Given the number of people you’re undoubtedly cooking for, trust me when I say these Thanksgiving Crockpot recipes will be a lifesaver!
Between the potatoes and pies and Thanksgiving sides and desserts, who has enough room in the oven? It can get a little crowded and, let’s face it, a little stressful.
That’s why I love using my Crockpot to simplify things. Set it up – or ‘them’ if you have multiple – and let it do all the work while you focus on that bird!
With the Crockpot, you can make any number of simple sides to accompany your turkey. It’s so hands-off that you might even find you have extra time on your hands.
And you can even make dessert, too! Throw everything in the pot, and it’ll be warm and ready to eat once the table is cleared.
If you’re looking for some great recipes that require little-to-no time, these 25 terrific Thanksgiving Crockpot recipes are for you!
If you’ve ever made cranberry sauce, you’ll know it needs to be stirred every once in a while to prevent it from catching and burning on the bottom.
No big deal, but what happens if you forget?
With this slow cooker version, you can go ahead and put it out of your mind. Just don’t forget to mash up the cranberries before serving.
Don’t you just hate spending time on a delicious stuffing only to pull it out of the oven all dry and hard?
This recipe guarantees a moist and flavorful stuffing every time.
Soak everything as you would bread pudding, leaving it overnight if you can, and let the moisture of the Crockpot keep it perfect.
Unfortunately, most dishes need different temperatures to cook.
Veggies need a high temp to roast and caramelize, whereas these sweet potatoes would probably burn in the same oven.
Instead, just toss it all in the Crockpot and let it cook for a few hours. They’ll be sweet and tender and totally irresistible in no time.
You can even melt the marshmallows right in the pot. Use a chef’s torch if you want them toasted.
What’s a turkey dinner without mashed potatoes?! Do you like them rustic with texture or silky smooth?
Either way, the Crockpot has you covered. This recipe calls for broth instead of water, so you know they’ll be loaded with flavor.
If you like them more pureed, use an immersion blender right in the pot with a bit of milk or cream.
I have a few Crockpots of all different sizes. My favorites are the mini’s because I can pull them out and make a bunch of sides all at once without losing precious oven space!
This recipe is perfect for the smaller pots, letting you make a delicious side dish without going overboard.
Between the onion, garlic, and stock, there are plenty of flavors, but I like to add a touch of butter for richness towards the end.
I make Brussels sprouts at least once a week, and I like to roast them with garlic and bacon. But when I’m cooking for a crowd, this is my go-to recipe.
Besides making a quick reduction, all you have to do is toss the sprouts and leave them to cook.
They’ll be sweet and tangy with fantastic texture from the pine nuts.
Brown sugar-glazed carrots are so good; you’ll find your guests fighting over the last bite!
Between the caramel notes from the brown sugar and the rich, silky smooth texture you get from the butter, they’re pretty close to perfect.
To really push them over the edge, they also get a bit of warmth from a sprinkling of cinnamon and nutmeg.
Soup is one of the best ways to start a meal: it’s light, full of vegetables, and warms you up on a chilly Thanksgiving Day.
For this recipe, you’ll need just five ingredients – pumpkin, russet potatoes, onion, vegetable broth, and cream.
When tender, blitz the mix using an immersion blender and whisk in the cream for a smooth and creamy finish.
To make it vegan, either leave the cream out entirely or add dairy-free, natural yogurt instead.
I love corn in all its forms, but there’s no better side dish when I’m indulging over the holidays than decadent creamed corn.
Between the cream cheese, milk, butter, and sugar, this isn’t one for those watching their waistline!
Using your Crockpot for dinner rolls is kind of genius when you think about it.
For one thing, you can turn it to ‘warm’ to speed along the proofing time. Then just switch it to high, and they’ll cook without you having to move them.
Just don’t forget to line the pot and spray the paper to stop the rolls from sticking.
I think the mac and cheese is usually the first to go in my house. It’s a family fave, so you know everyone wants a big spoonful!
Unfortunately, we don’t always have the room (or the time!) to make a batch from scratch.
Well, instead of turning to the packet, why not try it in the Crockpot?
The pasta will cook right in the evaporated milk, milk, butter, salt, pepper, and cheese, making it rich and creamy. Plus, there’s more cheese to melt on top!
For the absolute BEST flavor, be sure to get a good quality cheese. I like to use mature cheddar and Gruyere. And always grate it yourself!
If you’re making roast beef, I really hope you’re making your gravy from the drippings.
It’s the best way to use up all the flavor and guarantee that every bite is sensational.
The best part about this is that it will cook in about 30 minutes, giving the meat plenty of time to rest before serving!
You will need to make a roux, but the gentle heat of the Crockpot will prevent your mix from becoming lumpy.
If you have vegetarians coming for dinner, it’s a nice idea to make some extra special side dishes to help them fill out their plates.
And this casserole is a sure-fire way to fill up any non-meat eaters.
You’ll need just six ingredients and maybe 10 minutes of prep to get this going.
After a few hours, you’ll have a hearty and tasty casserole loaded with beans, mushroom flavor, and crispy onions.
This recipe is a win-win. Not only will you get a batch of warm, spicy, fall-licious apple cider, but your house will smell unbelievable!
I often find store-bought apple cider can be a bit overly sweet. Making your own lets you control just how much sugar and spice go in.
Plus, you can make it just for the grown-ups if you want by adding in some whiskey.
Red cabbage and apples are the perfect side dish for your next pork roast. Not everyone is a fan of turkey, so I often have a smaller roast on the table, too.
The fresh tangy flavors will make the meaty pork pop and the red color will brighten up the table.
Feel free to adjust the sweet and sour notes here. We like it quite tangy in my house, but you can easily add in a bit more sugar.
This clever little casserole combines a few things I love: broccoli, buttery crackers, and easy cleanup.
You’ll need to mix the veg with creamy soup (I used chicken) and plenty of cheese.
Top it with crushed crackers, which will soften as the whole thing cooks, giving it a buttery flair.
Make the cleanup a breeze by lining the Crockpot with foil!
I like to use butternut squash for a lot of my cooking.
It has the same great color and flavor or pumpkin or sweet potatoes, but I find it holds its shape a little better (and is more readily available in some cases).
In this recipe, you’ll be cooking your squash with a blend of brown sugar, cinnamon, nutmeg, cloves, and salt. Oh, and lots of butter!
Full disclosure: I try not to make these too often. They’re insanely good, full of flavor, creamy, rich, and super decadent.
I’ll eat the whole pot by myself if you let me!
This recipe uses a mix of regular and sweet potatoes along with a cheese sauce flavored with thyme and parmesan.
Not to mention, the layer of cheese on top that will melt and bubble in the pot.
To make this even more scrumptious, try infusing your milk with garlic, onion, and rosemary.
Just bring it to a simmer and let it steep for a while. Strain out the bits and mix right into the sauce.
Yes, I love pie. Yes, I’ll be making more than one pie. But I also like variety, especially when it comes to dessert!
In fact, my dessert plate on Thanksgiving looks more like a tasting plate for a catered event!
This cake is dense, moist, and absolutely bursting with apples! When you make it, you might think there’s not enough batter, but trust the process!
Serve with ice cream or a drizzle of salted caramel.
I did not think this would work and even made a backup pie, fully expecting a delicious mess in my slow cooker.
Boy, was I wrong!
It might not be the prettiest – there’s no way to nicely crimp those edges – but the pie crust is tender and cooked to perfection.
Slow cooking the filling keeps it lovely and moist, and when you line the pot with parchment, you can easily lift the whole thing out (carefully, please!).
If you like your chocolate fudge cake served warm and slightly dense, then you’ll fall in love with this fudgy pumpkin pudding cake.
You’ll need to make up the batter and add it into the Crockpot before gently pouring over a brown sugar simple syrup.
It will bake like a self-saucing dessert, letting the brown sugar infuse into the cake and create a sweet sauce right on the bottom of the pot.
If you want something extra indulgent, try making caramel and pouring that over instead.
For those looking to enjoy their pumpkin pie but want it lower in carbs, this one’s for you!
Being crustless, you’ll get all the fantastic filling flavor without the unnecessary calories.
You can use your favorite pumpkin pie filling recipe and just pour it into a lined Crockpot. Serve with vanilla ice cream or cinnamon-spiced caramel.
If you think you’ll miss the crust, try baking some pastry flat on a sheet tray before breaking into shards.
Stand them up in the filling for a restaurant-quality dessert.
A fall favorite like apple crisp will always be a safe bet for Thanksgiving. It’s warm, filling, and has a great texture that I sometimes find apple pies lack.
To prevent the top from turning to mush, be sure to line the lid with paper towels to catch any condensation.
If you like it extra-crisp, broil for a few minutes once it’s baked.
Poached pears look way more impressive than they really are. In fact, they’re very easy!
With poached pears, you can keep them whole and serve on a plate with some sauce and ice cream, and you’ll get a lot of Instagram mentions!
Just don’t tell anyone that they’re as easy as tossing in the Crockpot with some sugar and spice!
Top tip: keep the juices and reuse them for a second round. I like to cut my pears in half and make a big batch.
Use them in cakes or tarts, or just as a sweet, healthy snack.
I don’t know about you, but I like to send my guests away with little gifts over the holidays. And this apple butter is a fantastic, homemade option.
What could be better than a beautiful jar full of slow-cooked apples and cranberries?
Let your fruit simmer in the Crockpot with some sugar, cinnamon, nutmeg, cloves, salt, and vanilla. Once tender, use an immersion blender to puree.
This is great of toast, or even as a filling for some fall tarts.
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