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As the leaves start to turn and the air gets crisp, there’s nothing quite like the warmth of a hearty meal to keep you cozy. Fall is the perfect time to break out your slow cooker and indulge in comforting dishes that are as healthy as they are delicious. Slow cooking allows you to create meals that are full of flavor with minimal effort, making it a go-to method for busy families and health-conscious individuals alike.
In this article, we’ll explore a variety of healthy fall slow cooker recipes that will keep you satisfied all season long. From savory soups to mouthwatering stews, these recipes are packed with the wholesome ingredients that autumn has to offer. So, dust off your slow cooker, and let’s dive into these easy, nutritious, and delectable recipes!
Slow Cooker Pumpkin Turkey Meatballs
These pumpkin turkey meatballs bring a delightful seasonal twist to a classic dish. The addition of pumpkin puree not only enhances the flavor but also adds moisture and nutrients, making these meatballs a healthy and flavorful option for fall.
Ingredients:
- 1 lb ground turkey
- 1/2 cup pumpkin puree
- 1/4 cup whole wheat breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 2 cups marinara sauce
Instructions:
- In a large bowl, combine the ground turkey, pumpkin puree, breadcrumbs, Parmesan cheese, egg, garlic, oregano, basil, salt, and pepper. Mix well until all ingredients are fully incorporated.
- Form the mixture into meatballs, about 1 inch in diameter.
- Place the meatballs in the slow cooker and pour the marinara sauce over them.
- Cook on low for 4-5 hours or on high for 2-3 hours.
- Serve the meatballs over whole wheat pasta or zucchini noodles, garnished with fresh basil.
Slow Cooker Pumpkin Turkey Meatball
Slow Cooker Beef and Barley Stew
Nothing says fall like a hearty beef and barley stew. This slow cooker version is packed with tender chunks of beef, wholesome barley, and a medley of root vegetables. It’s the perfect dish for a cozy evening in.
Ingredients:
- 1 lb beef stew meat, cubed
- 1 onion, diced
- 2 carrots, sliced
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 cup pearl barley
- 4 cups beef broth
- 1 cup water
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 bay leaves
- 1 cup chopped mushrooms (optional)
Instructions:
- Brown the beef stew meat in a skillet over medium heat, then transfer it to the slow cooker.
- Add the onion, carrots, celery, garlic, barley, beef broth, water, tomato paste, thyme, rosemary, salt, pepper, and bay leaves.
- Stir to combine, then cover and cook on low for 7-8 hours or on high for 4-5 hours.
- About 30 minutes before serving, add the chopped mushrooms if using.
- Remove the bay leaves before serving. Enjoy with crusty bread or a side salad.
Slow Cooker Beef and Barley Stew
Slow Cooker Chicken and Wild Rice Soup
This chicken and wild rice soup is a creamy, comforting dish that’s perfect for chilly fall days. The combination of tender chicken, earthy wild rice, and hearty vegetables makes this soup both filling and nutritious.
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 cup wild rice, rinsed
- 1 onion, diced
- 3 carrots, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 1 cup coconut milk or heavy cream
- 2 tbsp chopped fresh parsley for garnish
Instructions:
- Place the chicken breasts, wild rice, onion, carrots, celery, garlic, chicken broth, thyme, rosemary, salt, and pepper in the slow cooker.
- Cook on low for 7-8 hours or on high for 4-5 hours, until the chicken and rice are fully cooked.
- Remove the chicken, shred it with two forks, and return it to the slow cooker.
- Stir in the coconut milk or heavy cream and cook for an additional 15-20 minutes.
- Serve hot, garnished with fresh parsley.
Slow cooker Chicken and Wild rice Soup
Slow Cooker Maple-Glazed Carrots
These maple-glazed carrots are a sweet and savory side dish that pairs perfectly with any fall meal. The slow cooker makes them incredibly easy to prepare, and the maple glaze brings out the natural sweetness of the carrots.
Ingredients:
- 2 lbs carrots, peeled and sliced into sticks
- 1/4 cup maple syrup
- 2 tbsp butter, melted
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Place the sliced carrots in the slow cooker.
- In a small bowl, whisk together the maple syrup, melted butter, cinnamon, ginger, salt, and pepper.
- Pour the maple glaze over the carrots and toss to coat evenly.
- Cook on low for 4-5 hours or on high for 2-3 hours, until the carrots are tender.
- Serve hot, garnished with fresh parsley.
Slow Cooker Mapple Glazed Carrot Recipe
Slow Cooker Chicken and Sweet Potato Curry
This chicken and sweet potato curry is a warming dish with a subtle sweetness from the sweet potatoes and a hint of spice from the curry powder. It’s a nutritious and flavorful meal that’s sure to become a fall favorite.
Ingredients:
- 1 lb boneless, skinless chicken thighs, cut into chunks
- 2 large sweet potatoes, peeled and cubed
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1 can coconut milk
- 1 cup chicken broth
- 1/2 cup tomato sauce
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Place the chicken, sweet potatoes, onion, garlic, ginger, curry powder, and turmeric in the slow cooker.
- Pour in the coconut milk, chicken broth, and tomato sauce. Stir to combine.
- Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken and sweet potatoes are tender.
- Season with salt and pepper to taste.
- Serve the curry over steamed rice, garnished with fresh cilantro.
Delicious Slow Cooker Chicken and Sweet Potato Curry Recipe Easy & Healthy
Slow Cooker Balsamic Glazed Brussels Sprouts
Brussels sprouts are a fall staple, and this slow cooker version with a balsamic glaze elevates their flavor to a whole new level. The sweet and tangy balsamic vinegar perfectly complements the earthy taste of the Brussels sprouts.
Ingredients:
- 2 lbs Brussels sprouts, trimmed and halved
- 1/4 cup balsamic vinegar
- 2 tbsp honey
- 2 tbsp olive oil
- 1 tsp Dijon mustard
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/4 cup chopped pecans (optional)
Instructions:
- Place the Brussels sprouts in the slow cooker.
- In a small bowl, whisk together the balsamic vinegar, honey, olive oil, Dijon mustard, garlic, salt, and pepper.
- Pour the balsamic glaze over the Brussels sprouts and toss to coat evenly.
- Cook on low for 4-5 hours or on high for 2-3 hours, until the Brussels sprouts are tender.
- If desired, sprinkle the chopped pecans over the Brussels sprouts before serving.
Slow Cooker Blasmic Glazed Brussels Spout Recipe
Slow Cooker Pear and Cranberry Crisp
This pear and cranberry crisp is a delightful dessert that’s perfect for fall. The combination of sweet pears and tart cranberries, topped with a crunchy oat topping, makes for a dessert that’s both comforting and satisfying.
Ingredients:
- 4 ripe pears, peeled, cored, and sliced
- 1 cup fresh or frozen cranberries
- 1/4 cup honey or maple syrup
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup old-fashioned oats
- 1/4 cup whole wheat flour
- 1/4 cup chopped walnuts
- 1/4 cup melted butter or coconut oil
Instructions:
- In a large bowl, combine the sliced pears, cranberries, honey or maple syrup, cinnamon, and nutmeg. Toss to coat the fruit evenly.
- Transfer the fruit mixture to the slow cooker.
- In a separate bowl, mix together the oats, whole wheat flour, chopped walnuts, and melted butter or coconut oil.
- Sprinkle the oat mixture over the fruit in the slow cooker.
- Cover and cook on low for 3-4 hours or on high for 1-2 hours, until the fruit is tender and the topping is golden brown.
- Serve warm, with a scoop of vanilla ice cream or a dollop of whipped cream.
Slow Cooker Rustic Italian Sausage and Peppers
This rustic Italian sausage and peppers dish is a hearty and flavorful meal that’s easy to prepare in the slow cooker. With juicy sausages, tender peppers, and onions, this dish is perfect served over pasta or in a sandwich.
Ingredients:
- 1 lb Italian sausage (mild or hot)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 can diced tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Place the Italian sausage in the slow cooker, then add the sliced peppers, onion, and garlic.
- Pour the diced tomatoes over the sausage and vegetables.
- Add the oregano, basil, salt, and pepper. Stir to combine.
- Cook on low for 6-8 hours or on high for 3-4 hours, until the sausage is cooked through and the vegetables are tender.
- Serve over pasta, polenta, or in a sandwich roll, garnished with fresh parsley.
Slow Cooker Rustic Italian Saucage and Peppers
With these healthy fall slow cooker recipes, you can enjoy all the flavors of the season without sacrificing nutrition. Whether you’re looking for a warm breakfast, a comforting dinner, or a sweet treat, these recipes have you covered. Slow cooking allows the flavors to meld together beautifully while you go about your day, making it easier than ever to enjoy wholesome, home-cooked meals.
So, embrace the cozy vibes of fall, and let your slow cooker do the work. From hearty stews and savory dishes to comforting desserts, there’s a healthy slow cooker recipe for every craving this season. Happy cooking!
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