20 Fall Crockpot Meals Simple and Savory

As the cool, crisp air of fall settles in, there’s no better time to dust off your crockpot and prepare a series of warm, comforting meals. The slow cooker is a perfect companion for autumn cooking, allowing you to simmer seasonal ingredients while you enjoy the day. From hearty soups to savory stews, the options are endless. Here are 20 fall crockpot meals, all trending on Pinterest and designed to make your life easier. Let’s dig into the first five, with no pork in sight!

1. Crockpot Pumpkin Chili

• Servings: 6
• Prep Time: 15 minutes
• Cooking Time: 6 hours

Ingredients:

• 1 lb ground turkey
• 1 can (15 oz) pumpkin puree
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 2 cups chicken broth
• Salt and pepper to taste

Steps:

1. Sauté the Turkey: In a skillet, cook the ground turkey until browned. Drain any excess fat.
2. Combine Ingredients: Add the turkey, pumpkin puree, beans, tomatoes, onion, bell pepper, garlic, and spices into the crockpot.
3. Add Broth: Pour in the chicken broth and stir to combine.
4. Slow Cook: Set the crockpot on low and cook for 6 hours. The flavors will meld together beautifully as the chili simmers.
5. Serve: Ladle the chili into bowls and garnish with sour cream, shredded cheese, and green onions.

2. Butternut Squash and Quinoa Stew

• Servings: 4
• Prep Time: 10 minutes
• Cooking Time: 5 hours

Ingredients:

• 1 butternut squash, peeled and cubed
• 1 cup quinoa, rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 onion, chopped
• 2 carrots, chopped
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 tsp cinnamon
• Salt and pepper to taste

Steps:

1. Prep the Vegetables: Peel and cube the butternut squash. Chop the onion and carrots.
2. Layer Ingredients: Place the butternut squash, quinoa, chickpeas, tomatoes, onion, and carrots in the crockpot.
3. Add Spices and Broth: Sprinkle the cumin, turmeric, and cinnamon over the top, and pour in the vegetable broth.
4. Cook on Low: Let the stew simmer on low for 5 hours until the vegetables are tender and the quinoa is cooked.
5. Serve: Season with salt and pepper, then serve with a side of crusty bread for a perfect fall meal.

3. Slow Cooker Chicken and Wild Rice Soup

• Servings: 6
• Prep Time: 15 minutes
• Cooking Time: 7 hours

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 cup wild rice, uncooked
• 3 carrots, diced
• 3 celery stalks, diced
• 1 onion, chopped
• 4 cups chicken broth
• 1 cup water
• 2 garlic cloves, minced
• 1 tsp thyme
• 1 bay leaf
• Salt and pepper to taste

Steps:

1. Prep Vegetables: Chop the carrots, celery, and onion.
2. Assemble the Soup: Add the chicken breasts, wild rice, carrots, celery, onion, garlic, thyme, and bay leaf into the crockpot. Pour in the chicken broth and water.
3. Slow Cook: Cook on low for 7 hours, allowing the flavors to deepen and the chicken to become tender.
4. Shred the Chicken: After 7 hours, remove the chicken, shred it with two forks, and return it to the soup.
5. Season and Serve: Taste and adjust seasoning with salt and pepper, then serve hot with a sprinkle of fresh parsley if desired.

4. Sweet Potato and Black Bean Chili

• Servings: 5
• Prep Time: 10 minutes
• Cooking Time: 6 hours

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 bell pepper, chopped
• 2 tsp chili powder
• 1 tsp cumin
• 4 cups vegetable broth
• Salt and pepper to taste

Steps:

1. Prep the Ingredients: Chop the sweet potatoes, onion, and bell pepper.
2. Layer in the Crockpot: Add the sweet potatoes, black beans, tomatoes, onion, garlic, and bell pepper into the crockpot.
3. Add Spices and Broth: Sprinkle the chili powder and cumin on top, then pour in the vegetable broth.
4. Cook on Low: Set the crockpot to low and let the chili simmer for 6 hours, stirring occasionally.
5. Serve: Once the sweet potatoes are soft, season with salt and pepper and serve topped with avocado slices and cilantro.

5. Crockpot Harvest Chicken Stew

• Servings: 6
• Prep Time: 15 minutes
• Cooking Time: 6 hours

Ingredients:

• 4 boneless, skinless chicken thighs
• 3 cups baby potatoes, halved
• 2 carrots, chopped
• 1 sweet potato, cubed
• 1 onion, chopped
• 4 cups chicken broth
• 1 tsp thyme
• 1 tsp rosemary
• 2 cloves garlic, minced
• Salt and pepper to taste

Steps:

1. Prep Vegetables: Cut the potatoes, sweet potato, onion, and carrots.
2. Assemble the Ingredients: Place the chicken thighs, potatoes, carrots, sweet potato, onion, garlic, thyme, and rosemary in the crockpot.
3. Add Broth: Pour in the chicken broth, ensuring all ingredients are submerged.
4. Cook on Low: Let the stew simmer on low for 6 hours, allowing the chicken to cook through and the vegetables to become tender.
5. Shred the Chicken: Shred the chicken thighs with two forks and mix them back into the stew. Adjust seasoning with salt and pepper, then serve hot.

6. Crockpot Chicken Pot Pie Soup

• Servings: 6
• Prep Time: 20 minutes
• Cooking Time: 7 hours

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 3 carrots, diced
• 3 celery stalks, diced
• 1 onion, chopped
• 3 potatoes, peeled and diced
• 1 cup frozen peas
• 1 cup frozen corn
• 4 cups chicken broth
• 1 cup heavy cream
• 2 garlic cloves, minced
• 1 tsp thyme
• 1 tsp parsley
• Salt and pepper to taste
• Biscuit dough (optional, for topping)

Steps:

1. Prepare the Vegetables: Dice the carrots, celery, onion, and potatoes. Mince the garlic.
2. Assemble Ingredients: Add the chicken breasts, carrots, celery, onion, potatoes, garlic, thyme, parsley, and chicken broth to the crockpot.
3. Cook on Low: Set the crockpot on low and cook for 7 hours until the chicken is tender and the vegetables are soft.
4. Shred the Chicken: Remove the chicken breasts, shred them, and return the chicken to the soup.
5. Finish with Cream: Stir in the heavy cream and frozen peas and corn. Allow everything to heat through for another 30 minutes.
6. Serve with Biscuits: If desired, bake some biscuits and serve them alongside the soup for a pot-pie-inspired meal.

7. Crockpot Apple Cinnamon Oatmeal

• Servings: 4
• Prep Time: 10 minutes
• Cooking Time: 6 hours

Ingredients:

• 1 ½ cups steel-cut oats
• 4 cups almond milk or regular milk
• 2 apples, peeled and chopped
• 1 tbsp cinnamon
• 1 tsp vanilla extract
• 2 tbsp brown sugar or honey
• 1 pinch of salt
• ¼ cup chopped walnuts or pecans (optional)
• Maple syrup, for serving

Steps:

1. Prep the Apples: Peel and chop the apples into small cubes.
2. Combine Ingredients: In the crockpot, combine the oats, milk, apples, cinnamon, vanilla, brown sugar, and a pinch of salt.
3. Cook on Low: Set the crockpot to low and cook for 6 hours or overnight if preparing for breakfast.
4. Serve: Stir the oatmeal and serve it warm. Top with chopped nuts and a drizzle of maple syrup for an added crunch and sweetness.
5. Store Leftovers: Refrigerate any leftovers for up to three days, reheating with a splash of milk.

8. Slow Cooker Moroccan Chicken

• Servings: 6
• Prep Time: 15 minutes
• Cooking Time: 5 hours

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 sweet potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 1 cup diced tomatoes
• 1 cup chicken broth
• 1 tbsp cumin
• 1 tbsp ground ginger
• 1 tsp cinnamon
• 1 tsp turmeric
• 1/2 tsp cayenne pepper (optional for heat)
• 1/4 cup dried apricots, chopped
• 2 tbsp olive oil
• Salt and pepper to taste

Steps:

1. Prep the Ingredients: Peel and dice the sweet potatoes, chop the onion, and mince the garlic.
2. Sear the Chicken: In a skillet, heat olive oil and sear the chicken thighs for 2-3 minutes per side. This step adds flavor, but you can skip it for a quicker prep.
3. Layer in Crockpot: Add the sweet potatoes, chickpeas, onion, diced tomatoes, chicken broth, apricots, and all spices to the crockpot. Place the seared chicken on top.
4. Slow Cook: Cook on low for 5 hours, allowing the chicken to become tender and the flavors to develop.
5. Serve: Garnish with fresh cilantro and serve over couscous or rice for a complete meal.

9. Crockpot Lentil and Vegetable Stew

• Servings: 6
• Prep Time: 10 minutes
• Cooking Time: 6 hours

Ingredients:

• 1 ½ cups green lentils, rinsed
• 3 carrots, chopped
• 2 celery stalks, chopped
• 1 onion, diced
• 1 sweet potato, peeled and cubed
• 4 cups vegetable broth
• 2 garlic cloves, minced
• 1 tsp thyme
• 1 tsp rosemary
• 1 bay leaf
• Salt and pepper to taste

Steps:

1. Prep the Vegetables: Dice the carrots, celery, onion, and sweet potato.
2. Combine Ingredients: Add the lentils, carrots, celery, onion, sweet potato, garlic, thyme, rosemary, and bay leaf into the crockpot. Pour in the vegetable broth.
3. Cook on Low: Let the stew cook on low for 6 hours until the lentils are tender and the vegetables are cooked through.
4. Remove Bay Leaf: Discard the bay leaf before serving.
5. Serve: Ladle the stew into bowls, and season with additional salt and pepper if needed. Serve with crusty bread for a filling and nutritious meal.

10. Crockpot Maple Dijon Chicken with Butternut Squash

• Servings: 4
• Prep Time: 15 minutes
• Cooking Time: 5 hours

Ingredients:

• 4 boneless, skinless chicken breasts
• 3 cups butternut squash, cubed
• 1/4 cup Dijon mustard
• 1/4 cup maple syrup
• 2 tbsp apple cider vinegar
• 1 tsp rosemary
• 1 tsp thyme
• Salt and pepper to taste

Steps:

1. Prep the Squash: Peel and cube the butternut squash.
2. Make the Sauce: In a small bowl, whisk together the Dijon mustard, maple syrup, apple cider vinegar, rosemary, thyme, salt, and pepper.
3. Layer the Ingredients: Place the chicken breasts and butternut squash in the crockpot, then pour the maple Dijon sauce over the top.
4. Cook on Low: Set the crockpot to low and cook for 5 hours until the chicken is tender and the squash is soft.
5. Serve: Slice the chicken and serve it alongside the butternut squash, drizzling any extra sauce over the top.

11. Slow Cooker Beef and Barley Soup

• Servings: 6
• Prep Time: 15 minutes
• Cooking Time: 7 hours

Ingredients:

• 1 lb stew beef, cut into bite-sized pieces
• 1 cup pearl barley
• 4 cups beef broth
• 3 carrots, chopped
• 3 celery stalks, chopped
• 1 onion, diced
• 2 garlic cloves, minced
• 1 bay leaf
• 1 tsp thyme
• Salt and pepper to taste

Steps:

1. Sear the Beef: In a skillet, sear the beef on all sides until browned. This step enhances the flavor but can be skipped if you’re short on time.
2. Prep Vegetables: Dice the carrots, celery, and onion.
3. Layer in Crockpot: Add the seared beef, barley, carrots, celery, onion, garlic, thyme, and bay leaf into the crockpot. Pour in the beef broth.
4. Cook on Low: Set the crockpot on low for 7 hours, allowing the beef to become tender and the barley to absorb the flavors.
5. Serve: Discard the bay leaf before serving. Ladle the soup into bowls, and enjoy it with some crusty bread.

12. Crockpot Vegetarian Stuffed Peppers

• Servings: 4
• Prep Time: 20 minutes
• Cooking Time: 4 hours

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 can (15 oz) diced tomatoes
• 1 cup shredded cheese (cheddar or mozzarella)
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Steps:

1. Prep the Peppers: Cut off the tops of the bell peppers and remove the seeds and membranes.
2. Mix Filling: In a bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, and half of the shredded cheese. Season with salt and pepper.
3. Stuff the Peppers: Fill each bell pepper with the quinoa mixture.
4. Cook in the Crockpot: Place the stuffed peppers upright in the crockpot. Cover and cook on low for 4 hours until the peppers are tender.
5. Serve: Top each pepper with the remaining shredded cheese and allow it to melt. Garnish with fresh cilantro before serving.

13. Crockpot Chicken and Sweet Potato Curry

• Servings: 6
• Prep Time: 15 minutes
• Cooking Time: 5 hours

Ingredients:

• 1 lb boneless, skinless chicken thighs
• 2 large sweet potatoes, peeled and cubed
• 1 can (15 oz) coconut milk
• 1 cup chicken broth
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1 tsp ground ginger
• 1 tsp turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Steps:

1. Prep the Sweet Potatoes: Peel, cube the sweet potatoes, and chop the onion.
2. Assemble Ingredients: Add the chicken thighs, sweet potatoes, onion, garlic, curry powder, ginger, turmeric, coconut milk, and chicken broth into the crockpot.
3. Cook on Low: Cook on low for 5 hours, allowing the chicken to become tender and the sweet potatoes to absorb the curry flavors.
4. Shred the Chicken: Remove the chicken thighs, shred them with two forks, and return the chicken to the curry.
5. Serve: Garnish with fresh cilantro and serve over rice or naan bread for a hearty, comforting meal.

14. Crockpot Wild Rice and Mushroom Soup

• Servings: 6
• Prep Time: 10 minutes
• Cooking Time: 6 hours

Ingredients:

• 1 cup wild rice, rinsed
• 8 oz cremini mushrooms, sliced
• 3 carrots, diced
• 2 celery stalks, chopped
• 1 onion, chopped
• 4 cups vegetable broth
• 2 garlic cloves, minced
• 1 tsp thyme
• 1 tsp rosemary
• 1 cup heavy cream or coconut milk
• Salt and pepper to taste

Steps:

1. Prep Vegetables: Dice the carrots, celery, onion, and slice the mushrooms.
2. Combine Ingredients: Add the wild rice, mushrooms, carrots, celery, onion, garlic, thyme, rosemary, and vegetable broth into the crockpot.
3. Cook on Low: Let the soup simmer on low for 6 hours, until the rice is tender and the vegetables are cooked through.
4. Finish with Cream: Stir in the heavy cream or coconut milk, and cook for another 15 minutes to warm through.
5. Serve: Ladle the soup into bowls and season with salt and pepper. Serve with fresh bread for dipping.

15. Crockpot Maple Glazed Chicken with Root Vegetables

• Servings: 6
• Prep Time: 15 minutes
• Cooking Time: 6 hours

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 3 cups baby potatoes, halved
• 3 carrots, peeled and cut into chunks
• 1 sweet potato, peeled and cubed
• 1/4 cup maple syrup
• 2 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 tsp thyme
• Salt and pepper to taste

Steps:

1. Prep Vegetables: Peel and cut the potatoes, carrots, and sweet potato.
2. Make Maple Glaze: In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, olive oil, thyme, salt, and pepper.
3. Layer Ingredients: Place the chicken thighs, baby potatoes, carrots, and sweet potatoes in the crockpot. Pour the maple glaze over the top, ensuring the chicken is well coated.
4. Cook on Low: Cook on low for 6 hours until the chicken is tender and the vegetables are cooked through.
5. Serve: Serve the chicken and vegetables drizzled with any remaining glaze from the crockpot for a sweet and savory fall meal.

16. Crockpot Chicken Tortilla Soup

• Servings: 6
• Prep Time: 15 minutes
• Cooking Time: 6 hours

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (15 oz) diced tomatoes with green chilies
• 4 cups chicken broth
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Tortilla chips, shredded cheese, avocado, cilantro, and lime wedges for garnish

Steps:

1. Prep the Ingredients: Chop the onion and mince the garlic.
2. Layer the Soup: Add the chicken breasts, black beans, corn, diced tomatoes, onion, garlic, cumin, and chili powder into the crockpot. Pour in the chicken broth.
3. Cook on Low: Let the soup cook on low for 6 hours, making the chicken tender.
4. Shred the Chicken: Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the soup.
5. Serve: Serve the soup with tortilla chips, shredded cheese, avocado slices, cilantro, and a squeeze of lime for a bright, flavorful finish.

17. Crockpot Butternut Squash and Lentil Curry

• Servings: 6
• Prep Time: 15 minutes
• Cooking Time: 5 hours

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 ½ cups red lentils, rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Steps:

1. Prep the Squash: Peel, and cube the butternut squash and chop the onion.
2. Assemble Ingredients: Add the butternut squash, lentils, onion, garlic, coconut milk, vegetable broth, curry powder, turmeric, and cumin into the crockpot.
3. Cook on Low: Set the crockpot to low and cook for 5 hours, allowing the lentils to soften and the butternut squash to become tender.
4. Season and Serve: Stir the curry, season with salt and pepper, and garnish with fresh cilantro. Serve over rice or with naan for a complete meal.

18. Crockpot Balsamic Chicken with Vegetables

• Servings: 4
• Prep Time: 10 minutes
• Cooking Time: 4 hours

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups baby potatoes, halved
• 1 cup cherry tomatoes
• 1 zucchini, sliced
• 1 onion, chopped
• 1/4 cup balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp Italian seasoning
• Salt and pepper to taste

Steps:

1. Prep the Vegetables: Halve the baby potatoes, slice the zucchini, and chop the onion.
2. Layer the Crockpot: Place the chicken breasts, potatoes, cherry tomatoes, zucchini, and onion in the crockpot.
3. Make the Balsamic Glaze: In a small bowl, whisk together the balsamic vinegar, olive oil, Italian seasoning, salt, and pepper. Pour this mixture over the chicken and vegetables.
4. Cook on Low: Set the crockpot on low and cook for 4 hours until the chicken is fully cooked and the vegetables are tender.
5. Serve: Plate the chicken with the roasted vegetables, drizzling any remaining balsamic glaze over the top.

19. Slow Cooker Chicken and White Bean Stew

• Servings: 6
• Prep Time: 10 minutes
• Cooking Time: 6 hours

Ingredients:

• 1 lb boneless, skinless chicken thighs
• 2 cans (15 oz each) white beans, drained and rinsed
• 4 cups chicken broth
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 bay leaf
• 1 tsp thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Steps:

1. Prep the Vegetables: Chop the carrots, celery, and onion.
2. Assemble Ingredients: Add the chicken thighs, white beans, chicken broth, carrots, celery, onion, garlic, bay leaf, and thyme into the crockpot.
3. Cook on Low: Set the crockpot to low and cook for 6 hours until the chicken is tender.
4. Shred the Chicken: Remove the chicken, shred it with two forks, and return it to the stew.
5. Serve: Discard the bay leaf, season with salt and pepper, and serve the stew garnished with fresh parsley.

20. Crockpot Harvest Vegetable Soup

• Servings: 6
• Prep Time: 15 minutes
• Cooking Time: 5 hours

Ingredients:

• 2 cups butternut squash, cubed
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 onion, chopped
• 1 zucchini, chopped
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Steps:

1. Prep the Vegetables: Peel and cube the butternut squash, and chop the carrots, celery, onion, and zucchini.
2. Combine Ingredients: Add all the vegetables, diced tomatoes, vegetable broth, thyme, rosemary, salt, and pepper to the crockpot.
3. Cook on Low: Set the crockpot on low and cook for 5 hours until the vegetables are tender and the flavors meld together.
4. Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve with a side of crusty bread for a perfect fall meal.

Conclusion

These 20 crockpot meals are perfect for fall, offering easy, savory dishes that you can set and forget while they slowly cook to perfection. Whether you’re craving a hearty stew, a comforting soup, or a cozy curry, these recipes will warm you up on chilly days. The best part? You can customize them to suit your taste preferences and dietary needs, making them versatile enough for any kitchen. Enjoy the flavors of fall with these simple and savory slow-cooker meals!

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