4 Super Easy Slow Cooker Recipes For Fall

Slow Cooker Pumpkin Soup

Nothing says fall like pumpkin soup, but many of us don’t have time to carve a pumpkin and make homemade puree. That’s why I love this recipe from The Lazy Slow Cooker — you can use canned puree and still achieve the creamy silkiness of a more complicated pumpkin soup recipe. Serve the soup with some crusty bread for dipping and you’ll have the perfect fall meal.

Serves 6-8

• 2 (15-ounce) cans pumpkin puree (or 4 cups)
• 1/4 cup brown sugar
• 1 small onion, diced
• 2 tablespoons minced garlic
• 1 teaspoon ground ginger
• 1 scant teaspoon cumin
• 1/2 teaspoon turmeric
• 4 cups vegetable broth (or chicken)
• Salt and pepper to taste
• Toppings: Half-and-half or coconut cream (2 tablespoons per bowl)

If using a liner, place it in the slow cooker, then pour the first 7 ingredients into the pot. Stir to combine. Add broth and mix well. Cover and cook on high for 3-4 hours or on low for 6-8 hours. To serve, add salt and pepper to taste if preferred, and then 2 tablespoons of half-and-half (or coconut cream) to each serving.

Asian Pepper Steak

Craving Asian pepper steak but you don’t have time to stir-fry? This easy recipe can be tossed together in one pot without any fuss, yet it has the same quality flavors from your favorite take-out restaurant.

Serves 4

• 2 pounds round steak, sliced into 1/3-inch-thick strips, roughly 2 inches long
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1/2 cup soy sauce
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 2 tablespoons brown sugar
• 2 cups beef broth
• Optional: cooked rice

Place steak and chopped vegetables into a greased crockpot. Whisk together the soy sauce, ginger, garlic powder, black pepper and brown sugar in a small bowl, then pour over the steak and veggies. Add the broth and stir until blended. Cover and cook on low for 4-5 hours or until steak is tender. Serve over cooked rice if desired.