Six Crock Pot Meals For The Fall


It’s that time of year where practices, school activities, and fall fun are over taking the schedule and you’re wondering how you’re going to cook on top of everything else. Well look no further than this post for your crock pot needs this fall!

Chicken Casserole

  • 1 bag of frozen chicken 
  • 2 cans of cream chicken soup
  • 1 box of stuffing
  • 1 8 oz container of sour cream
  • 1 can of green beans

Throw everything into the crockpot and cook on high for 3-4 hours or low for 6-8 hours. Dish out and enjoy! It’s a family favorite here on busy nights. 

Potato Soup

  • 1 bag of frozen hash brown
  • 2 cans of cream of chicken soup (can use 1 can for a thinner consistency) 
  • 1 bar of cream cheese 1 cup of chicken broth (or what you choose we like ours thicker) 

Throw everything into the crockpot cook high for 3-4 hours and low for 6-8 serve with your favorite potato soup toppings. 

Crockpot Cheesy Buffalo Chicken Pasta


  • 1 1/2 pounds of boneless skinless chicken
  • 3 cups chicken broth
  • 1/2 cup buffalo wing sauce (1/4 cup now 1/4 cup later) 
  • 1 tablespoon ranch dressing mix
  • 1/2 teaspoon garlic powder 
  • 1/4 cup celery salt
  • 1/4 teaspoon of salt
  • 1/8 pepper 
  • 8 ounces of cream cheese 
  • 1 cup of shredded sharp cheddar
  • 1 tablespoon cron starch and tablespoon of water 
  • 16 oz of linguine noodles (we also use squash noodles they’re amazing) 
  • Chopped cilantro for garnish (completely optional) 

Place chicken, broth, 1/4 cup buffalo sauce, and seasonings in the crockpot ,Top with cream cheese and shredded cheese ,Cover and cook on high for 4 hours low for 8 hours. When chicken is fully cooked remove to separate bowl and shred with two forks. Add remaining 1/4 cup buffalo sauce to chicken and toss to coat Set chicken aside. Whisk together corn starch and water and add to the crockpot. Use a whisk and stir until cheese and cream cheese (which were added in step 2 and should now be soft and melted) all combined smooth, Break noodles in half and place in the crockpot top with chicken and cover. Turn crock on high for 30-60 minutes until noodles are fully cooked, stir 3-4 times during cooking. If noodles are not done you can add extra broth or water 1/4 cup at a time. Garnish with cilantro if desired and serve immediately. 

Crockpot Chilli

  • 1 tablespoon olive oil
  • 2 pounds lean ground beef 
  • 1 medium red or yellow onion peeled and diced 
  • 4 cloves garlic 
  • 1 chipotle chili in adobo sauce, chopped (add for extra smokiness and heat) 
  • 2 15 once cans dark red kidney beans, rinsed and drained
  • 2 15 ounce cans of tomato sauce 
  • 2 15 ounces cans of dice tomatoes
  • 1 15 ounce can of light red kidney beans 
  • 1 4 ounce can chopped green chiles 
  • 1 cup beer or beef broth 
  • 2 tablespoons of cili powder 
  • 1 tablespoon of cumin 
  • 1 teaspoon salt 
  • 1 teaspoon sugar 
  • 1/2 teaspoon black 

Heat oil in a large saute pan over medium-high heat add the ground beef, onion and garlic and cook for about 7-10 minutes or until the beef is completely browned, crumbling the beef with the spoon as it cooks. Drain and discard the excess fat/grease. Transfer to the bottom of the crockpot. Add the remaining ingredients, and stir to combine. Cover and cook on low for 6-8 hours or high 3-4 hours taste, and season with additional salt and pepper or seasonings if need be. serve warm. 

Crockpot Lasagna

  • 1 tablespoon olive oil
  • 1 medium onion (chopped) 
  • 1 pound lean ground beef/ ground turkey
  • salt and pepper 
  • 4 cloves garlic (minced) 
  • 2 24 ounce jars marinara sauce 
  • 10 lasagna noodles (uncooked, whole wheat or white) DO NOT USE NO BOIL NOODLES!
  • 10 ounces mozzarella cheese (shredded 2 1/2 cups) 
  • Grated Parmesan cheese (for serving) 

Heat olive oil in a large skillet over medium-high heat. Add the onion and cook for 1-2 minutes, stirring, until it begins to soften. Add the ground beef (or turkey) to the skillet and season with salt and pepper. Cool until browned and cooked through, breaking up the meat into small pieces as it cooks.Add garlic and cook for 30 seconds, stirring. Remove pan from the heat.Spread 1 cup of the marinara sauce in the bottom of the slow cooker. Make a single layer of noodles, breaking them as needed. Top with 1/3 of the meat, 1 cup of marinara sauce, and 2/3 cup mozzarella. Make second layer of noodles, half of the remaining meat, another 1 cup of marinara, and 2/3 cups of mozzarella. Make a third layer of noodles, remaining meat, 1 cup sauce and 2/3 cups of mozzarella.Top with one more layer of noodles, 1/2 cups of sauce, and the remaining 1/2 cup mozzarella. Cook in your slow cooker on low heat for about 4 hours, until noodles are soft. Turn off heat and let stand, covered, for 20-30 minutes before serving open lid carefully. Serve with Parmesan and fresh parsley or basil if you want! 

Crockpot Butternut Squash Soup


  • 1 tablespoon extra-virgin olive oil 
  • 1 medium onion chopped 
  • 2 medium butternut squash
  • 2 medium apples cored and diced 
  • 2 cups vegetable broth or chicken broth 
  • 1 teaspoon of kosher salt 
  • 1/2 ground nutmeg 
  • 1/4 teaspoon black pepper 
  • 1/4 teaspoon cayenne pepper 
  • 3/4 cup light coconut milk (can use up to 1 1/2 cups from one 14 ounce can) 

Lightly coat crockpot with nonstick spray, in a medium saucepan, heat the olive oil over medium heat. Add the onion and cook until softened and fragrant about 8 to 10 minutes stirring occasionally transfer to the slow cooker.While the onion cooks, trim the top and bottom ends off of the butternut squash with a vegetable peeler, peel the squash, cut in half lengthwise and scoop out the center seeds. Cut into 3/4 inch cubes. Transfer cubes to the slow cooker. To the slow cooker, add the apples, broth, salt, pepper, nutmeg, black pepper, and cayenne pepper. Cover and cook on low for 6 to hours and high for 3-4 hours, until the squash and apples are tender. Add 3/4 cup of coconut milk. Puree the soup with a immersion blender or carefully it to a food processor fitted with a steel blade or blender and puree it in batches. If using a blender or food processor be extremely careful not to fill it too much, ash out soup likes to splatter. Return the soup to the slow cooker once complete. If you’d like the soup thinner, add additional coconut milk until your desired consistency is reached. Taste and adjust seasonings as desired. Serve hot with any of your favorite toppings: toasted pumpkin seeds, chopped fresh sage, or coconut cream/ coconut yogurt, or regular/non fat greek yogurt. 

I hope these help inspire you to just throw it in the crockpot and enjoy your family during what I think is the best time of the year. To make up clean up even easier for you don’t forget to add crockpot liners to grocery trip so you have even less dishes to do! 

Be sure if you use these recipes post pictures and tag Toledo Moms we’d love to see your creations! 







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