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3 Comforting Crock Pot Recipes for Fall

Get out your slow cooker for easy and hearty stews, chowder and more.

Crock pot beef stew.

Fall is the air. I love the change of the seasons and welcome the transitions as leaves change color and temps start to dip. Like many others, I find cozy comfort in a warm cup of tea or a hearty bowl of soup.

The coronavirus pandemic has more people cooking at home; this fall, many will turn to their crock pot for easy and efficient meals. The beauty of crock-pot cooking? You can make a delicious dinner by throwing the ingredients together in the morning. Then, let them meld together and work their magic to form a flavorful dish that’s hearty and healthy–and perfect for those busy weekday nights! (Added bonus: your house will smell delicious all day long, too.) Read on for three of my favorites:

Beef, Kale and Vegetable Stew


1 yellow onion, chopped
2 cartons of beef stock
1 lb. beef tips
1 c. frozen or fresh peas
1 c. kale, cut up
3-5 whole carrots, cut up
2-3 white potatoes, cut up with skins
3 celery ribs, chopped
3-4 whole bay leaves
1 Tbsp. Worcestershire sauce
1 Tbsp. cinnamon
1 Tbsp. chili powder
1 Tbsp. salt
½ tsp. pepper
2 c. brown rice
Olive oil (drizzle)



1. Turn the crockpot on low and add a drizzle of olive oil with the onions, beef stock and beef. Cook on low for 2 hours, stirring periodically.

Add the carrots, celery, kale, bay leaves, cinnamon, chili powder, salt, and pepper.

Cover and let cook for 6 hours on low, checking periodically. Taste the soup and serve with rice or as is.

*  *  *

Garlic, Chicken and Carrots


1 yellow onion, chopped
1 clove of garlic, chopped
2 cartons chicken stock
4-6 chicken breasts, cleaned
2-3 whole carrots, diced
2 sweet potatoes (or regular potatoes), cleaned and diced
1 sprig fresh parsley, cut up
1 sprig fresh thyme, cut up
½ c. honey
½ c. soy sauce
Salt and pepper, to taste


1. Add the chicken stock to the pot, along with the garlic, onions and chicken breasts. Cook on low for 2 hours.

2. While the chicken is cooking, cut up your parsley, thyme, carrots and sweet potatoes and add them to a bowl, along with soy sauce, honey salt and pepper, and olive oil.

3. Add this mixture to the crockpot and cook for five-six hours on low.

*  *  *

Salmon Butternut Squash Corn Chowder


4 c. water
1 butternut squash, peeled and cut into squares
1 fillet of salmon, cubed
2 large carrots, diced
¼ c. heavy cream
1 onion, chopped
3-4 ears of corn, cut up
1 sprig fresh dill, cut up
2-3 sprigs of scallions, cut up
½ c. soy sauce
Pinch of salt and pepper, to taste



1. Pour the water into the crockpot. Add the onions, butternut squash, carrots, corn, scallions and dill and cook on low for 5 hours. Taste and add salt and pepper.

2. Add the salmon and cream and cook for another 20-25 minutes. Taste again—and enjoy!

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