Harvest Chicken & Butternut Squash
A rustic, one-pot wonder that brings autumn to your table. Juicy chicken thighs roast alongside sweet butternut squash, tart cranberries, and savory onions, all simmered in a cozy broth. Serve it over wild rice or quinoa for a nourishing, flavor-packed meal that’s perfect for busy weeknights or festive gatherings.
Ingredients
- 6 boneless, skinless chicken thighs
- 3 cups cubed butternut squash
- 1 small red onion, sliced
- ½ cup dried cranberries (unsweetened if preferred)
- ¾ cup chicken broth (low sodium)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried rosemary or thyme
- Salt and pepper to taste
Instructions
- In a large skillet over medium-high heat, heat olive oil. Season chicken thighs with salt and pepper and sear until golden—about 3 minutes per side.
- Transfer seared chicken to a 6-quart slow cooker.
- Add squash, onion, cranberries, garlic powder, rosemary, and broth. Stir gently to combine.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender and squash is soft.
- Optional: Shred chicken slightly or leave whole for serving.
- Serve warm over wild rice or quinoa.
Creamy Pumpkin Turkey Chili
A cozy fall favorite made with ground turkey, pumpkin purée, white beans, and salsa Verde. My kids LOVE it—especially piling on sour cream, cheese, salsa, and chips. Serve with cornbread or tortilla chips for a fun, nourishing meal.
Ingredients
- 1 lb ground turkey
- 1 tbsp olive oil (if stovetop)
- 1 cup pumpkin purée
- 1 (15 oz) can white beans, drained and rinsed
- 1 cup salsa verde
- 1 cup chicken broth (or water)
- 1 tsp cumin
- ½ tsp garlic powder
- Salt and pepper to taste
Instructions
- Brown turkey in a skillet (optional for flavor), then transfer to slow cooker.
- Add remaining ingredients and stir to combine.
- Cook on LOW for 4–5 hours or HIGH for 2–3 hours.
- Topping Ideas
- Sour cream
- Shredded cheese
- Extra salsa verde
- Crushed tortilla chips
- Chopped cilantro or avocado (optional)
- Serve With
- Cornbread
- Tortilla chips
- A crisp green salad
Maple Glazed Chicken & Carrots
Slow-cooked to tender perfection, this maple-glazed chicken wraps your kitchen in warmth and comfort. The sweetness of pure maple syrup mingles with garlic and thyme, gently coating baby carrots in a glaze that feels like fall on a spoon. Ladled over brown rice or mashed sweet potatoes, it’s the kind of meal that brings everyone to the table—and keeps them lingering just a little longer.
Ingredients
- 6 boneless, skinless chicken thighs
- 3 cups baby carrots
- ¼ cup pure maple syrup
- 2 cloves garlic, minced
- 1 tsp dried thyme (or 1 tbsp fresh)
- ½ cup chicken broth (low sodium)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper.
- Sear chicken for 2–3 minutes per side until golden brown. Transfer to a 6-quart slow cooker.
- Add carrots, garlic, thyme, maple syrup, and chicken broth. Stir gently to coat.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender and carrots are soft.
- Optional: Broil chicken for 2–3 minutes after cooking for a caramelized finish.
- Serve warm over brown rice or mashed sweet potatoes.
Cinnamon Apple Pork Roast
Slow-cooked tender pork loin with sliced apples, warm cinnamon, savory onion, and broth for a comforting blend of sweet and savory. Serve with roasted Brussels sprouts or wild rice for a simple, seasonal dinner.
Ingredients
- 2–3 lb pork loin roast
- 2 apples, peeled and sliced (Honeycrisp or Gala work well)
- 1 small onion, sliced
- 1 tsp ground cinnamon
- ½ tsp garlic powder
- ¾ cup chicken broth (or apple cider for extra sweetness)
- 1 tbsp olive oil (optional, for searing)
- Salt and pepper to taste
Instructions
- Optional: Heat olive oil in a skillet over medium-high heat. Season pork with salt and pepper, then sear for 2–3 minutes per side until golden.
- Add pork to a 6-quart slow cooker.
- Layer apples and onion around the pork. Sprinkle with cinnamon and garlic powder.
- Pour broth over everything.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until pork is fork-tender and apples are soft.
- Slice or shred pork and serve warm with roasted Brussels sprouts or wild rice.
- Serving Tips
- Drizzle with pan juices or a splash of apple cider vinegar
- Garnish with fresh thyme or parsley
- Pair with mashed sweet potatoes or sautéed greens
Autumn Root & Rosemary Beef Stew
The one we saved for last—our family’s favorite. Hearty stew beef simmers low and slow with parsnips, turnips, butternut squash, and fragrant rosemary in a rich broth kissed with apple cider vinegar. It’s earthy, comforting, and everything fall should taste like.
Ingredients
- 2 lbs stew beef, cubed
- 1 tbsp olive oil (optional, for searing)
- 2 parsnips, peeled and chopped
- 2 turnips, peeled and chopped
- 2 cups cubed butternut squash
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried rosemary (or 1 tbsp fresh)
- 3 cups beef broth (low sodium)
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions
- Optional: Heat olive oil in a skillet over medium-high heat. Season beef with salt and pepper, then sear for 2–3 minutes per side until browned.
- Transfer beef to a 6-quart slow cooker.
- Add parsnips, turnips, squash, onion, garlic, rosemary, broth, and apple cider vinegar. Stir gently to combine.
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beef is tender and vegetables are soft.
- Taste and adjust seasoning. Serve warm.
- Serving Suggestions
- Pair with crusty bread or wild rice
- Garnish with fresh parsley or a splash of balsamic glaze
- Add a side of roasted Brussels sprouts or sautéed greens
Shop My Kitchen
I’ve had this crockpot for years and it’s still one of my favorite kitchen tools. It cooks evenly, holds heat beautifully, and cleanup is easy—even without using a liner. Reliable, simple, and perfect for busy days.
This is hands-down my most-used skillet—morning, noon, and night. I reach for it daily for breakfast, lunch, and dinner. It heats evenly, cleans up easily, and holds up beautifully with regular use. A true kitchen workhorse.
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