Fall is the ideal season for cozy, low-effort meals, and a slow cooker makes it easy to come home to a warm, satisfying dinner. These recipes let you throw ingredients together, set the cooker, and go about your day while flavors deepen slowly.
Beef stew: Combine stew meat, carrots, potatoes, onions, garlic and beef broth in the slow cooker. Add thyme and rosemary, season with salt and pepper, and cook on low for about 8 hours. The long, gentle heat makes the beef tender and melds the flavors. Prep everything the night before for a hands-off meal that pairs well with crusty bread or a simple salad. You can swap or add vegetables and herbs to suit your taste.
Chili: Mix ground beef, kidney and black beans, tomatoes, onions, bell peppers, garlic, chili powder, cumin and a touch of brown sugar in the slow cooker. Let it simmer on low for 6–8 hours so the spices and ingredients blend into a rich, hearty chili. Adjust the heat to taste and serve with toppings like shredded cheese, sour cream or cilantro, plus cornbread or tortilla chips.
Chicken tortilla soup: Add chicken breasts, black beans, corn, diced tomatoes, onions, garlic, chicken broth and spices such as cumin and chili powder to the slow cooker and cook on low for about 6 hours. Shred the chicken and stir it back into the soup. Use thighs for a richer flavor or try tofu or tempeh for a vegetarian version. Top with tortilla strips, avocado, cheese or sour cream.
Potato leek soup: Sauté leeks and garlic briefly to bring out their sweetness, then add them to the slow cooker with potatoes and vegetable broth. Cook on low for roughly 6 hours, then stir in heavy cream and purée with an immersion blender until smooth and velvety. Add thyme or rosemary or a little shredded cheese if you like, and serve with crusty bread.
Pulled pork: Place pork shoulder, barbecue sauce, onions, garlic and a splash of apple cider vinegar in the slow cooker and cook on low for about 8 hours. The pork will shred easily and soak up the sauce. Serve on buns with your favorite toppings, in tacos, or over rice. It’s great for feeding a crowd.
Vegetarian lentil stew: Combine lentils, carrots, celery, potatoes, tomatoes, vegetable broth and herbs like thyme and bay leaves in the slow cooker. Cook on low for 6–8 hours until the lentils are tender and the stew is thick and flavorful. Add greens like spinach, kale or zucchini near the end if desired, and serve with crusty bread for a hearty, budget-friendly meal.
Beef and vegetable soup: Put beef stew meat, carrots, potatoes, celery, tomatoes, onions, garlic and beef broth in the slow cooker with thyme and bay leaves. Cook on low for 6–8 hours so the beef becomes tender and the vegetables soften. Swap in parsnips, turnips or sweet potatoes for variety. The soup keeps well for leftovers and is great for meal prep.
Apple cider pork roast: Place a pork roast in the slow cooker with apple cider, garlic, onion, cinnamon and a drizzle of maple syrup. Cook on low for 7–8 hours, allowing the cider to reduce into a sweet glaze that flavors the pork. Serve with roasted vegetables, mashed potatoes or cranberry sauce for a cozy fall main.
Stuffed peppers: Cook ground beef or turkey with onions and garlic, then mix with cooked rice and tomatoes. Stuff into bell peppers and arrange in the slow cooker. Cook on low for 4–6 hours until the peppers are tender and the filling is infused with flavor. Swap the meat for beans or use ground chicken for different variations; stuffed peppers store and reheat well.
Chicken and dumplings: Add chicken breasts or thighs, carrots, celery, onion, garlic, chicken broth and herbs like thyme and rosemary to the slow cooker and cook on low for 6–7 hours. In the last 30 minutes, drop dumplings made from flour, butter and baking powder into the broth and let them cook through. The result is a creamy, comforting one-pot meal that reheats nicely.
Slow-cooker baked ziti: Brown ground beef or sausage with garlic, then mix with marinara sauce. Layer ziti pasta, sauce, ricotta, mozzarella and Parmesan in the slow cooker and cook on low for 4–5 hours until the pasta is tender and the cheese is melted. Add spinach or mushrooms, or omit meat for a vegetarian version. This is a great make-ahead, crowd-pleasing dish.
Pumpkin soup: Sauté onions and garlic, then add canned pumpkin, vegetable broth, cinnamon, nutmeg and heavy cream to the slow cooker. Cook on low for about 6 hours, then purée until smooth. The soup is rich and warming—top with sour cream, roasted seeds or crispy bacon if you like. It’s simple to prepare and perfect for chilly evenings.
