Cozy Fall Crockpot Dinners: One-Pot Healthy Meals for Busy Nights

When the weather turns crisp and evenings arrive a little earlier, the slow cooker becomes the quiet hero of the kitchen. A good fall crockpot dinner should be nourishing, simple to prep, and generous enough to cover leftovers. The recipes below lean on seasonal produce like squash, apples, and carrots; pantry staples such as beans, lentils, and brown rice; and clean proteins from chicken to lean turkey. Each dish is designed to be mostly hands-off, freeing you to focus on family, work, or a peaceful walk while dinner quietly transforms into something comforting. You’ll also find that each recipe is built to be flexible: swap vegetables based on what’s in your crisper, adjust spices to your heat tolerance, and scale servings for meal prep. Most importantly, these meals are balanced—fiber-rich carbohydrates, lean protein, and smart fats—to keep you satisfied without feeling weighed down.

Because fall schedules can be unpredictable, every dish below tolerates the slow cooker’s warm setting without drying out. That means you can set it in the morning, let it work during the day, and return to a kitchen that smells like dinner is already plated. Reheating is straightforward and flavors continue to meld overnight, making these recipes great for next-day lunches. From a veggie-forward lentil stew to a cozy chicken and rice, consider this your week’s worth of set-and-forget inspiration.

1) Autumn Turkey Chili with Sweet Potato

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 6 to 8 hours on Low (or 3 to 4 hours on High)

Total Time: 6 hours 15 minutes to 8 hours 15 minutes

Category: Dinner

Cuisine: American

Ingredients:
1 pound lean ground turkey (93% lean)
2 cups peeled sweet potato, 1/2-inch cubes
1 cup yellow onion, diced
1 cup red bell pepper, diced
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 (15-ounce) can fire-roasted diced tomatoes, undrained
1 (15-ounce) can black beans, drained and rinsed
1 (8-ounce) can tomato sauce
1 cup low-sodium chicken broth
1 tablespoon apple cider vinegar

Instructions: Brown the ground turkey in a skillet over medium heat until no longer pink, then transfer it to the slow cooker. Add sweet potato, onion, bell pepper, garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir in the diced tomatoes, black beans, tomato sauce, and broth. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours until the sweet potatoes are tender and the flavors are blended. Stir in the apple cider vinegar before serving to brighten the chili and adjust seasoning to taste.

Notes: For extra heat, add 1 chopped chipotle in adobo. Leftovers thicken overnight and are excellent over brown rice or baked potatoes.

Approx. Nutrition (per serving): 310 calories; 25 g protein; 36 g carbohydrates; 8 g fat.

2) Apple Cider Pulled Chicken with Carrots

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 4 to 6 hours on Low (or 2 to 3 hours on High)

Total Time: 4 hours 10 minutes to 6 hours 10 minutes

Category: Dinner

Cuisine: American

Ingredients:
2 pounds boneless skinless chicken breasts
1 1/2 cups no-sugar-added apple cider
1 cup carrots, cut into 1/2-inch coins
1/2 cup yellow onion, thinly sliced
2 cloves garlic, minced
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Instructions: Place chicken, apple cider, carrots, onion, and garlic in the slow cooker. Whisk together Dijon, apple cider vinegar, maple syrup, thyme, salt, and pepper, then pour over the chicken. Cover and cook on Low for 4 to 6 hours or on High for 2 to 3 hours until the chicken shreds easily. Shred the chicken directly in the pot with two forks, stir to coat with the juices, and let it sit on Warm for 10 minutes to absorb flavors before serving.

Notes: Serve over cauliflower rice or whole-grain rolls with a spoonful of the cooking juices. Add 1 chopped Granny Smith apple in the final 30 minutes for a tart bite.

Approx. Nutrition (per serving): 255 calories; 33 g protein; 17 g carbohydrates; 5 g fat.

3) Butternut Squash and Red Lentil Stew

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 6 to 7 hours on Low (or 3 to 4 hours on High)

Total Time: 6 hours 15 minutes to 7 hours 15 minutes

Category: Dinner

Cuisine: Mediterranean-inspired

Ingredients:
4 cups butternut squash, 3/4-inch cubes
1 cup yellow onion, diced
1 cup celery, diced
2 cloves garlic, minced
1 cup dry red lentils, rinsed
1 (14-ounce) can light coconut milk
3 cups low-sodium vegetable broth
1 (14.5-ounce) can petite diced tomatoes, undrained
1 tablespoon olive oil
2 teaspoons curry powder
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon lemon juice

Instructions: Add squash, onion, celery, garlic, lentils, coconut milk, broth, tomatoes, olive oil, curry powder, turmeric, coriander, salt, and pepper to the slow cooker and stir well. Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours until the squash is tender and the lentils are soft. Stir in lemon juice just before serving to lift the flavors and adjust seasonings as needed.

Notes: Garnish with chopped parsley or cilantro. For a thicker texture, lightly mash some of the squash against the side of the pot and stir back in.

Approx. Nutrition (per serving): 320 calories; 12 g protein; 47 g carbohydrates; 10 g fat.

4) Rosemary Balsamic Beef with Carrots and Onions

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 8 to 9 hours on Low (or 4 to 5 hours on High)

Total Time: 8 hours 15 minutes to 9 hours 15 minutes

Category: Dinner

Cuisine: American

Ingredients:
3 pounds beef chuck roast, trimmed of excess fat
1 1/2 cups carrots, 1-inch pieces
1 cup yellow onion, thick slices
3 cloves garlic, smashed
1/2 cup low-sodium beef broth
1/3 cup balsamic vinegar
2 tablespoons tomato paste
1 tablespoon olive oil
2 teaspoons dried rosemary
1 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon black pepper

Instructions: Place carrots, onion, and garlic in the bottom of the slow cooker. Whisk together broth, balsamic vinegar, tomato paste, olive oil, rosemary, thyme, salt, and pepper. Place the roast on top of the vegetables and pour the balsamic mixture over it. Cover and cook on Low for 8 to 9 hours or on High for 4 to 5 hours until the beef is fork-tender. Shred or slice the beef, return it to the juices, and rest on Warm for 10 minutes so the flavors redistribute.

Notes: Serve with mashed cauliflower or whole-grain polenta. For a thicker sauce, transfer 1 cup of the juices to a saucepan, simmer to reduce by half, and spoon over the beef.

Approx. Nutrition (per serving): 360 calories; 35 g protein; 7 g carbohydrates; 22 g fat.

5) Pumpkin Coconut Chickpea Curry

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 5 to 6 hours on Low (or 2 1/2 to 3 1/2 hours on High)

Total Time: 5 hours 10 minutes to 6 hours 10 minutes

Category: Dinner

Cuisine: Indian-inspired

Ingredients:
2 (15-ounce) cans chickpeas, drained and rinsed
1 (15-ounce) can pumpkin puree
1 (14-ounce) can light coconut milk
1 1/2 cups low-sodium vegetable broth
1 cup red bell pepper, diced
1 cup yellow onion, diced
2 cloves garlic, minced
1 tablespoon red curry paste
1 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1 tablespoon lime juice
2 cups baby spinach

Instructions: Add chickpeas, pumpkin puree, coconut milk, broth, bell pepper, onion, garlic, curry paste, ginger, cumin, and salt to the slow cooker and stir until combined. Cover and cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 1/2 hours until the vegetables are tender and the curry is creamy. Stir in lime juice and fold in spinach until wilted, then taste and adjust salt or lime as needed.

Notes: Serve over brown basmati rice or quinoa. For more heat, add a pinch of cayenne. Leftovers thicken nicely and reheat well with a splash of broth.

Approx. Nutrition (per serving): 330 calories; 12 g protein; 44 g carbohydrates; 11 g fat.

Make-Ahead and Pairing Ideas

If you plan to prep ahead, chop vegetables the night before and store them in an airtight container. Measure spices into a small jar and refrigerate broths or sauces separately. In the morning, add everything to the crockpot and let the low, slow heat coax out fall flavors. Each recipe pairs well with simple sides: a crisp apple-cabbage slaw for freshness, roasted Brussels sprouts for bitterness to balance rich dishes, or a slice of whole-grain bread to soak up stews. For storage, cool leftovers to room temperature, then refrigerate within two hours in lidded containers. Most will keep for up to four days, and many taste even better on day two as spices mellow and mingle. If you plan to freeze, portion into single-meal containers to make weeknights even easier.