5 Fall Crockpot Recipes for Effortless Comfort Food You’ll Crave All Season

By Brandon D / September 27, 2025

Shorter days, cozy sweaters, and that irresistible urge to make your kitchen smell like a cinnamon hug—yep, it’s crockpot season. These slow-cooker heroes do the work while you go about your day, and they deliver big-time comfort with zero fuss. We’re talking hearty stews, saucy meats, and a dessert that tastes like a fall festival in a bowl.

Below are five recipes that nail the balance of ease and flavor. They’re weeknight-friendly, dinner-party-worthy, and perfect for meal prep. Grab your spoon—things are about to get delicious.

1. Maple Dijon Pot Roast That Melts Like Butter

This isn’t your grandma’s pot roast (though she’d approve). The secret is a Maple-Dijon braise that turns chuck roast into fork-tender magic with sweet, tangy depth. It’s the kind of set-it-and-forget-it dinner that makes your whole house smell like a cozy lodge.

Ingredients:

• 3–3.5 lb beef chuck roast
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp vegetable oil (for searing)
• 1 large yellow onion, sliced
• 4 cloves garlic, minced
• 4 carrots, cut into large chunks
• 1 lb baby potatoes
• 1 cup beef broth
• 1/4 cup pure maple syrup
• 3 tbsp Dijon mustard
• 2 tbsp balsamic vinegar
• 2 sprigs fresh rosemary (or 1 tsp dried)
• 2 sprigs fresh thyme (or 1 tsp dried)
• 1 tbsp cornstarch (optional, for thickening)

Instructions:

1. Season roast with salt and pepper. In a hot skillet, sear in oil for 3–4 minutes per side until deeply browned. Transfer to the slow cooker.
2. Add onion, garlic, carrots, and potatoes around the roast.
3. Whisk broth, maple syrup, Dijon, and balsamic. Pour over everything. Tuck in rosemary and thyme.
4. Cook on Low 8–9 hours (or High 4–5) until the roast shreds easily.
5. Optional: For a thicker sauce, whisk cornstarch with 2 tbsp cold water, stir into the crock, and cook on High 10 minutes.

Serve with the pan juices over mashed potatoes or buttered egg noodles. Swap maple for honey if you like, and toss in mushrooms for extra umami. Leftovers make killer sandwiches—trust me.

2. Creamy Butternut Squash Soup With Crispy Sage Crumbs

Silky, golden, and just sweet enough, this butternut squash soup practically tastes like fall. A splash of coconut milk keeps it dairy-free but ultra creamy, and the sage-brown-butter breadcrumbs on top? Little crunchy halos of joy.

Ingredients:

• 1 large butternut squash (about 3 lbs), peeled, seeded, cubed (about 6 cups)
• 1 large apple (Honeycrisp or Gala), cored, chopped
• 1 medium yellow onion, chopped
• 3 cloves garlic, smashed
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 4 cups vegetable or chicken broth
• 1 cup full-fat coconut milk (or heavy cream)
• 2 tsp maple syrup (optional)
• 2 tbsp butter (or olive oil for dairy-free)
• 6 fresh sage leaves, chopped
• 1/2 cup panko breadcrumbs

Instructions:

1. Add squash, apple, onion, garlic, salt, pepper, cinnamon, nutmeg, and broth to the slow cooker. Cook on Low 6–7 hours or High 3–4 hours until squash is very tender.
2. Blend with an immersion blender until smooth (or carefully transfer to a blender in batches).
3. Stir in coconut milk and maple syrup. Taste and adjust seasoning.
4. For topping: Melt butter in a skillet over medium heat. Add sage and cook 30–60 seconds until fragrant. Stir in panko and toast until golden. Season with a pinch of salt.

Ladle into bowls and shower with sage crumbs. Add a swirl of yogurt, toasted pepitas, or a drizzle of chili oil if you like a kick. Freezes beautifully—future you will be thrilled.

3. Cider-Braised Chicken Thighs With Apples And Onions

Think cozy pub dinner but lighter. Juicy chicken thighs simmer in apple cider with caramelized onions and tart apples for a savory-sweet situation that begs for crusty bread. It’s pantry-friendly and perfect for a crisp night in.

Ingredients:

• 6 bone-in, skin-on chicken thighs (about 2.5–3 lbs)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 2 large yellow onions, thinly sliced
• 2 crisp apples (Honeycrisp or Pink Lady), sliced
• 3 cloves garlic, minced
• 1 tbsp whole-grain mustard
• 1 cup apple cider (not vinegar)
• 1/2 cup chicken broth
• 1 tbsp apple cider vinegar
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1 bay leaf
• 1 tbsp cornstarch + 1 tbsp water (optional)

Instructions:

1. Pat chicken dry and season with salt and pepper. Sear skin-side down in hot oil 4–5 minutes until deeply browned. Flip and sear 2 minutes. Transfer to the slow cooker.
2. Add onions, apples, and garlic around the chicken.
3. Whisk mustard, cider, broth, cider vinegar, and thyme. Pour into the cooker; add bay leaf.
4. Cook on Low 5–6 hours or High 3–4 hours until chicken is tender.
5. Optional: Skim fat, remove bay leaf, and thicken with cornstarch slurry on High for 10 minutes.

Serve over mashed sweet potatoes, polenta, or rice. Stir in a handful of baby spinach at the end for color. Skinless thighs work too; skip the sear and reduce cook time by about 30 minutes.

4. Smoky Pumpkin Turkey Chili That Warms You To Your Toes

This pumpkin chili is hearty without being heavy. The pumpkin adds silky body and subtle sweetness while chipotle brings gentle heat. It’s tailgate-friendly, freezer-friendly, and honestly just friendly.

Ingredients:

• 1 tbsp olive oil
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1.5 lbs ground turkey (93% lean)
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cinnamon
• 1–2 tsp minced chipotle in adobo (to taste)
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can pumpkin puree
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can pinto or kidney beans, drained and rinsed
• 2 cups chicken or vegetable broth
• 1.5 tsp kosher salt, plus more to taste
• Juice of 1/2 lime

Instructions:

1. In a skillet, warm oil and sauté onion and bell pepper 4–5 minutes. Add garlic and cook 30 seconds. Add turkey; cook until no longer pink, breaking it up.
2. Stir in chili powder, cumin, smoked paprika, cinnamon, and chipotle. Toast 1 minute. Transfer everything to the slow cooker.
3. Add tomatoes, pumpkin, beans, broth, and salt. Stir well.
4. Cook on Low 6–8 hours or High 3–4 hours. Stir in lime juice and adjust seasoning.

Top with cheddar, scallions, sour cream, or avocado. Want it vegetarian? Swap turkey for 1 extra can of beans and add 1 cup diced mushrooms. Cornbread on the side is non-negotiable (kidding… sort of).

5. Brown Butter Apple Crisp You Can Set And Forget

Yes, dessert belongs in the slow cooker. This apple crisp turns tender and jammy underneath a buttery oat topping that stays toasty thanks to a paper towel trick. It’s like a warm sweater for your sweet tooth.

Ingredients:

• 6–7 medium apples (about 2.5 lbs), peeled, cored, sliced
• 2 tbsp lemon juice
• 1/3 cup granulated sugar
• 2 tbsp brown sugar
• 1.5 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp kosher salt
• 2 tsp cornstarch
• 1 tsp vanilla extract
• 1/2 cup unsalted butter
• 3/4 cup old-fashioned oats
• 1/2 cup all-purpose flour
• 1/3 cup brown sugar (packed)
• 1/4 tsp kosher salt
• 1/2 cup chopped pecans or walnuts (optional)

Instructions:

1. Toss apples with lemon juice, granulated sugar, 2 tbsp brown sugar, 1 tsp cinnamon, nutmeg, 1/8 tsp salt, cornstarch, and vanilla. Add to the slow cooker.
2. Brown the butter: Melt in a saucepan over medium heat, swirling, until golden and nutty, 4–5 minutes. Cool 2 minutes.
3. In a bowl, combine oats, flour, 1/3 cup brown sugar, 1/2 tsp remaining cinnamon, 1/4 tsp salt, and nuts. Stir in brown butter until clumpy.
4. Sprinkle topping over apples. Place a paper towel over the slow cooker before adding the lid to catch condensation.
5. Cook on High 2–2.5 hours or Low 3.5–4 hours until apples are tender and topping is set.

Serve warm with vanilla ice cream or a dollop of whipped cream. Add a splash of bourbon to the apples for extra depth—seriously, it sings. Leftovers reheat like a dream for breakfast (no judgment).

Slow-Cooker Success Tips

• Brown when you can: A quick sear builds big flavor, especially with meats.
• Mind the moisture: Veg and meats release liquid; go easy on added broth unless you want soup.
• Don’t peek: Lifting the lid adds 20–30 minutes to cook time. Be patient.
• Finish with acid: A splash of vinegar or citrus at the end brightens everything.

There you have it—five slow-cooked winners that make fall taste like, well, fall. Whether you’re feeding a crowd or stocking your freezer, these cozy bowls practically cook themselves. Dust off that crockpot and dive in tonight; your future hungry self will thank you.