Delicious Fall Meals You Can Make In A Crock Pot

Delicious Fall Meals You Can Make In A Crock Pot

Like the weather, and scenery change outside so do the meals we serve inside. Looking for a light and fresh fall meal to place in front of your family to enjoy? Here are some of the easiest, fast recipes that you want to cook up and indulge in while conversing with your family at the dinner table.

Check out a few of Fever’s favorite go to’s for a nice Family Fall meal that is quick and easy from the stove to a crockpot.

Slow Cooker Chili

Instant Pot Chili

Ingredients

  • 2 Tbsp olive oil, divided
  • 1 1/2 lbs lean ground beef (preferably 90% lean)
  • 1 medium yellow onion, chopped (1 1/2 cups)
  • 1 medium green or red bell pepper, cored and chopped
  • 3 cloves garlic, minced (1 Tbsp)
  • 1 1/2 Tbsp chili powder
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1 tsp coriander
  • 3/4 cup low-sodium beef broth
  • 1 (28 oz.) can diced tomatoes
  • 1 (15 oz.) can tomato sauce
  • 2 tsp unsweetened cocoa powder (this just adds a little richness)
  • 1 tsp granulated sugar
  • Salt and freshly ground black pepper, to taste
  • 2 (15 oz.) cans kidney beans (preferably one dark one light), drained and rinsed

Instructions

  1. Press the saute setting on the Instant Pot. Once it reads “hot” add olive oil then crumble beef into large portions into the instant pot.

  2. Let cook 5 minutes then break up and toss beef. Continue to cook, tossing occasionally until cooked through, about 5 minutes longer.

  3. Transfer beef to a plate lined with paper towels set aside.

  4. Add remaining 1 Tbsp oil to Instant Pot then add in onions and bell pepper and saute 3 minutes.

  5. Add garlic, chili powder, cumin, paprika, and coriander and saute about 1 minute longer.
  6. Pour in beef broth, tomatoes, tomatoes sauce, cocoa powder, and sugar. Season with salt and pepper to taste.

  7. Stir in beef, then press “cancel” to turn pressure cooker off. Cover with lid and seal (make sure the valve on the lid is set to “sealing” position).

  8. Select “manual” mode (or high pressure) and set it to 15 minutes.

  9. Once cooking is complete let pressure release naturally for 10 minutes, then use the quick release method to release any remaining pressure.

  10. Once steaming stops stir in beans (they’ll heat through almost instantly).

  11. Serve warm with desired toppings such as cheddar cheese, green onions, sour cream, and saltine crackers.
  12. Recipe source: Cooking Classy

Slow Cooker Shrimp Boil

Slow Cooker Shrimp Boil - Red potatoes, andouille sausage, shrimp, corn, Old Bay. A classic shrimp boil made without any of the fuss right in your crockpot!

Ingredients:

  • 1/4 cup Old Bay seasoning
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon hot sauce, optional
  • 1 1/2 pounds small red potatoes
  • 1 medium sweet onion, cut into wedges
  • 1 head garlic, halved
  • 2 bay leaves
  • 1 (12.8-ounce) package smoked andouille sausage, cut into 1-inch pieces
  • 3 ears corn, each cut crosswise into 3 pieces
  • 2 pounds medium or large shrimp
  • 2 tablespoons chopped fresh parsley leaves

Instructions:

  1. In a large bowl, whisk together Old Bay seasoning, lemon juice, hot sauce, and 6 cups water; set aside.
  2. Place potatoes, onion, garlic, and bay leaves into a 6-qt slow cooker; stir in Old Bay seasoning mixture.
  3. Cover and cook on low heat for 3-4 hours, or until potatoes are almost tender.
  4. Stir in sausage and corn; cover and cook on high heat for 30 minutes. Set corn aside; keep warm.
  5. Stir in shrimp. Cover and cook on high heat, stirring twice, until shrimp is opaque and pink, about 20-30 minutes; drain well.
  6. Serve immediately, garnished with parsley, if desired. Great Fall Meal!

Slow Cooker Sausage Stuffing

Slow Cooker Sausage Stuffing in white bowl

Ingredients:

  • French bread
  • Unsalted butter
  • Yellow onion
  • Celery
  • Fresh rosemary, sage, thyme, and parsley
  • Salt and pepper
  • Chicken broth
  • Italian sausage

Instructions:

Dice the French bread and place it inside the slow cooker insert. Let it sit overnight to dry out. The next day, add the butter, onion, celery, rosemary, sage, thyme, salt, pepper, chicken broth, and stir to combine. Crumble the Italian sausage over the bread mixture (no need to brown it first).

Cover and cook the slow cooker stuffing on low for roughly 4 to 5 hours, or until the vegetables are tender and the sausage is cooked through. Stir the sausage into the bread mixture, then give the sausage stuffing a taste and add more salt, pepper, or desired herbs as you deem necessary.

Sprinkle the parsley onto the sausage dressing and stir to combine. Let the slow cooker stuffing cook for another 5 minutes before serving.

Recipe Credit: averiecooks.com

Which Fall Crock recipe will you be preparing for your family?

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