I know I will regret saying this as soon as the temperatures dip below 65, but I'm excited for fall. Or more specifically, fall food. From Halloween candy and full-bodied crockpot soups to the chicken wings, nachos, and buffalo chicken dips that tend to accompany football games, fall is bursting with robust flavors and comfort foods that simply can't be beat.
While I admit that I'm more of a food connoisseur than an actual cook, my unused crockpot, still in its original packaging, is making a mockery of me and I'm determined to dip my toe into the world of slow cooker recipes this fall. With that, I tapped the data team over at Pinterest to get my hands on the most popular tried-and-true crockpot and slow cooker recipes on the entire sharing platform.
According to their numbers, The Recipe Critic's chicken and mushroom stroganoff is currently the number one most-saved crockpot recipe on all of Pinterest, with over 292,000 saves. Taste of Home's melt-in-your-mouth pot roast comes in second with 167,000 saves, followed by Gimme Some Oven's slow cooker teriyaki chicken at 160,000, Creme de la Crumb's parmesan herb chicken and orzo at 85,000, and Damn Delicious's slow cooker lo mein at 79,000. Below, find the top five slow cooker recipes on all of Pinterest, and shop our crockpot essentials for fall.
Chicken and Mushroom Stroganoff From The Recipe Critic
Boneless skinless chicken breasts, cubed
Cream cheese, softened
Cream of chicken soup
Dry onion soup mix
Salt and pepper to taste
Fresh parsley, chopped for garnish
Large egg noodles for serving
Place the chicken in the bottom of a lightly greased slow cooker. Add the mushrooms. In a medium-sized bowl add cream cheese, cream of chicken soup, and dry onion soup mix. Mix until incorporated and spread on top of chicken and mushrooms.
Cook on low for four to six hours or high for three to four. Serve over noodles and top with fresh parsley and salt and pepper.
Head over to The Recipe Critic for the full recipe notes.
Melt-in-Your-Mouth Pot Roast From Taste of Home
Medium red potatoes, quartered
Fresh baby carrots
Boneless beef chuck roast
Dried rosemary, crushed
Place potatoes and carrots in a five-quart slow cooker. Cut roast in half. Combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast.
Place in slow cooker; top with onion and broth. Cover and cook on low for six to eight hours or until meat and vegetables are tender. If desired, top with minced thyme.
Freeze option: Place sliced pot roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.
Head over to Taste of Home for the full recipe notes.
Slow Cooker Teriyaki Chicken From Gimme Some Oven
Boneless, skinless chicken breasts
Garlic cloves, minced
Chopped white onion
Low-sodium soy sauce
Rice wine vinegar
Fresh ginger, chopped
Freshly ground black pepper
Sliced scallions and toasted sesame seeds, optional
Add the chicken breasts to the bottom of your slow cooker in a single layer.
In a separate bowl, whisk together the garlic, onion, honey, soy sauce, rice wine vinegar, ginger, and black pepper until combined. Pour the mixture on top of the chicken breasts. Cover slow cooker, and cook on high for four to five hours, or until the chicken is cooked through and shreds easily with a fork. Remove the chicken with a slotted spoon to a separate bowl and shred it using two forks. Transfer the remaining teriyaki sauce from the slow cooker to a medium saucepan.
Meanwhile in a separate bowl, whisk together the cold water and cornstarch until the cornstarch is dissolved and no longer lumpy. Pour the cornstarch slurry into the teriyaki sauce mixture, and whisk to combine. Bring the mixture to a boil over medium-high heat, and let it boil for about one to two minutes, or until thickened. Remove from heat, and pour the sauce on top of the shredded chicken. Toss to combine.
Serve topped with scallions and toasted sesame seeds if desired.
Head over to Gimme Some Oven for the full recipe notes.
Parmesan Herb Chicken & Orzo From Creme de la Crumb
Boneless skinless chicken breasts
Low sodium chicken broth
White or yellow onion, finely chopped
Salt and pepper to taste
Finely shredded parmesan cheese
Season chicken with a bit of the Italian seasonings and salt and pepper on both sides. Cook in a large nonstick skillet on the stove over medium-high heat one to two minutes on each side until browned on the outsides.
Transfer chicken to a greased slow cooker. Add chicken broth, butter, mushrooms, onions, garlic, and salt and pepper to slow cooker.
Cover and cook on high for one to two hours or on low for three to four hours. Stir in orzo, cover, and cook for another 30-45 minutes on high.
Uncover and use a fork to pull chicken out of the slow cooker. Stir contents of slow cooker, then return chicken to slow cooker, on top of the orzo mixture.
Sprinkle parmesan cheese over chicken. Cover and cook until cheese is melted, about five to 10 minutes. Serve with fresh herbs and cracked black pepper if desired.
Head over to Creme de la Crumb for the full recipe notes.
Slow Cooker Lo Mein From Damn Delicious
Ingredients for the dish
Boneless pork shoulder
Celery stalks, diced
Sliced water chestnuts
Ingredients for the sauce
Reduced sodium soy sauce
Garlic cloves, minced
Sambal oelek (ground fresh chile paste) to taste
Freshly grated ginger
Whisk together soy sauce, garlic, brown sugar, sambal oelek, oyster sauce, ginger and sesame oil in the slow cooker. Add pork shoulder, then cover and cook on low heat for seven to eight hours or high for three to four hours.
Remove pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices. Stir in broccoli, carrots, celery, snow peas and chestnuts. Cover and cook on high heat for 15 to 30 minutes, or until vegetables are tender.
Cook pasta according to package instructions; drain well.
Serve pasta immediately, topped with pork mixture.
Head over to Damn Delicious for the full recipe notes.
For more seasonal recipes and food trends, subscribe to our newsletter.