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Five Crock-Pot Recipes for Fall

October 3, 2013

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Is there anything better than throwing ingredients into a Crock-Pot and watching them magically transform into a meal? Particularly in the cooler months of fall, preparing Crock-Pot meals is an easy way to get a healthy dish on the table. You may find that you have leftover ingredients lying around that you can add to a recipe, or throw together to make your own!

Purchasing a Crock-Pot can be an investment depending on the type and size, but keep in mind that it will last for a long time, and you can use it for a variety of meals. Not sure how to choose the right one? Consult this handy guide from Whole Lifestyle Nutrition.

Five easy and delicious Crock-Pot recipes to try this fall:

Easy Slow Cooker Vegetarian Cashew Chili: You can’t go wrong with chili for fall, and this recipe from Boston Health Coach is a crowd pleaser for vegetarians and meat eaters alike! Loaded with vegetables and spices, it’s as nutritious as it is delicious.

Gluten & Dairy Free Teriyaki Crock-Pot Wings: In many households, fall also means football season. Translation? Bring on the wings! This recipe from PCOSCrown is a tasty game day solution for allergen-free eaters.

Crock-Pot Brown Rice ”Risotto” with Spring Peas, Leeks and Parmesan: This recipe from Empowered Health & Movement makes for an impressive main course or side dish. No one needs to know you made it in a Crock-Pot! Cater to vegetarians by using vegetable broth, or omit the Parmesan for a dairy-free option.

Easy Crock-Pot Lentil Soup: Perhaps the easiest, quickest recipe on the list, this recipe from Sprouting Souls is perfect for a busy weekday evening. Bonus: the fiber, iron, and protein from the lentils pack a nutritious punch.

Crock-Pot Pumpkin Custard: Not all crockpot recipes have to be savory, or even entrees for that matter! This recipe from Renew Health Coaching calls for a sweet blend of coconut milk and pumpkin – a perfect fall dessert.

Do you have a go-to Crock-Pot recipe? Share it in the comments below!