50+ Delicious Fall Crockpot Dinner Recipes for Chilly Evenings

As the leaves turn vibrant shades of orange and gold and the crisp autumn air settles in, it’s the perfect time to embrace the cozy comforts of fall. One of the best ways to enjoy this season is with warm, hearty meals that require minimal effort and maximize flavor—enter the trusty crockpot.

These magical kitchen appliances allow you to prepare delicious dinners without spending hours in the kitchen, making them ideal for busy weeknights and chilly weekends.

In this blog article, we’ve gathered 50+ fall crockpot dinner recipes that will fill your home with enticing aromas and satisfy your cravings.

From savory stews and comforting casseroles to healthy veggie-packed dishes, there’s something for everyone in this collection.

So grab your crockpot and get ready to savor the tastes of fall!

50+ Delicious Fall Crockpot Dinner Recipes for Chilly Evenings

With the arrival of fall, it’s time to gather around the table and enjoy hearty, comforting meals that warm the soul.

The 50+ fall crockpot dinner recipes in this collection offer a variety of flavors and ingredients, ensuring there’s a dish for every palate.

Whether you’re feeding a family, hosting a gathering, or simply looking for easy meal prep ideas, these recipes are designed to make your life easier while delivering delicious results.

As you explore these recipes, remember the magic of the crockpot: set it, forget it, and enjoy the delightful meals that await you at the end of the day.

So, cozy up with a warm bowl of your favorite dish, savor the flavors of the season, and embrace the simplicity and joy of fall cooking.

Crockpot Pumpkin Chili

As the leaves turn and the air gets crisp, nothing is quite as comforting as a hearty bowl of chili. This crockpot pumpkin chili combines the rich flavors of ground beef and beans with the warm spices of fall, including cumin and cinnamon, along with the seasonal star—pumpkin. It’s a nutritious and filling dish that’s perfect for a family dinner or a cozy gathering with friends.

Ingredients:

• 1 lb ground beef (or turkey)
• 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 oz) diced tomatoes (with juices)
• 1 cup vegetable broth
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• Optional toppings: sour cream, shredded cheese, chopped green onions

Instructions:

1. In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat and add to the crockpot.
2. Add the pumpkin puree, black beans, kidney beans, diced tomatoes, vegetable broth, onion, garlic, chili powder, cumin, cinnamon, salt, and pepper to the crockpot. Stir well to combine.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, stirring occasionally.
4. Taste and adjust seasoning if necessary. Serve hot, topped with your favorite toppings like sour cream, shredded cheese, or green onions.

This crockpot pumpkin chili is a perfect dish for fall, bringing together the best flavors of the season. Its unique combination of pumpkin and traditional chili ingredients creates a warming meal that is both satisfying and nutritious. Whether you’re enjoying it on a crisp autumn evening or serving it at a gathering, this chili is sure to please everyone at the table. Plus, it makes excellent leftovers for a quick lunch during the week!

Slow Cooker Apple Cider Pork Tenderloin

Celebrate the flavors of fall with this mouthwatering slow cooker apple cider pork tenderloin. The tender meat, infused with the sweetness of apple cider and spices, creates a savory dish that’s perfect for a family dinner. This recipe allows the pork to marinate in its delicious sauce, ensuring every bite is juicy and full of flavor.

Ingredients:

• 2 lb pork tenderloin
• 1 cup apple cider
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• Fresh parsley, for garnish (optional)

Instructions:

1. In a mixing bowl, combine apple cider, soy sauce, brown sugar, minced garlic, thyme, rosemary, salt, and pepper. Mix well.
2. Place the sliced onion at the bottom of the slow cooker. Add the pork tenderloin on top.
3. Pour the apple cider mixture over the pork, ensuring it’s well-coated.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the pork is tender and cooked through.
5. Once done, slice the pork and serve with the onions and sauce drizzled on top. Garnish with fresh parsley if desired.

This slow cooker apple cider pork tenderloin is a delightful dish that encapsulates the essence of fall with its warm spices and the sweetness of apple cider. It’s incredibly simple to make and requires minimal prep, making it a great choice for busy weeknights. The tender, flavorful pork pairs perfectly with mashed potatoes or roasted vegetables, creating a comforting meal that your family will love. Enjoy the delightful aromas filling your kitchen as it simmers all day, making it a perfect centerpiece for any fall dinner.

Crockpot Butternut Squash Risotto

Creamy and comforting, this crockpot butternut squash risotto is a fantastic vegetarian option for fall dinners. The slow cooking process allows the flavors to meld beautifully, creating a rich and creamy texture without the need for constant stirring. This dish is not only delicious but also packed with nutrients, making it a wholesome meal for the entire family.

Ingredients:

• 1 cup Arborio rice
• 1 medium butternut squash, peeled and diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 1 tsp dried sage
• 1 tsp thyme
• Salt and pepper to taste
• Optional garnish: extra Parmesan cheese and fresh sage leaves

Instructions:

1. In the crockpot, combine Arborio rice, diced butternut squash, chopped onion, minced garlic, vegetable broth, sage, thyme, salt, and pepper.
2. Stir well and cover. Cook on low for 4-6 hours or on high for 2-3 hours, until the rice is creamy and the squash is tender.
3. Stir in the heavy cream and grated Parmesan cheese just before serving, mixing until well combined.
4. Serve hot, garnished with additional Parmesan cheese and fresh sage leaves if desired.

This crockpot butternut squash risotto is a wonderfully creamy and satisfying dish that captures the flavors of fall. Its convenience makes it perfect for a busy weeknight, as you can set it and forget it, allowing the slow cooker to work its magic. The natural sweetness of the butternut squash pairs beautifully with the creamy risotto, creating a comforting meal that everyone will enjoy. This dish can stand alone or be served alongside a crisp salad for a complete autumn feast. Embrace the cozy season with this hearty and delicious recipe!

Crockpot Beef and Barley Stew

As the temperatures drop, a warm bowl of beef and barley stew is the perfect comfort food. This hearty dish combines tender chunks of beef, earthy barley, and a variety of vegetables, simmered slowly to create a rich, flavorful stew. It’s not only satisfying but also packed with nutrients, making it a fantastic choice for family dinners during the chilly fall months.

Ingredients:

• 2 lb beef stew meat, cut into bite-sized pieces
• 1 cup pearl barley
• 4 cups beef broth
• 3 carrots, diced
• 2 stalks celery, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Optional: fresh parsley, for garnish

Instructions:

1. In a large bowl, season the beef stew meat with salt and pepper. In a skillet over medium heat, brown the meat on all sides. Transfer to the crockpot.
2. Add the pearl barley, beef broth, diced carrots, celery, onion, garlic, thyme, and bay leaf to the crockpot. Stir to combine.
3. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is tender and the barley is cooked through.
4. Before serving, remove the bay leaf. Taste and adjust seasoning as necessary. Garnish with fresh parsley if desired.

This crockpot beef and barley stew is the epitome of fall comfort food, offering a filling and nutritious meal that the whole family will love. The slow cooking method allows the flavors to meld beautifully, resulting in a savory and satisfying dish that’s perfect for cozy evenings. Pair it with crusty bread or a side salad to complete your meal, and enjoy the warmth it brings as you gather around the table on a cool autumn night. Leftovers also reheat wonderfully, making it a perfect candidate for lunch the next day!

Crockpot Tuscan Chicken

This crockpot Tuscan chicken is a vibrant and flavorful dish that captures the essence of fall with its blend of tomatoes, spinach, and Italian herbs. The slow cooker method ensures that the chicken becomes tender and infused with the rich flavors of the sauce. It’s a great way to incorporate more vegetables into your meal while still delivering a satisfying dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can (14 oz) diced tomatoes (with juices)
• 2 cups fresh spinach
• 1/2 cup sun-dried tomatoes, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 cup heavy cream
• Salt and pepper to taste
• Optional: grated Parmesan cheese, for serving

Instructions:

1. Place the chicken breasts in the bottom of the crockpot. Season with salt, pepper, and Italian seasoning.
2. Add the diced tomatoes, spinach, sun-dried tomatoes, onion, and garlic on top of the chicken.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
4. In the last 30 minutes of cooking, stir in the heavy cream to create a creamy sauce.
5. Serve hot, topped with grated Parmesan cheese if desired.

This crockpot Tuscan chicken is not only delicious but also visually appealing, making it a great option for dinner parties or family gatherings. The combination of fresh spinach, sun-dried tomatoes, and creamy sauce offers a delightful flavor profile that’s both comforting and nourishing. Serve it over pasta, rice, or alongside a green salad to complete your meal. The ease of preparation makes this dish a favorite for busy weeknights, and the leftovers are just as tasty the next day!

Slow Cooker Sweet Potato and Black Bean Tacos

These slow cooker sweet potato and black bean tacos are a perfect way to celebrate the flavors of fall while providing a healthy, plant-based dinner option. The combination of sweet potatoes, black beans, and spices creates a delicious filling that is not only satisfying but also packed with nutrients. This recipe is easy to prepare and is perfect for taco night, allowing everyone to customize their toppings.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• Salt and pepper to taste
• Corn or flour tortillas, for serving
• Optional toppings: avocado, salsa, cilantro, lime wedges

Instructions:

1. In the crockpot, combine the diced sweet potatoes, black beans, bell pepper, onion, garlic, cumin, smoked paprika, chili powder, salt, and pepper. Stir well to combine.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the sweet potatoes are tender.
3. To serve, warm the tortillas in a skillet or microwave. Spoon the sweet potato and black bean mixture onto each tortilla and top with your favorite toppings, such as avocado, salsa, and cilantro.

These slow cooker sweet potato and black bean tacos are a fantastic way to enjoy the comforting flavors of fall while keeping your meals healthy and vibrant. The combination of sweet and savory makes for a delightful filling that pairs perfectly with your choice of toppings. This recipe is also great for meal prep, as you can easily double it and enjoy leftovers throughout the week. Whether you’re hosting a taco night with friends or looking for a quick and nutritious weeknight dinner, these tacos will be a hit with everyone!

Crockpot Chicken and Dumplings

Crockpot chicken and dumplings is the ultimate comfort food, especially as the weather turns chilly. This hearty dish features tender chicken, vegetables, and fluffy dumplings all simmered together in a creamy broth. It’s an easy, one-pot meal that is perfect for busy weeknights and will have everyone asking for seconds!

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups chicken broth
• 1 can (10.5 oz) cream of chicken soup
• 1 cup carrots, sliced
• 1 cup celery, sliced
• 1 onion, diced
• 1 tsp garlic powder
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 can (16 oz) refrigerated biscuit dough, cut into quarters
• Fresh parsley, for garnish (optional)

Instructions:

1. Place the chicken breasts at the bottom of the crockpot and season with salt, pepper, garlic powder, and thyme.
2. Add the chicken broth, cream of chicken soup, carrots, celery, and onion. Stir to combine.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
4. About 30 minutes before serving, remove the chicken and shred it using two forks. Return the shredded chicken to the crockpot.
5. Add the biscuit dough pieces on top of the mixture, cover, and cook for an additional 30 minutes on high until the dumplings are fluffy and cooked through.
6. Serve hot, garnished with fresh parsley if desired.

This crockpot chicken and dumplings recipe is a timeless favorite that perfectly encapsulates the comfort of fall cooking. The creamy broth, tender chicken, and fluffy dumplings come together to create a warming meal that is both filling and satisfying. It’s a dish that not only warms your body but also your soul, making it a perfect choice for family dinners or gatherings with friends. Plus, it’s easy to make and cleanup is a breeze, allowing you to spend more time enjoying your meal and less time in the kitchen!

Slow Cooker Maple Mustard Glazed Carrots

These slow cooker maple mustard glazed carrots are a delightful side dish that complements any fall meal. The combination of sweet maple syrup and tangy mustard creates a flavorful glaze that elevates simple carrots to a new level. This easy recipe is perfect for potlucks, family dinners, or any occasion where you want to impress your guests with minimal effort.

Ingredients:

• 2 lbs baby carrots (or sliced regular carrots)
• 1/4 cup maple syrup
• 2 tbsp Dijon mustard
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh thyme, for garnish (optional)

Instructions:

1. In a mixing bowl, whisk together the maple syrup, Dijon mustard, olive oil, garlic powder, salt, and pepper.
2. Place the carrots in the crockpot and pour the maple mustard glaze over them. Toss to coat evenly.
3. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the carrots are tender and glazed.
4. Serve hot, garnished with fresh thyme if desired.

These slow cooker maple mustard glazed carrots are a fantastic way to showcase seasonal produce with their vibrant color and delicious flavor. The sweet and tangy glaze enhances the natural sweetness of the carrots, making them a standout side dish that pairs beautifully with roasted meats or autumn-inspired entrees. This recipe is not only easy to prepare but also allows you to focus on the main course, knowing that your side dish is cooking away in the background. It’s a delightful addition to any fall gathering and a perfect way to embrace the flavors of the season.

Crockpot Vegetarian Chili

This crockpot vegetarian chili is a hearty and nutritious dish that’s perfect for chilly fall evenings. Packed with beans, vegetables, and spices, it’s both filling and flavorful. This recipe offers a comforting alternative to traditional chili, ensuring everyone at the table can enjoy a warm, satisfying meal that’s entirely plant-based.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (14 oz) diced tomatoes (with juices)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup corn (fresh or frozen)
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• Optional toppings: avocado, cilantro, shredded cheese, sour cream

Instructions:

1. In the crockpot, combine the black beans, kidney beans, pinto beans, diced tomatoes, bell peppers, onion, garlic, corn, chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender and the flavors meld.
3. Taste and adjust seasoning as needed. Serve hot, topped with your favorite toppings like avocado, cilantro, or cheese.

This crockpot vegetarian chili is a vibrant and satisfying dish that highlights the rich flavors of fall produce while catering to a variety of dietary preferences. The combination of beans, vegetables, and spices creates a filling meal that’s perfect for any occasion. Whether you’re enjoying it as a cozy family dinner or serving it at a gathering, this chili is sure to impress. Plus, it’s easy to make in large batches, making it ideal for meal prepping or for leftovers that taste even better the next day. Embrace the comfort of autumn with this delightful and nutritious dish!

Crockpot Harvest Quinoa Bowl

This crockpot harvest quinoa bowl is a wholesome and colorful meal that captures the essence of fall. Packed with nutritious ingredients like quinoa, sweet potatoes, and cranberries, this dish is as nourishing as it is delicious. It’s perfect for meal prep and makes a hearty vegetarian option for any family dinner or gathering.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 medium sweet potatoes, diced
• 1 cup chopped kale (or spinach)
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts (optional)
• 1 tsp cinnamon
• 1 tsp thyme
• Salt and pepper to taste
• Optional toppings: feta cheese, avocado, or balsamic glaze

Instructions:

1. In the crockpot, combine the rinsed quinoa, vegetable broth, diced sweet potatoes, chopped kale, dried cranberries, walnuts, cinnamon, thyme, salt, and pepper. Stir to combine.
2. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the sweet potatoes are tender and the quinoa is fluffy.
3. Serve warm, topped with feta cheese, avocado, or a drizzle of balsamic glaze if desired.

This crockpot harvest quinoa bowl is a vibrant and hearty dish that makes the most of fall’s seasonal produce. The combination of sweet potatoes, cranberries, and quinoa offers a delightful mix of textures and flavors, making it a satisfying meal on its own or a perfect side dish. It’s a great option for busy weeknights as it can be prepared in advance and reheated easily. Enjoy it as a nourishing dinner, and feel free to customize the toppings to suit your taste—this recipe is sure to become a favorite in your fall meal rotation!

Crockpot Apple Cider Pulled Pork

Crockpot apple cider pulled pork is a mouthwatering dish that brings a taste of fall to your dinner table. The tender pork shoulder is cooked low and slow with apple cider, spices, and a hint of sweetness, creating a flavorful filling for sandwiches or a comforting main dish. This recipe is perfect for gatherings, tailgating, or a cozy family dinner.

Ingredients:

• 3-4 lb pork shoulder (or pork butt)
• 1 cup apple cider
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tbsp Dijon mustard
• 1 onion, sliced
• 4 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp ground cinnamon
• Salt and pepper to taste
• Optional: buns for serving, coleslaw for topping

Instructions:

1. Place the sliced onion at the bottom of the crockpot. Season the pork shoulder with salt and pepper, then place it on top of the onions.
2. In a bowl, whisk together the apple cider, apple cider vinegar, brown sugar, Dijon mustard, garlic, smoked paprika, and cinnamon. Pour the mixture over the pork.
3. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the pork is tender and easily shredded with a fork.
4. Remove the pork from the crockpot and shred it using two forks. Return the shredded pork to the crockpot and stir to combine with the juices.
5. Serve on buns with coleslaw, if desired.

This crockpot apple cider pulled pork is a delightful way to celebrate the flavors of fall with its sweet and savory profile. The slow cooking method ensures that the pork becomes incredibly tender and infused with the rich flavors of apple cider and spices. It’s perfect for casual gatherings, allowing you to spend time with your guests rather than slaving away in the kitchen. Serve it with your favorite sides or atop fresh buns for a satisfying meal that’s sure to please everyone. Leftovers can be easily reheated and make for delicious lunches throughout the week!

Crockpot Pumpkin Chili

Crockpot pumpkin chili is a unique and hearty dish that combines the warmth of chili with the flavors of fall. The addition of pumpkin not only adds a rich texture but also boosts the nutrition of this comforting meal. This recipe is perfect for chilly evenings and makes an excellent vegetarian option, sure to satisfy everyone at the table.

Ingredients:

• 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14 oz) diced tomatoes (with juices)
• 1 bell pepper, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• Optional toppings: sour cream, shredded cheese, cilantro, tortilla chips

Instructions:

1. In the crockpot, combine the pumpkin puree, black beans, kidney beans, diced tomatoes, bell pepper, onion, garlic, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender and the flavors have melded together.
3. Serve hot, topped with your favorite toppings like sour cream, cheese, cilantro, or tortilla chips.

This crockpot pumpkin chili is a delightful twist on traditional chili, offering a creamy and flavorful dish that captures the essence of fall. The pumpkin adds a unique richness while complementing the spices and beans beautifully. It’s a great choice for a hearty family dinner or for entertaining, as it can easily be made in large batches. Serve it with crusty bread or over rice for a complete meal, and enjoy the cozy flavors that make autumn such a special season. Plus, this chili is perfect for leftovers, allowing the flavors to deepen even more as it sits!

Crockpot Creamy Tuscan Chicken

Crockpot creamy Tuscan chicken is a rich and savory dish that transports you straight to Italy with its delightful blend of sun-dried tomatoes, spinach, and creamy sauce. This recipe is perfect for a busy weeknight, as it requires minimal prep time and delivers a gourmet meal that your family will love. Serve it over pasta, rice, or alongside crusty bread to soak up the delicious sauce!

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup sun-dried tomatoes, chopped (oil-packed or dry, rehydrated)
• 2 cups fresh spinach
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Fresh basil, for garnish (optional)

Instructions:

1. Place the chicken breasts in the crockpot and season with salt, pepper, and Italian seasoning.
2. Add the sun-dried tomatoes, minced garlic, chicken broth, and heavy cream on top of the chicken. Stir gently to combine.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
4. About 30 minutes before serving, add the fresh spinach and Parmesan cheese, stirring until the spinach wilts and the cheese is melted.
5. Serve hot, garnished with fresh basil if desired, over pasta, rice, or with crusty bread.

Crockpot creamy Tuscan chicken is a delightful dish that combines the flavors of Italian cuisine with the convenience of slow cooking. The creamy sauce, infused with the flavors of sun-dried tomatoes and garlic, envelops the tender chicken, creating a truly comforting meal. This recipe is perfect for family gatherings or special occasions when you want to impress your guests without spending hours in the kitchen. Its versatility means you can serve it with various sides, and leftovers reheat beautifully for a quick lunch or dinner throughout the week.

Crockpot Beef and Butternut Squash Stew

This hearty crockpot beef and butternut squash stew is the perfect dish for fall. With tender chunks of beef, nutritious butternut squash, and a medley of vegetables, this stew is comforting and nourishing. The slow cooking process allows the flavors to meld beautifully, creating a rich and satisfying meal that warms you from the inside out.

Ingredients:

• 2 lbs beef stew meat, cut into 1-inch pieces
• 2 cups butternut squash, peeled and diced
• 1 onion, chopped
• 2 carrots, sliced
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 can (14 oz) diced tomatoes (with juices)
• 1 tsp dried thyme
• 1 tsp paprika
• Salt and pepper to taste
• Fresh parsley, for garnish (optional)

Instructions:

1. In the crockpot, combine the beef stew meat, butternut squash, onion, carrots, and minced garlic.
2. Pour in the beef broth and diced tomatoes. Add thyme, paprika, salt, and pepper, stirring to combine.
3. Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
4. Serve hot, garnished with fresh parsley if desired, and enjoy with crusty bread or over rice.

Crockpot beef and butternut squash stew is a hearty, filling dish that encapsulates the flavors of fall. The tender beef and sweet butternut squash meld beautifully, creating a stew that is as comforting as it is nutritious. This recipe is an excellent option for meal prepping, as it can be made in large batches and enjoyed throughout the week. Whether you’re gathering with family or enjoying a cozy night in, this stew is sure to become a staple in your fall menu, providing warmth and comfort during those chilly evenings.

Crockpot Cheesy Broccoli and Rice Casserole

Crockpot cheesy broccoli and rice casserole is a creamy, cheesy dish that makes a perfect side or main course. This comforting casserole combines fluffy rice, fresh broccoli, and a rich cheese sauce, making it a hit with both kids and adults. It’s an easy, one-pot meal that fits perfectly into any busy schedule and brings the flavors of fall to your dinner table.

Ingredients:

• 1 cup uncooked brown rice
• 2 cups vegetable broth
• 2 cups fresh broccoli florets (or frozen)
• 1 cup shredded cheddar cheese
• 1 cup cream of mushroom soup (or cream of chicken)
• 1/2 cup onion, chopped
• 1 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper to taste
• Optional: additional cheese for topping

Instructions:

1. In the crockpot, combine the uncooked brown rice, vegetable broth, chopped onion, cream of mushroom soup, garlic powder, paprika, salt, and pepper. Stir to mix well.
2. Add the fresh broccoli florets on top of the rice mixture. Do not stir.
3. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the rice is tender and the liquid is absorbed.
4. About 15 minutes before serving, stir in the shredded cheddar cheese until melted. If desired, sprinkle additional cheese on top and cover until melted.
5. Serve hot as a main dish or a side, and enjoy!

Crockpot cheesy broccoli and rice casserole is a wonderfully creamy and satisfying dish that is sure to please everyone at the table. With its cheesy goodness and nutritious ingredients, it’s a fantastic way to incorporate vegetables into your meals without sacrificing flavor. This recipe is perfect for busy families, as it can be prepped in advance and left to cook throughout the day. It’s also a great option for potlucks or gatherings, as it can easily be doubled to feed a crowd. Enjoy this comforting casserole as a delicious addition to your fall dinner repertoire!

Note: More recipes are coming soon!