20 Cozy Fall Crockpot Potluck Recipes Everyone Will Ask You to Bring Again

Fall potlucks are all about warm, comforting food that’s easy to make and even easier to share.

These fall crockpot potluck recipes are perfect for church gatherings, work potlucks, family dinners, game days, and autumn parties when you need something hearty that can feed a crowd.

You’ll find plenty of easy fall potluck ideas for the crockpot, including comforting main dishes, simple side dishes, soups, casseroles, desserts, and slow cooker favorites that stay warm until it’s time to serve.

Many of these recipes are make-ahead friendly, so you can spend less time in the kitchen and more time enjoying the gathering.

1. Dr Pepper Pulled Chicken Sliders (18g Protein)

Sweet, smoky, and almost embarrassingly easy. The soda cooks down into a sticky glaze that makes people think you fussed, and piled on Hawaiian rolls these vanish first at any potluck.

Ingredients

• 2 lb boneless skinless chicken breasts
• 1 cup Dr Pepper
• 1 cup BBQ sauce
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and pepper
• 12 slider buns
• Coleslaw, optional

Instructions

1. Add the chicken, Dr Pepper, BBQ sauce, garlic powder, paprika, salt, and pepper to the slow cooker.
2. Cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours.
3. Shred the chicken and stir it back into the sauce.
4. Spoon onto slider buns and top with coleslaw if desired.

2. Slow Cooker Buffalo Chicken Dip

Creamy, spicy, and gone in ten minutes flat. The crockpot keeps it warm and scoopable the whole party, which is the real reason it beats the baked version.

Ingredients

• 2 cups cooked shredded chicken
• 8 oz cream cheese, softened
• 1/2 cup buffalo sauce
• 1/2 cup ranch dressing
• 1 cup shredded cheddar

Instructions

1. Combine everything in the crockpot.
2. Cook on LOW for 2 to 3 hours, stirring once or twice.
3. Stir until smooth and keep on WARM to serve with chips and celery.

3. Crockpot BBQ Meatballs

The three-ingredient classic that somehow disappears faster than anything else on the table. Sweet, tangy, and impossible to stop eating.

Ingredients

• 2 lb frozen all-beef meatballs
• 1 cup grape jelly
• 1 cup BBQ sauce
• 1/2 cup chili sauce (optional)

Instructions

1. Add the meatballs to the crockpot.
2. Whisk the grape jelly, BBQ sauce, and chili sauce together and pour over.
3. Cook on LOW for 4 hours or HIGH for 2 hours, stirring to coat.
4. Serve warm straight from the pot with toothpicks.

4. Crockpot Mac and Cheese

Rich, creamy, and no watching a pot on the stove. This is the side everyone hopes you’ll bring, and the slow cooker keeps it soft for hours.

Ingredients

• 1 lb elbow macaroni, cooked
• 3 cups shredded cheddar
• 1 can (12 oz) evaporated milk
• 2 cups whole milk
• 4 tbsp butter
• Salt and pepper

Instructions

1. Toss the cooked macaroni with the butter in the crockpot.
2. Add the cheese, evaporated milk, and whole milk and stir.
3. Cook on LOW for 2 to 3 hours, stirring occasionally, until creamy.
4. Season with salt and pepper and serve.

5. Slow Cooker Chicken and Dumplings (28g Protein)

Old-fashioned comfort in a pot. Tender chicken, fluffy biscuit dumplings, and a broth that tastes like it simmered all day, because it did.

Ingredients

• 1 1/2 lb chicken breasts
• 2 cans (10.5 oz each) cream of chicken soup
• 1 can (14 oz) chicken broth
• 1 onion, diced
• 2 carrots, sliced
• 1 can refrigerated biscuits
• Salt, pepper, and dried thyme

Instructions

1. Place the chicken, soup, broth, onion, carrots, and seasonings in the crockpot.
2. Cook on LOW for 6 hours, then shred the chicken.
3. Tear the biscuits into pieces and stir them in.
4. Cook 1 more hour until the dumplings are cooked through.

6. Crockpot BBQ Beef Little Smokies

Three ingredients, five minutes of prep, and a slow cooker full of the appetizer people crowd around. Use all-beef cocktail franks and they are sweet, smoky, and always the first empty dish.

Ingredients

• 2 packages (14 oz each) beef cocktail franks
• 1 cup BBQ sauce
• 1 cup grape jelly

Instructions

1. Add the beef franks to the crockpot.
2. Stir the BBQ sauce and grape jelly together and pour over.
3. Cook on HIGH for 1 1/2 to 2 hours until hot and glazed.
4. Keep on WARM and serve with toothpicks.

7. Slow Cooker Pot Roast

Fork-tender beef with potatoes and carrots in a rich gravy. The ultimate set-it-and-forget-it main that feeds a crowd without any fuss.

Ingredients

• 3 lb chuck roast
• 1 lb baby potatoes
• 3 carrots, cut into chunks
• 1 onion, quartered
• 1 packet onion soup mix
• 2 cups beef broth

Instructions

1. Sear the roast if you have time, then set it in the crockpot.
2. Add the vegetables, soup mix, and broth.
3. Cook on LOW for 8 hours until the beef pulls apart.
4. Slice or shred and serve with the vegetables and gravy.

8. Crockpot Cheesy Potatoes

Creamy, cheesy, and comforting. This is the classic funeral-potato casserole made easy in the slow cooker, and it’s a guaranteed potluck request.

Ingredients

• 2 lb frozen diced hash browns
• 1 can (10.5 oz) cream of chicken soup
• 2 cups shredded cheddar
• 1 cup sour cream
• 1/2 cup butter, melted
• Salt and pepper

Instructions

1. Mix everything together in the crockpot.
2. Cook on LOW for 4 to 5 hours until hot and bubbly.
3. Stir and serve topped with extra cheese.

9. Slow Cooker Chili

A hearty, crowd-feeding chili that only gets better as it sits. Bring the pot, bring the toppings, and watch it empty.

Ingredients

• 1 lb ground beef, browned
• 2 cans (15 oz each) kidney beans, drained
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 1 onion, diced
• 2 tbsp chili powder
• 1 tsp cumin

Instructions

1. Add all the ingredients to the crockpot and stir.
2. Cook on LOW for 6 to 8 hours.
3. Serve with cheese, sour cream, and green onions.

10. Crockpot Spinach Artichoke Dip

Warm, cheesy, and always a hit. The slow cooker keeps it melty from the first scoop to the last.

Ingredients

• 10 oz frozen spinach, thawed and squeezed dry
• 1 can (14 oz) artichoke hearts, chopped
• 8 oz cream cheese
• 1 cup shredded mozzarella
• 1/2 cup grated parmesan
• 1/2 cup sour cream

Instructions

1. Combine everything in the crockpot.
2. Cook on LOW for 2 hours, stirring until smooth.
3. Keep on WARM and serve with bread or chips.

11. Slow Cooker Pulled Chicken Tacos (26g Protein)

Juicy, flavorful shredded chicken ready for a taco bar. It’s easy to prep, easy to serve, and everyone builds their own.

Ingredients

• 2 lb chicken breasts
• 1 packet taco seasoning
• 1 cup salsa
• 1/2 cup chicken broth
• Tortillas and toppings

Instructions

1. Place the chicken, taco seasoning, salsa, and broth in the crockpot.
2. Cook on LOW for 6 hours, then shred.
3. Stir the chicken back into the juices and serve with tortillas and toppings.

12. Crockpot Baked Beans

Smoky, sweet, and thick. Turkey bacon gives these the cookout flavor everyone loves, and it tastes homemade because it is. Dump, stir, and forget.

Ingredients

• 2 cans (28 oz each) vegetarian baked beans
• 6 slices turkey bacon, cooked and chopped
• 1/2 cup brown sugar
• 1/4 cup BBQ sauce
• 1 onion, diced
• 1 tbsp yellow mustard

Instructions

1. Combine everything in the crockpot.
2. Cook on LOW for 4 hours.
3. Stir and serve warm.

13. Slow Cooker Meatball Subs

Saucy beef meatballs kept hot all afternoon, ready to pile onto rolls with melty cheese. A hands-off crowd-pleaser.

Ingredients

• 2 lb frozen all-beef meatballs
• 1 jar (24 oz) marinara sauce
• Sub rolls
• Provolone or mozzarella slices

Instructions

1. Add the meatballs and marinara to the crockpot.
2. Cook on LOW for 4 hours.
3. Spoon into rolls, top with cheese, and let it melt before serving.

14. Crockpot Queso Dip

Smooth, cheesy, and spiced just right. This dip never sets up hard because the slow cooker keeps it pourable.

Ingredients

• 1 lb Velveeta, cubed
• 1 can (10 oz) diced tomatoes with green chilies
• 1/2 lb ground beef, browned (optional)
• 1/2 cup milk

Instructions

1. Add everything to the crockpot.
2. Cook on LOW for 1 to 2 hours, stirring until melted and smooth.
3. Keep on WARM and serve with tortilla chips.

15. Crockpot Honey Garlic Chicken Wings

Sticky, sweet, and garlicky wings that fall off the bone. A quick broil at the end gives them crispy edges before they go back on warm.

Ingredients

• 3 lb chicken wings, split
• 1/2 cup honey
• 1/3 cup soy sauce
• 6 cloves garlic, minced
• 2 tbsp brown sugar
• 1 tbsp cornstarch mixed with 2 tbsp water
• Sesame seeds and green onion, for garnish

Instructions

1. Add the wings to the crockpot.
2. Whisk the honey, soy sauce, garlic, and brown sugar and pour over the wings.
3. Cook on LOW for 4 hours or HIGH for 2 to 3 hours.
4. Remove the wings and stir the cornstarch mixture into the sauce to thicken it.
5. Broil the wings for 3 to 4 minutes, toss in the sauce, and garnish.

16. Crockpot Scalloped Potatoes

Layers of tender potato in a creamy, cheesy sauce with no oven space required. A holiday-table favorite made simple.

Ingredients

• 3 lb potatoes, thinly sliced
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup milk
• 2 cups shredded cheddar
• 1 onion, thinly sliced
• Salt and pepper

Instructions

1. Layer the potatoes and onion in a greased crockpot.
2. Whisk the soup, milk, salt, and pepper and pour over, then top with cheese.
3. Cook on LOW for 6 to 7 hours until the potatoes are tender.

17. Slow Cooker Turkey Sausage and Peppers

Colorful, savory, and endlessly useful. Serve it on rolls, over pasta, or on its own, and the peppers go soft and sweet in the pot.

Ingredients

• 2 lb Italian turkey sausage links
• 3 bell peppers, sliced
• 1 onion, sliced
• 1 jar (24 oz) marinara sauce
• 1 tsp Italian seasoning

Instructions

1. Add everything to the crockpot.
2. Cook on LOW for 6 hours.
3. Serve on rolls or over pasta.

18. Crockpot Buffalo Chicken Meatballs

All the buffalo-wing flavor in a tidy, saucy meatball. They’re spicy, cooled down with ranch, and always a conversation starter.

Ingredients

• 2 lb frozen chicken meatballs
• 1 cup buffalo sauce
• 1/4 cup butter, melted
• Ranch or blue cheese dressing, for serving

Instructions

1. Add the meatballs to the crockpot.
2. Stir the buffalo sauce and melted butter together and pour over.
3. Cook on LOW for 3 hours.
4. Serve with ranch or blue cheese dressing.

19. Slow Cooker Corn Casserole

Sweet, custardy, and comforting. It’s the cornbread-meets-pudding side that frees up your oven for everything else.

Ingredients

• 1 can (15 oz) whole corn, drained
• 1 can (14.75 oz) creamed corn
• 1 box (8.5 oz) cornbread mix
• 1 cup sour cream
• 1/2 cup butter, melted
• 2 eggs

Instructions

1. Stir all the ingredients together in a greased crockpot.
2. Cook on LOW for 3 to 4 hours until set in the center.
3. Serve warm.

20. Crockpot Apple Cider

Not every potluck star is savory. This warm spiced cider fills the room with the smell of fall and serves itself all afternoon.

Ingredients

• 8 cups apple cider
• 1 orange, sliced
• 3 cinnamon sticks
• 1 tsp whole cloves
• 2 tbsp brown sugar

Instructions

1. Add everything to the crockpot.
2. Cook on LOW for 3 to 4 hours.
3. Keep on WARM and ladle into mugs.

21. Crockpot Butternut Squash Soup

Silky, lightly sweet, and warmly spiced, this soup is a nice change from all the cheesy dips. Set out small cups and a ladle and let people help themselves.

Ingredients

• 1 large butternut squash (about 3 lb), peeled and cubed
• 1 onion, diced
• 2 carrots, chopped
• 1 apple, peeled and chopped
• 2 cloves garlic
• 4 cups vegetable or chicken broth
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions

1. Add the squash, onion, carrots, apple, garlic, broth, cinnamon, and nutmeg to the crockpot.
2. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours until the squash is very soft.
3. Blend until smooth with an immersion blender.
4. Stir in the cream and season with salt and pepper.
5. Keep on WARM and serve with toasted pumpkin seeds.

22. Slow Cooker Beef Stew

Tender beef, potatoes, and carrots in a thick gravy that only gets better the longer it sits on warm. It’s the hearty main that disappears first on a chilly day.

Ingredients

• 2 lb beef stew meat
• 1/4 cup flour
• 1 tsp salt
• 1/2 tsp pepper
• 4 potatoes, cubed
• 4 carrots, sliced
• 1 onion, diced
• 3 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme

Instructions

1. Toss the beef with the flour, salt, and pepper and add it to the crockpot.
2. Add the potatoes, carrots, and onion.
3. Whisk the broth, tomato paste, Worcestershire, and thyme and pour it over.
4. Cover and cook on LOW for 8 hours or HIGH for 5 hours.
5. Stir well and keep on WARM for serving.

23. Slow Cooker Chicken Pot Pie Stew (28g Protein)

All the creamy filling of a chicken pot pie, simmered in the crockpot. Bring a basket of warm biscuits to serve on the side.

Ingredients

• 2 lb boneless chicken breasts
• 1 bag (16 oz) frozen mixed vegetables
• 3 potatoes, diced
• 1 onion, diced
• 2 cans (10.5 oz each) cream of chicken soup
• 1 cup chicken broth
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Biscuits, for serving

Instructions

1. Place the chicken, potatoes, and onion in the crockpot.
2. Whisk the soup, broth, thyme, and garlic powder and pour it over.
3. Cover and cook on LOW for 6 hours or HIGH for 3 to 4 hours.
4. Shred the chicken and stir in the frozen vegetables.
5. Cook 30 more minutes and serve with biscuits.

24. Crockpot Cranberry Meatballs

Sweet and tangy beef meatballs in a cranberry sauce glaze. They look festive, need three main ingredients, and work as an appetizer or a main.

Ingredients

• 2 lb frozen all-beef meatballs
• 1 can (14 oz) jellied cranberry sauce
• 1 cup chili sauce
• 1 tbsp brown sugar

Instructions

1. Add the frozen meatballs to the crockpot.
2. Whisk the cranberry sauce, chili sauce, and brown sugar until smooth.
3. Pour the sauce over the meatballs and stir to coat.
4. Cover and cook on LOW for 4 hours or HIGH for 2 hours, stirring once.
5. Keep on WARM and serve with toothpicks.

25. Crockpot Sweet Potato Casserole

Buttery mashed sweet potatoes with a crunchy pecan streusel on top. It frees up the oven, which is a big deal at any fall gathering.

Ingredients

• 4 lb sweet potatoes, peeled and cubed
• 1/2 cup butter, melted
• 1/3 cup brown sugar
• 1/2 cup milk
• 1 tsp vanilla
• 1 tsp cinnamon
• 1/2 tsp salt
• Topping: 1 cup chopped pecans, 1/2 cup brown sugar, 1/3 cup flour, 4 tbsp melted butter

Instructions

1. Add the sweet potatoes to a greased crockpot.
2. Cover and cook on HIGH for 3 to 4 hours until very tender.
3. Mash with the butter, brown sugar, milk, vanilla, cinnamon, and salt.
4. Mix the topping ingredients and sprinkle over the top.
5. Cook uncovered on HIGH for 30 more minutes.

26. Slow Cooker Stuffing

Soft, herby stuffing with crispy edges, made without taking up oven space. It goes with everything else on the potluck table.

Ingredients

• 12 cups dried bread cubes
• 1 cup butter
• 2 cups diced celery
• 1 onion, diced
• 1 tsp poultry seasoning
• 1 tsp dried sage
• 1/2 tsp dried thyme
• 3 cups chicken broth
• 2 eggs, beaten
• Salt and pepper to taste

Instructions

1. Melt the butter in a skillet and cook the celery and onion until soft.
2. Add the bread cubes to a large bowl and pour the butter mixture over.
3. Sprinkle in the seasonings and toss well.
4. Whisk the broth and eggs and pour over, tossing gently.
5. Transfer to a greased crockpot and cook on LOW for 4 hours.

27. Crockpot Green Bean Casserole

The classic creamy green bean casserole topped with crispy fried onions. It’s the side people expect to see from October through December.

Ingredients

• 2 lb frozen cut green beans, thawed
• 2 cans (10.5 oz each) cream of mushroom soup
• 1/2 cup milk
• 1 cup shredded cheddar
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 1/2 cups crispy fried onions

Instructions

1. Mix the soup, milk, garlic powder, and pepper in the crockpot.
2. Stir in the green beans, half the cheese, and half the fried onions.
3. Cover and cook on LOW for 4 hours or HIGH for 2 hours.
4. Top with the remaining cheese and fried onions.
5. Leave uncovered for 10 minutes so the onions stay crisp.

28. Slow Cooker Pumpkin Dump Cake

A spiced pumpkin custard layer under a buttery cake topping. It tastes like pumpkin pie and cobbler rolled into one, and it takes five minutes to throw together.

Ingredients

• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 3 eggs
• 1 cup sugar
• 2 tsp pumpkin pie spice
• 1 box (15.25 oz) yellow cake mix
• 3/4 cup butter, melted
• 1/2 cup chopped pecans (optional)

Instructions

1. Whisk the pumpkin, evaporated milk, eggs, sugar, and pumpkin pie spice.
2. Pour into a greased crockpot.
3. Sprinkle the dry cake mix evenly over the top and drizzle with butter.
4. Sprinkle with pecans if using.
5. Place paper towels under the lid and cook on HIGH for 2 1/2 to 3 hours.

29. Crockpot Caramel Apple Dump Cake

Apple pie filling and caramel under a golden cake mix crust. Serve it warm with a scoop of vanilla ice cream if you can bring a cooler.

Ingredients

• 2 cans (21 oz each) apple pie filling
• 1/2 cup caramel sauce
• 1 tsp cinnamon
• 1 box (15.25 oz) yellow or spice cake mix
• 1/2 cup butter, melted
• Extra caramel, for drizzling

Instructions

1. Spread the apple pie filling in a greased crockpot.
2. Drizzle with caramel sauce and sprinkle with cinnamon.
3. Sprinkle the dry cake mix over the top and drizzle with the butter.
4. Place paper towels under the lid and cook on HIGH for 2 to 2 1/2 hours.
5. Drizzle with more caramel before serving.

30. Crockpot Cinnamon Sugar Almonds

Crunchy almonds coated in cinnamon sugar, just like the ones from a fall festival. Pack them in little bags or a big bowl for easy snacking.

Ingredients

• 3 cups raw almonds
• 1 egg white
• 2 tsp vanilla extract
• 3/4 cup sugar
• 3/4 cup brown sugar
• 1 1/2 tbsp cinnamon
• 1/4 tsp salt
• 1/4 cup water

Instructions

1. Whisk the egg white and vanilla until frothy, then toss with the almonds.
2. Mix the sugars, cinnamon, and salt and toss with the almonds.
3. Add to a greased crockpot and cook on LOW for 3 to 4 hours, stirring every 20 minutes.
4. Stir in the water during the last 20 minutes.
5. Spread on parchment to cool and crisp up.