Fifthroom Living


Fall Flavors

The colder weather over the past few weeks has me officially in the fall spirit, and craving all of those fall flavors that just feel more satisfying when the weather starts to change. Personally, I feel like one of the best ways to cook in general, but especially in the fall, is using a slow cooker. Am I the only one that feels like they’re somehow just better when it’s cold? They take minimal effort, the house smells amazing all day, and they seem to warm you in such a nostalgic way, not to mention that there is such a wide range of options for cooking with a slow cooker. There truly is a slow cooker meal for everyone. What’s not to love? Below, are just a few recipes for entrées, casseroles, soups, sides, and desserts that highlight some amazing fall flavors and can all be made using a slow cooker. I will definitely be trying out a few of these this season, and I hope that you will do. If you do, let me know which one/ones you tried and how it went in the comments! I have linked the original recipes in the sources section at the end to give credit to the original posters. Enjoy!


Ultimate Slow Cooker Pot Roast – 8 Servings
Prep – 15 Minutes
Cook – 8 Hours

4-5 lbs. Chuck Roast

2 Tbsps. Canola Oil
2 tsps. Kosher Salt
1 tsp Coarse Ground Pepper
1 tsp Dried Thyme
1 lb. Carrots (peeled and cut into 2” pieces)
2 lbs. Potatoes (peeled and cut into chunks)
2 Cloves Garlic (minced)
2 Cups of Beef Broth
2 Tbsps. Corn Starch
2 Tbsps. Cold Water
Minced Parsley (optional garnish)

  1. Season both sides of the roast with Kosher salt, pepper, and thyme.
  2. Heat a pan large enough to fit the chuck roast in on medium-high, and add the canola oil. Heat the oil until it ripples, then add your roast. Brown for about 4-5 minutes on each side.
  3. In the slow cooker, add in your carrots, potatoes, and garlic.
  4. Lay the roast on top of your vegetables, add the beef broth, and cover. Cook on low for 8-10 hours, or on high for 5-6 hours.
  5. In the last hour of cooking time, mix the corn starch and water together, and add to the slow cooker to thicken the sauce.
  6. Garnish with parsley if you wish, and serve.

Apple Butternut Squash Chicken – 4 Servings
Prep – 5 Minutes
Cook – 4 Hours

Ingredients for Searing the Chicken:
4 Large Chicken Breasts
2 tsps. Smoked Paprika
1 tsp Salt & Pepper
2 Tbsps. Olive Oil

Ingredients for Cooking the Chicken:
1 Large Butternut Squash (chopped)

1 Medium Granny Smith Apple (thinly sliced)
1 ½ Tbsps. Yellow Mustard
1 ½ Tbsps. Maple Syrup
½ tsp Soy Sauce
1 tsp Apple Cider Vinegar
1 tsp Sriracha
½ tsp Smoked Paprika
1 Tbsp. Dried Thyme (or 2 sprigs of fresh thyme)
½ Inch Grated Ginger (or ½ tsp of powdered ginger)
2 Sticks Unsalted Butter (melted and browned)
Fresh Sage (for garnish)

  1. Season both sides of the chicken breast with paprika, salt, and pepper. Heat oil in a skillet and add chicken skin-side down, and sear until golden-brown on both sides. Remove pan from heat, and set aside.
  2. Add your squash to the slow cooker and pour the apple cider vinegar, mustard, syrup, soy sauce, sriracha, ginger, paprika, salt, pepper, and thyme. Toss to combine. Add chicken (along with the remaining oil from searing it), and the browned butter, and top with the apple slices. Cover and cook on low for 4 hours, or on high for 2 hours.
  3. Garnish with fresh sage and serve.


Slow Cooker Loaded Mashed Potatoes – 14 Servings
Prep –
20 Minutes
Cook – 4 hours

5 lbs. Red Potatoes (peeled and halved)
1 tsp Salt
½ tsp Black Pepper
2 ½ Cups Chicken Broth
4 Tbsps. Butter (cubed)
4 oz. Cream Cheese (cubed)
2 Cups Shredded Cheddar Cheese
10-12 Slices Chopped Bacon
1/3 Cup Green Onions (thinly sliced)

  1. Spray your slow cooker insert with nonstick cooking spray. Place the peeled, halved red potatoes into it, and sprinkle with salt and pepper to taste.
  2. Pour the chicken broth over the potatoes. Cover and cook on high for 4 hours.
  3. Add the cubed butter and cream cheese to the slow cooker without draining off the liquid. Use a hand blender to beat until smooth and creamy. Be careful not to overmix, as it may make the texture unpleasant.
  4. Add one cup shredded cheese, half of the bacon, and half of the green onions, and stir until evenly combined. Sprinkle the remaining cheese, bacon, green onions on top. Cover and allow to melt.
  5. Potatoes can stay on warm for up to two hours. Serve as soon as possible.

Slow Cooker Sweet Potato Casserole – 8 Servings

¼ Cup Unsalted Butter (melted)
¼ Cup Brown Sugar (packed)
2 tsps. Ground Cinnamon
1 tsp Vanilla Extract
¼ tsp Ground Nutmeg
¼ tsp Ground Allspice
4 lbs. Sweet Potatoes (peeled and diced)
1 ½ Cups Mini Marshmallows

  1. In a medium bowl, whisk together the butter, brown sugar, cinnamon, vanilla, nutmeg, and allspice.
  2. Place sweet potatoes into a 4-quart slow cooker, and stir in the butter mixture.
  3. Cover and cook on low for 7-8 hours or on high for 3-4 hours (until the potatoes are tender).
  4. Top with marshmallows and recover and cook on low for 5-10 minutes (until marshmallows are melted to your taste).
  5. Serve immediately.


Autumn Squash Soup – 8 Servings (About 12 Cups)
Prep – 10 minutes
Cook – 7 hours

1 Tbsp. Extra Virgin Olive Oil
1 Medium Yellow Onion, diced into ¼ – ½ inch pieces
2 Medium Butternut Squash (about 6 lbs.)
2 Medium Apples (cored and diced, no need to peel. A mix of sweet and tart apples works best for flavor balance.)
2 Cups Vegetable or Chicken Broth
1 tsp Kosher Salt
½ tsp Ground Nutmeg
¼ tsp Black Pepper (You can use white pepper for presentation or a milder taste if you would like.)
¼ tsp Cayenne Pepper
¾ Cup Coconut Milk

Optional Toppings:
Toasted Pumpkin Seeds

Chopped Fresh Sage
Coconut Cream
Coconut Yogurt
Greek Yogurt

  1. Lightly coat a 4 quart (or larger) slow cooker with nonstick spray. In a medium saucepan, heat the oil over medium. Add the onion and cook until softened and fragrant (about 8-10 minutes), stirring occasionally. Transfer to slow cooker when finished.
  2. While the onion cooks, trim the top and bottom off of the squash and peel. Cut it in half lengthwise and remove the seeds, then cut it into ¾ inch cubes. Transfer to slow cooker.
  3. Add the apples, broth, salt, pepper, nutmeg, and cayenne pepper to the slow cooker. Cover and cook on low for 6-8 hours or high for 3-4 hours, until squash and apples are tender.
  4. Add ¾ cup of coconut milk. Puree the mixture with an emersion blender, or carefully blend in batches in a food processor or blender with a steel blade. Be careful not to overfill, so as to avoid splatter. Return the pureed mixture to the slow cooker, and add coconut milk to thin until you reach your desired consistency. Season to taste, and serve with toppings of your choice.

Crockpot Potato Soup – 8 Servings
Prep –
10 Minutes
Cook – 4 Hours 30 Minutes

10 Slices Cooked Bacon (diced)
3 Cups Chicken Broth
2 lbs. Yukon Gold Potatoes (peeled and diced)
1 Medium Yellow Onion (diced)
6 Garlic Cloves (minced)
1 Tbsp. Dried Parsley
4 Tbsps. Unsalted Butter
1/3 Cup All Purpose Flour
1 (12oz) Can Evaporated Milk /or/ Heavy Cream /or/ Half & Half
2 Cups Shredded Sharp Cheddar
½ Cup Sour Cream
Salt & Pepper to Taste

Extra Shredded Cheddar
Extra Bacon

  1. Add diced onion and potatoes, minced garlic, bacon, parsley, and chicken broth to your slow cooker and season with salt and pepper. Stir to mix, and cook on low for 6-8 hours, or on high for 3-4 hours (until tender).
  2. Once this is done, add the butter to a medium saucepan on medium heat to melt. Whisk in the flour until thoroughly combined, and then gradually add in the cream, half & half, or milk, while continuing to whisk until smooth. Let the mixture cook on low until it starts to simmer and thicken, stirring occasionally.
  3. Immediately add the milk/ flour mixture to the slow cooker and stir to combine.
  4. Use a potato masher to mash about ¾ of the potatoes.
  5. Stir in the shredder cheese and sour cream and stir well until filly combined and creamy. Salt and pepper to taste. Continue cooking on low for 30 minutes, or on high for 15 minutes.
  6. Use extra chicken broth to thin if necessary. Serve warm, and garnish to taste.


Cowboy Casserole (Crockpot) – 6 Servings
Prep –
5 Minutes
Cook – 4 Hours

1 Large Onion (sliced)
1 lb. Ground Beef (browned and drained)
3 Large Potatoes (sliced)
1 Clove Garlic (minced)
2 Cans Kidney Beans (Do not drain)
1 (15 oz.) Can Diced Tomatoes (Do not drain)
1 (10.5 oz.) Can of Cream of Chicken Soup
½ tsp Dried Oregano
1 tsp Italian Seasoning
1 tsp Salt
¼ tsp Cracked Pepper
1.5 Cups Cheddar Cheese (grated)

  1. Brown the ground beef and drain well.
  2. Place the beef and the remaining ingredients (except for the cheese) in the slow cooker. Combine well.
  3. Cover and cook on high for 4 hours, or low for 8 hours.
  4. Sprinkle cheese on top then cover. Let melt (about 10 minutes).
  5. Serve when ready.

Crockpot Homestyle Ground Beef Casserole – 8 Servings
Prep –
20 Minutes
Cook – 3 Hours 10 Minutes

1.5 lbs. Ground Beef
1 Cup Diced Onion
1 (6 oz.) Can of Tomato Paste
1 (14.5 oz.) Can Diced Tomatoes w/ Basil, Garlic, and Oregano (undrained)
1 (10 oz.) Can Rotel Tomatoes (undrained)
Salt & Pepper
1 tsp Italian Seasoning
1 (24 oz.) Jar of Spaghetti Sauce
1 Cup of Water
8 oz. Cream Cheese (softened)
1 Cup Cottage Cheese
½ Cup Sour Cream
2 Green Onions (sliced)
½ tsp Garlic Powder
12 oz. Uncooked Cavatappi Pasta
1 Cup Shredded Mozzarella
½ Cup Shredded Cheddar

  1. Brown the ground beef, adding the onion halfway through. Drain.
  2. Add tomato paste, diced tomatoes, rotel tomatoes, and Italian seasoning to the ground beef and onion mixture, and season with salt and pepper to taste.
  3. Combine the spaghetti sauce and water.
  4. Mix together the cream cheese, cottage cheese, and sour cream in a medium bowl until smooth, then stir in the green onions and garlic powder.
  5. Pour 1/2 of the Spaghetti sauce/ water mixture into the bottom of a 6-quart slow cooker.
  6. Add ½ of the pasta into the slow cooker, and top with half of the meat sauce.
  7. Spread all of the cream cheese mixture over the meat sauce.
  8. Add the remaining pasta and top with the remaining meat sauce, and then the remaining spaghetti sauce. Then cover and cook on low for 3 hours.
  9. Stir well and sprinkle cheese on top. Cover for another 10 minutes to melt the cheese, and serve.


Crockpot Apple Cobbler – 6 Servings
– 5 Minutes
– 4 Hours

40 oz. Apple Pie Filling
16 oz. Boxed Cake Mix (White or Yellow)
½ tsp Cinnamon
6 Tbsps. Unsalted Butter (melted)
Cinnamon Sugar
Vanilla Ice Cream

  1. Empty the pie filling into the slow cooker. Sprinkle with cinnamon sugar to taste if desired.
  2. Mix cinnamon into the dry cake mix, then sprinkle over the apple pie filling.
  3. Spoon the melted butter over the top of the cake mix layer. Do not mix. The moisture that is generated by the slow cooker will bake the cake.
  4. Cover and cook on high for 4 hours, or on low for 6 hours.
  5. Spoon cobbler into dishes and serve topped with vanilla ice cream if desired.

Crockpot Pumpkin Dump Cake – 12 Servings
Prep –
5 Minutes
Cook – 2 Hours

1 (15 oz.) Can Pumpkin Puree (NOT Pumpkin Pie Filling)
1 (12 oz.) Can Evaporated Milk
3 Eggs
½ Cup Granulated White Sugar
½ Cup Packed Brown Sugar
2 tsps. Pumpkin Pie Spice
½ tsp Cinnamon
½ tsp Vanilla Extract
½ Cup Unsalted Butter (melted)
1 (15.25 oz.) Box Yellow Cake Mix
½ Cup Chopped Pecans (optional)

  1. Spray the inside of a 6-quart crockpot with cooking spray. Then, in a medium bowl, combine the pumpkin puree, evaporated milk, eggs, brown sugar, granulated white sugar, pumpkin pie spice, cinnamon, and vanilla extract. Mix well and pour into the slow cooker.
  2. Mix the melted butter and cake mix in a bowl until crumbly and doughy, then sprinkle evenly over the top of the pumpkin mixture. Sprinkle on pecans if you so choose.
  3. Place the lid on the slow cooker and cook on high for 2 hours, or on low for 4 hours. Serve warm with ice cream, whipped cream, or any other toppings that you choose.

Slow Cooker Sweet Caramel French Toast Casserole – 6 Servings
– 15 Minutes
– 2 Hours 30 Minutes

12-14 oz. Loaf French Bread
14 oz. Can Sweetened Condensed Milk (caramel flavored if you would like/can find it)
4 Eggs
1 Cup Milk
¼ tsp Salt
1 Cup Caramel Bits
2 Tbsps. Heavy Cream
8 oz. Crème Fraîche (optional)

  1. Cut bread into 2–3-inch cubes.
  2. Spray your slow cooker insert with non-stick spray.
  3. Press the bread down into the bottom of the slow cooker, and compress as much as you can.
  4. Pour the condensed milk evenly over the bread.
  5. Whisk together the eggs, milk, and salt. Pour the mixture over evenly over the bread.
  6. Cover and cook on high for 2-2.5 hours.
  7. Melt caramels and cream in the microwave in 30 second intervals, stirring each time until smooth.
  8. Slice and serve the French toast casserole topped with Crème Fraîche and melted caramel(or other toppings) if desired.

Sources :

Ultimate Slow Cooker Pot Roast –

Apple Butternut Squash Chicken –

Slow Cooker Loaded Mashed Potatoes –

Slow Cooker Sweet Potato Casserole –

Crockpot Butternut Squash Soup –

Crockpot Potato Soup –

Cowboy Casserole (Crockpot) –

Crock Pot Homestyle Ground Beef Casserole –

Crockpot Apple Cobbler –

Crockpot Pumpkin Dump Cake –

Slow Cooker Sweet Caramel French Toast Casserole –


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