5 Easy Crockpot Recipes Kids Will Love on Chilly Fall Nights

When the temperature drops and the week gets busy, there is nothing better than coming home to dinner already simmering. These easy, kid-friendly crockpot recipes use familiar flavors, simple ingredients and flexible toppings, making them great for busy families, picky eaters and cozy fall weekends.

From creamy chicken noodle soup to build-your-own salsa chicken tacos, here are five comforting slow-cooker meals to add to your fall dinner rotation.

1. Creamy Crockpot Chicken Noodle Soup

Serves: 6  |  Prep: 15 minutes  |  Cook: 6–7 hours on LOW or 3–4 hours on HIGH

Ingredients

• 1½ pounds boneless, skinless chicken breasts or thighs
• 6 cups low-sodium chicken broth
• 3 carrots, sliced
• 3 celery stalks, sliced
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• ½ teaspoon salt, plus pepper to taste
• 2 cups wide egg noodles
• 1 cup half-and-half

Directions

1. Add the chicken, broth, vegetables, garlic and seasonings to the slow cooker.
2. Cover and cook until the chicken is tender and fully cooked. Remove it, shred it and return it to the cooker.
3. Turn the slow cooker to HIGH. Stir in the noodles and half-and-half, then cook for about 20–30 minutes. Check the noodles early so they do not overcook.

Picky-eater tip: Serve some shredded chicken and noodles separately before mixing everything together.

2. Mild Beef and Bean Chili

Serves: 6–8  |  Prep: 15 minutes  |  Cook: 6–8 hours on LOW or 3–4 hours on HIGH

Ingredients

• 1½ pounds lean ground beef, browned and drained
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black or pinto beans, drained and rinsed
• 1 can (28 ounces) crushed tomatoes
• 1 can (15 ounces) diced tomatoes
• 1 small onion, diced
• 1 cup low-sodium beef broth
• 1 tablespoon mild chili powder
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• Salt and pepper to taste

Directions

1. Add the cooked beef and all remaining ingredients to the slow cooker.
2. Stir, cover and cook until the flavors are blended and the onion is tender.
3. Serve with shredded cheese, crackers, avocado or sour cream.

Picky-eater tip: Blend the tomatoes before adding them, or set out a toppings bar and let everyone customize a bowl.

3. Easy Salsa Chicken Tacos

Serves: 6  |  Prep: 10 minutes  |  Cook: 4–6 hours on LOW or 2–3 hours on HIGH

Ingredients

• 2 pounds boneless, skinless chicken breasts or thighs
• 1 jar (16 ounces) mild salsa
• 1 tablespoon mild taco seasoning
• 1 cup frozen corn, optional
• Small tortillas
• Favorite toppings: shredded cheese, lettuce, avocado, sour cream or tomatoes

Directions

1. Place the chicken in the slow cooker. Top with salsa, taco seasoning and corn.
2. Cover and cook until the chicken is fully cooked and shreds easily.
3. Shred the chicken in the sauce, then serve in warm tortillas with toppings.

Picky-eater tip: Choose a very mild salsa and serve every topping separately for an easy build-your-own dinner.

4. Sweet Honey Garlic Meatballs

Serves: 6  |  Prep: 10 minutes  |  Cook: 3–4 hours on LOW

Ingredients

• 2 pounds fully cooked meatballs, thawed
• ½ cup honey
• ⅓ cup low-sodium soy sauce
• ⅓ cup ketchup
• 2 garlic cloves, minced
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water

Directions

1. Place the meatballs in the slow cooker.
2. Whisk together the honey, soy sauce, ketchup and garlic. Pour over the meatballs.
3. Cover and cook on LOW for 3–4 hours.
4. Stir in the cornstarch mixture during the final 20 minutes to thicken the sauce.
5. Serve with rice, steamed broccoli or toothpicks for an easy game-day snack.

Picky-eater tip: Reserve a few plain meatballs before adding the sauce.

5. Loaded Baked Potato Soup

Serves: 6–8  |  Prep: 15 minutes  |  Cook: 6–7 hours on LOW or 3–4 hours on HIGH

Ingredients

• 2½ pounds russet or Yukon Gold potatoes, peeled and diced
• 4 cups low-sodium chicken or vegetable broth
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 teaspoon salt, plus pepper to taste
• 1 cup half-and-half
• 4 ounces cream cheese, softened and cubed
• 1½ cups shredded cheddar cheese
• Optional toppings: cooked bacon, green onions, extra cheese or sour cream

Directions

1. Add the potatoes, broth, onion, garlic, salt and pepper to the slow cooker.
2. Cover and cook until the potatoes are very tender.
3. Mash some of the potatoes directly in the cooker to thicken the soup.
4. Stir in the half-and-half, cream cheese and cheddar.
5. Cover for another 20–30 minutes, stirring occasionally, until smooth and warm.
6. Let everyone add their favorite toppings at the table.

Picky-eater tip: Keep the soup simple and place bacon, cheese and green onions in separate bowls.

Slow-cooker safety: Cooking times vary by appliance. Thaw meat before slow cooking, follow your cooker’s instructions and use a food thermometer to confirm that meat and poultry are safely cooked. Find additional guidance at FoodSafety.gov.

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