Mariam Youssef 
Humbert Wolfe once said “Listen! The wind is rising, and the air is wild with leaves. We have had our summer evenings, now for October eves.” And we’re also excited about October and all the fall eves, where we can prepare warm, cozy dishes, using all the fall goodies. Therefore, we have prepared a list of delicious fall recipes that you can prepare using your slow cooker for fast and yummy meals throughout the season.
1. Slow-Cooker Meatball Stew
recipe and image credit: tasteofhome
Ingredients:
- 4 peeled medium potatoes, cut into 1-cm cubes
- 4 medium carrots, cut into 1-cm cubes
- 2 celery ribs, cut into 1-cm cubes
- 1 medium onion, diced
- 1/4 cup frozen corn
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- 700-900 grams frozen meatballs
- 1-1/2 cups ketchup
- 1-1/2 cups water
- 1 tablespoon white vinegar
- 1 teaspoon dried basil
- Optional: Biscuits or dinner rolls
Steps:
1. In your slow cooker, combine potatoes, carrots, onion, celery, corn, and meatballs.
2. In a bowl, mix water, ketchup, vinegar, and basil then pour the mixture over the meatballs.
3. Covered on low, cook from 6-8 hours until the meatballs are cooked through.
2. Slow-Cooker German Bratwurst (Sausages)
recipe and image credit: tasteofhome
Ingredients:
- 1 ½ kilos of uncooked sausages
- 4-1/2 cups reduced-sodium chicken broth
- 1 jar (900 grams) pickled cabbage, rinsed and well drained
- 4 medium apples, cut into wedges
- 1 medium onion, halved and thinly sliced
- 1-1/2 teaspoons caraway seeds
- 1/4 teaspoon pepper
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Steps:
1. In a large nonstick skillet, brown the sausages over medium-high heat in batches. Transfer to your slow cooker and add the remaining ingredients.
2. Cook, covered, on low for 6-8 hours.
3. Slow-Cooker Pot Roast
recipe and image credit: Sothern Living
Ingredients:
- 1 kilo boneless chuck roast
- 3 teaspoons kosher salt, divided
- 1 ½ teaspoons black pepper, divided
- 900 grams large potatoes, quartered
- 4 medium carrots, peeled and cut diagonally into 5-cm pieces
- 3 celery stalks, cut diagonally into 5-cm pieces
- 1 large yellow onion, cut into 3⁄4-inch-thick wedges
- 1 tablespoon minced garlic (about 2 large garlic cloves)
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- 2 cups beef broth
- 5 tablespoons instant-blending flour
- 1 tablespoon tomato paste
- 6 thyme sprigs
- ¼ cup Worcestershire sauce
- 3 tablespoons Ketchup
- 2 teaspoons hot sauce
- Fresh herb sprigs (optional)
Steps
1. Sprinkle roast with 2 teaspoons of the salt and 1 teaspoon of the pepper. Combine potatoes, celery, carrots, onion, and garlic in a slow cooker. Whisk together broth, flour, and tomato paste in a medium bowl then stir into your slow cooker. Add thyme then place roast on top of the vegetables. Cook, covered, on low until tender for about 8 hours.
2. Transfer roast to a cutting board. Let rest for 20 minutes before slicing then cover with aluminum foil.
3. Using a slotted spoon, remove thyme and transfer vegetables to a serving platter. Sprinkle ½ teaspoon of the salt. Cover with aluminum foil.
4. Whisk together Worcestershire sauce, ketchup, hot sauce, and ½ teaspoon of both salt and pepper in a bowl then stir into the slow cooker. Increase heat to high and cook, partially covered, until the sauce thickens for 35-40 minutes. Serve sliced roast and vegetables with sauce and garnish with herb sprigs if desired.
4. Slow-Cooker Chicken Tacos
recipe and image credit: Sothern Living
Ingredients:
- 1 1/2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 can mild enchilada sauce (you can make it at home using this recipe)
- 3 tablespoons vinegar
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 16 corn tortillas, charred
- 1 cup shredded red cabbage (from 1 small head cabbage)
- 2/3 cup chopped tomato (from 1 large tomato)
- 1/2 cup sliced radishes (from 4 medium radishes)
- 2 small jalapeño, unseeded and thinly sliced (optional)
- Fresh cilantro leaves and lime wedges, for serving
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Steps
1. Heat oil in a large skillet over medium-high. Sprinkle chicken pieces evenly with salt and pepper then add them to hot oil. Cook until browned on both sides from 8 to 10 minutes.
2. Transfer to a slow cooker then add enchilada sauce, vinegar, cumin, and cinnamon.
3. Cover and cook on high for about 1 hour and 10 minutes.
4. Turn off the slow cooker then transfer chicken to a large heatproof bowl and let cool for 10 minutes.
5. Shred meat into bite-size pieces. Add liquid from the slow cooker to the chicken and toss to coat.
6. Divide the chicken mixture evenly among tortillas. Top evenly with cabbage, tomato, radishes, and jalapeño. Serve with cilantro and lime.
5. Slow-Cooker Sweet Potato Casserole
recipe and image credit: Sothern Living
Ingredients
- 1 and ½ kilo sweet potatoes, peeled and cut into 2-cm cubes (12 cups)
- 1/2 cup packed dark brown sugar, divided
- 5 tablespoons salted butter, cubed
- 2 teaspoons kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Cooking spray
- 2 cups miniature marshmallows
- 1 cup chopped toasted pecans
Steps:
1. Place sweet potatoes, butter, sugar, salt, cinnamon, and vanilla in a slow cooker coated with cooking spray; stir together to coat.
2. Cover and cook until potatoes are tender for 2-3 hours on high or 6-7 hours on low.
3. Sprinkle with marshmallows, cover, and cook on high until marshmallows are soft for about 15 minutes.
Sprinkle with pecans.
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6. Spaghetti Casserole
recipe and image credit: Sothern Living
Ingredients
- 1 kilo ground beef
- 1 medium onion, chopped
- 1 large clove garlic, minced
- 227 grams uncooked spaghetti, broken into pieces
- 1 jar tomato-and-basil pasta sauce
- 1 can diced tomatoes
- 1 teaspoon dried Italian seasoning
- 2 cups shredded sharp Cheddar cheese
- Freshly grated Parmesan cheese
Steps:
1. Cook ground beef and onion in a large skillet, stirring until beef crumbles and is no longer pink. Drain meat and return to the skillet.
2. Spoon half of the meat mixture into a lightly greased slow cooker. Top with spaghetti. Spoon the remaining half of the meat mixture over top.
3. Combine pasta sauce, diced tomatoes, ½ cup water, and Italian seasoning. Pour the mixture over meat and sprinkle with Cheddar cheese.
4. Cover and cook on low for 4 hours. Let stand for 10 minutes before serving. Serve with Parmesan cheese.
