15 Cozy Fall Crockpot Recipes You’ll Want on Repeat

One thing about me is that I firmly believe that the crockpot deserves a spot on your kitchen bench at any time of the year. But i’ll admit that there’s something extra special about all the wonderful dishes and dinners you can make in your slow cooker once fall hits.

We’re talking melt-in-the-mouth meats ready to be loaded over mashed potatoes, warming bowlfuls of hearty soups, homestyle stews, sausage casseroles, stews, and satisfyingly spicy chilis. All these meals are easy to prep (including plenty of dump and go options with almost zero hands-on time), and they’re just perfect for family dinners, weeknights meals, and weekend gatherings when you want to feed a hungry crowd. 

Crockpot Beef Bourguignon 

This beef bourguignon is one of my all-time favorite slow cooker dinners. It’s a rich, comforting French-inspired stew with melt-in-your-mouth beef, tender vegetables, and a deeply flavorful red wine sauce that tastes like it’s been simmering for days. If you only try one new crockpot recipe this sweater season, make it this one! 

Crockpot Chicken Pot Roast 

Pot roast doesn’t always have to mean beef. This version uses chicken instead, and the result is lighter but every bit as comforting, with sweet carrots and a rich gravy that’s made for spooning over creamy mashed potatoes. It’s simple and familiar, but still a little different from the usual fall rotation.

Crockpot Chicken Noodle Soup 

When someone in my house starts feeling under the weather, this is the soup I make. It’s light, brothy, and packed with tender chicken, vegetables, and noodles, so it feels nourishing without being too heavy. It’s just as welcome on a chilly fall evening as it is on a sick day when all you want is a bowl of something warm and comforting.

Crockpot Korean BBQ Meatballs

Not every fall dinner has to be a stew! If you’re craving something with a little heat, these Korean BBQ meatballs are a great way to mix things up. The sweet, sticky sauce has just enough spice to warm you up, and I love serving them over fluffy rice for an easy dinner. 

Crockpot Texas Roadhouse Pot Roast 

If your family loves a good pot roast, this Texas Roadhouse-inspired version is one to add to the list. It has all the rich, comforting flavors you’d expect, with fall-apart beef and plenty of gravy for spooning over mashed potatoes. It’s always a hit at my house, especially once the weather starts turning colder.

Crockpot Chicken Pot Pie 

This slow cooker version keeps things easy by letting the filling do all the work while a batch of store-bought biscuits becomes the perfect golden topping. It’s everything you want from a pot pie, without the fuss of making pastry from scratch!

Crockpot Poor Man’s Stew 

This proves you don’t need an expensive cut of meat to make something really satisfying. Made with ground beef, potatoes, and plenty of vegetables, Poor Man’s Stew is hearty, budget-friendly, and all cooked in one pot. Just put a loaf of crusty bread on the table and dinner is sorted.

Crockpot Beef Gnocchi 

Italian comfort food is hard to beat, especially when the weather turns chilly. This crockpot beef gnocchi has a rich, slow-simmered tomato sauce that’s somewhere between a hearty meat sauce and a ragù, with soft, pillowy gnocchi stirred in at the end. Great for weeknight meals or even weekend hosting! 

Crockpot Italian Meatloaf 

If your family already loves meatloaf, this is a fun way to change things up. The Italian seasoning, marinara, and blanket of melted cheese give it a completely different feel from the classic version, but it’s just as satisfying. Slice it thick and serve it with mashed potatoes for an easy dinner that’s perfect when the weather starts cooling off.

Crockpot Sausage & Peppers

Full of flavor without needing a long ingredient list! The Italian sausage cooks until it’s juicy and tender, while the peppers and onions soften into a rich marinara sauce. Serve it in toasted rolls, over mashed potatoes, or with pasta for an easy meal that always goes down well.

Serves: 10

Ingredients:

• 2 (19 oz) packages Italian sausage links
• 1 tablespoon olive oil, for searing
• 6 bell peppers in a mix of colors, sliced into strips
• 2 onions, sliced into strips
• 4 garlic cloves, minced
• 1½ cups marinara sauce
• 1 tablespoon Italian seasoning
• Salt and black pepper, to taste

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Add the sausage links and sear for 2–3 minutes per side, until browned. They do not need to be cooked through at this stage.
2. Add the bell peppers, onions, garlic, marinara sauce, Italian seasoning, salt, and pepper to the slow cooker. Stir to combine.
3. Place the seared sausage links on top of the pepper mixture.
4. Cover and cook on Low for 5 hours or High for 3 hours, until the sausages are cooked through and the peppers and onions are tender.
5. Stir everything together before serving so the sausages are well coated in the sauce.

Crockpot Salisbury Steak

Salisbury steak is a budget-friendly dinners that never really goes out of style. Tender beef patties simmer away in a rich onion gravy until they’re full of flavor and practically begging to be served over mashed potatoes. It’s simple, filling, and exactly the kind of meal that hits the spot on a cold evening.

Serves: 6

Ingredients:

Beef Patties

• 2 lbs lean ground beef
• ½ cup Italian-style breadcrumbs
• ¼ cup milk
• 1 egg
• 1 tablespoon Worcestershire sauce
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil (for frying)

Gravy

• 4 oz sliced mushrooms
• 1 onion, sliced
• 2 garlic cloves, minced
• 1½ cups beef broth
• 1 (10.5 oz) can cream of mushroom soup
• 1 (1 oz) packet beefy onion soup mix

Instructions:

1. Add the sliced onion, mushrooms, and garlic to the bottom of the slow cooker.
2. In a large bowl, combine the ground beef, breadcrumbs, milk, egg, Worcestershire sauce, salt, and pepper. Mix until just combined, then shape into 8 equal patties.
3. Heat the olive oil in a large skillet over medium-high heat. Brown the patties for 3–4 minutes per side. They don’t need to be fully cooked—just nicely browned. Transfer them to the slow cooker.
4. In a medium bowl, whisk together the beef broth, cream of mushroom soup, and beefy onion soup mix until smooth. Pour the gravy mixture over the patties.
5. Cover and cook on Low for 4–5 hours, until the patties are cooked through and tender.
6. Spoon the rich onion and mushroom gravy over the patties before serving.

Crockpot Red Chicken Chili 

If you usually make beef chili, this chicken version is a great one to throw into the mix. It makes a big batch, so it’s ideal if you’re feeding a crowd for game day, having friends over, or just want leftovers for the week ahead. Set out bowls of cheese, sour cream, tortilla chips, and cilantro, and let everyone help themselves.

Serves: 8

Ingredients:

• 1½ lbs boneless, skinless chicken breasts
• 1 large green bell pepper, chopped
• 1 onion, chopped
• 4 garlic cloves, minced
• 2 (10 oz) cans Rotel diced tomatoes and green chilies
• 1 (15 oz) can no-salt tomato sauce
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can kidney beans, rinsed and drained
• 1 (12 oz) package frozen corn kernels
• 1½ cups low-sodium chicken broth
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• Salt and black pepper, to taste

Instructions:

1. Add the chicken breasts to the slow cooker in an even layer.
2. Top with the bell pepper, onion, garlic, Rotel, tomato sauce, black beans, kidney beans, and corn.
3. Pour in the chicken broth, then sprinkle the cumin, chili powder, parsley, oregano, smoked paprika, salt, and pepper over the top.
4. Cover and cook on Low for 6–8 hours or High for 4–5 hours.
5. Remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker and stir it into the chili.
6. Ladle into bowls and serve with your favorite toppings.

Crockpot Chili Colorado 

If you’re in the mood for something a little different, Chili Colorado is well worth trying. Tender chunks of beef slowly cook in a rich red chile sauce that’s full of deep, bold flavor—the name actually refers to the color of the chiles, not tomatoes. Serve it with warm tortillas, rice, or beans for a dinner that feels a little more special than your usual weeknight meal.

Serves: 6

Ingredients:

• 3½ lbs boneless beef chuck roast, cut into 1-inch chunks
• 2–3 tablespoons vegetable oil (for searing the meat)
• 6 dried guajillo chiles, stems and seeds removed
• 4 dried ancho chiles, stems and seeds removed
• 4 dried árbol chiles, stems and seeds removed
• 4 cups beef broth, divided
• 1 onion, quartered
• 4 garlic cloves
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon Mexican oregano
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• ½ teaspoon smoked paprika
• ⅛ teaspoon ground cinnamon
• 2 bay leaves

Optional Cornstarch Slurry:

• 2 tablespoons cornstarch
• 2 tablespoons water

Instructions:

1. Rinse the dried chiles and place them in a saucepan with 2 cups of the beef broth, the quartered onion, and garlic cloves. Bring to a boil, then reduce to a simmer and cook uncovered for about 20 minutes, until the chiles have softened.
2. Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides, then transfer it to the slow cooker.
3. Remove the chile mixture from the heat and stir in the remaining 2 cups of beef broth to cool it slightly. Transfer everything to a blender or food processor and blend until completely smooth.
4. Pour the red chile sauce over the beef. Add the salt, pepper, Mexican oregano, cumin, chili powder, smoked paprika, cinnamon, and bay leaves.
5. Cover and cook on Low for 7–8 hours or High for 4–5 hours, until the beef is fork tender.
6. About 30 minutes before serving, stir together the cornstarch and water to make a slurry, then stir it into the sauce if you’d like a thicker consistency. Cover and cook until the sauce has thickened.
7. Remove and discard the bay leaves before serving.

Crockpot Beef Stroganoff

Rich, creamy, and made for cooler weather, beef stroganoff is the kind of dinner everyone looks forward to. Tender beef is slow cooked until it’s perfectly soft, then finished with cream cheese and sour cream for a silky sauce that clings to every bite of egg noodles. It’s proper comfort food without much effort.

Serves: 6

Ingredients:

• 2 lbs beef stew meat or chuck roast, cut into chunks
• 1 small onion, sliced
• 2 cups sliced mushrooms
• 2 garlic cloves, minced
• 1 (10.5 oz) can cream of mushroom soup
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• 8 oz cream cheese, softened and cubed
• 1 cup sour cream
• 12 oz wide egg noodles, cooked and drained
• Fresh chopped parsley (optional, for serving)

Instructions:

1. Add the beef, onion, mushrooms, garlic, cream of mushroom soup, beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and pepper to the slow cooker.
2. Stir to combine, then cover and cook on Low for 6–8 hours or High for 3–4 hours, until the beef is fork tender.
3. About 20 minutes before serving, stir in the cubed cream cheese and sour cream until the sauce is smooth and creamy.
4. Add the cooked egg noodles and gently stir until they’re well coated in the sauce.
5. Garnish with fresh parsley, if using, and serve warm.

Crockpot Turkey Chili