup diced
• ½ tsp salt
• 1 medium butternut squash, about 4 to 5 cups diced
• ¼ tsp black pepper

Instructions:

1. Peel, deseed and roughly chop the butternut squash.
2. Add the butternut squash to the slow cooker along with all ingredients except the coconut milk.
3. Stir to combine.
4. Cook on low for 6 to 8 hours or on high for 2 to 4 hours, until the butternut squash is easily mashed with a fork.
5. Remove the thyme sprigs.
6. Use an immersion blender to puree the soup, or carefully transfer to a countertop blender and puree in batches.
7. Stir in the coconut milk and mix well.
8. Serve the soup, optionally drizzling additional coconut milk over the top after ladling into bowls.

4. Slow Cooker Tuscan Chicken Meatballs with Gnocchi

Indulge in Italian-inspired comfort with Slow Cooker Tuscan Chicken Meatballs with Gnocchi. Juicy chicken meatballs simmer in a creamy sauce infused with garlic, sun-dried tomatoes, and spinach, creating a rich, hearty dish.

The addition of gnocchi elevates this meal, making it a complete dinner that’s irresistibly comforting. Perfect for weeknights or special occasions, this dish requires minimal effort while delivering maximum flavor. Garnish with fresh basil and grated Parmesan for a truly indulgent experience that will transport you straight to Tuscany.

Servings: 4 people

Ingredients:

• ¼ cup fresh baby spinach, chopped
• 1 pound lean ground chicken
• 1 tablespoon olive oil
• ¼ cup sun-dried tomatoes, minced
• 1 teaspoon salt
• ¼ cup panko bread crumbs
• 1 large egg
• 1 teaspoon Italian seasoning blend
• 2 cloves garlic, minced
• ¼ cup parmesan cheese, grated
• ½ cup heavy cream
• 6 ounces dried gnocchi
• 1 teaspoon garlic powder
• 2 cups chicken broth
• 1 tablespoon cornstarch
• ½ cup sun-dried tomatoes drained and patted dry, chopped
• 6 ounces fresh baby spinach, chopped
• 1 teaspoon onion powder
• ½ cup Parmesan cheese, shredded
• Salt to taste

Instructions:

1. In a mixing bowl, combine all the meatball ingredients (except olive oil) and stir well with a wooden spoon, or use your hands to mix.
2. Use a medium cookie scoop to portion the mixture into 18 balls, then roll them with your hands.
3. Heat a heavy-bottomed skillet over medium heat and drizzle with olive oil.
4. Once the oil is hot, add the meatballs in batches to avoid overcrowding, and cook for a couple of minutes on each side to brown the outsides.
5. Transfer the browned meatballs to the slow cooker.
6. For the sauce, pour the chicken broth, sun-dried tomatoes, garlic powder, and onion powder over the meatballs in the slow cooker. Cover and cook on low for 3 hours.
7. After 3 hours, turn the slow cooker to high and add the cream, Parmesan, and gnocchi.
8. In a small bowl, whisk together the cornstarch with 1 tablespoon of cold water until smooth, then add it to the slow cooker. Stir gently to combine, ensuring the gnocchi is mostly submerged.
9. Cover and cook on high for 20 minutes, or until the gnocchi is tender.
10. Add the spinach to the slow cooker, stir to combine, and cover for 2 minutes to wilt the spinach. Taste and adjust with salt before serving.

5. Crockpot Buffalo Chicken Dip

Turn up the heat at your next gathering with Crockpot Buffalo Chicken Dip, a creamy and spicy appetizer that’s always a hit. Shredded chicken, cream cheese, hot sauce, and a blend of cheeses meld together in the slow cooker to create a dip bursting with bold flavors.

Serve it with tortilla chips, celery sticks, or crackers for the ultimate party snack. Perfect for game days or casual get-togethers, this dip is as easy to make as it is to devour. It’s a guaranteed crowd-pleaser that’s both creamy and addictive.

Servings: 6 people

Ingredients:

• 1/2 cup Buffalo Wing Sauce
• 12.5 oz chunk of chicken breast
• 1/2 cup ranch dressing
• 8 oz cream cheese, softened to room temperature
• For dipping: tortilla chips, carrots, celery
• 4 oz finely shredded Colby Jack cheese

Instructions:

1. Add the chicken, cream cheese, shredded cheese, wing sauce, and ranch dressing to a 3-quart or 6-quart crockpot.
2. Stir the ingredients to combine.
3. Heat on LOW for 1-1/2 to 2 hours, stirring a couple of times. If using a 6-quart crockpot, it will be hot in about 1-1/2 hours.
4. Serve with tortilla chips, carrots, or celery for dipping. Enjoy!

6. Crockpot Green Bean Casserole

Classic comfort food gets even easier with Crockpot Green Bean Casserole. Tender green beans are cooked in a creamy mushroom sauce, and topped with crispy fried onions for a dish that’s both nostalgic and delicious.

This hands-off recipe saves oven space during busy holidays, making it perfect for Thanksgiving or potlucks. The slow cooking process ensures every bite is infused with rich flavor and creamy texture. Simple to prepare yet full of flavor, this casserole is a must-have side dish that never fails to delight.

Servings: 8 people

Ingredients:

• 2 packages of frozen cut green beans
• ¼ teaspoon salt
• 2 cans of cream of chicken soup
• ⅔ cup milk
• 1 (6 ounce) can French-fried onions, divided
• ½ cup grated Parmesan cheese
• ¼ teaspoon ground black pepper

Instructions:

1. In the slow cooker, combine the green beans, condensed soup, milk, Parmesan cheese, salt, black pepper, and half of the French-fried onions.
2. Cover and cook on Low for 5 to 6 hours.
3. Once cooked, top the casserole with the remaining French fried onions.
4. Serve and enjoy your dish!

7. Slow-Cooker Chicken Tacos

Make Taco Tuesday effortless and delicious with Slow-Cooker Chicken Tacos. Chicken breasts simmer in a flavorful blend of salsa, spices, and lime juice, resulting in tender, juicy meat perfect for tacos.

Serve it in warm tortillas with your favorite toppings like guacamole, shredded cheese, and fresh cilantro. This versatile recipe is great for meal prep, family dinners, or feeding a crowd. With minimal prep and big flavors, these tacos are a stress-free way to elevate your weeknight dinner game.

Servings: 4 people

Ingredients:

• ½ onion, diced
• 1 cup salsa
• 1 ounce taco seasoning (or 2 tablespoons homemade taco seasoning)
• 1 cup canned diced tomatoes with chilies, drained (or 1 can Rotel, 10 ounces)
• 4 boneless, skinless chicken breasts

Instructions:

1. In a bowl, combine salsa, canned tomatoes, and taco seasoning.
2. Place the diced onions and chicken in the slow cooker and top with the tomato mixture.
3. Cook on low for 7-8 hours or high for 3-4 hours.
4. Once cooked, remove the chicken from the slow cooker and shred it.
5. Return the shredded chicken to the slow cooker and stir it into the juices.
6. Serve in taco shells, on salads, pizzas, or over rice!

8. Slow Cooker Shredded Chicken Sliders

Juicy, flavorful, and incredibly easy to make, Slow Cooker Shredded Chicken Sliders are perfect for any occasion. Chicken slow-cooked with BBQ sauce or a tangy marinade creates a tender filling that’s ideal for slider buns.

Whether for game days, casual gatherings, or weeknight meals, these sliders are always a hit. Top them with coleslaw or pickles for an extra burst of flavor. With minimal effort and maximum deliciousness, this recipe is a go-to for effortless entertaining.

Servings: 10 people

Ingredients:

• 12 slider buns
• 1 tablespoon dried oregano
• ½ teaspoon pepper
• 1 medium yellow onion, sliced
• 1 tablespoon Dijon mustard
• 6 cloves garlic, minced
• 1 ½ teaspoons seasoned salt
• ⅓ cup honey (115 g)
• 3 boneless, skinless chicken breasts

Instructions:

1. Add the chicken, onion, seasoned salt, pepper, oregano, mustard, honey, and garlic to the slow cooker. Stir to coat the chicken and onions with the seasonings.
2. Cook on high for 3-4 hours, or until the chicken is fully cooked and easily shreddable.
3. Use tongs or two forks to shred the chicken and mix it into the juices.
4. Spoon the shredded chicken mixture evenly onto the slider buns.
5. Serve the sliders as desired.
6. Enjoy your delicious meal!

9. Slow Cooker Balsamic Chicken

Infused with the tangy sweetness of balsamic vinegar, Slow Cooker Balsamic Chicken is a sophisticated yet easy dish. Chicken thighs or breasts are slow-cooked with garlic, tomatoes, and herbs, creating a flavorful, tender result.

Serve it over rice, pasta, or mashed potatoes for a complete meal. The rich, glossy sauce is perfect for drizzling over vegetables or bread. With minimal prep and robust flavors, this recipe brings a touch of elegance to your dinner table.

Servings: 6 people

Ingredients:

• 2 tablespoons olive oil
• 4 skinless, boneless chicken breast halves (or more to taste)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried rosemary
• ½ teaspoon dried thyme
• 4 cloves garlic
• 1 onion, thinly sliced
• Salt and ground black pepper to taste
• ½ cup balsamic vinegar
• 2 cans of crushed tomatoes

Instructions:

1. Drizzle olive oil into the slow cooker.
2. Place the chicken breasts on top of the oil and season each one with salt and pepper.
3. Layer the chicken with onion slices, garlic, oregano, basil, rosemary, and thyme.
4. Drizzle balsamic vinegar over the seasoned chicken breasts.
5. Pour the crushed tomatoes on top of the chicken.
6. Set the slow cooker to High and cook for about 4 hours, or until the chicken is no longer pink in the center and the juices run clear.
7. Serve and enjoy your flavorful chicken!

10. Slow Cooker Pork Shoulder Cornbread Chili

Elevate your chili game with Slow Cooker Pork Shoulder Cornbread Chili, a hearty, flavorful dish perfect for cooler days. Tender, slow-cooked pork shoulder melds with beans, tomatoes, and spices, creating a chili that’s rich and satisfying.

Pair it with freshly baked cornbread for the ultimate comfort food experience. Ideal for game days, family dinners, or meal prep, this dish delivers bold flavors with minimal effort. It’s a recipe that will warm both your stomach and your soul.

Servings: 5 people

Ingredients:

• 1 box cornbread mix, prepared according to instructions
• ½ cup red enchilada sauce (120 mL)
• 1 tablespoon cumin
• 1 can of kidney beans, drained
• ½ cup tomato (100 g), diced
• 1 tablespoon seasoned salt
• ½ onion, diced
• 2 lb pork shoulder (905 g), diced
• Cheddar cheese, to top (optional)

Instructions:

1. Combine the pork shoulder, seasoned salt, cumin, kidney beans, tomato, onion, and enchilada sauce in a 7-quart (6 ½ liters) slow cooker. Stir to mix well.
2. Cook on high for 3 hours.
3. Once cooked, spoon the prepared cornbread mixture evenly over the top.
4. Continue cooking for another hour.
5. Serve hot and top with cheddar cheese, if desired.
6. Enjoy your delicious dish!

11. Slow-Cooker Vegetable Soup

Packed with wholesome ingredients, Slow-Cooker Vegetable Soup is a nourishing, hearty meal that’s perfect for any day of the week. A medley of fresh vegetables simmers in a flavorful broth, creating a soup that’s both comforting and satisfying.

Customize it with your favorite herbs and spices for a personal touch. This recipe is as versatile as it is delicious, making it a go-to for healthy eating. Serve it with crusty bread for a complete, guilt-free meal the whole family will love.

Servings: 8 people

Ingredients:

• 1 ½ lbs. baby Yukon Gold potatoes, halved
• ¾ cup ¼-inch-thick parsnip slices (from 2 medium parsnips)
• 1 Tbsp. minced garlic (from 3 garlic cloves)
• 3 cups chopped curly kale (from 1 bunch)
• 1 ½ cups chopped yellow onion (from 1 medium onion)
• 1 cup dried navy beans
• 6 cups chicken broth
• 1 Tbsp. fresh lemon juice (from 1 lemon)
• 4 thick-cut bacon slices, cut into ½-inch pieces
• ¾ cup ¼-inch-thick celery slices (from 2 stalks)
• ½ tsp. black pepper, plus more for garnish
• 1 cup ¼-inch-thick carrot slices (from 3 medium carrots)
• Fresh thyme leaves
• ¼ tsp. kosher salt

Instructions:

1. Cook the bacon in the microwave according to the package directions until crisp, then crumble it.
2. Place the potatoes, onion, carrots, beans, parsnips, celery, broth, garlic, pepper, salt, and crumbled bacon into a 5- to 6-quart slow cooker.
3. Cover and cook on LOW for 5 ½ to 6 hours, until the potatoes and beans are tender.
4. Once cooked, uncover the slow cooker and stir in the kale. Continue cooking uncovered for about 2 minutes until the kale is tender.
5. Stir in the lemon juice and combine well.
6. Ladle the soup into serving bowls, and garnish with fresh thyme leaves and black pepper. Serve immediately.

12. Slow-Cooker Chicken Soup

Slow-cooker chicken Soup is the ultimate comfort food, combining tender chicken, vegetables, and savory broth in every spoonful. Perfect for chilly days or when you’re feeling under the weather, this soup is as soothing as it is delicious.

The slow cooking process ensures the flavors meld beautifully, creating a rich, hearty result. Customize it with noodles, rice, or fresh herbs to suit your taste. Easy to prepare and always satisfying, this timeless classic is a must-have in your recipe collection.

Servings: 11 people

Ingredients:

• 2 lbs. bone-in chicken thighs, skinned and trimmed
• 3 medium carrots, cut into ½-inch pieces (1 ¼ cups)
• 1 celery root, cut into ½-inch pieces (2 cups)
• 1 medium leek, white and light green parts only, cleaned and chopped
• 2 garlic cloves, peeled and smashed
• 2 fresh thyme sprigs
• 2 fresh sage sprigs
• 1 fresh rosemary sprig
• 1 bay leaf
• 1 ½ tsp. table salt
• 1 tsp. freshly ground black pepper
• 8 cups chicken broth
• 2 cups wide egg noodles
• 3 Tbsp. finely chopped fresh parsley
• 1 Tbsp. fresh lemon juice

Instructions:

1. Place the chicken, carrots, celery root, leek, garlic, thyme, sage, rosemary, bay leaf, salt, pepper, and chicken broth into a 6-quart slow cooker. Stir to combine.
2. Cover the slow cooker and cook on LOW for 6 hours, or until the chicken and vegetables are tender and the chicken easily separates from the bone.
3. Remove the chicken from the slow cooker, discard the bones, and dice the meat. Return the diced chicken to the slow cooker.
4. Stir in the egg noodles and chopped parsley. Cover and cook on HIGH for 15 to 20 minutes, or until the noodles are tender.
5. Stir in the fresh lemon juice.
6. Garnish with any leftover chopped parsley and serve immediately.

13. New Orleans Red Beans and Rice

Bring a taste of the Big Easy to your kitchen with New Orleans Red Beans and Rice. Slow-cooked beans, smoky sausage, and a blend of Creole spices create a dish bursting with authentic Southern flavor. Serve it over fluffy rice for a meal that’s hearty, flavorful, and satisfying.

Perfect for weeknight dinners or special occasions, this recipe combines simplicity with rich tradition. Garnish with fresh green onions for a vibrant finishing touch.

Servings: 8 people

Ingredients:

• 1 lb. dried red beans
• 7 cups water
• 3 Tbsp. Creole seasoning
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 3 celery stalks, chopped
• 1/2 lb. andouille sausage, sliced
• 3 garlic cloves, chopped
• Hot cooked rice
• Garnish: sliced green onions

Instructions:

1. Place the dried red beans, water, chopped green bell pepper, onion, celery, garlic, andouille sausage, and Creole seasoning into a 4-quart slow cooker.
2. Stir everything together to combine.
3. Cover the slow cooker and cook on HIGH for about 7 hours, or until the beans are tender.
4. Once cooked, give the mixture a stir to ensure the flavors are well distributed.
5. Serve the red beans over hot cooked rice.
6. Garnish with sliced green onions, if desired, and enjoy.

14. Slow-Cooker Sweet Potato Casserole

Creamy, sweet, and topped with a crunchy pecan streusel, Slow-Cooker Sweet Potato Casserole is a holiday favorite made easy. Sweet potatoes are cooked to perfection with brown sugar, butter, and spices, creating a rich and flavorful base.

The streusel topping adds texture and sweetness, making this dish a crowd-pleaser. Ideal for Thanksgiving or any special gathering, this casserole is both simple and impressive. Let the slow cooker do the work while you focus on enjoying the festivities.

Servings: 10 people

Ingredients:

• 4 pounds sweet potatoes, peeled and cut into ¾-inch cubes (12 cups)
• 2 cups miniature marshmallows
• 1/2 cup packed dark brown sugar, divided
• 1 teaspoon vanilla extract
• 5 tablespoons (2 ½ oz.) salted butter, cubed
• 1 teaspoon ground cinnamon
• 1 cup chopped toasted pecans
• 2 teaspoons kosher salt
• Cooking spray

Instructions:

1. Prepare 4 pounds of sweet potatoes by peeling and cutting them into ¾-inch cubes (12 cups).
2. In a 6-quart slow cooker coated with cooking spray, combine the cubed sweet potatoes, ½ cup packed dark brown sugar, 5 tablespoons (2 ½ oz.) salted butter (cubed), 2 teaspoons kosher salt, 1 teaspoon ground cinnamon, and 1 teaspoon vanilla extract. Stir to coat the sweet potatoes evenly.
3. Cover the slow cooker and cook on HIGH for 2 hours and 45 minutes to 3 hours, or on LOW for 6 to 7 hours, until the sweet potatoes are tender.
4. Once cooked, sprinkle 2 cups of miniature marshmallows over the sweet potatoes. Cover and cook on HIGH for an additional 15 minutes, or until the marshmallows are softened.
5. Before serving, sprinkle 1 cup of chopped toasted pecans over the marshmallows for a crunchy finish. Serve warm and enjoy.

15. Slow-Cooker Cowboy Beans

Rustic, hearty, and full of smoky flavor, Slow-Cooker Cowboy Beans are the perfect side dish or main course. A blend of beans, ground beef, bacon, and barbecue sauce creates a dish that’s as satisfying as it is delicious.

The slow cooking process allows the flavors to meld, resulting in a rich, savory dish that’s perfect for potlucks, barbecues, or casual family dinners. Serve it with cornbread or a fresh salad for a meal that’s sure to please everyone at the table.

Servings: 6 people

Ingredients:

• 1 pound dried pinto beans
• 6 thick-cut bacon slices, chopped
• 2 garlic cloves, smashed
• 1 canned chipotle chile in adobo sauce, chopped
• 4 cups lower-sodium chicken broth
• 2 tablespoons kosher salt
• 1 large white onion, diced (about 2 cups)
• 2 tablespoons fresh lime juice (from 1 lime)
• 1 ½ tablespoons fresh oregano leaves, plus more for garnish
• 1 teaspoon ground cumin
• Hot cooked rice, for serving

Instructions:

1. Soak the dried pinto beans in a large bowl with enough water to cover them by 2 inches. Let them sit at room temperature for 8 hours or overnight. Once soaked, drain and rinse the beans thoroughly, then set them aside.
2. Cook the chopped bacon in a medium skillet over medium heat until crispy, which should take about 10 minutes. Transfer the bacon and its drippings to a 6-quart slow cooker.
3. Pour 2 cups of water into the skillet used for the bacon, and scrape up any browned bits from the bottom. Add this liquid to the slow cooker along with the drained beans, smashed garlic, chopped chipotle chile, chicken broth, kosher salt, and 1 1/2 cups of diced onion. Stir everything together until well combined.
4. Cover the slow cooker and cook on LOW for about 6 hours, or until the beans are tender and have absorbed the flavors of the other ingredients.
5. Once the beans are cooked, stir in the fresh lime juice, oregano leaves, and ground cumin to add a burst of brightness and depth to the dish.
6. Serve the beans over hot cooked rice, garnishing with the remaining 1/2 cup of diced onion and a few extra oregano leaves for a fresh finish.