10 very very yummy autumnal make‑ahead crockpot meals

My Word. This weather makes me so hungry, like I need to feed in order to make it through the winter or something. Time to blow the dust off the crockpot and check out the following fresh, and scrumptious slowcook ideas.Honestly, is there anything better than coming home from work to a house that smells like maplely mustardy, meaty goodness? I think not.

1. Maple‑Glazed Apple Cider Pulled Pork...mmmmmmmmmmm

Ingredients:

• 3–4 lb pork shoulder (or butt)

• 1 cup apple cider

• ¼ cup pure maple syrup

• 1 tbsp Dijon mustard

• 1 tbsp apple cider vinegar

• 1 tsp cinnamon

• ½ tsp smoked paprika

• Salt & pepper to tasteInstructions:

• Season the pork with salt, pepper and smoked paprika.

• Combine the cider, maple syrup, mustard, vinegar, and cinnamon; pour over pork in the crockpot.

• Cook on low for 8–10 hours or high for 4–5 hours.

• Remove pork, shred it, return to the sauce, mix well; serve on buns with shredded red cabbage and carrots or over mashed potatoes.Make‑ahead tip: After shredding, store in an airtight container in the fridge; reheat gently in its sauce to keep moist.

2. Butternut Squash & Chickpea Curry

Ingredients:

• 1 small butternut squash, peeled & cubed

• 1 can chickpeas (drained & rinsed)

• 1 can coconut milk

• 1 onion, chopped

• 2 garlic cloves, minced

• 1‑2 tbsp curry powder

• ½ tsp cinnamon

• Salt to taste

  
  

  Instructions:

• Add all ingredients to the crockpot and stir.

• Cook on low for 6–8 hours or high for 3–4 hours. (Kaiser Permanente)

• Serve with rice or naan.Make‑ahead tip: This one stores & freezes well — portion into freezer‑safe containers once cooled.

3. Harvest Chicken Stew

Ingredients:

• 1½ lbs boneless skinless chicken thighs

• 2 carrots, chopped

• 1 sweet potato, peeled & diced

• 1 parsnip, chopped

• 1 apple, chopped

• 3 cups chicken broth

• 1 tsp thyme

• 1 tsp rosemary

• Salt & pepper

  
  

  Instructions:

• Place all ingredients into the crockpot.

• Cook on low for 7–8 hours or high for 3–4 hours.

• Shred the chicken before serving.Make‑ahead tip: After cooking, cool and store in the fridge; reheat gently and add crusty bread or roll.

4. Apple & Sage Stuffed Acorn Squash (Crockpot)

Ingredients:

• 2 acorn squashes, halved & deseeded

• 1 apple, chopped

• ½ cup cooked quinoa or wild rice

• ¼ cup chopped walnuts

• 1 tbsp fresh sage (or 1 tsp dried)

• 1 tbsp maple syrup

• Pinch of salt

• browned sausage

  
  

  Instructions:

• Mix the apple, quinoa, walnuts, sage, maple syrup, salt and browned sausage. Stuff mixture into each squash half.

• Place the stuffed halves into the crockpot with ~½ cup water.

• Cook on high for 3–4 hours until squash is tender.Make‑ahead tip: Prepare stuffing ahead, refrigerate; next morning stuff and cook.

5. Creamy Pumpkin Chicken Chili

Ingredients:

• 1 lb ground chicken (or turkey)

• 1 can pumpkin puree

• 1 can white beans (drained & rinsed)

• 1 cup chicken broth

• 1 onion, chopped

• 2 garlic cloves, minced

• 1 tsp cumin

• ½ tsp chili powder

• ½ cup cream cheese (or coconut cream for dairy‑free)

  
  

  Instructions:

• (Optional) Brown the ground meat in a skillet.

• Add all ingredients except cream cheese into the crockpot.

• Cook on low for 6–8 hours. (crockpotempire.com)

• Stir in cream cheese just before serving.Make‑ahead tip: This chili freezes very well — portion into containers and freeze for cozy dinners later.

  
  

6. Sweet Potato Lentil Soup

Ingredients:

• 2 sweet potatoes, peeled & cubed

• 1 cup red lentils (or green)

• 1 can diced tomatoes

• 1 onion, chopped

• 3 cups vegetable broth

• 1 tsp cumin

• ½ tsp cinnamon

• Salt & pepper to tasteInstructions:

• Add all ingredients into the crockpot.

• Cook on low for 6–8 hours. (Kosher.com)

• (Optional) Use an immersion blender to blend half the soup for a creamy texture.Make‑ahead tip: The flavor deepens after a day — cook ahead, refrigerate; reheat slowly and add a splash of broth if too thick.

7. Wild Mushroom & Barley Risotto (Slow‑Cooker Style)

Ingredients:

• 1½ cups pearl barley

• 1 lb mixed mushrooms, sliced

• 1 onion, diced

• 2 garlic cloves, minced

• 4 cups vegetable broth

• ½ cup white wine (optional)

• 1 tsp thyme

• Salt & pepper

• ½ cup parmesan (or nutritional yeast)Instructions:

• Add barley, mushrooms, onion, garlic, broth, wine (if using), thyme, salt & pepper to the crockpot.

• Cook on high for 3–4 hours.

• Stir in parmesan (or nutritional yeast) just before serving.Make‑ahead tip: Assemble ingredients in the morning, set to cook; when you get home stir and serve.

8. French Onion Pot Roast

Ingredients:

• 3–4 lb chuck roast

• 3 large onions, sliced

• 1 tbsp Worcestershire sauce

• 2 cups beef broth

• 1 tsp thyme

• Salt & pepper

  
  

  Instructions:

• (Optional) Sear the beef for added flavor.

• Layer onions in the crockpot, place roast on top. Add beef broth, Worcestershire, thyme, salt/pepper.

• Cook on low for 8–9 hours.Make‑ahead tip: Cook the roast the day before; refrigerate, then gently reheat with some extra broth to refresh.

  
  

9. Autumn Kale & Sausage White Bean Soup

Ingredients:

• 1 lb Italian sausage-pork or chicken (mild or spicy)

• 1 can white beans (drained & rinsed)

• 2 cups chopped kale

• 2 carrots, chopped

• 1 onion, diced

• 3 cups chicken broth

• 1 tsp sage

• 1 tsp garlic powder

  
  

  Instructions:

• (Optional) Brown sausage; drain excess fat.

• Add sausage, beans, carrots, onion, broth, sage, garlic powder to the crockpot.

• Cook on low for 6–8 hours. Add kale during the last 30 minutes so it remains bright and tender.Make‑ahead tip: After cooking, cool and refrigerate; when reheating add a splash of broth and fresh kale to revive.

10. Crockpot Pumpkin Mac & Cheese

Ingredients:

• 1 lb elbow macaroni (par‑boil for ~5 minutes)

• 2 cups milk

• 1 can pumpkin puree

• 2 cups shredded sharp cheddar

• ½ cup parmesan

• ½ tsp nutmeg

• Salt & pepper

  
  

  Instructions:

• Grease the crockpot. Add macaroni (par‑boiled), milk, pumpkin puree, cheddar, parmesan, nutmeg, salt & pepper.

• Cook on low for 2–3 hours, stirring once or twice mid‑way.

• If desired, top with toasted breadcrumbs for extra texture.Make‑ahead tip: Assemble ingredients up to cooking; when ready simply pop into the slow cooker and go. Store leftovers in the fridge; reheat with splash of milk.