13 Cozy Fall Crockpot Dinners Full of Hearty Comfort

Fall nights are the perfect time for simple crockpot meals that fill the house with good smells. These recipes focus on easy prep and ingredients you can find at any store. They turn out hearty and satisfying without much hands on time. I tested them to make sure they work for weeknights or weekends. Scroll down to see the full list of ideas.

Helpful Tips Before You Start

A few adjustments to your usual routine will help these fall crockpot meals cook evenly and taste their best.

Brown the Meat First

Searing beef, pork, or chicken in a skillet before adding it builds richer flavor in stews and roasts. This step takes just a few extra minutes but makes a noticeable difference.

Cut Root Vegetables Evenly

Carrots, potatoes, and parsnips cook at different rates if the pieces vary in size. Aim for similar chunks so everything finishes tender together.

Add Dairy or Thickeners Later

Milk, cream, or cornstarch slurries can separate or break down during long cooking. Stir them in during the final 30 minutes for the right texture.

Start with Less Liquid

Crockpots hold in moisture, so use about one third less broth than a stovetop version of the recipe. You can always add more at the end if the sauce needs thinning.

Taste and Adjust Seasoning at the End

Slow cooking can mute salt and spices over time. Give the dish a final taste and add more salt, pepper, or herbs before serving.

Slow Cooker Beef Stew with Butternut Squash and Kale

This stew brings together chunks of beef, sweet cubes of butternut squash, and tender kale in one pot. It works well on cool fall days when you want a filling meal that mostly cooks itself. The result is a savory broth with soft vegetables and meat that falls apart easily.

Slow Cooker Beef Stew with Butternut Squash and Kale

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1½ pounds beef stew meat
• 1 medium butternut squash, peeled and cut into 1-inch cubes
• 1 bunch kale, stems removed and leaves chopped
• 4 cups beef broth
• 1 large onion, chopped
• 3 carrots, peeled and sliced
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and black pepper to taste

Instructions

 

• Add the beef stew meat, onion, carrots, garlic, tomato paste, thyme, bay leaves, salt, and pepper to the slow cooker.
• Pour in the beef broth and stir until the tomato paste is mostly mixed in.
• Cover and cook on low for 6 hours.
• Stir in the butternut squash cubes and cook for 2 more hours until the squash is tender.
• Add the chopped kale and cook for 30 minutes longer until the leaves soften.

Notes

Cut the squash into similar-sized pieces so it cooks evenly with the beef. If the broth seems thin at the end, gently mash a few squash cubes against the side of the pot to thicken it. Leftovers keep in the fridge for up to three days and reheat well on the stove with a little extra broth to loosen the texture.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board

Crockpot Creamy Chicken and Wild Rice Soup

This soup combines tender chicken with chewy wild rice in a creamy broth that feels satisfying on cool days. It works well for weeknight dinners when you want to set the slow cooker in the morning and come home to a ready meal. The texture stays hearty without being heavy, and the flavors stay simple and savory.

Crockpot Creamy Chicken and Wild Rice Soup

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1 pound boneless skinless chicken breasts
• 1 cup uncooked wild rice
• 4 cups chicken broth
• 1 cup heavy cream
• 2 carrots, sliced
• 2 celery ribs, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

 

• Place the chicken breasts, wild rice, chicken broth, carrots, celery, onion, garlic, thyme, salt, and black pepper into the slow cooker.
• Stir the ingredients gently to combine, then cover and cook on low for 6 to 7 hours until the chicken reaches 165 degrees and the rice is tender.
• Remove the chicken breasts, shred them with two forks, and return the meat to the slow cooker.
• Stir in the heavy cream until fully combined, then let the soup warm for 10 more minutes on low.
• Ladle the soup into bowls and top each serving with chopped fresh parsley.

Notes

Stir the heavy cream in at the end of cooking so it stays smooth and does not separate. If the rice absorbs too much liquid during storage, add a splash of broth when reheating to loosen the texture. The parsley adds a fresh note that balances the richness, so skip it only if you do not have any on hand.

Course: Soup
Cuisine: American
Equipment: Slow Cooker

Slow Cooker Pumpkin Black Bean Chili

This slow cooker pumpkin black bean chili combines hearty black beans with creamy pumpkin for a thick, satisfying meal. It works well on cool evenings when you want a warm bowl ready with little hands-on time. The result is a mildly spiced, comforting dish with earthy depth and a smooth texture.

The pumpkin blends into the broth to create natural thickness while the beans hold their shape. It makes a practical choice for meal prep or casual family dinners.

Slow Cooker Pumpkin Black Bean Chili

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cans (15 ounces each) black beans, drained and rinsed
• 1 can (15 ounces) pumpkin puree
• 1 can (14.5 ounces) diced tomatoes, undrained
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Add the diced onion, minced garlic, and diced red bell pepper to the slow cooker.
• Add the drained black beans, pumpkin puree, diced tomatoes with their juices, and vegetable broth.
• Sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper.
• Stir everything together until the spices are evenly distributed and the pumpkin is fully incorporated.
• Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
• Stir once more before serving to check the consistency.

Notes

The pumpkin puree thickens the chili as it cooks, so avoid adding extra broth unless the mixture looks too dry after several hours. If you prefer a milder flavor, reduce the chili powder by half and taste before serving. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.

Course: Soup
Cuisine: American
Equipment: Slow Cooker

Crockpot Apple Sage Pork Roast with Sweet Potatoes

This crockpot meal brings together tender pork with the natural sweetness of apples and earthy sweet potatoes. The sage adds a savory note that feels right at home on a cool fall evening. It works well for weeknight dinners when you want something filling without much hands-on time.

The finished dish has soft, fork-tender pork and vegetables in a light, flavorful broth. The apples soften during cooking and help create a gentle sauce around the meat and potatoes.

Crockpot Apple Sage Pork Roast with Sweet Potatoes

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 2 pounds pork roast
• 2 large sweet potatoes, peeled and cut into 1-inch cubes
• 2 apples, cored and sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 2 tablespoons fresh sage, chopped
• 1 cup chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Place the cubed sweet potatoes and sliced onion in the bottom of the slow cooker to form a base layer.
• Set the pork roast on top of the vegetables. Sprinkle the salt, pepper, and minced garlic over the meat.
• Arrange the apple slices around and on top of the pork. Scatter the chopped sage over everything.
• Pour the chicken broth around the sides of the roast so it reaches the vegetables.
• Cover and cook on low for 8 hours or until the pork reaches an internal temperature of 145°F and pulls apart easily.
• Remove the pork to a cutting board and let it rest for 5 minutes before slicing or shredding. Serve the meat with the sweet potatoes, apples, and onions from the pot.

Notes

The apples break down slightly during the long cook time and help thicken the broth into a light sauce. If you prefer a thicker gravy, mash a few sweet potato cubes into the liquid after cooking. Leftovers reheat well in a covered skillet over low heat with a splash of broth to keep the pork moist.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker

Slow Cooker Beef Barley Soup with Mushrooms

This soup brings together tender pieces of beef, chewy barley, and earthy mushrooms in a savory broth. It is the kind of meal that simmers quietly in the background while you handle other tasks, making it useful on busy fall days when you want something filling and low effort.

The finished dish has a thick, hearty texture with chunks of vegetable and meat in every spoonful. It suits weeknight dinners or weekend meal prep when the weather turns cooler.

Slow Cooker Beef Barley Soup with Mushrooms

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1 pound beef stew meat, cut into bite-size pieces
• 3/4 cup pearl barley
• 8 ounces cremini mushrooms, sliced
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 6 cups beef broth
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper

Instructions

 

• Add the beef stew meat, barley, mushrooms, onion, carrots, celery, garlic, thyme, and bay leaf to the slow cooker.
• Pour the beef broth over the ingredients and stir to combine everything evenly.
• Season with salt and black pepper to taste.
• Cover and cook on low for 7 to 8 hours until the beef is tender and the barley is soft.
• Remove and discard the bay leaf before serving.

Notes

If the barley absorbs more liquid than expected and the soup becomes too thick, stir in an extra cup of warm broth right before serving. Leftovers keep well in the refrigerator for three days and reheat gently on the stove with a splash of broth to loosen the texture.

Course: Soup
Cuisine: American
Equipment: Slow Cooker

Crockpot Turkey and White Bean Cassoulet

Crockpot turkey and white bean cassoulet is a simple way to enjoy a comforting fall dinner. The slow cooker does the work, turning basic ingredients into a filling meal with minimal hands-on time.

It offers a savory mix of tender turkey pieces and soft white beans in a lightly herbed broth. This recipe works well for family dinners or when you need leftovers that reheat easily.

Crockpot Turkey and White Bean Cassoulet

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Course Main Course

Cuisine French

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1.5 pounds boneless skinless turkey thighs, cut into chunks
• 2 cans (15 ounces each) cannellini beans, drained and rinsed
• 1 large onion, diced
• 3 carrots, peeled and sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 3 cups chicken broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and black pepper to taste
• Chopped fresh parsley for serving

Instructions

 

• Place the turkey chunks in the bottom of the slow cooker.
• Add the diced onion, sliced carrots, chopped celery, minced garlic, and drained beans on top of the turkey.
• Stir in the tomato paste, thyme, rosemary, bay leaves, salt, and black pepper.
• Pour the chicken broth over everything and stir gently to combine the ingredients.
• Cover the slow cooker and cook on low for 6 to 8 hours until the turkey is tender.
• Remove the bay leaves, stir the cassoulet, and serve hot with fresh parsley sprinkled on top.

Notes

Use low heat to keep the beans from breaking down too much and to let the turkey stay moist. Leftovers taste even better the next day after the flavors have settled, and the mixture thickens nicely when stored in the fridge. If the broth seems thin at the end, mash a few beans against the side of the pot before serving to create a heartier texture without adding extra ingredients.

Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Knife, Cutting Board

Slow Cooker Lentil and Vegetable Curry

This slow cooker lentil and vegetable curry brings together earthy lentils and seasonal vegetables in a lightly spiced coconut broth. It works well on busy fall evenings when you want a hands-off meal that still feels filling and warm. The result is a thick, comforting stew with soft lentils and tender vegetables in every bite.

The flavors stay mild enough for most palates yet develop depth from the long simmer. It pairs easily with rice or bread for a complete dinner.

Slow Cooker Lentil and Vegetable Curry

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Course Main Course

Cuisine Indian

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1 cup dried brown lentils, rinsed
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 can (14 ounces) coconut milk
• 2 cups vegetable broth
• 1 can (14.5 ounces) diced tomatoes
• 2 cups fresh spinach
• Salt and black pepper to taste
• Cooked rice, for serving
• Fresh cilantro, for garnish

Instructions

 

• Place the lentils, onion, carrots, bell pepper, and garlic in the slow cooker.
• Sprinkle the curry powder and turmeric over the vegetables and lentils.
• Pour in the coconut milk, vegetable broth, and diced tomatoes. Stir once to combine everything evenly.
• Cover and cook on low for 7 hours.
• Stir in the spinach and let it wilt for 10 minutes.
• Taste and add salt and black pepper as needed. Serve over cooked rice and top with fresh cilantro.

Notes

If the curry thickens too much by the end of cooking, stir in a splash of extra broth before adding the spinach. Leftovers keep well in the fridge for three days and reheat smoothly on the stove with a little water to loosen the texture. Brown lentils hold their shape best here, so avoid red lentils unless you want a softer, more porridge-like result.

Course: Main Course
Cuisine: Indian
Equipment: Slow Cooker, Knife, Cutting Board

Crockpot Chicken Cacciatore with Rosemary Polenta

This crockpot version of chicken cacciatore simmers tender chicken with peppers, mushrooms, and tomatoes into a savory sauce. The rosemary polenta underneath adds a creamy contrast that makes the whole meal feel substantial on cool evenings. It suits weeknight dinners when you want to set the slow cooker in the morning and come home to a ready dish.

Crockpot Chicken Cacciatore with Rosemary Polenta

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Course Main Course

Cuisine Italian

Servings 4 people

Equipment

• Slow Cooker
• Medium Saucepan

Ingredients

  

• 4 boneless, skinless chicken thighs
• 1 large onion, thinly sliced
• 2 red bell peppers, sliced
• 8 ounces cremini mushrooms, quartered
• 3 garlic cloves, minced
• 1 (28-ounce) can crushed tomatoes
• 1 cup chicken broth
• 2 teaspoons dried Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup coarse polenta
• 4 cups water
• 1 tablespoon chopped fresh rosemary
• 2 tablespoons butter
• 1/2 cup grated Parmesan cheese

Instructions

 

• Place the chicken thighs in the slow cooker. Add the sliced onion, red bell peppers, mushrooms, and minced garlic on top.
• Pour in the crushed tomatoes and chicken broth. Sprinkle with Italian seasoning, salt, and black pepper. Stir gently to combine everything around the chicken.
• Cover and cook on low for 6 to 7 hours until the chicken is tender and pulls apart easily.
• About 30 minutes before serving, bring the water to a boil in a medium saucepan. Stir in the polenta, rosemary, and a pinch of salt.
• Reduce heat to low and cook the polenta for 20 to 25 minutes, stirring often until it thickens and becomes creamy. Remove from heat and stir in the butter and Parmesan cheese.
• Spoon the polenta into bowls and top with the chicken cacciatore and sauce.

Notes

Use chicken thighs instead of breasts for the most tender result after long cooking. Stir the polenta frequently near the end to keep it smooth without lumps. Leftovers reheat well with a splash of broth to loosen the polenta. Skip the mushrooms if you prefer a simpler vegetable mix.

Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Medium Saucepan

Slow Cooker Maple Dijon Beef Short Ribs

These slow cooker maple Dijon beef short ribs deliver a hearty fall meal with minimal hands-on time. The beef becomes tender after slow cooking, and the sauce brings a balanced mix of sweet and tangy notes that suits cooler weather.

The dish works well for weeknight dinners or weekend gatherings when you want comfort food ready by evening. It pairs easily with simple sides like mashed potatoes or roasted vegetables.

Slow Cooker Maple Dijon Beef Short Ribs

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Small Bowl

Ingredients

  

• 3 pounds bone-in beef short ribs
• 1/2 cup pure maple syrup
• 1/4 cup Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 large onion, thinly sliced
• 3 garlic cloves, minced
• 1 cup beef broth
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley for serving

Instructions

 

• Season the short ribs evenly with salt and black pepper on all sides.
• In a small bowl, whisk together the maple syrup, Dijon mustard, and apple cider vinegar until smooth.
• Place the sliced onion and minced garlic in the bottom of the slow cooker. Arrange the seasoned short ribs on top in a single layer if possible.
• Pour the maple Dijon mixture over the ribs, then add the beef broth and sprinkle the dried rosemary over everything.
• Cover and cook on low for 8 hours until the meat is very tender and pulls away from the bone easily.
• Serve the ribs hot with the sauce spooned over them and garnish with the chopped fresh parsley.

Notes

The onion slices at the base help keep the ribs from sitting directly in the liquid and add subtle sweetness to the sauce. If you prefer a thicker sauce, transfer the cooking liquid to a saucepan and simmer it on the stove for a few minutes after the ribs are done. Leftovers store well in the fridge for up to three days and reheat gently in a covered pan with a splash of broth to loosen the sauce.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Small Bowl

Crockpot Sausage and Root Vegetable Stew

This stew brings together slices of sausage and chunks of root vegetables in one pot for an easy fall dinner. The slow cooker does the work, turning everything tender while the broth picks up deep savory flavor.

It works well on busy weekdays when you want something warm and filling without much hands-on time. The texture stays hearty with soft vegetables and meaty sausage pieces in every bite.

Crockpot Sausage and Root Vegetable Stew

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Cutting Board
• Knife

Ingredients

  

• 1 lb smoked sausage, sliced into rounds
• 2 carrots, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks
• 2 russet potatoes, cubed
• 1 large onion, diced
• 3 garlic cloves, minced
• 4 cups beef broth
• 1 tsp dried thyme
• Salt and black pepper to taste

Instructions

 

• Add the sliced sausage, carrots, parsnips, potatoes, and onion to the slow cooker.
• Sprinkle the minced garlic and dried thyme over the ingredients, then season with salt and black pepper.
• Pour the beef broth into the slow cooker and stir everything to combine.
• Cover and cook on low for 6 to 8 hours until the vegetables are soft and the flavors have blended.
• Stir once more before serving.

Notes

Taste the broth near the end of cooking and add more salt if the sausage you used is mild. Leftovers keep well in the fridge for up to three days and reheat easily on the stove with a splash of broth to loosen the texture.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife

Slow Cooker Creamy Mushroom Stroganoff with Egg Noodles

This slow cooker stroganoff turns simple mushrooms into a rich and filling dinner. The long cook time lets the mushrooms soak up broth and herbs, creating a thick sauce that feels right for cool fall evenings. It works well on busy days when you want something warm waiting at the end of the day.

The texture stays hearty with tender mushroom pieces and a creamy finish from sour cream. Egg noodles catch the sauce nicely, making each bite comforting without much effort.

Slow Cooker Creamy Mushroom Stroganoff with Egg Noodles

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Large Pot

Ingredients

  

• 16 ounces cremini mushrooms, sliced
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup sour cream
• 8 ounces egg noodles
• 2 tablespoons fresh parsley, chopped

Instructions

 

• Place the sliced mushrooms, diced onion, and minced garlic into the slow cooker.
• Add the vegetable broth, Worcestershire sauce, dried thyme, paprika, salt, and black pepper. Stir everything together.
• Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the mushrooms are soft.
• Stir the sour cream into the mushroom mixture until the sauce turns smooth.
• Cook the egg noodles in a large pot of boiling water according to the package directions, then drain.
• Spoon the mushroom stroganoff over the cooked noodles and sprinkle with chopped parsley before serving.

Notes

Stir the sour cream in only after the cooking time ends to keep the sauce from separating. If the sauce seems thin, leave the lid off for the last 30 minutes to let it thicken. Leftovers reheat well with a splash of broth to loosen the sauce again.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Pot

Crockpot Spiced Turkey Chili with Sweet Potatoes

This chili brings together lean ground turkey and sweet potatoes for a filling bowl that suits cool evenings. The sweet potatoes soften during the long cook and balance the warm spices nicely.

It works well for weeknight dinners or weekend meal prep because everything goes into the slow cooker after a quick stovetop step. The result is a thick, hearty chili with tender chunks of sweet potato and plenty of flavor from the spices.

Crockpot Spiced Turkey Chili with Sweet Potatoes

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Skillet
• Cutting Board
• Knife

Ingredients

  

• 1 pound ground turkey
• 2 medium sweet potatoes, peeled and diced into 1-inch pieces
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 1 can (15 oz) kidney beans, rinsed and drained
• 1 can (14 oz) fire-roasted diced tomatoes
• 1 cup chicken broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Shredded cheddar cheese, for serving
• Chopped fresh cilantro, for serving

Instructions

 

• Heat a skillet over medium heat and add the ground turkey. Cook until browned, breaking it up with a spoon as it cooks. Drain any excess liquid.
• Transfer the browned turkey to the slow cooker. Add the diced sweet potatoes, onion, and garlic.
• Stir in the kidney beans, fire-roasted tomatoes, and chicken broth.
• Add the chili powder, cumin, cinnamon, smoked paprika, salt, and black pepper. Stir everything until the spices are evenly distributed.
• Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the sweet potatoes are tender.
• Taste and adjust salt or pepper if needed. Serve hot with shredded cheddar cheese and chopped cilantro on top.

Notes

Mashing a few sweet potato pieces at the end thickens the chili without adding extra ingredients. Leftovers store well in the fridge for up to three days and reheat gently on the stove with a splash of broth to loosen the texture if it thickens too much.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Skillet, Cutting Board, Knife

Slow Cooker Cozy Vegetable and Farro Stew

This stew combines chewy farro with a mix of tender vegetables in a light, herb-seasoned broth. It works well for busy fall days when you want a filling meal that requires little hands-on time.

The result is a simple, one-pot dish with savory depth from thyme and rosemary. The farro stays pleasantly firm while the vegetables soften during the long cook.

Slow Cooker Cozy Vegetable and Farro Stew

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1 cup farro
• 1 onion, diced
• 3 carrots, sliced
• 2 celery ribs, chopped
• 2 cloves garlic, minced
• 1 zucchini, chopped
• 4 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper, to taste
• Chopped fresh parsley, for serving

Instructions

 

• Place the farro, onion, carrots, celery, garlic, zucchini, vegetable broth, diced tomatoes, thyme, rosemary, bay leaf, salt, and pepper into the slow cooker.
• Stir everything together until the ingredients are evenly distributed.
• Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the farro is tender.
• Remove and discard the bay leaf before serving.
• Ladle the stew into bowls and top each serving with chopped fresh parsley.

Notes

Rinse the farro under cold water before adding it to the slow cooker to keep the broth from becoming overly starchy. Leftovers thicken as they sit, so stir in a little extra broth when reheating to restore the original consistency.

Course: Soup
Cuisine: American
Equipment: Slow Cooker