12 Fall Crockpot Dinners That Cook While You Work

Fall crockpot recipes for dinners work because slow, steady heat gives tough cuts and root vegetables time to soften into the broth without babysitting. You get deep sauce, tender meat, and a pot that cooks while you go about your day. The versions below take that foundation in a dozen directions, from beef and creamy chicken to beans, curry, and bright lemon chicken.

Start with Classic Beef Stew with Root Vegetables for the benchmark. Make Turkey Sweet Potato Chili for smoke and sweetness, Lemon Garlic Chicken Thighs with Baby Potatoes for something brighter, and Lentil Butternut Squash Curry for a meatless bowl.

Which Fall Crockpot Dinner Should You Make?

Classic Beef Stew with Root Vegetables

This is the one I make when the temperature drops and I want a pot of beef stew that tastes like it cooked all day, because it did. You get tender chuck, soft root vegetables, and a thick, glossy broth from one long cook.

Ingredients (makes 6 servings)

• Beef chuck, cut into 4 cm pieces: 1.1 kg (2 1/2 lb)
• All-purpose flour: 2 tbsp
• Olive oil: 2 tbsp
• Yellow onion, chopped: 1 large
• Carrots, peeled and cut into chunks: 4 large
• Yukon gold potatoes, scrubbed and quartered: 680 g (1 1/2 lb)
• Tomato paste: 2 tbsp
• Beef broth: 750 ml (3 cups)
• Dried thyme: 1 tsp
• Kosher salt and cracked black pepper: 1 tsp and 1/2 tsp, plus extra to taste

Instructions

Step 1: Toss the beef pieces with the 2 tbsp flour, 1 tsp salt, and 1/2 tsp pepper in a bowl so each chunk gets a light coating. Heat the 2 tbsp olive oil in a wide pan over medium-high heat and brown the beef in two batches, about 3 minutes per side, until a dark crust forms. You want that crust for the broth later.

Step 2: Scrape the browned beef into the slow cooker and turn the heat under the pan down to medium. Add the chopped onion, 4 large carrots, 680 g (1 1/2 lb) potatoes, and 2 tbsp tomato paste to the same pan and let them cook 5 minutes, stirring a few times, so the tomato paste darkens and the onion starts to soften. The vegetables will pick up the browned bits from the pan, which is exactly what you want.

Step 3: Pour the 750 ml (3 cups) beef broth into the pan and scrape up any stuck bits with a wooden spoon. Add the 1 tsp dried thyme, stir, then pour the liquid over the beef in the slow cooker. Cover and set it on low heat for 7 hours. You can leave the lid alone while it works.

Step 4: Lift the lid when the cook time ends and check that the carrots and potatoes are tender and the beef shreds apart when pressed. If the broth looks too thin for your taste, whisk 1 tbsp flour with 2 tbsp cold water and stir it in, then switch the slow cooker to high for 15 minutes. You should see it tighten as it bubbles.

Step 5: Taste the stew and add more salt and pepper if it needs it. Serve it in deep bowls with a piece of crusty bread, if you have it, and spoon some of the broth over the top. This is the bowl you’ll want after a cold afternoon outside.

Creamy Chicken and Wild Rice Soup

This soup is all about letting the rice release its starch slowly, so the broth turns creamy without any extra effort. You get tender chicken and vegetables in a bowl that feels like a fall evening.

Ingredients (makes 4 servings)

• Boneless skinless chicken thighs: 680 g (1 1/2 lb)
• Wild rice blend: 200 g (1 cup)
• Carrots, peeled and sliced: 3 medium
• Celery stalks, sliced: 3
• Yellow onion, diced: 1 medium
• Garlic cloves, minced: 3
• Chicken broth: 1.2 L (5 cups)
• Dried thyme: 1 tsp
• Heavy cream: 120 ml (1/2 cup)
• Kosher salt and black pepper: 1 tsp and 1/2 tsp

Instructions

Step 1: Lay the 680 g (1 1/2 lb) chicken thighs, 200 g (1 cup) wild rice, 3 sliced carrots, 3 sliced celery stalks, diced onion, and 3 minced garlic cloves in the slow cooker in that order. Sprinkle the 1 tsp thyme, 1 tsp salt, and 1/2 tsp pepper over the vegetables, then pour in the 1.2 L (5 cups) chicken broth. You don’t need to stir, the liquid will find its way down.

Step 2: Cover and cook on low heat for 6 hours, until the chicken is fully tender and the rice has begun to split and thicken the broth. After 6 hours, lift the lid and give the pot a gentle stir. You’ll see the liquid has already gone creamy around the edges.

Step 3: Move the chicken pieces to a cutting board and shred them with two forks while they’re still warm. Stir the shredded chicken back into the slow cooker along with the 120 ml (1/2 cup) heavy cream. You want the cream to just warm through, not boil.

Step 4: Switch the slow cooker to warm and let the soup sit for 10 minutes so the cream melds into the broth. Taste it, then add more salt and pepper if your tongue says it needs it. The rice will keep absorbing liquid, so if it turns too thick, you can splash in a little extra chicken broth.

Step 5: Ladle the soup into wide bowls and finish each one with a crack of black pepper and a handful of fresh parsley if you have some in the fridge. Serve it hot with a thick slice of toasted bread. This is the bowl you’ll want while it drizzles outside.

Turkey Sweet Potato Chili

I keep this chili in rotation because the sweet potatoes break down just enough to thicken the pot while still holding their shape. Ground turkey stays lean, and the warm chili spices carry the whole thing.

Ingredients (makes 6 servings)

• Lean ground turkey: 900 g (2 lb)
• Olive oil: 1 tbsp
• Yellow onion, chopped: 1 large
• Sweet potatoes, peeled and cubed: 700 g (1 1/2 lb)
• Garlic cloves, minced: 4
• Canned diced tomatoes: 800 g (28 oz)
• Canned black beans, drained and rinsed: 400 g (14 oz)
• Chili powder: 2 tbsp
• Ground cumin: 1 tbsp
• Kosher salt and black pepper: 1 tsp and 1/2 tsp

Instructions

Step 1: Set a large skillet over medium-high heat and add the 1 tbsp olive oil. Crumble in the 900 g (2 lb) ground turkey and cook it for 6 minutes, breaking it up with a spoon, until no pink remains. You’ll want to drain off any liquid before it goes into the slow cooker.

Step 2: Transfer the cooked turkey to the slow cooker and add the chopped onion, 700 g (1 1/2 lb) sweet potato cubes, and 4 minced garlic cloves. Pour in the 800 g (28 oz) diced tomatoes with their juices and the drained 400 g (14 oz) black beans. You can stir in the 2 tbsp chili powder and 1 tbsp cumin now, then add the 1 tsp salt and 1/2 tsp pepper.

Step 3: Give everything a good stir and put the lid on. Cook on low heat for 6 hours, until the sweet potatoes are soft but not falling apart. Check it once at the 5-hour mark and add a splash of water if it looks too thick for your liking.

Step 4: Turn the slow cooker off after 6 hours and let the chili sit for 10 minutes before you open the lid. This rest lets the flavors settle and the sauce thicken just a little more. Give it one last stir, then taste and adjust the salt if needed.

Step 5: Ladle the chili into bowls and top it with a spoonful of plain yogurt, sliced avocado, or a handful of crushed tortilla chips. Serve hot, and let people add their own toppings so everyone gets the bowl they want.

Balsamic Pot Roast with Carrots

I make this pot roast when I want the whole house to smell like a slow Sunday. The balsamic vinegar cooks down into a sweet-tangy glaze around the beef, and the carrots turn soft and dark.

Ingredients (makes 8 servings)

• Beef chuck roast: 1.4 kg (3 lb)
• All-purpose flour: 2 tbsp
• Olive oil: 2 tbsp
• Yellow onion, sliced: 1 large
• Carrots, peeled and cut into 5 cm sticks: 6 large
• Garlic cloves, smashed: 5
• Beef broth: 500 ml (2 cups)
• Balsamic vinegar: 80 ml (1/3 cup)
• Dried rosemary: 1 tsp
• Kosher salt and cracked black pepper: 1 1/2 tsp and 1 tsp

Instructions

Step 1: Pat the 1.4 kg (3 lb) chuck roast dry with paper towels and season it on all sides with the 1 1/2 tsp salt and 1 tsp pepper. Heat the 2 tbsp olive oil in a large skillet over medium-high heat and sear the roast 4 minutes per side, until a deep brown crust forms. Don’t move it around once it’s down, you want that crust to stick.

Step 2: Lower the heat to medium and add the sliced onion, 6 large carrot sticks, and 5 smashed garlic cloves to the skillet around the beef. Cook them for 5 minutes, stirring now and then, so the onion starts to pick up some color. The water from the vegetables will loosen the browned bits, which you’ll scrape up next.

Step 3: Move the roast into the slow cooker fat side up and pile the vegetables on top and around the sides. Pour the 500 ml (2 cups) beef broth and 80 ml (1/3 cup) balsamic vinegar into the skillet and scrape the bottom with a wooden spoon to release every stuck bit. You want all that flavor in the pot.

Step 4: Pour the skillet liquid over the roast and sprinkle the 1 tsp dried rosemary over everything. Cover and set the slow cooker to low heat for 8 hours. The roast will be ready when it yields easily to a fork, which you can check at the 7-hour mark without lifting the lid too often.

Step 5: Lift the roast out onto a cutting board and let it rest while you deal with the carrots. If the sauce looks thin, switch the slow cooker to high and let it bubble uncovered for 15 minutes. You’ll see it reduce and thicken around the edges.

Step 6: Slice or shred the beef and return it to the sauce, then spoon the carrots over the top. Serve this straight from the pot with a pile of mashed potatoes, if you want the full Sunday treatment.

Chicken Cacciatore with Peppers and Olives

This is the slow-cooked version of chicken cacciatore, where the peppers and onions melt into a bright tomato sauce and the olives add a salty pop. You get that rustic flavor without watching a pot on the stove.

Ingredients (makes 4 servings)

• Bone-in chicken thighs, skin removed: 8 pieces (about 1.1 kg/2 1/2 lb)
• Olive oil: 2 tbsp
• Red bell pepper, sliced: 2
• Yellow onion, sliced: 1 large
• Garlic cloves, sliced: 4
• Canned crushed tomatoes: 800 g (28 oz)
• Chicken broth: 120 ml (1/2 cup)
• Green olives, pitted and halved: 80 g (1/2 cup)
• Dried oregano: 1 tsp
• Kosher salt and black pepper: 1 tsp and 1/2 tsp

Instructions

Step 1: Season the 8 chicken thighs with the 1 tsp salt and 1/2 tsp pepper. Heat the 2 tbsp olive oil in a large pan over medium-high heat and brown the chicken in two batches, about 4 minutes per side, until the skinless surface turns deep golden. You’re not cooking them through, just building color.

Step 2: Layer the 2 sliced red peppers and sliced onion in the bottom of the slow cooker and scatter the 4 sliced garlic cloves over them. Arrange the browned chicken on top, then pour in the 800 g (28 oz) crushed tomatoes and 120 ml (1/2 cup) chicken broth. Add the 80 g (1/2 cup) olives and 1 tsp oregano around the chicken, not on top, so they flavor the sauce.

Step 3: Cover and cook on low heat for 5 hours, until the chicken feels tender when you press a piece with a spoon. At the 4-hour mark, you can lift the lid and push the peppers down under the sauce so they braise evenly. The liquid should look glossy and slightly thickened.

Step 4: Taste the sauce and add more salt or a pinch of red pepper flakes if you want a little heat. Stir the olives through the sauce and let it sit on warm for 10 minutes. You’ll notice the tomato flavor sharpens as it rests.

Step 5: Serve the chicken in shallow bowls with a spoonful of sauce, peppers, and olives over each piece. Pass a bowl of crusty bread or a side of short pasta so everyone can soak up the extra sauce.

Beef and Barley Mushroom Soup

This soup is built on a long beef and mushroom base that gives the barley something to soak up. I use a mix of fresh mushrooms and a good beef broth, so the finished pot tastes much deeper than the short prep would suggest.

Ingredients (makes 6 servings)

• Beef stew meat, cut into small cubes: 900 g (2 lb)
• Pearl barley: 200 g (1 cup)
• Cremini mushrooms, sliced: 340 g (12 oz)
• Carrots, peeled and sliced: 3 medium
• Celery stalks, sliced: 3
• Yellow onion, diced: 1 medium
• Beef broth: 1.5 L (6 cups)
• Tomato paste: 2 tbsp
• Dried thyme: 1 tsp
• Kosher salt and black pepper: 1 tsp and 1/2 tsp

Instructions

Step 1: Set a large skillet over medium-high heat and add the 900 g (2 lb) beef cubes in a single layer. Sear them for 5 minutes, turning once, until they are browned on two sides. You want a deep crust on the beef because that is where the soup gets its richness.

Step 2: Move the beef to the slow cooker and add the 200 g (1 cup) barley, 340 g (12 oz) mushrooms, 3 sliced carrots, 3 sliced celery stalks, and diced onion. Whisk the 2 tbsp tomato paste into the 1.5 L (6 cups) beef broth, then pour it over the vegetables. You can stir in the 1 tsp thyme, 1 tsp salt, and 1/2 tsp pepper now.

Step 3: Give everything one good stir and cover. Cook on low heat for 7 hours, until the barley is tender and the beef shreds easily when you press a piece against the side of the pot. The broth will be a little thick because of the barley, which is exactly right.

Step 4: Lift the lid and stir the soup once, scraping down any barley that stuck to the sides. If it is too thick for your taste, pour in another 120 ml (1/2 cup) of beef broth and let it warm through for 5 minutes. Taste, then add more salt if it reads flat.

Step 5: Ladle the hot soup into deep bowls and top each one with a few fresh parsley leaves if you have them. Serve with buttered bread, and don’t skimp on the broth, it’s the best part.

Lentil Butternut Squash Curry

This curry happens to be meatless, but it never feels light. The butternut squash breaks down around the edges, the lentils go creamy, and the coconut milk pulls it all into a sauce you’ll spoon over rice.

Ingredients (makes 4 servings)

• Butternut squash, peeled and cubed: 700 g (1 1/2 lb)
• Dried brown lentils, rinsed: 200 g (1 cup)
• Coconut milk: 400 ml (1 can)
• Yellow onion, diced: 1 medium
• Garlic cloves, minced: 3
• Fresh ginger, grated: 1 tbsp
• Curry powder: 2 tbsp
• Vegetable broth: 500 ml (2 cups)
• Baby spinach: 100 g (4 cups)
• Kosher salt: 1 tsp

Instructions

Step 1: Put the 700 g (1 1/2 lb) squash, 200 g (1 cup) lentils, diced onion, 3 minced garlic cloves, and 1 tbsp grated ginger in the slow cooker. Add the 2 tbsp curry powder and 1 tsp salt, then pour in the 500 ml (2 cups) vegetable broth and 400 ml (1 can) coconut milk. You can stir once to combine, but don’t overmix the squash or it will break apart too early.

Step 2: Cover and cook on low heat for 6 hours, until the lentils are tender and the squash is soft at the edges. At the 5-hour mark, you can give it a gentle stir and check that there is still enough liquid. If it looks dry, add 120 ml (1/2 cup) water.

Step 3: Uncover the pot and stir the curry slowly with a wooden spoon, letting the squash mash a little into the sauce. You’ll see the coconut milk has taken on a warm golden color and the lentils have thickened everything.

Step 4: Add the 100 g (4 cups) baby spinach in two handfuls and fold it under the sauce so it wilts in the residual heat. Give the curry two minutes, then taste it and adjust the salt or add a pinch more curry powder if you want it bolder. The spinach should be just dark green, not grey.

Step 5: Spoon the curry over steamed basmati rice or flatbread, and finish with a scatter of fresh cilantro if you like it. Serve it hot with a wedge of lime on the side for a quick squeeze.

Braised Beef Short Ribs with Onions

This is the kind of dinner that looks like it took all day, because it did, mostly unattended. Short ribs go tender in a sticky onion sauce, and the slow cooker does the work while you ignore it.

Ingredients (makes 4 servings)

• Beef short ribs, bone-in: 1.4 kg (3 lb)
• Olive oil: 2 tbsp
• Yellow onions, sliced thin: 3 large
• Garlic cloves, smashed: 5
• Tomato paste: 3 tbsp
• Beef broth: 500 ml (2 cups)
• Balsamic vinegar: 60 ml (1/4 cup)
• Brown sugar: 1 tbsp
• Dried rosemary: 1 tsp
• Kosher salt and black pepper: 1 tsp and 1/2 tsp

Instructions

Step 1: Pat the 1.4 kg (3 lb) short ribs dry and season them with the 1 tsp salt and 1/2 tsp pepper. Heat the 2 tbsp olive oil in a wide pan over medium-high heat and sear the ribs in two batches for about 5 minutes total, turning until deeply browned on all sides. You may need to tilt the pan to get the edges.

Step 2: Lower the heat to medium and add the 3 large sliced onions to the same pan. Cook them for 8 minutes, stirring every couple of minutes, until they soften and take on some color. The onions will release liquid, and you’ll use that to scrape up the browned bits.

Step 3: Push the onions aside and spoon in the 3 tbsp tomato paste. Let it cook for 1 minute, then stir it into the onions until it darkens a shade. You want that raw tomato flavor gone before anything goes into the slow cooker.

Step 4: Move the onion mixture to the slow cooker and nestle the browned short ribs on top, bone side up. Stir the 500 ml (2 cups) beef broth, 60 ml (1/4 cup) balsamic vinegar, 1 tbsp brown sugar, and 1 tsp rosemary in a bowl, then pour the liquid around the ribs. You don’t need to cover the beef completely.

Step 5: Cover and set the slow cooker to low heat for 8 hours. When the ribs are done, the meat will pull away from the bone with a gentle tug, and the sauce will look dark and glossy. Check them at 7 hours if your slow cooker runs hot.

Step 6: Skim the excess fat from the surface of the sauce with a spoon, then you can serve the ribs over polenta or mashed potatoes. Spoon plenty of the onion sauce over each rib and set out a fork and knife.

Moroccan Chicken with Apricots and Chickpeas

I keep a jar of dried apricots in the pantry for this one. They soften into the sauce and balance the warm spices, while the chickpeas make the whole pot more substantial. You get a slightly sweet, deeply savory chicken dinner from one slow cooker.

Ingredients (makes 6 servings)

• Bone-in skinless chicken thighs: 1.1 kg (2 1/2 lb)
• Olive oil: 2 tbsp
• Yellow onion, sliced: 1 large
• Garlic cloves, minced: 4
• Dried apricots, halved: 150 g (1 cup)
• Canned chickpeas, drained and rinsed: 400 g (14 oz)
• Chicken broth: 500 ml (2 cups)
• Ground coriander: 2 tsp
• Ground cumin: 2 tsp
• Kosher salt and black pepper: 1 tsp and 1/2 tsp

Instructions

Step 1: Season the 1.1 kg (2 1/2 lb) chicken thighs with the 1 tsp salt and 1/2 tsp pepper. Heat the 2 tbsp olive oil in a large pan over medium-high heat and brown the chicken in two batches, about 4 minutes per side, until the outside turns deep golden. You aren’t cooking it through here.

Step 2: Put the sliced onion, 4 minced garlic cloves, 150 g (1 cup) dried apricots, and drained 400 g (14 oz) chickpeas in the slow cooker and lay the browned chicken on top. Whisk the 2 tsp coriander and 2 tsp cumin into the 500 ml (2 cups) chicken broth, then pour the spiced liquid over the chicken. You can tuck some apricots under the pieces so they soften in the sauce.

Step 3: Cover and cook on low heat for 5 hours, until the chicken is tender enough to pierce easily with a fork. About halfway through, you can lift the lid and turn the chicken once so the top stays moist. The sauce will smell warm and faintly sweet.

Step 4: Turn off the slow cooker and let the pot sit for 10 minutes before you lift the lid. Skim any excess fat from the surface, then taste the sauce and adjust the salt if it needs a little more. You’ll notice the apricots have gone soft and jammy.

Step 5: Serve the chicken with a spoonful of apricots and chickpeas over couscous or rice, and sprinkle on some fresh parsley or toasted almonds if you want extra texture. Spoon the sauce over everything.

Turkey Sausage and White Bean Stew

This stew leans on the sausage to carry the garlic and herbs, so you barely have to season it yourself. White beans soften into the broth and kale wilts right at the end, giving you a full dinner in one pot.

Ingredients (makes 6 servings)

• Turkey sausage, sliced into coins: 680 g (1 1/2 lb)
• Canned cannellini beans, drained and rinsed: 800 g (two 400 g/14 oz cans)
• Yellow onion, chopped: 1 large
• Carrots, peeled and sliced: 3 medium
• Garlic cloves, sliced: 5
• Chicken broth: 750 ml (3 cups)
• Canned crushed tomatoes: 400 g (14 oz)
• Dried basil: 1 tsp
• Chopped kale: 100 g (4 cups)
• Kosher salt and black pepper: 1/2 tsp and 1/2 tsp

Instructions

Step 1: Set a nonstick pan over medium heat and add the 680 g (1 1/2 lb) turkey sausage coins in a single layer. Cook them for 5 minutes, turning once, until browned on both sides. You don’t need to add any oil, the sausage will release enough on its own.

Step 2: Move the browned sausage to the slow cooker and add the chopped onion, 3 sliced carrots, and 5 sliced garlic cloves. Drain and rinse the 800 g (two cans) cannellini beans, then you can pour them in along with the 750 ml (3 cups) chicken broth and 400 g (14 oz) crushed tomatoes. Stir in the 1 tsp dried basil, 1/2 tsp salt, and 1/2 tsp pepper.

Step 3: Give the stew a good stir and cover. Cook on low heat for 6 hours, until the beans are creamy and the carrots are tender. Check the liquid level at 5 hours, and if it looks too thick, you can splash in 120 ml (1/2 cup) water.

Step 4: Fold the 100 g (4 cups) chopped kale into the hot stew and cover the slow cooker for 5 minutes. You want the kale to wilt and turn bright green, not cook to grey. Then taste the broth and add more salt and pepper if it needs a lift.

Step 5: Ladle the stew into wide bowls and finish with a drizzle of olive oil and a few shards of crusty bread. Serve it hot, and you can let the sausage and beans carry the meal.

Vegetarian Pumpkin and Black Bean Chili

This chili uses pumpkin puree as a thick, earthy base, so it feels rich without any meat. Black beans and a good hit of chili powder make it hearty enough for a cold fall night, and it only gets better the next day.

Ingredients (makes 8 servings)

• Canned pumpkin puree: 425 g (15 oz)
• Canned black beans, drained and rinsed: 800 g (two 400 g/14 oz cans)
• Canned diced tomatoes: 800 g (28 oz)
• Yellow onion, chopped: 1 large
• Garlic cloves, minced: 4
• Chili powder: 2 tbsp
• Ground cumin: 1 tbsp
• Smoked paprika: 1 tsp
• Vegetable broth: 250 ml (1 cup)
• Kosher salt and black pepper: 1 tsp and 1/2 tsp

Instructions

Step 1: Put the 425 g (15 oz) pumpkin puree, drained 800 g (two cans) black beans, 800 g (28 oz) diced tomatoes with their juices, chopped onion, and 4 minced garlic cloves into the slow cooker. Add the 2 tbsp chili powder, 1 tbsp cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp pepper. You can stir everything together until no streaks of pumpkin remain.

Step 2: Pour in the 250 ml (1 cup) vegetable broth and stir once more. The mixture will look quite thick before it starts, which is what you want for a slow-cooked chili. Cover and set the slow cooker to low heat for 6 hours.

Step 3: Lift the lid at the 5-hour mark and give the chili a stir. If it is thicker than you like, add 120 ml (1/2 cup) of water or broth and let it continue cooking. The pumpkin will mellow and the beans will soften further.

Step 4: Turn off the slow cooker when the cook time is done and let the chili sit for 10 minutes. Taste it, then adjust the salt or add a squeeze of lime juice to brighten the whole pot. You’ll notice the flavors deepen as it rests.

Step 5: Spoon the chili into bowls and you can top each one with a spoonful of sour cream, sliced green onions, or a few crumbled tortilla chips. Serve it hot with a side of cornbread.

Lemon Garlic Chicken Thighs with Baby Potatoes

This is the one to make when you want a slow-cooked dinner that still tastes bright. Lemon, garlic, and chicken juices mingle with baby potatoes, and the whole thing comes out tender without a single sear.

Ingredients (makes 4 servings)

• Bone-in chicken thighs, skin removed: 8 pieces (about 900 g/2 lb)
• Baby potatoes, halved: 680 g (1 1/2 lb)
• Lemon, sliced into rounds, seeds removed: 2
• Garlic cloves, smashed: 6
• Chicken broth: 180 ml (3/4 cup)
• Olive oil: 2 tbsp
• Dried oregano: 1 tsp
• Kosher salt and black pepper: 1 tsp and 1/2 tsp
• Fresh parsley, chopped, for serving: a handful

Instructions

Step 1: Place the 680 g (1 1/2 lb) halved baby potatoes in the slow cooker and lay the 8 chicken thighs on top in a single layer as much as you can. Tuck the 2 sliced lemons and 6 smashed garlic cloves around the chicken, then drizzle over the 2 tbsp olive oil. Sprinkle the 1 tsp salt, 1/2 tsp pepper, and 1 tsp oregano over everything.

Step 2: Pour the 180 ml (3/4 cup) chicken broth down the side of the pot so you don’t wash the seasonings off the chicken. Cover and cook on low heat for 5 hours, until the potatoes are fork-tender and the chicken is cooked through. The lemon slices will have softened and given up some juice.

Step 3: Turn off the slow cooker and lift out the chicken and potatoes with a slotted spoon. You can discard the lemon slices or leave them in for a stronger citrus note. Spoon a little of the cooking liquid over the top before serving.

Step 4: Serve the chicken and potatoes in shallow bowls with a handful of chopped parsley over each one and a lemon wedge on the side. Squeeze that extra lemon over your plate right before you eat.

The move that matters most across these is the quick sear or bloom before the lid goes on. Taking six or seven minutes to brown beef, soften onions, or toast spices gives the long cook something deep to build on. Even dump-and-go versions taste better with that head start.

Pick whichever one fits your night and let the slow cooker carry the work from there. A fall dinner that cooks while you live your life is worth making.