6 Mouthwatering Recipes From Fall's Freshest Veggies

Savor the season with these insanely good garden-to-table autumn eats.

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When you think “fall food,” what comes to mind? A golden, roasted turkey with whipped potatoes and a river of rich gravy, perhaps? Classic.

This abundant season has so much more tastiness to offer you, outside of the typical PSL and/or tryptophan with a side of cranberry sauce. The key is knowing where to find said abundance. 

Our tip? Start in your own backyard. Although it's too late to start planting fall veggies for harvest now, you can save, pin or bookmark our top gardening tips for next year! In the meantime, find your forks, stick a napkin in your lap and prepare to feast as I present to you our finest, must-have, fresh veggie recipes for fall. 

Kale 

Kale Dip with Bread 2

Kale Dip with Bread 2

Kale dips is a flavorful and hearty appetizer.

Photo by: Debbie Wolfe

Debbie Wolfe

Fall is brimming with trendy vegetables, no? Hop on the kale bandwagon with a wow-worthy warm kale dip. Olive oil, cream cheese, mozzarella, parmesan and balsamic vinegar? You’ll be scraping the casserole dish with a spoon (or finger) to get every. last. bit.

Brussels Sprouts

Bussel Sprouts

Maple Glazed Brussels Sprouts With Toasted Walnuts

Roasted in olive oil and maple syrup, this healthy side dish will earn a thumbs-up (and requests for seconds!) from even the most finicky of Thanksgiving guests.

Nom, nom, nom. This garden gold is having a serious comeback after years of being ridiculed as the yucky veggie. Grow some sprouts of your own and whip up some maple glazed sprouts with toasted walnuts. Use olive oil and maple syrup for a healthy side dish that tastes suspiciously like desert. (Pro tip: ADD BACON! TRUST ME!)

Cauliflower 

Ah, another vegetable comeback story. This white wonder is glorious for low-carb pizzas in the spring and summer, but we swoon over this Hungarian cauliflower soup during the chilly months. Roasted paprika, parsley, dill, garlic and onion? I’m in.

Pumpkin

Ah, yes. The MVP of your garden, the face of the fall veggie franchise: the pumpkin. Simmer up this staple with some chipotle chilis, crème fraiche and cilantro to create an unmatched spicy, seasonal soup.

Carrot 

Roasted Root Vegetables

Thyme-Roasted Carrots and Parsnips

Roasted root vegetables are a hearty seasonal staple of many tables in the fall. Seasoned with olive oil, thyme and citrus, this fresh take is sure to become one of your family's favorite dishes.

Thyme-Roasted Carrots + Parsnips… yes, this recipe is just as tasty as it sounds. Bonus? It’s super simple, too.

Beets

Original_Fall-Outdoor-Entertaining-Beet-Salad-Beauty_v

Original_Fall-Outdoor-Entertaining-Beet-Salad-Beauty_v

Photo by: Jason Kisner ©Copyright 2013, HGTV/Scripps Networks, LLC. All Rights Reserved.

Jason Kisner, Copyright 2013, HGTV/Scripps Networks, LLC. All Rights Reserved.

Serve up a stunning, roasted beet salad for your next al fresco dinner party for autumn. Your guests will be begging for the recipe!

10 Fall Slow Cooker Recipes

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Slow Cooker Dishes to Savor

We're convinced that slow cookers and autumn were made for each other. There's nothing quite like coming home on a chilly fall day to the warm, delicious scent of apple cobbler or a savory stew — both of which you can easily whip up in the slow cooker. Browse our list of 50 soul-warming sips, sides, sandwiches and more that are a breeze to make and will feed a crowd. First up? This delicious pumpkin butter (find the recipe in the next slide.)

Photo By: Debbie Wolfe

Slow Cooker Pumpkin Butter

Embrace the flavors of fall with our sweet, spread-on-anything pumpkin butter. The slow cooker recipe will envelop your home in a spicy-sweet autumnal fragrance and deliver mouth-watering results with every batch. Make it at home with canned pumpkin puree, apple juice, brown sugar, vanilla extract and pumpkin pie spice. Find a step-by-step tutorial, ingredient list and measurements in the link below.

Photo By: Debbie Wolfe

Turkey Chili

Hearty and heart-warming, this slow cooker turkey chili deserves a spot on your weekly rotation this fall. The Food Network recipe combines ground turkey with pinto beans, fire-roasted tomatoes, onion, garlic and spices aplenty. Garnish with shredded cheddar, sour cream and kicky jalapeno, then serve with crushed tortilla chips.

GET THE RECIPE: Slow Cooker Turkey Chili

Photo By: Brian Kennedy

Georgia Pulled Pork Barbecue

Barbecue pork sandwiches are a failproof fan favorite at football tailgate parties. These slow cooker Georgia pulled pork barbecue sandwiches are steeped and smothered with southern flavor, guaranteed to earn you MVP at the next game day potluck.

GET THE RECIPE: Slow Cooker Georgia Pulled Pork Barbecue

Photo By: Sarah Anne Ward, Courtesy of Food Network Magazine

Apple Cobbler

Nothing says fall like a homemade apple cobbler. You will need: two 21-ounce cans apple pie filling, 1 box spice cake mix, and 1/2 cup melted butter. Spray slow cooker with non-stick spray. Pour both cans of apple pie filling into the pot. Combine cake mix and butter until crumbly, sprinkle over apple pie filling. Cook on low for 4 hours or high for 2 hours. Serve warm with whipped cream or ice cream.

Photo By: Debbie Wolfe

Buffalo Chicken Dip

Can you really call it tailgating if there isn't at least one buffalo chicken dip on rotation? The answer is no, friend, but not to fret! We have you covered with our celebrated slow cooker buffalo chicken dip recipe. You will need: two 10-ounce cans chunk chicken (drained) or 2 1/2 cups shredded rotisserie chicken, two 8-ounce packages cream cheese (softened), 1 cup ranch dressing, 3/4 cup hot sauce, 1 1/2 cups shredded cheddar cheese, 1 bunch celery (cleaned and cut into 4-inch pieces). Heat chicken and hot sauce in a skillet over medium heat until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on LOW until hot and bubbly. Serve with celery sticks, crackers or tortilla chips.

Photo By: Debbie Wolfe

Slow Cooker Pumpkin Spice Latte

Pumpkin, cinnamon, brown sugar and clove – oh my! Skip the crowded coffee shop lines and save your money in one fell swoop with our tried-and-true slow cooker pumpkin spice latte recipe. Find all the ingredients and instructions you need to indulge in your PSL habit from home in the link below.

Photo By: iStock/kobeza

Green Chile Queso

Kick off tailgating season with a batch of Ree Drummond’s decadent green chile queso. The smoky and oh-so-cheesy dip will earn unanimous MVP from fans of both teams at your next game day gathering. Serve with crispy, salted tortilla chips, fresh salsa and homemade guacamole.

GET THE RECIPE: Green Chile Queso

Photo By: Matt Armendariz

Pumpkin Spice Cake

This is possibly the easiest cake you'll ever make. You will need: 1 box spice cake mix, 1 can pure pumpkin puree, 1/2 cup applesauce, 3 eggs and 1 teaspoon pumpkin pie spice. Beat all ingredients together for 1 minute with mixer. Spray inside of slow cooker with nonstick cooking spray. Pour mixture into slow cooker and cover. Cook on high for 1 1/2 to 2 hours, or until done. Carefully cut the pieces of cake out of the slow cooker and top with your favorite cream cheese frosting.

Photo By: Debbie Wolfe

Chicken Pot Pie

Chicken pot pie is the ultimate comfort food for fall. This savory, seasonal dish will be a fast favorite for your family on chilly autumn evenings and, the best part? It is crazy-simple to make on the fly with your beloved slow cooker. You will need: 2 boneless, skinless chicken breasts, 1 cup water, 1 bag frozen mixed vegetables, 1/2 tsp. black pepper, 1/2 tsp. salt, 1/2 dried thyme, 1 tsp. garlic, minced, 2 chicken bouillon cubes, 4 tbs. butter, 4 tbs. flour, and 1 cup milk. Place the chicken breasts in the bottom of the slow cooker. Add the water, frozen mixed vegetables, garlic, spices and bouillon. Cook on high for 4 hours or low for 8 hours. Shred the chicken. In a saucepan, melt the 4 tbs. of butter. Whisk in the flour until blended. Add the milk and cook until thickened. Pour the gravy into the slow cooker and mix. Cook for additional 30 minutes. Serve with biscuits on the side.

Photo By: Debbie Wolfe

Sweet Potato Oatmeal

Ease into your morning with a cozy autumnal breakfast. Our slow cooker sweet potato oatmeal fits the bill. The warm dish is filling and satisfies your sweet tooth without loads of needless sugar.

Cranberry Butter

Need a break from all things pumpkin? Switch things up and satisfy your sweet tooth with this seasonal cranberry spread. Use the slow cooker berry butter to add a bold burst of fall flavor to fresh-baked bread to start your day, or smear it on dessert pastries for a late-night snack.

Photo By: Tomas Espinoza

Pasta e Fagioli

Warm up from the inside out with this addictive, easy-to-make slow cooker Pasta e Fagioli recipe from Food Network Kitchen. The Italian soup recipe is packed with cozy ingredients, including olive oil, garlic, celery, carrots, oregano, pasta shells, white beans and fresh-grated parmesan. Find a full ingredient list and directions in the link below.

GET THE RECIPE: Pasta e Fagioli

Photo By: Sam Henderson

Slow Cooker Sangria

The only thing that compares to a refreshing, ice-cold peach sangria in June is a heart-warming, steaming cinnamon and hibiscus tea sangria in the fall. Get the scoop on how to make this spirited beverage in the link below and prepare to drool.

Root Beer Pulled Pork

Serve these sweet and savory sandwiches before the big game. You will need: 3 pounds pork butt, 1 bottle barbecue sauce, 1 1/2 cups root beer and 1 package of burger buns. Place pork butt in slow cooker. Add root beer and half of the barbecue sauce to medium mixing bowl. Stir until well combined. Pour the sauce mixture over pork and cover slow cooker with lid. Cook on LOW for 6 to 7 hours, or until done. Remove pork and shred on a cutting board using 2 forks. Place shredded pork back into slow cooker and mix with remaining sauce. Serve on burger buns and top with fresh coleslaw.

Photo By: Debbie Wolfe

Bacon Ranch Potatoes

These potatoes make a yummy side dish. You will need: 6 slices cooked bacon, 3 pounds potatoes, chopped, 1-1/2 cups shredded cheddar cheese, divided, 1 tbs. ranch salad dressing mix, and 2 tbs. chopped chives. Line a slow cooker with aluminum foil and coat with nonstick spray. Place a layer of potatoes evenly into the slow cooker. Top with cheese, ranch seasoning and crumbled bacon. Cover potatoes with aluminum foil. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours, or until potatoes are tender. Sprinkle with 1/2 cup cheese. Cover and cook until melted, about 1-2 minutes. Serve immediately, garnished with chives.

Photo By: Debbie Wolfe

Hot Buttered Rum Apple Cider

Warm up with this sweet, spiked cider. You will need: 6 cups apple cider, 1 stick of unsalted butter, 1/4 cup dark brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1/4 teaspoon ground cloves and 2 cups dark rum. Combine all ingredients in the slow cooker. Stir well. Cover and cook on HIGH 1 1/2 hours or LOW 3 hours.

Photo By: Debbie Wolfe

Sweet Potato Casserole

Enjoy this Thanksgiving favorite with any meal. You will need: 3 1/2pounds sweet potatoes (peeled and chopped), 1/2 stick butter (melted), 3/4 cup brown sugar, 1/2 cup heavy cream, 1 teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon nutmeg and 1 tablespoon vanilla. For the topping: 1/2 cup flour, 1/2 stick butter (softened), 1/2 cup brown sugar, 1/4 cup rolled oats, 1/2 teaspoon cinnamon and 1/4 cup chopped pecans (optional). Combine butter, sugar, cream, salt, vanilla and spices and pour over sweet potatoes. Mix gently to coat the potatoes. Cook on low for 3 1/2-4 hours. Once potatoes are soft you can mash them gently or just let them be (depends on how you want the final texture). In a separate bowl prepare crumb topping by combining butter, oats, cinnamon, flour and sugar with two forks or by hand. Topping should be slightly dry and crumbly. Sprinkle over the sweet potatoes and cook for another hour (or until the topping is bubbly).

Photo By: Debbie Wolfe

Whiskey Meatballs

Serve these meatballs as appetizers or in a hoagie roll as a main dish. You will need: 2 pounds frozen meatballs, 1 cup ketchup, 1 cup brown sugar, 1/2 cup whiskey or bourbon and 2 tablespoons Worcestershire sauce. Combine all ingredients in slow cooker. Cook on HIGH for 1-2 hours.

Photo By: Debbie Wolfe

Spiced Cranberry Pork Loin

Think slow cookers are reserved for soups, spreads and sauces? Think again. Put your slow cooker to work and make our spiced cranberry loin the main dish for your next fall feast. The succulent pork loin simmers in seasonal flavors, including apple cider, cranberry sauce and clove for 6-7 hours. The results? Tender, flavorful pork that falls apart with each slice. Find the step-by-step instructions and ingredient list in the link below.

Photo By: Photo by Mick Telkamp

Slow Cooker Ministrone

Skip the canned stuff (and all the extra sodium that comes with it!) with our slow cooker minestrone. The protein-packed soup is loaded with nutritious veggies and comforting autumnal flavors, ideal for warming you up on a foggy fall evening. You will need: 2-14.5 oz cans diced tomatoes, 2 tablespoons tomato paste, 4 cups vegetable broth, 2 cups water, 1 bag frozen Italian vegetable mix, 1 large onion, diced, 5 cloves garlic, minced, 2 teaspoons dried Italian spice, 1-14.5 oz can red kidney beans, drained and rinsed, 1-14.5 oz can Great Northern Beans, drained and rinsed, 1 1/2 cups ditalini (tubular) pasta, 2 1/2 cups baby spinach, salt and pepper to taste. Add the diced tomatoes, tomato paste, vegetable stock, water, onions, spices and frozen vegetables to a slow cooker. Cook on low for 6-8 hours of high for 3-4 hours. Add the beans and pasta and cook for another half hour, or until pasta is tender. Stir in spinach and mix until wilted. Server with topped with shredded parmesan and garlic toast.

Photo By: Debbie Wolfe

Spiced Nuts

Enliven your afternoon snack routine with these spicy slow cooker nuts. The Food Network recipe coats pecans and cashews with maple syrup, unsalted butter, cinnamon, orange zest, cayenne pepper and kosher salt. Make a batch ASAP with the step-by-step instructions and cook time in the link below.

GET THE RECIPE: Slow Cooker Spiced Nuts

Photo By: Matt Armendariz via Food Network

Spinach Dip

Make this classic spinach dip a mainstay at your tailgate potluck. The creamy classic features all the flavor you crave and takes next to no time to put together. Get the scoop on how to make this fan favorite in the link below.

GET THE RECIPE: Slow Cooker Spinach Dip

Photo By: Antonis Achilleos, Courtesy of Food Network Magazine

Buffalo & Blue Tacos

Use Food Network’s Slow Cooker Pulled Chicken to create the tasty base for our buffalo and blue tacos. Once cooked, pour buffalo sauce over the pulled chicken in a bowl and set aside to absorb the flavors. In a second bowl, combine shredded cabbage with blue cheese crumbles to create the slaw. Toast tortillas on a baking sheet in a toaster oven for 3-5 minutes, and once warm, fill tortillas with the shredded chicken. Top the tacos with the blue cheese slaw, add an optional buffalo drizzle and enjoy!

GET THE RECIPE: Slow Cooker Pulled Chicken

Photo By: Jalynn Baker

Slow Cooker Chocolate Fondue

Add some variety to your Thanksgiving dessert table with this sweet slow cooker chocolate fondue recipe. Serve the magical, melted sauce with fresh fruit, cookies, marshmallows or salty snacks like pretzels and potato chips. You will need: 12 oz. of semisweet chocolate chips, 4 oz. of bittersweet chocolate, 1 cup of heavy cream, 1 teaspoon vanilla extract. Place all ingredients into a heat-proof ceramic or glass jar. Fill a slow cooker with about 2-3 inches of water and place the jar into the slow cooker. Cook on high for 1-2 hours until the chocolate is melted. Mix well before serving.

Photo By: Debbie Wolfe

Lightened-Up Buffalo Chicken Dip

Enjoy the big flavors you know and love, but with fewer calories and a fraction of the fat thanks to this slow cooker skinny buffalo chicken dip. The addictive dip uses lightened-up cream cheese and low-fat cheddar in lieu of full-fat options to yield a healthier dip without lacking classic buffalo chicken dip flavor.

GET THE RECIPE: Lightened Up Slow Cooker Buffalo Chicken Dip

Photo By: Alice Gao, Food Network Kitchen

Slow Cooker Chocolate Candy

Easy to make and even easier to eat, it’s just a matter of time before these slow cooker chocolate candies become a dessert staple at your house. The melt-in-your-mouth treats are made with peanuts, semi-sweet chocolate chips, sweet chocolate and almond bark. Find the step-by-step process to make them at home in the link below.

GET THE RECIPE: Slow Cooker Chocolate Candy

Photo By: Home Cooking with Trisha Yearwood (c), Clarkson Potter 2010

Chicken Noodle Soup

Classic and comforting, this chicken noodle soup will win praise from kids and adults alike at your next fall feast. The crowd-pleasing slow cooker recipe includes all the traditional trimmings you expect from this soup: carrots, celery, onion, thyme, chicken thighs, egg noodles, lemon and a bay leaf.

GET THE RECIPE: Slow Cooker Chicken Noodle Soup

Photo By: Matt Armendariz via Food Network

BBQ Baby Back Ribs

Fall-off-the-bone baby back ribs are easier to make than you think. You will need: 2 tablespoons brown sugar, 2 tablespoons paprika, 1 tablespoon kosher salt, 1/2 tablespoon black pepper, 3 cups barbecue sauce and 2 racks of baby back pork ribs. Mix the dry ingredients together and rub it on the meaty side of the baby back ribs. Place ribs in the slow cooker with meaty side facing inside. Completely cover all sides of the ribs with 2-3 cups of BBQ sauce. Put the lid on and set your slow cooker on LOW for 6-8 hours.

Photo By: Debbie Wolfe

Black Bean + Tomato Soup

Savory with just enough spice, this black bean soup is hearty enough to leave the hungriest crowds full and satisfied. Serve with a dollop of sour cream, fresh cilantro, green onion or shredded cheddar cheese. You will need: 4-15 oz. cans of black beans, 2 cans of fire-roasted tomatoes, 1 large onion, chopped, 2 cloves of garlic, minced, 1 tablespoon of ground cumin, 1 vegetable bouillon cube, 1 cup of water, 1 teaspoon dried chill flakes, 1 tablespoon Worcestershire sauce, and 1 teaspoon salt. Place all the ingredients in a slow cooker and cook on low for 4-6 hours.

Photo By: Debbie Wolfe

Cornbread Stuffing With Kale

Make this traditional Thanksgiving staple all season long with our easy (delicious) slow cooker cornbread stuffing recipe. The autumnal side dish takes as little as 2 hours to come together and includes aromatic ingredients, including cornbread, ground pork sausage, celery, onion, sage, fresh kale and other seasonings.

Photo By: Photo by Mick Telkamp

Gooey Brownie Cake

Brisk autumn temps call for ooey-gooey, chocolate-y goodness, and this Food Network slow cooker brownie cake has you covered, friend. The decadent dessert marries the best part of both desserts; a warm-and-gooey inside of a brownie and the perfectly crisp exterior of a cake.

GET THE RECIPE: Slow Cooker Gooey Brownie Cake

Photo By: Brian Kennedy, Food Network Kitchen

Hot Chocolate

Rich, decadent hot chocolate is the perfect way to warm up on a cool fall day. You will need: 1 1/2 cups heavy whipping cream, one 14-ounce can sweetened condensed milk, 6 cups milk, 1 1/2 teaspoons vanilla and 2 cups of chocolate chips. Pour all ingredients into a slowcooker and whisk together until well combined. Cover and cook on low for 2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Whisk well before serving.

Photo By: Debbie Wolfe

Slow Cooker Deep Dish Pizza

Bring a little (read: big) taste of Chicago to your kitchen this fall with this slow cooker deep dish pizza. The Food Network recipe yields a crowd-pleasing pie loaded with ooey-gooey mozzarella, pepperoni and sauce for days. Make the masterpiece for dinner tonight with the step-by-step instructions and ingredient breakdown linked below.

GET THE RECIPE: Slow Cooker Deep Dish Pizza

Photo By: Food Network

Wassail Cocktail

Keep guests warm and cozy at your next fall fling with our traditional slow cooker wassail cocktail. The spirited libation calls for tawny port, apple cider, orange juice, lemon juice, cinnamon, cranberries, cloves, fresh apples and oranges and a handful of cinnamon sticks. Get the measurement breakdown and the one-step instructions in the link below.

Photo By: Heather Baird

Pork Carnitas

Taco Tuesdays are twice nay, three-times – as tasty with our slow cooker carnitas recipe in your arsenal. The pulled pork is brimming with flavor that elevates your taco game and makes every bite worth savoring. You will need: 4-pound pork roast, 2 teaspoons salt, 2 teaspoons chili powder, 1 teaspoon cumin, 5 cloves of garlic, minced, 1 onion, diced, juice from one lime, 1/2 cup of orange juice. Place all ingredients in a slow cooker and cook on low for 8-10 hours. Shred the meat and serve on corn or flour tortillas with sour cream and cilantro.

Photo By: Debbie Wolfe

Spiced Cranberry Chutney

Elevate every item on your menu with this dynamic and delicious spiced cranberry chutney. Fall’s favorite berry combines with aromatic autumnal spices to create a spread ideal for brie, bread, salty crackers and turkey sandwiches alike. You will need: 3 cups fresh cranberries, 1 1/4 cup granulated sugar, 1/2 cup orange juice, 2 tart apples, peeled and cored, chopped, 1/2 small onion, diced, 3/4 cup golden raisins, 1 cinnamon stick, 5 whole cloves. Combine all ingredients into a slow cooker. Cook on high for 3-4 hours. Serve warm, cold or at room temperature.

Photo By: Debbie Wolfe

Slow Cooker Chicken Mole

Peanut allergies can be tricky to accommodate, especially during the fall and winter months. But, not to fret! Savor the smoky, traditional Mexican sauce with our peanut-free, slow cooker chicken mole recipe. The savory mole is rich with flavor, combining chicken breast with garlic, chipotle chilies in adobo sauce, brown sugar, coriander, nutmeg, chili powder, cumin, unsweetened dark cocoa powder, sunflower seed spread and fire-roasted tomatoes. Make the mole at home with the step-by-step instructions linked below.

Mongolian Beef

Switch up your weekly menu with a homemade, slow cooker take on your go-to Chinese order. Our slow cooker Mongolian beef is full of flavor that will leave your family speechless and coming back for seconds. You will need: 2 pounds pot or chuck roast, 1/2 cup soy sauce, 1/4 cup water, 1/2 cup dark brown sugar, 3 cloves garlic, minced, 2 teaspoons minced ginger, and 2 tablespoons of cornstarch. Combine beef, soy sauce, water, brown sugar, garlic and ginger into a slow cooker. Cook on low for 8-10 hours. Remove meat from the slow cooker and shred. Whisk together 2 tablespoons of cornstarch with 4 tablespoons of water. Add 1/2 cup of the liquid from the slow cooker to a pan and mix in the cornstarch mixture. Cook over medium heat, whisking constantly, until thick and bubbly. Pour the thickened sauce back into the slow cooker and mix. Serve the shredded beef over rice with a spoonful of sauce and garnish with fresh green onions.

Photo By: Debbie Wolfe

Holiday Slow Cooker Cocktails

Upgrade your autumn nightcap with our Maple Bourbon 43 slow cooker cocktail. The seasonal drink combines the three top-tier fall flavors (maple syrup, pecan and bourbon) to create a spirited beverage that appeals to the masses. You will need: 1.5 parts bourbon, 1 part Licor 43, 1/3 part maple syrup and 4 parts pecan ale. Combine in a slow cooker and heat on low until warmed through. Garnish with a mini waffle dipped in maple syrup.

Photo By: Sam Henderson

BBQ Chicken

Don’t let your kids’ bustling back-to-school schedule keep you from enjoying a hot (and tasty!) meal at the end of the day. This family-friendly slow cooker barbecue chicken is our top pick for weekday dinners because you can throw it on during your lunch break and have a mouth-watering main course ready to go when you get home. Best part? You can enjoy whole pieces of chicken and shred what you don’t eat for drool-worthy leftovers you can use in sandwiches, tacos and salads alike.

Photo By: Sam Henderson

Gingerbread Latte

Who says you need to wait for Santa to enjoy these fall-friendly flavors? Our slow cooker gingerbread latte is as sweet as it is spicy and makes the perfect pairing for fall dessert staples like apple pie, snickerdoodles and pumpkin cookies. You will need: Make gingerbread simple syrup with 1 cup sugar, 1 cup water, 1 inch fresh ginger, 2 tablespoons molasses, 2 cinnamon sticks, and 1 teaspoon whole cloves. Simmer for 10 minutes and strain. Make drink with 1.5 parts gingerbread syrup, 1.5 parts vanilla vodka, 1 part Kahlua and 2 parts whole milk. Heat in slow cooker on low heat.

Photo By: Sam Henderson

Slow Cooker Beef Stew

Brisk fall evenings and beef stew are a match made in heaven. Throw all the ingredients for our beef stew in your slow cooker before you head to work and come back to a warm, savory dish at the end of the day. Serve with warm cornbread or rolls and eat leftovers over brown rice for lunch throughout the week.

Jamaican Jerk Pork

Missing summer already? Bring a taste of the tropics to your dinner table with this healthy slow cooker Jamaican jerk pork recipe. The easy-to-make recipe calls for simple ingredients you probably already have on hand, and it makes enough to ensure leftovers the next day.

GET THE RECIPE: Slow Cooker Jamaican Jerk Pork

Photo By: Sara Haas, RDN

Warm Cranberry Pomegranate Punch

Pull out all the punches for your next bonfire with our crowd-pleasing cranberry pomegranate warm punch. The slow cooker cocktail combines tart cranberries with pomegranate and aromatic rosemary to create a mouthwatering libation your guests will top off time and time again. You will need: 1.5 parts cranberry juice, 1.5 parts pomegranate juice, 1 part vodka, 2 parts Moscato wine and lime juice to taste. Combine and heat in slow cooker on low heat with 2 sprigs of fresh rosemary. Garnish with pomegranate arils, cranberries and rosemary.

Photo By: Sam Henderson

Slow Cooker Congee

Make a delicious base for your favorite Chinese protein and vegetable dishes with our slow cooker congee recipe. Congee is a Chinese porridge made from flavored boiled rice and serves as a comforting, hearty base for just about anything. Our suggested toppings include poached egg, cooked greens, pickled vegetables, ginger, chili paste, soy sauce, shredded beef, chicken or pork.

Moroccan Turkey Meatballs

These aren’t your Nona’s meatballs, but they’re just as delicious. The spicy, slow cooker Moroccan turkey meatballs feature unexpected, autumnal ingredients like pumpkin pie spice, pomegranate molasses, dried apricots and fresh cilantro. Add this mouth-watering dish to your fall menu ASAP with the step-by-step instructions and extended ingredient list linked below.

GET THE RECIPE: Slow Cooker Moroccan Turkey Meatballs

Photo By: Andrew Purcell via Food Network

Spiked Pear Cider

Alfresco fall events call for festive seasonal sips, and this slow cooker spiked pear cider does the trick. The big-batch cocktail combines apple cider with pear nectar for a cozy libation that keeps spirits bright well into the night. You will need: 1.5 parts ginger liqueur, 1 part pear vodka, 1 part pear nectar, and 2.5 parts pear/apple cider. Combine and heat in slow cooker on low heat with pear slices and shavings of fresh ginger. Garnish with a fresh pear slice.

Photo By: Sam Henderson

Slow Cooker Yogurt

Save money and make your favorite breakfast yogurt in big batches at home with our slow cooker recipe. Yogurt is a healthy, protein-packed base for your favorite fall-spiced granola, honey drizzle and Red Delicious slices.

Photo By: Emily Fazio

Macaroni and Cheese

Use fall as your excuse to indulge in everyone’s favorite childhood pasta dish: macaroni and cheese. This slow cooker macaroni recipe yields ultra-cheesy, extra-buttery and indisputably delicious results. The best part, though? It only takes 10 minutes to throw together.

GET THE RECIPE: Slow Cooker Macaroni and Cheese

Photo By: Photo by Mick Telkamp

Vegetable Scrap Stock

Step away from the garbage disposal and put your hands up where we can see 'em! Trust us, you’re going to want to think twice before tossing your veggie scraps throughout the week. Save all the carrot tops, celery stalks, garlic, herbs, onion skins, green beans and peppers in a storage bag and stick it in the freezer. Once your freezer bag is full of vegetable scraps, throw them in the slow cooker with water. Simmer the scraps on low for 4-12 hours to create homemade vegetable stock to use as a base for other mouthwatering dishes like chicken noodle soup, pot pies, chowder and pasta sauces.

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