Fall's here, and that means it's time to cozy up with some delicious slow cooker meals! You know the kind—the ones that fill your kitchen with mouthwatering smells while you kick back and relax. Whether you're in the mood for a spicy Hearty Pumpkin Chili or a sweet Slow Cooker Apple Crisp, there's something for everyone. So, are you ready to discover these five incredible recipes that'll make your autumn gatherings unforgettable? Let's get started!
Hearty Pumpkin Chili
Hearty Pumpkin Chili is a delightful and warming dish perfect for fall. Packed with flavors of pumpkin, beans, and spices, this chili not only satisfies your hunger but also warms your soul during the cooler months.
It's an easy-to-make meal that simmers in your slow cooker, allowing the ingredients to meld beautifully while you go about your day. Whether you're hosting a gathering or simply enjoying a night in, this chili is sure to be a hit.
Ingredients:
- 1 can (15 oz) pumpkin puree
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: sour cream, shredded cheese, chopped cilantro
Cooking Instructions:
In your slow cooker, combine the pumpkin puree, black beans, kidney beans, diced tomatoes, onion, garlic, bell pepper, vegetable broth, chili powder, cumin, and smoked paprika.
Stir well to combine all the ingredients, then season with salt and pepper to taste. Cover and cook on low for 6-8 hours or on high for 3-4 hours, allowing the flavors to develop and the chili to thicken.
Just before serving, give the chili a good stir and adjust the seasoning if necessary.
Extra Tips:
For added depth of flavor, consider sautéing the onions and garlic before adding them to the slow cooker.
You can also customize your chili by adding other vegetables like corn or zucchini, or even some ground turkey or beef for extra protein.
If you prefer a spicier kick, feel free to add diced jalapeños or a pinch of cayenne pepper.
This chili can be made ahead of time and actually tastes better the next day, making it a great option for meal prep!
Slow Cooker Apple Crisp
Slow Cooker Apple Crisp is the perfect warm dessert to enjoy during the fall season. With its fragrant apples, sweet cinnamon, and crunchy topping, this dish captures the essence of autumn in every bite.
The slow cooker makes it incredibly easy to prepare, allowing the flavors to meld beautifully while you go about your day. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful treat that will impress family and friends alike.
Ingredients:
- 6 cups of peeled and sliced apples (Granny Smith or Honeycrisp)
- 1 cup of brown sugar
- 1 tablespoon of lemon juice
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of nutmeg
- 1 cup of old-fashioned oats
- 1 cup of all-purpose flour
- 1/2 cup of granulated sugar
- 1/2 cup of melted butter
- Pinch of salt
Instructions:
In a large bowl, combine the sliced apples, brown sugar, lemon juice, cinnamon, and nutmeg, mixing until the apples are well coated.
Transfer the apple mixture to the slow cooker. In another bowl, mix the oats, flour, granulated sugar, melted butter, and salt until crumbly.
Sprinkle this mixture evenly over the apples in the slow cooker. Cover and cook on low for 4 to 5 hours or until the apples are tender and the topping is golden brown.
Extra Tips:
For added flavor, consider mixing in some chopped nuts or dried cranberries into the topping.
Adjust the amount of sugar based on the sweetness of your apples; tart apples may require a bit more sugar.
If you prefer a crunchier topping, you can remove the lid for the last 30 minutes of cooking.
Enjoy your Apple Crisp fresh from the slow cooker, but if you have leftovers, store them in an airtight container in the fridge for up to three days. Reheat in the microwave or oven before serving.
Creamy Potato and Leek Soup
Creamy Potato and Leek Soup is the perfect dish to warm you up during the chilly fall months. This comforting soup combines the earthy flavors of leeks with the creamy texture of potatoes, creating a rich and satisfying meal that can be easily prepared in your slow cooker.
With minimal prep time and the convenience of hands-off cooking, this recipe is ideal for busy days when you still want to enjoy a homemade meal.
Ingredients:
- 4 medium potatoes, peeled and diced
- 3 leeks, cleaned and sliced
- 1 onion, diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon thyme (dried or fresh)
- Salt and pepper to taste
- Chives for garnish (optional)
Cooking Instructions:
In your slow cooker, combine the diced potatoes, sliced leeks, and diced onion. Add the vegetable or chicken broth along with the thyme.
Season with salt and pepper, then stir everything together. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
Once cooked, use an immersion blender to puree the soup until smooth. Stir in the heavy cream and butter, allowing it to melt and incorporate into the soup.
Adjust the seasoning if needed before serving, and garnish with chives if desired.
Extra Tips:
For a little extra flavor, consider sautéing the leeks and onions in butter before adding them to the slow cooker; this adds depth to the soup.
If you prefer a chunkier texture, only partially blend the soup, leaving some potato and leek pieces intact.
You can also substitute half-and-half or milk for a lighter version of the soup. Additionally, feel free to add other vegetables such as carrots or celery for a twist on the classic recipe.
Savory Beef Stew
Savory beef stew is the quintessential comfort food for chilly fall days. This hearty dish combines tender chunks of beef, fresh vegetables, and aromatic herbs, simmered to perfection in your slow cooker. The rich flavors meld together, creating a warm and satisfying meal that will fill your home with an irresistible aroma.
Perfect for family dinners or meal prep for the week, this savory beef stew is sure to become a staple in your fall menu.
Ingredients:
- 2 pounds beef chuck, cut into 1-inch cubes
- 4 carrots, sliced
- 3 potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons flour (optional, for thickening)
Cooking Instructions:
In a large skillet, heat the olive oil over medium-high heat. Season the beef cubes with salt and pepper, then add them to the skillet, browning on all sides for about 5-7 minutes.
Transfer the browned beef to the slow cooker, followed by the carrots, potatoes, onion, and garlic. In a bowl, whisk together the beef broth, Worcestershire sauce, thyme, rosemary, and additional salt and pepper.
Pour the broth mixture over the ingredients in the slow cooker. Cover and cook on low for 7-8 hours, or high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
If you prefer a thicker stew, mix the flour with a little water to create a slurry and stir it into the stew during the last 30 minutes of cooking.
Extra Tips:
For an even deeper flavor, consider searing the beef in batches to avoid overcrowding the pan and allow for a better browning.
You can also add other vegetables like peas or green beans during the last hour of cooking for added color and nutrition. Feel free to adjust the seasoning to your taste, and for a unique twist, try adding a splash of red wine to the broth.
Leftover stew can be stored in the refrigerator for up to three days or frozen for later use, making it a great option for meal prep.
Maple Glazed Carrots and Brussels Sprouts
Maple Glazed Carrots and Brussels Sprouts make for a delightful side dish that perfectly captures the essence of fall. This recipe combines the natural sweetness of maple syrup with the earthy flavors of carrots and Brussels sprouts, creating a harmonious blend that complements any autumn meal.
The slow cooker allows the vegetables to become tender while soaking up the flavors, making this dish both easy to prepare and incredibly delicious.
Ingredients:
- 1 pound Brussels sprouts, trimmed and halved
- 1 pound baby carrots
- 1/4 cup maple syrup
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon balsamic vinegar
- Fresh thyme leaves for garnish (optional)
Cooking Instructions: In a slow cooker, combine the halved Brussels sprouts and baby carrots. In a separate bowl, whisk together the maple syrup, olive oil, salt, black pepper, garlic powder, and balsamic vinegar until well blended.
Pour the mixture over the vegetables in the slow cooker, then toss to guarantee all the vegetables are evenly coated. Cover and cook on low for 4 to 5 hours, or until the vegetables are tender and caramelized, stirring occasionally.
Extra Tips: For added depth of flavor, consider adding a handful of chopped pecans or walnuts during the last hour of cooking for some crunch.
If you prefer a slightly spicier kick, a pinch of red pepper flakes can raise the dish. Furthermore, feel free to adjust the amount of maple syrup to your taste, depending on how sweet you like your vegetables.
Garnishing with fresh thyme just before serving adds a lovely aromatic touch that improves the overall experience.