Cheap One Pot Recipes for Fall

As fall approaches and the days get shorter, staying in and eating a home-cooked meal sounds more appealing than going out. Plus, it’s that time to start eating some cheaper food to save money for the holidays! Cooking at home doesn’t have to be difficult or use a lot of dishes. We rounded up these one-pot recipes for some great fall recipe inspiration.

Dr. Pepper Slow Cooker Pulled Pork
Dr. Pepper isn’t a traditional ingredient for pulled-pork but it somehow works in this fall recipe. This one-pot recipe makes about eight servings at $4.75 each so it is perfect for your next football party or to just meal prep. If you are looking for a cheap food option to feed you for the week this slow cooker pulled pork is it.

Ingredients: 

• 1 pork shoulder
• 1 onion
• 1 can Dr. Pepper
• 3/4 c barbecue sauce
• Hamburger buns for serving as sandwiches

Directions: 

1. Place the onion in the bottom of the slow cooker. Rub the outside of the roast with salt, pepper and garlic powder.
2. Pour the Dr. Pepper over the pork and cook on high 4-5 hours or on low 7-8 hours.
3. Using 2 forks, shred the pork and place back in the juices.
4. Add barbecue sauce to taste. Allow to cook an additional 30-60 minutes
5. Serve on desired bread

 
Baked Chicken & Sweet Potatoes
 
This one-pot recipe is perfect for the cooling temperatures that fall brings. With ingredients like brown sugar, sweet potatoes, and thyme, your home will smell like a Yankee Candle when you cook this fall recipe. Plus, with only five simple ingredients, this meal is a great cheap food option.
 
Ingredients:

• 1/2 cup Zesty Italian Dressing
• 3 Tbsp. brown sugar
• 1 Tbsp. chopped fresh thyme
• 1-1/2 lb. sweet potatoes (about 3), cut into 3/4-inch-thick wedges
• 2 lb. assorted chicken pieces (breasts, thighs, drumsticks, and wings)

Directions:

1. Preheat oven to 375º
2. Mix dressing, sugar, and thyme until blended. Pour over potatoes in large bowl; mix lightly. Use tongs to transfer potatoes to a roasting pan sprayed with cooking spray, reserving dressing mixture in bowl.
3. Add chicken to reserved dressing mixture; toss to evenly coat chicken with dressing mixture. Place next to potatoes in roasting pan.
4. Bake 1 hour or until potatoes are tender and chicken is done. Transfer chicken and potatoes to a platter, reserving drippings in roasting pan. Pour drippings through strainer, then drizzle over chicken.

 
Cheesy Vegetarian Chili Mac
 
You can’t have a list of fall recipes without including some sort of chili recipe! This chili mac is not only a cheap food option but will also please vegetarians and meat-eaters alike. The best part? This one-pot recipe is only $1.11 per serving and makes about eight servings! It is perfect for a stress-free weeknight meal.
 
Ingredients:

• 1 yellow onion
• 1 Tbsp olive oil
• 2 cloves garlic
• 2 Tbsp flour
• 2 Tbsp chili powder
• 15 oz. can diced tomatoes
• 15 oz. can tomato sauce
• 15 oz. can kidney beans
• 15 oz. can black beans
• 15 oz. can pinto beans
• 1 cup frozen corn kernels
• 2 cups vegetable broth
• 2 cups uncooked macaroni noodles
• 1 cup shredded sharp cheddar

Directions:

1. Dice the onion and mince the garlic. Sauté the onion and garlic with olive oil in the bottom of a large pot (5 qt) over medium heat for 2-3 minutes, or until the onions are soft and transparent.
2. Add the flour and chili powder to the sautéed onions and garlic. Continue to stir and sauté for about two minutes, or just until the flour and chili powder begin to coat the bottom of the pot.
3. Drain and rinse the kidney beans, black beans, and pinto beans. Add the diced tomatoes, tomato sauce, all three beans, corn, and vegetable broth to the pot. Stir to combine and to dissolve any flour and chili powder off the bottom of the pot.
4. Add the uncooked macaroni noodles and stir to combine. Place a lid on the pot, turn the heat up to medium-high, and let the pot come up to a boil. Stir every other minute or so to loosen the noodles from the bottom of the pot as it heats up.
5. When the pot reaches a boil, turn the heat down to low, or just above low, so it continues to gently simmer. Let the pot gently simmer for 12-15 minutes, or until the pasta is tender and the liquid is thick and saucy. Stir frequently as it simmers to make sure the pasta does not stick to the bottom of the pot.
6. Once the pasta is tender, add the shredded cheddar and stir it in until melted. Serve hot.

 
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