18 Cozy Fall Crockpot Recipes Perfect for Autumn

As the air turns crisp and leaves start to fall, there’s nothing better than coming home to the warm, comforting aroma of a slow-cooked meal. Whether you’re craving hearty soups, tender stews, or sweet treats, these 18 cozy fall crockpot recipes are your ticket to effortless autumn dinners. Let your slow cooker do the work while you savor every delicious bite—let’s dive in!

Slow Cooker Butternut Squash Soup

This velvety soup practically makes itself in the slow cooker, with caramelized onions and warm spices adding depth to the sweet squash.

Ingredients:

• 1 medium butternut squash (about 3 lbs), peeled, seeded, and cubed
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream (optional)

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium. Add diced onion and cook for 5 minutes until translucent. Stir in 3 cloves minced garlic and cook 1 minute more.
2. Transfer onions to slow cooker with cubed butternut squash, 4 cups vegetable broth, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp salt, and 1/4 tsp black pepper. Cover and cook on LOW for 6 hours.
3. Use an immersion blender to puree soup until smooth (or carefully blend in batches). Stir in 1/2 cup heavy cream if using.

The slow cooker coaxes out the squash’s natural sweetness while the cinnamon and nutmeg add just the right cozy spice—no stovetop babysitting required!

Tip: For extra richness, swirl a spoonful of sour cream or crumbled goat cheese on top before serving.

Apple Cider Pulled Pork

This cozy pulled pork simmers in sweet-tangy apple cider until it’s fall-apart tender, with a hint of warmth from cinnamon and mustard. Perfect for stuffing into sliders or piling high on a baked potato!

Ingredients:

• 3 lbs pork shoulder (or pork butt), trimmed of excess fat
• 1 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 3 garlic cloves, minced
• 2 cups apple cider (not vinegar)
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1 1/2 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Heat 1 tbsp olive oil in a large Dutch oven over medium-high. Sear the pork shoulder on all sides until deeply browned, about 4 minutes per side. Transfer to a plate.
2. Add onion to the pot and cook for 3 minutes until softened. Stir in 3 garlic cloves and cook for 30 seconds until fragrant.
3. Pour in 2 cups apple cider and 1/4 cup apple cider vinegar, scraping up any browned bits. Whisk in 2 tbsp brown sugar, 1 tbsp Dijon mustard, 1 tsp smoked paprika, 1/2 tsp cinnamon, 1 1/2 tsp salt, and 1/2 tsp black pepper.
4. Return the pork to the pot, cover, and simmer on low for 3–3.5 hours until the meat shreds easily with a fork. Remove the pork, shred, then stir back into the reduced sauce.

The magic here? The cider reduces into a glossy, caramel-like glaze that clings to every strand of pork—no extra thickeners needed!

Tip: For extra depth, swap 1/2 cup cider with bourbon or add a diced apple with the onions.

Crockpot Pumpkin Chili

This hearty chili gets a cozy twist with pumpkin puree, adding a subtle sweetness and velvety texture that’ll have everyone asking for seconds.

Ingredients:

• 1 lb ground beef (or turkey)
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 (15 oz) can pumpkin puree (not pie filling)
• 1 (15 oz) can diced tomatoes
• 1 (15 oz) can kidney beans, drained
• 1 (15 oz) can black beans, drained
• 2 cups chicken or vegetable broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Add ground beef, breaking it apart, and cook until browned (5–6 minutes). Drain excess fat.
2. Transfer beef to a 6-quart slow cooker. Add onion, bell pepper, garlic, pumpkin puree, diced tomatoes, kidney beans, black beans, and 2 cups broth.
3. Stir in 2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, stirring once halfway.

The pumpkin melts into the broth, creating a rich, slightly sweet base that balances the smoky spices perfectly.

Tip: Top with shredded cheddar and a dollop of sour cream for extra comfort!

Maple Glazed Carrots with Thyme

These tender, sweet-and-savory carrots are the perfect side dish—simple enough for weeknights but elegant enough for holidays.

Ingredients:

• 1 lb carrots, peeled and sliced into 1/2-inch thick rounds
• 2 tbsp unsalted butter
• 2 tbsp pure maple syrup
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp water

Instructions:

1. Melt butter in a large skillet over medium heat. Add carrots and cook, stirring occasionally, for 5 minutes until slightly softened.
2. Pour in maple syrup, thyme, salt, pepper, and water. Stir to coat the carrots evenly.
3. Reduce heat to medium-low, cover, and simmer for 10–12 minutes, stirring once or twice, until carrots are fork-tender and glaze thickens slightly.
4. Uncover and cook for 1–2 more minutes to let the glaze cling to the carrots. Remove from heat.

The maple caramelizes just enough to balance the thyme’s earthiness, giving these carrots a glossy, restaurant-worthy finish.

Tip: For extra depth, add a pinch of smoked paprika with the thyme!

Savory Sweet Potato Stew

Savory Sweet Potato Stew

This hearty stew balances sweet potatoes with smoky spices and a rich broth—comfort food that’s packed with flavor but simple enough for a weeknight.

Ingredients

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper (optional)
• 4 cups peeled and cubed sweet potatoes (1-inch pieces)
• 1 (14.5 oz) can diced tomatoes, undrained
• 3 cups vegetable broth
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chopped fresh cilantro (for garnish)

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened. Stir in the garlic, 1 tsp smoked paprika, 1/2 tsp cumin, and 1/4 tsp cayenne (if using); cook for 1 minute until fragrant.
2. Add the sweet potatoes, diced tomatoes, 3 cups vegetable broth, and chickpeas. Stir in 1 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 20–25 minutes, until the sweet potatoes are tender.
3. Ladle into bowls and top with cilantro. Serve warm.

The smoky paprika and creamy sweet potatoes make this stew feel indulgent, while the chickpeas add a satisfying protein boost. Tip: For extra richness, swirl in a spoonful of coconut milk just before serving.

Herb-Roasted Chicken with Fall Vegetables

Nothing beats the cozy aroma of herb-roasted chicken mingling with caramelized fall veggies—it’s a one-pan wonder that feels like a hug on a chilly evening.

• 1 (3–4 lb) whole chicken, patted dry
• 1 lb baby potatoes, halved
• 2 cups cubed butternut squash (1-inch pieces)
• 1 large red onion, cut into wedges
• 3 tbsp olive oil, divided
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp garlic powder
• 1 1/2 tsp salt, divided
• 1/2 tsp black pepper
• 1 lemon, halved

1. Preheat oven to 425°F. In a large bowl, toss potatoes, squash, and onion with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread evenly on a rimmed baking sheet.
2. Rub chicken with remaining 1 tbsp olive oil. Season outside and cavity with rosemary, thyme, garlic powder, remaining 1 tsp salt, and 1/4 tsp black pepper. Place lemon halves inside cavity.
3. Place chicken breast-side up on top of vegetables. Roast for 50–60 minutes, until chicken reaches 165°F internally and veggies are tender, stirring veggies once halfway.
4. Let chicken rest 10 minutes before carving. Serve with roasted vegetables and pan juices.

The lemon-steamed cavity keeps the meat juicy while the herbs create a crispy, golden skin—worth every minute of hands-off roasting!

Tip: For extra-crispy skin, pat the chicken dry again right before seasoning.

Spiced Pear and Cranberry Oatmeal

Spiced Pear and Cranberry Oatmeal

This cozy oatmeal combines sweet pears, tart cranberries, and warm spices for a breakfast that feels like a hug in a bowl.

Ingredients:

• 1 cup old-fashioned rolled oats
• 2 cups water
• 1 cup milk (dairy or plant-based)
• 1 ripe pear, diced (about 1 cup)
• 1/3 cup dried cranberries
• 2 tbsp maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground nutmeg
• Pinch of salt
• 1 tbsp butter or coconut oil

Instructions:

1. In a medium saucepan, melt 1 tbsp butter or coconut oil over medium heat. Add the diced pear and cook for 3–4 minutes until slightly softened.
2. Stir in 1 cup old-fashioned rolled oats, 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground nutmeg, and a pinch of salt. Toast for 1 minute until fragrant.
3. Pour in 2 cups water and 1 cup milk. Bring to a gentle boil, then reduce heat to low and simmer for 5 minutes, stirring occasionally.
4. Add 1/3 cup dried cranberries and 2 tbsp maple syrup. Cook for another 2–3 minutes until the oats are creamy and the cranberries plump slightly.
5. Remove from heat and let sit for 2 minutes to thicken.

The contrast of juicy pears, chewy cranberries, and spiced oats makes every spoonful exciting—no boring breakfasts here!

Tip: For extra crunch, top with toasted walnuts or pecans right before serving.

Beef and Barley Stew with Mushrooms

This hearty Beef and Barley Stew with Mushrooms is the ultimate comfort food—tender beef, chewy barley, and earthy mushrooms simmered in a rich, savory broth.

• 1.5 lbs beef stew meat, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 4 cups beef broth
• 1 cup pearl barley, rinsed
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp tomato paste
• 1 bay leaf

1. Heat 2 tbsp olive oil in a large pot over medium-high heat. Add the beef and sear until browned on all sides, about 5 minutes. Transfer to a plate.
2. In the same pot, add the onion and cook until softened, about 3 minutes. Stir in 3 cloves minced garlic and cook for 30 seconds.
3. Add the mushrooms and cook until they release their liquid, about 5 minutes.
4. Pour in 4 cups beef broth, scraping up any browned bits. Stir in 1 cup pearl barley, carrots, celery, 1 tsp dried thyme, 1 tsp salt, 1/2 tsp black pepper, 2 tbsp tomato paste, and the bay leaf. Return the beef to the pot.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally, until the barley is tender and the beef is fall-apart tender.

The magic here is in the barley—it thickens the stew into a luscious, almost risotto-like texture while soaking up all the deep flavors. Serve with crusty bread for the coziest meal.

Tip: For extra richness, stir in a splash of red wine with the broth.

Crockpot Apple Butter

This spiced apple butter simmers low and slow in your crockpot, filling your kitchen with the cozy scent of cinnamon and caramelized fruit.

Ingredients:

• 5 lbs apples (Gala or Fuji), peeled, cored, and roughly chopped
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 tbsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions:

1. Toss apples, 1 cup granulated sugar, 1/2 cup brown sugar, 1 tbsp cinnamon, 1/2 tsp cloves, and 1/4 tsp salt in the crockpot. Stir to coat.
2. Cover and cook on LOW for 10 hours, stirring once halfway. The apples should collapse into a thick, dark jam.
3. Uncover, stir in 1 tsp vanilla, and cook on HIGH for 1 more hour to thicken (leave the lid slightly ajar).
4. Use an immersion blender to puree until smooth, or cool slightly and blend in batches.

The long cook time deepens the flavor into a rich, almost molasses-like spread—perfect for swiping onto biscuits or folding into oatmeal. Tip: For a smoother texture, press finished apple butter through a fine-mesh sieve before storing.

Pumpkin Spice Latte Pudding

This creamy, spiced pudding tastes like your favorite fall latte—but in spoonable, dreamy dessert form.

Ingredients:

• 2 cups whole milk
• 1/2 cup heavy cream
• 3/4 cup pumpkin puree
• 1/3 cup granulated sugar
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1 tbsp instant espresso powder
• Pinch of salt
• Whipped cream (for serving)

Instructions:

1. In a saucepan, whisk together milk, heavy cream, pumpkin puree, sugar, cornstarch, vanilla extract, pumpkin pie spice, espresso powder, and salt until smooth.
2. Cook over medium heat, stirring constantly with a spatula, until the mixture thickens and bubbles (about 8–10 minutes).
3. Remove from heat and divide into 4 serving cups. Chill for at least 2 hours until set.
4. Top with whipped cream and a dusting of pumpkin pie spice before serving.

The espresso powder adds a subtle coffee kick that balances the sweetness—no one will guess it’s just 10 minutes of active prep!

Tip: For extra richness, swap 1/2 cup of milk for canned coconut milk.

Slow Cooker Cornbread Stuffing

Slow Cooker Cornbread Stuffing

This hands-off version of classic cornbread stuffing lets your slow cooker do the work, delivering a moist, herby side dish with zero oven stress.

Ingredients:

• 6 cups crumbled day-old cornbread (about 1 batch)
• 1 cup diced yellow onion
• 1 cup diced celery
• 3 cloves garlic, minced
• 1/2 cup unsalted butter, melted
• 2 large eggs, beaten
• 2 cups chicken or vegetable broth
• 1 tbsp chopped fresh sage
• 1 tbsp chopped fresh thyme
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions:

1. In a large bowl, combine crumbled cornbread, diced onion, diced celery, and minced garlic.
2. Whisk together melted butter, beaten eggs, broth, chopped sage, chopped thyme, 1 tsp salt, and 1/2 tsp black pepper. Pour over cornbread mixture and fold gently until fully moistened.
3. Transfer to a greased 6-quart slow cooker, pressing lightly into an even layer. Cover and cook on HIGH for 2.5 hours or LOW for 4 hours, until edges are golden and center springs back when touched.
4. Let rest uncovered for 10 minutes before serving to allow steam to escape (this keeps the texture perfect).

The slow cooker gives this stuffing an irresistible custardy interior with crispy edges – no dry spots here!

Tip: For extra crunch, sprinkle the top with 1/2 cup crushed pecans before cooking.

Turkey and Wild Rice Soup

This hearty soup turns leftover turkey into a cozy bowl of comfort, with nutty wild rice and a creamy, herb-infused broth.

Ingredients:

• 2 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried sage
• 1/2 tsp black pepper
• 1/2 cup wild rice, rinsed
• 6 cups low-sodium chicken broth
• 2 cups cooked turkey, shredded
• 1/2 cup heavy cream
• 1 tbsp fresh parsley, chopped
• 1 tsp salt (or to taste)

Instructions:

1. Melt 2 tbsp unsalted butter in a large pot over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened. Stir in 3 garlic cloves, 1 tsp thyme, 1 tsp sage, and 1/2 tsp black pepper; cook for 1 minute until fragrant.
2. Add 1/2 cup wild rice and 6 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until rice is tender.
3. Stir in 2 cups turkey and 1/2 cup heavy cream; simmer uncovered for 5 minutes. Season with 1 tsp salt and garnish with 1 tbsp parsley.

The wild rice adds a delightful chew, while the cream balances the earthy herbs—making this soup feel like a hug in a bowl.

Tip: For extra depth, swap 1 cup broth for dry white wine in step 2.

Caramelized Onion and Lentil Stew

This Caramelized Onion and Lentil Stew is the ultimate hug in a bowl—rich, savory, and packed with deep, slow-cooked flavor that tastes like it simmered all day (but comes together in under an hour).

• 2 tbsp olive oil
• 2 large yellow onions, thinly sliced
• 1 tsp sugar
• 1 tsp salt, divided
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 tbsp balsamic vinegar
• Fresh parsley, chopped (for garnish)

1. Heat olive oil in a large pot over medium-low heat. Add onions, sugar, and 1/2 tsp salt. Cook, stirring occasionally, for 25–30 minutes until deeply golden and caramelized.
2. Add garlic, tomato paste, cumin, and smoked paprika. Cook for 1 minute until fragrant.
3. Stir in lentils and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, until lentils are tender.
4. Off heat, stir in balsamic vinegar and remaining 1/2 tsp salt. Taste and adjust seasoning.
5. Serve topped with fresh parsley.

The magic here? Those jammy, sweet onions melt into the lentils, creating a stew that’s hearty without feeling heavy. The balsamic adds a subtle tang that balances everything perfectly.

Tip: For extra depth, deglaze the pot with a splash of red wine after caramelizing the onions.

Fall Harvest Vegetable Medley

This cozy roasted veggie mix is a celebration of autumn’s best flavors—sweet, earthy, and just a little caramelized at the edges.

Ingredients:

• 2 cups cubed butternut squash (1-inch pieces)
• 1 large sweet potato, peeled and cubed (1-inch pieces)
• 2 cups Brussels sprouts, halved
• 1 medium red onion, cut into wedges
• 3 tbsp olive oil
• 2 tbsp pure maple syrup
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh rosemary

Instructions:

1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
2. In a large bowl, toss butternut squash, sweet potato, Brussels sprouts, and red onion with 3 tbsp olive oil, 2 tbsp maple syrup, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread vegetables in a single layer on the prepared baking sheet. Roast for 30 minutes, stirring halfway, until tender and lightly charred at the edges.
4. Sprinkle with 1 tbsp fresh rosemary and toss gently before serving.

The maple syrup caramelizes into a subtle glaze, balancing the smokiness of the paprika for a side dish that’s as pretty as it is flavorful.

Tip: For extra crunch, add 1/4 cup toasted pecans or walnuts after roasting.

Slow Cooker Cinnamon Apples

These tender, spiced apples are like a warm hug in a bowl—perfect for spooning over ice cream, oatmeal, or just eating straight from the slow cooker.

Ingredients:

• 6 medium apples (such as Honeycrisp or Granny Smith), peeled and sliced into 1/2-inch wedges
• 1/4 cup packed brown sugar
• 2 tbsp pure maple syrup
• 1 tbsp lemon juice
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 tsp vanilla extract
• 2 tbsp unsalted butter, cubed

Instructions:

1. Toss the apples with 1/4 cup brown sugar, 2 tbsp maple syrup, 1 tbsp lemon juice, 1 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt in the slow cooker until evenly coated.
2. Drizzle 1 tsp vanilla extract over the apples and dot the top with 2 tbsp cubed butter.
3. Cover and cook on LOW for 3 hours or HIGH for 1.5 hours, stirring once halfway, until the apples are tender but still hold their shape.

The magic here? The apples soften into a jammy texture without turning to mush, and the butter swirls into a glossy, spiced syrup.

Tip: For a deeper flavor, use a mix of sweet and tart apples—Honeycrisp and Granny Smith are a winning combo.

Balsamic Braised Short Ribs

These melt-in-your-mouth short ribs are slow-cooked in a rich balsamic glaze, making them the ultimate comfort food for a cozy night in.

Ingredients:

• 3 lbs bone-in beef short ribs
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 large yellow onion, chopped
• 4 garlic cloves, minced
• 1 cup beef broth
• 1/2 cup balsamic vinegar
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 2 sprigs fresh rosemary

Instructions:

1. Preheat oven to 325°F. Season short ribs with 1 tsp kosher salt and 1 tsp black pepper.
2. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Sear short ribs on all sides until deeply browned, about 3 minutes per side. Transfer to a plate.
3. In the same pot, sauté chopped onion for 5 minutes until softened. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Pour in 1 cup beef broth, 1/2 cup balsamic vinegar, 2 tbsp brown sugar, and 1 tbsp Worcestershire sauce, scraping up any browned bits. Bring to a simmer.
5. Return short ribs to the pot, add 2 rosemary sprigs, and cover. Transfer to the oven and braise for 2.5–3 hours until fork-tender.
6. Skim excess fat from the sauce and serve ribs drizzled with the reduced glaze.

The balsamic vinegar caramelizes into a glossy, sweet-tart sauce that clings perfectly to the tender meat—no fancy reductions needed!

Tip: For extra depth, add a splash of red wine with the broth.

Pumpkin and Sausage Pasta Sauce

This rich, savory sauce combines sweet pumpkin with hearty sausage for a cozy pasta night upgrade—perfect for spooning over your favorite noodles.

Ingredients:

• 1 lb Italian sausage (casings removed)
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup canned pumpkin puree
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 tsp dried sage
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup grated Parmesan cheese

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add Italian sausage and cook, breaking it into crumbles, for 6–8 minutes until browned.
2. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant. Add 1 cup pumpkin puree, 1 cup chicken broth, 1 tsp dried sage, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Simmer for 5 minutes.
3. Reduce heat to low, pour in 1/2 cup heavy cream, and stir until smooth. Let thicken for 3–4 minutes.
4. Remove from heat and stir in 1/2 cup Parmesan cheese until melted.

The pumpkin adds a velvety texture that clings to pasta, while the sausage gives it a satisfying depth—no one will guess it comes together in 20 minutes!

Tip: For extra richness, reserve a splash of pasta water to thin the sauce if needed.

Autumn Spiced Mulled Wine

Nothing warms up a chilly evening like a simmering pot of mulled wine, fragrant with cinnamon, citrus, and cozy spices.

Ingredients:

• 1 (750 ml) bottle dry red wine (like Cabernet Sauvignon or Merlot)
• 1 cup apple cider
• 1/4 cup honey
• 1 orange, sliced (plus extra for garnish)
• 4 whole cloves
• 2 cinnamon sticks
• 2 star anise pods
• 1/4 tsp ground nutmeg

Instructions:

1. In a medium saucepan over low heat, combine the red wine, apple cider, honey, orange slices, cloves, cinnamon sticks, star anise, and nutmeg.
2. Simmer gently for 20 minutes—never let it boil!—stirring occasionally until the honey dissolves and the spices infuse.
3. Strain to remove the cloves, cinnamon sticks, and star anise (or leave them in for a stronger flavor). Ladle into mugs and garnish with fresh orange slices.

The honey and apple cider add just the right touch of sweetness to balance the wine’s boldness, while the spices bloom into a fragrant hug in every sip.

Tip: For a boozy kick, stir in 1/4 cup brandy right before serving.

Conclusion

There you have it—18 cozy Crockpot recipes to make your autumn days deliciously simple! Whether you’re craving hearty soups, tender meats, or sweet treats, these dishes are sure to bring warmth to your table. Don’t forget to try a few, share your favorites in the comments, and pin this roundup for later. Happy slow cooking, friends!