Cozy Up: 8 Genius Fall Crockpot Recipes That Make Chilly Days a Breeze

Hey, fall fans! Can you smell it? The air becomes all crinkly and the leaves begin to turn all their beautiful colors, and all I can do is dream of snuggling up with a warm, steamy bowl of something yummy and rich. School, work, and all the wonderful fall activities such as pumpkin patches and snuggle up bonfires that are crowding up our calendars, who’s got the time to be held up for hours in the kitchen? That is where my faithful crockpot rescues the day like a kitchen hero. You throw some things into it in the morning, and by nightfall, your house is filled with heaven, and you’re ready to go for dinner. These are eight slow cooker meals my kids and I adore kid tested, super easy, and wonderful on those cold fall evenings when you’re in the mood for comfort food without the fuss. Let’s cook!

1. Chicken Noodle Soup

When that very first real fall chill hits, nothing hits the spot like chicken noodle soup to heat out your frozen bones. It’s wrapping yourself in your best sweater, but for your soul. This crockpot rendition is so simple you can use chicken thighs or breasts, whatever you just happen to have in the fridge. The crockpot does the magic, breaking them down into a rich, comforting broth with fluffy noodles and vegetables that even my most finicky child gobbles up.

Slow Cooker Chicken Noodle Soup

This slow cooker version of the classic soup is super easy to make. We used chicken thighs because they’re less expensive than breasts and tend not to dry out. If you like, skip the noodles and stir in your favorite cooked grain at the end.

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Cook Time 25 minutes mins

Total Time 8 hours hrs 20 minutes mins

Course lunch/dinner

Cuisine asian

Servings 6 people

Calories 3531.9 kcal

Equipment

• 1 Slow Cooker Essential for the long, gentle cooking process.
• 1 Chef’s knife For precise cutting of vegetables.
• 1 Cutting Board For safe and efficient vegetable preparation.
• 1 Tongs or slotted spoon For safely removing hot chicken from the slow cooker.
• 2 Forks For easily shredding the tender cooked chicken.

Ingredients

  

Main

• 8 ounces carrots sliced 1/4 inch thick (about 3 large carrots)
• 6 ounces celery sliced 1/4 inch thick (about 5 large stalks)
• 1/4 small onion peeled and root end intact
• 2 large sprigs parsley plus 1/4 cup chopped leaves
• 2 large sprigs thyme
• 1 bay leaf
• Kosher salt
• 2 pounds bone-in skin-on chicken thighs (about 6 thighs)
• 8 cups low-sodium chicken broth
• 6 ounces wide egg noodles about 4 cups
• 1 to 2 tablespoons freshly squeezed lemon juice
• Freshly ground black pepper

Instructions

 

• Toss the carrots and celery together in the slow cooker. Add the onion, sprigs parsley, thyme, bay leaf and 1 teaspoon salt.
• Rub the chicken thighs all over, including under the skin, with 1 teaspoon salt total, and put them on top of the vegetables. Add the chicken broth. Cover, and cook on low for 8 hours. During the last 15 minutes of cooking, remove the chicken and stir in the noodles.
• While the noodles cook, remove and discard the chicken skin and bones and shred the chicken-it will mostly fall apart on its own. When the noodles are done, turn off the cooker, remove the parsley and thyme stems, and add the shredded chicken and 1 tablespoon lemon juice. Taste, and add more lemon juice and salt as needed. Stir in a good amount of pepper and the chopped parsley, and serve hot.

Notes

The use of bone-in, skin-on chicken thighs is excellent for slow cooking as they render more flavor and remain succulent; browning them quickly before adding to the slow cooker can deepen the savory notes. Ensure vegetables are cut uniformly for even cooking. Adding the egg noodles only during the final 15 minutes is crucial to prevent them from becoming mushy and absorbing too much liquid. The fresh lemon juice at the end is vital; it brightens the entire soup, balancing the richness and elevating the overall flavor profile. Adjust salt and pepper at the end, tasting as you go. For an even richer broth, consider using homemade chicken stock.

Just throw all the ingredients into the slow cooker when you leave for the day, and return to dinner that’s just waiting to be served. Serve it with a side of crusty bread to dip into it’s the best way to lap up every last drop of that warm broth.

2. Chicken and Dumplings

If there is a meal that shouts cozy, it is chicken and dumplings. This crockpot version makes it absurdly simple to achieve that old-timey, homey taste without spending all day hovering over a hot burner. The chicken cooks until it’s basically falling apart, bathed in a rich broth, and the little biscuits floating on top? They absorb all the goodness so each bite is total comfort.

Slow-Cooker Chicken and Dumplings

Keep pierogi in your freezer for quick family dinners: You can add them to soup or use in place of ravioli.

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Cook Time 20 minutes mins

Total Time 7 hours hrs 20 minutes mins

Course lunch/dinner

Cuisine central europe

Servings 4 people

Calories 2944 kcal

Equipment

• 1 Slow Cooker 6- to 8-quart capacity
• 1 Medium Pot For boiling pierogi
• 1 Medium Bowl For whisking broth and flour
• 1 Whisk
• 1 Cutting Board and Knife

Ingredients

  

Main

• 3 carrots sliced
• 3 stalks celery sliced
• 1 1/2 pounds skinless boneless chicken thighs (5 or 6)
• 2 cloves garlic chopped
• Pinch of red pepper flakes
• Kosher salt and freshly ground pepper
• 2 1/2 cups low-sodium chicken broth
• 3 tablespoons all-purpose flour
• 20 frozen cheese-filled mini pierogi from one 12-ounce package
• 2/3 cup frozen peas
• 2/3 cup heavy cream
• 1/4 cup roughly chopped fresh dill

Instructions

 

• Put the carrots and celery in a 6- to 8-quart slow cooker. Top with the chicken; sprinkle with the garlic, red pepper flakes, ½ teaspoon salt and a few grinds of pepper. Whisk the broth with the flour in a medium bowl until smooth; pour over the chicken. Cover and cook on low, 7 hours.
• About 20 minutes before serving, bring a medium pot of salted water to a boil. Add the pierogi and cook as the label directs. Drain.
• Uncover the slow cooker and stir, breaking up the chicken. Add the pierogi, peas and heavy cream and stir. Let stand, uncovered, 10 minutes. Stir in the dill; season with salt and pepper.

Notes

For enhanced depth of flavor, consider briefly searing the chicken thighs in a pan before adding them to the slow cooker; this develops a rich fond. When whisking the flour and broth, ensure it’s completely smooth to prevent lumps in the final sauce. The use of frozen pierogi makes this dish convenient; for a more traditional approach, homemade drop biscuits or simple flour dumplings can be added during the last hour of slow cooking. Adjust seasoning with salt and pepper at the end, as slow cooking can sometimes mellow flavors. Fresh dill is excellent, but a mix of parsley and chives would also complement the dish beautifully.

I prepare the ingredients and combine them in the slow cooker in the morning, and by evening, my kitchen smells like my grandma’s house. It’s a complete crowd-pleaser, great for hectic weeknights when you’re craving something warm that feels like a hug. My kids request seconds, and I’m not complaining about the little cleanup!

3. Potato Soup

I also have a weakness for potato soup when it is cold outside, and this is my favourite crockpot recipe. It is creamy and rich and so comforting, it’s like it is full of a warm hug. Potatoes, broth, and a few basic spices are combined to create a silky texture that will warm you right through. My children, who typically only eat their veggies in a small portion, can’t get enough of this either.

Slow Cooker Mexican Chicken Soup

This easy slow cooker recipe delivers a hearty Mexican chicken soup, perfect for a comforting meal. Boneless, skinless chicken breasts are slow-cooked with tomatoes, beans, bell peppers, and chipotle for a rich, smoky flavor. Simple to prepare, it’s served with customizable toppings like avocado, cheese, and tortilla chips for a complete and satisfying dish.

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Cook Time 15 minutes mins

Total Time 5 hours hrs 15 minutes mins

Course lunch/dinner

Cuisine Mexican

Servings 12 people

Calories 3958.4 kcal

Equipment

• 1 Slow Cooker
• 1 Cutting Board
• 1 Chef’s knife
• 2 Forks For shredding chicken
• 1 Large Ladle or Serving Spoon

Ingredients

  

Main

• 3 boneless skinless whole chicken breasts
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• Kosher salt and freshly ground black pepper
• One 28-ounce can whole or diced tomatoes with juice
• 3 cups low-sodium chicken broth more if you like the soup more liquid
• One 15-ounce can black beans drained and rinsed
• One 10-ounce can diced tomatoes with green chiles such as Ro*tel
• 4 ounces tomato paste
• 1 medium onion chopped
• 1 red bell pepper seeded and chopped
• 1 yellow bell pepper seeded and chopped
• 1 canned chipotle pepper in adobo you may add 2 to 3 if you like
• 1/2 lime juiced
• Fixings: avocado sour cream, grated cheese, crushed tortilla chips and fresh cilantro leaves

Instructions

 

• Put the chicken in a slow cooker. Sprinkle on the chili powder, cumin and some salt and pepper. Add the tomatoes, chicken broth, black beans, tomatoes with chiles, tomato paste, onion, chipotle pepper and red and yellow peppers. Stir, place the lid on the slow cooker and cook for 5 hours on high or 8 hours on low.
• Stir in the lime juice. Remove the chicken to a plate and use 2 forks to break it into chunks (or shred it finely). Return the chicken to the pot, taste and add more seasoning if necessary.
• Serve piping hot in a bowl with avocado, sour cream, grated cheese, crushed tortilla chips and cilantro leaves on top!

Notes

For a richer depth of flavor, consider lightly sautéing the chopped onion and bell peppers in a touch of olive oil before adding them to the slow cooker; this caramelizes their sugars. The chipotle pepper in adobo is key for a smoky heat; adjust the quantity to your preferred spice level, and remember the adobo sauce itself contributes significant flavor. Always taste and adjust seasoning (salt, pepper, a touch more lime juice) at the end, as slow cooking can sometimes mute flavors. Don’t overcook the chicken once shredded; simply stir it back in to warm through. Offer a variety of fresh garnishes like lime wedges, fresh cilantro, and creamy avocado to enhance the textural and flavor experience for your guests.

Place all of that in the slow cooker in the morning, and by nightfall you have dinner that’s ready to go. I prefer to garnish mine with a little sprinkle of shredded cheese or crumbled bacon bits for a bit of panache. It’s ideal for those cool fall evenings when you just want to curl up with something warm and comforting.

4. Macaroni and Cheese

Who doesn’t love mac and cheese? This crockpot is a complete game changer creamy, cheesy, and ridiculously simple feeling like you’re cheating. The slow cooker melds together a blend of cheeses into an impossibly strong sauce that covers every noodle to perfection, giving that gourmet flavor without any of the effort.

Slow Cooker Pot Roast

Taking the time to make a smooth, thick gravy for this slow-cooked dinner is worth it. As the pot roast cooks, the water and juices from the vegetables and meat will thin the gravy out, creating just the right consistency.

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Cook Time 35 minutes mins

Total Time 8 hours hrs 50 minutes mins

Course lunch/dinner

Cuisine American

Servings 8 people

Calories 2061.9 kcal

Equipment

• 1 Large Nonstick Skillet For searing the roast and building the gravy base.
• 1 6-Quart Slow Cooker Essential for the long, slow cooking process.
• 1 Whisk For achieving a smooth, lump-free gravy.
• 1 Fine-mesh Sieve For straining the gravy from the cooked vegetables.
• 1 Carving Knife and Fork For slicing the tender pot roast.

Ingredients

  

Main

• One 4-pound beef chuck roast
• Kosher salt and freshly ground black pepper
• 1/3 cup all-purpose flour plus more for coating
• 3 tablespoons olive oil
• 4 medium carrots cut into 2-inch pieces
• 3 stalks celery peeled and cut into 2-inch pieces
• 1 medium onion cut into 1/2-inch wedges
• 3 cloves garlic mashed
• 3 tablespoons tomato paste
• 1 cup red wine
• 3 cups low-sodium beef broth
• 3 bay leaves
• 2 sprigs fresh thyme
• 1/2 teaspoon ground allspice
• 1/2 cup loosely packed parsley leaves chopped

Instructions

 

• Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
• Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it’s OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
• Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
• Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

Notes

1. Achieving a deep, golden-brown sear on the chuck roast is crucial; this Maillard reaction develops immense flavor that forms the foundation of your dish. Don’t rush this step or overcrowd the pan.2. When building the gravy base, ensure you scrape up all the flavorful ‘fond’ (browned bits) from the bottom of the skillet with your whisk after adding the wine. This intensifies the gravy’s richness.3. Resist the urge to lift the lid of the slow cooker during cooking; each time you do, you release heat and extend the cooking time.4. Always rest the roast for several minutes before slicing. This allows the juices to redistribute, ensuring a more tender and moist result.5. Consider adding a splash of Worcestershire sauce or balsamic vinegar to the gravy for an extra layer of umami depth.

Following a frenzied day of running about, returning home to this cheesy gem is dinner lottery. It’s a treasure trove with family meals, potlucks, or a plain old night home to watch a decent film. I serve it with a frazzled salad to delude myself that I’m eating well, but come on this mac and cheese takes center stage.

5. White Chicken Chili

This is a household favorite, even with my finicky eaters who typically wrinkled their noses at anything bean-based. The beans dissolve into the creamy, mildly spicy broth and can’t be found, and the chicken is so tender it’s ridiculous. And best of all, you can cook this entire pot of goodness for under $5, a miracle for my budget and taste buds.

White Chicken Chili

This easy and hearty White Chicken Chili combines tender shredded rotisserie chicken with mashed and whole white beans, aromatic peppers, onions, and garlic, simmered in a flavorful chicken broth with warm spices. It’s a quick, comforting meal finished with fresh lime juice and cilantro, perfect for a family dinner.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course lunch/dinner

Cuisine American

Servings 4 people

Calories 4473 kcal

Equipment

• 1 Large Dutch Oven
• 1 Potato Masher
• 1 Chef’s knife
• 1 Cutting Board
• 1 Measuring Spoons

Ingredients

  

Main

• 2 14.5-ounce cans white beans
• 1 tablespoon canola oil
• 1 medium jalapeno pepper minced
• 2 medium poblano peppers chopped
• 1 large onion chopped
• 4 garlic cloves minced
• Kosher salt and freshly ground black pepper
• 1 tablespoon ground cumin
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ancho chili powder
• 4 cups low-sodium chicken broth
• 2 limes juiced, plus lime wedges, for serving
• 1 rotisserie chicken skin removed and meat shredded
• 1/4 cup chopped cilantro leaves
• Sour cream for topping
• Tortilla chips coarsely crushed, for topping

Instructions

 

• Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
• Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
• After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.

Notes

Toasting the cumin, coriander, and ancho chili powder before adding liquid is crucial; it deepens their flavor and aroma significantly. For an extra layer of complexity and a subtle smoky heat, consider roasting the poblano peppers before chopping and adding them. The mashing of half the white beans provides essential body and creaminess to the chili without needing additional thickeners. When adjusting seasoning, remember the rotisserie chicken already has salt, so taste carefully. For a richer, deeper flavor, you can make your own chicken broth. A pinch of smoked paprika can also elevate the chili’s profile. Don’t over-simmer the chicken once added, just heat it through to maintain its tenderness.

Let the crockpot work its magic all day long, and you’ve got a warm, comforting dinner prepared at night. It’s a bowl of love, just the thing for cold fall nights. I enjoy serving it with tortilla chips or a wedge of cornbread for added crunch.

6. Hamburger Helper

If you’re a childhood favourite of Hamburger Helper, this crockpot homemade copy will bring back all the nostalgia but better. It tastes just as satisfying and meaty as the original but using fresh ingredients, no need for boxed processed mix. Ground beef, pasta, and rich sauce mix together for a dinner my kids freely gobble.

Just add it all to the slow cooker, and dinner’s actually served for you. It’s a life-saver on one of those crazy nights when you want something quick and filling. I serve it with steamed green beans or carrots as a side dish to fill out the meal, and everybody’s happy.

7. Gluten Free Lasagna Soup

This gluten free lasagna soup is a complete winner for whoever’s in the mood for Italian flavors but not the gluten or hassle of assembling a standard lasagna. It’s full of meaty richness, vibrant vegetables, and all the traditional Italian spices, all submerged in a rich, tomato-y broth. The gluten free noodles dissolve so completely, even my non gluten free friends can’t locate them.

The slow cooker accomplishes all that just throw in your ingredients and let it cook all day. It’s great on a cold fall night when you want something hot and comforting without having to spend hours in the kitchen. My family loves it, and I love that it’s so easy to get away with.

8. Mexican Beef Stew

For a fun spin on classic stew, this Mexican beef stew is where it’s at. Diced tomatoes with green chilies and a bold mix of spices give it a zesty kick, while the beef cooks down to melt in your mouth tenderness. The broth is so flavorful, you’ll want to savor every spoonful.

Let the crockpot rest for the day, and you will arrive home to a warm and adventurous dinner at once. It’s ideal for one of those cold autumn nights when you are craving something warm with a bit of heat. I serve it over warm tortillas or a rice dish to absorb all that yumminess.