21 Fall Crockpot Dinners To Make In 2025

Okay, so fall is without a doubt my favorite season, and regular readers know just how much I love my crockpot, so of course I had to create this collection of my favorite cozy crockpot recipes that you’re going to want to make again and again this autumn! 

Around this time last year, I shared the slow cooker recipes that I thought readers would love through the colder months, and I was totally blown away by the response. Thousands of you checked them out and made them in your own kitchens. I’m always so thrilled when you trust me enough to recreate my recipes at home, and I never take that for granted! 

So right here I’ve done the same again, and these are all brand new recipes that have been created and developed in 2025. So you have a whole host of brand new ideas to try!

Here’s what you’ll find in this cozy fall crockpot dinner collection:

• Comforting, family-friendly meals perfect for chilly nights and busy weekdays

• Cozy flavors like creamy chicken, tender pot roasts, cheesy casseroles, and hearty stews

• Dinner ideas for every craving—whether you’re in the mood for taco night, a bowl of chili, or a saucy meatloaf

• A mix of proteins like chicken, beef, turkey, and pork to keep things interesting

• Kid-friendly options that are easy to customize with toppings and sides

• Set-it-and-forget-it recipes so dinner’s ready when you walk in the door

• Plenty of variety for different tastes and preferences, all made with simple ingredients

Let’s get straight down to it!

Crockpot Lasagna Soup

Lasagna is a non-negotiable fall favorite in my house, and this cozy crockpot version makes it weeknight-easy. No layering, no fuss—just rich, meaty flavor and all the comforting vibes you’d expect from the classic. We start by browning ground beef for depth, then toss everything into the slow cooker to do its thing. Lasagna noodles go in during the last 30 minutes so they stay perfectly tender, and of course, there’s plenty of melty cheese and fresh herbs to finish things off.

Crockpot Chicken Meatball & Veggie Soup 

This cozy bowl of goodness starts with homemade chicken meatballs simmered in a vibrant, veggie-packed broth. It’s colorful, comforting, and full of flavor—basically fall in a bowl. The slow cooker does all the heavy lifting, and you can mix and match your favorite vegetables (I’ve included plenty of ideas!). High in protein and big on comfort, this one’s perfect for chilly nights when you want something hearty but wholesome.

Crockpot Cowboy Style Sloppy Joes 

These cowboy-style sloppy Joes are comfort food with a smoky, saucy twist. Ground beef simmers away in the slow cooker with crispy bacon, tender onions, and a rich BBQ sauce that’s equal parts sweet and savory. Rolled oats soak up all that deliciousness and add a little extra heartiness (don’t knock it till you try it), while jalapeños bring just the right amount of heat. It’s your classic sloppy Joe—just bolder, meatier, and made for fall.

Crockpot Bourbon Chicken

Bold, sticky, and packed with flavor, this crockpot bourbon chicken gives total takeout vibes—without ever leaving the house. Chicken thighs simmer all day in a sweet and savory sauce made with soy, garlic, honey, brown sugar, and a splash of bourbon (totally optional, but highly recommended for that rich, deep flavor). Serve it over rice, mashed potatoes, or tucked into a sandwich—however you dish it up, it’s ridiculously satisfying.

Crockpot Pot Roast Sliders 

These sliders are fall comfort food at its finest—perfect for feeding a crowd or just making weeknight dinner extra fun. Tender chuck roast slow cooks in a tangy mix of ranch, au jus, and pepperoncini peppers before getting shredded and stacked onto soft Hawaiian rolls with melty provolone. A brush of garlicky butter and a quick bake turns them golden, gooey, and totally irresistible.

Crockpot Apple Butter Pork Chops

These slow cooker pork chops are fall on a plate! Thick-cut, bone-in chops are simmered all day in a sweet-and-savory apple butter sauce that’s rich, cozy, and totally melt-in-your-mouth tender. The combo of pork, apples, and warm spices feels like something straight out of a farmhouse kitchen—and it’s so easy, it practically makes itself. Serve it over mashed potatoes or rice for the ultimate autumn dinner.

Serves: 4

Ingredients:

• 2 pounds bone-in pork chops

• ½ teaspoon salt

• ¼ teaspoon pepper

• ¼ teaspoon paprika

• 1 tablespoon butter

• 1 onion, sliced

• 1 ½ cups apple butter

• 2 tablespoons apple cider vinegar

• 2 apples, sliced

Instructions:

1. Season the pork chops with salt, pepper, and paprika.

2. In a large skillet, melt the butter over medium-high heat and quickly sear the pork chops on both sides—just enough to get a little golden color.

3. Place the seared pork chops into your slow cooker.

4. Layer the sliced onion over the top.

5. In a small bowl, mix the apple butter with the apple cider vinegar, then pour it over everything in the slow cooker.

6. Sprinkle the apple slices around the pork chops.

7. Cover and cook on LOW for 6 hours or HIGH for 4 hours, until the pork is tender and the flavors are melded.

8. Serve warm over rice or mashed potatoes for a perfect fall meal.

Crockpot Taco Meat

An easy fall dinner you can spin a dozen different ways—taco night just got even better. This slow cooker taco meat is rich, flavorful, and totally hands-off. I love stuffing it into crunchy taco shells with all the toppings, but it’s just as good in burritos, taco salads, or loaded up on nachos. Big batch, minimal effort, maximum payoff.

Serves: 6–8

Ingredients:

• 2 pounds lean ground beef (I used 85/15)

• 1 onion, diced

• 3–5 garlic cloves, minced

• 1 cup salsa

• 1 ½ (1 oz) packets mild taco seasoning

Serving suggestions: crunchy taco shells, shredded lettuce, diced tomatoes, diced jalapeños, red onions, chopped cilantro, shredded cheddar cheese, sour cream

Instructions:

1. Add the raw ground beef to your slow cooker. Top it with the diced onion, garlic, salsa, and taco seasoning.

2. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Around the halfway mark, check in—give it a stir and use a wooden spoon to break the meat into smaller crumbles.

3. Once the meat is fully cooked, stir it well to combine everything. If there’s excess liquid, go ahead and drain it off.

4. Spoon the taco meat into your favorite shells or wraps, pile on your go-to toppings, and dig in!

Crockpot Pepper Steak 

This rich, savory crockpot pepper steak tastes like you spent hours in the kitchen—but really, it’s just a few simple steps and your slow cooker does the heavy lifting. Tender strips of beef simmer with sweet bell peppers and onions in a soy-garlic sauce with a touch of sweetness. Serve it over a bed of rice and you’ve got a cozy, flavor-packed dinner that always delivers.

Serves: 6

Ingredients:

• 2 pounds flank steak, sliced into ¼-inch strips

• 3–4 tablespoons cornstarch

• 1 large green bell pepper, sliced thick

• 1 large red bell pepper, sliced thick

• 1 medium onion, sliced thick

• 1 (14.5 oz) can petite diced tomatoes, with liquid

• ½ cup beef broth (or water)

• ½ cup soy sauce

• 2–3 tablespoons brown sugar, to taste

• 1 teaspoon Worcestershire sauce

• 3–4 garlic cloves, minced

• 1 teaspoon fresh ginger, peeled and minced

• 1 teaspoon salt

• 1 teaspoon black pepper

• Cooked white rice, for serving

Instructions:

1. Add the sliced flank steak to your slow cooker, then sprinkle the cornstarch over the top. Give it a good stir to coat the meat evenly.

2. Add the bell peppers, onions, and diced tomatoes (liquid included). If you like your peppers on the crisper side, you can wait and add them during the last 1–2 hours of cook time.

3. In a small bowl, whisk together the beef broth, soy sauce, brown sugar, Worcestershire sauce, garlic, ginger, salt, and pepper.

4. Pour that sauce mixture over everything in the slow cooker.

5. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the beef is tender and full of flavor.

6. Give everything a good stir, then serve hot over rice. Dig in!

Crockpot Chicken Pot Roast

This slow cooker chicken pot roast is comfort food made easy. You get all the cozy vibes of a classic pot roast—tender meat, soft carrots, savory herbs—but made a little lighter with chicken thighs. Everything simmers together in a rich, flavorful gravy that tastes like you’ve been cooking all day (when really, your slow cooker did the work). It’s just the thing for chilly nights or when your crew needs something hearty and wholesome.

Serves: 6

Ingredients:

• 2–3 pounds boneless skinless chicken thighs

• 2 carrots, sliced

• 2 stalks celery, sliced

• 1 onion, sliced

• 1 cup chicken stock

• 1 (1 oz) envelope au jus mix

• 1 (1 oz) envelope chicken gravy mix

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon black pepper

Instructions:

1. Add the chicken, carrots, celery, and onion to your slow cooker.

2. In a small bowl, whisk together the chicken stock, au jus mix, chicken gravy mix, garlic powder, onion powder, and black pepper.

3. Pour the gravy mixture over everything in the slow cooker.

4. Cover and cook on LOW for 6 hours or HIGH for 4 hours, until the chicken is tender and everything is infused with that savory, slow-cooked flavor.

5. Garnish with chopped parsley if you’re feeling fancy, and serve it up warm!

Crockpot Enchilada Casserole 

If you’re craving enchiladas but not in the mood to roll and fuss, this one’s your weeknight hero. Layers of seasoned beef, black beans, corn, and gooey cheese are tucked between soft corn tortillas and smothered in rich enchilada sauce—all slow cooked into one seriously satisfying casserole. It’s bold, cozy, and exactly the kind of dump-and-go dinner that makes busy fall evenings a little easier (and a lot more delicious).

Serves: 6

Ingredients:

• 1 pound ground beef, browned and drained

• 1 (1 oz) envelope taco seasoning

• 2 cloves garlic, minced

• 1 (10.5 oz) can tomatoes with green chilies

• 1 cup frozen corn

• 1 (15 oz) can black beans, rinsed and drained

• 3 (10 oz) cans red enchilada sauce

• 12 corn tortillas

• 3 ½ cups Colby Jack cheese, shredded, divided

• Diced tomatoes, scallions, cilantro for topping (optional)

Instructions:

1. In a large bowl, mix together the browned ground beef, taco seasoning, garlic, tomatoes with green chilies, corn, and black beans.

2. Give your slow cooker a quick spray with non-stick cooking spray so nothing sticks.

3. Pour one can of enchilada sauce into the bottom of the slow cooker to set the stage.

4. Add 4 corn tortillas in a single layer—no need to be perfect here.

5. Spoon in half the meat mixture and spread it out evenly.

6. Sprinkle on 1 ½ cups of shredded cheese.

7. Repeat the layers: 4 more tortillas, a second can of enchilada sauce, the rest of the meat mixture, and another 1 ½ cups of cheese.

8. Finish with a final layer of 4 tortillas, pour over the last can of enchilada sauce, and top with the remaining cheese.

9. Pop the lid on and cook on low for 4 hours.

10. When it’s done, top with diced tomatoes, scallions, cilantro—whatever you love. Slice it up and dig in!

Crockpot Chicken Stew

This one’s a must in your cold-weather crockpot lineup. It’s rich, creamy, and loaded with tender chicken thighs, hearty potatoes, sweet carrots, and peas—all simmered low and slow in a flavorful broth. Basically, it’s everything you want in a bowl when the weather turns chilly. Bonus points: it’s family-approved and perfect for leftovers (if you’re lucky enough to have any).

Serves: 6

Ingredients:

• 1 pound skinless, boneless chicken thighs

• 2 large potatoes, peeled and diced

• 2 large carrots, peeled and diced

• 2 stalks celery, peeled and diced

• 1 onion, chopped

• 2 cloves garlic, minced

• 2 cups chicken broth

• 1 (1 oz) packet chicken gravy mix

• 1 (1 oz) packet ranch seasoning mix

• 1 cup heavy cream

• 2 tablespoons cornstarch

• 1 cup frozen peas

• Fresh parsley, for garnish (optional)

Instructions:

1. Add the chicken thighs, potatoes, carrots, celery, onion, and garlic straight into your slow cooker.

2. In a small bowl, whisk together the chicken broth, gravy mix, and ranch seasoning. Pour it over the top.

3. Cover and cook on high for 4 hours or low for 6, until the chicken and veggies are fork-tender.

4. Whisk the heavy cream and cornstarch together in a bowl until smooth.

5. Stir the cream mixture into the stew, then toss in the frozen peas.

6. Cover and cook for another 30 minutes, until the stew is creamy and just thickened up a bit.

7. Garnish with parsley if you’re feeling fancy, and serve warm!

Crockpot White Chicken Chili 

Creamy, cozy, and packed with flavor, this white chicken chili is the kind of recipe you’ll want on repeat all season long. Tender shredded chicken, white beans, corn, and green chiles come together in a lightly spiced broth that’s hearty without being heavy. It makes a big batch (perfect for leftovers or feeding a hungry crowd), and the cream cheese stirred in at the end takes it to next-level comfort.

Serves: 8

Ingredients:

• 2 pounds boneless, skinless chicken breasts

• 1 ½ teaspoons ground cumin

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon chili powder

• ½ teaspoon cayenne pepper

• ½ teaspoon dried oregano

• ½ teaspoon ground coriander

• 4 cups chicken broth

• 1 large onion, diced

• 3–4 cloves garlic, minced

• 2 (4 oz) cans fire-roasted mild diced green chiles

• 1 bay leaf

• 2 (15.5 oz) cans cannellini beans, drained and rinsed

• 1 (15.5 oz) can pinto beans, drained and rinsed

• 1 ½ cups frozen corn, thawed

• 6 oz (¾ block) cream cheese

• Fresh cilantro, for garnish (optional)

• Toppings (optional): shredded cheese, sour cream, lime wedges, tortilla strips or chips, sliced avocado

Instructions:

1. Place the chicken breasts into the bottom of your slow cooker.

2. Sprinkle with cumin, salt, pepper, chili powder, cayenne, oregano, and coriander.

3. Add the chicken broth, diced onion, garlic, green chiles, and bay leaf on top.

4. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken is tender and cooked through.

5. During the last 2 hours of cooking, stir in the cannellini beans, pinto beans, and thawed corn.

6. Scoop about 2 cups of the chili (make sure to include some beans) into a blender or food processor and pulse until smooth—or use an immersion blender if you’ve got one. Stir the blended portion back into the slow cooker to thicken things up.

7. Remove the chicken, shred it with two forks, then stir it back into the pot.

8. Add the cream cheese and stir until it melts smoothly into the chili—this should take about 10–15 minutes.

9. Taste and adjust seasonings as needed. Ladle into bowls, pile on your favorite toppings, and dig in!

Crockpot Jambalaya

This hearty Louisiana classic brings smoky, spicy, soul-warming comfort to your slow cooker. Think of it like the Southern cousin of paella—loaded with tender chicken, andouille sausage, juicy shrimp, and bold Cajun flavors. It’s one of those cozy, crowd-pleasing dinners that feels just right for fall (or really, any time you’re craving something big on flavor and easy on effort).

Serves: 8

Ingredients:

• 1 lb. boneless skinless chicken breast, chopped into 1-inch pieces

• 1 lb. andouille sausage, sliced into 1-inch pieces

• ½ large yellow onion, chopped

• 1 cup celery, chopped

• 1 cup chicken broth

• 1 tbsp. oregano

• 2 bay leaves

• 3 cloves garlic, minced

• 2 tbsp. Cajun seasoning (I used Slap Ya Mama)

• ½ tsp. salt

• ½ tsp. pepper

• 1–2 tsp. cayenne

• 2 (14 oz.) cans petite diced tomatoes, plus the juice

• 1 lb. medium shrimp, peeled and deveined, thawed

Instructions:

1. Add the chopped chicken and sliced sausage to your crockpot.

2. Pile in the onion, celery, chicken broth, oregano, bay leaves, garlic, Cajun seasoning, salt, pepper, and cayenne.

3. Pour the diced tomatoes and all their juices right over the top.

4. Give everything a quick stir to combine.

5. Cover and cook on LOW for 6–7 hours or HIGH for 4–5 hours.

6. During the last 30 minutes of cook time, stir in the thawed shrimp and let it cook through.

7. Spoon the jambalaya over rice, and dig into that big bowl of comfort.

Crockpot Butter Chicken

This butter chicken is rich, creamy, and gently spiced—aka the perfect cozy curry for fall. It’s a great family-friendly option if you’re craving takeout flavors but want something homemade and hands-off. The slow cooker does all the work, and the result is tender chunks of chicken in a velvety, tomato-based sauce that’s perfect for spooning over a big bowl of rice.

Serves: 6

Ingredients:

• 2 lb. boneless skinless chicken breast

• 1 small yellow onion, chopped

• 1 (15 oz.) can tomato sauce

• 2 cloves garlic, minced

• 1 ½ tbsp. ginger paste

• 1 tsp. cumin

• 1 tbsp. garam masala

• 1 tsp. turmeric

• 1 tsp. curry powder

• 1 tsp. salt

• 1 tbsp. tomato paste

• 3 tbsp. butter

• ½ cup heavy whipping cream

Instructions:

1. In your crockpot, whisk together the tomato sauce, garlic, ginger paste, cumin, garam masala, turmeric, curry powder, salt, and tomato paste.

2. Add the chicken breasts and chopped onion. Flip the chicken a few times to make sure it’s well coated in the sauce.

3. Slice the butter into thin pats and lay them on top of the chicken.

4. Cover and cook on LOW for 4–6 hours or HIGH for 3–5 hours, until the chicken is fully cooked and tender.

5. Once cooked, remove the chicken from the slow cooker and chop it into large chunks.

6. Stir the heavy whipping cream into the sauce while the chicken is out.

7. Return the chopped chicken to the pot, stir to coat, and serve warm over rice.

Crockpot Turkey Stew 

This one-pot wonder is the definition of comfort. Tender chunks of turkey simmer all day with hearty potatoes, carrots, and celery in a rich, savory broth that’s as soothing as it is satisfying. It’s a great way to use up leftover holiday turkey, but just as perfect with turkey breast or thighs on a regular weeknight. Cozy, creamy, and packed with flavor—this stew is fall and winter in a bowl.

Serves: 6

Ingredients:

• 3 cups leftover turkey

• 2 large potatoes, peeled and diced

• 2 large carrots, peeled and diced

• 2 stalks celery, peeled and diced

• 1 onion, chopped

• 2 cloves garlic, minced

• 2 cups turkey broth

• 1 (1 oz) packet turkey gravy

• 1 teaspoon poultry seasoning

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

• 1 cup heavy cream

• 2 tablespoons cornstarch

• 1 cup frozen peas

• Parsley for garnish (optional)

Instructions:

1. Add the turkey, potatoes, carrots, celery, onion, and garlic to your slow cooker.

2. In a bowl, whisk together the turkey broth, gravy mix, poultry seasoning, garlic powder, and onion powder.

3. Pour the seasoned broth mixture over the ingredients in the slow cooker.

4. Cover and cook on HIGH for 4 hours or LOW for 6 hours, until the veggies are soft and everything smells amazing.

5. In a small bowl, whisk together the heavy cream and cornstarch until smooth.

6. Stir the cream mixture into the slow cooker, then add the peas.

7. Cover and cook for another 30 minutes, until the stew thickens slightly.

8. Garnish with parsley if you’d like, and serve warm.

Crockpot French Onion Pot Roast

This one’s all about melt-in-your-mouth beef, tender veggies, and a rich, savory onion gravy that tastes like it simmered all day—because it did. It’s the kind of cozy, hands-off dinner that feels fancy but couldn’t be easier. Serve it over fluffy mashed potatoes and let that French onion magic do its thing.

Serves: 6

Ingredients:

• 2 onions, sliced

• 3-pound chuck roast

• 1 pound baby potatoes, halved

• 3 large carrots, sliced

• 1 (10.5 oz) can French onion soup

• 1 envelope beefy onion soup mix

• 2 cloves garlic, minced

• 1 cup water

• Parsley for garnish

Instructions:

1. Add the sliced onions, halved potatoes, and carrots to the bottom of your slow cooker. Place the chuck roast right on top.

2. In a bowl, whisk together the French onion soup, beefy onion soup mix, garlic, and water.

3. Pour the mixture over the roast and veggies.

4. Cover and cook on LOW for 8 hours or HIGH for 6 hours, until the meat is fall-apart tender.

5. Garnish with fresh parsley if you’d like, and serve hot—preferably over mashed potatoes to soak up that gravy.

Crockpot Egg Roll In A Bowl

All the flavor of your favorite takeout egg rolls—minus the wrapper and the frying. This slow cooker version is cozy, fuss-free, and totally satisfying, with seasoned ground pork (or chicken), cabbage, carrots, and savory sauce all cooked together in one pot. It’s great for fall nights when you want something warm, wholesome, and full of flavor… with zero deep-frying in sight.

Serves: 6

Ingredients:

• 2 pounds ground chicken or pork, browned and drained

• 1 medium onion, finely chopped

• 1 (16 oz) bag coleslaw mix

• ½ cup shredded carrots

• ⅔ cup chicken broth

• 3 cloves garlic, minced

• 1 tablespoon sesame oil

• 1 ½ tablespoons rice vinegar

• 1 teaspoon ground ginger

• 3 tablespoons soy sauce

• 1 tablespoon hoisin sauce

• 1 tablespoon brown sugar

• 1 teaspoon red pepper flakes

• For garnish: green onion, wonton strips, sweet chili sauce

Instructions:

1. Add the cooked ground chicken or pork to your slow cooker, along with the onion, coleslaw mix, and shredded carrots.

2. In a small bowl, whisk together the chicken broth, garlic, sesame oil, rice vinegar, ginger, soy sauce, hoisin sauce, brown sugar, and red pepper flakes.

3. Pour the sauce into the slow cooker and give everything a good stir to combine.

4. Cover and cook on LOW for 4–6 hours, until the veggies are tender and all the flavors have melded together.

5. Just before serving, garnish with sliced green onions, crispy wonton strips, and a drizzle of sweet chili sauce if you like.

6. Scoop into bowls and enjoy!

Crockpot Sloppy Joe Meatloaf

Two comfort food classics, one seriously satisfying dinner. This slow cooker sloppy joe meatloaf is juicy, flavorful, and topped with a sweet-and-savory sauce that takes it over the top. The slow cooker keeps things totally hands-off, and the combo of stuffing mix and sloppy joe sauce makes this a no-fail, crowd-pleasing favorite. Perfect for cozy nights when you want something hearty and nostalgic—with a twist.

Serves: 6

Ingredients:

• 2 pounds lean ground beef

• 2 (15 oz) cans sloppy joe sauce

• 1 (6 oz) box cornbread stuffing mix

• 2 eggs

• 1 tablespoon brown sugar

Instructions:

1. Line the bottom of your slow cooker with foil (this makes cleanup and lifting the meatloaf out way easier).

2. In a large bowl, combine the ground beef, 1 can of sloppy joe sauce, stuffing mix, and eggs. Mix until just combined.

3. Shape the mixture into a loaf and carefully place it into the foil-lined slow cooker.

4. In a small bowl, stir together the second can of sloppy joe sauce with the brown sugar.

5. Spoon half of the sauce over the meatloaf, and refrigerate the rest for later.

6. Cover and cook on LOW for 4 hours.

7. During the last 30 minutes of cooking, spread the remaining sauce over the top.

8. Garnish with parsley if you’d like, then slice and serve!

Crockpot Dr. Pepper Meatloaf

This family favorite is always a hit—especially when served on a bed of fluffy mashed potatoes. Juicy, flavorful meatloaf gets a boost from garlic, BBQ sauce, and seasonings, then it’s topped with a sticky-sweet Dr. Pepper glaze that takes it straight into comfort food territory. It’s a slow cooker lifesaver on busy weeknights, and one of those meals everyone always comes back for seconds.

Serves: 4

Ingredients:

• ¾ cup milk

• ⅔ cup seasoned bread crumbs

• 2 eggs

• 2 teaspoons dried minced onion

• 1 clove garlic, minced

• 1 tablespoon mustard

• 1 tablespoon BBQ sauce

• 1 tablespoon Worcestershire sauce

• ¼ teaspoon seasoning salt

• ¼ teaspoon black pepper

• 2 pounds lean ground beef

For the glaze:

• ½ cup Dr. Pepper

• ½ cup BBQ sauce

• 2 tablespoons brown sugar

Instructions:

1. In a large bowl, stir together the milk and bread crumbs until well combined.

2. Add in the eggs, minced onion, garlic, mustard, BBQ sauce, Worcestershire, seasoning salt, black pepper, and ground beef. Mix everything together with a wooden spoon until just combined—don’t overwork it.

3. Line your slow cooker with foil. Form the meat mixture into an oval-shaped loaf and place it in the bottom.

4. In a small bowl, mix together the Dr. Pepper, BBQ sauce, and brown sugar.

5. Pour half of the glaze over the meatloaf.

6. Cover and cook on LOW for 6 hours or HIGH for 4 hours, until cooked through.

7. For extra flavor and a sticky glaze finish, transfer the meatloaf to a baking sheet, brush with the remaining glaze, and broil for 2–3 minutes.

8. Slice it up and serve warm!

Crockpot Lil Smokies 

My absolute favorite appetizer—hands down. These sweet, sticky, savory Lil Smokies are coated in the most irresistible Dr. Pepper BBQ glaze, and they always disappear fast. Brown sugar, mustard, chili powder, and a splash of soda cook down into a rich, flavorful sauce that clings to every bite. Perfect for parties, game days, or even a fun, low-effort fall dinner.

Serves: 8

Ingredients:

• 2 (28 oz) packages Lil Smokies

• 1 ½ cups BBQ sauce

• ¼ cup honey

• ¼ cup brown sugar

• 1 tablespoon chili powder

• 1 tablespoon mustard

• 1 (12 oz) can Dr. Pepper

Instructions:

1. Add the Lil Smokies to the bottom of your slow cooker.

2. In a small bowl, whisk together the BBQ sauce, honey, brown sugar, chili powder, mustard, and Dr. Pepper until smooth.

3. Pour the sauce over the smokies and stir to coat them evenly.

4. Cover and cook on LOW for 6 hours or HIGH for 4 hours, giving it a stir now and then.

5. Serve warm and watch them vanish!

Crockpot Creamy Chicken Enchilada Casserole

This is one of those go-to dinners that never lets you down. Layers of tender shredded chicken, melty pepper jack cheese, soft corn tortillas, and a dreamy creamy white sauce cook low and slow into a comforting casserole your whole family will love. It’s the kind of meal you can throw together and come home to something warm, cheesy, and totally satisfying.

Serves: 6

Ingredients:

• 3 cups shredded cooked chicken

• 1 teaspoon garlic salt

• 1 teaspoon chili powder

• 1 teaspoon cumin

• 1 teaspoon dried minced onion

• 2 cloves garlic, minced

• 1 (4 oz) can green chiles

• ½ cup chicken broth

• 2 tablespoons cornstarch

• 1 ¼ cups milk

• ¾ cup sour cream

• 12 corn tortillas

• 2 ½ cups pepper jack cheese, shredded and divided

Instructions:

1. In a medium bowl, mix the shredded chicken with the garlic salt, chili powder, cumin, and dried minced onion. Set aside.

2. In a saucepan over medium heat, add the garlic, green chiles, and chicken broth. Let it come just to a bubble.

3. In a small bowl, whisk together the milk and cornstarch until smooth.

4. Slowly whisk the milk mixture into the saucepan until fully combined.

5. Bring it back to a gentle bubble, then stir in the sour cream. Remove from heat and set the sauce aside.

6. Time to assemble! Set aside ½ cup of the shredded pepper jack cheese for topping.

7. Spray your slow cooker with non-stick spray.

8. Spread a thin layer of the sauce on the bottom.

9. Add 4 corn tortillas, then ⅓ of the chicken mixture, ⅓ of the remaining cheese, and ⅓ of the sauce.

10. Repeat the layers until everything is used up. Finish with the reserved ½ cup of cheese on top.

11. Cover and cook on LOW for 4 hours.

12. Garnish with cilantro, scallions, jalapeños—or whatever toppings you love—and serve it up!

Whether you’re craving something hearty and comforting or just need an easy dinner that practically cooks itself, these fall crockpot meals have you covered. From cozy stews to cheesy casseroles, there’s a little something here for every kind of weeknight.

Save your favorites, share with a friend, and don’t forget to come back and let me know which one your family loved most! Oh, and i’d appreciate it so much if you could take a minute to leave your thoughts in the comments section below. It really helps me to learn more about the recipes you love, so I can create more in the future!