A Taste of Fall

img_2033Fall is the season that you look forward to all year and then suddenly disappears to blankets of snow. We want to enjoy every leaf turning, wear our scarves and enjoy the taste and smells of pumpkin more often. While we can’t make fall longer, we can squeeze every ounce of enjoyment out of it.

Why not go on a hike, drive, ride or other fall adventure and come back to the aromas of autumn taking over your room! Take a look at some delicious fall Crock-Pot meal and cocktail recipes that keep you falling for fall.

Find all these recipes and more on our “Dining In” Pinterest board!  Have a favorite Crock-pot recipe? Share it below!

Crock-Pot Fall Meals

Chili Mac ‘n Cheese

Ingredients

  • 3 tbsp. extra-virgin olive oil
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 4 garlic cloves, minced
  • 2 tsp. chili powder
  • 1 tbsp. ground cumin
  • 1 tbsp. cayenne
  • 2 lb. lean ground beef
  • 2 28-oz. cans crushed tomatoes
  • 15 oz. kidney beans, drained and rinsed
  • 1/2 lb. small pasta, such as macaroni or fusilli
  • 2 c. shredded Cheddar
  • 2 c. shredded Monterey Jack cheese
  • Scallions, jalapeño, avocado, cilantro, and sour cream, for garnish

Directions

  1. Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and garlic and cook until softened. Add chili, cumin, and cayenne until fragrant, 1 minute. Add ground beef and cook until browned.
  2. Transfer beef mixture to slow cooker along with tomatoes and kidney beans and season generously with salt and pepper. Cover and cook on low, 6 hours.
  3. When ready to serve, bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain and set aside.
  4. Add pasta and cheese to slow cooker and stir until melted. Serve with scallions, jalapeños, avocado, cilantro, sour cream and cheese.

Cider-Braised Pot Roast

 Ingredients
  • 1 c. apple cider
  • 3 tbsp. tomato paste
  • 2 tbsp. flour
  • 2 tbsp. Worcestershire sauce
  • kosher salt
  • Pepper
  • 3 medium parsnips
  • 2 medium sweet potatoes
  • 1 medium onion
  • 4 clove garlic
  • 2 sprig fresh rosemary
  • 1 bottom round roast or chuck roast

Directions

  1. In a 5- to 6-quart slow cooker, whisk together the cider, tomato paste, flour, Worcestershire, and 1/4 teaspoon each salt and pepper. Add the parsnips, sweet potatoes, onion, garlic, and rosemary and toss to combine.
  2. Season the roast with 1 teaspoon each salt and pepper and nestle among the vegetables. Cook, covered, until the meat is tender, 6 to 7 hours on high or 8 to 9 hours on low.
  3. Transfer the roast to a cutting board and slice. Serve with the vegetables.

Honey Garlic Chicken and Veggies

Ingredients
  • 8 bone-in, skin-on chicken thighs
  • 16 ounces baby red potatoes, halved
  • 16 ounces baby carrots
  • 16 ounces green beans, trimmed
  • 2 tablespoons chopped fresh parsley leaves

For the sauce

  • 1/2 cup reduced sodium soy sauce
  • 1/2 cup honey
  • 1/4 cup ketchup
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground black pepper

Directions

  1. In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.
  2. Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour. Add green beans during the last 30 minutes of cooking time.
  3. OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
  4. Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.

Sweet Potato Chili

Ingredients

  • 28 ounce (796 ml) can diced tomatoes
  • 23 ounce (680 ml) can tomato sauce
  • 1 tsp chili powder
  • 1 tsp cayenne pepper
  • 1 tablespoon ground cumin
  • 2 teaspoons paprika
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt
  • 2 large sweet potatoes, peeled and chopped into 1” pieces
  • 1 medium onion, coarsely chopped
  • 2 cloves garlic, minced
  • 2 15 oz cans kidney beans, drained; or 3 cups cooked kidney beans (start with 1.5 c dry beans, soak overnight)
  • 1 cup corn, frozen and thawed
  • 1 lb ground beef sirloin (optional)
  • 1 cup chicken broth

Directions

  1. If using cooked beans, soak 1.5 cups kidney beans overnight, rinse and pre-cook while preparing the rest of the chili.
  2. Roast the corn until most pieces have a dark/charred corner, either in your slow cooker, if it has that function, or on the stove top. A dry pan or pot works best. Set aside corn and brown the meat (in slow cooker or on stove stop).
  3. Combine all ingredients in the base of your slow cooker and stir to mix well. Cook on low for 8 hours.

Cranberry Pork Loin

Ingredients

  • 3 lb pork loin
  • 1 (14 oz) can jelled cranberry sauce
  • 1/2 c. cranberry juice
  • 1/2 c. sugar
  • 1 tsp mustard
  • 1/2 tsp ground cloves
  • 2 Tbsp cornstarch
  • 2 Tbsp cold water

Directions

  1. Place roast in slow cooker. In a medium size bowl mash cranberry sauce; stir in cranberry juice, sugar and seasoning until mixed. Pour mixture over pork loin. Cover and cook on low for 6-8 hours.
  2. Remove pork loin from crock pot to platter and cover with tin foil to keep warm. Measure 2 c. of liquid from the crock pot using as much fat from the liquid as possible. Pour liquid into saucepan and bring to a boil over medium heat.
  3. In a small bowl combine cornstarch and cold water to make paste. Stir paste mixture into saucepan. Cook and stir until thickened. Serve with pork.

Curried Vegetable and Chickpea Stew

Ingredients

  • 1 teaspoon olive oil
  • 1 large onion, diced
  • 2 medium red or yellow potatoes, diced
  • 1 tablespoon kosher salt
  • 1 tablespoon curry powder
  • 1 tablespoon brown sugar
  • 1-inch piece ginger, peeled and grated (about 1 tablespoon)
  • 3 garlic cloves, minced
  • 1/8 teaspoon cayenne pepper, optional
  • 2 cups vegetable broth
  • 2 (15.5-ounce) cans chickpeas, drained and rinsed
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 medium head of cauliflower, cut into bite-sized florets
  • 1 (28-ounce) can diced tomatoes with their juices
  • 1/4 teaspoon black pepper
  • 1 (10-ounce) bag baby spinach
  • 1 cup coconut milk

Directions

  1. Heat the oil in a skillet over medium heat. Sauté the onion with one teaspoon of salt until translucent, about 5 minutes. Add the potatoes and another teaspoon of salt, and sauté until just translucent around the edges.
  2. Stir in the curry, brown sugar, ginger, garlic, and cayenne and cook until fragrant, about 30 seconds. Pour in 1/4 cup of broth and scrape up any toasty bits from the bottom of the pan. Transfer this onion-potato mixture into the bowl of a 6-quart or larger slow cooker. (Halve this recipe for a smaller slow cooker.)
  3. To the slow cooker, add the rest of the broth, chickpeas, bell pepper, cauliflower, tomatoes with their juices, pepper, and final teaspoon of salt. Stir to combine. The liquid should come about halfway up the sides of the bowl; add more broth as necessary. Cover and cook for 4 hours on HIGH.
  4. Stir in the spinach and coconut milk. Cover with lid for a few more minutes to allow the spinach to wilt. Taste and correct the salt and other seasonings as needed.
  5. Serve on its own or over couscous, Israeli couscous, or orzo pasta.

Crock-Pot Cocktails

Crock Pot Cranberry Cider

Ingredients

  • 8 cups (64 ounces) Cranberry Juice
  • 4 cups (32 ounces) Apple Cider
  • 1 cup fresh cranberries
  • 2 tbsp packed brown sugar
  • 4 cinnamon sticks (plus more for garnish)
  • 1 tbsp whole cloves (tied in a cheesecloth to contain them)
  • 1 ounce light or dark rum per served glass – *opt

Instructions

  1. Combine cranberry juice, apple cider, cranberries, brown sugar, cinnamon sticks & cloves in crock pot.
  2. Cook on high if you plan on using within 2-3 hours. Cook on low for longer.
  3. Allow to simmer & warm until ready to serve- stirring occasionally.
  4. Ladle into mugs, garnish with additional cinnamon stick
  5. Add in one ounce of rum per mug if desired.

Hot Caramel Apple Cocktail

Ingredients

  • 1 quart + 1 1/2 cups apple cider
  • 1 1/2 cups Apple liqueur
  • 1 cup spiced rum
  • 1/2 cup caramel-flavored syrup
  • 3 apples, chopped
  • 4 cinnamon sticks
  • Caramel Apple Suckers (optional)

Directions

  1. Place everything in the slow cooker (except the suckers).
  2. Cook on the low setting for 1-2 hours.
  3. Serve warm. Use suckers to stir.

For a Breckenridge twist, you can pick up Breckenridge Spiced Rum at the Breckenridge Distillery in town or off Airport Road.

Apple Cider Bourbon Whiskey Cocktail

Ingredients

  • 6 oz warm apple cider
  • 2 oz bourbon whiskey
  • cinnamon sticks and apples, for garnish (optional)

Instructions

  1. Put the apple cider in a crock pot and heat on low for at least an hour.
  2. Pour 2 ounces of bourbon whiskey into a glass.
  3. Pour 6 ounces of warm apple cider over the whiskey. Stir gently to combine.

Hot Apple Martinis

Ingredients

  • 1 c. Vanilla Vodka
  • 3 c. Apple Cider
  • Cinnamon Sticks
  • Caramel Sauce
  • Cinnamon, Sugar and apple slices for garnish

Directions

  1. Place apple juice and cinnamon sticks in crock.
  2. Cover and crock on HIGH for 1-2 hours, until apple juice is very hot.
  3. When juice is hot, add the vanilla vodka and stir.
  4. Turn crock to WARM setting once you have added the vanilla vodka.
  5. Mix equal parts of cinnamon and sugar in a shallow bowl.
  6. Wet rims of martini glasses with a lemon and dip glasses into cinnamon-sugar mix.
  7. Drizzle caramel sauce in the bottom of the martini glass.
  8. Carefully pour apple martinis into prepared glasses and serve warm with additional cinnamon sticks or apple slices, if desired.

Mulled Wine

Ingredients

  • 1 bottle red wine
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/4 cup brandy
  • 2 cinnamon sticks
  • 1 tsp whole allspice berries
  • 4 star anise
  • 1/2 tsp whole cloves
  • 5 whole cardamom pods, lightly crushed with the back of a spoon to expose the seeds
  • 1/2 vanilla bean, slit down the center (if you save pods this is a good time to reuse one)
  • a good grating of fresh nutmeg (about 1/4 tsp)
  • 8 clementines, cut in half (remove any seeds)
  • garnish each glass with a cinnamon stick and a star anise

Directions

  • Put the water and sugar in the crock pot and turn on high. Stir to dissolve the sugar. Juice 4 of the clementines and add to the pot.
  • Add the rest of the ingredients and heat until the wine just gets to a simmer. Then turn the dial to the ‘keep warm’ setting and let it sit for about 30 minutes before serving.
  • You can strain the wine before serving, or not.

Hot Buttered Rum

Ingredients
  • 2 qts water
  • 1 26oz bottle of dark rum (or 750 mls)
  • 3 cinnamon sticks
  • 2 cups brown sugar
  • ¼ cup butter
  • 6 cloves
  • 1 tsp nutmeg
  • 1 tsp salt

Directions

  1. Place all the ingredients into a crock pot and steep for 2 to 6 hours.
  2. Serve!