6 Fall Crockpot Meals to Meal Prep

As the leaves change and the air turns crisp, there’s nothing quite like the comforting aroma of a slow-cooked meal filling your home. But between busy schedules and shorter days, finding the time to cook can be a challenge. That’s where your trusty crockpot comes in! These 6 fall-inspired crockpot recipes are not only delicious but also perfect for meal prepping, ensuring you have hearty, satisfying meals ready to go all week long.

1. Hearty Harvest Chicken Stew

This stew is a symphony of fall flavors, combining tender chicken, root vegetables, and a touch of sweetness from apples. It’s a complete meal in a bowl, packed with protein and fiber to keep you fueled throughout the day.

Ingredients

• 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 apple, peeled, cored, and chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups chicken broth
• 1/2 cup pearl barley
• 1/4 cup chopped fresh parsley

Instructions

1. Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned on all sides. Transfer to the crockpot.
2. Add onion, carrots, celery, apple, and garlic to the skillet. Cook until softened, about 5 minutes. Transfer to the crockpot.
3. Stir in thyme, rosemary, salt, pepper, chicken broth, and barley.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and barley is tender.
5. Stir in parsley before serving.

Meal Prep Tip: This stew reheats beautifully! Portion it into individual containers and refrigerate or freeze for quick and easy meals throughout the week.

2. Creamy Pumpkin Chili

This chili is a cozy twist on a classic, with pumpkin puree adding a touch of sweetness and creaminess. It’s packed with protein and fiber from beans and veggies, making it a satisfying and nutritious fall-inspired meal.

Ingredients

• 1 pound ground turkey or beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can pumpkin puree
• 1 cup chicken broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Brown ground turkey or beef in a large skillet over medium heat. Drain excess grease. Transfer to the crockpot.
2. Add onion, garlic, and bell pepper to the skillet. Cook until softened, about 5 minutes. Transfer to the crockpot.
3. Stir in black beans, kidney beans, diced tomatoes, pumpkin puree, chicken broth, chili powder, cumin, smoked paprika, salt, and pepper.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

Meal Prep Tip: This chili freezes wonderfully! Make a double batch and freeze half for a quick and easy meal later in the season.

3. Apple Cider Pulled Pork

This pulled pork is fall comfort food at its finest. The apple cider adds a touch of sweetness and tanginess, while the slow cooking makes the pork incredibly tender and flavorful.

Ingredients

• 1 (3-4 pound) boneless pork shoulder roast
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup apple cider
• 1/2 cup chicken broth
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Sear pork roast on all sides until golden brown. Transfer to the crockpot.
2. Add onion and garlic to the skillet. Cook until softened, about 5 minutes. Transfer to the crockpot.
3. In a small bowl, whisk together apple cider, chicken broth, apple cider vinegar, brown sugar, Worcestershire sauce, dried mustard, salt, and pepper. Pour over the pork roast.
4. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until pork is very tender and shreds easily with a fork.
5. Shred pork and serve on buns or with your favorite sides.

Meal Prep Tip: Pulled pork is incredibly versatile! Use it for sandwiches, tacos, salads, or even on top of baked potatoes for a quick and easy meal.

4. Crockpot Chicken and Wild Rice Soup

This creamy and comforting soup is perfect for a chilly fall day. It’s packed with protein from chicken, fiber from wild rice, and plenty of vegetables for a well-rounded meal.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 cup wild rice blend
• 1 onion, chopped
• 3 carrots, sliced
• 2 celery stalks, sliced
• 8 ounces sliced mushrooms
• 4 cups chicken broth
• 1 cup heavy cream
• 2 teaspoons dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Place chicken breasts in the bottom of the crockpot.
2. Add wild rice, onion, carrots, celery, and mushrooms.
3. Sprinkle with thyme, salt, and pepper.
4. Pour in chicken broth, ensuring it covers all the ingredients.
5. Place the bay leaf on top, cover, and cook on low for 6-7 hours or on high for 3-4 hours.
6. About 30 minutes before serving, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crockpot.  
7. Stir in heavy cream and cook for an additional 30 minutes.
8. Garnish with fresh parsley and serve.

Meal Prep Tip: This soup reheats well and can be stored in the refrigerator for up to 4 days or frozen for later.

5. Slow Cooker Lentil Soup

This affordable crockpot soup is a hearty and comforting meal, perfect to warm you up for chilly fall days. Lentils are a great source of protein and fiber, and they cook up beautifully in the crockpot.

Ingredients

• 1 cup brown or green lentils, rinsed
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 6 cups vegetable broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1/2 cup chopped fresh parsley

Instructions

1. Combine all ingredients in the crockpot.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until lentils are tender.
3. Stir in parsley before serving.

Meal Prep Tip: This soup tastes even better the next day! Make a big batch and enjoy it for lunches or dinners throughout the week.

6. Crockpot Cranberry Apple Steel-Cut Oats

This warm and comforting oatmeal is a perfect make-ahead breakfast for busy fall mornings. The cranberries and apples add a touch of sweetness and tartness, while the steel-cut oats provide a hearty and satisfying texture.

Ingredients

• 1 cup steel-cut oats
• 3 cups unsweetened apple juice or apple cider
• 1 cup water
• 1/2 cup dried cranberries
• 1 apple, peeled, cored, and chopped
• 1/4 cup chopped pecans or walnuts
• 1/4 teaspoon ground cinnamon
• Pinch of salt

Instructions

1. Combine all ingredients in the crockpot.
2. Cover and cook on low for 7-8 hours or on high for 3-4 hours, until oats are tender and liquid is absorbed
3. Stir before serving. Add a splash of milk or cream and top with additional fruit and nuts, if desired

Meal Prep Tip: This oatmeal keeps well in the refrigerator for up to 5 days. Simply reheat a portion in the microwave or on the stovetop for a quick and easy breakfast.

Conclusion

The beauty of meal prepping with your crockpot lies in its simplicity – toss the ingredients in, set it, and forget it! Come home to a house filled with enticing aromas and a hearty meal ready to enjoy.