7 Crockpot Recipes Filling Your Kitchen With Fall’s Finest Flavors
Slow cookers are a savior to have around when you’re short on time or are lacking the ambition to tackle a laborious meal. They’re also the perfect kitchen tool to use to enhance fall’s most fabulous flavors. From cranberry pork to apple cider chicken, you will love the autumnal scents that waft through your house while your seasonal dishes simmer. Here are 7 fantastic fall dishes to make in your crockpot.
1. Crock Pot Cranberry Pork Loin
There’s no need to save your cranberries for Thanksgiving; this terrifically tart fruit should be enjoyed throughout the fall season. Julie’s Eats & Treats‘ Crock Pot Cranberry Pork Loin only requires 15 minutes of prep time, and it yields 8 servings.
- 3 pounds pork loin
- 1 (14 ounce) can jelled cranberry sauce
- ½ cup cranberry juice
- ½ cup sugar
- 1 teaspoon mustard
- ½ teaspoon ground cloves
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Directions: Place roast in slow cooker. In a medium size bowl, mash cranberry sauce; stir in cranberry juice, sugar, and seasoning until mixed. Pour mixture over pork loin. Cover and cook on low for 6-8 hours. Remove pork loin from crock pot to platter and cover with tin foil to keep warm. Measure 2 cups of liquid from the crock pot using as much fat from the liquid as possible. Pour liquid into saucepan and bring to a boil over medium heat. In a small bowl, combine cornstarch and cold water to make paste. Stir paste mixture into saucepan. Cook and stir until thickened. Serve with pork.
2. Slow Cooker Apple Cider Pulled Chicken Sandwiches
Cupcakes & Kale Chips delivers a sensational supper that is unbelievably simple to prepare. Sweet apple and onion flavors pair perfectly, while hard cider adds a welcome bite to the dish. If you’re looking for bread that will do this sandwich justice, prepare Mel’s Kitchen Cafe‘s golden brown and delightfully delicious Rustic Crusty Bread.
- 1 apple, peeled and sliced
- 1 large sweet onion, sliced
- 2 pounds boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 2 teaspoons dry mustard
- 1 (12 ounce) bottle hard cider
- 12-16 slices of sourdough or your favorite bread, toasted
- About 8 ounces shredded sharp white cheddar cheese
Directions: Place the onion and apple slices on the bottom of your slow cooker. Lay the chicken breasts on top of the apples and onions, and sprinkle on the salt, pepper, paprika, and mustard. Pour the hard cider over the top. Cook on low for 6-8 hours, or until chicken is cooked through and shreds easily. Remove the chicken from the slow cooker, shred with two forks, and return to the slow cooker. Using tongs, toss together the chicken, apples, onions, and cooking liquid until evenly distributed. Top one slice of bread with the shredded chicken mixture, sprinkle with shredded cheddar, and top with the other slice of bread.
3. Slow Cooker Chicken Pot Pie
Pot pie is an essential fall comfort food, and Better Homes and Gardens makes this delicious dinner even easier to make. You can let it simmer all day on low, or cook it on high heat for 3 hours. The recipe yields 8 servings.
- ½ cup all-purpose flour
- 1 tablespoon fresh thyme leaves or 1½ teaspoons dried thyme, crushed
- 1¾ teaspoons poultry seasoning
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 3 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
- 2 cups chicken broth
- 1½ cups sliced carrots (3 medium)
- 1½ cups sliced celery (3 stalks)
- 1 cup shopped leeks (3 medium) or chopped onion (1 large)
- 1 cup sliced fresh mushrooms
- 1 cup frozen peas
- 1 cup half-and-half, light cream, or milk
- ½ of a 15-ounce package (1 crust) rolled refrigerated unbaked pie crust
Directions: In a large resealable plastic bag combine ¼ cup of the flour, the thyme, poultry seasoning, salt, and pepper. Add chicken pieces, half at a time, shaking to coat. In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add half of the chicken; cook about 5 minutes or until brown, stirring occasionally. Transfer chicken to a 5-6-quart slow cooker.
Repeat with the remaining 1 tablespoon oil and the remaining chicken. Add broth, carrots, celery, leeks, and mushrooms to chicken in cooker. Cover and cook on low-heat setting for 6-7 hours, or on high-heat setting for 3-3½ hours. If using low-heat setting, turn to high-heat setting. Stir in frozen peas. In a small bowl, combine the remaining ¼ cup flour and the half-and-half; stir into mixture in cooker.
Cover and cook about 30 minutes more or until thickened. Meanwhile, preheat oven to 450 degrees Fahrenheit. Unroll piecrust. Press or roll piecrust into an 11-inch circle; cut into eight wedges. Place wedges on an ungreased large baking sheet. Prick each wedge several times with a fork. Bake for 8-9 minutes or until light brown. To serve, top each serving of chicken mixture with a baked pie crust wedge.
4. Spicy Cider Beer Braised Chicken Enchilada Tacos With Sweet Chili Apple-Pomegranate Salsa
Tuesday taco nights are about to get a whole lot tastier! Half Baked Harvest creates a fall-themed crockpot dinner that includes pumpkin beer, cider, apples, and superb seasonings. The recipe yields 4-6 servings.
- 2 pounds boneless skinless chicken breasts
- 2 tablespoons olive oil
- 2 cloves garlic, minced or grated
- 2 chipotle chilies in adobo, minced
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon brown sugar
- ½ teaspoon cayenne, or more or less to taste
- Salt and peper
- 1 (8 ounce) pumpkin beer (or the beer of your choosing)
- ½ cup apple cider, plus more if needed
- ½-¾ cup enchilada sauce
- 8 warmed flour or corn tortillas, for serving
- Sharp cheddar cheese and cotija cheese, for serving
- 2 oneycrisp apples, finely chopped
- Arils from one small pomegranate (seed covering)
- 1 jalapeño, seeded and chopped
- ¼ cup fresh cilantro, chopped
- Juice from 1 lime
- 2-4 tablespoons sweet Thai chili sauce
Directions: Add all the ingredients for the tacos, minus the cheese and tortillas, to the bowl of your crockpot. Cover and cook on low for 6-8 hours or low 4-6 hours. Shred the chicken and return to the crockpot. If needed, cook the chicken on high for 30 minutes with the lid off to help thin the sauce. Meanwhile, make the salsa.
Add the chopped apple, pomegranate arils, jalapeño, cilantro, lime juice, and sweet Thai chili sauce to a bowl. Toss well to combine, taste and adjust if needed. Cover and store in the fridge until ready to serve. To serve, add the shredded chicken to a warmed taco shell. Top with cheddar, avocado, and then the apple salsa. Sprinkle with cotija cheese and chopped cilantro.
5. Slow Cooker Cranberry and Pumpkin Granola
Whether you’re in the mood for a nutritious breakfast or a satisfying snack, Skinny Ms. delivers the perfect dish. It’s filled with nuts, seeds, vibrant vanilla flavors, and pumpkin pie spices, and tastes great when paired with yogurt or fruit.
- 5 cups rolled oats
- ¼ cup chopped pecans
- ¼ cup pumpkin seeds
- ¼ cup sliced almonds
- ¼ cup ground flax seed
- ½ cup coconut oil
- ¼ cup honey
- 1 teaspoon pure vanilla extract
- 2 teaspoons pumpkin pie spice
- ½ cup dried cranberries
Directions: Add everything to your slow cooker. Stir until coconut oil is melted and mixture is well coated. Cook on low heat for 2 hours, leaving the lid slightly open to prevent moisture escape. Check it once or twice and stir. Allow to cool completely and store in an airtight container.
6. Slow Cooker Pumpkin Maple Pulled Pork
Ravishingly rich, stunningly salty, and a tad sweet, Tablespoon’s crockpot recipe will quickly become a family favorite. Add another homemade element to your dinner by serving your pulled pork on Taste of Home‘s 40-Minute Hamburger Buns.
- 3 pounds pork roast
- ¾ cup pumpkin puree
- ⅔ cup brown sugar
- ¼ cup apple cider vinegar
- 1 teaspoon pumpkin pie spice
- 1½ teaspoons salt
- 1 teaspoon Worcestershire sauce
- 1 teaspoon maple extract
- Hamburger buns
Directions: Place pork roast in a slow cooker. Add the pumpkin purée, brown sugar, apple cider vinegar, pumpkin pie spice, salt, Worcestershire sauce, and maple extract. Use a spatula to mix together the pumpkin mixture over the top of the pork. Cover and set slow cooker to high. Cook for 4-6 hours, or until pork is tender. Using two forks, pull the pork apart until well-shredded. Stir well into the pumpkin mixture. Cover and allow to cook for another hour, until the sauce thickens. Spoon mixture onto hamburger buns. Serve.
7. Slow Cooker Pumpkin-Apple Dessert
Betty Crocker won’t disappoint with this Slow-Cooker Pumpkin-Apple Dessert. This effortless sweet is filled with warm flavors, including apple pie filling, canned pumpkin, cinnamon, nutmeg, and brown sugar. For an even dreamier dish, serve it with AllRecipes.com’s Easy Homemade Vanilla Ice Cream.
- 1 can (21 ounces) apple pie filling
- 2 cups all-purpose flour
- 1¼ cups packed brown sugar
- 1 cup canned pumpkin
- ¾ cup fat-free cholesterol-free egg product
- ⅓ cup vegetable oil
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon baking soda
- Ice cream, if desired
Directions: Spray 3½-6-quart slow cooker with cooking spray. Spoon pie filling into cooker; spread evenly. Beat remaining ingredients except ice cream with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pie filling. Cover and cook on high heat setting 1 hour, 30 minutes to 2 hours or until toothpick inserted in center comes out clean. Serve with ice cream.