The leaves have fallen, the temperature is dropping and soon, everything will be blanketed in snow. Here are a few delicious crockpot recipes to keep you warm this winter.

Slow Cooker Vegetable Stew

• 4 large carrots, diagonally sliced into 2-inch pieces (about 5 cups)
• 2 medium turnips, peeled and cut into 1-inch cubes (about 3 cups)
• 1 large onion, diced (about 1 cup)
• 2 garlic cloves, minced
• 1 14-ounce can diced tomatoes
• 1 cup vegetable or chicken broth
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes
• 1 zucchini, cut into 1/2-inch slices
• 1 16-ounce can chickpeas, drained

1. Combine the carrots, turnips, onion, garlic, tomatoes (with their liquid), broth, salt, cumin, and pepper flakes in a 4- to 6-quart slow cooker. Cook on low heat for 6 hours, or on high for 3 hours.
2. Add the zucchini and chickpeas and cook 1 hour longer on low.

Slow Cooker Chipotle Beef Tacos with Cabbage and Radish Slaw

• 3 pounds beef chuck, trimmed and cut into 2-inch pieces
• 1 large onion, thinly sliced
• 4 cloves garlic, chopped
• 1 to 3 tablespoons chopped canned chipotles in adobo sauce
• 1 teaspoon dried oregano
• 2 bay leaves
• Kosher salt
• 4 cups thinly sliced cabbage (about 1⁄3 medium cabbage)
• 4 radishes, halved and thinly sliced
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice, plus lime wedges for serving
• 12 6-inch corn tortillas
• Sour cream or Greek yogurt, pickled jalapeño peppers, and hot sauce, for serving

1. In a 4- to 6-quart slow cooker, toss together the beef, onion, garlic, chipotles, oregano, bay leaves, and 1 teaspoon salt.
2. Cover and cook until the beef is very tender, on low for 7 to 8 hours or on high for 3 ½ to 4 hours (this will shorten total cooking time).
3. Twenty minutes before serving, heat oven to 350° F. In a large bowl, toss together the cabbage, radishes, cilantro, lime juice, and ¼ teaspoon salt. Wrap the tortillas in foil and bake until warm, 5 to 10 minutes.
4. Transfer the beef to a medium bowl (reserve the cooking liquid) and shred, using 2 forks. Strain the cooking liquid through a fine-mesh sieve into the bowl with the beef and toss to combine.
5. Fill the tortillas with the beef and slaw. Serve with the sour cream, jalapeños, hot sauce, and lime wedges.

Slow Cooker White Bean Soup with Andouille and Collards

• 1 pound dried white beans (such as cannellini or great Northern)
• 1/2 pound andouille sausage links, halved lengthwise and sliced crosswise
• 1 large onion, chopped
• 2 stalks celery, chopped
• 4 sprigs fresh thyme
• 8 cups low-sodium chicken broth
• 1 bunch collard greens, stems discarded and leaves cut into bite-size pieces (about 8 cups)
• 1 tablespoon red wine vinegar
• Kosher salt and black pepper
• Olive oil and bread sticks, for serving

1. In a 4- to 6-quart slow cooker, combine the beans, sausage, onion, celery, and thyme. Add the broth and stir to combine.
2. Cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time).
3. Twenty minutes before serving, discard the thyme stems, add the collard greens, cover, and cook until the greens are tender, 15 to 20 minutes. Add the vinegar and ½ teaspoon each salt and pepper.
4. Drizzle with the olive oil and serve with the bread sticks.