This 5-ingredient slow cooker fall festival dinner is the kind of easy meal that feels extra cozy on a busy day. Frozen pork bratwurst links cook low and slow with simple autumn-inspired ingredients, giving you a hearty supper with hardly any prep. It is a wonderful choice when you want that harvest-season comfort of sausage, tender vegetables, and sweet-savory flavor without standing over the stove.
Serve this with warm buttered rolls, a scoop of mashed potatoes, or a side of simple buttered noodles to catch all those delicious juices. If you want to round it out with something fresh, a crisp green salad or steamed green beans make a nice balance to the rich bratwurst and tender fall vegetables.
5-Ingredient Slow Cooker Fall Festival Dinner
Servings: 6
Ingredients
6 frozen pork bratwurst links
1 large onion, sliced
2 apples, cored and sliced thick
1 1/2 pounds baby potatoes, halved
1 cup apple cider
Directions
1. Place the frozen pork bratwurst links in the bottom of the slow cooker insert in an even layer.
2. Scatter the sliced onion, apples, and halved baby potatoes over and around the bratwurst.
3. Pour the apple cider evenly over everything.
4. Cover and cook on low for 6 to 7 hours or on high for 3 1/2 to 4 hours, until the bratwurst are cooked through and the potatoes are fork-tender.
5. Gently stir the vegetables and juices, then serve the bratwurst hot with the apples, onions, and potatoes spooned over the top.
Variations & Tips
For sweeter fall flavor: Add a sprinkle of cinnamon or a spoonful of apple butter if your family likes that sweet-savory combination with pork.
For picky eaters: Leave the apples in larger slices so they are easy to pick around, or serve the bratwurst and potatoes separately for little ones who prefer simple plates.
For extra color: Stir in baby carrots during the last 2 to 3 hours of cooking on low so the dish looks even more festive on the table.
For easier cleanup: Use a slow cooker liner if you have one, especially since the natural sugars in the cider and apples can leave a sticky glaze around the sides.
For the best texture: Try to keep the potatoes in similar-size pieces so they finish cooking evenly, and avoid over-stirring at the end so the apples stay mostly intact.