Thanksgiving is about people gathering around tables and sharing a big meal. While turkey gets much attention, side dishes are key stars. These dishes bring variety, flavor, and lots of personality to your plate. But preparing a big Thanksgiving feast can feel quite overwhelming. That is where your trusty slow cooker becomes very helpful. It makes preparing side dishes for crowds easy and doesn’t require oven space. These slow-cooker recipes make your Thanksgiving preparation very simple this year.
These recipes prove that convenience doesn’t mean you have to compromise on flavor. They offer creamy mashed potatoes, alongside sweet or savory classics. You can also find some reimagined favorites or unexpected delicious delights. With just minimal preparation, the slow-cooking magic truly happens. You’ll have many sides ready to truly impress all your guests.
We will now look at the first eight dishes you can prepare easily. Every single dish on this list cooks completely inside your slow cooker. You then get extra time just for enjoying holiday magic moments.
1. **Slow Cooker Mashed Sweet potatoes**: This dish brings together the natural, comforting sweetness found within the sweet potatoes themselves. Richness then comes from adding butter along with half-and-half. Simply toss your peeled and chopped sweet potatoes into the slow cooker. Add a touch of cinnamon and nutmeg for pleasant, warming spices that you enjoy. Once tender, mash them up inside the pot, adding some pecans for a lovely texture.
This particular dish is the best no-fuss side option available. It features a velvety texture and just a subtle, pleasant spice. Plus, it truly saves you from worrying about last-minute stovetop boiling needs.
Recipe details: Slow-Cooker Mashed Potatoes
Prep time: 20 min Inactive time:
Cook time: 4 hr Total time: 4 hr 20 min
Level: Easy Servings: 8 servings
Total weight: 3223.0 g Calories: 5584.8 kcal
Energy: 5584.8 kcal Protein: 73.5 g
Carbs: 442.1 g Fat: 408.5 g
Dish Tags: american, starter, lunch/dinner, Low-Sodium, Sugar-Conscious, Vegetarian, Pescatarian, Gluten-Free, Wheat-Free
Ingredients:
5 pounds medium russet potatoes, peeled and cut into 1-inch chunks
12 tablespoons (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper
1 cup sour cream
1 1/2 to 2 cups milk, warm
2 tablespoons sliced chives
Cooking steps:
1. Toss the potatoes, butter, 1 tablespoon salt and 1/2 teaspoon pepper together in a 6-quart slow cooker. Add 1 cup of water, then cover and cook on high until the potatoes are tender, about 4 hours. (The potatoes might have browned lightly in spots but that is okay.)
2. Remove the lid and add the sour cream and 1 1/2 cups warm milk to the potatoes. Use a potato masher to smash the potatoes until they are mostly smooth. If the potatoes need to be thinned out, stir in the remaining 1/2 cup warm milk. Season to taste with additional salt and pepper. Garnish with chives.
Get the recipe: Slow-Cooker Mashed Potatoes
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2. **Scalloped Russet and Sweet Potatoes**: Why should anyone choose between russet or sweet potatoes when you can enjoy both together? This layered dish provides a harmonious blend of creamy russets and sweet potatoes. The potatoes are sliced thinly, then stacked carefully with creamy cheese sauce inside your slow cooker. You then cook all these delicious layers entirely inside the slow cooker.
The outcome turns out to be a completely decadent side dish that everyone loves. It features rich flavor and looks visually appealing on your plate. This provides a sweet and savory balance sure to impress your guests.
Recipe details: Scalloped Potato Gratin
Prep time: 15 min Inactive time:
Cook time: 50 min Total time: 1 hr 5 min
Level: Easy Servings: 4 to 6 servings
Total weight: 2625.2 g Calories: 3291.8 kcal
Energy: 3291.8 kcal Protein: 111.7 g
Carbs: 313.7 g Fat: 183.5 g
Dish Tags: french, main course, lunch/dinner, Sugar-Conscious, Vegetarian, Pescatarian, Gluten-Free, Wheat-Free, Sulfites
Ingredients:
1 1/2 cups heavy cream
3 bay leaves
2 sprigs fresh thyme, plus more to finish
2 garlic cloves, chopped
1/2 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper
Unsalted butter
2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
1/2 cup grated Parmesan, plus more for broiling
Cooking steps:
1. Preheat the oven to 400 degrees F.
2. In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg and some salt and pepper.
3. While the cream is heating up, butter a casserole dish. Use a slotted spoon to remove the bay leaves and thyme. Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes. Dust the Parmesan over the potatoes. Season the mix with a little bit of salt and pepper. Mix to gently incorporate. Spoon a little bit of the cream into the bottom of the casserole dish. Then spoon the potatoes in. Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top. Top with some Parmesan and fresh thyme leaves. Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 40 minutes.
Get the recipe: Scalloped Potato Gratin
3. **Cranberry-Nut Bread Pudding**: This dessert-like side dish definitely stands out from the usual choices. It combines tart cranberries, crunchy nuts, and a smooth custard base. Just place cubed bread pieces, cranberries, and your preferred nuts into the cooker. Afterward, pour a rich egg mixture to fully cover everything within.
4. **Party Potatoes with Crunchy Cornflake Topping**: This cheesy potato casserole truly works as a definite crowd-pleaser. It is fully loaded with sour cream, cheddar cheese, and more good stuff. Then a crispy cornflake crust goes right on top of everything.
Making this using your slow cooker is indeed very simple. You just mix all the ingredients together rather quickly first. Set the cooker, and then let it handle everything completely by itself. This lets you focus on making other Thanksgiving dinner dishes finally.
Recipe details: Crunchy Roasted Rosemary Potatoes
Prep time: 10 min Inactive time:
Cook time: 45 min Total time: 55 min
Level: Easy Servings: 4 to 6 servings
Total weight: 1037.7 g Calories: 1024.3 kcal
Energy: 1024.3 kcal Protein: 21.1 g
Carbs: 178.3 g Fat: 28.0 g
Dish Tags: american, starter, lunch/dinner, Low-Sodium, Sugar-Conscious, Vegetarian, Pescatarian, Mediterranean, Gluten-Free
Ingredients:
3 large Yukon gold potatoes, scrubbed clean, cut in 1/2
4 sprigs fresh rosemary
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
Cooking steps:
1. Heat the oven to 400 degrees F.
2. Slice the potatoes and put on a baking sheet. Roughly tear the rosemary and scatter it over the potatoes; season them with salt and pepper and drizzle with olive oil. Toss the potatoes well to mix all the flavors and put them in the oven. Remove them after 30 minutes and toss them again. Continue to roast them until they are browned and cooked through. Serve immediately.
Get the recipe: Crunchy Roasted Rosemary Potatoes
5. **Glazed Brussels Sprouts**: You can easily transform Brussels sprouts into a truly show-stopping side dish here. Just toss them in a simple glaze made with honey, balsamic vinegar, and some mustard. This gives them a really nice sweet and tangy finish. The slow cooker ensures they become tender while retaining their texture. Adding greens is simple, and it doesn’t monopolize your precious oven space anymore.
Recipe details: Sherry-Glazed Brussels Sprouts
Cook time: Total time: 40 min
Level: Easy Servings: 4 to 6 servings
Total weight: 987.3 g Calories: 938.3 kcal
Energy: 938.3 kcal Protein: 23.3 g
Carbs: 109.9 g Fat: 48.2 g
Dish Tags: mediterranean, condiments and sauces, lunch/dinner, Vegetarian, Pescatarian, Gluten-Free, Wheat-Free, Egg-Free
Ingredients:
10 ounces pearl onions
1 1/4 pounds brussels sprouts, trimmed and halved
4 tablespoons unsalted butter
2 tablespoons sugar
Kosher salt and freshly ground pepper
3 tablespoons dry sherry
1 tablespoon chopped fresh thyme
Chopped fresh chives, for topping
Cooking steps:
1. Bring a large pot of water to a boil. Add the pearl onions and cook until tender and the skins peel off easily, about 2 minutes; drain and rinse under cold water. Trim the root ends and pinch the opposite ends to remove the skins.
2. Combine the brussels sprouts, 1 cup water, 2 tablespoons butter, the sugar and 1/2 teaspoon each salt and pepper in a large skillet over medium heat. Cook, stirring occasionally, until the brussels sprouts are bright green and crisp-tender, about 10 minutes. Add the pearl onions and cook until the skillet is almost dry, about 5 minutes. Add the remaining 2 tablespoons butter, the sherry and thyme. Cook, tossing, until the vegetables are glazed, about 2 minutes; season with salt. Top with chives.
Get the recipe: Sherry-Glazed Brussels Sprouts
6. **Classic Cornbread Stuffing**: No Thanksgiving table feels complete without some classic stuffing dish. Using your slow cooker makes this preparation very easy. It combines cornbread, celery, onions, and traditional seasoning flavors. This results in a dish that is absolutely bursting with wonderful flavor throughout.
Recipe details: Cornbread Dressing
Prep time: 20 min Inactive time:
Cook time: 45 min Total time: 1 hr 5 min
Level: Easy Servings: 6 to 8 servings
Total weight: 906.5 g Calories: 1755.5 kcal
Energy: 1755.5 kcal Protein: 47.2 g
Carbs: 296.3 g Fat: 40.6 g
Dish Tags: american, condiments and sauces, lunch/dinner, Low-Sodium, Sugar-Conscious, Low Potassium, Kidney-Friendly, Vegetarian, Pescatarian
Ingredients:
8 tablespoons butter, divided
1 large Vidalia or Spanish onion, chopped (about 1 cup)
Kosher salt and freshly cracked black pepper
3/4 cup water
6 cups cubed (1-inch pieces) store-bought or homemade cornbread, about 1 pound
1/3 cup fresh sage leaves, about 12, stems removed
2 large eggs, beaten
Cooking steps:
1. Preheat oven to 375 degrees F.
2. In a large skillet over medium heat, melt 2 tablespoons of the butter; add the onions and season with salt and pepper, to taste. Cook, stirring often, until light golden, about 6 to 8 minutes and remove from the pan to a small plate. Raise the heat to medium-high and add the water, scraping up the brown bits from the bottom of the skillet and allowing the water to simmer just a couple of minutes to infuse in the onion flavor. Remove from the heat.
3. Put the cornbread in a large mixing bowl. Melt the remaining 6 tablespoons butter in a small pan over medium heat and let it bubble until the milk solids to start to turn golden. Add the sage leaves and briefly fry until beginning to crisp, about 30 seconds. With a slotted spoon, remove sage and put on top of cornbread to drain and crisp. Remove the butter from the heat. Add the eggs and cooked onions to the cornbread and pour the browned butter over the mixture. Season with salt and pepper, to taste. Add the onion infused water, a tablespoon at a time, gently folding, until cornbread is evenly moistened but not soggy. Pour the dressing into a 9 by 11-inch baking dish and bake in the preheated oven until the top is golden brown in color and the dressing is set in the middle, about 30 minutes.
Get the recipe: Cornbread Dressing
7. **Creamy Corn Casserole**: This dish blends sweet corn with a creamy base and a hint of sugar. The slow cooker makes all the delicious flavors meld together wonderfully. This creates an absolutely creamy and indulgent dish that people always love.
Recipe details: Fresh Corn Casserole with Red Bell Peppers and Jalapenos
Prep time: 15 min Inactive time:
Cook time: 45 min Total time: 1 hr
Level: Easy Servings: 6 servings
Total weight: 1792.4 g Calories: 1702.4 kcal
Energy: 1702.4 kcal Protein: 75.5 g
Carbs: 231.7 g Fat: 66.6 g
Dish Tags: south american, main course, lunch/dinner, Balanced, Vegetarian, Pescatarian, Mediterranean, Gluten-Free, Wheat-Free, Sulfites
Ingredients:
8 ears corn (still in the husk)
2 red bell peppers, diced
2 fresh jalapenos, diced
1 cup heavy cream
1/2 cup milk
Salt and freshly ground black pepper
1 stick salted butter, cut into pieces
Cooking steps:
1. Preheat the oven to 350 degrees F.
2. Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside. (I do this inside the bowl because it goes everywhere if you cut it on a board.)
3. Add the red bell peppers, jalapenos, heavy cream, milk, salt to taste, a generous amount of pepper and butter and mix it well. Pour into a 9 by 13-inch baking dish. Bake until thoroughly warmed through, 30 to 45 minutes.
Get the recipe: Fresh Corn Casserole with Red Bell Peppers and Jalapenos
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8. **Slow Cooker Green Bean Casserole**: A Thanksgiving classic receives a true stress-free upgrade with this recipe. Green beans combine with a creamy mushroom sauce and crispy onions as a topping. All of these ingredients get cooked perfectly inside your slow cooker.
Recipe details: Best Ever Green Bean Casserole
Prep time: 25 min Inactive time:
Cook time: 45 min Total time: 1 hr 10 min
Level: Easy Servings: 4 to 6 servings
Total weight: 692.6 g Calories: 814.1 kcal
Energy: 814.1 kcal Protein: 35.3 g
Carbs: 47.0 g Fat: 56.4 g
Dish Tags: american, main course, lunch/dinner, Sugar-Conscious, Vegetarian, Pescatarian, Peanut-Free, Tree-Nut-Free, Sulfites
Ingredients:
2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons panko bread crumbs
1 teaspoon kosher salt
Nonstick cooking spray
2 tablespoons plus 1 teaspoon kosher salt, divided
1 pound fresh green beans, rinsed, trimmed and halved
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half
Cooking steps:
1. Preheat the oven to 475 degrees F.
2. Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
3. While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
4. Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
5. Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
Get the recipe: Best Ever Green Bean Casserole
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