When the air turns crisp and you pull your favorite sweater from the back of the closet, you know it is time to slow down. Cooking should be the last thing on your mind after a long day of work and school pickup runs. I have spent years perfecting a system where my slow cooker does the heavy lifting, allowing me to focus on my family rather than standing over a hot stove.
These fall crockpot recipes are designed for busy lives. They focus on fresh autumn produce and comforting, hearty ingredients that make the house smell like home. You do not need a culinary degree to pull these off. Just toss in the ingredients, set your Crock-Pot 7-Quart Manual Slow Cooker to low, and let the magic happen while you get back to your life.
- Use high-quality meats for the best results in your slow cooker.
- Prep your ingredients the night before to save morning time.
- Layer heartier root vegetables at the bottom of the pot.
- Adjust liquid amounts carefully since slow cookers do not allow steam to escape.
1. Savory Apple and Sausage Stuffed Acorn Squash
Prep Time: 15 mins | Cook Time: 4 hours | Total Time: 4 hrs 15 mins | Serves: 4 | Difficulty: Easy
This dish brings all the best flavors of the harvest season into one convenient bowl. The sweetness of the squash balances the saltiness of the sausage perfectly.
Ingredients Needed
- 2 medium acorn squash, halved and seeded
- 1 lb mild Italian sausage, browned and drained
- 2 large apples, diced
- 1/2 cup dried cranberries
- 1/2 cup chicken broth
How to Prepare:
- Prepare the squash by scooping out the seeds and placing them cut-side up in the slow cooker.
- Mix the browned sausage, diced apples, and cranberries in a medium bowl.
- Fill each squash half with the sausage mixture until heaping.
- Pour the chicken broth into the bottom of the cooker, being careful not to wash the filling out of the squash.
- Cover and cook on high for 4 hours until the squash flesh is tender when pierced with a fork.
Serve these halves individually with a side of steamed green beans for a complete, colorful meal.
Nutrition (per serving): 420 kcal, 18g protein, 45g carbs, 19g fat
Pro Tip: Ensure your squash halves sit level in the pot so the filling stays inside while cooking.
2. Creamy Pumpkin and Sage Chicken Thighs
Prep Time: 10 mins | Cook Time: 6 hours | Total Time: 6 hrs 10 mins | Serves: 6 | Difficulty: Easy
Pumpkin is not just for pie. This savory chicken dish uses pumpkin puree to create a velvety, rich sauce that clings to the tender meat.
Ingredients Needed
- 2 lbs boneless skinless chicken thighs
- 1 can (15 oz) pure pumpkin puree
- 1 cup heavy cream
- 1 tbsp dried sage
- 2 cloves garlic, minced
How to Prepare:
- Place the chicken thighs at the bottom of your slow cooker.
- Whisk the pumpkin puree, heavy cream, sage, and garlic together in a bowl until smooth.
- Pour the mixture over the chicken until all pieces are completely coated.
- Cook on low for 6 hours until the chicken pulls apart easily with a fork.
- Stir the sauce gently before serving to incorporate any juices released by the chicken.
Pair this creamy dish with egg noodles or mashed potatoes to soak up the extra sauce.
Nutrition (per serving): 380 kcal, 28g protein, 12g carbs, 24g fat
Substitution: You can swap the heavy cream for full-fat coconut milk if you prefer a dairy-free sauce.
3. Hearty Turkey and White Bean Chili
Prep Time: 20 mins | Cook Time: 7 hours | Total Time: 7 hrs 20 mins | Serves: 8 | Difficulty: Easy
This white chili is a lighter alternative to traditional beef versions but remains incredibly filling. It is perfect for feeding a crowd on a chilly autumn afternoon.
Ingredients Needed
- 1.5 lbs ground turkey
- 3 cans (15 oz each) great northern beans, drained
- 1 onion, diced
- 2 cans (4 oz each) diced green chilies
- 4 cups chicken stock
How to Prepare:
- Brown the turkey in a skillet over medium heat until cooked through.
- Transfer the turkey to the slow cooker and add the onions and beans.
- Stir in the green chilies and chicken stock until well combined.
- Cook on low for 7 hours, allowing the flavors to meld together.
- Serve warm, topped with your choice of avocado slices or shredded monterey jack cheese.
Enjoy this with a side of warm cornbread to make the meal feel extra special.
Nutrition (per serving): 310 kcal, 25g protein, 38g carbs, 6g fat
Variation: Add a tablespoon of cumin if you prefer a smokier flavor profile.
4. Maple Glazed Pork Chops with Carrots
Prep Time: 15 mins | Cook Time: 5 hours | Total Time: 5 hrs 15 mins | Serves: 4 | Difficulty: Easy
Maple syrup and pork are a classic combination that never goes out of style. This one-pot meal keeps the meat juicy while the carrots soften to perfection.
Ingredients Needed
- 4 thick-cut pork chops
- 1 lb carrots, peeled and sliced
- 1/2 cup maple syrup
- 1/4 cup soy sauce
- 1 tsp dried thyme
How to Prepare:
- Arrange the pork chops on the bottom of your slow cooker.
- Scatter the carrots over and around the pork chops.
- Mix the maple syrup, soy sauce, and thyme in a small measuring cup.
- Drizzle the glaze evenly over the entire contents of the pot.
- Cook on low for 5 hours, or until the pork chops are tender and carrots are cooked through.
Serve this over a bed of fluffy quinoa or brown rice to catch the remaining maple glaze.
Nutrition (per serving): 390 kcal, 32g protein, 28g carbs, 14g fat
Good to Know: Use pure maple syrup rather than pancake syrup for the best flavor results.
5. Slow Cooker Beef and Sweet Potato Stew
Prep Time: 25 mins | Cook Time: 8 hours | Total Time: 8 hrs 25 mins | Serves: 6 | Difficulty: Medium
Sweet potatoes add a subtle sweetness and a beautiful color to this hearty beef stew. It is a dense, warming meal that defines cozy weather dining.
Ingredients Needed
- 2 lbs beef chuck roast, cubed
- 3 large sweet potatoes, peeled and cubed
- 2 stalks celery, chopped
- 1 onion, chopped
- 3 cups beef broth
How to Prepare:
- Sear the beef cubes in a hot pan for 3 minutes to lock in flavor before moving to the cooker.
- Add the sweet potatoes, celery, and onions to the slow cooker.
- Pour in the beef broth until the ingredients are mostly submerged.
- Cover and set to cook on low for 8 hours.
- Skim any excess fat from the surface before serving in deep bowls.
Top with a sprinkle of fresh parsley for a bit of brightness against the rich gravy.
Nutrition (per serving): 450 kcal, 35g protein, 25g carbs, 22g fat
Make-Ahead: You can sear the beef the night before and store it in the fridge until you are ready to start the slow cooker.
6. Slow Cooker Honey Mustard Chicken
Prep Time: 10 mins | Cook Time: 4 hours | Total Time: 4 hrs 10 mins | Serves: 4 | Difficulty: Easy
Tangy mustard and sweet honey come together to create a glaze that makes chicken breasts taste incredible. This is a simple dish that kids usually love.
Ingredients Needed
- 4 boneless skinless chicken breasts
- 1/2 cup honey
- 1/4 cup yellow mustard
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
How to Prepare:
- Place the chicken breasts at the bottom of the slow cooker.
- Whisk the honey, mustard, vinegar, and garlic powder in a small bowl.
- Pour the sauce over the chicken, making sure every inch is covered.
- Cook on high for 4 hours, ensuring the chicken reaches an internal temperature of 165 degrees.
- Shred the chicken directly in the pot using two forks to incorporate the sauce.
Try serving this in slider buns for an easy weeknight meal that travels well.
Nutrition (per serving): 290 kcal, 34g protein, 18g carbs, 8g fat
Storage: Leftovers keep well in an airtight container for up to three days in the refrigerator.
7. Crockpot Beef and Barley Soup
Prep Time: 20 mins | Cook Time: 6 hours | Total Time: 6 hrs 20 mins | Serves: 6 | Difficulty: Medium
Barley gives this soup a chewy, hearty texture that is hard to beat. It is a traditional choice that keeps you full for hours on end.
Ingredients Needed
- 1 lb stew beef
- 1 cup pearl barley
- 4 carrots, sliced
- 1 onion, diced
- 6 cups beef stock
How to Prepare:
- Brown the stew beef briefly in a skillet to improve the flavor of the final broth.
- Place the beef, barley, carrots, and onions into the slow cooker.
- Pour the beef stock over the ingredients and stir once.
- Cook on high for 6 hours until the barley is tender and the meat is soft.
- Season with salt and black pepper before serving.
Serve this with a crusty baguette to soak up the last of the flavorful broth.
Nutrition (per serving): 340 kcal, 26g protein, 32g carbs, 10g fat
Warning: Barley expands quite a bit, so ensure you have enough liquid in the pot so the soup does not become too thick.
8. Slow Cooker Lemon Herb Salmon
Prep Time: 10 mins | Cook Time: 2 hours | Total Time: 2 hrs 10 mins | Serves: 4 | Difficulty: Easy
Many people forget that fish can be cooked in a slow cooker. This method keeps the salmon incredibly moist and infused with bright citrus flavors.
Ingredients Needed
- 4 salmon fillets (6 oz each)
- 2 lemons, thinly sliced
- 2 tbsp butter, melted
- 1 tbsp dried dill
- 1/2 tsp garlic salt
How to Prepare:
- Layer the lemon slices at the bottom of the slow cooker.
- Place the salmon fillets on top of the lemon slices.
- Drizzle the melted butter over the fish and sprinkle with dill and garlic salt.
- Cover and cook on low for 2 hours until the fish flakes easily with a fork.
- Remove carefully with a wide spatula to prevent the fish from breaking.
Serve this with a fresh side salad to keep the meal light and refreshing.
Nutrition (per serving): 320 kcal, 38g protein, 2g carbs, 18g fat
Pro Tip: Check the fish after 90 minutes to ensure it does not overcook, as fish can dry out quickly if left too long.
9. Crockpot Vegetarian Three-Bean Chili
Prep Time: 15 mins | Cook Time: 6 hours | Total Time: 6 hrs 15 mins | Serves: 6 | Difficulty: Easy
You do not need meat to make a satisfying chili. This version is packed with fiber and protein from three different types of beans.
Ingredients Needed
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) pinto beans, drained
- 2 cans (14 oz each) diced tomatoes
- 1 packet chili seasoning
How to Prepare:
- Combine all three types of beans in your slow cooker.
- Add the diced tomatoes and the chili seasoning packet.
- Stir well to ensure the spices are evenly distributed.
- Cook on low for 6 hours, stirring occasionally if possible.
- Adjust seasoning with salt if necessary before serving.
Add some jalapeño slices on top if you want to give this vegetarian meal a spicy kick.
Nutrition (per serving): 280 kcal, 14g protein, 48g carbs, 2g fat
Variation: Stir in a cup of frozen corn during the last 30 minutes for added texture and sweetness.
10. Slow Cooker Garlic Herb Whole Chicken
Prep Time: 10 mins | Cook Time: 7 hours | Total Time: 7 hrs 10 mins | Serves: 4 | Difficulty: Medium
Cooking a whole chicken in a slow cooker results in meat so tender it practically falls off the bone. It is much easier than roasting in the oven.
Ingredients Needed
- 1 whole chicken (approx 4 lbs)
- 4 cloves garlic, smashed
- 1 onion, quartered
- 2 tbsp olive oil
- 1 tbsp dried rosemary
How to Prepare:
- Stuff the chicken cavity with the garlic cloves and onion quarters.
- Rub the outside of the chicken with olive oil and rosemary.
- Place the chicken in the slow cooker breast-side up.
- Cook on low for 7 hours, ensuring the internal temperature reaches 165 degrees.
- Remove the chicken carefully and let it rest for 10 minutes before carving.
Serve with the cooked onions from the cavity and some roasted potatoes for a classic family dinner.
Nutrition (per serving): 410 kcal, 45g protein, 0g carbs, 24g fat
Good to Know: You do not need to add liquid, as the chicken will release plenty of its own juices while cooking.
11. Crockpot Sausage and Pepper Casserole
Prep Time: 15 mins | Cook Time: 5 hours | Total Time: 5 hrs 15 mins | Serves: 5 | Difficulty: Easy
This is a rustic dish that relies on the natural sweetness of sautéed peppers. It is great for a busy weeknight when you want minimal cleanup.
Ingredients Needed
- 1.5 lbs Italian sausage links, cut into chunks
- 3 bell peppers, sliced
- 1 large yellow onion, sliced
- 1 can (14 oz) crushed tomatoes
- 1 tsp dried oregano
How to Prepare:
- Place the sausage chunks at the bottom of the slow cooker.
- Layer the sliced peppers and onions over the top of the sausage.
- Pour the crushed tomatoes over the vegetable layer.
- Cook on high for 5 hours until the peppers are tender.
- Mix everything together just before serving to combine the tomato sauce and juices.
Serve this over a bed of polenta or mashed potatoes to round out the meal.
Nutrition (per serving): 370 kcal, 22g protein, 15g carbs, 25g fat
Storage: This dish tastes even better the next day after the flavors have had time to settle.
12. Slow Cooker Shredded Beef Tacos
Prep Time: 10 mins | Cook Time: 8 hours | Total Time: 8 hrs 10 mins | Serves: 8 | Difficulty: Easy
Having a batch of shredded beef ready for taco night makes dinner planning effortless. The slow-cooked meat is incredibly savory and tender.
Ingredients Needed
- 3 lbs beef chuck roast
- 1 jar (16 oz) of your favorite salsa
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 cup beef broth
How to Prepare:
- Place the beef roast into the slow cooker.
- Whisk the salsa, chili powder, cumin, and broth in a bowl.
- Pour the salsa mixture over the beef until covered.
- Cook on low for 8 hours until the meat can be easily shredded with a fork.
- Shred the meat and stir it well in the remaining juices before serving.
Serve with warm tortillas, avocado, and lime wedges for the perfect taco night.
Nutrition (per serving): 350 kcal, 38g protein, 6g carbs, 18g fat
Pro Tip: If the sauce is too thin after shredding, cook it on high for 30 minutes with the lid off to reduce it.
13. Crockpot Creamy Tomato Basil Soup
Prep Time: 10 mins | Cook Time: 4 hours | Total Time: 4 hrs 10 mins | Serves: 6 | Difficulty: Easy
Nothing beats a warm bowl of tomato soup on a cold day. This version is much richer and more flavorful than anything you can get from a can.
Ingredients Needed
- 2 cans (28 oz each) crushed tomatoes
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1/4 cup fresh basil, chopped
- 2 cloves garlic, minced
How to Prepare:
- Combine the crushed tomatoes, vegetable broth, and garlic in the slow cooker.
- Cook on low for 4 hours to let the tomato flavors deepen.
- Stir in the heavy cream and fresh basil just before you are ready to eat.
- Use an immersion blender in the pot to smooth out the texture if you prefer it creamy.
- Ladle into bowls while hot and garnish with extra basil.
Pair this with a grilled cheese sandwich for the ultimate comfort meal combination.
Nutrition (per serving): 190 kcal, 4g protein, 18g carbs, 12g fat
Good to Know: Adding the cream at the very end prevents it from curdling during the long cooking time.
14. Slow Cooker Pulled Pork with Peach Glaze
Prep Time: 15 mins | Cook Time: 7 hours | Total Time: 7 hrs 15 mins | Serves: 10 | Difficulty: Medium
The sweetness of peaches pairs perfectly with the savoriness of pork. This is a unique twist that will surprise your dinner guests.
Ingredients Needed
- 4 lbs pork shoulder roast
- 1 jar (18 oz) peach preserves
- 1/4 cup apple cider vinegar
- 1 tbsp smoked paprika
- 1 onion, diced
How to Prepare:
- Place the onion at the bottom of the slow cooker as a bed for the pork.
- Set the pork roast on top of the onions.
- Whisk the peach preserves, vinegar, and paprika in a bowl.
- Pour the glaze over the pork.
- Cook on low for 7 hours, then shred and mix with the juices.
Serve this over coleslaw to add a crunchy texture that balances the tender pork.
Nutrition (per serving): 420 kcal, 36g protein, 22g carbs, 19g fat
Variation: Add a pinch of cayenne pepper if you like a bit of heat with your sweet.
15. Crockpot Potato and Corn Chowder
Prep Time: 20 mins | Cook Time: 6 hours | Total Time: 6 hrs 20 mins | Serves: 6 | Difficulty: Easy
This chowder is thick, creamy, and loaded with chunks of potato. It is a fantastic vegetarian option that feels like a full meal.
Ingredients Needed
- 4 large potatoes, peeled and cubed
- 2 cups frozen corn
- 1 onion, diced
- 3 cups vegetable broth
- 1 cup heavy cream
How to Prepare:
- Place the potatoes, corn, and onions into the slow cooker.
- Pour the vegetable broth over the vegetables.
- Cook on high for 6 hours until the potatoes are fork-tender.
- Stir in the heavy cream and mash a few potato chunks to thicken the soup.
- Season with salt and pepper to taste.
Serve with a side of crusty bread or crackers to round out the meal.
Nutrition (per serving): 320 kcal, 6g protein, 42g carbs, 14g fat
Pro Tip: Use Yukon Gold potatoes for the creamiest texture in your chowder.
16. Slow Cooker Teriyaki Beef Strips
Prep Time: 15 mins | Cook Time: 5 hours | Total Time: 5 hrs 15 mins | Serves: 4 | Difficulty: Medium
Teriyaki is usually cooked in a wok, but the slow cooker does a wonderful job of tenderizing beef strips. This is a great alternative to takeout.
Ingredients Needed
- 1.5 lbs flank steak, thinly sliced
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp grated ginger
- 3 cloves garlic, minced
How to Prepare:
- Whisk the soy sauce, brown sugar, ginger, and garlic in the slow cooker.
- Add the beef strips and stir to coat them completely.
- Cover and cook on low for 5 hours.
- Thicken the sauce by stirring in a little cornstarch mixed with water during the last 30 minutes.
- Serve immediately over steamed rice.
Sprinkle with sesame seeds and green onions for a restaurant-style presentation.
Nutrition (per serving): 360 kcal, 32g protein, 18g carbs, 16g fat
Storage: Keep this in the fridge for up to two days, as the beef will continue to soak up the sauce.
17. Crockpot Chicken and Mushroom Wild Rice
Prep Time: 15 mins | Cook Time: 5 hours | Total Time: 5 hrs 15 mins | Serves: 6 | Difficulty: Easy
Wild rice has a nutty flavor that pairs beautifully with earthy mushrooms. This is a complete one-pot meal that is both healthy and filling.
Ingredients Needed
- 1 lb chicken breasts, cubed
- 1 cup wild rice, rinsed
- 8 oz mushrooms, sliced
- 4 cups chicken broth
- 1 onion, diced
How to Prepare:
- Combine the chicken, wild rice, mushrooms, and onion in the slow cooker.
- Pour the chicken broth over the mixture.
- Cook on high for 5 hours until the rice is tender and the chicken is cooked through.
- Stir well before serving to ensure the rice is distributed evenly.
- Season with fresh herbs like thyme for a nice finish.
This dish is great on its own, but a side of roasted carrots adds a nice bit of color.
Nutrition (per serving): 340 kcal, 30g protein, 35g carbs, 8g fat
Substitution: You can use brown rice if you cannot find wild rice, though the texture will be slightly different.
18. Slow Cooker Beef and Cabbage Casserole
Prep Time: 20 mins | Cook Time: 7 hours | Total Time: 7 hrs 20 mins | Serves: 6 | Difficulty: Easy
Cabbage becomes sweet and mild when slow-cooked with beef. This is an old-fashioned comfort dish that is very budget-friendly.
Ingredients Needed
- 1 lb ground beef
- 1 head green cabbage, chopped
- 1 onion, diced
- 2 cups beef broth
- 1 tsp caraway seeds
How to Prepare:
- Brown the ground beef in a skillet and drain the fat.
- Layer half the cabbage in the slow cooker, then add the beef and onions.
- Top with the remaining cabbage and the caraway seeds.
- Pour the beef broth over everything.
- Cook on low for 7 hours until the cabbage is very soft.
Serve warm in a bowl with a dollop of sour cream on top.
Nutrition (per serving): 290 kcal, 20g protein, 12g carbs, 18g fat
Pro Tip: Do not over-pack the cabbage, as it will shrink significantly while it cooks.
19. Crockpot Sweet and Spicy Meatballs
Prep Time: 10 mins | Cook Time: 4 hours | Total Time: 4 hrs 10 mins | Serves: 8 | Difficulty: Easy
These are the perfect appetizer or main dish for a gathering. The sauce is a balance of sweet grape jelly and spicy chili sauce.
Ingredients Needed
- 2 lbs frozen meatballs
- 1 jar (18 oz) grape jelly
- 1 bottle (12 oz) chili sauce
- 1 tbsp soy sauce
- 1 tsp garlic powder
How to Prepare:
- Place the frozen meatballs in the slow cooker.
- Whisk the jelly, chili sauce, soy sauce, and garlic powder in a bowl.
- Pour the sauce mixture over the meatballs.
- Cook on high for 4 hours, stirring halfway through.
- Serve warm directly from the slow cooker.
Pair these with steamed rice or just enjoy them as a snack with toothpicks.
Nutrition (per serving): 380 kcal, 18g protein, 42g carbs, 15g fat
Make-Ahead: You can prepare the sauce the day before to save time.
20. Slow Cooker Butternut Squash Curry
Prep Time: 20 mins | Cook Time: 6 hours | Total Time: 6 hrs 20 mins | Serves: 6 | Difficulty: Medium
The combination of coconut milk and curry paste makes this a fragrant and warming dish. It is a fantastic way to use seasonal squash.
Ingredients Needed
- 1 medium butternut squash, peeled and cubed
- 1 can (14 oz) full-fat coconut milk
- 2 tbsp red curry paste
- 1 onion, diced
- 1 cup vegetable broth
How to Prepare:
- Place the butternut squash and onion in the slow cooker.
- Whisk the coconut milk, curry paste, and vegetable broth until smooth.
- Pour the curry mixture over the squash.
- Cook on low for 6 hours until the squash is tender.
- Stir gently to combine before serving.
Serve this over jasmine rice to balance the bold curry flavors.
Nutrition (per serving): 260 kcal, 4g protein, 28g carbs, 16g fat
Variation: Add chickpeas during the last hour for extra protein.
21. Crockpot Beef and Red Wine Stew
Prep Time: 25 mins | Cook Time: 8 hours | Total Time: 8 hrs 25 mins | Serves: 6 | Difficulty: Hard
Red wine adds a depth of flavor to this beef stew that is perfect for a special dinner. It is a slow, methodical cook that pays off.
Ingredients Needed
- 2 lbs beef chuck, cubed
- 1 cup dry red wine
- 2 cups beef stock
- 2 carrots, sliced
- 1 tbsp tomato paste
How to Prepare:
- Brown the beef in a pan, then place it in the slow cooker.
- Deglaze the pan with the red wine, scraping up the brown bits.
- Add the wine, beef stock, tomato paste, and carrots to the cooker.
- Cook on low for 8 hours until the beef is meltingly tender.
- Season well before serving in deep bowls.
This pairs wonderfully with a slice of crusty sourdough bread.
Nutrition (per serving): 480 kcal, 38g protein, 10g carbs, 24g fat
Pro Tip: Use a wine you would actually enjoy drinking for the best results.
22. Slow Cooker Turkey and Pumpkin Stew
Prep Time: 15 mins | Cook Time: 6 hours | Total Time: 6 hrs 15 mins | Serves: 6 | Difficulty: Easy
This stew is a unique mix of savory turkey and subtle pumpkin. It is very nutrient-dense and perfect for a chilly autumn evening.
Ingredients Needed
- 1 lb ground turkey
- 1 cup pumpkin puree
- 2 cups chicken broth
- 2 bell peppers, chopped
- 1 onion, diced
How to Prepare:
- Brown the turkey in a pan before adding to the slow cooker.
- Stir in the pumpkin, chicken broth, peppers, and onions.
- Cook on low for 6 hours.
- Taste and add salt or pepper as needed.
- Serve while piping hot.
Serve with a side of steamed broccoli for added green goodness.
Nutrition (per serving): 250 kcal, 24g protein, 15g carbs, 10g fat
Warning: Ensure the turkey is fully browned before it hits the pot to prevent clumping.
23. Crockpot Creamy Tortellini and Spinach Soup
Prep Time: 10 mins | Cook Time: 3 hours | Total Time: 3 hrs 10 mins | Serves: 6 | Difficulty: Easy
This is a quick and comforting soup that feels fancy but is incredibly simple. The cheese tortellini adds a lovely texture.
Ingredients Needed
- 1 package (12 oz) refrigerated cheese tortellini
- 4 cups chicken broth
- 2 cups fresh spinach
- 1 cup heavy cream
- 1 tsp dried basil
How to Prepare:
- Combine the chicken broth and basil in the slow cooker.
- Cook on high for 2 hours.
- Add the tortellini and cook for another 45 minutes.
- Stir in the cream and spinach during the last 15 minutes of cooking.
- Serve immediately once the spinach has wilted.
Top with a little parmesan cheese to make it even more decadent.
Nutrition (per serving): 310 kcal, 12g protein, 30g carbs, 16g fat
Substitution: You can use kale instead of spinach if you prefer a heartier green.
24. Slow Cooker Garlic Butter Pork Roast
Prep Time: 10 mins | Cook Time: 7 hours | Total Time: 7 hrs 10 mins | Serves: 6 | Difficulty: Medium
A simple pork roast becomes a masterpiece with a garlic butter rub. It is the perfect centerpiece for a Sunday family meal.
Ingredients Needed
- 3 lbs pork loin roast
- 4 tbsp butter, softened
- 4 cloves garlic, minced
- 1 tbsp dried parsley
- 1 tsp salt
How to Prepare:
- Mix the butter, garlic, parsley, and salt into a paste.
- Rub the mixture all over the pork roast.
- Place the roast in the slow cooker.
- Cook on low for 7 hours.
- Let it rest for 15 minutes before slicing to keep the meat juicy.
Serve with mashed potatoes and peas for a traditional, satisfying dinner.
Nutrition (per serving): 380 kcal, 40g protein, 1g carbs, 22g fat
Pro Tip: Use a meat thermometer to ensure the roast hits 145 degrees internally.
Making the Most of Your Slow Cooker
One mistake I see far too often is people trying to open the lid every hour to check on the progress. Do not do this. Every time you lift the lid, you lose about 20 minutes of heat. This adds up, especially in recipes that need a consistent temperature to break down tough cuts of meat. Your slow cooker is meant to be ignored. That is the point. If you are worried about the cooking time, set your timer for the lower end of the recommended range and check then. If the meat is not quite there, give it another 30 minutes, but trust the machine. Another thing to consider is the order of your ingredients. If you are cooking a meal that includes potatoes or carrots, keep them at the bottom. They take the longest to soften and get the best heat near the base of the unit. Save your more delicate vegetables for the top or add them toward the end. Following these simple logic steps will keep your meals consistent and your time in the kitchen to an absolute minimum.
Equipment You’ll Need
The right gear makes this recipe easier. Here is the essential kitchen equipment we recommend:
FAQ
Can I put frozen meat directly into the slow cooker?
Most manufacturers recommend thawing meat beforehand to keep the temperature safe. If you use frozen meat, it takes much longer to reach a safe temperature, which can encourage bacteria growth.
Is it okay to use liners for easier cleanup?
Slow cooker liners are a great way to save time on cleanup. They do not affect the cooking process, but make washing your pot much faster at the end of the day.
Why does my sauce look thin after cooking?
Slow cookers do not allow steam to escape like a traditional pot on the stove. If your sauce is too thin, you can remove the lid for the final 30 minutes to help it reduce and thicken.