11 Fall Slow Cooker Recipes for Cozy Weeknight Dinners

Fall rolls in with crisp air and an instinctive craving for food that warms you all the way through. When days get busy and evenings turn chilly, slow cooker recipes just make sense—they fill the house with amazing smells and don’t demand much effort.

Here are eleven of my favorite fall slow cooker recipes. These dishes use seasonal ingredients—think pumpkin, butternut squash, apples, and spices that just scream autumn.

You’ll find everything from chunky soups and stews to casseroles packed with protein. There’s even a dessert bread in the mix, just to prove the slow cooker can do it all.

Slow Cooker Pumpkin Chili

Pumpkin chili in the slow cooker? Absolutely. The pumpkin puree blends with classic chili flavors, adding a subtle sweetness and a silky texture.

You can use ground beef, turkey, or skip the meat entirely for a vegetarian version. Letting it cook low and slow gives the flavors plenty of time to get cozy together.

Ingredients:

• 1 lb ground beef or turkey
• 1 medium onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 1 can (15 oz) pumpkin puree
• 1 can (14.5 oz) diced tomatoes
• 2 cans (15 oz each) beans (kidney, black, or pinto)
• 2 cups beef or vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Salt and pepper to taste

Instructions:

Brown the meat in a skillet over medium-high heat, breaking it up as it cooks. Drain any extra fat and move the meat to your slow cooker.

Add the onion, bell pepper, and garlic. Stir everything together.

Pour in the pumpkin puree, diced tomatoes, and drained beans. Add the broth and give it all a good mix.

Sprinkle in chili powder, cumin, cinnamon, nutmeg, salt, and pepper. Stir until combined.

Cover and cook on low for 6-8 hours or high for 3-4 hours. The veggies will soften and the flavors will blend.

Taste and tweak the seasoning if needed. I love mine topped with shredded cheese or green onions.

Apple Cider Pulled Pork

Apple cider pulled pork is pure fall comfort. Sweet cider and a splash of vinegar come together to make pork that’s tender and loaded with flavor.

You barely have to do anything—just let the slow cooker work its magic.

Ingredients:

• 3-4 lb pork shoulder or pork butt
• 1 cup apple cider
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 large onion, sliced
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg

Instructions:

Mix the dry spices in a small bowl, then rub them all over the pork shoulder.

Set the pork in your slow cooker and scatter the onion slices around it.

Stir the cider, vinegar, and brown sugar together. Pour this over the pork.

Cover and cook on low for 8-10 hours or high for 4-5 hours. You’ll know it’s ready when it shreds easily with a fork.

Lift the pork out and shred it, tossing any big chunks of fat.

Strain the cooking liquid and pour some back over the shredded pork to keep it juicy.

Pile the pork onto sandwiches, salads, or next to a heap of mashed sweet potatoes. Leftovers last in the fridge for a few days—if you have any left.

Butternut Squash Soup

Butternut squash soup in the slow cooker is a weeknight lifesaver. The gentle heat coaxes out all the sweet, rich flavors without much fuss.

This soup is perfect for meal prep or those nights when you just want to come home to something cozy.

Ingredients:

• 3 pounds butternut squash, peeled and cubed
• 1 medium onion, diced
• 2 apples, peeled and chopped
• 3 cups vegetable or chicken broth
• 1 teaspoon ground ginger
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cayenne pepper
• Salt and black pepper to taste
• 1/2 cup heavy cream or coconut milk
• 2 tablespoons olive oil

Instructions:

Add butternut squash, onion, and apples to the slow cooker. Pour in the broth until everything’s just covered.

Season with ginger, nutmeg, cayenne, salt, and pepper. Drizzle with olive oil and give it a stir.

Cover and cook on low for 6-8 hours or high for 3-4 hours. Check that the squash is fork-tender.

Use an immersion blender to puree the soup right in the pot, or do it in batches in a blender.

Stir in the cream or coconut milk during the last 30 minutes. Taste and adjust the seasoning.

This soup turns out silky and just the right amount of sweet and savory. Using pre-cut squash makes things even easier.

You’ll get about 6-8 servings, and leftovers keep well in the fridge for up to a week.

Beef and Barley Stew

Beef and barley stew is the kind of meal that sticks to your ribs. Chunks of beef, pearl barley, and fall veggies simmer together until everything is super tender.

Barley soaks up all the beefy goodness and adds a little chew.

Ingredients:

• 2 pounds beef chuck roast, cut into 2-inch cubes
• 1 cup pearl barley
• 3 carrots, sliced
• 3 celery stalks, chopped
• 1 large onion, diced
• 8 ounces mushrooms, sliced
• 4 cups beef broth
• 2 cups water
• 2 tablespoons tomato paste
• 2 teaspoons dried thyme
• 1 teaspoon garlic powder
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons vegetable oil

Instructions:

Heat oil in a skillet and season the beef with salt and pepper. Brown the beef on all sides.

Move the beef to your slow cooker. Add barley, carrots, celery, onion, and mushrooms.

Whisk tomato paste into the beef broth and pour it over everything.

Add the water, thyme, garlic powder, and bay leaf. Stir gently.

Cover and cook on low for 6-8 hours. The beef should be falling apart and the barley tender.

Fish out the bay leaf before serving. Adjust salt and pepper to taste.

Barley thickens the stew naturally as it cooks. Serve with crusty bread if you want to go all out.

Chicken and Wild Rice Casserole

This chicken and wild rice casserole is a fall favorite. The wild rice brings a nutty flavor that just works with chicken.

Prep is quick, and the slow cooker takes care of the rest.

Ingredients:

• 1.5 pounds boneless, skinless chicken breasts
• 1 cup uncooked wild rice blend
• 1 can (10.75 oz) cream of mushroom soup
• 1 packet onion soup mix
• 3 cups chicken broth
• 1 cup frozen mixed vegetables
• 1 medium onion, diced
• 2 celery stalks, chopped
• 1 cup sour cream
• Salt and pepper to taste

Instructions:

Lay the chicken breasts in the slow cooker and season with a little salt and pepper. Scatter in the wild rice, onion, and celery.

Mix the cream of mushroom soup, onion soup mix, and chicken broth in a bowl. Pour it over the chicken and rice.

Add the frozen mixed veggies on top. Cover and cook on low for 6-7 hours or high for 3-4 hours.

Shred the chicken with two forks and stir it back in.

Add the sour cream in the last 30 minutes to make it creamy.

Let it sit for 10 minutes before serving so the rice can soak up any extra liquid.

This casserole feeds a crowd—6 to 8 people—and goes great with bread or a simple salad. Leftovers are just as good the next day.

Maple Dijon Chicken Thighs

Chicken thighs are made for slow cooking. They stay juicy and soak up flavor like nothing else.

Maple syrup and Dijon mustard create a sweet-tangy glaze that really makes this dish pop. I love how the flavors come together after a few hours.

Ingredients:

• 6-8 boneless, skinless chicken thighs
• 1/3 cup pure maple syrup
• 1/4 cup Dijon mustard
• 3 cloves garlic, minced
• 1 tablespoon apple cider vinegar
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

Heat the oil in a skillet. Sprinkle salt and pepper on both sides of the chicken thighs.

Sear the chicken for 3-4 minutes per side until golden. Move them to the slow cooker.

Whisk maple syrup, Dijon, garlic, vinegar, and thyme. Pour it over the chicken.

Cover and cook on low for 4-5 hours or high for 2-3 hours. The chicken’s done when it hits 165°F inside.

Let the chicken rest a few minutes after cooking. If you want a thicker glaze, pour the sauce into a saucepan and simmer for a bit to reduce.

Brush the thickened glaze over the chicken before serving.

These thighs turn out tender and packed with flavor. Try tossing in carrots or potatoes if you want a one-pot meal.

Sweet Potato and Black Bean Stew

This hearty vegetarian stew brings together sweet potatoes and protein-packed black beans for a cozy fall meal. The potatoes’ subtle sweetness plays off savory spices and tangy tomatoes in a way that’s just… satisfying.

The slow cooker lets you toss everything in and walk away. While it bubbles away, you can actually get other stuff done.

Ingredients

• 2 large sweet potatoes, peeled and diced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 medium onion, diced
• 1 bell pepper, chopped
• 2 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cloves garlic, minced

Cooking Instructions

Add the sweet potatoes, black beans, onion, and bell pepper to your slow cooker. Pour in the vegetable broth and diced tomatoes with all their juice.

Stir in the cumin, chili powder, smoked paprika, salt, pepper, and garlic. Give everything a good mix so the spices go everywhere.

Cover and cook on low for 5 to 6 hours. Check the sweet potatoes—they should be fork-tender.

Taste, then adjust the seasoning if you want. Serve right away, or just let it hang out on warm until you’re ready.

This stew loves cornbread or crusty bread on the side. Leftovers? Pop them in the fridge and they’ll be good for about four days.

Creamy Mushroom and Herb Chicken

This slow cooker recipe turns plain chicken into something you’d actually crave. The mix of tender chicken, earthy mushrooms, and plenty of herbs makes it a go-to for chilly nights.

You can use chicken breasts or thighs here. Thighs stay juicy, but if you want something leaner, go with breasts.

Ingredients:

• 2 pounds boneless chicken breasts or thighs
• 1 pound mixed mushrooms, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 8 ounces cream cheese, softened
• 1/2 cup heavy cream
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons cornstarch
• 2 tablespoons water

Instructions:

Put the chicken in your slow cooker. Sprinkle with salt and pepper.

Add mushrooms, onion, and garlic right on top.

Mix chicken broth with thyme, rosemary, and oregano. Pour this over everything.

Cover and cook on low for 6-7 hours or high for 3-4 hours. When the chicken falls apart with a fork, it’s ready.

Take the chicken out and shred it with two forks. Set aside for a minute.

Add cream cheese to the slow cooker liquid. Stir until it’s melted and smooth.

Pour in the heavy cream and mix well.

Stir together cornstarch and water in a small bowl. Add this to the slow cooker and mix.

Return the shredded chicken to the pot. Stir to coat with the creamy sauce.

Cook on high for another 15-20 minutes until the sauce thickens up.

Taste and tweak the seasoning if you want. Serve over rice, pasta, or mashed potatoes.

Spiced Pumpkin Bread

Making spiced pumpkin bread in a slow cooker is a bit of a game-changer. You get a super moist loaf—no oven required.

Pumpkin puree meets cinnamon, nutmeg, and cloves in this one. The slow cooker needs about 2-3 hours on high.

Ingredients:

• 1 can (15 oz) pumpkin puree
• 2 cups all-purpose flour
• 1½ cups sugar
• ½ cup vegetable oil
• 2 large eggs
• ¼ cup water
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger

Instructions:

Grease your slow cooker or line it with parchment. In a big bowl, whisk all the dry ingredients together.

In another bowl, mix pumpkin puree, oil, eggs, water, and vanilla. Add the wet ingredients to the dry and stir just until combined.

Pour the batter into the slow cooker. Cover and cook on high for 2-3 hours.

Check with a toothpick—it should come out clean. The bread will pull away from the sides a bit when it’s done.

Let it cool for 15 minutes before you try to take it out.

The bread stays moist for days if you keep it in an airtight container. Slice it up and eat it plain or with a little butter.

Honey Garlic Meatballs

These slow cooker honey garlic meatballs are just the right mix of sweet and savory. The sauce—thanks to honey and garlic—clings to every bite.

You can serve these as an appetizer or make them the main event on a weeknight. The slow cooker keeps them juicy and lets the flavors really soak in.

Ingredients:

• 2 pounds frozen meatballs
• 1/3 cup honey
• 1/4 cup soy sauce
• 3 cloves garlic, minced
• 2 tablespoons ketchup
• 1 tablespoon rice vinegar
• 1 teaspoon fresh ginger, grated
• 2 tablespoons cornstarch
• 2 tablespoons water
• 2 green onions, sliced

Instructions:

Dump the frozen meatballs in your slow cooker.

Mix honey, soy sauce, garlic, ketchup, rice vinegar, and ginger in a bowl. Pour the sauce over the meatballs and stir gently.

Cover and cook on low for 3 hours or high for 1.5 hours. The meatballs should be hot and the sauce bubbling.

Mix cornstarch and water in a small bowl. Stir this into the slow cooker during the last 30 minutes.

Let the sauce thicken up. Keep an eye on it—it doesn’t take long.

Top with sliced green onions. Serve over rice, noodles, or veggies.

Sausage and Kale Soup

This hearty soup brings together spicy Italian sausage and nutrient-rich kale. The slow cooker lets the flavors meld all day, and you barely have to do anything.

Potatoes, white beans, and sun-dried tomatoes make it filling and balanced. You get both protein and veggies in every bowl.

Ingredients:

• 1 pound Italian sausage, sliced
• 4 cups chicken broth
• 3 medium potatoes, diced
• 1 can white beans, drained and rinsed
• 4 cups fresh kale, chopped
• 1/2 cup sun-dried tomatoes, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Cooking Instructions:

Brown the sausage in a skillet for about 5-7 minutes. Toss it into the slow cooker.

Add chicken broth, potatoes, white beans, onion, garlic, and Italian seasoning. Stir.

Cook on low for 6-7 hours or high for 3-4 hours. Check that the potatoes are tender.

Add kale and sun-dried tomatoes in the last 30 minutes. That way, the kale stays bright and doesn’t turn to mush.

Season with salt and pepper. Serve once the kale has wilted.

Essential Tips For Fall Slow Cooker Success

If you want your slow cooker meals to really shine in the fall, start with seasonal ingredients. Timing and temperature matter, but honestly, so does a little bit of prep.

Choosing the Right Ingredients for Autumn Flavors

Root vegetables—carrots, parsnips, sweet potatoes, butternut squash—are your friends. They hold up to long cooking and get that deep, caramelized flavor.

Hardy greens like kale and collards are better than spinach here. Toss them in near the end so they don’t get slimy.

Protein choice matters more than you’d think. Chuck roast, pork shoulder, and chicken thighs have enough fat to stay juicy for hours.

Spices make all the difference:

• Cinnamon and nutmeg for sweet stuff
• Thyme and rosemary for stews
• Smoked paprika for a little depth
• Bay leaves for extra oomph

Liquids—use a bit less than you’d expect. Veggies give off a lot of moisture. Usually, you can cut about a half cup from what you’d use in a regular recipe.

Recommended Cooking Times and Temperature Settings

Low heat is usually the way to go. Tough cuts of meat get tender if you let them go 6-8 hours on low instead of rushing on high.

Temperature guidelines for safety and texture:

Ingredient Type	Low Setting	High Setting
Beef roasts	8-10 hours	4-5 hours
Pork shoulder	6-8 hours	3-4 hours
Chicken thighs	6-7 hours	3-4 hours
Root vegetables	6-8 hours	3-4 hours

Make sure poultry gets to 165°F, pork to 145°F. For beef, I like it around 190°F for that fall-apart thing.

Timing matters with delicate stuff. Add dairy in the last 30 minutes. Stir in fresh herbs right before serving.

Best Practices for Advanced Meal Prep

Prep veggies ahead of time—chop them on the weekend, stash in containers. Season meats a day ahead if you want more flavor.

Freezer meals are a lifesaver. Layer ingredients and sauce in bags, label, and freeze flat. When you’re ready, dump and go.

Brown your meat first if you can. That caramelized crust adds so much flavor.

Batch cooking helps. Make a bunch of caramelized onions or roasted garlic and use them all week.

Store leftovers right. Cool everything before refrigerating. Divide into portions for easy reheating.

Pairing Suggestions for Fall Slow Cooker Dishes

The right drink or side can turn a slow cooker meal into something special. Why not try a warm cider, or maybe a crusty loaf of bread to soak up all that flavor?

Beverages That Complement Hearty Meals

Hot beverages just hit differently with slow cooker meals, especially when it’s chilly out. Apple cider, for example, goes hand-in-hand with pork dishes or sweet potato stews.

That gentle sweetness from the cider? It really lifts the savory flavors.

Hot chocolate is a surprisingly good friend to beef stews and chili. The cocoa brings out something extra in slow-cooked meats.

Wine selections totally depend on what you’re serving. Red wines like Cabernet Sauvignon are a classic with beef roasts and rich stews.

Pinot Noir feels right with chicken or turkey—lighter, but still interesting.

If you’re leaning toward white wines, they’re best with lighter meals. Chardonnay pairs well with creamy soups or chicken dishes.

Riesling is my pick for anything spiced with cinnamon or nutmeg.

Beer options are worth considering, too. Amber ales bring out the best in beef.

Wheat beers are perfect with chicken, while porter or stout can really deepen the flavors in bean chili or veggie stews.

Side Dishes to Enhance Seasonal Flavors

Bread selections soak up sauces and play with texture. Crusty sourdough goes great with broth-based soups.

Cornbread feels just right with chili or bean dishes. Dinner rolls bring something soft to creamy stews.

Vegetable sides brighten the plate and add a little nutrition. I love how roasted Brussels sprouts match up with pork.

Glazed carrots? They’re perfect with beef roasts. Sautéed green beans seem to belong with chicken meals.

Grain-based sides give meals some heft. Wild rice pilaf lifts up turkey dishes.

Quinoa salad adds a bit of bite to veggie-heavy slow cooker meals.

Salad options cut the richness. Mixed greens with vinaigrette bring some zing to creamy soups.

Apple and walnut salads? Those are a solid choice with pork dishes. Spinach salads just work with beef stews, don’t they?