36 Fall Favorite Recipes for the CrockPot Slow Cooker

Published: Wed, 09/03/25

Updated: Wed, 09/03/25

September 3, 2025

Hello there, Slow Cookerers!!

Raise your hand if you are ready for the fall!

I've gotten a lot of emails lately from people who are crazy excited for the weather to finally shift to chillier temperatures.

We still aren't ready for sweaters and boots here in the SF area, although I have them front and center in the closet, ready to go!

:-)

ANYWAY.

I'm fully into Wishful Thinking, so even though the temperature gauge isn't where I would like it to be, I'm going to start menu planning for the Fall.

:-)

Here are 36 Fall Favorite Recipes that I think you will really enjoy and will be happy to put into your menu rotation.

On our own menu I'm going to start including Azorean Stew and and Salsa and Black Bean Chicken Soup.

(I've missed that one!) :-)

Here's the full recipe for the Soup -- chances are you have many (if not all!) of the ingredients in the house already!
;-)

The Ingredients:

1 pound chicken (I used frozen breast tenderloins)
1 cup dried black beans (or 2 cans, drained and rinsed)
4 cups chicken broth
1 cup sliced mushrooms
1 cup frozen corn
1 jar prepared salsa (16 oz)
1 1/2 teaspoon cumin
1/2 cup sour cream (to stir in at the end)
shredded cheddar cheese, avocado slices, cilantro (all optional)

Directions:

Soak the black beans in enough water to cover and another 2 inches overnight.

Or, you can quick soak the beans by pouring boiling water over them and let them sit for an hour or two.

Drain and rinse the beans. Add to the crockpot.
Put in the chicken, and add the broth and salsa.
Pour in the corn and mushrooms, and add the cumin.
Stir, but don't disturb the beans---let them stay at the bottom of the pot, closest to the heating element.
Cover and cook on high for 9 hours. It took a crazy long time for the beans to soften, but they did. If you are using beans you soaked overnight, canned beans, or pre-cooked beans, you can cook on low for 6-8 hours, or on high for 4-5--similar to normal soup-cooking time.
If you'd like to thicken the broth (I did this), you can use your immersible blender (I love that thing) to blend a bit of the beans and chicken. If you don't have one, scoop out 2 cups of the soup and carefully blend in your traditonal blender. Stir the mixture back into the crockpot.
Stir in the 1/2 cup of sour cream before serving, and garnish with shredded cheese and avocado slices.

If you haven't snatched up your Freezer Meal Dump & Go ebook & digital planning guide, you really should.

--> I got this amazing and unsolicited email from Mary which completely made my day and hopefully is helpful to you!

" What a good time I have had with this "project". My objective was to spend a day shopping and a day bagging the meals. It took about seven hours to bag and tag, so I spent two days doing it.

Between Costco and Albertsons I spent roughly $400, and was short beef for two recipes. Bad addition on my part. I had most of the pantry items so that was a savings. Purposely short pork for pineapple pork since pineapple and I don't get along. Long on chicken so subbed that for the root beer beef. Thai beef sounds really good so will probably buy the beef for that next time I'm at the store. Basically, I didn't prepare two of the meals.

Of course one of the meals didn't make it to the freezer - Super Simple Cranberry Roast Beef was dinner, and lunch today. Yum!

There are only two of us and my husband and I are both retired. I still love the idea of having dinner 'in the bag'.

Thanks for stimulating my interest in this make ahead meal plan.

Mary "

I love this!!

yay!!

Happy Slow Cooking!!

xoxo steph

freezer meal kit -- grocery list, recipe cards, instructions $24.95

thank you!!

Stephanie O'Dea

1534 Plaza Lane #256, Burlingame California, 94010-3204

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