31 Fall Crockpot Meals for Chilly Nights

Chilly evenings feel easier when dinner is already simmering. These fall crockpot meals bring warm flavors, tender meats, hearty vegetables, creamy sauces, beans, rice, and comforting soups to the table with very little work.

Each recipe uses simple ingredients and easy slow cooker steps that fit busy family schedules. You will find chicken dinners, beef stews, cozy chili, pork meals, creamy soups, and seasonal favorites with pumpkin and sweet potatoes.

These easy crockpot recipes make cold weather dinners warm, filling, and simple all season long.

31 Fall Crockpot Meals for Chilly Nights

1. Turkey Sweet Potato Chili

Ground turkey and sweet potatoes create a lighter chili that still feels hearty. Beans, tomatoes, cumin, and chili powder bring plenty of rich flavor.

Ingredients

• 1 pound ground turkey
• 2 medium sweet potatoes, peeled and cubed
• 1 can kidney beans, 15 ounces, drained
• 1 can of black beans, 15 ounces, drained
• 28 ounces crushed tomatoes
• 2 cups chicken broth
• 1 small onion, diced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder

Instructions

• Brown the turkey in a skillet.
• Drain excess liquid.
• Add the turkey to the crockpot.
• Add the sweet potatoes, beans, tomatoes, broth, onion, chili powder, cumin, and garlic powder.
• Stir well.
• Cover and cook on low for 7 hours.
• Check that the sweet potatoes are tender.
• Stir before serving.

Nutrient	Amount per serving
Calories	342
Protein	27 grams
Carbohydrates	48 grams
Fat	6 grams
Fiber	11 grams
Sodium	520 milligrams

For Recipe: Turkey Sweet Potato Chili

2. Sweet Potato Black Bean Chili

Sweet potatoes, black beans, corn, and tomatoes create a hearty meatless chili. Cumin and chili powder balance the natural sweetness with warm savory a flav,or.

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 2 cans of black beans, of 15 ounces each, drained
• 1 cup frozen corn
• 1 can of diced tomatoes, 14.5 ounces
• 1 can of tomato sauce, 15 ounces
• 1 small onion, diced
• 3 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon salt

Instructions

• Add all ingredients to the crockpot.
• Stir until combined.
• Cover and cook on low for 7 hours.
• Stir halfway through cooking if convenient.
• Check that the sweet potatoes are tender.
• Mash a few pieces of sweet potato to thicken the chili.
• Stir and serve warm.

Nutrient	Amount per serving
Calories	298
Protein	11 grams
Carbohydrates	57 grams
Fat	4 grams
Fiber	13 grams
Sodium	490 milligrams

For Recipe: Sweet Potato Black Bean Chili

3. Slow Cooker Chicken Pot Pie

Tender chicken and vegetables cook in a creamy herb sauce that tastes like classic pot pie filling. Warm biscuits added at serving time make this meal especially comforting.

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 1 bag frozen mixed vegetables, 16 ounces
• 1 can condensed cream of chicken soup, 10.5 ounces
• 1 can condensed cream of celery soup, 10.5 ounces
• 1 cup chicken broth
• 1 teaspoon dried thyme
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• ½ cup heavy cream
• 8 baked biscuits

Instructions

• Place the chicken in the crockpot.
• Add the vegetables, soups, broth, thyme, garlic powder, and pepper.
• Cover and cook on low for 6 hours.
• Remove the chicken and shred it.
• Return the chicken to the crockpot.
• Stir in the heavy cream.
• Cover and cook for 15 minutes.
• Serve with warm biscuits.

Nutrient	Amount per serving
Calories	512
Protein	38 grams
Carbohydrates	48 grams
Fat	19 grams
Fiber	4 grams
Sodium	890 milligrams

For Recipe: Slow Cooker Chicken Pot Pie

4. Maple Dijon Chicken

Maple syrup and Dijon mustard create a sweet and tangy sauce around tender chicken thighs. Garlic and rosemary add a warm, savory flavor that fits fall dinners beautifully.

Ingredients

• 2 pounds boneless, skinless chicken thighs
• ⅓ cup maple syrup
• ¼ cup Dijon mustard
• ½ cup chicken broth
• 3 garlic cloves, minced
• 1 teaspoon dried rosemary
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon cornstarch
• 2 tablespoons water

Instruof ctions

• Place the chicken in the crockpot.
• Mix the maple syrup, mustard, broth, garlic, rosemary, salt, and pepper.
• Pour the sauce over the chicken.
• Cover and cook on low for 6 hours.
• Remove the chicken.
• Mix the cornstarch and water.
• Stir the mixture into the sauce.
• Cover and cook on high for 15 minutes.
• Return the chicken to the sauce.

Nutrient	Amount per serving
Calories	389
Protein	34 grams
Carbohydrates	26 grams
Fat	16 grams
Fiber	0 grams
Sodium	480 milligrams

For Recipe: Maple Dijon Chicken

5. Crockpot Pumpkin Chili

Pumpkin gives this beef chili a thick texture and gentle sweetness. Beans, tomatoes, and warm spices balance the pumpkin and create a hearty cold-weather dinner.

Ingredients

• 1 pound lean ground beef
• 1 cup pumpkin puree
• 1 can kidney beans, 15 ounces, drained
• 1 can of black beans, 15 ounces, drained
• 1 can of diced tomatoes, 14.5 ounces
• 1 can of tomato sauce, 15 ounces
• 1 small onion, diced
• 2 cups beef broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon salt

Instructions

• Brown the beef in a skillet.
• Drain excess fat.
• Add the beef to the crockpot.
• Add the pumpkin, beans, tomatoes, tomato sauce, onion, broth, chili powder, cumin, garlic powder, and salt.
• Stir well.
• Cover and cook on low for 6 hours.
• Stir before serving.

Nutrient	Amount per serving
Calories	358
Protein	25 grams
Carbohydrates	43 grams
Fat	10 grams
Fiber	11 grams
Sodium	610 milligrams

For Recipe: Crockpot Pumpkin Chili

6. Crockpot Chicken Enchilada Soup

Chicken, beans, corn, enchilada sauce, and tomatoes create a rich soup with Southwestern flavor. Cheese added at the end gives the broth a creamy finish.

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 1 can of black beans, 15 ounces, drained
• 1 cup frozen corn
• 1 can of red enchilada sauce, 15 ounces
• 1 can of diced tomatoes, 14.5 ounces
• 4 cups chicken broth
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• 1 cup shredded Mexican cheese blend

Instructions

• Add the chicken, beans, corn, enchilada sauce, tomatoes, broth, cumin, and garlic powder to the crockpot.
• Cover and cook on low for 6 hours.
• Remove the chicken and shred it.
• Return the chicken to the soup.
• Stir in the cheese.
• Cover and cook for 10 minutes.
• Stir before serving.

Nutrient	Amount per serving
Calories	386
Protein	39 grams
Carbohydrates	35 grams
Fat	11 grams
Fiber	7 grams
Sodium	720 milligrams

For Recipe: Crockpot Chicken Enchilada Soup

7. Creamy Sausage Potato Soup

Savory sausage, tender potatoes, onion, and cream make this soup rich and hearty. A little spinach adds freshness and color to the finished bowl.

Ingredients

• 1 pound mild Italian sausage
• 1 ½ pounds Yukon gold potatoes, diced
• 1 small onion, diced
• 4 cups chicken broth
• 1 teaspoon garlic powder
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• 1 cup heavy cream
• 3 cups fresh spinach
• ½ cup grated Parmesan cheese

Instructions

• Brown the sausage in a skillet.
• Drain excess fat.
• Add the sausage, potatoes, onion, broth, garlic powder, thyme, and pepper to the crockpot.
• Cover and cook on low for 7 hours.
• Stir in the heavy cream and spinach.
• Add the Parmesan.
• Cover and cook for 15 more minutes.
• Stir before serving.

Nutrient	Amount per serving
Calories	448
Protein	19 grams
Carbohydrates	29 grams
Fat	29 grams
Fiber	4 grams
Sodium	720 milligrams

For Recipe: Creamy Sausage Potato Soup

8. Chicken and Dumplings

Chicken and vegetables simmer in a creamy broth before soft biscuit pieces cook on top. The result is warm, filling, and packed with familiar comfort food flavor.

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 1 bag frozen mixed vegetables, 16 ounces
• 1 can condensed cream of chicken soup, 10.5 ounces
• 4 cups chicken broth
• 1 teaspoon dried thyme
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• 1 can of refrigerated biscuit dough, 16 ounces
• ½ cup heavy cream

Instructions

• Add the chicken, vegetables, soup, broth, thyme, garlic powder, and pepper to the crockpot.
• Cover and cook on low for 6 hours.
• Remove the chicken and shred it.
• Return the chicken to the crockpot.
• Stir in the heavy cream.
• Cut the biscuit dough into small pieces.
• Place the pieces over the filling.
• Cover and cook on high for 1 hour.
• Check that the dumplings are cooked through.

Nutrient	Amount per serving
Calories	524
Protein	38 grams
Carbohydrates	52 grams
Fat	19 grams
Fiber	4 grams
Sodium	930 milligrams

For Recipe: Chicken and Dumplings

9. Slow Cooker Lentil Sweet Potato Stew

Lentils and sweet potatoes cook into a thick plant-based stew with tomatoes and warm spices. The lentils add protein, while the vegetables make every serving hearty.

Ingredients

• 1 ½ cups brown lentils, rinsed
• 2 large sweet potatoes, peeled and cubed
• 1 can of diced tomatoes, 14.5 ounces
• 1 small onion, diced
• 2 carrots, sliced
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• ½ teaspoon garlic powder
• ½ teaspoon salt

Instructions

• Add all ingredients to the crockpot.
• Stir gently.
• Cover and cook on low for 7 hours.
• Check that the lentils and sweet potatoes are tender.
• Stir well.
• Add a little broth if you prefer a thinner stew.
• Serve warm.

Nutrient	Amount per serving
Calories	286
Protein	13 grams
Carbohydrates	52 grams
Fat	2 grams
Fiber	13 grams
Sodium	450 milligrams

For Recipe: Crockpot Chicken Cacciatore

10. Creamy Chicken and Wild Rice

Chicken, wild rice, carrots, and celery cook in a savory broth before cream turns everything rich and smooth. The nutty rice adds texture and makes each bowl filling.

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 1 cup wild rice blend
• 3 carrots, sliced
• 2 celery stalks, sliced
• 1 small onion, diced
• 6 cups chicken broth
• 1 teaspoon dried thyme
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup heavy cream
• 2 tablespoons butter

Instructions

• Add the chicken, rice, carrots, celery, onion, broth, thyme, garlic powder, salt, and pepper to the crockpot.
• Cover and cook on low for 7 hours.
• Remove the chicken and shred it.
• Return the chicken to the crockpot.
• Stir in the heavy cream and butter.
• Cover and cook for 20 more minutes.
• Stir before serving.

Nutrient	Amount per serving
Calories	438
Protein	39 grams
Carbohydrates	34 grams
Fat	17 grams
Fiber	3 grams
Sodium	590 milligrams

For Recipe: Creamy Chicken and Wild Rice

11. Creamy Garlic Parmesan Chicken

Chicken cooks in broth, garlic, herbs, and cream cheese until tender. Parmesan finishes the sauce with rich savory flav,or that tastes great over pasta or potatoes.

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 1 cup chicken broth
• 5 garlic cloves, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 8 ounces cream cheese, cubed
• ¾ cup grated Parmesan cheese
• 2 tablespoons chopped parsley

Instructions

• Place the chicken in the crockpot.
• Add the broth, garlic, Italian seasoning, salt, and pepper.
• Cover and cook on low for 6 hours.
• Remove the chicken.
• Stir the cream cheese and Parmesan into the cooking liquid.
• Return the chicken to the crockpot.
• Cover and cook for 20 minutes.
• Add parsley before serving.

Nutrient	Amount per serving
Calories	426
Protein	44 grams
Carbohydrates	6 grams
Fat	25 grams
Fiber	0 grams
Sodium	610 milligrams

For Recipe: Creamy Garlic Parmesan Chicken

12. Crockpot Beef and Barley Soup

Beef, barley, mushrooms, and vegetables simmer slowly in a rich broth. The barley becomes tender while keeping a pleasant texture that makes the soup extra filling.

Ingredients

• 1 ½ pounds beef stew meat
• ¾ cup pearl barley
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 cup sliced mushrooms
• 1 small onion, diced
• 6 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

• Add all ingredients to the crockpot.
• Stir gently.
• Cover and cook on low for 8 hours.
• Check that the beef and barley are tender.
• Add ½ cup water if you prefer a thinner soup.
• Stir well before serving.

Nutrient	Amount per serving
Calories	372
Protein	30 grams
Carbohydrates	38 grams
Fat	12 grams
Fiber	6 grams
Sodium	570 milligrams

For Recipe: Crockpot Beef and Barley Soup

13. Honey Garlic Chicken and Carrots

Chicken thighs and carrots cook in a sweet garlic sauce that becomes glossy and rich. The savory soy sauce keeps the honey from making the dish overly sweet.

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 1 pound baby carrots
• ½ cup honey
• ⅓ cup low-sodium soy sauce
• 4 garlic cloves, minced
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 1 tablespoon cornstarch
• 2 tablespoons water

Instructions

• Place the carrots in the crockpot.
• Add the chicken on top.
• Mix the honey, soy sauce, garlic, vinegar, and ginger.
• Pour the sauce over the chicken.
• Cover and cook on low for 6 hours.
• Remove the chicken.
• Mix the cornstarch and water.
• Stir it into the sauce.
• Cook on high for 15 minutes.
• Return the chicken before serving.

Nutrient	Amount per serving
Calories	404
Protein	34 grams
Carbohydrates	35 grams
Fat	14 grams
Fiber	3 grams
Sodium	690 milligrams

For Recipe: Honey Garlic Chicken and Carrots

14. Slow Cooker Lasagna Soup

Ground beef, tomatoes, noodles, and Italian herbs create classic lasagna flavor in a cozy bowl. Ricotta and mozzarella make each serving creamy and rich.

Ingredients

• 1 pound lean ground beef
• 28 ounces crushed tomatoes
• 4 cups beef broth
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 8 ounces of broken lasagna noodles
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

• Brown the ground beef in a skillet.
• Drain excess fat.
• Add the beef, tomatoes, broth, onion, garlic, Italian seasoning, salt, and pepper to the crockpot.
• Cover and cook on low for 6 hours.
• Stir in the broken noodles.
• Cover and cook on high for 30 minutes.
• Check that the noodles are tender.
• Serve with ricotta and mozzarella.

Nutrient	Amount per serving
Calories	436
Protein	29 grams
Carbohydrates	41 grams
Fat	18 grams
Fiber	4 grams
Sodium	650 milligrams

For Recipe: Slow Cooker Lasagna Soup

15. Apple Butter Chicken

Apple butter creates a sweet and tangy glaze around tender chicken. Dijon mustard, garlic, and thyme add enough savory flavor to keep the dish balanced.

Ingredients

• 2 pounds boneless, skinless chicken thighs
• ¾ cup apple butter
• ¼ cup chicken broth
• 2 tablespoons Dijon mustard
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

• Place the chicken in the crockpot.
• Mix the apple butter, broth, mustard, garlic, thyme, salt, and pepper.
• Pour the mixture over the chicken.
• Cover and cook on low for 6 hours.
• Spoon the sauce over the chicken.
• Serve warm with rice or potatoes.

Nutrient	Amount per serving
Calories	368
Protein	34 grams
Carbohydrates	24 grams
Fat	15 grams
Fiber	1 gram
Sodium	460 milligrams

For Recipe: Apple Butter Chicken

16. Creamy Broccoli Cheddar Soup

Broccoli, carrots, onion, milk, and cheddar slowly cook into a thick and comforting soup. The cheese melts into the broth and gives every spoonful a rich flavor.

Ingredients

• 5 cups broccoli florets
• 1 cup shredded carrots
• 1 small onion, diced
• 4 cups vegetable broth
• 2 cups milk
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• 2 cups shredded cheddar cheese
• 4 ounces of cream cheese

Instructions

• Add the broccoli, carrots, onion, broth, milk, garlic powder, and pepper to the crockpot.
• Cover and cook on low for 5 hours.
• Mash some of the broccoli with a spoon.
• Add the cheddar and cream cheese.
• Cover and cook for 20 minutes.
• Stir until smooth.
• Serve warm.

Nutrient	Amount per serving
Calories	318
Protein	15 grams
Carbohydrates	20 grams
Fat	21 grams
Fiber	4 grams
Sodium	550 milligrams

For Recipe: Creamy Broccoli Cheddar Soup

17. Slow Cooker Beef Stew

Tender beef, potatoes, carrots, and herbs simmer in a rich broth until everything becomes soft and flavorful. This classic dinner is hearty enough for the coldest fall evening.

Ingredients

• 2 pounds of beef stew meat
• 1 ½ pounds Yukon gold potatoes, cubed
• 4 carrots, sliced
• 3 celery stalks, sliced
• 1 medium onion, chopped
• 4 cups beef broth
• 3 tablespoons tomato paste
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons cornstarch
• 3 tablespoons of water

Instructions

• Add the beef, potatoes, carrots, celery, onion, broth, tomato paste, garlic, thyme, rosemary, salt, and pepper to the crockpot.
• Stir gently.
• Cover and cook on low for 8 hours.
• Mix the cornstarch and water in a small bowl.
• Stir the mixture into the stew.
• Cover and cook on high for 15 minutes.
• Serve once the broth thickens.

Nutrient	Amount per serving
Calories	412
Protein	35 grams
Carbohydrates	38 grams
Fat	14 grams
Fiber	6 grams
Sodium	560 milligrams

For Recipe: Slow Cooker Beef Stew

18. Crockpot French Onion Chicken

Chicken cooks slowly with onions and savory broth until tender. Swiss cheese melts over the top at the end and gives the dish a classic French onion flavor.

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 2 large yellow onions, thinly sliced
• 1 ½ cups beef broth
• 2 tablespoons butter
• 1 teaspoon dried thyme
• 1 teaspoon Worcestershire sauce
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• 1 ½ cups shredded Swiss cheese

Instructions

• Place the onions in the crockpot.
• Add the chicken over the onions.
• Pour in the broth and Worcestershire sauce.
• Add the butter, thyme, garlic powder, and pepper.
• Cover and cook on low for 6 hours.
• Sprinkle Swiss cheese over the chicken.
• Cover and cook for 10 minutes.
• Serve once the cheese melts.

Nutrient	Amount per serving
Calories	398
Protein	43 grams
Carbohydrates	12 grams
Fat	20 grams
Fiber	2 grams
Sodium	630 milligrams

For Recipe: Crockpot French Onion Chicken

19. Slow Cooker Chicken Taco Soup

Chicken, beans, corn, tomatoes, and salsa create a bold soup with plenty of texture. Lime juice gives the rich broth a fresh finish.

Ingredients

• 2 pounds boneless skinless chicken breasts
• 1 can black beans, 15 ounces, drained
• 1 can of pinto beans, 15 ounces, drained
• 1 cup frozen corn
• 1 can diced tomatoes, 14.5 ounces
• 1 cup salsa
• 4 cups chicken broth
• 2 ttablespoons of seasoning
• 2 tablespoons lime juice

Instructions

• Add the chicken, beans, corn, tomatoes, salsa, broth, and taco seasoning to the crockpot.
• Cover and cook on low for 6 hours.
• Remove the chicken and shred it.
• Return the chicken to the soup.
• Stir in the lime juice.
• Cover and cook for 10 minutes.
• Serve warm.

Nutrient	Amount per serving
Calories	354
Protein	37 grams
Carbohydrates	42 grams
Fat	5 grams
Fiber	10 grams
Sodium	640 milligrams

For Recipe: Slow Cooker Chicken Taco Soup

20. Creamy Mushroom Chicken

Chicken and mushrooms cook in a creamy garlic sauce until tender. Thyme adds an earthy flavor that works especially well during cool fall evenings.

Ingredients

• 2 pounds boneless skinless chicken breasts
• 3 cups sliced mushrooms
• 1 can condensed, cream of mushroom soup, 10.5 ounces
• 1 cup chicken broth
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• ¼ teaspoon black pepper
• 4 ounces cream cheese
• ½ cup sour cream

Instructions

• Place the chicken and of mushrooms in the crockpot.
• Add the soup, broth, garlic, thyme, and pepper.
• Cover and cook on low for 6 hours.
• Remove the chicken.
• Stir in the cream cheese and sour cream.
• Return the chicken to the sauce.
• Cover and cook for 15 minutes.
• Serve warm.

Nutrient	Amount per serving
Calories	404
Protein	42 grams
Carbohydrates	10 grams
Fat	21 grams
Fiber	1 gram
Sodium	720 milligrams

For Recipe: Creamy Mushroom Chicken

21. Slow Cooker Stuffed Pepper Soup

Ground beef, peppers, tomatoes, and rice create the flavor of stuffed peppers without any filling or baking. The rice absorbs the seasoned broth and makes the soup filling.

Ingredients

• 1 pound lean ground beef
• 2 bell peppers, diced
• 1 small onion, diced
• 28 ounces crushed tomatoes
• 4 cups beef broth
• ½ cup long grain white rice
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

• Brown the ground beef in a skillet.
• Drain excess fat.
• Add the beef, peppers, onion, tomatoes, broth, Italian seasoning, garlic powder, salt, and pepper to the crockpot.
• Cover and cook on low for 6 hours.
• Stir in the rice.
• Cover and cook on high for 35 minutes.
• Check that the rice is tender.
• Serve warm.

Nutrient	Amount per serving
Calories	326
Protein	23 grams
Carbohydrates	36 grams
Fat	10 grams
Fiber	5 grams
Sodium	560 milligrams

For Recipe: Slow Cooker Stuffed Pepper Soup

22. Cranberry BBQ Meatballs

Sweet cranberry sauce and smoky barbecue sauce create a glossy coating around tender meatballs. This easy crockpot meal works well with mashed potatoes or rice.

Ingredients

• 2 pounds frozen cooked meatballs
• 1 can of whole berry cranberry sauce, 14 ounces
• 1 cup barbecue sauce
• ¼ cup of beef broth
• 1 tablespoon Worcestershire sauce
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper

Instructions

• Place the meatballs in the crockpot.
• Mix the cranberry sauce, barbecue sauce, broth, Worcestershire sauce, garlic powder, and pepper.
• Pour the sauce over the meatballs.
• Stir gently.
• Cover and cook on low for 5 hours.
• Stir once near the end of cooking.
• Serve warm.

Nutrient	Amount per serving
Calories	438
Protein	22 grams
Carbohydrates	42 grams
Fat	21 grams
Fiber	2 grams
Sodium	780 milligrams

For Recipe: Cranberry BBQ Meatballs

23. Crockpot Chicken Cacciatore

Chicken thighs cook with tomatoes, peppers, mushrooms, and Italian herbs until tender. The rustic tomato sauce tastes rich over pasta, rice, or mashed potatoes.

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 28 ounces crushed tomatoes
• 1 bell pepper, sliced
• 1 small onion, sliced
• 2 cups sliced mushrooms
• 4 garlic cloves, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons chopped parsley

Instructions

• Place the chicken in the crockpot.
• Add the tomatoes, pepper, onion, mushrooms, garlic, Italian seasoning, salt, and pepper.
• Cover and cook on low for 7 hours.
• Stir the sauce gently.
• Add parsley before serving.
• Serve with your favorite side.

Nutrient	Amount per serving
Calories	328
Protein	35 grams
Carbohydrates	15 grams
Fat	14 grams
Fiber	4 grams
Sodium	440 milligrams

For Recipe: Crockpot Chicken Cacciatore

24. Apple Cider Pulled Pork

Pork cooks slowly with apple cider, onion, garlic, and warm spices until it becomes tender enough to shred. The apple flavor gives the savory meat a gentle fall sweetness.

Ingredients

• 3 pounds pork shoulder
• 1 ½ cups apple cider
• 1 medium onion, sliced
• 4 garlic cloves, minced
• 2 tablespoons brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• ½ teaspoon ground cinnamon
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

• Place the onion in the bottom of the crockpot.
• Set the pork over the onion.
• Add the apple cider and garlic.
• Mix the brown sugar, paprika, thyme, cinnamon, salt, and pepper.
• Rub the seasoning over the pork.
• Cover and cook on low for 8 hours.
• Shred the pork with two forks.
• Stir it into the cooking juices before serving.

Nutrient	Amount per serving
Calories	421
Protein	39 grams
Carbohydrates	18 grams
Fat	21 grams
Fiber	1 gram
Sodium	520 milligrams

For Recipe: Apple Cider Pulled Pork

25. Crockpot BBQ Chicken and Potatoes

Chicken and baby potatoes cook together in a sweet, smoky barbecue sauce. The potatoes absorb the sauce while the chicken stays tender and juicy.

Ingredients

• 2 pounds boneless skinless chicken thighs
• 1 ½ pounds baby potatoes, halved
• 1 ½ cups barbecue sauce
• ½ cup chicken broth
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon black pepper

Instructions

• Place the potatoes in the crockpot.
• Add the chicken over the potatoes.
• Mix the barbecue sauce, broth, paprika, garlic powder, onion powder, and pepper.
• Pour the mixture over the chicken.
• Cover and cook on low for 7 hours.
• Stir the potatoes gently.
• Spoon sauce over the chicken before serving.

Nutrient	Amount per serving
Calories	472
Protein	35 grams
Carbohydrates	49 grams
Fat	16 grams
Fiber	4 grams
Sodium	760 milligrams

For Recipe: Crockpot BBQ Chicken and Potatoes

26. Creamy Corn Chowder

Corn, potatoes, onion, and cream cook into a thick soup with gentle sweetness. Smoked paprika adds a warm, savory note that makes this chowder especially good on chilly nights.

Ingredients

• 4 cups of corn kernels
• 1 ½ pounds potatoes, diced
• 1 small onion, diced
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup heavy cream
• 2 tablespoons butter

Instructions

• Add the corn, potatoes, onion, broth, paprika, garlic powder, salt, and pepper to the crockpot.
• Cover and cook on low for 7 hours.
• Mash some of the potatoes.
• Stir in the heavy cream and butter.
• Cover and cook for 20 minutes.
• Stir well before serving.

Nutrient	Amount per serving
Calories	322
Protein	7 grams
Carbohydrates	44 grams
Fat	15 grams
Fiber	5 grams
Sodium	420 milligrams

For Recipe: Crockpot BBQ Chicken and Potatoes

27. Slow Cooker Salisbury Steak

Beef patties simmer with mushrooms and onions in a savory brown gravy. Long cooking keeps the meat tender while the gravy develops deep flavor.

Ingredients

• 1 ½ pounds ground beef
• ½ cup bread crumbs
• 1 large egg
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 cups sliced mushrooms
• 1 small onion, sliced
• 2 cups beef broth
• 2 tablespoons Worcestershire sauce
• 2 tablespoons cornstarch
• 3 tablespoons water

Instructions

• Mix the beef, bread crumbs, egg, onion powder, garlic powder, salt, and pepper.
• Shape the mixture into six patties.
• Place the mushrooms and onion in the crockpot.
• Add the patties on top.
• Pour in the broth and Worcestershire sauce.
• Cover and cook on low for 6 hours.
• Remove the patties.
• Mix the cornstarch and water.
• Stir it into the gravy.
• Cook on high for 15 minutes.
• Return the patties before serving.

Nutrient	Amount per serving
Calories	392
Protein	29 grams
Carbohydrates	17 grams
Fat	23 grams
Fiber	2 grams
Sodium	650 milligrams

For Recipe: Slow Cooker Salisbury Steak

28. Slow Cooker Pot Roast

Beef chuck cooks with potatoes, carrots, onion, and herbs until fork tender. The vegetables absorb the savory cooking juices and turn this into a complete fall dinner.

Ingredients

• 3 pounds beef chuck roast
• 1 ½ pounds baby potatoes
• 4 carrots, cut into pieces
• 1 large onion, sliced
• 4 cups beef broth
• 3 garlic cloves, minced
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

• Place the potatoes, carrots, and onion in the crockpot.
• Set the roast over the vegetables.
• Pour in the beef broth and Worcestershire sauce.
• Add the garlic, thyme, rosemary, salt, and pepper.
• Cover and cook on low for 8 hours.
• Remove the roast and slice or shred it.
• Serve with the vegetables and cooking juices.

Nutrient	Amount per serving
Calories	486
Protein	42 grams
Carbohydrates	31 grams
Fat	22 grams
Fiber	5 grams
Sodium	620 milligrams

For Recipe: Slow Cooker Pot Roast

29. Brown Sugar Garlic Pork

Pork loin cooks with brown sugar, garlic, soy sauce, and herbs until tender. The sauce brings a sweet and savory flavor that works well with mashed potatoes.

Ingredients

• 3 pounds pork loin
• ½ cup brown sugar
• ¼ cup low-sodium soy sauce
• ½ cup chicken broth
• 5 garlic cloves, minced
• 1 teaspoon dried thyme
• ½ teaspoon onion powder
• ¼ teaspoon black pepper
• 1 tablespoon cornstarch
• 2 tablespoons of water

Instructions

• Place the pork in the crockpot.
• Mix the brown sugar, soy sauce, broth, garlic, thyme, onion powder, and pepper.
• Pour the sauce over the pork.
• Cover and cook on low for 7 hours.
• Remove the pork and slice it.
• Mix the cornstarch and water.
• Stir it into the sauce.
• Cook on high for 15 minutes.
• Spoon the sauce over the pork.

Nutrient	Amount per serving
Calories	398
Protein	41 grams
Carbohydrates	24 grams
Fat	14 grams
Fiber	0 grams
Sodium	610 milligrams

For Recipe: Brown Sugar Garlic Pork

30. Slow Cooker Chicken Gnocchi Soup

Chicken, soft gnocchi, carrots, spinach, and cream create a rich soup with plenty of texture. The gnocchi are added near the end so they stay soft and tender.

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 2 carrots, shredded
• 1 small onion, diced
• 4 cups chicken broth
• 1 teaspoon dried thyme
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• 16 ounces of potato gnocchi
• 2 cups fresh spinach
• 1 cup heavy cream

Instructions

• Add the chicken, carrots, onion, broth, thyme, garlic powder, and pepper to the crockpot.
• Cover and cook on low for 6 hours.
• Remove the chicken and shred it.
• Return the chicken to the crockpot.
• Stir in the gnocchi.
• Cover and cook on high for 25 minutes.
• Add the spinach and cream.
• Cook for 10 more minutes.
• Serve once the gnocchi are tender.

Nutrient	Amount per serving
Calories	428
Protein	34 grams
Carbohydrates	38 grams
Fat	17 grams
Fiber	3 grams
Sodium	590 milligrams

For Recipe: Slow Cooker Chicken Gnocchi Soup

31. Harvest Chicken and Sweet Potato Stew

Chicken, sweet potatoes, carrots, corn, and kale create a colorful fall stew. Thyme and sage give the broth warm seasonal flavor without making the dish heavy.

Ingredients

• 2 pounds boneless, skinless chicken breasts, cubed
• 2 large sweet potatoes, peeled and cubed
• 3 carrots, sliced
• 1 cup frozen corn
• 3 cups chopped kale
• 1 small onion, diced
• 5 cups chicken broth
• 1 teaspoon dried thyme
• ½ teaspoon dried sage
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

• Add the chicken, sweet potatoes, carrots, onion, broth, thyme, sage, garlic powder, salt, and pepper to the crockpot.
• Stir gently.
• Cover and cook on low for 7 hours.
• Add the corn and kale.
• Cover and cook for 20 more minutes.
• Stir well.
• Check that the sweet potatoes and chicken are tender.
• Serve warm.

Nutrient	Amount per serving
Calories	336
Protein	37 grams
Carbohydrates	38 grams
Fat	5 grams
Fiber	7 grams
Sodium	510 milligrams

For Recipe: Harvest Chicken and Sweet Potato Stew