Crockpot Recipes for Fall

October 14, 2015, by Deena @Shoes to Shiraz

There is nothing that makes me happier than a cool fall day, a cozy sweater, football on TV...and the crockpot cooking up some deliciousness while I sip wine :) Can I get an "Amen?!"

In the past, crockpot meals have tended to involve dumping cans of soup and powdered mixtures in the pot, along with a protein and calling it a day. I think that can be the misconception with crockpot food--it's unhealthy. I recently hosted a 5 Day Clean Eating Crockpot Challenge on Facebook and showed 170 of my closest friends :) just how HEALTHY crockpot meals can be!

Today I am sharing with you the Top 3 faves from from the group! All of these recipes are healthy, "clean" (very few, if any processed ingredients) and most of all, DELISH!!!

Recipe 1: Fall Chili ~ This recipe was the highest rated recipe of the week. Everyone raved over the EASE of making it and a secret ingredient! (can you guess what it is??!) This chili turned many non-chili eaters into chili believers :) It's PACKED with veggies, protein and everything you need to get your comfort food fix!

RECIPE 1: Fall Chili
** Serves 6+; this recipe can be made vegetarian--just omit the turkey

1 lb lean ground turkey (93% lean or more)

1 medium onion, diced
3 cloves minced garlic
1 green pepper, diced
1 15 oz. can diced fire roasted tomatoes, low sodium
1 28oz can of low sodium crushed tomatoes
1 15 oz. can chili beans
1 15 oz. can kidney beans
1 15 oz. can black beans
1 cup frozen corn
1 15 oz. can puréed pumpkin (not pie filling)
1 tablespoon chili powder
1/2 tablespoon cumin
Salt to taste (don’t add salt until the very may not even need any!)
Shredded cheese and scallions (optional)

  1. In a large pan, brown ground turkey, breaking up meat as it cooks.
  2. When the meat is cooked, place everything in crockpot and stir to combine.
  3. Cook on high for 4-5 hours or low for 6-7 hrs.
  4. Serve with shredded cheddar cheese and scallions (optional).

Recipe 2: Crockpot Meat Sauce ~ Again another hit and SO EASY! This is my go-to dinner when I have company...there is never a drop left!! I buy Rao's or Gina Rispoli marinara sauce for this. Yes, it's a bit pricey but SO WORTH IT. I have also just used crushed tomatoes and that works well too.

RECIPE 2: Crock Pot Meat Sauce
**Serves 4-6

2 lbs. lean ground beef (turkey is great too!)
1 large carrot, diced
1 medium onion, diced
1 large celery stalk, diced
4 cloves garlic, minced
2 28oz cans of crushed tomatoes OR I prefer 2 jars ready-made marinara sauce (organic if possible. Raos or Gino Rispoli are my favorites. Look for one with VERY FEW ingredients and no added sugar.)
1 package whole wheat pasta (any type)

  1. In a large skillet, brown meat in 2 teaspoons olive oil. Transfer to crockpot.
  2. Add in carrot, onion, garlic, celery tomatoes/marinara sauce to crockpot and stir to combine.
  3. Cook on LOW for 7-8 hours or HIGH for 5-6 hours. Season with salt at the END of cooking, only if needed.
  4. Serve over whole wheat pasta with mixed greens drizzled with a little balsamic vinegar and olive oil.

Recipe 3: Crockpot Chicken Teriyaki ~ Do you know how EASY it is to make your own teriyaki sauce?? After this recipe you will!! Just make your sauce, throw it in with some chicken and 4 hours later you have a meal your whole family will love!

RECIPE 3: Crockpot Chicken Teriyaki
** Serves 4

2 lbs (or about 4) boneless, skinless chicken breasts
2 cloves garlic, minced
1 small onion, chopped
1/2 cup honey
1/2 cup soy sauce (use low-sodium)
1/4 cup rice wine vinegar
1 tablespoon minced fresh ginger
½ teaspoon black pepper
1/4 cup cold water
3 tablespoons cornstarch
Scallions, chopped (optional)
Brown rice for serving

  1. Add the chicken breasts to the bottom of your slow cooker in a single layer.
  2. In a separate bowl, whisk together the garlic, onion, honey, soy sauce, rice wine vinegar, ginger, and black pepper until combined. Pour the mixture on top of the chicken breasts.
  3. Cover slow cooker, and cook on low for 4-5 hours, or until the chicken is cooked through and shreds easily with a fork (do not overcook, the chicken will dry out)
  4. Remove the chicken with a slotted spoon to a separate bowl and shred it using two forks. Transfer the remaining teriyaki sauce from the slow cooker to a medium saucepan.
  5. Meanwhile in a separate bowl, whisk together the cold water and cornstarch until the cornstarch is dissolved and no longer lumpy. Pour the cornstarch slurry into the teriyaki sauce mixture, and whisk to combine. Bring the mixture to a boil over medium-high heat, and let it boil for about 1-2 minutes or until thickened. Remove from heat, and pour the sauce on top of the shredded chicken. Toss to combine.
  6. Top with scallions and serve over brown rice.

I truly hope you will look at your crockpot as a vital tool in your kitchen for cooking up easy, healthy meals for your family! Bon Appétit! ~ XO