When nights turn colder and days shorten, slow-cooker meals offer easy comfort. They simmer gently for hours, filling the house with warm, cozy aromas and making dinner simple and satisfying on busy autumn evenings.
Hearty Beef Stew
Tender beef cooks with carrots, potatoes, and onions in a rich, herb-scented sauce. It’s the kind of meal that makes a chilly evening feel cozy.
Ingredients: 2 lb beef stew meat, 4 carrots (sliced), 3 potatoes (cubed), 1 onion (chopped), 3 cups beef broth, 2 tbsp tomato paste, 2 cloves garlic, 1 tsp thyme, 1 tsp salt, 1/2 tsp pepper.
Method: Combine everything in the slow cooker, stir, and cook on low for 8 hours or high for 4, until the beef is tender. Serve with crusty bread or rice.
Chicken and Wild Rice Soup
Smooth and hearty, this soup mixes tender chicken, wild rice, and vegetables for a warming, low-effort meal.
Ingredients: 1 lb chicken breast, 3/4 cup wild rice, 3 carrots (diced), 2 celery stalks (chopped), 1 onion, 4 cups chicken broth, 1 cup milk, 2 tbsp butter, 2 tbsp flour.
Method: Add everything except the milk, butter, and flour to the slow cooker. Cook on low for 6–7 hours. Make a roux with butter and flour, whisk in milk, then stir into the soup and heat 15 minutes before serving.
Classic Chili
A bowl of chili—beef, beans, tomatoes, and spices—gets deeper in flavor as it simmers and is easy to prep in the morning.
Ingredients: 1 lb ground beef, 1 can kidney beans, 1 can black beans, 1 can diced tomatoes, 2 tbsp chili powder, 1 tsp cumin, 1 onion (chopped), 2 cloves garlic.
Method: Brown the beef in a skillet and drain. Add beef and remaining ingredients to the slow cooker. Cook on low for 6–8 hours or high for 4 hours. Serve with cheese and cornbread.
Butternut Squash and Apple Soup
Creamy and slightly sweet, this soup blends the gentle sweetness of apples with roasted squash and a touch of spice.
Ingredients: 1 medium butternut squash (peeled and cubed), 2 apples (peeled and chopped), 1 onion (diced), 3 cups vegetable broth, 1/2 tsp cinnamon, 1/4 tsp nutmeg.
Method: Place ingredients in the slow cooker and cook on low for about 6 hours, until the squash is soft. Blend until smooth, season with salt, and add a splash of cream if desired.
Apple Cider Pulled Pork
Pork shoulder cooks until tender in a tangy apple-cider sauce, then shreds easily for sandwiches or bowls.
Ingredients: 3 lb pork shoulder, 1 cup apple cider, 1/2 cup barbecue sauce, 1 tbsp brown sugar, 1 tsp paprika, 1 tsp salt.
Method: Put everything in the slow cooker, cover, and cook on low for 8–9 hours until the meat pulls apart. Shred with forks, mix in extra sauce, and serve on buns or over rice.
Turkey Chili
A lighter take on chili using ground turkey, with beans, corn, and tomatoes for a filling but not heavy meal.
Ingredients: 1 lb ground turkey, 1 can kidney beans, 1 can corn, 1 can diced tomatoes, 1 onion (chopped), 2 tbsp chili powder, 1 tsp cumin.
Method: Brown the turkey, then add it and the remaining ingredients to the slow cooker. Cook on low for 6–8 hours or high for 4 hours. Top with shredded cheese, green onions, or chips.
Classic Pot Roast
A fork-tender chuck roast cooks low and slow with vegetables that soak up its flavor—comfort food at its best.
Ingredients: 3 lb chuck roast, 4 carrots (sliced), 3 potatoes (cubed), 1 onion, 2 cups beef broth, 1 tbsp Worcestershire sauce, salt and pepper.
Method: Place vegetables in the bottom of the slow cooker and set the roast on top. Pour in broth and Worcestershire, season, cover, and cook on low for 8 hours or until tender.
Loaded Baked Potato Soup
This creamy, cheesy soup tastes like a loaded baked potato in a bowl—rich, comforting, and satisfying.
Ingredients: 4 large potatoes (diced), 4 cups chicken broth, 1 cup milk, 1 cup shredded cheddar, 4 slices cooked bacon, 1 onion (chopped).
Method: Add potatoes, onion, and broth to the slow cooker and cook on low for 6 hours. Mash slightly, then stir in milk, cheese, and bacon. Heat 15 more minutes before serving.
Sweet Potato and Black Bean Stew
Sweet potatoes and black beans simmer in a smoky tomato base for a colorful, filling meat-free meal.
Ingredients: 2 sweet potatoes (peeled and cubed), 1 can black beans, 1 can diced tomatoes, 1 onion (chopped), 1 tsp cumin, 1/2 tsp smoked paprika, 3 cups vegetable broth.
Method: Combine all ingredients in the slow cooker and cook on low for 7 hours or high for 4, until the potatoes are tender. Serve with lime wedges or avocado.
Lentil Vegetable Soup
Earthy and thick, this vegetable- and lentil-packed soup softens in the slow cooker and tastes even better the next day.
Ingredients: 1 1/2 cups dried lentils, 2 carrots (diced), 2 celery stalks (chopped), 1 onion, 3 cups vegetable broth, 1 can diced tomatoes, 1 tsp thyme.
Method: Add everything to the slow cooker, stir, and cook on low for 7 hours or high for 4, until the lentils are soft. Serve with crusty bread or a drizzle of olive oil.
Apple-Cinnamon Overnight Oats
Steel-cut oats cook overnight with apples and cinnamon for a creamy, hearty breakfast that smells like fall.
Ingredients: 1 cup steel-cut oats, 2 apples (chopped), 4 cups milk or water, 2 tbsp brown sugar, 1 tsp cinnamon, pinch of salt.
Method: Combine all ingredients in the slow cooker and cook on low for 7–8 hours. Stir before serving and top with nuts or maple syrup.
Slow-Cooker Hot Chocolate
Thick, creamy, and homemade, this hot chocolate is perfect for cozy movie nights and pleases both kids and adults.
Ingredients: 4 cups milk, 1 cup heavy cream, 1 cup semi-sweet chocolate chips, 1/4 cup cocoa powder, 1/4 cup sugar, 1 tsp vanilla extract.
Method: Whisk everything in the slow cooker and cook on low for 2 hours, stirring occasionally until smooth. Serve in mugs topped with whipped cream or marshmallows.
