20 Crockpot Thanksgiving Recipes

When the oven is packed with the turkey, a slow cooker or two can save Thanksgiving. These 20 Crockpot recipes cover everything from the main event to sides, drinks and desserts, all cooked low and slow with very little hands-on time.

You will find a juicy turkey breast and turkey legs, creamy mashed potatoes and stuffing, classic casseroles, a warming soup and dip, hot spiced cider and a cozy apple crisp. Many can also keep food warm for hours, which makes serving a crowd much easier.

1. Crockpot Turkey Breast

A bone-in turkey breast rubbed with herb butter cooks slowly on a bed of onions until incredibly juicy. A few minutes under the broiler crisps the skin before carving.

Servings: 8 · Total time: 5 hours 20 minutes

Ingredients

• 1 bone-in turkey breast (6 to 7 lb), thawed in the refrigerator
• 4 tbsp unsalted butter, softened
• 2 garlic cloves, minced
• 1 tbsp chopped rosemary
• 1 tbsp thyme leaves
• 1 tsp chopped sage
• 2 tsp kosher salt
• 1/2 tsp black pepper
• 2 onions, thickly sliced
• 1/2 cup low-sodium chicken broth

Instructions

1. Mash the butter with the garlic, herbs, salt and pepper and rub over and under the skin.
2. Place the onions and broth in a 6- to 7-quart slow cooker and set the turkey on top, skin side up.
3. Cook on low for 5 to 6 hours until the thickest part reads 165°F (74°C).
4. Transfer to a sheet pan and broil 3 to 5 minutes to crisp the skin. Rest 15 minutes before slicing, and use the juices for gravy.

2. Crockpot Mashed Potatoes

Potatoes cook right in the slow cooker with broth and garlic, then get mashed with butter and cream cheese. They stay warm and creamy for hours.

Servings: 10 · Total time: 4 hours 15 minutes

Ingredients

• 5 lb Yukon Gold potatoes, peeled and cubed
• 4 garlic cloves
• 1 1/2 cups low-sodium chicken broth
• 1 tsp kosher salt
• 1/2 cup unsalted butter
• 4 oz cream cheese
• 1/2 cup sour cream
• 1/2 cup warm milk
• 1/2 tsp black pepper
• 2 tbsp chopped chives

Instructions

1. Place the potatoes, garlic, broth and salt in the slow cooker.
2. Cook on high for 3 1/2 to 4 hours until very tender.
3. Add the butter, cream cheese, sour cream, milk and pepper and mash until smooth.
4. Keep on warm for up to 2 hours and top with chives before serving.

3. Crockpot Stuffing

Classic herb stuffing cooks gently in the slow cooker, staying moist inside with golden edges. It frees up valuable oven space on Thanksgiving Day.

Servings: 10 · Total time: 4 hours 20 minutes

Ingredients

• 12 cups dried bread cubes
• 1/2 cup unsalted butter
• 1 large onion, diced
• 3 celery stalks, diced
• 2 tbsp chopped sage
• 1 tbsp thyme leaves
• 1/4 cup chopped parsley
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 cups low-sodium chicken broth
• 2 large eggs, beaten

Instructions

1. Cook the onion and celery in the butter for 8 minutes and stir in the herbs, salt and pepper.
2. Toss with the bread, then whisk the broth and eggs and pour over, mixing well.
3. Transfer to a greased slow cooker and cook on low for 4 hours, until the center reaches 165°F (74°C).
4. Remove the lid for the last 20 minutes to let the top dry slightly.

4. Slow Cooker Green Beans with Turkey Bacon

Green beans cook slowly with onion, garlic and smoky turkey bacon until tender and full of flavor. They are a Southern-style side that needs almost no attention.

Servings: 8 · Total time: 4 hours 15 minutes

Ingredients

• 2 lb fresh green beans, trimmed
• 6 slices turkey bacon, chopped and cooked crisp
• 1 onion, diced
• 3 garlic cloves, minced
• 1 cup low-sodium chicken broth
• 2 tbsp unsalted butter
• 1 tbsp brown sugar
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Add everything except half the turkey bacon to the slow cooker.
2. Cook on low for 4 hours or high for 2 hours until tender.
3. Stir and top with the remaining turkey bacon before serving.

5. Crockpot Sweet Potato Casserole

Sweet potatoes cook down in the slow cooker with butter and spice, then get mashed and topped with a crunchy pecan streusel. It tastes like the oven-baked version with none of the oven time.

Servings: 8 · Total time: 4 hours 30 minutes

Ingredients

• 4 lb sweet potatoes, peeled and cubed
• 1/2 cup orange juice
• 4 tbsp unsalted butter
• 1/3 cup brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp kosher salt
• 1/2 cup heavy cream
• For the topping: 1 cup chopped pecans, 1/2 cup brown sugar, 1/4 cup flour, 4 tbsp melted butter

Instructions

1. Cook the sweet potatoes with the orange juice, butter, sugar, cinnamon and salt on high for 4 hours until soft.
2. Mash in the cream until smooth.
3. Toss the topping ingredients together, toast in a skillet for 5 minutes until fragrant, and scatter over the sweet potatoes.
4. Keep on warm until serving.

6. Crockpot Mac and Cheese

Uncooked pasta, milk and plenty of cheese turn into an ultra-creamy mac and cheese in the slow cooker with no boiling required. It is perfect for feeding a crowd.

Servings: 10 · Total time: 2 hours 30 minutes

Ingredients

• 1 lb elbow macaroni, uncooked
• 4 tbsp unsalted butter, cubed
• 1 (12-oz) can evaporated milk
• 3 cups whole milk
• 4 cups shredded sharp cheddar
• 1 cup shredded Monterey Jack
• 1 tsp kosher salt
• 1/2 tsp dry mustard
• 1/4 tsp smoked paprika

Instructions

1. Grease the slow cooker and add the pasta, butter, milks, 3 cups cheddar, Monterey Jack and seasonings. Stir well.
2. Cook on low for 2 to 2 1/2 hours, stirring every 30 minutes, until the pasta is tender.
3. Stir in the remaining cheddar and keep on warm for up to 1 hour.

7. Crockpot Cranberry Sauce

Fresh cranberries simmer slowly with orange, sugar and cinnamon into a glossy, perfectly set sauce. Make it a few days ahead and chill until serving.

Servings: 8 · Total time: 3 hours 10 minutes, plus chilling

Ingredients

• 24 oz fresh cranberries
• 1 1/2 cups sugar
• 1 cup orange juice
• Zest of 1 orange
• 1 cinnamon stick
• Pinch of salt

Instructions

1. Combine everything in the slow cooker.
2. Cook on high for 3 hours, stirring once halfway, until the berries burst.
3. Remove the cinnamon stick, mash lightly and chill until set. Refrigerate up to 1 week.

8. Crockpot Corn Casserole

Sweet, spoonable corn casserole cooks gently in the slow cooker into a soft, custardy side. It is a guaranteed favorite with kids.

Servings: 8 · Total time: 3 hours 10 minutes

Ingredients

• 1 (15-oz) can whole kernel corn, drained
• 1 (14.75-oz) can creamed corn
• 1 cup sour cream
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 (8.5-oz) box corn muffin mix
• 1 cup shredded cheddar

Instructions

1. Whisk everything except the cheese and pour into a greased slow cooker.
2. Cook on low for 3 hours until set, 160°F (71°C) in the center.
3. Sprinkle with cheddar and cover for 10 minutes until melted.

9. Crockpot Brown Sugar Glazed Carrots

Baby carrots cook until tender in a buttery brown sugar and cinnamon glaze with zero stovetop time. They are sweet, simple and kid-friendly.

Servings: 8 · Total time: 4 hours 10 minutes

Ingredients

• 2 lb baby carrots
• 4 tbsp unsalted butter, melted
• 1/3 cup brown sugar
• 1/2 tsp ground cinnamon
• 1/2 tsp kosher salt
• 1/4 cup orange juice
• 1 tbsp chopped parsley

Instructions

1. Toss the carrots with the butter, sugar, cinnamon, salt and orange juice in the slow cooker.
2. Cook on low for 4 hours or high for 2 hours until tender.
3. Stir well to coat in the glaze and sprinkle with parsley.

10. Crockpot Creamed Corn

Frozen corn slowly simmered with cream cheese, butter and a touch of sugar becomes rich and velvety. It is ready with just five minutes of prep.

Servings: 8 · Total time: 4 hours 5 minutes

Ingredients

• 2 lb frozen corn
• 8 oz cream cheese, cubed
• 1/2 cup unsalted butter, cubed
• 1/2 cup whole milk
• 1 tbsp sugar
• 1 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. Add everything to the slow cooker.
2. Cook on low for 4 hours, stirring once or twice.
3. Stir well until creamy before serving.

11. Crockpot Turkey Legs

Turkey legs slow cooked with herbs and onions become fall-off-the-bone tender, perfect for a smaller gathering or dark-meat lovers. The cooking liquid makes a quick gravy.

Servings: 4 · Total time: 6 hours 15 minutes

Ingredients

• 4 turkey drumsticks
• 2 tsp kosher salt
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 2 onions, sliced
• 1 cup low-sodium chicken broth
• 2 tbsp cornstarch mixed with 2 tbsp water

Instructions

1. Rub the drumsticks with the salt and spices.
2. Place the onions and broth in the slow cooker and arrange the turkey on top.
3. Cook on low for 6 hours until tender and at least 165°F (74°C).
4. Broil the legs for 3 to 4 minutes to crisp. Strain the liquid into a saucepan, thicken with the cornstarch mixture and serve as gravy.

12. Crockpot Butternut Squash Soup

Butternut squash, apple and warm spices simmer all day and blend into a silky soup that is ideal as a starter. Serve it straight from the slow cooker.

Servings: 8 · Total time: 6 hours 15 minutes

Ingredients

• 1 large butternut squash, peeled and cubed
• 1 apple, peeled and chopped
• 1 onion, chopped
• 2 carrots, chopped
• 4 cups low-sodium vegetable broth
• 1 tsp kosher salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup heavy cream

Instructions

1. Add everything except the cream to the slow cooker.
2. Cook on low for 6 hours until very tender.
3. Blend until smooth with an immersion blender, stir in the cream and adjust the seasoning.

13. Crockpot Hot Spiced Apple Cider

Apple cider simmered with cinnamon, cloves, orange and apple fills the house with a wonderful aroma. Guests can serve themselves straight from the slow cooker.

Servings: 12 · Total time: 3 hours 5 minutes

Ingredients

• 1 gallon apple cider
• 2 oranges, sliced
• 1 apple, sliced
• 4 cinnamon sticks
• 1 tsp whole cloves
• 1 tsp whole allspice
• 2 tbsp brown sugar (optional)

Instructions

1. Add everything to the slow cooker.
2. Cook on low for 3 hours until hot and fragrant.
3. Keep on warm and ladle into mugs, avoiding the whole spices.

14. Crockpot Spinach Artichoke Dip

Creamy, cheesy spinach artichoke dip melts slowly and stays warm for the whole party. Serve it with tortilla chips, crackers and bread.

Servings: 12 · Total time: 2 hours 10 minutes

Ingredients

• 10 oz frozen spinach, thawed and squeezed dry
• 1 (14-oz) can artichoke hearts, chopped
• 8 oz cream cheese, cubed
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 2 garlic cloves, minced
• 1 1/2 cups shredded mozzarella
• 1/2 cup grated Parmesan

Instructions

1. Add everything to a small slow cooker.
2. Cook on low for 2 hours, stirring halfway, until melted and hot.
3. Stir well and keep on warm for serving.

15. Crockpot Cranberry Meatballs

Meatballs simmered in a sweet and tangy cranberry barbecue sauce are the easiest party appetizer. They stay hot and glossy in the slow cooker all afternoon.

Servings: 12 · Total time: 3 hours 5 minutes

Ingredients

• 2 lb frozen fully cooked turkey or beef meatballs
• 1 (14-oz) can whole-berry cranberry sauce
• 1 cup barbecue sauce
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar

Instructions

1. Whisk the cranberry sauce, barbecue sauce, sugar and vinegar in the slow cooker.
2. Add the meatballs and stir to coat.
3. Cook on low for 3 hours until heated through to 165°F (74°C). Serve with toothpicks.

16. Crockpot Scalloped Potatoes

Thin potato slices cook slowly in a creamy, cheesy garlic sauce until tender and rich. It is a hands-off way to serve an indulgent potato side.

Servings: 8 · Total time: 5 hours 15 minutes

Ingredients

• 3 lb Yukon Gold potatoes, thinly sliced
• 1 onion, thinly sliced
• 2 cups shredded cheddar
• 1 1/2 cups heavy cream
• 1/2 cup low-sodium chicken broth
• 2 garlic cloves, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp chopped chives

Instructions

1. Whisk the cream, broth, garlic, salt and pepper.
2. Layer the potatoes, onion and cheese in a greased slow cooker, pouring some cream over each layer.
3. Cook on low for 5 to 6 hours until tender. Sprinkle with chives.

17. Crockpot Apple Crisp

Cinnamon apples bake slowly under a buttery oat topping, making a warm dessert while the oven is busy. Serve it with vanilla ice cream.

Servings: 8 · Total time: 3 hours 15 minutes

Ingredients

• 6 apples, peeled and sliced
• 1/3 cup granulated sugar
• 1 tsp ground cinnamon
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• For the topping: 1 cup oats, 3/4 cup flour, 3/4 cup brown sugar, 1/2 cup cold butter, 1/2 tsp cinnamon

Instructions

1. Toss the apples with the sugar, cinnamon, lemon juice and cornstarch and spread in a greased slow cooker.
2. Rub the topping ingredients together until crumbly and scatter over the apples.
3. Lay a paper towel under the lid to catch condensation and cook on high for 2 1/2 to 3 hours until bubbling.
4. Serve warm with ice cream.

18. Crockpot Pumpkin Spice Cake

A simple spice cake batter with pumpkin bakes in the slow cooker into a moist, pudding-like dessert. A scoop of whipped cream on top makes it perfect.

Servings: 10 · Total time: 2 hours 45 minutes

Ingredients

• 1 (15.25-oz) box spice cake mix
• 1 (15-oz) can pumpkin purée
• 3 large eggs
• 1/3 cup neutral oil
• 1/2 cup water
• 1 tsp ground cinnamon
• 1/2 cup chopped pecans
• Whipped cream, for serving

Instructions

1. Beat the cake mix, pumpkin, eggs, oil, water and cinnamon until smooth.
2. Pour into a greased slow cooker and sprinkle with pecans.
3. Lay a paper towel under the lid and cook on high for 2 to 2 1/2 hours until set in the center.
4. Serve warm with whipped cream.

19. Crockpot Maple Dijon Brussels Sprouts

Brussels sprouts cook until tender in a maple and Dijon glaze, then get tossed with pecans and cranberries. It is a sweet-savory green side that needs no oven.

Servings: 6 · Total time: 3 hours 10 minutes

Ingredients

• 2 lb Brussels sprouts, trimmed and halved
• 3 tbsp unsalted butter, melted
• 3 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 cup toasted pecans
• 1/3 cup dried cranberries

Instructions

1. Toss the sprouts with the butter, maple syrup, mustard, salt and pepper in the slow cooker.
2. Cook on low for 3 hours or high for 1 1/2 hours until tender.
3. Stir in the pecans and cranberries before serving.

20. Crockpot Wild Rice Pilaf

Wild rice cooks slowly with mushrooms, celery and herbs into a hearty, nutty side that pairs beautifully with turkey. It is gluten-free and hands-off.

Servings: 8 · Total time: 4 hours 15 minutes

Ingredients

• 1 1/2 cups wild rice blend, rinsed
• 4 cups low-sodium chicken broth
• 8 oz mushrooms, sliced
• 1 onion, diced
• 2 celery stalks, diced
• 2 tbsp unsalted butter
• 1 tsp thyme leaves
• 1 tsp kosher salt
• 1/2 cup dried cranberries
• 1/3 cup toasted pecans

Instructions

1. Add the rice, broth, mushrooms, onion, celery, butter, thyme and salt to the slow cooker.
2. Cook on low for 4 hours until the rice is tender and the liquid absorbed.
3. Fluff and stir in the cranberries and pecans.