13 Fall Slow Cooker Recipes That Cook Themselves

13 Fall Slow Cooker Recipes That Cook Themselves

13 Fall Slow Cooker Recipes That Cook Themselves

Let’s be real—fall is the season of cozy sweaters, crunchy leaves, and… zero energy to cook.

You’ve got school runs. Work deadlines. Piles of laundry that whisper judgment. And yet, somehow, you still need dinner.

That’s where the slow cooker comes in.

Not the fancy one with ten settings and a Bluetooth app. I mean the ugly, reliable, “I bought it in 2012 and it still works” crockpot sitting in the back of your cabinet. The one that doesn’t ask questions. Doesn’t judge when you forget to turn it on until 6 p.m. Just sits there, simmering away like a quiet, patient friend who says, “I’ve got this.”

I used to think slow cooking meant boring stews and mushy carrots. Then I made my first fall chili that smelled like a bonfire in a blanket. Then I tried pulled pork with apple cider. Then I woke up to a pot of creamy pumpkin soup that tasted like autumn had hugged me.

Turns out? You don’t have to lift a finger. Not even to stir.

Here are 13 fall slow cooker recipes that cook themselves—all hands-off, flavor-packed, perfect for chilly nights, and so easy you’ll wonder why you ever stood over a stove.

1. Apple Cider Pulled Pork Sandwiches

Sweet. Savory. So good, you’ll want to lick the bowl.

Ingredients:

  • 3 lb pork shoulder
  • 2 cups apple cider (not concentrate!)
  • ½ cup BBQ sauce
  • 2 tbsp brown sugar
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • Salt & pepper

Instructions:

  1. Pat pork dry. Rub with salt, pepper, paprika, garlic powder.
  2. Place in slow cooker. Pour cider and BBQ sauce over top. Sprinkle brown sugar.
  3. Cook on low 8–10 hours. Shred with forks. Serve on buns.

Pro tip: Toast the buns. Add pickled red onions. Cry happy tears.

2. Creamy Pumpkin Soup (No Blender Needed)

Silky. Spiced. No blending means no cleanup.

Ingredients:

  • 1 can (15 oz) pumpkin puree
  • 1 can coconut milk (light or full-fat)
  • 2 cups veggie broth
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ginger
  • 1 clove garlic, minced
  • Pinch of cayenne (optional)

Instructions:

  1. Dump everything into the slow cooker.
  2. Stir once.
  3. Cook on low 4–6 hours. Taste. Adjust spice.

Serve with: Croutons. A drizzle of cream. Or just a spoon. I’ve done both.

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3. Lentil & Sausage Stew

Hearty. Protein-packed. Tastes like it took all day—even though it didn’t.

Ingredients:

  • 1 lb sweet Italian sausage (or plant-based)
  • 1 cup dried green lentils, rinsed
  • 1 can diced tomatoes
  • 4 cups veggie broth
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 onion, diced
  • 1 tsp thyme
  • 1 bay leaf

Instructions:

  1. Brown sausage in pan (optional but recommended).
  2. Add everything to slow cooker.
  3. Cook on low 7–8 hours. Remove bay leaf.

Bonus: Freezes beautifully. Label it “Winter Savior.”

4. Moroccan Chickpea & Sweet Potato Stew

Warm spices. Earthy sweetness. One-pot magic.

Ingredients:

  • 2 cans chickpeas, drained
  • 2 medium sweet potatoes, cubed
  • 1 can crushed tomatoes
  • 1 tbsp harissa paste (or 1 tsp each cumin, coriander, cinnamon)
  • 1 onion, chopped
  • 3 cups veggie broth
  • Handful of spinach (add last hour)

Instructions:

  1. Toss everything except spinach into the pot.
  2. Cook on low 6–7 hours.
  3. Stir in spinach 30 mins before serving.

I served this to my meat-eating brother. He asked if I’d been to Morocco. I said yes. I lied.

5. Beef & Barley Stew (Classic Comfort)

The kind your grandma would make—if she owned a slow cooker.

Ingredients:

  • 1.5 lb stew beef, cubed
  • ½ cup pearl barley
  • 4 cups beef broth
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 onion, diced
  • 2 cloves garlic
  • 1 tsp rosemary
  • 1 bay leaf

Instructions:

  1. Brown beef lightly (optional).
  2. Add all ingredients to pot.
  3. Cook on low 8–9 hours.

Perfect with crusty bread. Or eaten straight from the pot at 10 p.m. No shame.

6. Vegan Chili with Black Beans & Corn

Spicy. Smoky. Filling. Zero guilt.

Ingredients:

  • 2 cans black beans
  • 1 can kidney beans
  • 1 can diced tomatoes
  • 1 cup frozen corn
  • 1 onion, diced
  • 2 cloves garlic
  • 2 tbsp chili powder
  • 1 tbsp cocoa powder (yes, really)
  • 1 tsp cumin
  • 3 cups veggie broth

Instructions:

  1. Dump everything in.
  2. Cook on low 6–7 hours.
  3. Top with avocado, cilantro, lime.

Rhetorical question: Why does cocoa make chili taste deeper? Because science is weird. And delicious.

7. Butternut Squash & Coconut Curry

Creamy. Fragrant. Like a spa day for your taste buds.

Ingredients:

  • 1 small butternut squash, peeled & cubed
  • 1 can coconut milk
  • 1 tbsp red curry paste
  • 1 tbsp maple syrup
  • 1 tbsp lime juice
  • 1 tsp ginger, grated
  • 1 cup veggie broth
  • Fresh cilantro

Instructions:

  1. Add all ingredients except cilantro to pot.
  2. Cook on low 5–6 hours.
  3. Stir in cilantro before serving.

I ate this for breakfast. Don’t tell anyone.

8. Chicken & Wild Rice Soup

Nourishing. Simple. Perfect for cold days.

Ingredients:

  • 2 boneless chicken breasts
  • 1 cup wild rice blend
  • 4 cups chicken broth
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • ½ onion, diced
  • 1 tsp thyme
  • ½ tsp sage

Instructions:

  1. Add everything to pot.
  2. Cook on low 6–7 hours.
  3. Shred chicken. Stir.

Tip: Skip the rice if you’re short on time—use pre-cooked. Still tastes amazing.

9. Maple-Glazed Ham Hocks with Apples

Sweet. Salty. Pure fall elegance.

Ingredients:

  • 2 ham hocks
  • 2 apples, quartered
  • ¼ cup maple syrup
  • 1 tbsp Dijon mustard
  • 1 tsp thyme
  • 2 cups water

Instructions:

  1. Place ham hocks in pot.
  2. Add apples, syrup, mustard, thyme, water.
  3. Cook on low 8 hours.
  4. Remove hocks. Skim fat. Shred meat.

Serve over mashed potatoes. Or eat it cold. Both are glorious.

10. Vegetarian Lasagna in a Pot

No boiling noodles. No layering drama.

Ingredients:

  • 1 jar marinara sauce
  • 15 oz ricotta (or tofu ricotta)
  • 1 egg (or flax egg)
  • 1 tsp oregano
  • 2 cups shredded mozzarella
  • 1 box no-boil lasagna noodles
  • 1 zucchini, sliced thin

Instructions:

  1. Spread ½ jar sauce in bottom.
  2. Layer: noodles → ricotta mix → zucchini → sauce → cheese. Repeat.
  3. Top with remaining cheese.
  4. Cook on low 4–5 hours.

It melts together like magic. No one will guess it’s no-boil.

11. White Bean & Kale Stew

Earthy. Green. Good for your soul.

Ingredients:

  • 2 cans cannellini beans
  • 4 cups veggie broth
  • 1 bunch kale, stems removed, chopped
  • 1 onion, diced
  • 3 cloves garlic
  • 1 tsp fennel seeds
  • 2 tbsp lemon juice

Instructions:

  1. Add beans, broth, onion, garlic, fennel to pot.
  2. Cook on low 6 hours.
  3. Stir in kale and lemon juice last 30 mins.

Tastes like winter sunshine.

12. Cinnamon-Roasted Apple Oatmeal (Breakfast in a Pot)

Yes. Breakfast. In the slow cooker.

Ingredients:

  • 1 cup old-fashioned oats
  • 3 cups almond milk
  • 1 apple, peeled & diced
  • 1 tbsp maple syrup
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • Pinch of salt
  • 2 tbsp chopped walnuts (topping)

Instructions:

  1. Combine everything except walnuts.
  2. Cook on low 6–7 hours.
  3. Top with walnuts before serving.

Wake up to warm oatmeal. No stirring. No mess. Just joy.

13. Spiced Hot Chocolate Fondue (Yes, Really)

Dessert. With zero effort.

Ingredients:

  • 1 cup dark chocolate chips
  • 1 cup heavy cream (or coconut cream)
  • 1 tsp vanilla
  • ½ tsp cinnamon
  • ¼ tsp cayenne (optional)
  • Dippers: apple slices, marshmallows, pretzels, graham crackers

Instructions:

  1. Put chocolate and cream in slow cooker.
  2. Cook on low 1.5–2 hours, stirring occasionally.
  3. Add vanilla and spices.
  4. Serve with dippers.

I served this at a Halloween party. Everyone forgot to take pictures. They were too busy eating.

Final Thoughts: Let the Pot Do the Work

These 13 fall slow cooker recipes that cook themselves aren’t just convenient—they’re kind.

They give you back time. Peace. The ability to nap while dinner simmers. To read a book instead of chop onions.

You don’t need to be a chef. You just need a crockpot and a little trust.

Pick one tonight. Set it. Walk away.

Come back to warmth. To scent. To satisfaction.

And remember—

Sometimes, the best meals are the ones you didn’t even try to make.

Now go. Press “low.” Pour yourself a mug of cider.
Your future self is already thanking you. 🍂🍲

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