Easy Slow Cooker Recipes for Autumn: Warming Dinners With Minimal Effort

Once the evenings start getting colder, the slow cooker comes into its own. A few minutes of preparation in the morning can mean coming home to a proper warming dinner, with very little to do beyond serving it up. It is particularly useful for the sort of food autumn naturally lends itself to: rich stews, casseroles, curries, root vegetables and cheaper cuts of meat that become tender after several hours of gentle cooking.

The best slow cooker recipes should also be genuinely easy. You should not need to fry five different ingredients, dirty half the kitchen and prepare a separate sauce before anything reaches the slow cooker. The recipes below keep preparation straightforward, use ingredients readily available in UK supermarkets and are designed to produce filling family dinners with minimal effort.

Slow Cooker Beef Stew

A classic beef stew is one of the most reliable slow cooker dinners. Stewing beef becomes tender over several hours, while potatoes and carrots cook in the same rich gravy, leaving very little to prepare separately.

Serves: 4
Cooking time: 7–8 hours on low

Ingredients:

• 600g stewing beef, cut into chunks
• 500g potatoes, cut into large pieces
• 3 carrots, sliced
• 1 large onion, chopped
• 2 tbsp tomato purée
• 500ml beef stock
• 1 tsp dried thyme
• 1 tbsp Worcestershire sauce
• Salt and black pepper
• 1–2 tbsp cornflour, optional

Method:

1. Add the beef, potatoes, carrots and onion to the slow cooker.
2. Stir the tomato purée, thyme and Worcestershire sauce into the stock, then pour it over.
3. Season lightly, cover and cook on low for 7–8 hours until the beef is tender.
4. If the gravy is thinner than you would like, mix the cornflour with a little cold water and stir it in during the final 20–30 minutes.

There is no need to brown the beef first, although you can do so if you have time and want a slightly deeper flavour. Serve as it is or with some buttered greens.

Slow Cooker Chicken and Leek Casserole

Chicken thighs work particularly well in a slow cooker because they remain tender and juicy during long cooking. Combined with leeks, carrots and herbs, they make an inexpensive casserole that feels comforting without being overly heavy.

Serves: 4
Cooking time: 6–7 hours on low

Ingredients:

• 600g boneless, skinless chicken thighs
• 2 leeks, sliced
• 2 carrots, sliced
• 1 onion, chopped
• 350ml chicken stock
• 1 tsp dried thyme
• 1 tsp Dijon mustard
• 100ml double cream or 3 tbsp crème fraîche
• Salt and black pepper

Method:

1. Place the chicken, leeks, carrots and onion in the slow cooker.
2. Mix the stock with the thyme and mustard and pour over the chicken.
3. Cover and cook on low for 6–7 hours.
4. Stir in the cream or crème fraîche during the final 20 minutes, then season to taste.

Mashed potato is the obvious accompaniment, but this also works well with rice or crusty bread for soaking up the sauce.

Slow Cooker Sausage Casserole

Sausage casserole is inexpensive, filling and easy to adapt according to what is already in the cupboard. Beans help stretch the sausages across more portions, while tomatoes and peppers create a rich sauce with very little effort.

Serves: 4
Cooking time: 6–7 hours on low

Ingredients:

• 8 pork or vegetarian sausages
• 1 onion, sliced
• 2 peppers, sliced
• 2 x 400g tins chopped tomatoes
• 1 x 400g tin cannellini or butter beans, drained
• 1 tbsp tomato purée
• 1 tsp smoked paprika
• 1 tsp dried mixed herbs
• 100ml stock

Method:

1. Add the onion, peppers, tomatoes, beans, tomato purée, paprika, herbs and stock to the slow cooker.
2. Add the sausages and stir gently.
3. Cover and cook on low for 6–7 hours until the sausages are cooked through.

You can brown the sausages in a frying pan first if you prefer a little more colour and flavour, but it is not essential. Serve with mashed potato, bread or simply in bowls as it is.

Slow Cooker Chilli Con Carne

Chilli is ideal for batch cooking because it is easy to double, freezes well and can be served in several different ways. Make a large batch once and you can have it with rice, spoon it over jacket potatoes or serve it with tortilla chips another evening.

Serves: 6
Cooking time: 6–8 hours on low

Ingredients:

• 500g beef mince
• 1 onion, finely chopped
• 1 red pepper, diced
• 2 x 400g tins chopped tomatoes
• 1 x 400g tin kidney beans, drained
• 2 tbsp tomato purée
• 2 tsp mild chilli powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 150ml beef stock

Method:

1. Add all the ingredients to the slow cooker and break the mince apart thoroughly with a spoon.
2. Stir well, cover and cook on low for 6–8 hours.
3. Check the seasoning before serving and add a little more chilli if you prefer extra heat.

If you have time, browning the mince first gives a better texture, but the recipe will still work if everything goes straight into the slow cooker.

Slow Cooker Chicken Curry

You do not need a long list of spices to make a warming slow cooker curry. Chicken thighs, tomatoes, onion and a few everyday spices create a straightforward family dinner that can be made creamier at the end if you prefer.

Serves: 4
Cooking time: 5–6 hours on low

Ingredients:

• 600g boneless chicken thighs, cut into large pieces
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 x 400g tin chopped tomatoes
• 2 tbsp medium curry powder
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 150ml chicken stock
• 100ml coconut milk or 3 tbsp natural yoghurt, optional
• Fresh coriander, optional

Method:

1. Put the chicken, onion, garlic, tomatoes, spices and stock into the slow cooker.
2. Stir, cover and cook on low for 5–6 hours.
3. For a creamier curry, stir in coconut milk during the final 30 minutes. If using yoghurt, stir it through just before serving rather than cooking it for hours.

Serve with rice, naan or simple steamed vegetables. Add frozen spinach towards the end if you want to increase the vegetables without creating another side dish.

Slow Cooker Pork and Apple Casserole

Pork and apple is a classic autumn combination, and slow cooking gives the apples time to soften into the sauce while the pork becomes tender. Pork shoulder works particularly well and is usually more suitable for long cooking than very lean cuts.

Serves: 4
Cooking time: 7–8 hours on low

Ingredients:

• 700g diced pork shoulder
• 2 eating apples, peeled and cut into chunks
• 1 onion, sliced
• 2 carrots, sliced
• 350ml chicken stock
• 1 tsp dried sage
• 1 tbsp wholegrain mustard
• 100ml dry cider, optional
• Salt and black pepper

Method:

1. Add the pork, apples, onion and carrots to the slow cooker.
2. Mix the stock with the sage and mustard. If using cider, reduce the stock slightly and add the cider too.
3. Pour over the pork, cover and cook on low for 7–8 hours.
4. Season before serving and thicken the sauce with a little cornflour if needed.

Serve with mashed potato and green vegetables for a proper cold-weather dinner.

Slow Cooker Butternut Squash and Lentil Curry

This vegetarian curry is filling enough to stand on its own rather than feeling like a side dish with the meat removed. Lentils add substance and protein, while butternut squash provides the sweetness and texture that works so well with warming spices.

Serves: 4–6
Cooking time: Around 6 hours on low

Ingredients:

• 1 medium butternut squash, peeled and cut into chunks
• 150g red lentils, rinsed
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 x 400g tin chopped tomatoes
• 1 x 400ml tin coconut milk
• 2 tbsp curry powder
• 1 tsp ground cumin
• 150ml vegetable stock
• 100g spinach, optional

Method:

1. Add the squash, lentils, onion, garlic, tomatoes, coconut milk, spices and stock to the slow cooker.
2. Stir thoroughly, cover and cook on low for around 6 hours until the squash and lentils are tender.
3. Stir through the spinach during the final 10–15 minutes if using.

Serve with rice or flatbreads. The curry also reheats well, making it a useful option for lunches or another dinner later in the week.

Slow Cooker Beef and Ale Casserole

For something richer than a traditional beef stew, ale adds depth to the gravy and works particularly well with root vegetables and herbs. Choose a brown ale, bitter or stout-style beer rather than anything too heavily hopped.

Serves: 4
Cooking time: 7–8 hours on low

Ingredients:

• 700g stewing beef
• 1 onion, chopped
• 2 carrots, sliced
• 2 parsnips, cut into chunks
• 330ml ale
• 200ml beef stock
• 1 tbsp tomato purée
• 1 tsp dried thyme
• 1 tbsp Worcestershire sauce
• 1 tbsp cornflour, optional

Method:

1. Place the beef, onion, carrots and parsnips in the slow cooker.
2. Mix the ale, stock, tomato purée, thyme and Worcestershire sauce together and pour over.
3. Cook on low for 7–8 hours until the beef is tender.
4. Thicken with cornflour mixed with cold water during the final 20 minutes if required.

This is particularly good with creamy mashed potato, although a thick slice of crusty bread is often all you need.

Slow Cooker Chicken, Mushroom and Bacon Casserole

Chicken, mushrooms and bacon make a rich autumn casserole without requiring an especially complicated ingredient list. Bacon brings plenty of flavour to the sauce, while cream or crème fraîche added towards the end gives it a comforting finish.

Serves: 4
Cooking time: Around 6 hours on low

Ingredients:

• 600g boneless chicken thighs
• 150g bacon lardons
• 250g mushrooms, sliced
• 1 onion, chopped
• 300ml chicken stock
• 1 tsp dried thyme
• 1 tsp Dijon mustard
• 100ml double cream or 3 tbsp crème fraîche
• Black pepper

Method:

1. Add the chicken, bacon, mushrooms and onion to the slow cooker.
2. Mix the stock with the thyme and mustard and pour it over.
3. Cover and cook on low for around 6 hours.
4. Stir in the cream or crème fraîche during the final 20 minutes and add black pepper to taste.

The bacon and stock may already provide plenty of salt, so taste the finished casserole before adding more. Serve with mash, rice or steamed greens.

Slow Cooker Vegetable Stew With Dumplings

A vegetable stew does not need meat to feel substantial. Root vegetables, beans and a rich gravy make this a proper autumn dinner, while fluffy dumplings added towards the end turn it into classic comfort food.

Serves: 4–6
Cooking time: 6–7 hours on low, plus around 45 minutes for the dumplings

Ingredients:

• 3 carrots, cut into chunks
• 2 parsnips, cut into chunks
• 400g potatoes, cut into chunks
• 2 leeks, sliced
• 1 x 400g tin butter beans, drained
• 600ml vegetable stock
• 2 tbsp tomato purée
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 150g self-raising flour
• 75g vegetable suet
• Cold water, as needed

Method:

1. Add the carrots, parsnips, potatoes, leeks, beans, stock, tomato purée and herbs to the slow cooker.
2. Cover and cook on low for 6–7 hours until the vegetables are tender.
3. For the dumplings, mix the flour and suet with enough cold water to form a soft dough, then shape into small balls.
4. Turn the slow cooker to high, place the dumplings on top of the stew and cook for another 40–50 minutes with the lid on, until the dumplings are cooked through.

If the stew seems particularly thin before adding the dumplings, stir in a little cornflour mixed with cold water first.

How to Get Better Results From Your Slow Cooker

Slow cookers are forgiving, but a few simple habits make a noticeable difference to the finished dinner.

Don’t Add Too Much Liquid

Very little moisture escapes from a slow cooker because the lid remains closed for most of the cooking time. A recipe that would need a large quantity of stock on the hob may require considerably less in a slow cooker. If you completely cover the ingredients with liquid, you may end up with soup rather than casserole.

Keep the Lid On

It is tempting to check dinner every hour, but lifting the lid releases heat and can extend the cooking time. Unless you need to add something towards the end, leave the slow cooker alone and let it do its job.

Add Dairy and Delicate Ingredients Near the End

Cream, yoghurt and crème fraîche can separate if cooked for too long, while fresh herbs and delicate green vegetables can lose their flavour and colour. Add these near the end wherever possible.

Choose the Right Cuts of Meat

Slow cooking works particularly well with ingredients that benefit from gentle cooking over several hours. Chicken thighs, stewing beef and pork shoulder generally become more tender and flavoursome than lean cuts that are better suited to faster cooking.

Make Extra for Another Day

Stews, casseroles, curries and chilli are ideal for batch cooking, so consider making more than you need. Cool leftovers promptly, transfer them to suitable containers and refrigerate or freeze them rather than leaving cooked food sitting at room temperature for long periods.

When reheating, make sure food is piping hot throughout and only reheat the portion you intend to eat. Having a couple of homemade dinners in the freezer can turn a busy weeknight into something considerably easier.

What to Serve With Slow Cooker Autumn Dinners

Most slow cooker recipes already contain plenty of substance, so side dishes do not need to be complicated. Choose something simple that works with the sauce and turns the main dish into a complete dinner.

• Creamy mashed potato: ideal with beef stew, pork casserole and creamy chicken dishes.
• Crusty bread: useful for casseroles and vegetable stews when you want minimal preparation.
• Rice: the obvious partner for chilli and slow cooker curries.
• Seasonal greens: cabbage, broccoli or green beans add freshness to richer casseroles.
• Roasted root vegetables: a good choice when the slow cooker recipe does not already contain plenty of vegetables.
• Jacket potatoes: particularly good with chilli, sausage casserole or leftover curry.

The real appeal of slow cooker dinners is that they make comforting autumn food easier rather than more complicated. Load everything in, leave it to cook gently and you can have a rich stew, curry or casserole ready at the end of the day without spending the evening standing over the hob.