30 Cozy Fall Crockpot Dinners

Bydesignerandthediyer

Comforting, slow-cooked meals for chilly nights (all for 2 servings)

When the days get shorter and the air starts to crisp, nothing feels more comforting than a meal that’s been simmering low and slow all day. The crockpot is fall’s secret weapon — a set-it-and-forget-it way to fill your kitchen with rich aromas and your table with hearty, soul-warming food. Whether you’re looking for a cozy Sunday supper, an easy weeknight dinner, or something special to share, these 30 recipes bring out the best flavors of the season with minimal effort.

Each dish below is crafted for two servings, making them perfect for couples, roommates, or anyone who loves home-cooked leftovers without endless Tupperware. And yes, each recipe includes nutrition info to help you keep track while you enjoy every spoonful.

Soups & Stews: Bowls of Autumn Comfort

Slow-cooked soups and stews are the heart of fall cooking. They’re rich, filling, and packed with seasonal produce — and the crockpot makes them practically effortless. Here are eight cozy recipes to ladle into big bowls and enjoy on cool nights.

1. Classic Beef & Barley Stew

A timeless cold-weather favorite loaded with tender beef, hearty barley, and vegetables.

Ingredients:

  • 1/2 lb beef stew meat, cubed

  • 1 tbsp olive oil

  • 1 cup beef broth

  • 1 cup water

  • 1/2 cup pearl barley

  • 1 carrot, diced

  • 1 celery stalk, diced

  • 1/2 onion, chopped

  • 1 clove garlic, minced

  • 1/2 tsp dried thyme

  • 1 bay leaf

  • Salt & pepper to taste

Instructions:

  1. Brown beef in a skillet with olive oil for 3–4 minutes to develop flavor.

  2. Add beef and all remaining ingredients to your crockpot. Stir gently.

  3. Cook on low for 7–8 hours or high for 4–5 hours, until beef is tender and barley is cooked through.

  4. Remove bay leaf before serving. Season with additional salt and pepper if needed.

Nutrition (per serving):
Calories: 420 | Protein: 36g | Carbs: 28g | Fat: 14g | Fiber: 5g

2. Creamy Chicken & Wild Rice Soup

Rich, velvety soup packed with protein and perfect for sweater weather.

Ingredients:

  • 2 boneless, skinless chicken thighs

  • 2 cups low-sodium chicken broth

  • 1 cup water

  • 1/3 cup uncooked wild rice

  • 1 carrot, diced

  • 1 celery stalk, diced

  • 1/2 onion, chopped

  • 1 clove garlic, minced

  • 1/2 cup milk or cream

  • 1 tbsp flour

  • 1 tbsp butter

  • Salt, pepper, thyme to taste

Instructions:

  1. Add chicken, broth, water, rice, carrot, celery, onion, garlic, and thyme to crockpot.

  2. Cook on low 6–7 hours or high 3–4 hours, until rice is tender and chicken shreds easily.

  3. In a small saucepan, melt butter and whisk in flour to make a roux. Slowly stir in milk to form a creamy sauce.

  4. Stir sauce into soup, shred chicken with forks, and cook on high for 10 more minutes to thicken.

Nutrition (per serving):
Calories: 390 | Protein: 38g | Carbs: 32g | Fat: 12g | Fiber: 4g

3. Butternut Squash Soup with Apple

A velvety, slightly sweet soup that tastes like fall in a bowl.

Ingredients:

  • 3 cups butternut squash, cubed

  • 1 apple, peeled and chopped

  • 1/2 onion, chopped

  • 2 cups vegetable broth

  • 1/2 tsp cinnamon

  • 1/4 tsp nutmeg

  • Salt & pepper to taste

  • 1/4 cup cream or coconut milk (optional, for extra creaminess)

Instructions:

  1. Add all ingredients (except cream) to the crockpot. Stir gently.

  2. Cook on low for 6 hours or high for 3 hours, until squash and apple are soft.

  3. Blend soup with an immersion blender until smooth. Stir in cream, if using.

  4. Adjust seasoning and serve warm with crusty bread.

Nutrition (per serving):
Calories: 210 | Protein: 3g | Carbs: 38g | Fat: 6g | Fiber: 6g

4. Slow Cooker Chili

A hearty, protein-packed chili perfect for game days or lazy Sundays.

Ingredients:

  • 1/2 lb ground beef or turkey

  • 1 can (14.5 oz) diced tomatoes

  • 1 cup kidney beans, drained

  • 1/2 cup black beans, drained

  • 1/2 onion, chopped

  • 1 clove garlic, minced

  • 1/2 bell pepper, diced

  • 1 tbsp chili powder

  • 1 tsp cumin

  • Salt & pepper to taste

Instructions:

  1. Brown meat in a skillet, then transfer to the crockpot.

  2. Add all remaining ingredients and stir.

  3. Cook on low for 6–8 hours or high for 4 hours.

  4. Taste and adjust seasoning. Top with cheese, sour cream, or avocado if desired.

Nutrition (per serving):
Calories: 440 | Protein: 38g | Carbs: 35g | Fat: 15g | Fiber: 9g

5. Tuscan White Bean Soup

A rustic, Italian-inspired soup that’s hearty, nourishing, and packed with fall flavor.

Ingredients:

  • 1 can (15 oz) cannellini beans, drained and rinsed

  • 2 cups low-sodium vegetable or chicken broth

  • 1 carrot, diced

  • 1 celery stalk, diced

  • 1/2 onion, chopped

  • 2 cloves garlic, minced

  • 1 cup chopped kale or spinach

  • 1/2 tsp dried rosemary

  • 1/2 tsp dried thyme

  • 1 tbsp olive oil

  • Salt & pepper to taste

  • Grated Parmesan for garnish (optional)

Instructions:

  1. Add beans, broth, carrot, celery, onion, garlic, rosemary, thyme, and olive oil to crockpot.

  2. Cook on low 6–7 hours or high 3–4 hours, until vegetables are tender.

  3. Stir in kale or spinach and cook another 10–15 minutes until wilted.

  4. Taste and adjust seasoning. Serve warm, topped with Parmesan if desired.

Nutrition (per serving):
Calories: 310 | Protein: 16g | Carbs: 46g | Fat: 7g | Fiber: 11g

6. Loaded Baked Potato Soup

Creamy, cheesy, and indulgent — like your favorite baked potato in soup form.

Ingredients:

  • 2 large russet potatoes, peeled and diced

  • 2 cups low-sodium chicken broth

  • 1/2 cup milk or cream

  • 1/2 cup shredded cheddar cheese

  • 2 slices cooked bacon, crumbled

  • 1/4 cup chopped green onions

  • 1 clove garlic, minced

  • Salt & pepper to taste

Instructions:

  1. Add potatoes, broth, and garlic to crockpot. Cook on low 6–7 hours or high 3–4 hours, until potatoes are tender.

  2. Use a potato masher to gently mash some of the potatoes for a thicker texture.

  3. Stir in milk and cheese, then cook another 15–20 minutes until creamy.

  4. Serve topped with bacon and green onions.

Nutrition (per serving):
Calories: 420 | Protein: 18g | Carbs: 50g | Fat: 17g | Fiber: 5g

7. Hearty Lentil & Veggie Stew

A high-fiber, protein-packed vegetarian stew loaded with fall vegetables.

Ingredients:

  • 3/4 cup dried green or brown lentils, rinsed

  • 3 cups vegetable broth

  • 1 carrot, diced

  • 1 celery stalk, diced

  • 1/2 onion, chopped

  • 1 cup chopped tomatoes (canned or fresh)

  • 1 cup chopped butternut squash

  • 1 clove garlic, minced

  • 1 tsp cumin

  • 1/2 tsp smoked paprika

  • Salt & pepper to taste

Instructions:

  1. Add all ingredients to crockpot and stir gently.

  2. Cook on low 7–8 hours or high 4–5 hours, until lentils are tender.

  3. Adjust seasoning to taste. Serve with crusty bread or over brown rice.

Nutrition (per serving):
Calories: 340 | Protein: 21g | Carbs: 55g | Fat: 4g | Fiber: 14g

8. Autumn Sweet Potato Stew

A cozy, slightly sweet stew full of seasonal root vegetables and warm spices.

Ingredients:

  • 2 cups sweet potatoes, peeled and diced

  • 1 cup carrots, sliced

  • 1/2 onion, chopped

  • 2 cups vegetable broth

  • 1 can (15 oz) chickpeas, drained

  • 1 clove garlic, minced

  • 1/2 tsp cinnamon

  • 1/4 tsp cayenne (optional)

  • Salt & pepper to taste

  • 1 tbsp olive oil

Instructions:

  1. Add all ingredients to the crockpot and stir.

  2. Cook on low 6–7 hours or high 3–4 hours, until vegetables are tender.

  3. Gently mash a few sweet potatoes to thicken the stew before serving.

Nutrition (per serving):
Calories: 360 | Protein: 13g | Carbs: 61g | Fat: 8g | Fiber: 13g

Awesome — let’s roll right into the next part of your article:

Meaty Mains: Hearty Slow-Cooked Dinners for Chilly Nights

These 12 recipes are the definition of fall comfort food — rich, slow-simmered meats, autumn spices, and deep flavors that taste like they’ve been cooking all day (because they have). Every one of these cozy dinners is easy to prep, deeply satisfying, and perfect for two.

9. Maple-Glazed Pork Chops with Apples

Sweet, savory, and fall-flavored — this dish pairs tender pork with caramelized apples.

Ingredients:

  • 2 bone-in pork chops

  • 2 apples, sliced

  • 1/4 cup pure maple syrup

  • 1/4 cup chicken broth

  • 1 tbsp Dijon mustard

  • 1 tbsp apple cider vinegar

  • 1/2 tsp cinnamon

  • Salt & pepper to taste

Instructions:

  1. Season pork chops with salt and pepper.

  2. Place sliced apples in the crockpot, then top with pork chops.

  3. Whisk together maple syrup, broth, mustard, vinegar, and cinnamon. Pour over pork and apples.

  4. Cook on low 6–7 hours or high 3–4 hours until pork is tender.

  5. Spoon apples and sauce over chops before serving.

Nutrition (per serving):
Calories: 480 | Protein: 38g | Carbs: 28g | Fat: 22g | Fiber: 3g

10. Crockpot Pot Roast with Root Vegetables

A classic Sunday supper that practically melts in your mouth.

Ingredients:

  • 1 lb beef chuck roast

  • 1 cup beef broth

  • 2 carrots, cut into chunks

  • 1 cup baby potatoes

  • 1/2 onion, quartered

  • 2 cloves garlic, smashed

  • 1 tbsp tomato paste

  • 1 tbsp Worcestershire sauce

  • 1 tsp thyme

  • Salt & pepper to taste

Instructions:

  1. Season beef generously with salt and pepper. Sear in a hot skillet 2–3 minutes per side for deeper flavor (optional).

  2. Place vegetables in crockpot, then top with beef.

  3. Whisk broth, tomato paste, Worcestershire, thyme, and garlic. Pour over roast.

  4. Cook on low 8–9 hours or high 5–6 hours, until beef is fork-tender.

  5. Slice or shred and serve with the vegetables and juices.

Nutrition (per serving):
Calories: 550 | Protein: 48g | Carbs: 22g | Fat: 30g | Fiber: 4g

11. Bourbon BBQ Pulled Chicken

Tender shredded chicken in a smoky, slightly sweet sauce — great on its own or in sandwiches.

Ingredients:

  • 2 boneless, skinless chicken breasts

  • 3/4 cup BBQ sauce

  • 2 tbsp bourbon (optional but adds depth)

  • 1 tbsp apple cider vinegar

  • 1 tbsp brown sugar

  • 1/2 tsp smoked paprika

  • Salt & pepper to taste

Instructions:

  1. Add chicken to crockpot.

  2. In a small bowl, whisk BBQ sauce, bourbon, vinegar, brown sugar, paprika, salt, and pepper. Pour over chicken.

  3. Cook on low 6 hours or high 3 hours, then shred with two forks.

  4. Stir to coat in sauce and serve on buns, baked potatoes, or rice.

Nutrition (per serving):
Calories: 410 | Protein: 44g | Carbs: 22g | Fat: 10g | Fiber: 1g

12. Honey Garlic Chicken Thighs

Sticky, sweet, and savory chicken that pairs beautifully with rice or roasted vegetables.

Ingredients:

  • 4 bone-in chicken thighs (about 1 lb)

  • 1/4 cup honey

  • 1/4 cup soy sauce

  • 2 cloves garlic, minced

  • 1 tbsp rice vinegar

  • 1/2 tsp ground ginger

  • 1 tbsp cornstarch + 2 tbsp water (optional for thickening)

Instructions:

  1. Whisk honey, soy sauce, garlic, vinegar, and ginger. Pour into crockpot.

  2. Add chicken thighs and coat well.

  3. Cook on low 6–7 hours or high 3–4 hours, until chicken is tender.

  4. For a thicker sauce, whisk cornstarch with water, stir it in, and cook on high 10–15 minutes.

Nutrition (per serving):
Calories: 460 | Protein: 38g | Carbs: 22g | Fat: 22g | Fiber: 0g

13. Slow Cooker Short Ribs

Rich and fall-off-the-bone tender with a deep, savory sauce.

Ingredients:

  • 1 lb beef short ribs

  • 1 cup beef broth

  • 1/2 cup red wine (optional but adds depth)

  • 1/4 cup tomato paste

  • 1 onion, sliced

  • 2 cloves garlic, minced

  • 1 tbsp soy sauce

  • 1 tsp thyme

  • Salt & pepper to taste

Instructions:

  1. Season short ribs with salt and pepper. Sear in a skillet for 2–3 minutes per side (optional).

  2. Add all ingredients to the crockpot and stir gently.

  3. Cook on low 8–9 hours or high 5–6 hours, until meat is falling off the bone.

  4. Skim fat from the surface before serving.

Nutrition (per serving):
Calories: 620 | Protein: 46g | Carbs: 14g | Fat: 42g | Fiber: 2g

14. Cranberry Balsamic Chicken

A fall-inspired chicken dish with a sweet-tart glaze that’s perfect for cozy nights.

Ingredients:

  • 2 boneless, skinless chicken breasts

  • 1 cup fresh or frozen cranberries

  • 1/4 cup balsamic vinegar

  • 2 tbsp honey

  • 1 tbsp Dijon mustard

  • 1/2 tsp rosemary

  • Salt & pepper to taste

Instructions:

  1. Place chicken in crockpot.

  2. Whisk cranberries, vinegar, honey, mustard, rosemary, salt, and pepper. Pour over chicken.

  3. Cook on low 5–6 hours or high 3 hours until tender.

  4. Spoon cranberry sauce over the chicken before serving.

Nutrition (per serving):
Calories: 390 | Protein: 38g | Carbs: 24g | Fat: 10g | Fiber: 3g

15. Pumpkin Alfredo Chicken Pasta

Creamy, rich, and full of fall flavor — this dish tastes like cozy comfort in a bowl.

Ingredients:

  • 2 boneless, skinless chicken breasts

  • 1 cup pumpkin purée

  • 1 cup chicken broth

  • 1/2 cup heavy cream

  • 1/4 cup grated Parmesan cheese

  • 1 clove garlic, minced

  • 1/2 tsp sage

  • 1/4 tsp nutmeg

  • 4 oz uncooked penne pasta (cook separately)

  • Salt & pepper to taste

Instructions:

  1. Place chicken, pumpkin, broth, garlic, sage, nutmeg, salt, and pepper into the crockpot.

  2. Cook on low 5–6 hours or high 3–4 hours until chicken is tender.

  3. Remove chicken and shred it. Stir in cream and Parmesan until the sauce is smooth.

  4. Add cooked pasta and shredded chicken to the crockpot, tossing to coat.

  5. Serve hot, garnished with extra cheese and a sprinkle of sage.

Nutrition (per serving):
Calories: 480 | Protein: 45g | Carbs: 32g | Fat: 18g | Fiber: 4g

16. Apple Cider Pulled Pork

Tender, fall-apart pork infused with warm apple cider and spices.

Ingredients:

  • 1 lb pork shoulder

  • 1 cup apple cider

  • 1/4 cup apple cider vinegar

  • 1 tbsp brown sugar

  • 1 tsp mustard powder

  • 1/2 tsp cinnamon

  • 1/4 tsp cloves

  • Salt & pepper to taste

Instructions:

  1. Place pork in the crockpot.

  2. Whisk cider, vinegar, brown sugar, mustard powder, cinnamon, cloves, salt, and pepper. Pour over pork.

  3. Cook on low 8–9 hours or high 5–6 hours, until pork shreds easily.

  4. Shred and mix with the juices before serving on buns or with roasted veggies.

Nutrition (per serving):
Calories: 520 | Protein: 46g | Carbs: 18g | Fat: 28g | Fiber: 0g

17. Classic Beef Stroganoff

Tender beef in a creamy mushroom sauce served over egg noodles — pure comfort food.

Ingredients:

  • 1/2 lb beef stew meat, cubed

  • 1 cup beef broth

  • 1/2 cup sliced mushrooms

  • 1/4 cup onion, diced

  • 1 clove garlic, minced

  • 1 tbsp Worcestershire sauce

  • 1/2 cup sour cream

  • 1 tbsp flour

  • 4 oz cooked egg noodles (serve separately)

  • Salt & pepper to taste

Instructions:

  1. Place beef, broth, mushrooms, onion, garlic, Worcestershire, salt, and pepper into crockpot.

  2. Cook on low 7–8 hours or high 4–5 hours, until beef is tender.

  3. In a small bowl, mix sour cream and flour, then stir into the crockpot. Cook on high for 10–15 minutes to thicken.

  4. Serve over egg noodles.

Nutrition (per serving):
Calories: 540 | Protein: 44g | Carbs: 36g | Fat: 22g | Fiber: 2g

18. Chicken and Dumplings

A Southern classic with tender chicken, vegetables, and fluffy dumplings.

Ingredients:

  • 2 boneless, skinless chicken thighs

  • 2 cups low-sodium chicken broth

  • 1/2 cup carrots, diced

  • 1/2 cup celery, diced

  • 1/2 onion, chopped

  • 1 clove garlic, minced

  • 1/2 tsp thyme

  • Salt & pepper to taste

  • 1/2 cup flour

  • 1/4 cup milk

  • 1 tbsp butter

  • 1/2 tsp baking powder

Instructions:

  1. Add chicken, broth, vegetables, garlic, thyme, salt, and pepper to crockpot.

  2. Cook on low 6 hours or high 3–4 hours, until chicken is tender. Shred chicken.

  3. Mix flour, milk, butter, and baking powder into a sticky dough. Drop spoonfuls into the crockpot.

  4. Cover and cook on high for 30 minutes until dumplings are cooked through.

Nutrition (per serving):
Calories: 480 | Protein: 39g | Carbs: 32g | Fat: 18g | Fiber: 3g

19. Sweet & Spicy Brisket

Slow-cooked beef with a perfect balance of heat and sweetness.

Ingredients:

  • 1 lb beef brisket

  • 1/2 cup beef broth

  • 1/2 cup BBQ sauce

  • 2 tbsp brown sugar

  • 1 tbsp hot sauce

  • 1 tsp smoked paprika

  • 1/2 tsp chili powder

  • Salt & pepper to taste

Instructions:

  1. Place brisket in the crockpot and season with salt and pepper.

  2. Whisk broth, BBQ sauce, sugar, hot sauce, paprika, and chili powder. Pour over brisket.

  3. Cook on low 8–9 hours or high 5–6 hours, until tender.

  4. Slice thin and drizzle with sauce to serve.

Nutrition (per serving):
Calories: 600 | Protein: 48g | Carbs: 22g | Fat: 32g | Fiber: 1g

20. Dijon Herb Pork Tenderloin

Juicy pork infused with herby mustard flavor and perfect for a cozy night in.

Ingredients:

  • 1 lb pork tenderloin

  • 1/4 cup Dijon mustard

  • 1 tbsp honey

  • 1 tbsp olive oil

  • 1 tsp thyme

  • 1 tsp rosemary

  • 2 cloves garlic, minced

  • Salt & pepper to taste

Instructions:

  1. Place pork in crockpot.

  2. In a bowl, whisk mustard, honey, oil, thyme, rosemary, garlic, salt, and pepper. Pour over pork.

  3. Cook on low 6–7 hours or high 3–4 hours until tender.

  4. Slice and serve with juices spooned on top.

Nutrition (per serving):
Calories: 430 | Protein: 44g | Carbs: 8g | Fat: 22g | Fiber: 0g

Vegetarian Comforts: Cozy, Meatless Crockpot Dinners

These six vegetarian recipes are hearty, nutrient-dense, and packed with autumn flavor. They’re proof that comfort food doesn’t need meat to be satisfying — just rich spices, seasonal produce, and slow-cooked goodness.

21. Butternut Squash Risotto

Creamy, rich, and naturally sweet — without any stirring.

Ingredients:

  • 1 cup arborio rice

  • 3 cups vegetable broth

  • 2 cups butternut squash, diced

  • 1/2 onion, diced

  • 1 clove garlic, minced

  • 1/4 cup grated Parmesan

  • 2 tbsp butter

  • Salt & pepper to taste

  • Fresh sage for garnish (optional)

Instructions:

  1. Add rice, broth, squash, onion, garlic, salt, and pepper to the crockpot. Stir to combine.

  2. Cook on high for 2–2.5 hours or low for 4–5 hours, until rice is tender and creamy.

  3. Stir in butter and Parmesan. Adjust seasoning.

  4. Serve warm, topped with sage if desired.

Nutrition (per serving):
Calories: 420 | Protein: 12g | Carbs: 72g | Fat: 10g | Fiber: 5g

22. Pumpkin & Chickpea Curry

A warm, spiced curry that tastes even better the next day.

Ingredients:

  • 1 can (15 oz) chickpeas, drained

  • 1 cup pumpkin purée

  • 1 cup coconut milk

  • 1 cup vegetable broth

  • 1/2 onion, chopped

  • 1 clove garlic, minced

  • 1 tbsp curry powder

  • 1/2 tsp cinnamon

  • Salt & pepper to taste

  • Fresh cilantro for garnish

Instructions:

  1. Combine all ingredients in the crockpot and stir well.

  2. Cook on low for 6 hours or high for 3–4 hours.

  3. Stir and serve over rice, topped with cilantro.

Nutrition (per serving):
Calories: 410 | Protein: 15g | Carbs: 50g | Fat: 16g | Fiber: 10g

23. Creamy Mushroom Stroganoff

Earthy mushrooms and rich sauce make this a satisfying vegetarian twist on a classic.

Ingredients:

  • 3 cups mixed mushrooms, sliced

  • 1 cup vegetable broth

  • 1/2 cup sour cream

  • 1 onion, chopped

  • 1 clove garlic, minced

  • 1 tbsp Worcestershire sauce

  • 1 tbsp flour

  • Salt & pepper to taste

  • 4 oz cooked egg noodles (serve separately)

Instructions:

  1. Add mushrooms, broth, onion, garlic, and Worcestershire sauce to crockpot.

  2. Cook on low 6 hours or high 3–4 hours.

  3. In a bowl, mix sour cream and flour, then stir into crockpot. Cook on high 10–15 minutes to thicken.

  4. Serve over noodles.

Nutrition (per serving):
Calories: 440 | Protein: 14g | Carbs: 45g | Fat: 20g | Fiber: 5g

24. Sweet Potato Black Bean Chili

Hearty, high-fiber, and bursting with smoky spices.

Ingredients:

  • 2 cups sweet potatoes, diced

  • 1 cup black beans, drained

  • 1 cup diced tomatoes

  • 2 cups vegetable broth

  • 1/2 onion, diced

  • 1 clove garlic, minced

  • 1 tbsp chili powder

  • 1 tsp cumin

  • Salt & pepper to taste

Instructions:

  1. Add all ingredients to crockpot and stir.

  2. Cook on low 7–8 hours or high 4–5 hours, until sweet potatoes are tender.

  3. Taste and adjust seasoning. Serve with avocado or cilantro.

Nutrition (per serving):
Calories: 370 | Protein: 14g | Carbs: 66g | Fat: 5g | Fiber: 14g

25. Harvest Vegetable Lasagna

A layered veggie-packed lasagna that cooks itself.

Ingredients:

  • 6 no-boil lasagna noodles

  • 2 cups marinara sauce

  • 1 cup ricotta cheese

  • 1 cup shredded mozzarella

  • 1 cup chopped spinach

  • 1 cup sliced zucchini

  • 1 cup sliced mushrooms

  • Salt & pepper to taste

Instructions:

  1. Layer 1/3 sauce in the crockpot, then 2 noodles, ricotta, vegetables, and mozzarella. Repeat layers twice.

  2. Cook on low 4–5 hours or until noodles are tender and cheese is melted.

  3. Let rest 10 minutes before slicing.

Nutrition (per serving):
Calories: 460 | Protein: 24g | Carbs: 48g | Fat: 20g | Fiber: 6g

26. Spiced Lentil Dal

A simple, warming Indian-inspired dish perfect for cozy nights.

Ingredients:

  • 1 cup red lentils, rinsed

  • 3 cups vegetable broth

  • 1/2 onion, diced

  • 1 clove garlic, minced

  • 1 tsp turmeric

  • 1 tsp cumin

  • 1/2 tsp coriander

  • 1/4 tsp cayenne (optional)

  • Salt to taste

  • Fresh cilantro for garnish

Instructions:

  1. Add all ingredients to crockpot and stir.

  2. Cook on low 6 hours or high 3–4 hours, until lentils are soft.

  3. Stir well and serve with rice or naan, topped with cilantro.

Nutrition (per serving):
Calories: 360 | Protein: 22g | Carbs: 55g | Fat: 5g | Fiber: 15g

Family-Friendly Favorites: Easy Crowd-Pleasers Everyone Will Love

These last four recipes are the cozy, no-fuss meals everyone fights for seconds of — from saucy pastas to fun spins on classics. They’re simple enough for busy weeknights but satisfying enough for a Sunday dinner.

27. Crockpot Bolognese

A rich, slow-simmered meat sauce that tastes like it’s been cooking all day — because it has.

Ingredients:

  • 1/2 lb ground beef or turkey

  • 2 cups crushed tomatoes

  • 1/2 onion, diced

  • 2 cloves garlic, minced

  • 1/2 cup carrot, finely diced

  • 1/4 cup celery, finely diced

  • 1 tbsp tomato paste

  • 1 tsp Italian seasoning

  • Salt & pepper to taste

  • 6 oz cooked spaghetti (serve separately)

Instructions:

  1. Brown ground meat in a skillet (optional but adds flavor).

  2. Add all ingredients except pasta to crockpot. Stir well.

  3. Cook on low 6–8 hours or high 4 hours, stirring occasionally.

  4. Serve over spaghetti and top with Parmesan if desired.

Nutrition (per serving):
Calories: 460 | Protein: 38g | Carbs: 42g | Fat: 16g | Fiber: 6g

28. Chicken Enchilada Casserole

Layers of shredded chicken, tortillas, and cheesy sauce — all cooked right in your crockpot.

Ingredients:

  • 2 boneless, skinless chicken breasts

  • 1 cup enchilada sauce

  • 4 corn tortillas, cut in halves

  • 1 cup shredded cheddar cheese

  • 1/2 cup black beans, drained

  • 1/2 cup corn kernels

  • 1/2 tsp cumin

  • Salt & pepper to taste

Instructions:

  1. Place chicken and enchilada sauce in crockpot. Cook on low 5–6 hours or high 3 hours until chicken shreds easily.

  2. Shred chicken and stir in beans, corn, cumin, salt, and pepper.

  3. Layer tortilla halves and chicken mixture, topping each layer with cheese. Repeat layers.

  4. Cook on high for 20–30 minutes until cheese is melted and bubbly. Serve with sour cream or cilantro.

Nutrition (per serving):
Calories: 480 | Protein: 44g | Carbs: 30g | Fat: 20g | Fiber: 6g

29. Cheesy Ravioli Bake

The easiest lazy lasagna — just layer and let the crockpot do the work.

Ingredients:

  • 12 oz frozen cheese ravioli (no need to thaw)

  • 2 cups marinara sauce

  • 1 cup shredded mozzarella

  • 1/2 cup ricotta cheese

  • 1 tsp Italian seasoning

  • Fresh basil for garnish

Instructions:

  1. Spread a thin layer of sauce in the crockpot.

  2. Add a layer of ravioli, a dollop of ricotta, and a sprinkle of mozzarella. Repeat layers until ingredients are used.

  3. Top with remaining sauce and cheese.

  4. Cook on low 4 hours or high 2–2.5 hours, until ravioli is tender and cheese is melted.

  5. Garnish with basil before serving.

Nutrition (per serving):
Calories: 500 | Protein: 25g | Carbs: 54g | Fat: 20g | Fiber: 6g

30. Sloppy Joe Stuffed Peppers

A fun, low-carb twist on the classic sloppy joe — all the flavor, fewer carbs.

Ingredients:

  • 2 bell peppers, tops cut off and seeds removed

  • 1/2 lb ground beef or turkey

  • 1 cup tomato sauce

  • 1 tbsp tomato paste

  • 1 tbsp brown sugar

  • 1 tbsp Worcestershire sauce

  • 1/2 onion, diced

  • 1 clove garlic, minced

  • Salt & pepper to taste

  • 1/2 cup shredded cheddar cheese

Instructions:

  1. Brown the ground meat in a skillet and drain excess fat.

  2. Stir in tomato sauce, paste, sugar, Worcestershire, onion, garlic, salt, and pepper. Simmer 5 minutes.

  3. Spoon mixture into hollowed bell peppers and place them in the crockpot.

  4. Cook on low 5–6 hours or high 3–4 hours.

  5. Top with cheese and cook another 10 minutes to melt.

Nutrition (per serving):
Calories: 420 | Protein: 35g | Carbs: 22g | Fat: 22g | Fiber: 5g

Final Thoughts: Your Fall Crockpot Cookbook

There’s something magical about a crockpot in the fall. It transforms simple ingredients into rich, comforting meals that fill your home with the smells of the season — apples and sage, cinnamon and slow-simmered stews. Whether you’re cozying up with a bowl of soup on a Sunday afternoon or coming home to a ready-made dinner after work, these 30 recipes make it easy to slow down and savor the season.

From hearty classics like pot roast and chili to creative twists like pumpkin Alfredo and enchilada casserole, this collection gives you a whole season’s worth of slow-cooked dinners — each designed for two servings, packed with seasonal flavor, and perfect for crisp autumn nights.

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