Slow Cooker Recipes for Fall

Recipes By Elena Boaghi |

It’s easy to ignore your slow cooker in the summer… hot foods sound less than appealing, and you’re too busy doing all of the fun summer things to give dinner much thought. But now that sweater weather is approaching and you’re taking a pause on vacation days till winter, it’s time to break out the Crock-Pot recipes again.

You get to put minimal effort into cooking dinner, and you’ll likely have leftovers (the OG meal prep). Best of all, these healthy fall slow-cooker recipes are filled with pumpkin, cinnamon, apples, and sage, so you’re pretty much guaranteed a flavorful, delicious-smelling meal.

There’s about 1,0001 pumpkin-flavored cookies, candies, and coffees in stores right now, so do yourself a favor and get your pumpkin fix at home, in the a.m. It’ll make it way easier to resist that pumpkin spice latte once the afternoon rolls around.

This creamy vegan soup is a must on the first chilly day of fall. It’s made with coconut milk, garlic, sweet potatoes, apples, vegetable stock, and turmeric. If you’re feeling ambitious, top it with maple-roasted chickpeas, though it’s just as good without.

Think of these as a healthier (and easier) alternative to apple pie. Just wash and core apples, scoop a brown sugar mixture inside, and put ’em in the Crock-Pot with a little apple juice. Serve with nuts or a dollop of your favorite ice cream.

Whether you’re fighting a cold or just want a cozy bowl of soup, this chicken potato soup is sooo comforting. With a simple recipe of chicken broth, chicken breast, veggies, and bacon, it’s creamier than mom’s homemade version but tasty enough to become the next classic.

Make this as a side to add to your lunch or dinner throughout the week—it tastes as good with chicken as it does with tofu. It’s just sweet enough thanks to maple syrup and coconut sugar, and subs in turkey bacon to make it a little lighter.

This pork tenderloin dish is not your grandma’s recipe. It’s rubbed with paprika, brown sugar, garlic, and thyme, then gets cooked in an apple butter, ACV, and mustard sauce. Serve with grits, like the recipe calls for, or an easy side of roasted veggies.

This soup goes heavy on the fall ingredients (sage, cinnamon, and squash) and we’re so happy about it. A Granny Smith apple makes it just a little tart, and you can control the spice factor by serving the cayenne pepper on top. Plus, it uses coconut milk, so it works for vegan or nondairy diets.

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