Readers’ Slow Cooker Recipes for Fall and Winter

Fall and winter are seasons for warm, robust meals—and what improved approach to ready them than by regulating your slow cooker? Simmer these recipes in your pot and you’ll stay comfortable by a winter.

Coca Cola Pot Roast

Submitted by Melinda Bartlett-Blante

I only done coca cola pot roast. it was tantalizing and simple. all we need to do is put in a meat.3 pounds or so. supplement 1/2 a parcel Lipton onion soup mix. supplement a can of Coca Cola Classic afterwards supplement a rest of a onion soup mix. prepare on High for 4 hours branch about 1/2 approach through. we indeed baked on low for a day instead and it came out great

Workingman’s Beef Stew

Submitted by Douglas O’Roak

In a morning, supplement a bruise of meal beef (already cut in cubes during a supermarket), a tiny bag of cut and peeled carrots, a few tiny Youkon Gold potatoes, cut an onion into quarters, and supplement a can of Campbell’s cream of celery soup. Set a delayed cooker on low. When we come home from work, there’s a robust beef meal watchful for you.

Apple Crumble Crock-Pot Recipe


4-5 cooking apples, peeled and sliced

1/2 crater brownish-red sugar, resolutely packed

1/2 crater flour 

3/4 crater rolled oats

1 teaspoon belligerent nutmeg

1 teaspoon ground cinnamon

4 tablespoons butter, softened


Lightly butter a Crock-Pot and lay a apple slices during a bottom of a pot. Combine a sugar, flour, rolled oats, nutmeg and cinnamon, and cut in a butter. Sprinkle a commanding over a bottom of apples. Cook on low or automobile for 3-5 hours.

Slow Cooker Squash Stew:


3 tablespoons extra pure olive oil

1 middle onion, thinly sliced

2 cloves garlic, sliced

2 tablespoons tomato paste

1/4 teaspoon red peppers flakes

1 1/2 cups dusty chickpeas, rinsed

1 pound butternut squash, peeled and cut into vast pieces

1 bunch Swiss chard, leaves and stems distant and roughly chopped

1 piece Parmesan cheese rind, and grated Parmesan for commanding (optional)

Kosher salt and creatively belligerent pepper

Crusty bread and/or lemon wedges, for serving


Heat a olive oil in a vast skillet over medium-high heat. Add a onion and garlic and prepare until soothing and golden brown, 4 to 5 minutes. Stir in a tomato pulp and red peppers flakes and prepare 1 minute. Stir in 1/2 crater water, scraping adult any browned bits. Transfer a essence of a skillet to a 6-quart delayed cooker.

Add a chickpeas, squash, chard stems (not a leaves), a Parmesan rind, if using, 2 teaspoons salt and 7 cups H2O to the slow cooker. Stir, afterwards cover and prepare on low, 8 hours.

Just before serving, lift a lid and stir in a chard leaves; cover and continue cooking 10 some-more minutes. Season with salt and pepper, and stir to somewhat mangle adult a squash. Discard a Parmesan rind, if used. Ladle a meal into bowls; tip with a grated Parmesan, if desired, and offer with bread and/or lemon wedges.

Pumpkin Chili


1/2 bruise belligerent beef

1/2 middle onion, chopped

1/2 red bell pepper, chopped

1 14.5-ounce can diced tomatoes

1 8-ounce can tomato sauce

1 15.25-ounce can black beans

1 crater pumpkin puree

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon cinnamon

Few drops prohibited sauce

Salt and pepper, to taste


In a middle saute pan, brownish-red a belligerent beef. Add a onions and bell peppers and prepare until a onions are translucent.

In a middle delayed cooker, brew a diced tomatoes, tomato sauce, beans, pumpkin, chili powder, cumin, cinnamon and prohibited sauce. Stir to combine. Add in a baked beef and stir. Season to ambience with salt and pepper.

Cook on low for 6-8 hours or on high for 4 hours. Serve with your favorite chili toppings, such as cheese, immature cream or tortilla strips.

And to try some-more normal recipes, take a gash during these:

Slow Cooker French Onion Soup


4 middle honeyed onions, thinly sliced

3 garlic cloves, minced

4 tablespoons of butter

2 tablespoons balsamic vinegar

2 tablespoons brownish-red sugar

3 tablespoons flour

8 ounces of beer

64 ounces of low-sodium beef stock

2 tablespoons uninformed thyme

1/2 teaspoon black pepper

1/2 teaspoon salt

French bread

Gruyere cheese, sliced


Set your crock pot on high, afterwards supplement onions, garlic, brownish-red sugar, butter, salt and balsamic vinegar and brew until combined.

Cover and let prepare for 60 minutes, stirring occasionally, until onions are a bit caramely and brownish-red on a edges.

Add in flour, afterwards stir entirely and let lay for 5 minutes.

Add in beer, beef stock, thyme, and pepper, afterwards spin feverishness down to low, cover and prepare for 6-8 hours.

Cut french bread into slices.

Fill soup bowls to a top, afterwards cover with cut of bread and a cut of cheese.

Set underneath a appliance for 2-3 minutes, or until cheese is bubbly and golden brown.

Adapted from Tyler Florence’s recipe

Spicy, Slow Cooker Chili


2 pounds belligerent beef

2 16-ounce cans kidney beans, rinsed and drained

2 14.5-ounce cans diced tomatoes, drained

1 8-ounce can tomato sauce

2 onions, chopped

1 immature bell pepper, chopped

2 cloves garlic, minced

3 tablespoons chili powder

1 tablespoon cayenne pepper

2 teaspoons salt

1 teaspoon belligerent black pepper

1/2 crater shredded Cheddar cheese


First, we wish to feverishness a vast skillet on medium-high feverishness and stir in a belligerent beef. Cook and stir for about 7 mins until a beef is uniformly browned and no longer pinkish and crumbly. Drain and drop any additional douse in a pan.

Combine a belligerent beef, kidney beans, diced tomatoes, tomato sauce, onions, bell pepper, garlic, chili powder, cayenne pepper, salt and black peppers into a delayed cooker. Cover and prepare on low feverishness for 10 hours, or high feverishness for about 4 hours.

Once it’s cooked, ornament any portion with cheddar cheese and enjoy!

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