If You Have a Crockpot, These 17 Recipes Will Be Perfect for Thanksgiving

Using the slow cooker frees your oven for the turkey or pie and keeps dishes hot without fuss. Build your menu from this list and let the crock carry some of the day’s weight. Thanksgiving can crowd the oven and stovetop fast. A slow cooker gives you tender mains, steady sides, and stress relief. These 17 Crockpot-friendly recipes are built for the holiday. Each one works as written in a standard 5- to 7-quart slow cooker unless noted.

Herb-Butter Turkey Breast with Pan-Style Gravy

Juicy white meat and a clean, herby gravy.

Ingredients

• 1 bone-in turkey breast, 5 to 7 lb
• 6 tbsp unsalted butter, softened
• 2 tsp kosher salt, plus more to taste
• 1 tsp black pepper
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 large onion, sliced
• 2 ribs celery, sliced
• 3 garlic cloves, smashed
• 1 cup low-sodium chicken or turkey stock, plus more as needed
• 2 tbsp cornstarch (for slurry)
• 2 tbsp cold water (for slurry)

Instructions

1. Pat turkey breast dry. Mix butter, salt, pepper, rosemary, and thyme. Rub all over the breast and under skin where possible.
2. Scatter onion, celery, and garlic in the slow cooker. Pour in 1 cup stock. Set turkey breast skin side up on top.
3. Cook on Low 4 to 6 hours, until the thickest part reads 160°F. Transfer to a board, tent with foil 15 minutes.
4. Strain juices into a saucepan or clean crock. Skim fat. Whisk cornstarch with water and stir into hot juices. Simmer until glossy and thickened. Season to taste.

Cider-Braised Turkey Thighs

Dark meat turns silky in a lightly sweet, tangy sauce.

Ingredients

• 4 bone-in turkey thighs (about 3 to 4 lb total)
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp neutral oil (optional, for browning)
• 1 large onion, sliced
• 4 garlic cloves, sliced
• 2 cups apple cider (not vinegar)
• 1 tbsp Dijon mustard
• 1 bay leaf
• 2 tbsp unsalted butter
• 1 tbsp lemon juice

Instructions

1. Season thighs with salt and pepper. Optional: brown in a skillet with oil 2 to 3 minutes per side.
2. Add onion, garlic, cider, Dijon, and bay to the slow cooker. Nestle in thighs, skin up.
3. Cook on Low 5 to 6 hours, until tender. Stir in butter and lemon. Adjust salt and pepper.

Classic Sage Stuffing

Gentle heat keeps it custardy with crisp edges near the rim.

Ingredients

• 12 cups dried bread cubes (about 1 lb), white or country-style
• 8 tbsp unsalted butter, divided
• 1 large onion, diced
• 3 ribs celery, diced
• 2 tsp rubbed sage
• 1 tsp dried thyme
• 1.5 tsp kosher salt
• 0.5 tsp black pepper
• 3 to 4 cups low-sodium stock

Instructions

1. Butter the slow-cooker insert. Melt 6 tbsp butter in a skillet. Sauté onion and celery until soft, 6 to 8 minutes.
2. In a large bowl, combine bread, aromatics, sage, thyme, salt, and pepper. Add 3 cups stock and toss. Add more as needed until hydrated but not soggy.
3. Transfer to cooker, dot with remaining 2 tbsp butter. Cook on Low 3 to 4 hours, until set at the center. Hold warm.

Creamy Garlic Mashed Potatoes

Fluffy and ready to hold on warm.

Ingredients

• 4 lb Yukon Gold potatoes, peeled and cut in 1.5-inch chunks
• 2 tsp kosher salt, plus more to taste
• 6 tbsp unsalted butter
• 1 cup heavy cream, warmed
• 0.5 cup whole milk, warmed
• 4 cloves roasted or sautéed garlic, mashed
• Black pepper, to taste

Instructions

1. Add potatoes and enough salted water to barely cover. Cook on High 3 to 4 hours, until very tender. Drain well.
2. Return potatoes to warm crock. Mash in butter, warm cream, milk, and garlic. Season with salt and pepper. Loosen with extra warm dairy as needed. Keep on Warm up to 2 hours.

Brown Butter Sweet Potatoes with Maple

Glossy, lightly spiced rounds.

Ingredients

• 3 lb sweet potatoes, peeled and sliced 0.5-inch thick
• 4 tbsp unsalted butter
• 0.25 cup maple syrup
• 0.5 tsp ground cinnamon
• 0.25 tsp cayenne (optional)
• 1 tsp kosher salt

Instructions

1. Brown butter in a small pan until nutty. Stir in maple, cinnamon, cayenne, and salt.
2. Add sweet potatoes to slow cooker. Pour mixture over and toss.
3. Cook on Low 4 to 5 hours, until tender. Gently toss before serving.

Green Bean Casserole, From Scratch

Creamy mushrooms, crisp onions on top.

Ingredients

• 2 lb green beans, trimmed and halved
• 3 tbsp unsalted butter
• 12 oz cremini mushrooms, sliced
• 3 garlic cloves, minced
• 3 tbsp flour
• 1.5 cups low-sodium chicken or vegetable stock
• 0.75 cup heavy cream
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 2 cups fried onions, for topping

Instructions

1. Blanch beans in salted boiling water 3 minutes. Rinse cold and drain.
2. In a skillet, melt butter. Sauté mushrooms and garlic until browned. Stir in flour 1 minute. Whisk in stock, then cream. Simmer until thick. Season.
3. Combine sauce and beans in slow cooker. Heat on Low 2 to 3 hours, until bubbly. Top with fried onions just before serving.

Savory Mushroom and Wild Rice Pilaf

Distinct grains with woodsy flavor.

Ingredients

• 1.5 cups wild rice blend, rinsed
• 3.5 cups low-sodium stock
• 2 tbsp olive oil or butter
• 8 oz mushrooms, sliced
• 1 small onion, diced
• 1 tsp dried thyme
• 1 tsp kosher salt, plus more to taste
• 0.25 tsp black pepper
• 0.5 cup toasted pecans, chopped
• 0.25 cup chopped parsley

Instructions

1. Sauté mushrooms and onion in oil until lightly browned. Add thyme.
2. Add rice, stock, salt, and pepper to the cooker. Stir in mushroom mixture.
3. Cook on Low 4 to 5 hours, until rice is tender. Fold in pecans and parsley. Adjust seasoning.

Cornbread Dressing with Sausage and Fennel

Anise notes make it fresh.

Ingredients

• 1 lb fresh pork sausage, casings removed
• 1 bulb fennel, diced, fronds reserved
• 1 medium onion, diced
• 10 cups cornbread cubes (stale or toasted)
• 2 tsp poultry seasoning
• 2 to 3 cups low-sodium stock
• 1.5 tsp kosher salt
• 0.5 tsp black pepper

Instructions

1. Brown sausage in a skillet, breaking up. Add fennel and onion; cook until soft.
2. Toss with cornbread, poultry seasoning, salt, and pepper. Moisten with stock until hydrated.
3. Cook on Low 3 to 4 hours. Garnish with chopped fennel fronds.

Cranberry-Orange Sauce

Tart, bright, and make-ahead friendly.

Ingredients

• 12 oz fresh cranberries
• 1 large orange, zest and 0.5 cup juice
• 0.75 to 1 cup granulated sugar, to taste
• 1 cinnamon stick
• Pinch kosher salt

Instructions

1. Add everything to the slow cooker.
2. Cook on High 2 to 3 hours, until berries burst. Mash to desired texture. Chill to thicken.

Honey-Glazed Carrots with Thyme

Sweet-savory and glossy.

Ingredients

• 2 lb carrots, baby or sliced
• 2 tbsp unsalted butter
• 2 tbsp honey
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 1 tsp chopped fresh thyme
• 1 tbsp lemon juice

Instructions

1. Add carrots, butter, honey, salt, pepper, and thyme to the cooker with 2 tbsp water.
2. Cook on Low 4 to 5 hours or High 2 to 3 hours, until tender. Toss with lemon.

Creamed Corn with Scallions

Silky, sweet corn with a gentle tang.

Ingredients

• 32 oz frozen corn kernels
• 1 cup heavy cream
• 0.5 cup whole milk
• 3 oz cream cheese, cubed
• 2 tbsp unsalted butter
• 1 tsp sugar
• 1 tsp kosher salt
• 0.25 tsp white or black pepper
• 4 scallions, thinly sliced

Instructions

1. Combine all but scallions in the cooker.
2. Cook on Low 3 to 4 hours, stirring once. Stir in scallions. Adjust salt.

Turkey Stock for Gravy and Leftovers

Clear, rich base for the meal and beyond.

Ingredients

• 2 to 3 lb turkey wings, necks, or backs
• 1 onion, quartered
• 1 carrot, chopped
• 2 ribs celery, chopped
• 6 peppercorns
• 2 bay leaves
• 10 cups water
• 1 tsp kosher salt

Instructions

1. Add all ingredients to the slow cooker.
2. Cook on Low 10 to 12 hours. Strain, cool, and skim. Salt to taste.

Warm Spinach-Artichoke Dip (Appetizer)

Creamy and crowd-pleasing.

Ingredients

• 14 oz can artichoke hearts, drained and chopped
• 10 oz frozen chopped spinach, thawed and squeezed dry
• 8 oz cream cheese, softened
• 0.5 cup sour cream
• 1 cup shredded mozzarella
• 0.25 cup grated Parmesan
• 2 garlic cloves, minced
• 1 tbsp lemon juice
• 0.5 tsp kosher salt
• Pinch red pepper flakes (optional)

Instructions

1. Stir everything together in the cooker.
2. Cook on Low 2 to 3 hours, until melted and hot, stirring once. Serve warm.

Mulled Apple Cider (Nonalcoholic or Spiked)

Hands-off, aromatic sipper.

Ingredients

• 1 gallon apple cider
• 1 orange, sliced
• 4 cinnamon sticks
• 6 whole cloves
• 2 star anise
• 6 allspice berries
• Bourbon or dark rum, optional, for serving

Instructions

1. Add cider, orange, and spices to the cooker.
2. Cook on Low 3 to 4 hours. Ladle into mugs and spike per cup if desired.

Pumpkin Bread Pudding with Pecans

Cozy dessert that serves a crowd.

Ingredients

• 1 lb brioche or challah, cubed and slightly stale
• 4 large eggs
• 1.5 cups whole milk
• 1 cup heavy cream
• 1 cup pumpkin purée
• 0.75 cup brown sugar
• 1 tsp vanilla extract
• 1.5 tsp pumpkin pie spice
• 0.5 tsp kosher salt
• 0.75 cup chopped pecans

Instructions

1. Butter the insert. Whisk eggs, milk, cream, pumpkin, sugar, vanilla, spice, and salt.
2. Toss with bread and pecans. Transfer to cooker.
3. Cook on Low 3 to 4 hours, until just set. Serve warm with whipped cream.

Chocolate Pecan Spoon Cake

Fudgy bottom, cakey top.

Ingredients

• 1 cup all-purpose flour
• 0.5 cup unsweetened cocoa powder, divided
• 0.75 cup brown sugar, divided
• 1.5 tsp baking powder
• 0.25 tsp kosher salt
• 0.5 cup milk
• 4 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 0.5 cup chopped pecans
• 1.25 cups hot water

Instructions

1. Grease the insert. Whisk flour, 0.25 cup cocoa, 0.5 cup brown sugar, baking powder, and salt. Stir in milk, butter, and vanilla. Spread batter in cooker. Top with pecans.
2. Mix remaining 0.25 cup cocoa and 0.25 cup brown sugar; sprinkle over batter. Pour hot water over the top (do not stir).
3. Cook on High 2 to 2.5 hours, until the top is set but the bottom is saucy.

Day-After Turkey and Barley Soup

A soothing way to use leftovers.

Ingredients

• 8 cups turkey stock (from above), plus more as needed
• 2 cups cooked turkey, shredded
• 3 carrots, diced
• 2 ribs celery, diced
• 1 onion, diced
• 0.75 cup pearl barley, rinsed
• 1 tsp dried thyme
• 1.5 tsp kosher salt, plus more to taste
• 0.5 tsp black pepper
• 1 tbsp red wine vinegar or lemon juice

Instructions

1. Add all ingredients except vinegar to the cooker.
2. Cook on Low 6 to 7 hours, until barley is tender. Stir in vinegar. Adjust seasoning.

Make It Work on Your Timeline

• Size: A 5- to 7-quart crock suits most recipes. Don’t overfill past two-thirds.
• Heat: Low is gentler and ideal for even cooking. High shortens time but can dry lean meat.
• Holding: Most sides can hold on warm for 1 to 2 hours. Keep lids on to prevent drying.
• Crisping: For browned tops, briefly broil finished stuffing or sweet potatoes in a baking dish.

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