20 Cozy Fall Crockpot Recipes Delicious

Hey there, home cooks! As the leaves start to turn and the air gets crisp, there’s nothing like the comfort of a warm, hearty meal waiting for you at home. That’s why we’ve gathered 20 Cozy Fall Crockpot Recipes that are not only delicious but also perfect for those busy days. From savory stews to sweet treats, let’s make this fall your tastiest season yet. Keep reading to find your next favorite dish!

Slow Cooker Butternut Squash Soup

Remembering the warmth of autumn evenings, this slow cooker butternut squash soup brings comfort with every spoonful. It’s a gentle reminder of the season’s change, inviting you to savor the moment.

Ingredients

• For the soup base:
  • 1 medium butternut squash, peeled and cubed (about 6 cups)
  • 1 large onion, diced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cups vegetable broth
  • 2 tbsp olive oil
• For seasoning:
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
• For finishing:
  • 1/2 cup heavy cream
  • 2 tbsp maple syrup

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery, sautéing until the onions are translucent, about 5 minutes.
2. Transfer the sautéed vegetables to the slow cooker. Add the butternut squash and vegetable broth.
3. Season with salt, black pepper, ground cinnamon, and ground nutmeg. Stir to combine.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the squash is tender.
5. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a standard blender.
6. Stir in the heavy cream and maple syrup. Cook for an additional 10 minutes on LOW to warm through.
7. Tip: For a smoother texture, strain the soup through a fine-mesh sieve after blending.
8. Tip: Toast some pumpkin seeds for a crunchy garnish that adds texture and flavor.
9. Tip: Adjust the thickness by adding more vegetable broth if the soup is too dense for your liking.

Here, the soup’s velvety texture meets the subtle sweetness of maple, creating a harmonious blend. Serve it with a drizzle of cream and a sprinkle of cinnamon for an extra touch of warmth.

Crockpot Apple Cider Pork Roast

Perhaps there’s no better way to welcome the crisp embrace of autumn than with a dish that simmers patiently, filling your home with the comforting aromas of spiced apples and tender pork. This recipe, a humble yet hearty crockpot creation, invites you to slow down and savor the process as much as the meal itself.

Ingredients

• For the pork roast:
  • 3 lbs pork shoulder roast
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the apple cider sauce:
  • 2 cups apple cider
  • 1/2 cup chicken broth
  • 2 tbsp apple cider vinegar
  • 1 tbsp brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 2 apples, sliced
  • 1 onion, sliced

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Season the pork roast with salt and pepper, then sear it on all sides until golden brown, about 3-4 minutes per side. This step locks in the flavors.
2. Transfer the seared pork roast to the crockpot. In the same skillet, combine apple cider, chicken broth, apple cider vinegar, brown sugar, cinnamon, and nutmeg. Bring to a simmer, stirring to dissolve the sugar.
3. Pour the apple cider mixture over the pork in the crockpot. Add the sliced apples and onions around the pork. Cover and cook on low for 8 hours or on high for 4 hours, until the pork is fork-tender.
4. Once cooked, remove the pork from the crockpot and let it rest for 10 minutes before slicing. Tip: For a thicker sauce, transfer the liquid to a saucepan and simmer until reduced to your liking.
5. Serve the sliced pork with the apples, onions, and sauce spooned over the top. Tip: Pair with mashed sweet potatoes or a crisp green salad for a balanced meal.

Melt-in-your-mouth tender, the pork carries the sweet and spiced notes of the apple cider beautifully, while the apples and onions add a delightful texture contrast. Consider serving it over a bed of creamy polenta to soak up every last drop of the flavorful sauce.

Easy Crockpot Pumpkin Chili

Perhaps there’s no better way to welcome the subtle shift of seasons than with a bowl of warm, comforting chili that carries the essence of autumn in every spoonful. This easy crockpot pumpkin chili is a humble yet hearty dish that blends the sweetness of pumpkin with the robustness of traditional chili spices, creating a meal that feels like a gentle hug on a cool evening.

Ingredients

• For the chili base:
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 pound ground turkey
• For the spices and pumpkin:
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 can (15 ounces) pumpkin puree
• For the liquid and beans:
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 2 cups chicken broth
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) kidney beans, rinsed and drained

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.
2. Add the ground turkey to the skillet. Cook, breaking it apart with a spoon, until no longer pink, about 7 minutes. Tip: For extra flavor, season the turkey lightly with salt and pepper as it cooks.
3. Transfer the cooked turkey mixture to a crockpot. Stir in the chili powder, ground cumin, and smoked paprika until well combined.
4. Add the pumpkin puree, diced tomatoes, chicken broth, black beans, and kidney beans to the crockpot. Stir to combine all ingredients evenly.
5. Cover and cook on low for 6 hours or on high for 3 hours. Tip: Stir the chili occasionally to prevent sticking and ensure even cooking.
6. Before serving, taste and adjust the seasoning if necessary. Tip: For a thicker chili, leave the lid off during the last 30 minutes of cooking to allow some of the liquid to evaporate.

The finished chili boasts a velvety texture with a rich, layered flavor profile that’s subtly sweet from the pumpkin and deeply savory from the spices and turkey. Serve it topped with a dollop of sour cream and a sprinkle of fresh cilantro for a vibrant contrast, or alongside a slice of cornbread to soak up every last bit.

Slow Cooker Beef Stew with Fall Vegetables

Dusk settles in, and the kitchen fills with the comforting aroma of slow-cooked beef and earthy fall vegetables, a reminder of the simple pleasures that come with the season.

Ingredients

• For the stew:
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • Salt and pepper to taste
• For the vegetables:
  • 3 large carrots, peeled and cut into 1-inch pieces
  • 2 parsnips, peeled and cut into 1-inch pieces
  • 1 lb baby potatoes, halved

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes and brown on all sides, about 5 minutes. Transfer to the slow cooker.
2. In the same skillet, add the onion and garlic. Cook until softened, about 3 minutes. Transfer to the slow cooker.
3. Add the beef broth, tomato paste, thyme, rosemary, bay leaf, salt, and pepper to the slow cooker. Stir to combine.
4. Cover and cook on low for 6 hours.
5. Add the carrots, parsnips, and potatoes to the slow cooker. Cover and cook for an additional 2 hours on low, or until the vegetables are tender.
6. Remove the bay leaf before serving.

Now, the stew is ready to envelop your senses with its tender beef and perfectly cooked vegetables, each bite a testament to the magic of slow cooking. Serve it with a crusty bread to soak up the rich, flavorful broth, or over a bed of creamy mashed potatoes for an extra comforting meal.

Crockpot Maple Glazed Carrots

Wandering through the kitchen on a quiet afternoon, the thought of transforming simple carrots into a sweet, tender side dish feels like uncovering a hidden gem. The slow cooker does most of the work, melding flavors together while you tend to other tasks or simply savor the moment.

Ingredients

• For the carrots:
  • 2 lbs carrots, peeled and cut into 1-inch pieces
• For the glaze:
  • 1/4 cup pure maple syrup
  • 2 tbsp unsalted butter, melted
  • 1 tbsp brown sugar
  • 1/2 tsp salt
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

Instructions

1. Place the peeled and cut carrots into the crockpot.
2. In a small bowl, whisk together the maple syrup, melted butter, brown sugar, salt, cinnamon, and nutmeg until well combined.
3. Pour the glaze mixture over the carrots in the crockpot, stirring gently to coat evenly.
4. Cover and cook on LOW for 4 hours or on HIGH for 2 hours, stirring once halfway through cooking time for even glaze distribution.
5. Tip: For a thicker glaze, remove the lid during the last 30 minutes of cooking to allow some of the liquid to evaporate.
6. Once the carrots are tender and the glaze has thickened slightly, turn off the crockpot.
7. Tip: Let the carrots sit for 5 minutes before serving to allow the glaze to set slightly for better flavor absorption.
8. Transfer the glazed carrots to a serving dish, garnishing with a sprinkle of fresh parsley if desired for a pop of color.
9. Tip: For an extra touch of sweetness, drizzle a little extra maple syrup over the top just before serving.

Rich in flavor and melt-in-your-mouth tender, these carrots boast a perfect balance of sweetness and spice. Serve them alongside a roasted chicken or as part of a holiday feast to add a comforting, homey touch to any meal.

Slow Cooker Cranberry Apple Steel Cut Oats

Falling into the rhythm of the morning, there’s something deeply comforting about preparing a meal that cooks itself, filling the home with warmth and aroma. This dish, a harmonious blend of tart cranberries and sweet apples, transforms steel-cut oats into a creamy, dreamy breakfast that waits patiently for you to wake.

Ingredients

• For the oats:
  • 1 cup steel-cut oats
  • 4 cups water
  • 1 cup milk (any kind)
  • 1 tbsp unsalted butter
  • 1/4 tsp salt
• For the fruit mixture:
  • 1 medium apple, peeled and diced
  • 1/2 cup dried cranberries
  • 1/4 cup maple syrup
  • 1 tsp cinnamon
  • 1/2 tsp vanilla extract

Instructions

1. Grease the inside of your slow cooker with the unsalted butter to prevent sticking.
2. Add the steel-cut oats, water, milk, and salt to the slow cooker, stirring to combine.
3. In a separate bowl, mix the diced apple, dried cranberries, maple syrup, cinnamon, and vanilla extract until the fruit is evenly coated.
4. Pour the fruit mixture over the oats in the slow cooker, gently stirring to distribute evenly.
5. Cover and cook on low for 7 hours, or until the oats are creamy and the fruit is tender. Avoid opening the lid during cooking to ensure even heat distribution.
6. Once cooked, give the oats a good stir to blend the flavors. If the oats are too thick, stir in a little more milk to reach your desired consistency.

Creating a symphony of textures, the oats emerge luxuriously creamy, with bursts of juicy apple and chewy cranberries. Serve it warm, topped with a drizzle of maple syrup or a sprinkle of nuts for an extra crunch, making each spoonful a delightful contrast.

Crockpot Spiced Pear Butter

Evenings like these call for something sweet, something that simmers slowly and fills the kitchen with warmth. This Crockpot Spiced Pear Butter is just that—a humble yet deeply flavorful spread that captures the essence of autumn in every spoonful.

Ingredients

• For the pear butter:
• 6 cups peeled, cored, and finely chopped pears
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt

Instructions

1. Place the chopped pears into the crockpot.
2. Add granulated sugar, light brown sugar, lemon juice, cinnamon, nutmeg, cloves, and salt to the crockpot. Stir well to combine all the ingredients.
3. Cover and cook on low heat for 10 hours, stirring occasionally to prevent sticking. Tip: For a smoother texture, use an immersion blender to puree the mixture after 8 hours of cooking.
4. After 10 hours, remove the lid and continue cooking on low for an additional 2 hours to thicken the mixture, stirring every 30 minutes. Tip: The pear butter is ready when it mounds on a spoon and doesn’t run off easily.
5. Once thickened, turn off the crockpot and let the pear butter cool to room temperature. Tip: For an extra layer of flavor, stir in a teaspoon of vanilla extract after cooling.

Overtime, this pear butter develops a rich, velvety texture with a perfect balance of sweetness and spice. Spread it on toast, swirl it into oatmeal, or gift it in jars tied with a ribbon for a personal touch.

Slow Cooker Chicken and Dumplings

Kneading through the memories of comfort food, there’s something profoundly soothing about the simplicity of slow cooker chicken and dumplings. It’s a dish that whispers of home, of slow Sundays, and of the gentle bubbling that promises warmth from the inside out.

Ingredients

• For the chicken:
  • 2 lbs boneless, skinless chicken thighs
  • 4 cups chicken broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
• For the dumplings:
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 2 tbsp unsalted butter, melted
• For finishing:
  • 1 cup frozen peas and carrots
  • 1/2 cup heavy cream

Instructions

1. Place the chicken thighs in the slow cooker. Pour the chicken broth over the chicken.
2. Season the chicken with salt, black pepper, and dried thyme. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
3. After the cooking time, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the broth.
4. In a medium bowl, whisk together the flour, baking powder, and salt for the dumplings.
5. Stir in the milk and melted butter into the dry ingredients until just combined. Do not overmix.
6. Drop tablespoon-sized dollops of the dumpling dough into the slow cooker. Cover and cook on HIGH for 30 minutes.
7. Add the frozen peas and carrots and heavy cream to the slow cooker. Stir gently to combine.
8. Cover and cook for an additional 10 minutes, or until the vegetables are tender.

Just as the dumplings puff up to cloud-like softness, the chicken becomes impossibly tender, weaving together in a broth that’s rich yet light. Serve it in deep bowls, perhaps with a sprinkle of fresh parsley, to capture the essence of this comforting classic.

Crockpot Sweet Potato and Black Bean Soup

Now, as the evening light fades, there’s something deeply comforting about preparing a meal that simmers quietly, filling the kitchen with warmth and aroma. This Crockpot Sweet Potato and Black Bean Soup is just that—a gentle, nourishing embrace in a bowl, perfect for those moments when you crave both simplicity and depth in your cooking.

Ingredients

• For the base:
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
• For the soup:
  • 2 large sweet potatoes, peeled and cubed
  • 1 can (15 oz) black beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt to taste
• For garnish:
  • Fresh cilantro, chopped
  • Lime wedges

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
2. Transfer the sautéed onion and garlic to the crockpot. Add the cubed sweet potatoes, black beans, vegetable broth, ground cumin, and smoked paprika. Stir to combine.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the sweet potatoes are tender.
4. Once cooked, use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, transfer a portion of the soup to a blender, blend until smooth, and return to the crockpot.
5. Season with salt to taste before serving.
6. Garnish each bowl with fresh cilantro and a squeeze of lime juice for brightness.

Best enjoyed on a cool evening, this soup offers a delightful contrast between the creamy sweet potatoes and the hearty black beans, with a hint of smokiness from the paprika. Serve it with a side of crusty bread or over a bed of quinoa for an extra layer of texture and nutrition.

Slow Cooker Pumpkin Spice Latte

There’s something deeply comforting about the ritual of preparing a warm beverage, especially when it carries the essence of autumn in every sip. This Slow Cooker Pumpkin Spice Latte is no exception, offering a creamy, spiced embrace that’s both soothing and invigorating.

Ingredients

• For the latte base:
  • 4 cups whole milk
  • 1/2 cup canned pumpkin puree
  • 1/4 cup granulated sugar
  • 1 tbsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
• For serving:
  • 1/2 cup heavy cream, whipped
  • 1 tsp ground cinnamon for garnish

Instructions

1. In a slow cooker, combine the whole milk, canned pumpkin puree, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, ground cloves, and ground ginger. Whisk until well blended.
2. Cover and cook on LOW for 2 hours, stirring occasionally to ensure the ingredients are fully incorporated and the mixture is heated through.
3. After 2 hours, switch the slow cooker to the WARM setting. Use an immersion blender to froth the latte mixture until it’s creamy and slightly aerated, about 1 minute. Tip: If you don’t have an immersion blender, a whisk can also create a light froth, though it may take a bit more effort.
4. Ladle the pumpkin spice latte into mugs, leaving room at the top for whipped cream.
5. Top each latte with a dollop of whipped cream and a light sprinkle of ground cinnamon. Tip: For an extra touch of warmth, lightly toast the cinnamon before sprinkling.
6. Serve immediately, encouraging everyone to stir the whipped cream into their latte for an even richer texture. Tip: Pairing this latte with a shortbread cookie can enhance the spiced flavors beautifully.

Your Slow Cooker Pumpkin Spice Latte will greet you with a velvety texture and a harmonious blend of spices that dance between sweet and earthy. Consider serving it in clear glass mugs to showcase its inviting hue, or alongside a slice of pumpkin bread for a fully autumnal experience.

Crockpot Rosemary Garlic Beef Roast

Wandering through the kitchen on a quiet afternoon, the aroma of rosemary and garlic slowly filling the air, there’s something deeply comforting about preparing a Crockpot Rosemary Garlic Beef Roast. It’s a dish that promises warmth and flavor, with minimal effort, allowing the slow cooker to work its magic while you go about your day.

Ingredients

• For the roast:
  • 3 lbs beef chuck roast
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the seasoning:
  • 4 cloves garlic, minced
  • 2 tbsp fresh rosemary, chopped
  • 1 tsp onion powder
• For the liquid:
  • 1 cup beef broth
  • 1/4 cup red wine (optional)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Season the beef chuck roast with salt and black pepper.
2. Sear the roast on all sides until browned, about 3-4 minutes per side. This step locks in the flavors.
3. Transfer the seared roast to the crockpot. Sprinkle the minced garlic, chopped rosemary, and onion powder evenly over the top.
4. Pour the beef broth and red wine (if using) around the roast, being careful not to wash off the seasonings.
5. Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and easily shreds with a fork.
6. Once cooked, let the roast rest for 10 minutes before slicing or shredding. This allows the juices to redistribute.

You’ll find the beef incredibly tender, infused with the earthy tones of rosemary and the sharpness of garlic. Serve it over a bed of creamy mashed potatoes or alongside roasted vegetables for a meal that feels like a hug.

Slow Cooker Acorn Squash with Brown Sugar

Evenings like these call for something warm, something that fills the kitchen with a scent so comforting it feels like a hug. This slow cooker acorn squash, glazed with brown sugar, is just that—a simple dish that turns the ordinary into something quietly extraordinary.

Ingredients

• For the squash:
  • 2 medium acorn squashes
  • 2 tbsp olive oil
• For the glaze:
  • 1/2 cup brown sugar
  • 2 tbsp unsalted butter, melted
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg

Instructions

1. Wash the acorn squashes thoroughly under running water to remove any dirt.
2. Cut each squash in half from stem to base. Use a spoon to scoop out and discard the seeds and stringy pulp.
3. Brush the cut sides of the squash halves with olive oil, ensuring they’re evenly coated to prevent sticking.
4. Place the squash halves cut side down in the slow cooker. Cover and cook on LOW for 4 hours, or until the squash is tender when pierced with a fork.
5. In a small bowl, mix together the brown sugar, melted butter, cinnamon, and nutmeg until well combined.
6. Turn the squash halves cut side up in the slow cooker. Spoon the brown sugar mixture evenly over each half.
7. Cover and cook on HIGH for an additional 30 minutes, allowing the glaze to caramelize slightly.
8. Carefully remove the squash halves from the slow cooker. Let them cool for a few minutes before serving to allow the glaze to set.

When served, the squash is tender enough to scoop with a spoon, the glaze having seeped into every crevice, offering a sweet contrast to the squash’s natural earthiness. Try pairing it with a dollop of whipped cream or a sprinkle of toasted pecans for an unexpected twist.

Crockpot Turkey and Wild Rice Soup

Today, as the light fades softly outside, I find myself drawn to the warmth and comfort of a slow-cooked meal, something that simmers gently and fills the kitchen with inviting aromas. This Crockpot Turkey and Wild Rice Soup is just that—a humble, nourishing dish that feels like a quiet embrace on a cool evening.

Ingredients

• For the soup base:
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1 cup wild rice, rinsed
  • 1 teaspoon dried thyme
  • 1 bay leaf
• For the turkey:
  • 2 cups cooked turkey, shredded
  • Salt and pepper to taste
• For finishing:
  • 1/2 cup heavy cream
  • 2 tablespoons fresh parsley, chopped

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Stir in the garlic and cook for another minute, until fragrant.
3. Transfer the vegetable mixture to the crockpot. Add the chicken broth, wild rice, thyme, and bay leaf.
4. Cover and cook on low for 6 hours, or until the rice is tender and has burst open slightly.
5. Add the shredded turkey to the crockpot during the last 30 minutes of cooking to warm through.
6. Before serving, stir in the heavy cream and season with salt and pepper to taste.
7. Garnish with fresh parsley before serving.

As you ladle this soup into bowls, notice how the wild rice adds a delightful chewiness against the tender turkey, while the cream lends a silky richness. Serve it with a slice of crusty bread for dipping, or perhaps a sprinkle of extra parsley for a fresh contrast.

Slow Cooker Honey Glazed Ham

Today feels like the perfect day to share something that warms the heart as much as the kitchen. This slow cooker honey glazed ham is a testament to the beauty of simplicity, where each ingredient plays its part in creating a dish that’s both comforting and celebratory.

Ingredients

• For the ham:
  • 1 (7-8 pound) fully cooked, bone-in ham
  • 1 cup brown sugar
  • 1/2 cup honey
  • 1/4 cup Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon ground cloves
• For the glaze:
  • 1/4 cup honey
  • 2 tablespoons unsalted butter, melted

Instructions

1. Place the ham in the slow cooker, flat side down.
2. In a medium bowl, whisk together the brown sugar, 1/2 cup honey, Dijon mustard, apple cider vinegar, and ground cloves until smooth.
3. Pour the mixture over the ham, ensuring it’s evenly coated. Cover and cook on low for 4-5 hours, basting the ham with the juices every hour.
4. For the glaze, mix 1/4 cup honey with melted butter in a small bowl. During the last 30 minutes of cooking, brush the glaze over the ham.
5. Once cooked, let the ham rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring every slice is moist and flavorful.

Zesty and sweet, the ham emerges tender with a sticky, caramelized exterior that’s irresistible. Serve it sliced thin on a platter with the glaze drizzled over, or pile it high on soft rolls for a sandwich that sings with flavor.

Crockpot Apple Butter

On a quiet morning like this, when the air carries a hint of autumn’s approach, there’s something deeply comforting about the slow transformation of apples into a rich, velvety butter. It’s a process that invites patience, rewarding you with a spread that’s both sweet and subtly spiced, perfect for toast, oatmeal, or even as a glaze for meats.

Ingredients

• For the apple mixture:
  • 5 lbs apples, peeled, cored, and thinly sliced
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
• For the final touch:
  • 1 tsp vanilla extract

Instructions

1. Place the peeled, cored, and thinly sliced apples into the crockpot.
2. Add the granulated sugar, brown sugar, ground cinnamon, ground cloves, ground nutmeg, and salt to the crockpot. Stir well to combine all the ingredients evenly.
3. Cover the crockpot and cook on low heat for 10 hours, stirring occasionally to prevent sticking. Tip: If the mixture seems too dry after a few hours, add a tablespoon of water to loosen it.
4. After 10 hours, remove the lid and continue cooking on low heat for an additional 2 hours, stirring every 30 minutes. This will help the mixture thicken.
5. Once the apple butter has reached a thick, spreadable consistency, stir in the vanilla extract. Tip: For a smoother texture, use an immersion blender to puree the apple butter to your desired consistency.
6. Turn off the crockpot and let the apple butter cool slightly before transferring it to jars or containers. Tip: Sterilize your jars beforehand to ensure the apple butter keeps longer.

As it cools, the apple butter will thicken further, developing a glossy sheen and a deep, caramelized flavor that’s reminiscent of fall. Try swirling it into yogurt or spreading it over warm biscuits for a cozy treat.

Slow Cooker Cornbread Pudding

Yesterday, as the golden hues of sunset painted the kitchen, I found myself craving the comfort of something sweet yet savory, a dish that whispers of home and heart. Slow Cooker Cornbread Pudding emerged as the answer, a humble yet deeply satisfying creation that marries the simplicity of cornbread with the indulgent creaminess of pudding.

Ingredients

• For the batter:
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1/4 cup unsalted butter, melted
  • 1 large egg
• For the pudding:
  • 2 cups heavy cream
  • 1/2 cup whole milk
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract

Instructions

1. Preheat your slow cooker on the low setting and lightly grease the inside with butter or cooking spray.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt for the batter.
3. Add the milk, melted butter, and egg to the dry ingredients, stirring just until combined. Pour the batter into the prepared slow cooker.
4. In another bowl, whisk together the heavy cream, milk, sugar, eggs, and vanilla extract for the pudding until smooth.
5. Gently pour the pudding mixture over the batter in the slow cooker. Do not stir.
6. Cover and cook on low for 3 hours, or until the edges are golden and the center is set but still slightly jiggly.
7. Turn off the slow cooker and let the pudding sit, covered, for 30 minutes to set completely before serving.

Velvety and rich, this cornbread pudding offers a delightful contrast between the moist, cake-like top layer and the creamy custard beneath. Serve it warm with a drizzle of honey or a sprinkle of cinnamon for an extra touch of warmth and spice.

Crockpot Beef and Barley Soup

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a meal that simmers slowly, filling the air with warmth and anticipation. This Crockpot Beef and Barley Soup is a humble yet hearty dish, perfect for those days when time seems to stretch endlessly before you.

Ingredients

• For the soup base:
  • 1 lb beef chuck, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 6 cups beef broth
  • 1 cup pearl barley, rinsed
  • 1 bay leaf
  • 1 tsp dried thyme
  • Salt and pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes and brown on all sides, about 5 minutes. Transfer the beef to the crockpot.
2. In the same skillet, add the onion, carrots, and celery. Cook until softened, about 5 minutes. Add the garlic and cook for another minute. Transfer to the crockpot.
3. Add the beef broth, barley, bay leaf, thyme, salt, and pepper to the crockpot. Stir to combine.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and the barley is cooked through.
5. Remove the bay leaf before serving. Taste and adjust seasoning if necessary.

Perfectly tender beef and chewy barley come together in a rich, savory broth that’s both nourishing and deeply satisfying. Serve this soup with a slice of crusty bread for dipping, or sprinkle with fresh parsley for a touch of color and freshness.

Slow Cooker Cinnamon Apple Pork Chops

Evenings like these call for a dish that wraps you in warmth, a recipe that simmers patiently as the day unwinds. Slow Cooker Cinnamon Apple Pork Chops are just that—a tender embrace of sweet and savory, perfect for when the air begins to cool.

Ingredients

• For the pork chops:
  • 4 bone-in pork chops, 1-inch thick
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the cinnamon apple mixture:
  • 2 large apples, peeled and sliced
  • 1/4 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 cup apple cider

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper.
2. Sear the pork chops for 2-3 minutes on each side until golden brown. Tip: Searing locks in juices, ensuring moist chops.
3. Transfer the pork chops to the slow cooker.
4. In the same skillet, add the sliced apples, brown sugar, cinnamon, and nutmeg. Cook for 3 minutes, stirring occasionally.
5. Pour the apple cider into the skillet, scraping up any browned bits. Tip: These bits add depth to the sauce.
6. Transfer the apple mixture over the pork chops in the slow cooker.
7. Cover and cook on low for 6 hours or on high for 3 hours. Tip: Avoid opening the lid to keep the heat consistent.
8. Serve the pork chops with the cinnamon apple mixture spooned over the top.

Juicy and fork-tender, the pork chops meld beautifully with the spiced apples, creating a dish that’s both comforting and elegant. Try serving over a bed of creamy mashed potatoes or alongside roasted Brussels sprouts for a complete meal.

Crockpot Creamy Tomato Basil Soup

How comforting it is to let the slow cooker do the work, transforming simple ingredients into a velvety, herb-infused soup that feels like a warm hug on a chilly evening.

Ingredients

• For the soup base:
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 (28-ounce) cans crushed tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
• For the creamy finish:
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil leaves, chopped

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic to the skillet and cook for another 30 seconds, until fragrant. Tip: Avoid browning the garlic to keep its flavor mild.
3. Transfer the onion and garlic mixture to the crockpot. Add the crushed tomatoes, vegetable broth, sugar, salt, and black pepper. Stir to combine.
4. Cover and cook on low for 6 hours or on high for 3 hours. Tip: The longer cooking time on low enhances the soup’s depth of flavor.
5. After cooking, use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender. Tip: Be cautious with hot liquids in a blender to avoid splatters.
6. Stir in the heavy cream and chopped basil. Cook on low for an additional 15 minutes to let the flavors meld.

Just before serving, the soup should be luxuriously creamy with a bright tomato flavor, punctuated by the freshness of basil. For a delightful twist, serve with a grilled cheese sandwich or a sprinkle of grated Parmesan on top.

Slow Cooker Chocolate Lava Cake

Zephyrs of chocolate scent waft through the kitchen, a gentle reminder of the comfort that baking brings. This slow cooker chocolate lava cake, with its molten center and tender crumb, is a testament to the magic of patience and simplicity.

Ingredients

• For the cake:
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tbsp unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • 2 tbsp melted butter
  • 1 tsp vanilla extract
• For the sauce:
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 cup boiling water

Instructions

1. In a medium bowl, whisk together the flour, 1/2 cup sugar, 2 tbsp cocoa powder, baking powder, and salt until well combined.
2. Stir in the milk, melted butter, and vanilla extract until the batter is smooth. Tip: Ensure the butter is cooled slightly to avoid cooking the eggs if added later.
3. Pour the batter into a greased slow cooker, spreading it evenly.
4. In a separate bowl, mix 1/2 cup sugar and 1/4 cup cocoa powder. Sprinkle this mixture evenly over the batter.
5. Carefully pour the boiling water over the back of a spoon to evenly distribute it over the cocoa mixture without disturbing the batter. Tip: This technique helps create the lava effect by allowing the water to seep through the layers.
6. Cover and cook on high for 1.5 to 2 hours, or until the top is set but the center remains slightly jiggly. Tip: Avoid opening the lid frequently to check, as this can significantly increase cooking time.
7. Let the cake sit for 10 minutes before serving to allow the sauce to thicken slightly.

Delight in the contrast of the cake’s fluffy edges against the rich, flowing center. Serve it warm with a scoop of vanilla ice cream for a decadent twist, or enjoy it as is, letting the chocolate speak for itself.

Conclusion

Warm up your autumn with these 20 cozy fall crockpot recipes, perfect for busy home cooks seeking delicious, hassle-free meals. From hearty stews to sweet treats, there’s something for everyone to enjoy. Don’t forget to leave a comment with your favorite recipe and share this roundup on Pinterest to spread the comfort of fall flavors!