14 Slow Cooker Fall Dinners

Ingredients

• 1 (3 to 4 pound) boneless chuck roast
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 1/2 pounds baby gold potatoes
• 4 large carrots, cut into 2 inch pieces
• 1 yellow onion, cut into wedges
• 4 cloves garlic, smashed
• 1 1/2 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 3 sprigs fresh thyme
• 2 tablespoons cornstarch
• 2 tablespoons cold water

Instructions

1. Pat the roast dry and season all over with the salt and pepper.
2. Heat the oil in a large skillet over medium high heat. Sear the roast for 4 to 5 minutes per side until deeply browned, then set it aside.
3. Scatter the potatoes, carrots, onion and garlic in the bottom of a 6 quart slow cooker and set the roast on top.
4. Whisk the beef broth, tomato paste and Worcestershire sauce together, pour it into the hot skillet and scrape up the browned bits, then pour everything over the roast. Tuck in the thyme sprigs.
5. Cover and cook on LOW for 8 to 9 hours or on HIGH for 5 to 6 hours, until the beef pulls apart easily with two forks and the vegetables are tender.
6. Move the roast and vegetables to a platter and tent with foil. Discard the thyme stems.
7. Pour the cooking liquid into a saucepan and bring it to a simmer. Stir the cornstarch into the cold water, whisk it into the liquid and simmer for 2 minutes until the gravy thickens. Taste for salt.
8. Shred or slice the beef and serve with the vegetables and plenty of gravy spooned over the top.

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts
• 1 yellow onion, diced
• 3 carrots, sliced
• 3 stalks celery, sliced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 (10.5 ounce) can condensed cream of chicken soup
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (16.3 ounce) can refrigerated biscuits
• 1 cup frozen peas
• 2 tablespoons chopped fresh parsley

Instructions

1. Place the chicken breasts in a 6 quart slow cooker and top with the onion, carrots, celery and garlic.
2. Whisk the chicken broth, cream of chicken soup, thyme, salt and pepper together and pour it over the chicken.
3. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the chicken reaches 165F and shreds easily.
4. Lift the chicken out, shred it with two forks and stir it back into the pot.
5. Cut each biscuit into quarters. Drop the pieces over the top of the hot stew in a single layer as much as possible, pressing them gently into the liquid.
6. Cover and cook on HIGH for 30 to 45 minutes, until the dumplings are puffed and cooked through with no raw dough in the center. Avoid lifting the lid during this time so the steam can do its work.
7. Stir in the frozen peas and let them warm for 5 minutes. Sprinkle with parsley and ladle into bowls while the dumplings are soft and fluffy.

Ingredients

• 1 (4 pound) boneless pork shoulder
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 2 teaspoons kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1 yellow onion, sliced
• 1 apple, cored and sliced
• 1 cup apple cider
• 2 tablespoons apple cider vinegar
• 1 cup barbecue sauce
• 10 brioche buns

Instructions

1. Trim any large pieces of fat from the pork shoulder.
2. Mix the brown sugar, smoked paprika, salt, garlic powder, onion powder and pepper in a small bowl and rub it all over the pork.
3. Lay the onion and apple slices in the bottom of a 6 quart slow cooker and set the pork on top. Pour the apple cider and vinegar around the sides so you do not rinse off the rub.
4. Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours, until the pork is very tender and shreds easily. It should be well past 145F at this point, which is what makes it pull apart.
5. Move the pork to a cutting board and shred it with two forks, discarding any fatty pieces.
6. Skim the fat from the cooking liquid. Return the pork to the slow cooker with 1/2 cup of the liquid and the barbecue sauce and toss to coat.
7. Keep it on WARM for up to 2 hours and pile it onto toasted brioche buns to serve.

Ingredients

• 2 pounds beef chuck stew meat, cut into 1 1/2 inch cubes
• 1/4 cup all purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 1/2 pounds Yukon gold potatoes, cubed
• 4 carrots, sliced into thick coins
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 3 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 1 cup frozen peas

Instructions

1. Toss the beef cubes with the flour, salt and pepper in a large bowl until coated.
2. Heat the olive oil in a large skillet over medium high heat. Brown the beef in two batches for about 5 minutes per batch, turning so most sides get color. Transfer it to a 6 quart slow cooker.
3. Add the potatoes, carrots, onion and garlic to the slow cooker.
4. Whisk the beef broth, tomato paste and Worcestershire sauce together, pour it over the beef and vegetables, and tuck in the bay leaves.
5. Cover and cook on LOW for 8 hours or on HIGH for 4 to 5 hours, until the beef is fork tender and the potatoes slide off a knife.
6. Remove the bay leaves. Stir in the frozen peas, cover and let them heat through for 10 minutes.
7. Taste and add more salt and pepper if needed. If you like it thicker, mash a few potato pieces against the side of the pot and stir. Serve hot with crusty bread.

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts
• 2 (15 ounce) cans great northern beans, drained and rinsed
• 1 (15 ounce) can corn, drained
• 2 (4 ounce) cans diced green chiles
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 3 cups chicken broth
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1 teaspoon salt
• 8 ounces cream cheese, cubed
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro

Instructions

1. Place the chicken breasts in the bottom of a 6 quart slow cooker.
2. Add the beans, corn, green chiles, onion and garlic on top of the chicken.
3. Sprinkle in the cumin, oregano, chili powder and salt, then pour the chicken broth over everything.
4. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken registers 165F and shreds easily.
5. Lift out the chicken and shred it with two forks on a cutting board.
6. Add the cream cheese cubes to the slow cooker, cover and cook on HIGH for 15 minutes, then stir until the cheese is completely melted and the broth turns creamy.
7. Stir the shredded chicken and sour cream into the chili. If you want it thicker, mash about 1/2 cup of the beans against the side of the pot.
8. Ladle into bowls and top with cilantro, shredded cheese, avocado or crushed tortilla chips.

Ingredients

• 1 pound ground Italian sausage
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 2 pounds russet potatoes, sliced 1/4 inch thick
• 6 cups chicken broth
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups chopped kale, stems removed
• 1 cup heavy cream
• 6 slices bacon, cooked and crumbled
• 1/3 cup grated Parmesan cheese

Instructions

1. Brown the sausage and onion in a large skillet over medium high heat for 8 to 10 minutes, breaking the meat into crumbles, until no pink remains and it reaches 160F. Add the garlic for the last minute.
2. Drain the fat and spoon the sausage mixture into a 6 quart slow cooker.
3. Add the sliced potatoes, chicken broth, red pepper flakes, salt and pepper and stir gently.
4. Cover and cook on LOW for 6 hours or on HIGH for 3 to 4 hours, until the potatoes are tender when pierced with a fork.
5. Stir in the chopped kale and the heavy cream. Cover and cook on HIGH for 10 to 15 minutes, just until the kale wilts and the soup is hot. Do not let it boil hard after the cream goes in.
6. Taste and adjust the salt and pepper.
7. Ladle into bowls and top each one with crumbled bacon and a sprinkle of Parmesan cheese. Serve with warm breadsticks.

Ingredients

• 1 (3 pound) boneless pork loin roast
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 3 apples, cored and cut into wedges
• 1 red onion, cut into wedges
• 1/2 cup apple cider
• 1/4 cup brown sugar
• 2 tablespoons Dijon mustard
• 1 teaspoon ground cinnamon
• 1 teaspoon dried sage
• 1 tablespoon cornstarch
• 1 tablespoon cold water

Instructions

1. Season the pork loin all over with the salt and pepper.
2. Heat the olive oil in a skillet over medium high heat and sear the pork for 2 to 3 minutes per side until golden.
3. Spread half the apple wedges and all the onion in a 6 quart slow cooker and set the pork on top. Scatter the remaining apples around it.
4. Whisk the apple cider, brown sugar, Dijon mustard, cinnamon and sage together and pour it over the pork.
5. Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 hours, until a thermometer in the thickest part reads 145F. Pork loin is lean, so start checking early to keep it juicy.
6. Move the pork to a cutting board, tent with foil and rest for at least 3 minutes, or up to 10, before slicing.
7. Pour the liquid into a small saucepan, bring to a simmer and whisk in the cornstarch mixed with the cold water. Cook for 1 to 2 minutes until glossy.
8. Slice the pork and serve with the soft apples, onions and sauce spooned over the top.

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs
• 1 yellow onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 (10.5 ounce) can condensed cream of chicken soup
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup heavy cream
• 2 tablespoons cornstarch
• 1 1/2 cups frozen peas
• 1 (16.3 ounce) can refrigerated biscuits

Instructions

1. Place the chicken thighs, onion, carrots, celery and garlic in a 6 quart slow cooker.
2. Whisk the chicken broth, cream of chicken soup, thyme, salt and pepper together and pour it over the top.
3. Cover and cook on LOW for 6 hours or on HIGH for 3 to 4 hours, until the chicken reaches 165F.
4. Remove the chicken, shred it with two forks and return it to the pot.
5. Whisk the heavy cream and cornstarch together and stir it into the filling along with the frozen peas. Cover and cook on HIGH for 15 to 20 minutes until thickened.
6. Meanwhile, heat the oven to 350F and bake the biscuits on a sheet pan according to the package, about 13 to 17 minutes, until golden brown.
7. Spoon the creamy filling into bowls and top each serving with a warm split biscuit, letting the sauce soak into the bottom half. Leftover filling keeps in the fridge for 3 days.

Ingredients

• 2 pounds beef chuck, cut into 1 inch strips
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 yellow onion, diced
• 8 ounces cremini mushrooms, sliced
• 3 cloves garlic, minced
• 2 cups beef broth
• 2 tablespoons Worcestershire sauce
• 1 teaspoon paprika
• 3 tablespoons cornstarch
• 3 tablespoons cold water
• 4 ounces cream cheese, softened
• 3/4 cup sour cream
• 12 ounces wide egg noodles

Instructions

1. Season the beef strips with the salt and pepper and place them in a 6 quart slow cooker.
2. Add the onion, mushrooms and garlic over the beef.
3. Stir the beef broth, Worcestershire sauce and paprika together and pour it into the pot.
4. Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 hours, until the beef is very tender.
5. Mix the cornstarch with the cold water, stir it into the slow cooker, cover and cook on HIGH for 15 to 20 minutes until the sauce thickens.
6. Turn the slow cooker to WARM. Stir in the cream cheese until melted, then stir in the sour cream. Keeping the heat low prevents the sour cream from curdling.
7. While the sauce finishes, boil the egg noodles in salted water for 6 to 8 minutes until tender and drain them.
8. Serve the stroganoff over the hot buttered noodles with chopped parsley on top.

Ingredients

• 6 large bell peppers
• 1 pound lean ground beef
• 1 cup cooked white rice
• 1 (15 ounce) can diced tomatoes, drained
• 1/2 yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 cups shredded mozzarella cheese, divided
• 1 (15 ounce) can tomato sauce
• 1/2 cup water

Instructions

1. Slice the tops off the bell peppers and pull out the seeds and ribs. Trim a thin slice from the bottoms if needed so they stand up, without cutting a hole.
2. In a large bowl, mix the raw ground beef, cooked rice, diced tomatoes, onion, garlic, Italian seasoning, salt, pepper and 1 cup of the mozzarella with your hands until combined.
3. Pack the filling evenly into the peppers.
4. Pour the water and half of the tomato sauce into the bottom of a 6 quart oval slow cooker. Stand the peppers upright in the sauce and spoon the rest of the tomato sauce over the tops.
5. Cover and cook on LOW for 6 hours or on HIGH for 3 to 4 hours, until the peppers are tender and the filling reaches 160F in the center.
6. Sprinkle the remaining 1/2 cup mozzarella over the peppers, cover and cook for 10 more minutes until melted.
7. Lift the peppers out carefully with a large spoon and tongs, and spoon the sauce from the bottom over them before serving.

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes with green chiles
• 1 (15 ounce) can crushed tomatoes
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1 lime, juiced
• 1/4 cup chopped fresh cilantro
• Tortilla strips, for serving

Instructions

1. Lightly spray a 6 quart slow cooker with nonstick spray and place the chicken breasts in a single layer on the bottom.
2. Add the black beans, corn, diced tomatoes with green chiles, crushed tomatoes, onion and garlic, spreading them evenly over the chicken so it stays submerged as it cooks.
3. Sprinkle in the chili powder, cumin and salt and pour the chicken broth over everything. Give it a gentle stir to combine without disturbing the chicken too much, and make sure the liquid covers everything.
4. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken reaches 165F and shreds easily.
5. Remove the chicken to a cutting board, shred it with two forks and stir it back into the soup. If the soup looks too thick, add another cup of broth and let it heat for 10 minutes.
6. Stir in the lime juice and cilantro and taste for salt, adding a pinch more chili powder if you want extra warmth.
7. Ladle into bowls and pile on tortilla strips, shredded cheese, diced avocado and a spoonful of sour cream.

Ingredients

• 2 pounds boneless skinless chicken thighs
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup honey
• 1/2 cup low sodium soy sauce
• 6 cloves garlic, minced
• 1/4 cup ketchup
• 1 tablespoon rice vinegar
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon red pepper flakes
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 2 green onions, sliced
• 1 teaspoon sesame seeds

Instructions

1. Season the chicken thighs with the salt and pepper and lay them in a 6 quart slow cooker.
2. Whisk the honey, soy sauce, garlic, ketchup, rice vinegar, ginger and red pepper flakes together in a bowl until smooth.
3. Pour the sauce over the chicken and turn the pieces with tongs so every side is coated.
4. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken reaches 165F and is very tender.
5. Move the chicken to a plate. Stir the cornstarch into the cold water, whisk it into the sauce, cover and cook on HIGH for 10 to 15 minutes until thick and glossy.
6. Return the chicken to the pot, either whole or chopped into bite size pieces, and toss in the sauce.
7. Serve over steamed white or brown rice with the green onions and sesame seeds sprinkled on top, plus roasted broccoli on the side.

Ingredients

• 1 pound ground beef
• 1/2 pound ground Italian sausage
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 (24 ounce) jar marinara sauce
• 1 (15 ounce) can tomato sauce
• 1 teaspoon Italian seasoning
• 15 ounces ricotta cheese
• 1 large egg
• 1/2 cup grated Parmesan cheese
• 3 cups shredded mozzarella cheese, divided
• 9 uncooked lasagna noodles
• 2 tablespoons chopped fresh basil

Instructions

1. Brown the ground beef, sausage and onion in a large skillet over medium high heat for 8 to 10 minutes until no pink remains and the meat reaches 160F. Add the garlic for the last minute and drain the fat.
2. Stir in the marinara, tomato sauce and Italian seasoning.
3. In a bowl, mix the ricotta, egg, Parmesan and 1 cup of the mozzarella.
4. Spray a 6 quart oval slow cooker with nonstick spray. Spread 1 cup of meat sauce on the bottom. Add a layer of noodles, breaking them to fit, then one third of the ricotta mixture, then one third of the remaining sauce. Repeat twice more, ending with sauce.
5. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 1/2 to 3 hours, until the noodles are tender when pierced with a knife.
6. Sprinkle the remaining 2 cups of mozzarella over the top, cover and cook for 15 minutes more until melted.
7. Turn off the slow cooker, remove the lid and let the lasagna rest for 15 minutes so it sets up before you scoop it out. Top with fresh basil.

Ingredients

• 2 pounds frozen fully cooked meatballs
• 1 (10.5 ounce) can condensed cream of mushroom soup
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon black pepper
• 1 cup sour cream
• 2 tablespoons chopped fresh parsley
• 12 ounces egg noodles, cooked

Instructions

1. Place the frozen meatballs in a 6 quart slow cooker.
2. Whisk the cream of mushroom soup, beef broth, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, allspice, nutmeg and pepper together until smooth.
3. Pour the sauce over the meatballs and stir to coat each one.
4. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, stirring once halfway if you can, until the meatballs are heated through to 165F in the center.
5. Turn the slow cooker to WARM and stir in the sour cream until the gravy is smooth and creamy. Keeping the heat low stops the sour cream from separating.
6. Let the meatballs sit for 10 minutes so the gravy thickens slightly.
7. Spoon the meatballs and gravy over hot buttered egg noodles or mashed potatoes and sprinkle with parsley. A little lingonberry or cranberry jam on the side is traditional and delicious.