Halloween nights often mean extra activities and less time for cooking. A crockpot lets you prepare dinner early so it is ready when you need it. These recipes use everyday ingredients and simple steps. You will find ideas that work for busy weeknights and family meals. Each one focuses on set it and forget it meals with a seasonal touch.
Helpful Tips Before You Start
These tips will help your Halloween crockpot meals cook evenly and taste their best.
Chop Ingredients the Night Before
Cut vegetables and portion meats ahead of time. Store them in sealed containers so you can load the slow cooker quickly in the morning.
Add Liquids in the Right Amount
Use at least one cup of broth or sauce for every two pounds of meat. Too little liquid can cause burning on longer cook times.
Stir in Delicate Items Later
Add dairy, pasta, or fresh herbs during the last hour. This prevents curdling or mushy textures in your finished dishes.
Keep the Lid On
Lift the lid only when necessary. Each time you open it, add about 30 minutes to the total cook time.
Use the Warm Setting for Parties
Switch to warm once the meal is done. It keeps food at a safe temperature during evening gatherings without overcooking.
Slow Cooker Spiced Pumpkin Beef Chili with Black Beans and Cornbread
This slow cooker chili brings fall flavors to your Halloween table with pumpkin and warm spices. It is hearty enough for a family dinner and easy to start in the morning before the evening rush.
The beef and black beans create a filling base while the pumpkin adds a subtle sweetness and thickness. Pair it with homemade cornbread for a complete meal that feels festive without extra effort.
Equipment
- Slow Cooker
- Skillet
- Mixing Bowl
- Baking Dish
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) pumpkin puree
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 cup milk
- 1 egg
- 2 tablespoons melted butter
- 1 tablespoon sugar
Instructions
- Brown the ground beef in a skillet over medium heat with the diced onion and minced garlic until the meat is no longer pink. Drain excess fat.
- Transfer the beef mixture to the slow cooker. Add the pumpkin puree, black beans, diced tomatoes, beef broth, chili powder, cumin, cinnamon, smoked paprika, salt, and pepper. Stir to combine.
- Cover and cook on low for 6 to 8 hours.
- About 30 minutes before serving, preheat the oven to 400 degrees. In a mixing bowl, stir together the cornmeal, flour, baking powder, and sugar. Whisk in the milk, egg, and melted butter until just combined.
- Pour the cornbread batter into a greased 8-inch baking dish. Bake for 20 minutes until the top is golden and a toothpick comes out clean.
- Ladle the chili into bowls and serve with slices of warm cornbread on the side.
Notes
Cuisine: American
Equipment: Slow Cooker, Skillet, Mixing Bowl, Baking Dish
Crockpot Haunted Harvest Chicken and Vegetable Stew with Herb Dumplings
This stew combines tender chicken with hearty fall vegetables in a savory broth. The herb dumplings cook right on top and give the dish a soft, bread-like finish that turns it into a full meal. It works well on busy evenings when you want a warm dinner ready with little hands-on time.
The flavors stay mild and comforting, with thyme running through the broth and fresh parsley in the dumplings. Vegetables like butternut squash and potatoes add natural sweetness and body without extra steps.
Equipment
- Slow Cooker
- Mixing Bowl
Ingredients
- 1 pound boneless skinless chicken thighs
- 3 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 medium onion, diced
- 2 cups cubed butternut squash
- 2 medium potatoes, cubed
- 4 cups chicken broth
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh parsley
- 1/2 cup milk
- 2 tablespoons unsalted butter, melted
Instructions
- Place the chicken thighs, carrots, celery, onion, butternut squash, and potatoes in the slow cooker. Pour in the chicken broth and add the dried thyme along with salt and black pepper. Stir once to combine.
- Cover and cook on low for 6 to 7 hours until the chicken is tender and the vegetables are soft.
- Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir the stew gently.
- In a mixing bowl, whisk together the flour, baking powder, and 1/2 teaspoon salt. Stir in the chopped parsley, then add the milk and melted butter. Mix just until a soft dough forms.
- Drop spoonfuls of the dough onto the surface of the hot stew. Cover and cook on high for 1 hour without lifting the lid until the dumplings are firm and cooked through.
Notes
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl
Slow Cooker Smoky Apple Cider Pulled Pork Tacos with Cabbage Slaw
This recipe brings together sweet apple cider and smoky spices for a fall dinner that feels right at home during the Halloween season. The slow cooker does all the work, turning a pork shoulder into tender pulled meat that pairs well with crisp cabbage slaw. It works nicely for busy weeknights or casual get-togethers when you want minimal hands-on time.
The finished tacos offer a balance of rich, smoky pork against the bright, crunchy slaw. Corn tortillas keep the assembly simple while letting the flavors stand out.
Equipment
- Slow Cooker
- Mixing Bowl
Ingredients
- 2 pounds pork shoulder, cut into large chunks
- 1 1/2 cups apple cider
- 1 large onion, sliced
- 4 garlic cloves, minced
- 2 tablespoons smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups shredded green cabbage
- 1 large apple, thinly sliced
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 8 corn tortillas
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Add the pork shoulder chunks, sliced onion, minced garlic, apple cider, smoked paprika, cumin, salt, and black pepper to the slow cooker. Stir to coat the meat evenly.
- Cover and cook on low for 8 hours until the pork is very tender and pulls apart easily.
- Remove the pork from the slow cooker and shred it with two forks. Return the shredded pork to the cooker and stir it into the juices.
- In a mixing bowl, combine the shredded cabbage, sliced apple, apple cider vinegar, honey, and a pinch of salt. Toss until the slaw is evenly coated.
- Warm the corn tortillas in a dry skillet or microwave. Fill each tortilla with pulled pork and top with a generous scoop of cabbage slaw.
- Garnish with fresh cilantro and serve with lime wedges on the side.
Notes
Cuisine: Mexican
Equipment: Slow Cooker, Mixing Bowl
Crockpot Creamy Tuscan Sausage and Kale Soup with White Beans
This soup brings together savory Italian sausage, tender white beans, and fresh kale in a creamy broth. It makes a hearty weeknight meal that warms up cool evenings without much hands-on time.
The flavors stay balanced with garlic, sun-dried tomatoes, and Parmesan. The texture turns thick and comforting once the cream is stirred in at the end.
Equipment
- Slow Cooker
- Large Skillet
Ingredients
- 1 pound Italian sausage, casings removed
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 (15-ounce) can white beans, drained and rinsed
- 1/2 cup chopped sun-dried tomatoes
- 1 teaspoon Italian seasoning
- 4 cups chopped kale
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- Heat a skillet over medium heat and cook the sausage, onion, and garlic until the sausage is browned and the onion softens. Break up the sausage as it cooks.
- Transfer the sausage mixture to the slow cooker. Add the chicken broth, white beans, sun-dried tomatoes, and Italian seasoning. Stir to combine.
- Cover and cook on low for 6 to 7 hours.
- Stir in the kale and let it cook for 20 minutes more until wilted.
- Turn off the heat and stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste before serving.
Notes
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet
Slow Cooker Chipotle Turkey and Sweet Potato Chili
This chili brings together lean turkey and sweet potatoes for a filling fall meal. The chipotle peppers give it a smoky heat that balances the sweetness of the potatoes. It works well on busy evenings when you want to set the slow cooker and move on to other tasks.
The finished dish has a thick texture with tender chunks of sweet potato throughout. The flavors develop fully during the long cook time.
Equipment
- Slow Cooker
- Skillet
Ingredients
- 1 pound ground turkey
- 2 large sweet potatoes, peeled and cubed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14.5 ounces) fire-roasted diced tomatoes
- 2 chipotle peppers in adobo sauce, finely chopped
- 1 cup chicken broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- Chopped cilantro and lime wedges, for serving
Instructions
- Heat a skillet over medium heat and cook the ground turkey until no longer pink. Drain any excess liquid and add the turkey to the slow cooker.
- Add the sweet potatoes, onion, garlic, black beans, diced tomatoes, chipotle peppers, chicken broth, chili powder, cumin, and salt to the slow cooker.
- Stir all ingredients until evenly combined.
- Cover and cook on low for 6 to 8 hours, until the sweet potatoes are soft.
- Ladle into bowls and top with cilantro and a squeeze of lime.
Notes
Cuisine: American
Equipment: Slow Cooker, Skillet
Crockpot Thai Coconut Curry Beef with Bell Peppers and Jasmine Rice
This crockpot meal brings tender beef and sweet bell peppers together in a creamy coconut curry sauce. It works well for busy evenings when you want a hands-off dinner that still feels like a complete meal. The jasmine rice soaks up the sauce and balances the bold flavors.
The result is a mildly spicy, savory dish with a rich texture from the slow-cooked beef. Bell peppers stay slightly firm when added toward the end, giving a nice contrast to the tender meat.
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1.5 pounds beef stew meat
- 1 can (14 oz) coconut milk
- 3 tablespoons Thai red curry paste
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 bell peppers, sliced
- Juice of 1 lime
- 2 cups cooked jasmine rice
- Fresh basil leaves for garnish
Instructions
- Place the beef stew meat in the slow cooker. Add the coconut milk, Thai red curry paste, diced onion, minced garlic, grated ginger, fish sauce, and brown sugar. Stir to coat the meat evenly.
- Cover and cook on low for 7 hours until the beef is tender.
- Stir in the sliced bell peppers. Cover and cook for 30 more minutes until the peppers soften slightly.
- Stir in the lime juice just before serving.
- Spoon the curry over cooked jasmine rice and top with fresh basil leaves.
Notes
Cuisine: Thai
Equipment: Slow Cooker, Knife, Cutting Board
Slow Cooker Cheesy Bacon Ranch Chicken with Baby Potatoes
This slow cooker meal brings together tender chicken, creamy ranch seasoning, and smoky bacon over baby potatoes that cook right in the pot. The cheese melts into a rich topping that pulls everything together. It works well for busy evenings when you want a filling dinner with minimal hands-on time.
The result is a savory dish with a balance of creamy, cheesy, and slightly tangy flavors. The potatoes turn soft while the chicken stays moist from the slow cooking process.
Equipment
- Slow Cooker
Ingredients
- 4 boneless skinless chicken breasts
- 1.5 pounds baby potatoes, halved
- 1 packet ranch seasoning mix
- 1/2 cup chicken broth
- 1.5 cups shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1/2 teaspoon black pepper
Instructions
- Place the halved baby potatoes in the bottom of the slow cooker in an even layer.
- Lay the chicken breasts on top of the potatoes and sprinkle the ranch seasoning mix and black pepper over the chicken.
- Pour the chicken broth around the edges of the slow cooker, avoiding the top of the chicken.
- Cover and cook on low for 6 hours or until the chicken reaches an internal temperature of 165°F and the potatoes are tender.
- Sprinkle the shredded cheddar cheese over the chicken, then add the crumbled bacon on top.
- Cover again and cook on low for 15 more minutes until the cheese melts.
Notes
Cuisine: American
Equipment: Slow Cooker
Crockpot Moroccan-Spiced Lamb and Apricot Tagine with Couscous
This crockpot Moroccan-spiced lamb and apricot tagine makes a warm, hands-off dinner for cooler evenings. The slow cooker handles the work while the spices and fruit create a balanced, hearty meal that feels special without extra effort.
The lamb turns soft after hours of gentle cooking, and the apricots release just enough sweetness to round out the savory flavors. It pairs naturally with couscous for a complete plate that suits busy fall nights.
Equipment
- Slow Cooker
- Small Pot
- Knife
Ingredients
- 1.5 pounds lamb stew meat, cut into chunks
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon paprika
- 1 cup dried apricots, halved
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups beef broth
- Salt and black pepper to taste
- 1 cup couscous
- 1.5 cups water
- Fresh cilantro, chopped
Instructions
- Add the lamb, onion, garlic, cumin, cinnamon, ginger, paprika, apricots, chickpeas, and beef broth to the slow cooker. Season with salt and black pepper, then stir to combine.
- Cover and cook on low for 6 to 8 hours until the lamb is fork-tender.
- When the tagine is nearly done, bring the water to a boil in a small pot. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
- Spoon the tagine over the couscous and sprinkle with cilantro before serving.
Notes
Cuisine: Moroccan
Equipment: Slow Cooker, Small Pot, Knife
Slow Cooker White Chicken Chili with Green Chiles and Lime Crema
This white chicken chili brings together tender shredded chicken, creamy white beans, and mild green chiles in one pot. The lime crema adds a fresh, tangy finish that balances the warm spices. It works well on busy evenings when you want a hearty meal waiting at the end of the day.
The texture stays thick and comforting while the flavors stay bright rather than heavy. Set it in the morning and finish the simple crema just before serving.
Equipment
- Slow Cooker
- Mixing Bowl
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 2 (15 oz) cans white beans, rinsed and drained
- 1 (4 oz) can diced green chiles
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup sour cream
- Zest and juice of 1 lime
- Chopped cilantro, for serving
Instructions
- Add the chicken thighs, white beans, green chiles, onion, garlic, chicken broth, cumin, oregano, salt, and black pepper to the slow cooker. Stir once to combine.
- Cover and cook on low for 6 hours or on high for 3 to 4 hours until the chicken is tender and shreds easily.
- Remove the chicken to a plate, shred it with two forks, then return it to the slow cooker and stir to mix.
- In a small bowl, stir together the sour cream, lime zest, and lime juice until smooth.
- Ladle the chili into bowls and top each serving with a spoonful of the lime crema and a sprinkle of chopped cilantro.
Notes
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl
Crockpot Butternut Squash and Italian Sausage Ragout over Polenta
This hearty crockpot meal brings together sweet butternut squash and savory Italian sausage in a thick tomato ragout. It simmers slowly until the squash breaks down into the sauce and the flavors deepen. Serve it over creamy polenta for a comforting fall dinner that feels special without extra effort.
The dish works well on busy weeknights or for casual Halloween gatherings. The sausage adds a mild spice that balances the natural sweetness of the squash, while the polenta provides a soft base that soaks up the sauce.
Equipment
- Slow Cooker
- Skillet
- Medium Pot
Ingredients
- 1 pound Italian sausage, casings removed
- 1 medium butternut squash (about 2 pounds), peeled and cut into 1-inch cubes
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cornmeal
- 4 cups water
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Brown the Italian sausage in a skillet over medium heat, breaking it into small pieces as it cooks. Drain excess fat and transfer the sausage to the slow cooker.
- Add the cubed butternut squash, diced onion, minced garlic, crushed tomatoes, chicken broth, oregano, basil, salt, and black pepper to the slow cooker. Stir to combine.
- Cover and cook on low for 6 to 7 hours until the squash is very tender and the sauce has thickened.
- Near the end of the cooking time, bring the water to a boil in a medium pot. Whisk in the cornmeal gradually. Reduce heat to low and cook, stirring often, for 15 to 20 minutes until the polenta is thick and creamy. Stir in the butter and Parmesan cheese.
- Spoon the polenta into bowls and top with the sausage ragout. Sprinkle with fresh parsley before serving.
Notes
Cuisine: Italian
Equipment: Slow Cooker, Skillet, Medium Pot
Slow Cooker BBQ Brisket with Roasted Root Vegetables
This slow cooker meal brings together tender brisket coated in smoky barbecue sauce and root vegetables that soak up the flavors as they cook. It works well for Halloween week when you need a filling dinner that requires little hands-on time after a busy day of costumes and events.
The brisket turns soft and sliceable while the vegetables develop a caramelized edge from the long cook. Everything comes together in one pot for easy cleanup and reliable results.
Equipment
- Slow Cooker
- Mixing Bowl
- Knife
Ingredients
- 2 pounds beef brisket
- 1 cup barbecue sauce
- 3 carrots, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks
- 2 sweet potatoes, peeled and cut into chunks
- 1 large onion, sliced
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Season the brisket on all sides with the smoked paprika, salt, and black pepper.
- Place the brisket in the slow cooker and pour the barbecue sauce over the top.
- In a bowl, toss the carrots, parsnips, sweet potatoes, and onion with the olive oil and minced garlic.
- Arrange the vegetables around the brisket in the slow cooker.
- Cover and cook on low for 8 hours until the brisket is fork-tender.
- Remove the brisket, let it rest for 10 minutes, then slice or shred it.
- Serve the meat with the vegetables and any sauce from the pot.
Notes
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Knife
Crockpot Ghostly Garlic Parmesan Turkey Meatballs in Marinara with Zucchini Noodles
These turkey meatballs earn their ghostly look from the pale garlic and Parmesan mix that stays light against the bright marinara. The slow cooker handles everything after a quick mix, so the dish works well for October evenings when you want dinner ready without extra steps.
The meatballs stay moist from the turkey and egg while the zucchini noodles add a fresh bite that balances the warm sauce. It feels festive enough for Halloween but simple enough for any weeknight.
Equipment
- Slow Cooker
- Mixing Bowl
- Spiralizer
Ingredients
- 1 lb ground turkey
- 1/2 cup grated Parmesan cheese
- 3 garlic cloves, minced
- 1 large egg
- 1/4 cup breadcrumbs
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 24 oz marinara sauce
- 4 medium zucchinis, spiralized
- 2 tbsp chopped fresh parsley
Instructions
- Combine the ground turkey, Parmesan cheese, minced garlic, egg, breadcrumbs, Italian seasoning, and salt in a mixing bowl until evenly mixed.
- Shape the mixture into 16 meatballs of similar size.
- Pour half the marinara sauce into the bottom of the slow cooker, then add the meatballs in a single layer.
- Cover the meatballs with the remaining marinara sauce.
- Cook on low for 5 hours until the meatballs reach an internal temperature of 165°F.
- Divide the spiralized zucchini noodles among four plates, top each with meatballs and sauce, and finish with chopped parsley.
Notes
Cuisine: Italian
Equipment: Slow Cooker, Mixing Bowl, Spiralizer
Slow Cooker Curried Lentil and Vegetable Stew with Spinach
This slow cooker curried lentil stew combines hearty lentils with carrots, bell pepper, and tomatoes in a spiced broth. It works well for weeknights when you want to prep in the morning and come home to a ready meal.
The curry powder and cumin create a warm, earthy flavor while the spinach wilts in at the end for color and freshness. The stew turns out thick and comforting with tender vegetables throughout.
Equipment
- Slow Cooker
Ingredients
- 1 cup dried brown lentils, rinsed
- 1 medium onion, diced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 4 cups vegetable broth
- 1 (14-ounce) can diced tomatoes
- 1/2 cup coconut milk
- 3 cups fresh spinach
- Salt and pepper, to taste
Instructions
- Add the lentils, onion, carrots, garlic, bell pepper, curry powder, cumin, vegetable broth, and diced tomatoes to the slow cooker. Stir to combine everything evenly.
- Cover and cook on low for 6 to 7 hours until the lentils are soft and the vegetables are tender.
- Stir in the coconut milk, then add the spinach. Cook for 10 more minutes until the spinach wilts.
- Season with salt and pepper to taste before serving.
Notes
Cuisine: Indian
Equipment: Slow Cooker
Crockpot Maple Dijon Pork Shoulder with Mashed Sweet Potatoes
This crockpot meal brings together tender pork shoulder and creamy sweet potatoes in one easy pot. The maple and Dijon create a sweet-tangy glaze that soaks into the meat during the long cook. It works well for busy weeknights or fall gatherings when you want a hearty dinner without extra steps.
The finished dish gives you juicy shredded pork with a glossy sauce and smooth mashed sweet potatoes on the side. The flavors stay balanced and comforting without much hands-on work.
Equipment
- Slow Cooker
- Mixing Bowl
- Potato Masher
Ingredients
- 2.5 lb boneless pork shoulder
- 1/4 cup maple syrup
- 3 tablespoons Dijon mustard
- 1 medium yellow onion, sliced
- 3 garlic cloves, minced
- 1/2 cup chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 medium sweet potatoes, peeled and cut into chunks
- 2 tablespoons butter
- 1/4 cup milk
Instructions
- Place the sliced onion and minced garlic in the bottom of the slow cooker.
- Set the pork shoulder on top of the onions. Sprinkle it with salt and black pepper.
- Stir together the maple syrup, Dijon mustard, and chicken broth in a small bowl. Pour the mixture over the pork.
- Arrange the sweet potato chunks around the pork in the slow cooker.
- Cover and cook on low for 8 hours until the pork pulls apart easily.
- Remove the sweet potatoes to a bowl. Add the butter and milk, then mash until smooth.
- Shred the pork in the slow cooker with two forks and stir it into the remaining sauce.
Notes
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Potato Masher
Slow Cooker Beef Bourguignon with Egg Noodles and Pearl Onions
This slow cooker beef bourguignon turns simple ingredients into a hearty meal with tender beef and a rich sauce. It works well on busy evenings when you want dinner ready without much hands-on time. The pearl onions bring a mild sweetness that balances the savory notes, and the dish finishes with a comforting texture when served over egg noodles.
The flavors develop slowly as the beef simmers, creating a sauce that clings well to the noodles. It fits fall gatherings or any night you need a set-and-forget option that still feels special.
Equipment
- Slow Cooker
- Skillet
- Pot
Ingredients
- 1.5 pounds beef chuck roast, cut into 1-inch cubes
- 4 slices bacon, chopped
- 1 cup pearl onions, peeled
- 2 carrots, sliced
- 8 ounces cremini mushrooms, halved
- 2 cloves garlic, minced
- 1 cup dry red wine
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- 2 tablespoons all-purpose flour
- Salt and black pepper to taste
- 8 ounces egg noodles
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the chopped bacon in a skillet over medium heat until crisp. Remove the bacon and set it aside, leaving the drippings in the pan.
- Add the beef cubes to the same skillet and brown on all sides. Sprinkle the flour over the beef and stir to coat.
- Transfer the beef and bacon to the slow cooker. Add the pearl onions, carrots, mushrooms, and garlic.
- In a bowl, whisk together the red wine, beef broth, tomato paste, thyme, bay leaves, salt, and pepper. Pour this mixture over the ingredients in the slow cooker.
- Cover and cook on low for 8 hours until the beef is tender.
- About 15 minutes before serving, cook the egg noodles in a pot of boiling water according to package directions. Drain the noodles.
- Remove the bay leaves from the slow cooker. Serve the beef mixture over the egg noodles and top with the chopped parsley.
Notes
Cuisine: French
Equipment: Slow Cooker, Skillet, Pot
