This healthy, delicious, “Fall in a Bowl” dinner recipe will please everyone at your family table! It’s versatile, simple, convenient, and oh so perfect for those brisk Autumn months! My Slow-Cooker Autumn Harvest Bowl is the perfect combination of seasonal vegetables, herbs, protein and grains to take you straight into the cozy vibes you crave!
Cozy Vibes = Slow-Cooker Autumn Harvest Bowl
Picture this: It’s Sunday afternoon. You have a light sweatshirt on and all the windows open. The sun is shining through the golden leaves hanging by a thread on your trees and into your warm kitchen. You hear the hum of the crowd from a football game on in the background (well, the background for you… your husband is fully engaged). Peering through the pampas grass on your kitchen island you spot your crockpot loaded with the season’s finest fruits.
The air is kissed by the cozy aroma of your Autumn Harvest Bowl and each breath makes you even more excited for dinner time. You don’t need a candle because the rosemary and pumpkin pie spice diffusing from your crockpot is enough to make you feel all warm and fuzzy. But you have one anyway, because you just bought way too many Fall Candles at Target and only have 2 months to finish them. And also, because there’s no such thing as “too much Fall”.
Now that I’ve set the mood, let’s get to the details of this delicious Autumn meal! But first, get cozy… You’re gonna want to grab a blanket for this one!
What’s In the Slow-Cooker Autumn Harvest Bowl?
The genius of this warm Autumn Harvest Bowl is that it combines the season’s greatest vegetables, poultry, grains, and herbs! In other words, it is the definition of Fall in food form. Here’s what’s in it!
- turkey
- butternut squash
- carrots
- corn
- onion
- wild rice (I use Rice-A-Roni “long grain & wild rice” ~4 oz boxes)
- bone broth
- pumpkin pie spice
- rosemary
Could there be a more “fall” list of ingredients? This dish is savory and cozy with the tiniest subtle kiss of sweet from the corn and spice. It’s not a soup, but you’ll definitely want to serve it in a bowl!
How to Serve the Warm Autumn Harvest Bowl
Probably one of my favorite things about this convenient meal is it’s versatility! You can really get creative with your crockpot creation. Here are a few ways you can serve this dish:
- Alone in a bowl
- Topped with cheddar cheese and with a side of a biscuit
- Spooned over a baked sweet potato
- In a toasted ciabatta sandwich with some kale and cheddar
- As a wrap or pita
- Over a hot dog (think “fall chili dog”)
And that’s just to name a few! You can really make this meal fit your family’s unique needs and preferences. It’s kid friendly too – both of my toddlers gobbled it up!
Looking for More?
I’ve got you covered for Fall! Here are a few of my favorite shared Fall recipes!
- Cast Iron Skillet Turkey Pot Pie
- Crockpot White Chicken Hatch Pepper Chili
- White Wine and Rosemary Turkey Soup
- Tender Slow Cooker Roast and Veggies
- Stuffing Skillet Breakfast Casserole
- Creamy Crockpot Chicken Tortilla Soup
- Easy Crockpot French Onion Soup
I hope you’ll try out some of these tried and true favorite of my family! Alright, time for the recipe you came for!
Slow-Cooker Autumn Harvest Bowl
Equipment
- Slow Cooker
Ingredients
- 1 lb turkey (ground or smoked/pulled)
- 1 butternut squash
- 2-3 carrots large/whole
- 2 C frozen roasted corn
- 1/2 red onion
- 2 boxes long grain wild rice (seasoned) ~ 8 oz total
- 5 C bone broth (or chicken broth)
- 3 spriggs fresh rosemary
- 2 tsp pumpkin pie spice
- 1 tsp minced garlic
- to taste salt/pepper
Instructions
- Brown ground turkey or grab your leftover pulled roasted/smoked turkey.
- Chop the seedless portion (center) of the butternut squash into 1/2-1 inch pieces. Roughly chop your onion and slice your carrots into thin rounds.
- Add all ingredients to slow cooker (chopped veggies, corn, garlic, spices, broth, wild rice, and rosemary). Pour all contents of the boxed wild rice into crockpot (the uncooked rice as well as the entire included seasoning packet). Cover and cook on high for 3-4 hours or low for 4-6 (until squash is tender and rice is cooked).
- Serve in a bowl on it's own, with a sprinkle of cheddar cheese, and/or a side of a flaky butter biscuit or warm toasted sourdough! Enjoy!
Notes
Nutrition
With Love,
Kelsie
