14 Slow Cooker Dinners for Cool Fall Nights

Once the maples in our yard go gold and Tom starts raking on Saturday mornings, my slow cooker moves from the pantry shelf to the counter and settles in for the season. These are the autumn suppers I come back to every year, whether I am feeding just the two of us or the whole crew on a Sunday. You will find a falling apart pot roast, cider pulled pork, a creamy stroganoff and a lasagna made with dry noodles. Each one lists LOW and HIGH times, and most can be loaded into the crock the night before.

1) Slow Cooker Pot Roast

Here is the old fashioned pot roast that falls into tender shreds when you nudge it with a fork. A good hard sear on the chuck before it goes in gives the meat a browned crust that seasons everything around it. At the end, the juices in the pot simmer down into a smooth, shiny gravy.

This is the kind of dinner I set out on a big platter so everyone can help themselves. A basket of warm dinner rolls is all it needs, since the potatoes and carrots cook right alongside the beef. Keep a small pitcher of the gravy on the table, because people always want a little more.

Ingredients

1 (3 to 4 pound) boneless chuck roast

2 teaspoons kosher salt

1 teaspoon black pepper

2 tablespoons vegetable oil

1 1/2 pounds baby gold potatoes

4 large carrots, cut into 2 inch pieces

1 yellow onion, cut into wedges

4 cloves garlic, smashed

1 1/2 cups beef broth

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

3 sprigs fresh thyme

2 tablespoons cornstarch

2 tablespoons cold water

Give the roast a real sear and do not rush it, because that dark crust is where most of the gravy flavor comes from. If your chuck is over 4 pounds, cut it into two pieces so it cooks evenly and fits flat in the crock. Keep the lid closed for the first 6 hours, since every peek adds time to the cook.

Instructions

Blot the chuck roast dry with paper towels, then rub the salt and pepper over every side.

Warm the oil in a big skillet set over medium high. Lay the roast in the hot pan and leave it alone for 4 to 5 minutes per side so it develops a dark brown crust. Lift it out onto a plate.

Spread the potatoes, carrots, onion wedges and smashed garlic across the floor of a 6 quart slow cooker, then rest the browned roast on that bed of vegetables.

Stir the broth, tomato paste and Worcestershire together. Pour it into the hot skillet, scrape up the brown bits, then tip it all over the beef. Nestle the thyme sprigs in beside it.

Put the lid on and let it go for 8 to 9 hours on LOW, or 5 to 6 hours on HIGH. It is ready when two forks pull the meat apart with no effort and a knife slides through the carrots.

Transfer the beef and vegetables to a serving platter and drape a sheet of foil loosely over them. Fish out the bare thyme stems and throw them away.

Pour the liquid from the crock into a saucepan and heat it to a gentle simmer. Mix the cornstarch and cold water, whisk it in and let it bubble for 2 minutes, until it coats a spoon. Salt to taste.

Pull the roast into chunks or cut it into slices, arrange it with the vegetables and ladle the gravy generously over everything.

When all three kids come home on a Sunday, this is the dinner they ask for before they even get their coats off. Tom claims the end piece every single time.

Any beef left over turns into terrific hot sandwiches. I stack it on toasted hoagie rolls with melted provolone and pour a little warm gravy in a cup on the side for dunking.

2) Slow Cooker Chicken and Dumplings

This is an easy take on the Southern favorite, with soft pulled chicken in a creamy broth seasoned with thyme. Canned biscuit dough cooks right on the surface of the stew and puffs into tender dumplings. Carrots, celery and onion soften over the long cook and give the whole pot a cozy, homemade taste.

A bowl of this is a whole meal on its own, with chicken, vegetables and soft dumplings in every spoonful. I like to serve it with a simple green salad and something crunchy on the side, like crisp apple slices. On a chilly evening it tastes like the dinner my mother made on Sundays.

Ingredients

1 1/2 pounds boneless skinless chicken breasts

1 yellow onion, diced

3 carrots, sliced

3 stalks celery, sliced

2 cloves garlic, minced

4 cups chicken broth

1 (10.5 ounce) can condensed cream of chicken soup

1 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon black pepper

1 (16.3 ounce) can refrigerated biscuits

1 cup frozen peas

2 tablespoons chopped fresh parsley

Quarter the biscuits right before they go in, because cut dough left sitting gets sticky and clumps together. Lay the pieces in a single layer across the top of the stew instead of pushing them down, so they steam into fluffy dumplings. If the stew looks thin before the biscuits go on, stir in a splash of cream to give it more body.

Instructions

Lay the breasts of chicken flat in a 6 quart crock and pile the onion, carrots, celery and garlic over them.

In a mixing bowl, whisk the broth with the condensed soup, thyme, salt and pepper until no lumps remain, then pour it across the chicken and vegetables.

Close the lid and cook for 6 hours on LOW or 3 hours on HIGH. The chicken should read 165F on a thermometer and fall apart when pressed.

Take the chicken out onto a board, pull it into shreds with a pair of forks and return all the meat to the crock.

Quarter each biscuit with a knife or kitchen shears. Arrange the pieces across the top of the bubbling stew, keeping them in one layer where you can, and push each one down gently so the bottom touches the liquid.

Replace the lid, set it to HIGH and give it 30 to 45 minutes. Try not to peek, because the trapped steam is what cooks the dough. The dumplings are done when they look puffy and a piece torn open shows no gummy center.

Scatter the frozen peas over the stew and give them 5 minutes to warm up. Finish with chopped parsley and serve right away while the dumplings are at their softest.

My mother made dumplings from scratch on a floured board, and I still do on special days. On an ordinary weeknight, though, this shortcut makes Tom just as happy.

The dumplings keep drinking up broth in the fridge, so add about a cup of warm broth when you reheat a bowl. Leftovers stay good for up to 3 days.

3) Apple Cider Pulled Pork

Sweet apple cider gives this pulled pork a mellow autumn flavor that runs all the way through the meat. A rub of smoked paprika and brown sugar clings to the outside and builds a tasty crust even without a smoker. After a long, slow cook the shoulder turns juicy and shreds apart with barely any work.

Pile the pork high on toasted brioche buns with a scoop of creamy coleslaw right on top. It also makes great tacos with warm tortillas, pickled red onion and a squeeze of lime. Set out a bottle of your favorite barbecue sauce so everyone can add as much or as little as they like.

Ingredients

1 (4 pound) boneless pork shoulder

2 tablespoons brown sugar

1 tablespoon smoked paprika

2 teaspoons kosher salt

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon black pepper

1 yellow onion, sliced

1 apple, cored and sliced

1 cup apple cider

2 tablespoons apple cider vinegar

1 cup barbecue sauce

10 brioche buns

Pat the rub on firmly and let the pork sit with it for 20 minutes while you slice the onion and apple. A tart apple like Granny Smith holds its shape longer and balances the sweet cider better than a soft eating apple. Skim the fat off the juices before you toss the meat back in, or the pork will taste greasy.

Instructions

Cut away any thick pieces of fat on the outside of the pork shoulder.

Stir the paprika, sugar, garlic and onion powders, salt and pepper together in a small bowl. Massage the mixture over the entire roast.

Arrange the sliced onion and apple in the base of a 6 quart slow cooker and lay the seasoned pork over them. Pour the cider and vinegar down along the edges of the crock rather than over the meat, so the rub stays put.

Cover and cook until the pork is falling apart tender, 8 to 10 hours on LOW or 5 to 6 hours on HIGH. By now it will be far above 145F, and that extra time is exactly what lets it shred.

Lift the pork onto a cutting board and pull it apart with two forks, tossing out any chunks of fat as you go.

Spoon off the grease that floats on top of the juices in the crock. Put the shredded meat back in with 1/2 cup of the juices and the barbecue sauce, then toss until every strand is coated.

Hold the pork on the WARM setting for as long as 2 hours, and serve it heaped on toasted brioche buns.

Whenever the grandkids have a ball game or a birthday, I put this on early in the morning. One shoulder goes a very long way, and everyone happily makes their own sandwich.

This freezes really well. Let the shredded pork cool, bag it in portions with a spoonful of the juices and freeze for up to 3 months for easy tacos, nachos or sliders.

4) Slow Cooker Beef Stew

This stew is thick and filling, packed with tender chuck, chunks of potato and sweet carrots. Coating the beef in flour before it hits the pan thickens the broth naturally, so there is nothing to fix at the end. Tomato paste and a splash of Worcestershire give it a rich, savory depth that tastes like hours at the stove.

Serve this stew in wide, shallow bowls with a thick slice of crusty bread for soaking up every drop. A plain green salad with a sharp vinaigrette balances the rich gravy nicely. On a cold night it is the whole dinner, and nobody leaves the table hungry.

Ingredients

2 pounds beef chuck stew meat, cut into 1 1/2 inch cubes

1/4 cup all purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons olive oil

1 1/2 pounds Yukon gold potatoes, cubed

4 carrots, sliced into thick coins

1 yellow onion, chopped

3 cloves garlic, minced

3 cups beef broth

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

2 bay leaves

1 cup frozen peas

Brown the beef in two batches with space between the cubes, because a crowded pan steams the meat instead of searing it. Cut the potatoes and carrots a little larger than the beef so they stay whole through the long cook. If the stew is still thin at the end, mash a few potato chunks against the side of the crock and stir.

Instructions

Put the beef cubes in a large bowl, add the flour, salt and pepper and toss until each piece wears a light coat.

Heat the olive oil in a wide skillet over medium high. Brown the beef in two rounds so the pan is not crowded, about 5 minutes per round, turning the cubes to color several sides. Move the browned meat into a 6 quart slow cooker.

Add the potatoes, carrot coins, onion and garlic right on top of the beef.

Stir the broth, tomato paste and Worcestershire together until smooth. Pour it over the meat and vegetables and slip the bay leaves down into the liquid.

Cover and cook 8 hours on LOW or 4 to 5 hours on HIGH. You are looking for beef that breaks apart under a fork and potatoes that fall off the tip of a knife.

Pull out the bay leaves and discard them. Add the frozen peas, replace the lid and give them 10 minutes to heat through.

Season with more salt and pepper to taste. For a thicker stew, press a few chunks of potato against the inside of the crock with a spoon and stir them back in. Ladle into bowls and pass a loaf of crusty bread.

The first night the thermometer on our back porch dips near freezing, I start a pot of this. Tom eats it for lunch the next three days and never complains.

To save time on a busy morning, brown the beef the evening before and refrigerate it in the crock insert with the cut vegetables. Add the broth mixture after breakfast and switch it on.

5) Slow Cooker White Chicken Chili

This white chili is creamy and gentle, full of pulled chicken, tender white beans and mild green chiles. A block of cream cheese stirred in at the end makes the broth silky with no flour needed. Cumin and oregano add warmth without much heat, so it pleases little ones and grown ups alike.

Set out a little topping bar with shredded cheese, crushed tortilla chips, sliced jalapenos and lime wedges. A pan of warm cornbread on the side turns this into a meal that feels like a party. It is mild enough for the grandkids, and the grownups can add as much heat as they want.

Ingredients

1 1/2 pounds boneless skinless chicken breasts

2 (15 ounce) cans great northern beans, drained and rinsed

1 (15 ounce) can corn, drained

2 (4 ounce) cans diced green chiles

1 yellow onion, diced

3 cloves garlic, minced

3 cups chicken broth

2 teaspoons ground cumin

1 teaspoon dried oregano

1 teaspoon chili powder

1 teaspoon salt

8 ounces cream cheese, cubed

1/2 cup sour cream

1/4 cup chopped fresh cilantro

Lay the chicken on the bottom of the crock in one even layer so every piece sits in the broth and cooks at the same pace. Let the cream cheese soften on the counter while the chili cooks, and it will melt in smoothly instead of leaving lumps. For a thicker bowl, mash half a cup of the beans with a fork before you stir them back in.

Instructions

Arrange the chicken breasts in one layer in a 6 quart crock.

Layer the drained beans, corn, green chiles, diced onion and garlic over the chicken.

Season with the chili powder, cumin, oregano and salt, and pour in the broth so everything is moistened.

Put on the lid and cook for 6 to 7 hours on LOW or 3 to 4 hours on HIGH. The chicken is done when it reaches 165F and comes apart easily.

Take the chicken out to a board and shred it with two forks.

Drop the cubes of cream cheese into the crock, cover again and cook on HIGH for 15 minutes. Stir well until the cheese has completely disappeared into the broth and it looks creamy.

Return the chicken to the pot and stir in the sour cream. If you prefer a thicker chili, smash roughly half a cup of beans on the wall of the crock with the back of a spoon and stir.

Serve in bowls topped with cilantro along with any extras you like, such as shredded cheese, avocado or crumbled tortilla chips.

I make a big batch of this for our neighborhood fall potluck, and I always come home with an empty crock. The grandkids eat it happily, and the adults still find it full of flavor.

Put out bowls of shredded cheese, sliced avocado, lime wedges, pickled jalapenos and crushed tortilla chips. Letting everyone top their own makes an ordinary weeknight feel like a little celebration.

6) Slow Cooker Zuppa Toscana

This homemade version of the well loved restaurant soup is creamy, hearty and carries a little kick. Crumbled sausage and bacon bring a smoky, salty richness, and thin potato slices fill it out. The kale goes in during the last few minutes so it stays vivid green and tender.

This soup is hearty enough to stand on its own, but warm garlic bread on the side makes it feel like a restaurant night. Ladle it into deep bowls so there is plenty of broth with every bite of potato and sausage. A light salad with lemon dressing is a fresh counterpoint to all that creamy richness.

Ingredients

1 pound ground Italian sausage

1 yellow onion, diced

4 cloves garlic, minced

2 pounds russet potatoes, sliced 1/4 inch thick

6 cups chicken broth

1/2 teaspoon red pepper flakes

1/2 teaspoon salt

1/2 teaspoon black pepper

4 cups chopped kale, stems removed

1 cup heavy cream

6 slices bacon, cooked and crumbled

1/3 cup grated Parmesan cheese

Slice the potatoes evenly at about 1/4 inch so they all turn tender at the same time. Wait to add the kale and cream until the last 15 minutes, because long cooking turns the greens dull and can make the cream separate. If you are cooking for two, the soup keeps well for 3 days, but add fresh kale when you reheat it.

Instructions

Crumble the sausage into a big skillet with the onion and cook it over medium high for 8 to 10 minutes, breaking up any clumps, until no pink is left and it hits 160F. Stir in the garlic during the final minute.

Pour off the grease and transfer the sausage and onion to a 6 quart slow cooker.

Add the potato slices and broth, season with the salt, pepper and pepper flakes, and stir carefully so the potatoes do not break.

Cover and cook for 6 hours on LOW or 3 to 4 hours on HIGH, until a fork slips easily into the potatoes.

Add the chopped kale and pour in the cream. Put the lid back on and leave it on HIGH for 10 to 15 minutes, only until the greens soften and the soup is steaming. Keep it from reaching a rolling boil once the cream is in, or it can separate.

Taste the broth and add more salt or pepper if it needs it.

Ladle the soup into bowls and finish each one with crumbled bacon and a little grated Parmesan. Warm breadsticks or a crusty loaf make a fine partner.

Tom used to order this soup whenever we went out for Italian, so I set out to copy it at home. It costs far less, and now it shows up on our table all autumn.

If you want to freeze a batch, hold back the cream and kale. Thaw the base, heat it on the stove and add the cream and fresh greens just before you ladle it out.

7) Slow Cooker Pork Loin with Apples

Pork and apples belong together in autumn, and this loin turns out moist with a sweet and tangy sauce. Dijon and sage keep the brown sugar in check so the glaze never gets cloying. The apple wedges cook down into a soft, chunky topping that is wonderful spooned over mashed potatoes.

Slice the pork and fan it across a platter with the apples and onions spooned all around it. Creamy mashed potatoes or buttered egg noodles are perfect for catching the cider sauce. Roasted green beans or a crisp salad add a bit of green and make the plate look like a holiday dinner.

Ingredients

1 (3 pound) boneless pork loin roast

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 tablespoon olive oil

3 apples, cored and cut into wedges

1 red onion, cut into wedges

1/2 cup apple cider

1/4 cup brown sugar

2 tablespoons Dijon mustard

1 teaspoon ground cinnamon

1 teaspoon dried sage

1 tablespoon cornstarch

1 tablespoon cold water

Pork loin is lean, so start checking it with a thermometer at the early end of the cook time and pull it at 145F. Resting it under foil for a few minutes keeps the juices in the meat instead of on the cutting board. Firm apples like Honeycrisp or Braeburn keep their shape, while softer apples melt right into the sauce.

Instructions

Sprinkle the salt and pepper evenly over the whole pork loin.

Get the olive oil shimmering in a skillet over medium high and brown the pork for 2 to 3 minutes on each side, until it turns golden.

Spread all of the onion and half of the apple wedges in a 6 quart crock. Set the pork on top and tuck the rest of the apples around the sides.

Whisk together the cider, brown sugar, Dijon, cinnamon and sage, then pour it over the loin.

Cover and cook for 5 to 6 hours on LOW or 3 hours on HIGH, until an instant read thermometer pushed into the thickest spot shows 145F. Since loin has very little fat, begin checking on the early side so it does not dry out.

Lift the pork onto a board, cover it loosely with foil and let it rest for 3 to 10 minutes before you cut it.

Pour the cooking juices into a small pan and bring them to a simmer. Make a slurry with the cornstarch and water, add it to the pan while whisking and cook for 1 to 2 minutes, until the sauce turns glossy.

Cut the pork into slices and serve with the tender apples and onions, spooning the sauce over the top.

This looks special enough for guests, yet it takes only a few minutes of browning and whisking. I like to make it right after our yearly trip to the orchard with the grandkids.

Choose a firm apple such as Honeycrisp or Granny Smith if you want wedges that keep their shape. A softer apple melts into something closer to applesauce, which tastes lovely too.

8) Slow Cooker Chicken Pot Pie

You get every bit of the comfort of chicken pot pie here without rolling out any pastry. Chicken thighs stay moist through the slow cook and shred into a thick, creamy filling loaded with vegetables. Warm golden biscuits on top stand in for the crust and soak up the sauce beautifully.

This gives you all the comfort of a chicken pot pie without rolling out a single crust. Serve it in shallow bowls with a golden biscuit split right over the top. A simple side of cranberry sauce or a crisp green salad brightens up the creamy filling.

Ingredients

1 1/2 pounds boneless skinless chicken thighs

1 yellow onion, diced

2 carrots, diced

2 stalks celery, diced

2 cloves garlic, minced

2 cups chicken broth

1 (10.5 ounce) can condensed cream of chicken soup

1 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup heavy cream

2 tablespoons cornstarch

1 1/2 cups frozen peas

1 (16.3 ounce) can refrigerated biscuits

Use thighs rather than breasts here, because they stay juicy through the long cook and shred easily. Whisk the cream and cornstarch until completely smooth before adding it, or you will get little lumps in the filling. Bake the biscuits while the filling thickens so everything lands on the table hot at the same moment.

Instructions

Put the thighs into a 6 quart slow cooker along with the celery, carrots, onion and garlic.

Whisk the broth, condensed soup, thyme, salt and pepper until smooth, then pour it over the chicken and vegetables.

Cover and cook for 6 hours on LOW or 3 to 4 hours on HIGH, until the thighs reach 165F.

Take the chicken out, pull it into shreds and return the meat to the crock.

In a small bowl, whisk the cream and cornstarch until no streaks remain. Add it to the filling along with the peas, put the lid on and let it go on HIGH for 15 to 20 minutes, or until nicely thickened.

While that finishes, preheat the oven to 350F. Set the biscuits on a baking sheet and bake them according to the package directions, usually 13 to 17 minutes, until they are deep golden.

Ladle the filling into shallow bowls, split a warm biscuit over each one and let the bottom half sink into the sauce. Any extra filling will keep in the refrigerator for 3 days.

The grandkids call this biscuit pie and ask for it every time they spend the night. Honestly, it is the dinner I crave when I am feeling a little under the weather.

For a more traditional look, move the filling to a 9 by 13 inch pan, lay the raw biscuits on top and bake at 375F for 20 minutes.

9) Slow Cooker Beef Stroganoff

This stroganoff is creamy and savory, with soft strips of beef and earthy sliced mushrooms. Hours of gentle heat transform a budget chuck roast into meat that practically dissolves. A swirl of sour cream and cream cheese at the very end brings the tangy, rich sauce everyone expects.

Spoon the stroganoff over a big bowl of buttered egg noodles and finish it with a little chopped parsley. If you are not a noodle family, it is just as good over mashed potatoes or white rice. A side of roasted green beans or glazed carrots rounds out the plate.

Ingredients

2 pounds beef chuck, cut into 1 inch strips

1 teaspoon salt

1/2 teaspoon black pepper

1 yellow onion, diced

8 ounces cremini mushrooms, sliced

3 cloves garlic, minced

2 cups beef broth

2 tablespoons Worcestershire sauce

1 teaspoon paprika

3 tablespoons cornstarch

3 tablespoons cold water

4 ounces cream cheese, softened

3/4 cup sour cream

12 ounces wide egg noodles

Cut the beef across the grain into thin strips so each piece turns tender instead of stringy. Switch the cooker to WARM before you add the cream cheese and sour cream, since high heat can make the sauce curdle. Cook the noodles separately and keep them apart from any leftovers, or they will soak up all of that sauce overnight.

Instructions

Season the strips of beef on all sides with salt and pepper and spread them in a 6 quart slow cooker.

Scatter the onion, mushrooms and garlic over the meat.

Mix the broth, Worcestershire and paprika in a measuring cup and pour it over everything.

Cover and cook 7 to 8 hours on LOW or 4 hours on HIGH, until the beef is completely tender.

Stir the cornstarch into the cold water, then stir the mixture into the crock. Raise the heat to HIGH, cover and wait 15 to 20 minutes for the sauce to thicken.

Switch the cooker to WARM. Add the cream cheese and stir until it melts in, then fold in the sour cream. The lower heat keeps the sour cream smooth instead of grainy.

Meanwhile, boil the egg noodles in well salted water until tender, 6 to 8 minutes, then drain them.

Toss the noodles with a little butter, spoon the stroganoff over them and finish with chopped parsley.

My father requested stroganoff for every birthday, and I have carried the tradition on in my own kitchen. The slow cooker means I am no longer stuck at the stove stirring.

Keep the sauce and the noodles in separate containers so the pasta stays firm. The sauce holds for 4 days in the fridge and warms up nicely in a pan over low heat.

10) Slow Cooker Stuffed Peppers

These peppers are packed with seasoned beef, rice and diced tomatoes and finished with gooey mozzarella. The gentle steam inside the cooker softens the peppers and brings out their sweetness without making them fall apart. The tomato sauce around them cooks into a light sauce that is perfect for spooning over each one.

One pepper makes a generous serving, so all you need beside it is a light salad or a slice of garlic bread. Spoon a little extra sauce from the crock over each pepper right before it goes to the table. The colorful peppers look lovely lined up on a platter for a family dinner.

Ingredients

6 large bell peppers

1 pound lean ground beef

1 cup cooked white rice

1 (15 ounce) can diced tomatoes, drained

1/2 yellow onion, finely diced

2 cloves garlic, minced

1 teaspoon Italian seasoning

1 teaspoon salt

1/2 teaspoon black pepper

1 1/2 cups shredded mozzarella cheese, divided

1 (15 ounce) can tomato sauce

1/2 cup water

Choose peppers that stand up on their own, or shave a thin slice off the bottom so they do not tip over in the crock. Pack the filling firmly but do not overstuff, because the rice swells a little as it cooks. An oval slow cooker fits six peppers snugly, which helps them hold their shape while they soften.

Instructions

Cut the tops from the peppers and scoop out the seeds and white ribs. If a pepper wobbles, shave a sliver off the base so it stands flat, taking care not to cut through.

In a big bowl, combine the raw beef with the rice, tomatoes, onion and garlic, then add the seasonings and 1 cup of mozzarella. Mix it with clean hands until evenly blended.

Divide the filling among the peppers and press it in firmly.

Pour the water and half the tomato sauce into a 6 quart oval slow cooker. Set the peppers upright in the sauce, then spoon the remaining tomato sauce over their tops.

Cover and cook for 6 hours on LOW or 3 to 4 hours on HIGH. The peppers should be soft and a thermometer in the center of the filling should read 160F.

Scatter the last 1/2 cup of mozzarella over the peppers, cover again and cook about 10 minutes longer, until the cheese melts.

Use tongs and a big spoon together to lift each pepper out without tearing it. Spoon some of the sauce from the bottom of the crock over the tops and serve.

I always disliked parboiling peppers for the oven version. Here they go in raw and come out just right, and Tom says they taste like the ones his mother made.

Leftover rice from another meal is perfect here. You can also use ground turkey and stir in a can of drained black beans if you want something a bit lighter.

11) Slow Cooker Chicken Tortilla Soup

This tortilla soup is zesty and lightly smoky, loaded with black beans, sweet corn and pulled chicken. Chili powder and cumin season the tomato broth with a warm Southwestern flavor. A splash of lime brightens the pot right before serving, and the crispy tortilla strips on top steal the show.

Make the toppings the fun part with crispy tortilla strips, shredded cheese, avocado, sour cream and a few lime wedges. Let everyone build their own bowl, and the soup becomes a meal kids actually get excited about. A warm quesadilla cut into wedges makes a great sidekick for dipping.

Ingredients

1 1/2 pounds boneless skinless chicken breasts

1 (15 ounce) can black beans, drained and rinsed

1 (15 ounce) can corn, drained

1 (10 ounce) can diced tomatoes with green chiles

1 (15 ounce) can crushed tomatoes

1 yellow onion, diced

3 cloves garlic, minced

4 cups chicken broth

2 teaspoons chili powder

2 teaspoons ground cumin

1 teaspoon salt

1 lime, juiced

1/4 cup chopped fresh cilantro

Tortilla strips, for serving

Season lightly at the start, because the canned tomatoes and broth already bring salt and the soup concentrates as it cooks. Shred the chicken right in the bowl with two forks and stir it back in so it soaks up the broth. Add the lime juice at the very end, since long cooking dulls its bright flavor.

Instructions

Give a 6 quart slow cooker a light coat of nonstick spray and lay the chicken breasts flat across the bottom.

Spoon both kinds of tomatoes, the beans, corn, onion and garlic over the chicken, spreading them out so the meat stays tucked underneath while it cooks.

Add the chili powder, cumin and salt, then pour the broth over the top. Stir gently, just enough to mix without moving the chicken around, and make sure everything sits under the liquid.

Cover and cook for 6 to 8 hours on LOW or 3 to 4 hours on HIGH, until the chicken registers 165F and shreds with no resistance.

Move the chicken to a board, pull it apart with two forks and return the meat to the pot. If the soup seems too thick for your taste, pour in an extra cup of broth and give it 10 minutes to heat.

Stir in the lime juice and cilantro. Taste, then add a little more salt or an extra pinch of chili powder if you would like more warmth.

Ladle into bowls and top generously with tortilla strips, shredded cheese, cubed avocado and a dollop of sour cream.

This is the simplest dump and go supper I make, and it never gets old. Because the toppings are so fun, it is my pick when the grandkids bring friends along.

For homemade strips, cut corn tortillas into thin ribbons, toss them with a bit of oil and salt and bake 8 to 10 minutes at 400F. Stored in a jar, they stay crisp for about a week.

12) Slow Cooker Honey Garlic Chicken

Sweet, sticky and full of garlic, this chicken rivals any takeout box. Boneless thighs stay moist in the slow cooker as they absorb the honey and soy sauce. A cornstarch slurry stirred in near the end thickens the juices into a glossy glaze that clings to every piece.

Serve the chicken over hot white or brown rice so the sticky sauce has somewhere to go. Steamed broccoli or snap peas on the side add color and a little crunch. It tastes like takeout, but it costs a fraction of the price and is ready when you walk in the door.

Ingredients

2 pounds boneless skinless chicken thighs

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup honey

1/2 cup low sodium soy sauce

6 cloves garlic, minced

1/4 cup ketchup

1 tablespoon rice vinegar

1 teaspoon grated fresh ginger

1/2 teaspoon red pepper flakes

2 tablespoons cornstarch

2 tablespoons cold water

2 green onions, sliced

1 teaspoon sesame seeds

Thighs are the best choice here, because they stay tender in the sweet sauce while breasts can dry out. Thicken the sauce with the slurry on HIGH and give it a full 10 minutes to turn glossy. For a little color, slide the cooked thighs under the broiler for 2 to 3 minutes before serving.

Instructions

Season both sides of the thighs and arrange them in a 6 quart slow cooker.

In a bowl, whisk the soy sauce and honey with the ketchup, vinegar, garlic, ginger and pepper flakes until the honey is fully blended in.

Pour the sauce over the chicken, then flip the thighs with tongs so they are coated on all sides.

Cover and cook for 4 to 5 hours on LOW or 2 to 3 hours on HIGH. The chicken is ready when it reaches 165F and is very tender.

Lift the thighs onto a plate. Blend the cornstarch with the cold water and whisk the slurry into the crock. With the lid on and the dial on HIGH, give it 10 to 15 minutes, until the sauce turns thick and shiny.

Put the chicken back into the sauce, leaving the thighs whole or cutting them into bite size chunks first, and stir to coat.

Spoon over a bed of hot white or brown rice and finish with sliced green onions and a sprinkle of sesame seeds. Roasted broccoli makes a great side.

I give this recipe to friends who swear slow cooker meals taste bland. It has big, bold flavor, and my granddaughter, who is our pickiest eater, always goes back for more.

Mix a double batch of sauce and freeze half of it with raw thighs in a zip top bag. Thaw it in the fridge overnight, then empty the bag into the crock in the morning.

13) Slow Cooker Lasagna

This lasagna delivers every cheesy, saucy layer without boiling a single noodle or turning on the oven. The dry noodles soak up the hearty meat sauce and turn perfectly tender as it cooks. A creamy ricotta filling and a thick topping of melted mozzarella make each serving rich and comforting.

Cut the lasagna into big squares and serve it with a crisp Caesar salad and warm garlic bread. It feeds a crowd, so it is a great pick for a Sunday supper when the kids come home. Any leftover squares reheat beautifully for lunch the next day.

Ingredients

1 pound ground beef

1/2 pound ground Italian sausage

1 yellow onion, diced

3 cloves garlic, minced

1 (24 ounce) jar marinara sauce

1 (15 ounce) can tomato sauce

1 teaspoon Italian seasoning

15 ounces ricotta cheese

1 large egg

1/2 cup grated Parmesan cheese

3 cups shredded mozzarella cheese, divided

9 uncooked lasagna noodles

2 tablespoons chopped fresh basil

Break the dry noodles to fit the oval crock and make sure every piece is covered by sauce, or the edges will stay hard. Grease the crock well along the sides, because the cheese loves to stick there. Letting the lasagna stand for 15 minutes before you cut it keeps the layers neat instead of sliding apart.

Instructions

In a large skillet over medium high, cook the ground beef, sausage and onion for 8 to 10 minutes, until there is no pink left and a thermometer shows 160F. Add the garlic during the final minute, then drain off the fat.

Pour in the marinara and tomato sauce, add the Italian seasoning and stir to combine.

In a separate bowl, stir the ricotta with the egg, the Parmesan and 1 cup of mozzarella.

Grease a 6 quart oval crock and spread 1 cup of the meat sauce across the bottom. Lay in a layer of dry noodles, snapping them as needed to fit the shape. Spread on a third of the ricotta mixture, then cover it with a third of the remaining sauce. Build two more layers the same way, finishing with sauce on top.

Cover and cook for 4 to 5 hours on LOW or 2 1/2 to 3 hours on HIGH, until a knife slides easily through the noodles.

Scatter the last 2 cups of mozzarella across the top, cover and cook another 15 minutes so the cheese melts.

Switch off the cooker, take off the lid and let the lasagna stand for 15 minutes to firm up before you serve it. Sprinkle fresh basil over the top.

Back when the kids were small, lasagna was strictly a Saturday project. Now I can assemble it right after lunch and have dinner on the table with no hot oven at all.

Be patient with the resting time, because lasagna served straight from the crock runs all over the plate. Fifteen minutes lets the cheese and sauce set so the pieces hold together.

14) Slow Cooker Swedish Meatballs

These Swedish meatballs come covered in a smooth, savory gravy with a gentle warmth from the spice cabinet. Allspice and nutmeg deliver the traditional flavor, and a cup of sour cream adds a mild tang. Because the meatballs come straight from the freezer, prep takes only about 10 minutes.

Spoon the meatballs and plenty of gravy over buttered egg noodles or a pile of mashed potatoes. A spoonful of lingonberry or cranberry jam on the side gives it that classic sweet and savory finish. They also make an easy party dish, kept warm right in the crock with a cup of toothpicks nearby.

Ingredients

2 pounds frozen fully cooked meatballs

1 (10.5 ounce) can condensed cream of mushroom soup

2 cups beef broth

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1/2 teaspoon black pepper

1 cup sour cream

2 tablespoons chopped fresh parsley

12 ounces egg noodles, cooked

Stir the meatballs about halfway through so the ones on the bottom do not scorch against the hot crock. Add the sour cream only after you switch to WARM, because boiling it can make the gravy grainy. If you are feeding just two, cook half the meatballs with half the sauce and freeze the rest for another night.

Instructions

Tip the frozen meatballs into a 6 quart slow cooker.

In a bowl, whisk the condensed mushroom soup with the beef broth until smooth, then whisk in the Worcestershire, Dijon, all the dry spices and the pepper.

Pour it into the crock and stir until each meatball is coated.

Cover and cook for 4 to 5 hours on LOW or 2 to 3 hours on HIGH, giving them a stir about halfway through if you happen to be home. They are ready when the centers reach 165F.

Turn the cooker down to WARM, then add the sour cream, stirring until the gravy looks creamy and even. The gentle heat keeps the sour cream from breaking.

Leave the meatballs to stand for 10 minutes so the gravy can thicken a little.

Serve the meatballs and plenty of gravy over buttered egg noodles or a pile of mashed potatoes, with parsley sprinkled on top. A spoonful of lingonberry or cranberry jam alongside is the classic finishing touch.

When a day runs away from me, this is the dinner I reach for, since everything is already in the freezer and pantry. Tom thinks it tastes like a holiday buffet.

For a party, keep them on the WARM setting with a cup of toothpicks nearby. They stay saucy and tender for 2 to 3 hours.

Before You Start Cooking

A few minutes of prep on the weekend makes these suppers even easier. I cut up onions and carrots on Sunday afternoon, bag them by recipe and tuck a couple of finished meals into the freezer. Most of these dishes keep 3 to 4 days in the refrigerator and make great lunches.

I hope a few of these become part of your own fall routine. Coming home to a warm house that already smells like supper is one of my favorite feelings, whether it is just Tom and me or a full table. Happy cooking, and enjoy the season.