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Nebraska Furniture Mart | January 20, 2019

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Easy Slow Cooker Recipes for Fall

Easy Slow Cooker Recipes for Fall
Jenny Schroeder

The seasons are changing and the cool air is getting near. When fall comes around, I usually like to put away the grill and start thinking of new comforting recipes to make when it’s cold out. An easy way to create a mouthwatering meal is with a slow cooker. We have a great variety of Crock Pots for you to choose from that will work great for several different recipes.


If you love Italian food,try this lasagna recipe featuring beef and Italian sausage. The Crock Pot Casserole Slow Cooker is perfect for cooking up deep dishes and comfort food like this.

Slow-Cooked Lasagna


  • 1/2 pound ground beef
  • 1/2 pound Italian sausage (I use hot)
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 large onion, chopped*
  • 1 tsp Italian seasoning
  • 2 Tbsp parsley
  • 2 tsp garlic powder
  • 2 Tbsp Worcestershire sauce
  • 1 (6oz) can tomato paste
  • 1 (29 oz) can tomato sauce
  • 2 Tbsp granulated sugar
  • 2 1/2 cups water
  • 1 (8 oz) package regular lasagna noodles, uncooked
  • 4 cups shredded mozzarella cheese
  • 1-1/2 cups cottage cheese
  • 1/2 cup grated Parmesan cheese
  1. In a large skillet over medium heat brown the ground beef, Italian sausage and onion. Add salt, pepper, Italian seasoning, parsley, garlic powder, Worcestershire sauce, tomato paste, tomato sauce, sugar, and water. Stir and simmer 15-20 minutes. (You could make the sauce in advance!)
  2. Spread a fourth of the meat sauce into the bottom of your slow cooker. Arrange a third of the noodles over the sauce (break the noodles to fit, if necessary). Combine the mozzarella, cottage cheese and parmesan cheese; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce and sprinkle with extra mozzarella cheese, if desired.
  3. Cover and cook on low for about 4-5 hours or until noodles are tender.


Another great crock pot for the upcoming football season is the Crock Pot 6 Qt. NFL Cook and Carry Slow Cooker – featured with the Dallas Cowboys logo.  It features a locking lid so that you don’t have to worry about spilling your dish

Here’s a yummy recipe that would be easy to whip up in this slow cooker and take to your next football party.

Lazy Sunday Crock Pot Queso Dip


  • 1 32 oz Block of Velveeta- Cubed
  • 1 15 oz Jar Mild Chi-Chi’s Salsa
  • 1 lb Sausage- Browned and Drained
  1. Combine all ingredients in a slow cooker and cook on low for 2 -3 hours, stirring occasionally until smooth.


Since a great meal always needs a great desert, try cooking up this delectable dish with a slow cooker too!

Slow Cooker Peanut Butter Cup Swirl Cake


  • 1 box Betty Crocker™ SuperMoist™ yellow cake mix
  • 1 cup water
  • 3 eggs
  • 1/2 cup creamy peanut butter
  • 1/3 cup butter, softened
  • 1/2 cup chocolate-flavored syrup


  • 3 tablespoons creamy peanut butter
  • 2 to 3 tablespoons milk
  • 1 cup powdered sugar
  • 2 tablespoons chocolate-flavored syrup
  • 20 miniature chocolate-covered peanut butter cup candies, unwrapped and cut in half


  1. Spray a 5- to 6-quart oval slow cooker with cooking spray. In large bowl, beat cake mix, water, eggs, 1/2 cup peanut butter and the butter with electric mixer on low 30 speed seconds, then on medium speed 2 minutes, scraping bowl.
  2. Remove 2/3 cup of the batter to medium bowl; stir in 1/2 cup chocolate syrup to make chocolate fudge batter.
  3. Spoon 1/2 of the peanut butter batter into the slow cooker, followed by all of the chocolate fudge batter. Top with remaining peanut butter batter. Swirl with a knife in a circular motion.
  4. Cover; cook on High heat setting 1 hour 45 minutes to 2 hours 15 minutes or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover, and remove ceramic base from cooker to cooling rack. Let cool 15 minutes.
  5.  In medium bowl, beat 3 tablespoons peanut butter and 2 tablespoons milk with whisk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional 1 tablespoon milk until glaze is desired consistency. Spread peanut butter glaze over cake; drizzle with the chocolate syrup. Sprinkle peanut butter cups over top of cake.

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