By October I am training in the dark on both ends of the day, and I want dinner waiting when I get home. So the crockpot goes on before I leave and does the work while I do mine. These are the fall dinners I load up in the morning and eat hot at night.
Beef
Slow Cooker Pot Roast
Pot roast is a fall staple in the slow cooker. A chuck roast goes in tough and cheap and comes out tender enough to pull with a fork, and the meat brings a lot of protein per plate. I keep the potatoes and carrots in the same pot so I am not juggling 3 pans at dinnertime. Leftovers taste better on day 2.
Start with a fully thawed roast, since FSIS slow cooker guidance says to always thaw meat or poultry before it goes into a slow cooker.
Beef Bourguignon
Beef bourguignon sounds complicated, but in a slow cooker it is mostly patience. The beef braises in red wine and stock until it turns spoon-tender, and the beef provides enough protein to fill you up after a hard session. Serve it over mashed potatoes or egg noodles when the weather turns cold. Make it on a Sunday afternoon.
Braised Short Ribs
Short ribs suit the slow cooker. Given 8 hours on low, the connective tissue melts and the meat slides right off the bone, and they are high in protein per serving. I plate them over garlic mashed potatoes and spoon the braising liquid on top.
Slow Cooker Beef and Butternut Squash Chili
Chili is a regular in my fall rotation, and this one adds butternut squash. The beef and beans provide the protein while the squash adds a little sweetness and body. Everything goes in raw and comes together in one pot, so cleanup is almost nothing. Make a double batch and you have lunches for several days.
Meat and Potato Stew
Chunks of beef and potato go low and slow until the whole thing turns into a thick, savory stew, and the beef provides the protein. It takes one pot and minimal prep. I serve it with a slice of bread.
Slow Cooker Meatballs
Meatballs are one of the simplest crockpot dinners, and they are high in protein. I brown a big batch of lean beef and pork, drop them in with sauce, and let them go low all afternoon. By dinner they are tender enough to cut with a fork, and I can pile them over pasta, tuck them into a roll, or eat them straight from the bowl. Make a double batch and the leftovers cover lunch for 3 days.
Pork and sausage
Crock Pot Pork Roast
This is what I make when I want a big batch of protein I can eat off for 3 to 4 days. A pork shoulder handles a long, low cook well, so you can start it in the morning and leave it. Shred what you need for dinner and stash the rest for wraps, bowls, and quick lunches. It reheats without drying out, which is more than I can say for most leftover meat.
Pozole Rojo
Pozole is a Mexican classic that benefits from a long, slow simmer. Pork and hominy cook down in a deep red chile broth until rich, and the pork keeps the protein high. Set out radishes, cabbage, and lime so everyone builds their own bowl. I make this when friends come over on a cold night.
Pulled Pork
Pulled pork is a high-yield crockpot dinner. One pork shoulder feeds a crowd or sets you up with protein for 3 to 4 days of bowls and sandwiches, with the rest frozen. I let it go low and slow until it shreds with almost no effort, then toss it back in its own juices. Pile it over rice with some greens.
Kalua Pork
Kalua pork is a Hawaiian dish, and the slow cooker gets it close to the traditional version. The pork cooks down until it is smoky, salty, and tender enough to shred with a spoon, and it stays high in protein the whole way. It needs only a little sea salt and time. Serve it with rice and a quick cabbage slaw.
Pork Carnitas
Carnitas take little effort for the amount of food they make. A seasoned pork shoulder braises all day, then you shred it and crisp the edges under the broiler for a couple of minutes if you want. The protein per serving is high, and one batch covers tacos, bowls, and nachos. I make this on Friday nights for a group, and it still fits the way I eat.
Red Beans and Rice
Red beans and rice is cheap, filling, and more protein-forward than people expect. The beans cook low and slow with andouille until the pot goes creamy on its own. I serve it over rice for a dinner that keeps me full through an evening session. Make a big pot on Sunday and you are set for lunches.
Tuscan White Bean and Sausage Soup
This soup is a cold-weather dinner. Italian sausage and white beans provide the protein while kale and tomato keep it from feeling heavy. It simmers all day. Ladle it over a slice of toasted bread and you have a full dinner.
Chicken and turkey
Turkey Chili
When I want a lighter chili, I use ground turkey, which keeps the protein. It simmers all day with tomatoes, beans, and chili powder. I top mine with a spoon of Greek yogurt instead of sour cream to push the protein even higher. This is a good one to freeze in single portions.
White Bean Chicken Chili
White chicken chili is the one my family actually requests. Shredded chicken and white beans provide a lot of protein, and the broth stays creamy without a ton of dairy. Everything goes in the crock in the morning and I shred the chicken right before we eat. Add a squeeze of lime at the end.
Chicken Cacciatore
Chicken cacciatore is a rustic Italian dish that needs little attention in a slow cooker. Bone-in thighs stay juicy through the long cook and bring plenty of protein to the plate, while peppers, onions, and tomatoes turn into a rich sauce around them. Spoon it over potatoes or polenta to catch the sauce.
Slow Cooker Shredded Chicken
If you meal prep, keep this one on repeat. Shredded chicken breast is lean and high in protein, and the slow cooker keeps it from turning to rubber. I portion it out for tacos, salads, bowls, and wraps over the next 3 to 4 days. Season it however the week is going, from taco spices to barbecue.
Crockpot Whole Chicken
You can cook a whole chicken in the crockpot and it comes out tender. It needs no oven or attention, and it shreds into enough protein for several meals. I pull the meat for dinner and simmer the bones down for broth the next day.
Crockpot Chicken Thighs and Rice
Chicken thighs are the cut I use in a slow cooker because they stay moist no matter how long they go. They come out tender and high in protein, and cooking them over rice with a little broccoli makes the whole dinner a one-pot deal. This is a weeknight standby, not a special occasion. Set it in the morning and dinner is ready when you get home.
Teriyaki Chicken
Crockpot teriyaki chicken is a homemade alternative to takeout on a busy night. Chicken breast or thighs simmer in a homemade teriyaki until they shred. Spoon it over rice and top with sesame seeds and scallions. It costs less than delivery and has better macros.
Chicken Tortilla Soup
Tortilla soup is one of my favorites when the weather turns and I want a little heat. Shredded chicken keeps the protein high while tomatoes, chiles, and lime make the broth. Everything goes in the crock. Top each bowl with crushed tortilla chips, avocado, and cheese.
Chicken Noodle Soup
I make homemade chicken noodle soup when I am run down. The slow cooker draws the flavor out of the chicken and vegetables over a long afternoon, and the shredded meat gives it more substance than the canned stuff ever had. I add the noodles near the end so they do not go soft. It is the dinner I reach for when the season’s first cold goes around.
Beans, lentils and vegetables
Slow Cooker White Bean and Rosemary Stew
Some nights I want a dinner that is not built around meat. White beans are the base here, simmering with rosemary and tomato into a stew that still lands a solid amount of protein. It is cheap and leans on pantry staples. Tear off some crusty bread and you have dinner.
Lentil Soup
Lentil soup gets its protein without meat. Lentils cook down with carrots, celery, and tomato into a thick, filling soup. It is one of the cheapest dinners you can make and it keeps 3 to 4 days in the fridge. A splash of lemon or vinegar at the end keeps it from tasting flat.
Butternut Squash Soup
I make butternut squash soup every fall, and the slow cooker means no standing over a pot. On its own it runs light on protein, so I stir in a scoop of Greek yogurt or set it next to a chicken thigh to round it out. Blended smooth, it is a little sweet. A swirl of cream and some black pepper finish it off.
Broccoli Cheddar Soup
This is the crockpot version of the soup everyone orders in a bread bowl. It comes out rich and cheesy, and the cheese plus a splash of milk carry more protein than you would guess. I keep the broccoli slightly chunky so the soup has some texture. Serve it with a hunk of crusty bread on a cold night.
What Makes These Easier
Three things that come out every time a fall crockpot dinner is on.
- FE FUN ELEMENTS Slow Cooker Carrier. When the pot roast or pozole goes to a friend’s house, this keeps the lid strapped down for the drive.
- WOODLANDS USA Teak Wooden Ladle with Spoon Rest. Short rib braise and white bean chicken chili ladle out cleanly, and the spoon rest keeps the drips off the counter.
- BYSNOW Deli Containers with Lids. Leftover pulled pork and kalua pork freeze in these for quick tacos later in the month.
