Simple and Delicious Fall Crockpot Recipes
It’s undeniably fall, and at Farmview Market we are loving the cooler temperatures, the Autumn décor, and the warm comfort food in our kitchens. Much of summer produce is not in season anymore, but we’re keeping our vegetable game strong by shifting to hearty and nutritious winter vegetables. It’s all about eating with the seasons, when flavor and freshness are at their peak!
Which winter vegetables are our favorites? Think carrots, brussel sprouts, parsnips, and butternut squash to start, but we could go on! If you’ve been reading our recent posts, you know we are highlighting our healthiest products to help your immune system, brain and body all work their best. So, we’ve got you covered in the store too with delicious greens, roots and more that are full of important vitamins and minerals.
Crockpot meals are a lifesaver on busy days, and are also the perfect preparation for soups, roasts and veggies that need extra time cooking low and slow to meld together all of their delicious flavors. Pick up all of the ingredients below at Farmview Market this week and try three of our favorites!
Slow Cooker Jerk Pot Roast
- 3 lbs Beef Chuck, Brisket or Round
- 1 cup Nature's Kitchen Jerk Barbecue Sauce
- 2 tbsp coconut oil
- 1 whole onion, chopped
- 1 stalk green onion/scallion
- 3-5 sprigs fresh thyme
- ½ tbsp ginger
- 1 whole habanero pepper (optional)
- 3 cloves garlic
- 2 whole white potatoes, cubed
- 2 tbsp Worcestershire sauce
- 1 tsp salt (to taste)
- 1/2 cup chicken stock
- 1 tbsp molasses (optional)
- 1 tbsp vinegar (optional)
Marinate meat in Jerk Barbecue Sauce for at least 1 hour, or overnight. Heat the coconut oil in a saucepan and sauté the onion, scallion, thyme, ginger, habanero, and garlic until onions begin to glaze. Remove from pan and set aside.
Sear meat for several minutes on each side then transfer to slow cooker, arranging potatoes around meat. Add sautéed mixture to saucepan, along with Worcestershire sauce, salt, chicken stock, molasses, and vinegar. Simmer, stirring occasionally. Add your chopped potatoes to your slow cooker. After simmering, pour meat and sauce over the potatoes in the slow cooker. Cover and cook for 6 hours on low, or 4 hours on high.
Crockpot Italian Chicken and Mustard Greens Chili
- 3 lbs boneless skinless chicken thighs or breasts
- 1 small sweet onion, diced
- 3 cloves garlic, minced or grated
- 2 tbsp chili powder
- 1 tbsp dried oregano
- 2 tsp smoked paprika
- 2 tsp dried thyme
- 1/4 tsp allspice
- 1/4 tsp crushed red pepper flakes
- 1 dried bay leaf
- 1 tsp salt and pepper
- 1 can tomato paste
- 4 cups low sodium chicken broth
- 1/2 cup balsamic vinegar
- 1 large bunch mustard greens, roughly chopped
- 1 jar roasted red peppers, sliced
- 1 can cannellini beans, drained and rinsed
- 1 cup freshly grated parmesan cheese plus more for serving
- 1/2 cup chopped parsley plus more for serving
In a 6-8-quart crockpot, add the chicken, onion, garlic, chili powder, oregano, paprika, thyme, allspice, crushed red pepper flakes, bay leaf, salt, and pepper. Next add the tomato paste, chicken broth, and balsamic vinegar. Give everything a gentle stir to combine. Cover the crockpot and cook on low for 6 to 8 hours, or 4-6 hours on high, stirring once or twice if possible.
During the last 30 minutes of cooking, stir the broccoli rabe, roasted red peppers, and cannellini beans together in a bowl and add to the crockpot. Crank the heat up to high, cover and let cook 20-30 minutes longer. Lightly shred the chicken with two forks, it should just fall apart. Stir in the parmesan and parsley. Ladle the soup into bowls and serve with parmesan and crusty bread for dipping.
Slow Cooker Balsamic Glazed Winter Root Vegetables
- 1 1/2 lbs sweet potatoes
- 1 lb parsnips
- 1 lb carrots
- 2 large red onions, coarsely chopped
- 3/4 cup sweetened dried cranberries
- 1 tbsp light brown sugar
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp salt
- 1/2 tsp freshly ground pepper
- 1/3 cup chopped fresh flat-leaf parsley
Peel the sweet potatoes, parsnips, and carrots, and cut into 1 1/2-inch pieces. Combine parsnips, carrots, onions, and cranberries in a lightly greased 6-qt. slow cooker; layer sweet potatoes over top.
Whisk together brown sugar and olive oil, balsamic vinegar, salt and pepper in a small bowl; pour over vegetable mixture. (Do not stir.)
Cover and cook on high for 4 to 5 hours or until vegetables are tender. Toss with parsley just before serving.