12 Slow Cooker Recipes That Keep October Nights Warm

When nights start to feel colder and the days grow shorter, slow cooker meals bring easy comfort. These dishes simmer gently for hours, filling the house with warm, cozy smells. From soups to stews, they make dinner simple and satisfying on busy autumn evenings. Each recipe is meant to keep your October nights warm and your table full.

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Slow Cooker Beef Stew with Root Vegetables

This hearty beef stew fills the kitchen with the smell of tender meat and herbs. Carrots, potatoes, and onions cook down into a rich, flavorful sauce. It’s the kind of meal that makes a cold October night feel cozy and complete.
You’ll need 2 pounds beef stew meat, 4 carrots sliced, 3 potatoes cubed, 1 chopped onion, 3 cups beef broth, 2 tablespoons tomato paste, 2 cloves garlic, 1 teaspoon thyme, 1 teaspoon salt, and ½ teaspoon pepper.
Add all ingredients to the slow cooker and stir well. Cook on low for 8 hours or high for 4 hours until the beef is tender. Serve hot with crusty bread or steamed rice.

Creamy Chicken and Wild Rice Soup

This soup feels smooth and hearty at the same time. Tender chicken, wild rice, and vegetables make a cozy mix that warms you up right away. The slow cooker brings all the flavors together with very little work.
You’ll need 1 pound chicken breast, ¾ cup wild rice, 3 carrots diced, 2 celery stalks chopped, 1 onion, 4 cups chicken broth, 1 cup milk, 2 tablespoons butter, and 2 tablespoons flour.
Combine all ingredients except milk, butter, and flour in the slow cooker. Cook on low for 6 to 7 hours. Mix butter and flour in a small pan, whisk in milk, then add to the slow cooker and heat 15 minutes before serving.

Slow Cooker Chili with Ground Beef and Beans

Nothing beats a bowl of chili on a cool fall night. The mix of beef, beans, and spices creates a deep flavor that only gets better as it simmers. It’s simple to prepare in the morning and ready by dinnertime.
You’ll need 1 pound ground beef, 1 can kidney beans, 1 can black beans, 1 can diced tomatoes, 2 tablespoons chili powder, 1 teaspoon cumin, 1 chopped onion, and 2 cloves garlic.
Brown the beef in a skillet and drain the fat. Add it to the slow cooker with the rest of the ingredients. Stir and cook on low for 6 to 8 hours or high for 4 hours, then serve with cheese and cornbread.

Butternut Squash and Apple Soup

This soup brings together the gentle sweetness of apples with creamy butternut squash. Each spoonful feels smooth and slightly sweet with a hint of spice. It’s perfect for chilly nights when you want something light but filling.
You’ll need 1 medium butternut squash peeled and cubed, 2 apples peeled and chopped, 1 onion diced, 3 cups vegetable broth, ½ teaspoon cinnamon, and ¼ teaspoon nutmeg.
Place all ingredients in the slow cooker and stir. Cook on low for 6 hours or until the squash is soft. Blend until smooth, then season with salt and a touch of cream before serving.

Pulled Pork with Apple Cider BBQ Sauce

This pulled pork turns tender and flavorful after hours of slow cooking. Apple cider gives the sauce a fall twist that pairs perfectly with soft sandwich buns. It’s a family favorite that feeds a crowd with little effort.
You’ll need 3 pounds pork shoulder, 1 cup apple cider, ½ cup barbecue sauce, 1 tablespoon brown sugar, 1 teaspoon paprika, and 1 teaspoon salt.
Add everything to the slow cooker and cover. Cook on low for 8 to 9 hours until the pork pulls apart easily. Shred with forks, stir in extra sauce, and serve on buns or over rice.

Autumn Harvest Turkey Chili

This lighter chili uses ground turkey instead of beef for a cozy fall meal. It’s packed with beans, corn, and tomatoes that simmer together with gentle spice. Each bite tastes rich and hearty without feeling heavy.
You’ll need 1 pound ground turkey, 1 can kidney beans, 1 can corn, 1 can diced tomatoes, 1 chopped onion, 2 tablespoons chili powder, and 1 teaspoon cumin.
Brown the turkey in a skillet, then add everything to the slow cooker. Cook on low for 6 to 8 hours or high for 4 hours. Serve with shredded cheese, green onions, or tortilla chips.

Slow Cooker Pot Roast with Carrots and Potatoes

This classic pot roast melts in your mouth and fills the house with comforting aromas. The vegetables soak up the meat’s flavor, making every bite rich and satisfying. It’s the kind of dinner that feels like home.
You’ll need a 3-pound chuck roast, 4 carrots sliced, 3 potatoes cubed, 1 onion, 2 cups beef broth, 1 tablespoon Worcestershire sauce, and salt and pepper.
Place the vegetables at the bottom of the slow cooker and set the roast on top. Pour in broth and sauce, season, and cover. Cook on low for 8 hours or until the meat is fork-tender.

Slow Cooker Loaded Baked Potato Soup

This soup has all the flavor of a loaded baked potato in a spoon. It’s creamy, cheesy, and perfect for cool nights when you want something filling. The slow cooker keeps the potatoes soft and rich with flavor.
You’ll need 4 large potatoes diced, 4 cups chicken broth, 1 cup milk, 1 cup shredded cheddar, 4 slices cooked bacon, and 1 onion chopped.
Add potatoes, onion, and broth to the slow cooker and cook on low for 6 hours. Mash slightly, then stir in milk, cheese, and bacon. Heat for 15 more minutes before serving.

Sweet Potato and Black Bean Stew

This stew has a warm and slightly smoky flavor. Sweet potatoes and black beans come together in a rich tomato base that feels hearty yet simple. It’s filling, colorful, and perfect for meat-free nights.
You’ll need 2 sweet potatoes peeled and cubed, 1 can black beans, 1 can diced tomatoes, 1 onion chopped, 1 teaspoon cumin, ½ teaspoon smoked paprika, and 3 cups vegetable broth.
Combine all ingredients in the slow cooker and stir. Cook on low for 7 hours or high for 4 hours until the potatoes are soft. Serve with lime wedges or avocado on top.

Rustic Lentil and Vegetable Soup

This soup is earthy, rich, and full of vegetables that soften perfectly as they cook. Lentils add protein and make the broth thick and satisfying. It’s the kind of soup that tastes even better the next day.
You’ll need 1½ cups dried lentils, 2 carrots diced, 2 celery stalks chopped, 1 onion, 3 cups vegetable broth, 1 can diced tomatoes, and 1 teaspoon thyme.
Add everything to the slow cooker, stir, and cover. Cook on low for 7 hours or high for 4 hours until the lentils are soft. Serve with crusty bread or a drizzle of olive oil.

Apple-Cinnamon Oatmeal Breakfast Porridge

This oatmeal cooks overnight and greets you with the smell of apples and cinnamon in the morning. It’s creamy, sweet, and keeps you full for hours. Each spoonful tastes like fall.
You’ll need 1 cup steel-cut oats, 2 apples chopped, 4 cups milk or water, 2 tablespoons brown sugar, 1 teaspoon cinnamon, and a pinch of salt.
Combine all ingredients in the slow cooker and stir. Cook on low for 7 to 8 hours. Stir again before serving, and top with nuts or maple syrup.

Slow Cooker Hot Chocolate with Whipped Cream

This rich drink is perfect for cozy movie nights. It’s smooth, creamy, and tastes better than any mix from a packet. Kids and adults will both love it on cool October evenings.
You’ll need 4 cups milk, 1 cup heavy cream, 1 cup semi-sweet chocolate chips, ¼ cup cocoa powder, ¼ cup sugar, and 1 teaspoon vanilla extract.
Whisk everything together in the slow cooker. Cook on low for 2 hours, stirring occasionally until smooth. Ladle into mugs and top with whipped cream or marshmallows.

This article originally appeared on Avocadu.