15 Fall Crockpot Dinners Seniors Can Dump In and Walk Away From

Get all 376 of my recipes → https://grandmaedithcooks.com/ (one payment of $17.99, digital downloads, 7-day money-back guarantee) 15 fall crockpot dinners you can dump in and walk away from. No browning, no standing at the stove. From apple cider pulled pork to a whole turkey and stuffing dinner in one pot. ⏱️ CHAPTERS 0:00 Fall suppers without the work 2:30 #1 Apple cider pulled pork 4:15 #2 Harvest pot roast with butternut squash 6:05 #3 Maple-Dijon chicken with sweet potatoes 7:40 #4 Butternut squash soup 9:20 #5 White chicken chili 10:50 #6 Lentil and smoked sausage stew 12:25 #7 Split pea and ham soup 13:55 #8 Three-bean pumpkin chili 16:10 #9 Cabbage, potatoes and kielbasa 17:40 #10 Cranberry chicken 19:05 #11 Pork chops with apples and onions 20:40 #12 Chicken pot pie with biscuits 22:15 #13 Baked apples 23:35 #14 Sweet potato casserole 24:55 #15 Turkey and stuffing in one pot 26:40 Edith's final tips 📝 ALL 15, WRITTEN OUT 1. Apple cider pulled pork: 3 lb pork shoulder on 1 sliced onion. Rub with 2 tbsp brown sugar, 1 tsp salt, 1 tsp smoked paprika, ½ tsp cinnamon. 1 cup apple cider around it. Low 8 to 10 hours. Shred, add a splash of cider vinegar. 2. Harvest pot roast: 4 cups cubed butternut squash, 3 carrots, 1 onion on the bottom. 3 lb chuck roast on top. 1 cup beef broth with 1 tbsp tomato paste, 1 packet onion soup mix. Low 8 to 9 hours. Rest 10 minutes. 3. Maple-Dijon chicken: 2 sweet potatoes in chunks on the bottom. 6 chicken thighs coated in 3 tbsp maple syrup, 2 tbsp Dijon, 1 tsp thyme. ¼ cup broth. Low 5 to 6 hours, to 165°F. 4. Butternut squash soup: 2 lb cubed squash, 1 onion, 1 apple, 3 cups broth, pinch of nutmeg, 1 tsp salt. Low 6 to 8 hours. Blend carefully, then stir in ½ cup cream. 5. White chicken chili: 1½ lb chicken thighs, 2 cans white beans, 1 small can green chiles, 1 onion, 2 cups broth, 1 tsp cumin, 1 tsp oregano. Low 6 hours, to 165°F. Shred. 4 oz cream cheese in the last 30 minutes. Squeeze of lime. 6. Lentil and sausage stew: 1½ cups brown or green lentils, 12 to 14 oz smoked sausage, 2 carrots, 1 onion, 4½ cups broth. Low 7 to 8 hours. Canned tomatoes in the last hour, spinach in the last 15 minutes. 7. Split pea and ham soup: 1 lb split peas, ham bone or 2 cups diced ham, 2 carrots, 2 celery, 1 onion, 6 cups low-sodium broth. Low 8 hours. Taste before adding any salt. 8. Three-bean pumpkin chili: 1 can plain pumpkin (not pie filling), 1 can each black, kidney and pinto beans, 1 can diced tomatoes, 1 onion, 1 cup broth, 2 tbsp chili powder, 1 tsp cumin, ½ tsp cinnamon. Low 6 to 7 hours. 9. Cabbage and kielbasa: 1 lb baby potatoes on the bottom, then 1 onion and ½ head cabbage, then 14 oz sliced kielbasa. 1 cup broth, 2 tbsp butter, pepper. Low 6 to 7 hours. 10. Cranberry chicken: 6 chicken thighs. 1 can whole-berry cranberry sauce, 1 packet onion soup mix, ¼ cup orange juice spooned over. Low 5 to 6 hours, to 165°F. 11. Pork chops with apples: 2 sliced apples and 1 onion on the bottom. 4 thick bone-in chops on top. ½ cup cider with 1 tbsp brown sugar, ½ tsp cinnamon. Low 4 to 5 hours, to 145°F. Rest 3 minutes. 12. Chicken pot pie: 1½ lb chicken thighs, 1 can cream of chicken soup, 1 cup broth, 1 onion, 1 tsp thyme. Low 6 hours, to 165°F. Shred. Frozen mixed vegetables and ½ cup milk in the last 30 minutes. Serve topped with a baked biscuit. 13. Baked apples: 4 cored apples filled with ½ cup oats, ¼ cup brown sugar, 1 tsp cinnamon, 2 tbsp butter. ½ cup water or cider around them. Low 3 to 4 hours. 14. Sweet potato casserole: 3 lb cubed sweet potatoes, ¼ cup water. Low 5 to 6 hours. Mash with 4 tbsp butter, ¼ cup brown sugar, 1 tsp cinnamon, splash of milk. Top with marshmallows or pecans, lid on 20 to 30 minutes. 15. Turkey and stuffing: 2 thawed bone-in turkey thighs on 1 onion and 2 celery stalks. 1 cup broth, 1 tsp sage. Low 7 to 8 hours, to 165°F. Pull the meat off. Mix a 6 oz box of stuffing with 1 cup hot juices and 2 tbsp melted butter, spread in the crock, turkey on top, high 30 minutes. Thicken the rest of the juices with cornstarch for gravy. ⚠️ SAFETY NOTES - Always thaw meat and poultry in the fridge before it goes in the slow cooker. - Chicken and turkey are done at 165°F. Pork chops at 145°F, then rest 3 minutes. A meat thermometer is the only sure test. - Blend hot soup carefully. Fill a blender only halfway and hold a towel over the lid. - Use plain canned pumpkin, not pumpkin pie filling. 📖 MY COOKBOOK Grandma Edith Cooks, The Complete Collection: 376 recipes across five cookbooks. Slow cooker dinners, sheet-pan suppers, soups, skillet meals, breakfasts and desserts. One payment of $17.99, no subscription. Digital downloads (PDF and Word), so nothing comes in the mail, and you can print what you love. 7-day money-back guarantee. 👉 https://grandmaedithcooks.com/ 💬 Tell me in the comments which one you're making first, and where you're watching from. I read every one. #slowcooker #crockpot #fallrecipes #seniorcooking #easydinners