Favorite Slow Cooker Recipes For Fall

Slow Cooker meals are my go to option at least one to two times per week. The late morning tends to be much less chaotic at our house then the 4 pm hour and anything I can do to tame the chaos at that time of day is a WIN. Mamas, I know you know what I mean.

I tend to spend a chunk of time on Sunday meal prepping for the week to avoid additional grocery trips (if I can help it) throughout the week especially during pandemic days. Meal prepping is a bit of a life saver for our family. Not only does it save time and money, but it is also a more sustainable option as we tend to waste less food! I always write the meals out for the week on a white board in the pantry! This is mostly a tool for me to keep things on track throughout the week.

I wanted to share three of my favorite slow cooker meals for the season! Mix and Match Mama’s Blog has been an amazing resource for me. Also, she has some amazing cookbooks if you prefer that option!

Chicken Tortilla Soup (Mix and Match Mama)

Quick and easy recipe and perfect for the Fall season. Who does not crave a yummy soup this time of year?

Ingredients:

1 lb. of boneless/skinless chicken breasts

1 (10 oz) can of Rotel tomatoes

1 (14 oz) can of diced tomatoes

1 (14 oz) can of ranch style beans

Packet of taco seasoning

1 (10 oz) can of cream of chicken soup

2 cups of frozen corn

Shredded Monterey Jack Cheese

Instructions:

• In your slow cooker, layer chicken, rotel and diced tomatoes, beans, and cream of chicken soup.

• Cover and cook on low for 6-8 hours or on high for 3-4 hours.

• About 20 minutes before you plan to serve, remove lid, and stir in the corn and shred chicken.  

• Replace lid and heat through.

• Scoop into a bowl. Add some cheese (and chopped green onions) on top and Enjoy!

Italian Beef Sandwiches

My friend Sarah introduced me to this recipe, and it has quickly become a family favorite! It is super easy to throw together. The whole family enjoys this one and always provides a lot of leftovers for the week!

Ingredients:

3/12-4 lb. boneless rolled roast

2 Beef Bouillon cubes

16 oz jar of giardiniera

12 oz jar of pepperoncini

1 packet of dry Good Seasons Italian salad dressing

16 oz of Beef Broth

 Instructions:

• Combine broth, dry salad dressing, bouillon cubes and mix!

• Add the remaining ingredients into the crock pot.

• Place the roast into the crockpot, baste, and cover with ingredients.

• Add juice from pepperoncini and giardiniera depending on how much spice you want.

• Cook on low heat for ten hours.

• Shred and enjoy! I love to add to a French roll!

White Bean , Kale, and Sausage Soup

Another cozy meal! This one is hearty and delicious and on repeat all fall/winter long!

Ingredients:

1 lb. of sausage, browned and crumbly.

1 (15oz) can of Great Northern Beans (rinsed/drained)

4 cups of Kale , torn into pieces

2 Russet potatoes, peeled and chopped into bite-sized pieces

1 onion (chopped)

2 cloves of minced garlic (I use the mince garlic from Trader Joe’s. So easy!)

1 tablespoon of Dijon mustard

Two cups of chicken stock

Splash of heavy cream (or coconut milk for a dairy free option)

Chedder cheese (for garnish)

 Instructions:

• Layer the sausage in the bottom of the slow cooker.

• Add beans, kale, potatoes, onion, garlic, and mustard,

• Pour the chicken stock over everything.

• Cover and cook on low for 6-8 hours or 3-4 hours on high. Personally, I love to cook on low when able. It soaks up the flavors best in my opinion!

• When you are ready to serve, add a splash of cream. Scoop into bowls. Add some chedder cheese and enjoy!

 Hopefully this will give you a bit of inspiration as the days get darker and shorter! Enjoy!