5 Must-try Fall Crockpot Recipes for Busy Families You’ll Crave All Season

By Brandon D / September 27, 2025

You’ve got a packed schedule, but your cravings don’t care. Good news: your crockpot is about to be the MVP of fall. These cozy, low-effort recipes simmer away while you live your life—and deliver big flavor when you’re ready to eat. Think hearty soups, melty meat, and spoonable desserts that basically hug you from the inside. Let’s plug in and get delicious.

1. Cozy Maple-Butternut Chili That Tastes Like a Sweater

This isn’t your average chili. The sweetness of butternut squash and a splash of maple syrup make it fall in a bowl, while ground turkey and beans keep it hearty. Weeknight-friendly, freezer-friendly, and perfect for game days or chilly evenings.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 pound ground turkey (or beef)
• 3 cups butternut squash, peeled and cubed
• 1 red bell pepper, diced
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can pinto beans, drained and rinsed
• 2 cups low-sodium chicken or vegetable broth
• 2 tablespoons pure maple syrup
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon black pepper
• Optional: 1 chipotle pepper in adobo, minced, for heat

Instructions:

1. Heat a skillet over medium with the olive oil. Sauté onion 3–4 minutes, then add garlic for 30 seconds. Add ground turkey, breaking into crumbles; cook until no longer pink.
2. Transfer turkey mixture to the crockpot. Add squash, bell pepper, tomatoes, beans, broth, maple syrup, chili powder, cumin, smoked paprika, cinnamon, salt, pepper, and chipotle if using. Stir well.
3. Cook on Low 6–8 hours or High 3–4 hours, until the squash is tender and flavors meld.
4. Taste and adjust salt, pepper, or maple syrup to balance heat and sweetness.

Serve with sharp cheddar, avocado, cilantro, and tortilla chips. For a vegetarian version, skip the meat and add another can of beans or lentils. Pro tip: Stir in a splash of apple cider at the end for extra fall magic—trust me.

2. Cider-Braised Pot Roast With Sweet Onions and Thyme

This is hands-off comfort food royalty. Apple cider and beef broth create a rich, slightly sweet gravy that hugs every bite of tender chuck roast. It’s Sunday dinner vibes with weeknight effort.

Ingredients:

• 3–4 pounds beef chuck roast
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 tablespoon olive oil
• 1 large yellow onion, thickly sliced
• 4 cloves garlic, smashed
• 4 carrots, peeled and cut into chunks
• 1.5 pounds baby potatoes
• 1.5 cups apple cider (not vinegar)
• 1 cup low-sodium beef broth
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 4 sprigs fresh thyme (or 1 teaspoon dried)
• 1 bay leaf
• Optional: 1 tablespoon cornstarch + 1 tablespoon water for thickening

Instructions:

1. Season roast generously with salt and pepper. In a hot skillet with olive oil, sear 3–4 minutes per side until well browned.
2. Place onions, garlic, carrots, and potatoes in the crockpot. Set the roast on top.
3. Whisk cider, broth, tomato paste, Worcestershire, and Dijon. Pour over the roast; add thyme and bay leaf.
4. Cook on Low 8–10 hours or High 4–6 hours, until fork-tender.
5. For a thicker gravy, remove 1 cup of cooking liquid, whisk with cornstarch, return to pot, and cook on High for 15 minutes.

Serve piled over mashed potatoes or buttered egg noodles. Swap cider for dry red wine if that’s your vibe. Leftovers make epic shredded beef sandwiches with a swipe of horseradish.

3. Creamy Chicken and Wild Rice Soup That Practically Hugs You

Silky, hearty, and weeknight-friendly, this soup delivers serious Panera energy without leaving home. Wild rice brings nutty chew, chicken adds protein, and a splash of cream makes it lush but not heavy.

Ingredients:

• 1 pound boneless, skinless chicken breasts (or thighs)
• 1 cup uncooked wild rice blend, rinsed
• 1 medium onion, diced
• 3 carrots, diced
• 3 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, crushed
• 2 bay leaves
• 6 cups low-sodium chicken broth
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup half-and-half or heavy cream (warm it slightly)
• Optional: 1 cup sliced mushrooms, 2 cups chopped kale or spinach

Instructions:

1. Add chicken, wild rice, onion, carrots, celery, garlic, thyme, rosemary, bay leaves, broth, salt, and pepper to the crockpot. Stir.
2. Cook on Low 6–7 hours or High 3–4 hours, until rice is tender and chicken shreds easily.
3. Remove chicken, shred with two forks, and return to pot. If using mushrooms or greens, add now.
4. In a small saucepan, melt butter, whisk in flour, and cook 1 minute to form a blond roux. Slowly whisk in warm half-and-half until smooth.
5. Stir the creamy mixture into the crockpot. Heat on High 10–15 minutes until slightly thickened. Adjust seasoning.

Serve with crusty bread and a sprinkle of parsley. For dairy-free, skip the roux and stir in a can of full-fat coconut milk—it’s shockingly good. Seriously, make a double batch and freeze for future you.

4. Apple Balsamic Pulled Pork With Cranberry Slaw

This pulled pork is sweet, tangy, and ridiculously versatile. Pile it on buns, tuck it into tacos, or serve over mashed sweet potatoes. The balsamic + apple combo gives it a glossy, irresistible finish.

Ingredients:

• 4 pounds boneless pork shoulder (pork butt), trimmed
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground cinnamon
• 1 cup apple cider
• 1/2 cup balsamic vinegar
• 1/4 cup brown sugar or maple syrup
• 2 tablespoons Dijon mustard
• 1 small onion, thinly sliced
• 2 cloves garlic, minced

Quick Cranberry Slaw:

• 4 cups shredded cabbage (mix of green and purple)
• 1/2 cup dried cranberries
• 1 small apple, matchsticked
• 1/4 cup mayo
• 2 tablespoons apple cider vinegar
• 1 teaspoon honey
• Pinch of salt and pepper

Instructions:

1. Mix salt, pepper, smoked paprika, garlic powder, onion powder, and cinnamon. Rub all over the pork.
2. Place onions and garlic in the crockpot. Set the pork on top.
3. Whisk cider, balsamic, brown sugar (or maple), and Dijon. Pour around the pork.
4. Cook on Low 8–10 hours or High 5–6 hours, until the pork shreds easily.
5. Shred pork and toss with some cooking juices. For thicker, glaze-like sauce, simmer juices in a saucepan 10–15 minutes to reduce, then pour over meat.
6. For the slaw, mix all ingredients in a bowl and chill.

Serve on toasted brioche with slaw, or spoon over roasted squash. Swap pork for boneless chicken thighs if you want it lighter. Leftovers freeze beautifully—future tacos are calling.

5. Pumpkin Pecan Bread Pudding With Vanilla Maple Sauce

Dessert in a slow cooker? Absolutely. This pumpkin-spiced bread pudding turns into a custardy, caramel-edged dream topped with crunchy pecans. It’s Thanksgiving-level good with weeknight effort.

Ingredients:

• 8 cups day-old brioche or challah, cut into 1-inch cubes
• 1 cup pecans, roughly chopped
• 1 (15-ounce) can pumpkin purée
• 1.5 cups whole milk
• 1 cup half-and-half
• 3 large eggs
• 3/4 cup brown sugar
• 1/4 cup pure maple syrup
• 2 teaspoons vanilla extract
• 1.5 teaspoons pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 2 tablespoons melted butter, plus more for greasing

Vanilla Maple Sauce:

• 1/2 cup heavy cream
• 1/4 cup pure maple syrup
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Grease the crockpot insert with butter. Add bread cubes and pecans.
2. In a large bowl, whisk pumpkin, milk, half-and-half, eggs, brown sugar, maple syrup, vanilla, pumpkin pie spice, cinnamon, salt, and melted butter.
3. Pour custard over bread. Gently press to soak. Let sit 10 minutes.
4. Cook on Low 3–4 hours or High 2–2.5 hours, until set at the edges and slightly jiggly in the center.
5. For the sauce, simmer cream, maple syrup, and butter 2–3 minutes; remove from heat and stir in vanilla and a pinch of salt.

Serve warm with sauce and a scoop of vanilla ice cream if you’re feeling extra. Add chocolate chips or swap pecans for walnuts. Pro tip: Crack the lid for the last 15 minutes to let steam escape for toastier edges—trust me, it’s elite.

Crockpot Success Tips

• Layer smart: Dense veggies (potatoes, carrots, squash) go on the bottom near the heat.
• Don’t overfill: Keep it 1/2 to 3/4 full for even cooking.
• Hands off: Every peek adds about 15–20 minutes to cook time.
• Season at the end: Salt and acids (like vinegar) pop more when added right before serving.

There you go—five fall crockpot heroes ready to save your weeknights and upgrade your cozy vibes. Pick one for tonight, set it, forget it (mostly), and get ready for the kind of dinner that makes everyone linger at the table. Happy simmering!