15 Easy Slow Cooker Dinners for Busy Fall Nights

When the days get shorter and the evenings get busier, a slow cooker is the best tool in your kitchen. You add the ingredients in the morning, and by dinner time the whole house smells amazing and a hot, comforting meal is ready. These 15 easy slow cooker dinners cover everything fall cooking is known for: creamy chicken, hearty soups, tender roasts and sticky glazed favorites.

Every recipe below includes a full ingredient list with amounts, exact Low and High cooking times, and clear step-by-step directions, so you can cook any of them even if you have never used a slow cooker before. Scroll down for the recipes, a quick slow cooker guide, tips, storage advice and a shopping list.

Slow Cooker Basics Before You Start

• Use a 6-quart slow cooker. It fits every recipe here. The cooker should be about half to two-thirds full for even cooking.
• Low or High? One hour on High equals about two hours on Low. Low gives the most tender meat, while High is better when you are short on time.
• Keep the lid on. Each time you lift it, you lose heat and add 15 to 20 minutes to the cooking time.
• Add dairy, pasta and delicate vegetables late. Cream, sour cream, noodles, gnocchi, spinach and kale go in near the end so they do not curdle, turn mushy or lose their color.
• Do not cook frozen chicken or large frozen cuts. Thaw meat first. The exception is fully cooked frozen meatballs, which are safe to add frozen.
• Check for doneness. Chicken should reach 165°F (74°C). Tough cuts like chuck roast and pork shoulder are done when they shred easily.
• Cooking times vary. Slow cookers run hotter or cooler by brand, so check a little early the first time you cook a recipe.

1. Slow Cooker Marry Me Chicken

This is the famous restaurant-style chicken dinner with almost no effort. The slow cooker keeps the chicken tender while a creamy sun-dried tomato and Parmesan sauce builds on its own, so all you do is stir in cream at the end.

The sauce is rich, silky and savory, with sweet-tangy sun-dried tomatoes, roasted garlic notes and a salty Parmesan finish. The chicken shreds easily with a fork and soaks up every drop, which makes it wonderful over pasta, mashed potatoes or rice.

Ingredients

• 2 lb boneless, skinless chicken thighs (or breasts)
• 1 tsp salt, ½ tsp black pepper
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• ½ cup sun-dried tomatoes in oil, drained and chopped
• 4 garlic cloves, minced
• 1 tbsp tomato paste
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• ¾ cup grated Parmesan
• ¼ tsp red pepper flakes (optional)
• Fresh basil, to finish

How to Make It, Step by Step

1. Season both sides of the chicken with the salt, pepper, Italian seasoning and garlic powder.
2. In a 6-quart slow cooker, stir together the broth, tomato paste, garlic and sun-dried tomatoes.
3. Add the chicken and turn it once to coat. Cover and cook on Low for 4 to 5 hours or High for 2 to 3 hours, until the chicken reaches 165°F (74°C) and is very tender.
4. Shred the chicken with two forks right in the pot, or leave the pieces whole if you prefer.
5. Stir in the cream, Parmesan and red pepper flakes. Cover and cook on High for 15 to 20 minutes until the sauce is thick and creamy.
6. Taste, adjust the salt, and top with torn basil. Serve over pasta, rice or mashed potatoes.

2. Crockpot Chicken Parmesan

All the comfort of chicken parmesan without frying a single cutlet. The chicken simmers in marinara until tender, then gets melted mozzarella and a crunchy garlic-Parmesan breadcrumb topping toasted separately.

Each piece of chicken is juicy and fork-tender, bathed in rich tomato sauce and capped with stretchy mozzarella. The toasted panko adds the crunch you expect from the classic, so every bite has soft, cheesy and crispy textures together.

Ingredients

• 4 boneless, skinless chicken breasts (about 2 lb)
• 1 tsp salt, ½ tsp pepper
• 1 tsp Italian seasoning
• 1 jar (24 oz) marinara sauce
• 2 cups shredded mozzarella
• ½ cup panko breadcrumbs
• ¼ cup grated Parmesan
• 2 tbsp butter
• 1 garlic clove, minced
• Fresh basil, to serve

How to Make It, Step by Step

1. Season the chicken with the salt, pepper and Italian seasoning.
2. Spread ½ cup of marinara on the bottom of the slow cooker, add the chicken in a single layer and pour the remaining sauce on top.
3. Cover and cook on Low for 4 to 5 hours or High for 2 to 3 hours, until the chicken reaches 165°F (74°C).
4. Sprinkle the mozzarella over the chicken, cover and cook 10 more minutes until melted.
5. While the cheese melts, melt the butter in a small skillet over medium heat. Add the garlic, panko and Parmesan and stir for 2 to 3 minutes until golden.
6. Top each piece with the crunchy crumbs and basil. Serve with spaghetti, a green salad or garlic bread.

3. Slow Cooker Butter Chicken

Butter chicken is a takeout favorite that is surprisingly easy in a slow cooker. Everything goes in the pot in one step, the spices bloom slowly, and a splash of cream at the end gives the sauce its signature smoothness.

The sauce is velvety, gently spiced and a little sweet, with a rich orange color from tomatoes and warm garam masala. The chicken thighs turn buttery-tender and pair perfectly with fluffy basmati rice and warm naan to mop up the sauce.

Ingredients

• 2 lb boneless, skinless chicken thighs, cut in 2-inch pieces
• 1 can (15 oz) tomato sauce
• 1 onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 tbsp garam masala
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp turmeric
• 1 tsp salt
• 3 tbsp butter
• ¾ cup heavy cream or coconut milk
• Basmati rice, naan and cilantro, to serve

How to Make It, Step by Step

1. Add the chicken, tomato sauce, onion, garlic, ginger, garam masala, cumin, paprika, turmeric and salt to the slow cooker.
2. Stir well so every piece of chicken is coated, then add the butter on top.
3. Cover and cook on Low for 4 to 5 hours or High for 2 to 3 hours, until the chicken is tender.
4. Stir in the cream and cook uncovered on High for 10 minutes, until the sauce is smooth and glossy.
5. Taste and adjust the salt. If the sauce is too thin, cook uncovered 10 more minutes.
6. Serve over basmati rice with warm naan and fresh cilantro.

4. Slow Cooker Lasagna Soup

Lasagna soup gives you every flavor of the classic casserole in a cozy bowl, without layering a single sheet. Browned beef, tomatoes and herbs simmer all day, and the noodles go in near the end so they stay tender.

Each spoonful has a rich tomato broth, savory beef and ruffled lasagna noodles, finished with creamy ricotta and stretchy mozzarella. It tastes just like lasagna night, only warmer, easier and perfect for dunking garlic bread.

Ingredients

• 1 lb ground beef (or Italian sausage)
• 1 onion, diced
• 4 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 2 tbsp tomato paste
• 4 cups beef broth
• 1 tbsp Italian seasoning
• 1 tsp salt, ½ tsp pepper
• 8 oz lasagna noodles, broken into pieces
• 1 cup ricotta
• 1½ cups shredded mozzarella
• Grated Parmesan and basil, to serve

How to Make It, Step by Step

1. Brown the beef with the onion in a skillet over medium-high heat, 6 to 8 minutes, then drain the fat and stir in the garlic.
2. Transfer the meat to the slow cooker and add the crushed tomatoes, tomato paste, broth, Italian seasoning, salt and pepper.
3. Cover and cook on Low for 6 to 7 hours or High for 3 to 4 hours.
4. Turn the slow cooker to High, stir in the broken noodles and cook 20 to 30 minutes, stirring once, until just tender.
5. Stir the ricotta with a pinch of salt and some basil.
6. Ladle the soup into bowls and top with spoonfuls of ricotta, mozzarella and Parmesan.

5. Sweet Potato and Black Bean Chili

This hearty vegetarian chili is a budget-friendly, high-fiber dinner that cooks itself. Sweet potatoes melt into the broth to make it thick and naturally sweet, balancing the smoky spices.

The chili is thick, smoky and lightly sweet, with tender orange cubes of sweet potato and creamy black beans in a rich tomato base. Toppings like avocado, cilantro and a dollop of sour cream give it a cool, creamy contrast.

Ingredients

• 2 medium sweet potatoes (about 1½ lb), peeled and cubed
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (28 oz) fire-roasted diced tomatoes
• 1 onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 2 cups vegetable broth
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• Avocado, cilantro, lime and sour cream, to serve

How to Make It, Step by Step

1. Add the sweet potatoes, beans, tomatoes, onion, bell pepper and garlic to the slow cooker.
2. Stir in the broth, chili powder, cumin, smoked paprika and salt.
3. Cover and cook on Low for 7 to 8 hours or High for 4 hours, until the sweet potatoes are very tender.
4. Use the back of a spoon to mash some of the sweet potatoes against the side of the pot to thicken the chili.
5. Taste and adjust the salt and a squeeze of lime juice.
6. Serve in bowls topped with avocado, cilantro and sour cream.

6. Crockpot Pork Carnitas Tacos

Carnitas is one of the best set-it-and-forget-it dinners. A pork shoulder cooks in citrus and spices until it falls apart, then a few minutes under the broiler gives you those crispy, caramelized edges.

The pork is juicy and tender inside with crisp golden bits on the outside, tasting of orange, garlic, cumin and oregano. Piled into warm corn tortillas with pickled onion, cilantro and lime, it is bright, savory and totally addictive.

Ingredients

• 3 to 4 lb boneless pork shoulder, cut into 4 large chunks
• 1 tbsp salt
• 2 tsp ground cumin
• 2 tsp dried oregano
• 1 tsp chili powder
• 1 tsp black pepper
• 1 onion, quartered
• 5 garlic cloves, smashed
• Juice of 2 oranges and 1 lime
• Corn tortillas, cilantro, pickled red onion and lime wedges, to serve

How to Make It, Step by Step

1. Mix the salt, cumin, oregano, chili powder and pepper and rub it all over the pork.
2. Place the onion and garlic in the bottom of the slow cooker, add the pork and pour the orange and lime juice over the top.
3. Cover and cook on Low for 8 to 10 hours or High for 5 to 6 hours, until the pork shreds easily with a fork.
4. Shred the pork on a cutting board, discarding any large pieces of fat, and toss it with about ½ cup of the cooking juices.
5. Spread the pork on a sheet pan and broil 3 to 5 minutes until the edges are crispy, watching closely.
6. Serve in warm tortillas with cilantro, pickled onion and lime.

7. Slow Cooker Beef Stroganoff

This classic comfort dish becomes a true weeknight winner in the slow cooker. Beef chuck cooks until melt-in-your-mouth tender, and sour cream stirred in at the end turns the broth into a rich, tangy sauce.

The sauce is creamy, savory and slightly tangy, with earthy mushrooms and big tender pieces of beef. Spooned over buttery egg noodles and sprinkled with parsley, it is cozy comfort food on a plate.

Ingredients

• 2 lb beef chuck, cut into 1-inch cubes
• 1 tsp salt, ½ tsp pepper
• 8 oz mushrooms, sliced
• 1 onion, diced
• 3 garlic cloves, minced
• 1½ cups beef broth
• 2 tbsp Worcestershire sauce
• 2 tbsp tomato paste
• 1 tsp paprika
• 3 tbsp cornstarch mixed with 3 tbsp cold water
• 1 cup sour cream
• 12 oz egg noodles, cooked
• Chopped parsley, to serve

How to Make It, Step by Step

1. Season the beef with salt and pepper and add it to the slow cooker with the mushrooms, onion and garlic.
2. Whisk the broth, Worcestershire, tomato paste and paprika and pour it over the beef.
3. Cover and cook on Low for 7 to 8 hours or High for 4 hours, until the beef is very tender.
4. Stir in the cornstarch slurry, cover and cook on High 15 minutes until the sauce thickens.
5. Turn the slow cooker off and let it cool for 5 minutes, then stir in the sour cream.
6. Serve over egg noodles with parsley on top.

8. Crockpot Teriyaki Meatballs

Frozen meatballs and a simple homemade teriyaki sauce make this one of the easiest dinners on the list. You dump everything in, and the sauce reduces into a sticky glaze while you are busy with other things.

The meatballs are tender, juicy and coated in a glossy sauce that is salty, sweet and full of garlic and ginger. Served over rice with steamed broccoli and a sprinkle of sesame seeds, it tastes just like your favorite Asian-inspired takeout.

Ingredients

• 2 lb fully cooked frozen meatballs
• ½ cup low-sodium soy sauce
• ⅓ cup honey
• ¼ cup rice vinegar
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp toasted sesame oil
• 2 tbsp cornstarch mixed with 2 tbsp cold water
• Steamed rice and broccoli
• Sesame seeds and sliced green onions, to serve

How to Make It, Step by Step

1. Whisk the soy sauce, honey, rice vinegar, garlic, ginger and sesame oil in the slow cooker.
2. Add the frozen meatballs and stir until coated.
3. Cover and cook on Low for 3 to 4 hours or High for 1½ to 2 hours, until the meatballs are hot all the way through.
4. Stir in the cornstarch slurry, cover and cook on High 15 minutes until the sauce is thick and glossy.
5. Serve over rice with steamed broccoli.
6. Finish with sesame seeds and green onions.

9. Slow Cooker Chicken Tortilla Soup

This soup is an easy way to feed a family on a busy night. You simply load the pot with chicken, beans, corn and tomatoes, and the slow cooker turns it into a smoky, spiced soup with shreddable chicken.

The broth is a warm red-orange with chili, cumin and a hint of smokiness, filled with shredded chicken, sweet corn and black beans. The best part is the toppings: crispy tortilla strips, creamy avocado, cilantro and a squeeze of lime.

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 1 can (15 oz) black beans, rinsed
• 1 cup frozen corn
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 can (10 oz) red enchilada sauce
• 4 cups chicken broth
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp salt
• Tortilla strips, avocado, cilantro, lime and shredded cheese, to serve

How to Make It, Step by Step

1. Add the chicken, beans, corn, tomatoes, enchilada sauce, broth, onion and garlic to the slow cooker.
2. Stir in the chili powder, cumin and salt.
3. Cover and cook on Low for 6 to 7 hours or High for 3 to 4 hours, until the chicken is tender and reaches 165°F (74°C).
4. Remove the chicken, shred it with two forks and return it to the pot.
5. Stir and cook 10 more minutes. Taste and add a squeeze of lime.
6. Ladle into bowls and top with tortilla strips, avocado, cilantro and cheese.

10. Slow Cooker Pot Roast with Root Vegetables

A pot roast is the ultimate cozy Sunday dinner, and the slow cooker does all the work. A tough chuck roast turns meltingly tender while the vegetables cook in the savory juices below it.

The beef pulls apart with a fork, rich and deeply savory from the browned crust and tomato paste. Sweet carrots, creamy potatoes and soft onions soak up the broth, and the silky gravy ties everything together.

Ingredients

• 3 to 4 lb chuck roast
• 1½ tsp salt, 1 tsp pepper, 1 tsp garlic powder
• 2 tbsp olive oil
• 4 carrots, cut in 2-inch chunks
• 1½ lb baby potatoes, halved
• 1 onion, cut in wedges
• 3 garlic cloves, smashed
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 thyme sprigs and 2 bay leaves
• 2 tbsp cornstarch mixed with 2 tbsp cold water, for gravy

How to Make It, Step by Step

1. Season the roast all over with the salt, pepper and garlic powder.
2. Heat the oil in a skillet over medium-high heat and sear the roast 3 to 4 minutes per side until deeply browned.
3. Place the onion, carrots, potatoes and garlic in the bottom of the slow cooker and set the roast on top.
4. Whisk the broth, tomato paste and Worcestershire and pour it around the roast. Add the thyme and bay leaves.
5. Cover and cook on Low for 8 to 10 hours or High for 5 to 6 hours, until the roast shreds easily.
6. Move the meat and vegetables to a platter, stir the slurry into the juices on High for 10 minutes to make gravy, and serve.

11. Slow Cooker Coconut Chicken Curry

This curry has big flavor with very little work. Coconut milk, red curry paste and ginger simmer with chicken thighs, so the sauce is rich and aromatic by the time dinner rolls around.

The sauce is creamy, mildly spicy and fragrant, with a gentle sweetness from coconut and a tang from fresh lime. The chicken is silky tender and the peppers keep a little bite, all perfect spooned over steamed jasmine rice.

Ingredients

• 2 lb boneless, skinless chicken thighs, cut in chunks
• 1 can (13.5 oz) full-fat coconut milk
• 2 to 3 tbsp red curry paste
• 1 onion, sliced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 red bell pepper, sliced
• 2 cups baby spinach
• 1 tbsp lime juice
• Jasmine rice and cilantro, to serve

How to Make It, Step by Step

1. Whisk the coconut milk, curry paste, soy sauce and brown sugar in the slow cooker.
2. Add the chicken, onion, garlic and ginger and stir to coat.
3. Cover and cook on Low for 4 to 5 hours or High for 2 to 3 hours.
4. Add the sliced bell pepper for the last 45 minutes of cooking.
5. Stir in the spinach and lime juice until the spinach wilts, about 5 minutes.
6. Taste, adjust the salt, and serve over jasmine rice with cilantro.

12. White Bean and Sausage Stew

This rustic stew is a budget-friendly, high-protein dinner with a very short ingredient list. Smoked sausage flavors the broth as it cooks, so you get a deeply savory pot with almost no seasoning.

The broth is hearty and smoky, with creamy cannellini beans, tender carrots and celery and ribbons of kale. Smoky sausage slices give every spoonful a salty, meaty bite, and a piece of crusty bread is the perfect side.

Ingredients

• 1 lb smoked sausage, sliced
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 3 cups chicken broth
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 4 garlic cloves, minced
• 1 tsp Italian seasoning
• 1 bay leaf
• 4 cups chopped kale
• Grated Parmesan and crusty bread, to serve

How to Make It, Step by Step

1. Add the sausage, beans, tomatoes, broth, onion, carrots, celery and garlic to the slow cooker.
2. Stir in the Italian seasoning and bay leaf.
3. Cover and cook on Low for 6 to 7 hours or High for 3 to 4 hours.
4. Mash about a cup of the beans against the side of the pot to thicken the broth.
5. Stir in the kale and cook 20 to 30 minutes until wilted and tender.
6. Remove the bay leaf, season with salt and pepper and serve with Parmesan and bread.

13. Crockpot Honey Garlic Chicken Thighs

Sticky, sweet and savory, this honey garlic chicken is one of the easiest ways to get dinner on the table. Five pantry ingredients make the sauce, and the slow cooker keeps the thighs juicy.

The thighs are fork-tender with a glossy glaze that tastes of garlic, soy and honey. A sprinkle of sesame seeds and green onions on top adds a nutty crunch, and rice or green beans soak up the extra sauce.

Ingredients

• 2 lb boneless, skinless chicken thighs
• ⅓ cup honey
• ⅓ cup low-sodium soy sauce
• ¼ cup ketchup
• 5 garlic cloves, minced
• 1 tbsp rice vinegar
• 1 tbsp cornstarch mixed with 1 tbsp cold water
• Sesame seeds and sliced green onions
• Steamed rice and green beans, to serve

How to Make It, Step by Step

1. Whisk the honey, soy sauce, ketchup, garlic and rice vinegar in the slow cooker.
2. Add the chicken thighs and turn to coat.
3. Cover and cook on Low for 3 to 4 hours or High for 2 hours, until the chicken reaches 165°F (74°C).
4. Stir in the cornstarch slurry, cover and cook on High 15 minutes until the sauce thickens.
5. Spoon the glaze over the chicken.
6. Serve over rice with green beans, sesame seeds and green onions.

14. Slow Cooker Chicken Gnocchi Soup

This cozy soup tastes like the famous restaurant version, but it practically makes itself. Chicken and vegetables simmer in a seasoned broth, and cream, gnocchi and spinach go in for the last half hour.

The soup is creamy and comforting, with soft pillowy gnocchi, tender chicken and carrots and bright green spinach in a savory broth. Shaved Parmesan on top adds a salty, nutty finish.

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 1 onion, diced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 4 garlic cloves, minced
• 6 cups chicken broth
• 1 tsp Italian seasoning
• 1 tsp salt, ½ tsp pepper
• 1 lb shelf-stable potato gnocchi
• 1 cup heavy cream or half-and-half
• 3 cups baby spinach
• Shaved Parmesan, to serve

How to Make It, Step by Step

1. Add the chicken, onion, carrots, celery, garlic, broth, Italian seasoning, salt and pepper to the slow cooker.
2. Cover and cook on Low for 6 to 7 hours, until the chicken reaches 165°F (74°C).
3. Shred the chicken with two forks and return it to the pot.
4. Turn the heat to High, then stir in the gnocchi and cook 20 to 30 minutes until tender and floating.
5. Stir in the cream and spinach and cook 5 more minutes until the spinach wilts.
6. Taste, adjust the salt and top each bowl with Parmesan.

15. BBQ Pulled Chicken Sandwiches

Pulled chicken is a weeknight classic and a crowd-pleaser for game day. The chicken cooks in a tangy BBQ sauce until it shreds with a fork, so you can make a big batch with almost no effort.

The shredded chicken is tender, juicy and sticky with smoky-sweet barbecue sauce. Piled onto toasted brioche buns with crunchy coleslaw and tangy pickles, each sandwich is messy in the best way.

Ingredients

• 2 lb boneless, skinless chicken breasts (or thighs)
• ¾ cup BBQ sauce, plus ½ cup extra to finish
• ½ cup chicken broth
• 2 tbsp apple cider vinegar
• 2 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt
• 8 brioche buns, toasted
• Coleslaw and pickles, to serve

How to Make It, Step by Step

1. Whisk the ¾ cup BBQ sauce, broth, vinegar, brown sugar, paprika, garlic powder, onion powder and salt in the slow cooker.
2. Add the chicken and turn to coat.
3. Cover and cook on Low for 4 to 5 hours or High for 2 to 3 hours, until the chicken reaches 165°F (74°C).
4. Shred the chicken with two forks directly in the sauce.
5. Stir in the extra ½ cup of BBQ sauce and cook 10 more minutes so it clings to the chicken.
6. Pile onto toasted buns and top with coleslaw and pickles.

Tips for Slow Cooker Success

• Brown the meat when you have time. Searing beef and pork adds deep flavor, but most chicken recipes taste great without it.
• Do not add extra liquid. Meat and vegetables release water as they cook, and too much broth makes the dish bland and watery.
• Thicken at the end. A cornstarch slurry cooked on High for 10 to 15 minutes turns thin juices into a glossy sauce.
• Layer hard vegetables on the bottom. Carrots and potatoes cook slower than meat, so place them closest to the heat.
• Finish with something fresh. Lime, fresh herbs or a squeeze of lemon wake up the flavors after a long cook.
• Use liners for easy cleanup. A slow cooker liner makes the cleanup on busy nights almost effortless.

Storage, Freezing and Reheating

Let leftovers cool for no more than 2 hours, then store them in airtight containers in the refrigerator for up to 4 days. Soups, chilis, curries, pot roast, pulled chicken and carnitas all freeze well for up to 3 months. Dishes with cream, sour cream or pasta, such as Marry Me chicken, stroganoff, lasagna soup and gnocchi soup, can be frozen but the texture is best if you freeze them before adding the dairy or noodles. Thaw overnight in the refrigerator and reheat on the stove or in the microwave until steaming hot, adding a splash of broth if the dish has thickened.

Shopping List

• Meat: chicken thighs, chicken breasts, chuck roast, beef chuck, pork shoulder, ground beef, smoked sausage, frozen cooked meatballs
• Produce: onions, garlic, fresh ginger, carrots, celery, baby potatoes, sweet potatoes, red bell peppers, mushrooms, kale, baby spinach, avocados, limes, oranges, cilantro, basil, parsley, thyme
• Dairy: heavy cream, sour cream, ricotta, shredded mozzarella, Parmesan, butter
• Canned and jarred: marinara, crushed tomatoes, diced tomatoes, fire-roasted tomatoes, tomato paste and tomato sauce, red enchilada sauce, black beans, cannellini beans, coconut milk, sun-dried tomatoes, BBQ sauce
• Pasta and grains: lasagna noodles, egg noodles, potato gnocchi, rice, corn tortillas, brioche buns, panko
• Pantry: chicken, beef and vegetable broth, soy sauce, honey, rice vinegar, Worcestershire, red curry paste, garam masala, chili powder, cumin, smoked paprika, Italian seasoning, cornstarch, salt, pepper

Frequently Asked Questions

Final Thoughts

With 15 easy recipes, a slow cooker can carry your whole fall dinner schedule. Pick one for tomorrow morning, load it up before work, and come home to a warm, comforting meal. Save this list and you will always have a no-stress dinner idea ready for a busy night.