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Fall Slow Cooker Recipes

We’ve assembled three hearty dishes using some typical fall harvest items that are simple to prepare and then leave home and forget about. Hamilton Beach allowed us to give away one of these fine slow cookers (Dan C was the winner of this #EBDgiveaway), so read our review of the Hamilton Beach Set ‘n Forget Slow Cooker.

With fall in full swing, it’s a great time to bring out the slow cooker. You can have dinner ready when the kids arrive home from school, you pull in from work, or during halftime of the big game. And if you’re late? Who cares, the food will still be warm and delicious!

Pork Loin with Apple Gravy

Ingredients for Pork Loin with Apple Gravy:

3 sprigs fresh Rosemary

2 cloves chopped Garlic

4 slices yellow Onion

1 teaspoon Salt

1/2 teaspoon Pepper

2-3 lbs. trimmed Pork Loin

2 cups Pork Gravy

4 Granny Smith Apples

For this one I used the manual mode of the slow cooker.

Directions for Pork Loin with Apple Gravy:

Place Rosemary, Garlic, Onion and 2 peeled, chopped apples into slow cooker.

Salt

Pour

Cover and cook for 4-5 hours (for small pork loins) or 5-6 hours (for large loins).
Slice remaining 2 apples and place on top of the pork loins before the last hour of cooking.

Serve as is or take gravy mixture and place in a blender, add a cornstarch & cold water mixture then pour over the meat.

Here’s an idea for Leftovers: Boil some pumpkin ravioli then add some shredded leftover pork loin and add melted butter or cream along with some grated Manchego cheese.

Slow Cooker Lentil Butternut Squash Stew

This is a vegetarian dish, but meat-eaters may not even miss the meat in this hearty dish. I used the timed mode for this dish, it’s a great one to just leave all day and then enjoy on a cool fall evening.

Ingredients for Lentil Butternut Stew:

1 1/2 Cups Dried Lentils – Rinsed

3 Cups Water

1 Butternut Squash – large, peeled & chopped

2 Cups Marinara Sauce – bottled

2 Cups Green Beans – fresh or frozen

1 Red Bell Pepper – chopped

1 Potato – small, chopped

1 Onion – small, chopped

2 Garlic Cloves – minced

Directions for Lentil Butternut Stew:

Mix Lentils and Water in the slow cooker.

Mix all the remaining ingredients in a bowl and then place on top of the lentils.

Cover and cook for 8-10 hours on Low. Don’t cook this dish on high.

Spritz with about a tablespoon of Olive Oil (EVOO) just before serving.

Yum!

Slow Cooker Rump Roast

Directions for Slow Cooker Rump Roast:

Slice onions, garlic, carrots and celery.

Salt & pepper the roast and place on top of vegetables. Add about 1/2 Cup of water or beef broth.

Insert probe, set slow cooker to 145°F (or use our roasting chart)

Slice, add gravy & enjoy!

So, sit back and enjoy the changing colors on the leaves, because the cooking is done for you by using any of these delicious fall slow cooker recipes.

To find out how long other foods are good for, please visit the Dairy, Drinks, Fruits, Grains, Proteins, Vegetables and Other sections of Eat By Date or use the search function below.