Searching for the best fall crockpot recipes? There’s something about cooler weather that makes us crave comfort food. When the days get shorter and the evenings feel a little cozier, nothing hits the spot quite like a warm meal that’s been simmering all day. With just a little prep in the morning, you can come home to a meal that’s hearty, flavorful, and ready to serve. These are some of the best fall crockpot meals to add to your weekly rotation, from soups and chili to classic roasts and crowd-pleasing favorites.

Deconstructed Enchiladas

All the cheesy, flavorful goodness of enchiladas made easier in the crockpot. This dish layers together everything you love without the fuss of rolling tortillas.

Ingredients:

• 1 lb boneless skinless chicken thighs (or chicken breast)
• 1 teaspoon avocado oil (or olive oil)
• 1/2 medium onion (chopped)
• 2 garlic cloves (finely chopped)
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 2 cups homemade enchilada sauce (or 16-ounce jarred)
• 1/4 cup sour cream (plus more for serving)
• 4 corn tortillas (cut into strips)
• 15-ounce can low-sodium black beans (rinsed and drained)
• 4 ounces shredded cheese (such as a Mexican cheese blend, Monterey Jack, or mozzarella (about 1 cup))
• sliced jalapeño peppers (and chopped fresh cilantro, for topping)

Instructions:

• Heat the oil in a skillet over medium heat. Add the onion, garlic, cumin, and salt and cook, stirring, until the onion has softened and browned, about 5 minutes.
• Transfer to the slow cooker and add the enchilada sauce, sour cream, and 1/4 cup water to the onion mixture and stir to combine. Fold in the beans until thoroughly coated.
• Nestle the chicken in.
• Cover and cook on high for about 3 to 4 hours or on low for about 6 to 7 hours, until chicken is tender and cooked through. Shred the chicken in the pot with 2 forks.
• Add the tortilla strips and stir, then top with the cheese, cover the slow cooker, and cook 30 minutes or until the cheese has melted.
• Once the cheese is melted, garnish with cilantro, jalapenos, and optional toppings.
• Serve over rice if desired and top with optional sour cream and avocado.

Chicken Gnocchi Soup

Creamy, hearty, and packed with tender chicken and pillowy gnocchi, this soup feels like a hug in a bowl on a chilly evening.

Ingredients

• 2 ribs of celery (chopped)
• 1 large carrot (peeled and chopped)
• ½ medium onion (finely chopped)
• 1 teaspoon dried parsley
• 1 teaspoon minced garlic
• ½ teaspoon dried thyme
• ¾ teaspoon salt
• ¼ teaspoon pepper
• 2 boneless, skinless chicken breasts (about 1 lb)
• 4 cups low-sodium chicken broth
• ¾ cup heavy cream
• 1 tablespoon corn starch
• 3 cups small gnocchi (500g)
• 1 ½ cups fresh spinach, roughly chopped
• ¼ cup grated Parmesan cheese

Instructions

• Add celery, carrots, onion, parsley, garlic, thyme, salt, pepper, and broth to the slow cooker and stir. Add chicken breasts and press down into the liquid.
• Cover and cook on low for 6-7 hours or high for 3-4 hours, until vegetables are cooked through.
• Carefully shred chicken in the slow cooker (or remove to a cutting board to chop).
• Whisk together cream and corn starch and stir into the soup with the gnocchi. Cover and let cook for 1 hour on high until gnocchi is tender and broth is slightly thickened.
• Stir in spinach and Parmesan. Adjust seasonings to taste. Serve.

Creamy Chicken Tortilla Soup

Rich, smooth, and loaded with tender chicken and hearty ingredients, this tortilla soup is comfort food at its finest. Top it with crunchy tortilla strips for the perfect finishing touch.

Ingredients:

• 2 Tablespoons butter
• 1 small yellow onion, diced
• 1 jalapeno pepper diced
• 3 cloves garlic, diced
• 1 Tablespoon tomato paste
• 1 15 oz. can corn, drained
• 1 10 oz. can Rotel diced tomatoes with green chilies, undrained
• 1 15 oz. can black beans, drained and rinsed
• 5 cups chicken broth
• 2 small boneless skinless chicken breasts or 2 cups shredded chicken
• 1 pinch Cayenne Pepper
• 1 teaspoon cumin
• 1-2 teaspoons hot sauce
• 1 oz. packet taco seasoning about 3 Tbsp.
• 1 ½ cups cheddar cheese, shredded
• 1/3 cup cream chees,e softened

Instructions:

• Soften onions, peppers, and garlic in butter on the stovetop. Transfer to the Slow Cooker along with all remaining ingredients except for the shredded cheese, cream cheese, and garnishes.
• Cook on low for 6 hours. (We recommend low heat to keep the chicken juicy and tender. Cooking it at a higher heat makes it tougher. If necessary, it can be cooked for 4 hours on high.)
• Remove chicken and use 2 forks to shred. Return it to the Crock Pot.
• Turn off the heat. Gradually mix in the cheddar and cream cheeses and stir to incorporate.

**If using rotisserie/leftover chicken: Add it at the beginning. For even more flavor, leave the meat on the bone (if that’s an option), and then remove the bones at the end!

Pot Roast

Nothing says Sunday dinner like a classic pot roast. The crockpot makes it tender, juicy, and melt-in-your-mouth delicious.

Ingredients:

• 1 1/2 Tbsp olive oil, divided
• 1 (3 lb) chuck roast
• Salt and freshly ground black pepper
• 1 medium yellow onion, peeled, halved, and cut into thick slices
• 5 garlic cloves, minced (1 1/2 Tbsp)
• 1 1/4 cups beef broth
• 2 tsp Worcestershire sauce
• 1 Tbsp minced fresh thyme
• 1 Tbsp minced fresh rosemary
• 2.5 lbs small Yukon gold potatoes, left whole
• 5 medium carrots (about 1 lb), peeled and cut into 1-inch pieces*
• 2 1/2 Tbsp cornstarch mixed with 3 Tbsp beef broth, optional, for thickening gravy
• 2 Tbsp chopped fresh parsley

Instructions:

• Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab roast dry with paper towels, season all over with salt and pepper.
• Sear roast in pot until browned on both sides, about 4 – 5 minutes per side. Transfer roast to slow cooker. 
• Add the remaining 1/2 Tbsp olive oil to the pot. Add onion and saute 2 minutes, add garlic and saute 30 seconds longer. Pour the onion mixture over the roast in the slow cooker. 
• Return pot to heat, pour in beef broth, Worcestershire, thyme, and rosemary, and cook about 15 seconds, just long enough to scrape up browned bits from the bottom of the pot. Remove from heat.
• Layer potatoes and carrots over the onion layer in the slow cooker, pour beef broth evenly over the top, then season with salt and pepper.
• Cover the slow cooker and cook on low heat until the roast and vegetables are tender, about 8 – 9 hours.
• Remove roast and vegetables, shred roast (discard fat), and cut potatoes if desired.
• If you’d like to thicken the broth and make a gravy, pour broth from the slow cooker through a fine mesh strainer into a small saucepan**. Heat over medium-high heat. Whisk cornstarch with 3 Tbsp beef broth, then pour into the saucepan. Bring to a simmer, stirring constantly, and let simmer 30 – 60 seconds. 
• Plate roast and vegetables, pour gravy over the top, and sprinkle with parsley.

Notes

*Thicker carrots will work better here. They won’t get too soft.

Restaurant-Style White Cheese Dip

Skip the takeout and make this creamy, melty dip at home. Perfect for game days or a simple snack night.

Ingredients:

• 1 pound white American Cheese (chopped into smaller pieces)
• 1 can diced green chilies (4.5 ounces, do not drain)
• ½ tsp cumin
• ½ tsp garlic salt
• ½ cup milk

Instructions:

• In a 1.5-quart crock pot, add the chopped White American Cheese.
• Then add in the green chilies, milk, and seasonings.
• Stir. Cover and cook on low until melted, stirring occasionally.
• You can add more milk when ready to serve if you want the cheese sauce to be thinner.

Pork Carnitas

These slow-cooked carnitas come out tender on the inside and crispy on the edges, ready to pile onto tacos, bowls, or salads.

Ingredients

• 2 kg / 4 lb pork shoulder (pork butt), skinless, boneless (5lb/2.5kg bone in) (Note 1)
• 2 1/2 tsp salt
• 1 tsp black pepper
• 1 onion, chopped
• 1 jalapeno, deseeded, chopped
• 4 cloves garlic, minced
• 3/4 cup juice from an orange (usually 2 oranges)

Rub

• 1 tbsp dried oregano
• 2 tsp ground cumin
• 1 tbsp olive oil

Instructions

• Rinse and dry the pork shoulder, rub all over with salt and pepper.
• Combine the Rub ingredients, then rub all over the pork.
• Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don’t worry about spreading it), and squeeze over the juice of the oranges.
• Slow Cook on low for 10 hours or on high for 7 hours.
• Pork should be tender enough to shred. Remove from the slow cooker and let cool slightly. Then shred using two forks.
• Optional: Skim off the fat from the juices remaining in the slow cooker and discard. 
• If you have a lot more than 2 cups of juice, then reduce it down to about 2 cups. The liquid will be salty; it is the seasoning for the pork. Set liquid aside – don’t bother straining onion, etc, it’s super soft.

To Crisp:

• Heat 1 tbsp of oil in a large non-stick pan or well-seasoned skillet over high heat. Spread pork in the pan, and drizzle some juices over. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side – you don’t want to make it brown all over because then it’s too crispy, you need tender juicy bits.
• Remove pork from the skillet. Repeat in batches (takes me 4 batches) – don’t crowd the pan.
• Just before serving, drizzle over more juices and serve hot, stuffed in tacos

Chili

A crockpot classic that never disappoints. Hearty, flavorful, and customizable with your favorite toppings, chili is the ultimate fall comfort food.

Ingredients

• 2 lb lean Ground Beef, (90/10 or 93/7)
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 tsp cumin powder
• 2 Tbsp chili powder
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 1/2 tsp salt, or to taste
• 1/2 tsp black pepper
• 15 oz can black beans, drained and rinsed
• 30 oz kidney beans, two 15oz cans, drained and rinsed
• 30 oz diced tomatoes, with their juice
• 10 oz diced tomatoes and green chilis, with their juice
• 30 oz tomato sauce

Instructions

• Place a large skillet over medium-high heat and sauté beef until it releases fat (4-5 minutes), breaking it up with a spatula.
• Add onion to the skillet and sauté until tender (4-5 minutes). Add minced garlic and seasonings: cumin, chili powder, garlic powder, dried oregano, salt, and pepper. Cook another 30 seconds, stirring constantly. Transfer to a 6 Qt slow cooker.
• Add remaining ingredients into the slow cooker: rinsed and drained beans, diced tomatoes with their juice, diced tomatoes and green chilis with juice, and tomato sauce. Stir to combine and cook on high for 3-4 hours or on low for 6-8 hours. Season to taste if desired and serve warm.

The Easiest Lasagna

Layers of pasta, sauce, and cheese come together beautifully in the crockpot. It’s lasagna night made simple.

Ingredients

• Cooking spray
• 1 lb extra-lean ground beef
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1/2 tsp each salt & pepper
• 2 (650mL) jars of tomato sauce
• 1 lb lasagna noodles (can use either oven-ready or normal) uncooked
• 1 (475g) tub ricotta cheese
• 2 cups mozzarella cheese
• 1/2 cup water
• Chopped fresh basil or parsley, for garnish

Instructions

• In a large frying pan, brown the ground beef over medium-high heat. When beef is almost cooked through, add onions, garlic, salt & pepper, and 1 jar of tomato sauce, then stir to combine.
• Spray the slow cooker with cooking spray, then layer in a bit of meat sauce. Add the uncooked lasagna noodles (you may need to break some into pieces to make them fit), then add some ricotta and mozzarella cheese, and more of the meat sauce. Repeat until the slow cooker is full – usually 3 layers total.
• Pour the other jar of tomato sauce overtop of the lasagna, then add mozzarella cheese to the top. Pour water on the sides. Cook on high for 3 hours, or on low for 6 hours.
• Garnish lasagna with basil and/or parsley, then serve and enjoy!

Mongolian Beef

Tender strips of beef simmer in a rich, savory sauce that’s just as good as takeout. Serve over rice for a restaurant-worthy meal at home.

Ingredients

• 1 1/2 pounds of flank steak, thinly sliced against the grain
• 1/4 cup cornstarch
• 1 tablespoon toasted sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1/2 cup low-sodium soy sauce
• 1/3 cup brown sugar
• 1/2 cup water
• 1/2 cup green onions, cut into 1/2 inch pieces

Instructions

• Place the flank steak in a bowl with the cornstarch and toss to coat evenly.
• Add the flank steak to the slow cooker.
• Place the sesame oil, garlic, ginger, soy sauce, brown sugar, and water in the slow cooker. Stir to coat the meat in the sauce.
• Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours. 
• Stir in the green onions, then serve.

Pulled Pork

Juicy, tender pork that practically falls apart with a fork. It’s perfect for sandwiches, sliders, or paired with your favorite barbecue sides.

Ingredients:

• 4 pounds boneless pork shoulder or loin
• 1 cup apple juice
• 1 tablespoon seasoning salt
• 1 tablespoon garlic powder
• 1 tablespoon Italian seasoning
• 1 teaspoon ground mustard
• 1 teaspoon onion powder
• ½ teaspoon pepper
• 2 cups barbecue sauce or as desired
• Buns as desired

Instructions:

• Place the pork into a 4- to 6-quart slow cooker and pour in the juice.
• In a bowl, combine the seasoning salt, garlic powder, Italian seasoning, mustard, onion powder, and pepper, and sprinkle half over the pork. Turn the pork and sprinkle on the remaining seasoning.
• Cover the slow cooker and cook on low for 8 to 10 hours, until the pork is fall-apart tender.
• Shred the pork using two forks, discarding excess fat. Toss the pork in the remaining juices and coat with barbecue sauce. Serve on buns as desired.

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Crockpot cooking makes it easy to enjoy homemade comfort food without spending hours in the kitchen. Whether you’re craving a hearty soup, a classic roast, or something with a little spice, these fall crockpot meals bring flavor and warmth to your table. Try one this week and see how simple it can be to come home to a meal that feels like it cooked itself.