7 Crockpot Stews & Casseroles for Fall

Fall calls for comfort food, and is there anything more comforting that have a big bowlful of a slow cooked stew or casserole waiting for you at the end of a cold day?! I think not.

As soon as the weather turns, these recipes are the ones I always come back to. We’re covering cozy classics like beef bourguignon and turkey stew, and we’ve got some new ideas for you if you want to shake things up, including a Mexican inspired dinner and a twist on an Italian favorite. 

If you’re leaning into your crockpot era right now, then honestly, same. I think you’ll also enjoy my crockpot pot roasts, crockpot fall soups, and crockpot comfort food dinners for fall and winter. 

Crockpot Poor Man’s Stew 

Don’t let the name fool you! My poor man’s stew might be budget friendly and easy to stretch to feed a big family, but it’s definitely not lacking when it comes to flavor and satisfaction. Ground beef, potatoes, carrots, and tomatoes, all slow cooked together to make a foolproof, reliable meal that’s got fall and winter written all over it. 

Crockpot Beef Bourguignon (French Beef Stew) 

This recipe is the first one that I really perfected in the slow cooker – over 20 years ago! – and I come back to it every single fall. The beef becomes melt-in-the-mouth tender, the carrots become so sweet when cooked in the red wine, and I think you’d be hard pushed to find a crockpot dinner quite as cozy and comforting as this one. It’s easy enough for a family dinner but fancy enough for hosting. 

Crockpot Lumberjack Casserole 

Ground beef, potatoes, beans, and veggies cook low and slow, and everything gets topped with a cheesy layer for a fall comfort food dinner that’s approved by adults and kids alike. This one is the kind of hearty, stick to your ribs dinner that you need when the weather turns cold. 

Serves: 8 

Ingredients:

• 2 lbs lean ground beef
• 1 onion, diced
• 3 cloves garlic, minced
• 5 gold potatoes, cubed
• 2 (15 oz) cans kidney beans, drained and rinsed
• 2 (10 oz) cans diced tomatoes & green chilies (Rotel)
• 1 (10.5 oz) can cream of mushroom soup
• ½ cup beef broth
• 1 teaspoon chili powder
• ½ teaspoon dried oregano
• ½ teaspoon dried parsley
• Salt and pepper, to taste
• 8 oz shredded Colby Jack cheese, for topping

Instructions:

• Add the ground beef, onion, and garlic to a large skillet and cook over medium-high heat until the beef is browned and cooked through. Transfer everything to the slow cooker.
• Add the potatoes, kidney beans, diced tomatoes and green chilies, cream of mushroom soup, beef broth, chili powder, oregano, parsley, salt, and pepper. Stir gently until everything is combined.
• Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the potatoes are nice and tender.
• About 10 minutes before serving, give everything a stir and scatter the shredded cheese over the top. Pop the lid back on and let the cheese melt, then serve.

Crockpot Turkey Stew 

It’s almost the season for leftovers, and this turkey stew is the workhorse I bring out after every Thanksgiving and Christmas celebration. It’s super forgiving so you can throw in any veggies you have that need using, and it’s a fuss-free bowl of warmth that really nourishes your soul. Just add crusty bread. 

Serves: 6

Ingredients:

• 3 cups leftover turkey
• 2 large potatoes, peeled and diced
• 2 large carrots, peeled and diced
• 2 stalks celery, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups turkey broth
• 1 (1 oz) packet turkey gravy mix
• 1 teaspoon poultry seasoning
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 cup heavy cream
• 2 tablespoons cornstarch
• 1 cup frozen peas
• Parsley for garnish, optional

Instructions:

• Add the turkey, potatoes, carrots, celery, onion, and garlic to your slow cooker.
• In a separate bowl, whisk together the turkey broth, gravy mix, poultry seasoning, garlic powder, and onion powder. Pour the mixture over the turkey and vegetables.
• Cover and cook on high for around 4 hours or low for 6 hours, until the vegetables are nice and tender.
• In a small bowl, whisk the heavy cream and cornstarch together until smooth. Pour into the slow cooker and stir well to combine.
• Stir in the frozen peas, cover, and cook for another 30 minutes, until the stew has thickened and the peas are heated through.
• Give everything a final stir, garnish with parsley if you like, and serve.

Crockpot Taco Casserole 

Mexican inspired food might not be the first thing you think of when you’re planning your fall recipe rotation, but this taco casserole ticks all the boxes and it makes for a great weeknight dinner when you want something a little different to your traditional fall soups and stews. The crunchy chips and all your favorite toppings take things up a level! 

Serves: 6

Ingredients:

• 1 tablespoon olive oil
• 2 pounds lean ground beef
• 1 small yellow onion, diced
• 1 package mild taco seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 (15 oz) can mild red enchilada sauce
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn kernels, drained
• 1 cup chunky salsa
• 6 ounces corn tortilla chips, divided
• 2 cups shredded Mexican cheese blend, divided

Optional Toppings:

• Avocado slices
• Sour cream
• Diced tomatoes
• Fresh chopped cilantro
• Lime wedges

Instructions:

• Lightly spray a 6-quart or larger crockpot with nonstick cooking spray.
• Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 7–10 minutes, breaking it up as it browns. Drain away any excess grease.
• Add the onion, taco seasoning, salt, pepper, garlic powder, enchilada sauce, black beans, corn, and salsa. Stir everything together and cook for another 2–5 minutes.
• Spoon the beef mixture into the crockpot. Add the tortilla chips and 1 cup of the shredded cheese, then gently stir everything together.
• Cover and cook on HIGH for 2 hours.
• Sprinkle the remaining cheese evenly over the top. Cover again and cook on LOW for another 20–30 minutes, until the cheese is completely melted.
• Serve with your choice of avocado, sour cream, diced tomatoes, fresh cilantro, and lime wedges.

Crockpot Stuffed Pepper Casserole 

I’m bringing the Italian vibes with this one. It was inspired by the flavors of stuffed peppers, but in true Scoop & Sprinkle style, we’re keeping things easy so this becomes something you’ll actually want to make on a busy weeknight. Easy, cheesy, and just what I want on a chilly evening after the school run! 

Serves: 6

Ingredients:

• 1 pound ground beef, browned and drained
• 1 small onion, diced
• 2 bell peppers, diced
• 1 cup uncooked long-grain rice
• 1 (15 oz) can diced tomatoes
• 1½ cups beef broth
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1½ cups shredded mozzarella cheese

Instructions:

• Add the cooked ground beef, onion, bell peppers, rice, diced tomatoes, beef broth, Italian seasoning, salt, and pepper to the slow cooker. Stir everything together to combine.
• Cover and cook on low for 6–7 hours, or until the rice is cooked through and tender.
• Scatter the shredded mozzarella evenly over the top. Cover and cook for another 20–30 minutes, until the cheese is nicely melted.
• Give everything a gentle stir and serve warm.

Crockpot Tater Tot Casserole 

A fun one that’s made with kids in mind, but the adults at my table always love this too! My slow cooked tater tot casserole is made with ground beef and plenty of melty cheese, and it’s the kind of fuss-free dinner that you’ll make over and over during crockpot season.

Serves: 6

Ingredients:

• 32 ounces frozen tater tots
• 1 pound ground beef, browned and drained
• 2 cups shredded cheddar cheese, divided
• 10.5 ounces cheese sauce
• 1 tablespoon taco seasoning
• ½ tablespoon minced onion
• Fresh chopped cilantro, for garnish (optional)

Instructions:

• Spray the inside of your crockpot lightly with nonstick cooking spray.
• Arrange half of the frozen tater tots in an even layer across the bottom.
• Add the cooked ground beef, cheese sauce, taco seasoning, minced onion, and half of the shredded cheddar to a medium bowl. Stir until everything is well combined.
• Spoon the cheesy beef mixture over the tater tots and spread it out evenly.
• Arrange the remaining tater tots over the beef mixture in a single layer.
• Scatter the rest of the shredded cheddar over the top.
• Cover and cook on HIGH for around 2½ hours. Garnish with fresh cilantro if you like, then serve warm.