7 Cozy Fall Slow Cooker Recipes You’ll Love

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There’s something about fall that makes you want to cook. I know I feel it the second the leaves start to change color, and I’m not the only one. But if you’re also like me, you might not be the best at cooking, nor do you have the time to make extravagant meals that aren’t frozen. Enter slow cooker meals — the solution to all of us lazy chefs’ problems.


Crockpot Stuffed Peppers

Thank you isabel eats for the recipe!


  • 1 lb. ground beef

  • 1 15-oz. can black beans (drained and rinsed)

  • 1 + ½ cups shredded cheese

  • 1 cup uncooked quinoa

  • 2 Tbsp tomato paste

  • 1 Tbsp chili powder

  • 1 tsp ground cumin

  • 1 tsp coarse kosher salt

  • ½ tsp onion powder

  • ½ tsp garlic powder

  • ½ tsp paprika

  • ¼ tsp dried oregano

  • 6 large bell peppers (tops and stems removed)

  • Chopped cilantro (for topping)

  • Sour cream (for topping)


  1. Pour ½ cup of water into a large 6-quart slow cooker and set it aside. 

  2. In a large bowl, add the ground beef, black beans, 1 cup shredded cheese, uncooked quinoa, tomato paste, chili powder, ground cumin, salt, garlic powder, onion powder, paprika, and dried oregano. Mix everything together until just combined. 

  3. Spoon the mixture into each bell pepper until it’s completely packed to the top. 

  4. Transfer the bell peppers to a slow cooker and cover on low for 6 hours or on high for 3 hours.

  5. Uncover, top the peppers with the remaining ½ cup shredded cheese, and cover for 10 more minutes to melt the cheese. 

  6. Top with chopped cilantro and sour cream and serve immediately.


Creamiest Crockpot Chicken and Rice

Thank you The Girl on Bloor for the recipe!


  • 1 yellow onion (diced)

  • 2 cups frozen vegetables

  • 1 cup long grain white rice (dry, not cooked)

  • 1 tsp dried thyme

  • 1 tsp salt

  • ¼ tsp pepper

  • 4 garlic cloves (minced)

  • 1 Tbsp Dijon mustard

  • 1 lb. chicken breasts (diced)

  • 2 cups chicken broth

  • ½ cup sour cream

  • 1 cup cheddar cheese

  • Parsley (for garnish)


  1. Spray your crockpot with cooking spray, then add all the ingredients except for the sour cream, cheese, and parsley in the order in which they are listed. Make sure to push the rice down underneath the liquid as much as possible. 

  2. Cook on high for about 3 hours, or on low for 6 hours, stirring 2-3 times midway through cooking. 

  3. Stir in the cream cheese and cheese at the end of the cooking time, stirring well to combine. 

  4. Serve garnished with fresh parsley.


Slow Cooker Buffalo Chicken Noodle Soup

Thank you Host the Toast for the recipe!


  • 1 + ½ lbs. boneless, skinless chicken breasts

  • 4 medium carrots (peeled and chopped)

  • 4 celery stalks (chopped)

  • 1 small yellow onion (chopped)

  • 3 garlic cloves (minced)

  • 1 + ½ Tbsp dry ranch dressing mix

  • ½ cup buffalo sauce (plus more to taste)

  • 6 cups low-sodium chicken broth

  • Salt and freshly ground black pepper 

  • 2 Tbsp cornstarch

  • 2 + ½ cups uncooked wide egg noodles

  • ¼ cup roughly chopped fresh parsley

  • Blue cheese crumbles (for serving)


  1. In a slow cooker, combine the uncooked chicken breasts, carrots, celery, yellow onion, garlic, ranch mix, buffalo sauce, and chicken broth. Cover and cook on low heat for 6 hours, or until the chicken can be easily shredded with a fork. 

  2. Remove the cooked chicken from the slow cooker, roughly shred it so that the large pieces still remain, chop them into bite-sized chunks, and set them aside. 

  3. Taste and season the broth accordingly with salt, pepper, and additional buffalo sauce. 

  4. Combine the cornstarch with 2 tablespoons of cold water to make a slurry. Stir the slurry into the slow cooker and add the egg noodles and parsley. Cook for an additional 10 minutes, or until the noodles are softened. 

  5. Stir the chicken back into the soup and serve. Top with blue cheese crumbles if desired.


Slow Cooker Thai Peanut Chicken

Thank you Well Plated for the recipe!


  • 2 cans light coconut milk

  • ¼ cup peanut butter

  • 3 Tbsp red curry paste

  • 2 Tbsp fish sauce

  • 2 Tbsp coconut sugar

  • 2 Tbsp minced fresh ginger

  • 1 Tbsp minced  garlic

  • ¼ tsp crushed red pepper flakes

  •  2 lbs. skinless chicken breasts (cut into 1 + ½-inch pieces)

  • 1 small butternut squash (peeled, seeded, and cut into ½-inch cubes)

  • 2 large red bell pepper (cored and thinly sliced)

  • 1 medium yellow onion (thinly sliced)

  • 2 cups frozen peas (thawed)

  • 2 Tbsp freshly squeezed lime juice

  • Prepared brown rice (for serving)

  • Chopped fresh cilantro (for serving)


  1. In a 6-quart slow cooker, whisk the coconut milk, peanut butter, curry paste, fish sauce, coconut sugar, ginger, garlic, and red pepper flakes until everything is smooth. 

  2. Add the chicken pieces, squash, red bell pepper, and onion to the slow cooker and stir gently to coat with the sauce. The mixture will be very thick. Cover and cook on high for 2-3 hours or on low for 5-6 hours.

  3. Thirty minutes before you’re ready to serve, add the peas. Immediately before serving, stir in the lime juice. 

  4. Serve over rice and with a generous sprinkle of fresh cilantro.


Crockpot Parmesan White Bean Chicken Soup

Thank you Half-Baked Harvest for the recipe!


  • 2 Tbsp salted butter

  • 1 lb. chicken breasts or thighs

  • 2 shallots (thinly sliced)

  • 4-6 garlic cloves (minced and grated)

  • 4 ribs of celery (chopped)

  • 3 sprigs fresh thyme + 2 Tbsp thyme leaves

  • 3 springs fresh rosemary

  • 6 cups low sodium chicken broth

  • ½ cup dry white wine

  • 1 cup grated parmesan + 1 parmesan rind

  • 1 pinch crushed red pepper flakes

  • Kosher salt and black pepper 

  • 1 can white beans (drained)

  • 1 bunch Tuscan kale (roughly chopped)

  • Juice from 1 lemon

  • 1 lb. short cut pasta 

  • 1 delicata squash (halved, seeded, and cut into ¼-inch half circles)

  • 1 Tbsp extra virgin olive oil 

  • 1 Tbsp chopped fresh sage


  1. In your crockpot bowl, combine the butter, chicken, shallots, garlic, celery, thyme, rosemary, broth, wine, parmesan rind, and a pinch of red pepper flakes. Season with salt and pepper. Cover and cook on low for 5-6 hours or high for 4-5 hours. 

  2. Once it’s done cooking, remove the chicken and shred it. Stir ½ cup of grated parmesan, kale, white beans, and lemon juice. Cover and cook for another 10 minutes. Remove the parmesan rind. Stir in the shredded cheese and taste and season with salt and pepper. 

  3. About 30 minutes before serving, make the squash. Preheat the oven to 425°F. Toss the squash, olive oil, 2 tablespoons of thyme leaves, sage, ½ cup parmesan, and a pinch of salt and pepper on a baking sheet. Transfer the sheet to the oven and roast for 20-25 minutes, flipping halfway through. 

  4. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until it’s al dente and drain. 

  5. Divide the pasta among the bowls and pour the soup on top. Top each bowl with the squash and additional parmesan.


Slow Cooker Chili

Thank you Cooking Classy for the recipe!


  • 1 Tbsp olive oil 

  • 2 lbs. lean ground beef

  • 1 large yellow onion (finely chopped)

  • 2 cans diced tomatoes with green chiles

  • 3 cans tomato sauce

  • ½ cup beef broth

  • 2 Tbsp chili powder

  • 2 + ½ tsp ground cumin 

  • 2 tsp paprika

  • 2 tsp unsweetened cocoa powder

  • 1 tsp granulated sugar

  • ½ tsp ground coriander

  • Salt and freshly ground black pepper

  • 1 can dark red kidney beans (drained and rinsed)

  • 1 can light red kidney beans (drained and rinsed)

  • Shredded cheddar cheese (for serving)


  1. Heat the olive oil in a large and deep nonstick skillet over medium-high heat. Add the onion and sauté for 3 minutes, then add the garlic and sauté for 30 more seconds. Pour the onions into a 6 or 7 quart slow cooker. 

  2. Return the skillet to medium-high heat, add the beef, and cook, stirring occasionally until the beef has browned. 

  3. Drain most of the fat from the beef, leaving about 2 tablespoons in with the beef. Pour the browned beef into a slow cooker. Stir in the diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander, and season the mixture with salt and pepper to taste. 

  4. Cover the slow cooker with a lid and cook on low heat for 5-6 hours. 

  5. Stir in the dark and light kidney beans and allow them to heat through for about 2 minutes. Serve warm with the desired toppings.


Which slow cooker meal are you most excited about this autumn? Comment below!

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