cinderellasapron 
Today we are making some of my favorite Fall Slow Cooker Dinners! They are all dump and go, set it and forget it, warm, stir to your ribs, comfort food dishes that are perfect for a cool Fall evening!
Mississippi Pot Roast
Credit: cinderellasapron.com
Ingredients
- 3-4 pound chuck roast, trimmed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 Tablespoons butter
- 1 packet of au jus gravy mix
- 1 packet ranch seasoning mix
- 1/4 cup pepperoncini pepper juice, plus sliced peppers
Directions
- Season beef with salt and pepper. Add to slow cooker. 2. Sprinkle the au jus packet and ranch packet on top. 3. Add butter, pepperoncini juice and peppers to the top. Cook on low 8 hours. *Optional: Add baby potatoes and baby carrots after 2 hours of cook time for a complete meal.*
(Recipe adapted from: https://www.foodnetwork.com/recipes/mississippi-pot-roast-3517283 )
Slow Cooker Beer Brats with Caramelized Onions
Credit: cinderellasapron.com
Ingredients
- 1 pound bratwurst
- 1 large onion, thinly sliced
- 2 Tablespoons brown sugar
- 6 ounces amber or dark beer
- 2 Tablespoons butter
- hot dog buns, for serving
Directions
- Place half the onions on the bottom of the slow cooker. Sprinkle on half the brown sugar, and place bratwurst on top. 2. Sprinkle the remaining onions and brown sugar. 3. Pour on the beer, and dot with butter. 4. Cook on low for 5-6 hours, high for 3-4 hours. 5. Optional: Grill for a minute for some color, or place in oven at 400 degrees for 5 minutes.
Slow Cooker Autumn Squash Soup
Credit: cinderellasapron.com
Ingredients
- 1 small onion, diced
- 1 medium butternut squash, diced (about 3 cups)
- 2 cups baby carrots
- 1/2 can pumpkin puree
- 3 cups vegetable or chicken stock
- 2 Tablespoons brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon cinnamon
- pinch nutmeg
- 1/2 cup heavy cream
Directions
- Add all of the ingredients to the slow cooker, except the heavy cream. 2. Cover and cook on low for 5 hours. 3. Use a stick blender to puree the soup. 4. Stir in the heavy cream. 5. Serve with toasted walnuts, pecans, or pumpkin seeds!
Slow Cooker Chicken Chili
Credit: cinderellasapron.com
Ingredients
- 1 and 1/2 pounds chicken breasts
- 2 (14oz) cans diced tomatoes
- 2 (8oz) cans tomato sauce
- 1 cup chicken broth
- 1 small onion, diced
- 1 large bell pepper, diced
- 14 oz. can corn, drained
- 14 oz. can black beans, drained
- small can diced green chiles
- 1 Tablespoon chili powder
- 1/2 Tablespoon cumin
- 1/2 Tablespoon garlic powder
- 2 teaspoons oregano
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Directions
- Add all ingredients to the slow cooker. 2. Cook on low 6-7 hours or high 3-4 hours. 3. Remove chicken and shred or dice. Add back to slow cooker, and cook an additional 20 minutes. *If you want a thicker chili, leave the lid off during the final 20 minutes so some liquid evaporates*
Slow Cooker Baked Ziti
Credit: cinderellasapron.com
Ingredients
- 1 pound dried ziti pasta
- 48 ounces marinara sauce
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese
Directions
- Grease slow cooker. Add dried ziti, marinara, ricotta, and 1 cup mozzarella. Stir. 2. Top with remaining 1 cup shredded mozzarella. 3. Cover and cook on high for 1 hour. 4. Sprinkle with fresh basil or parsley.
Slow Cooker Beef Stroganoff
Credit: cinderellasapron.com
Ingredients
- 2 pounds beef chuck roast, cubed
- 1/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces mushrooms, sliced or diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 and 1/4 cup beef stock
- 2 Tablespoons Worcestershire sauce
- 8 ounces sour cream
- Fresh parsley
Directions
- Toss the beef in flour, salt, and pepper. Place in slow cooker. 2. Add mushrooms, onion, garlic, beef stock, and Worcestershire sauce. 3. Cook on low 6-7 hours, or high for 3-4 hours. 4. Stir in sour cream. Sprinkle with parsley. *We like to serve ours on buttery egg noodles!*
