I have run out of oven space on Thanksgiving more times than I care to admit, which is how I ended up owning 3 slow cookers. Every side that can move to a crockpot frees up the oven for the turkey and the stovetop for gravy, and these all make the move without complaint. Most go in by mid-morning and hold on warm until dinner. My oven has never been happier.
1) Crockpot Mashed Potatoes
Slow cooker mashed potatoes are the best Thanksgiving trick I know. Cubed Yukon Golds cook on high for 4 hours with garlic, butter, and a little chicken broth, then get mashed right in the crock with warm cream and sour cream. Switch to warm and they hold for 2 more hours without drying out. That frees up a burner for the gravy, which is the whole point.
2) Slow Cooker Brussels Sprouts and Mushrooms
Halved Brussels sprouts and quartered mushrooms cook in the crockpot on high for 2.5 hours with balsamic, garlic, and a little butter. They will not get the crisp edges of roasted sprouts, and I have made my peace with that. What you get instead is tender and glazed. A handful of dried cranberries at the end makes them feel festive.
3) Crockpot Creamed Corn
This is the dump-and-go side I make every year. Frozen corn, cream cheese, butter, milk, and a pinch of sugar go into the slow cooker on low for 4 hours. Stir it once or twice so the cream cheese melts evenly. A shake of smoked paprika on top makes it look like it took more effort.
4) Crockpot Herb Baby Potatoes
Baby potatoes need nothing more than olive oil, garlic, rosemary, thyme, and salt to become one of the easiest sides of the day. Toss them whole in the crockpot and cook on high for 3 hours, until a knife slides right through. I give the pot a stir halfway through so the seasoning coats everything. A pat of butter and fresh parsley at the end finishes them.
5) Crockpot Cranberry Sauce
Homemade cranberry sauce is so much better than the can that I have stopped buying the can entirely. Fresh cranberries, sugar, orange juice, and zest go in on high for 3 hours, until most of the berries have burst. Leave the lid cracked for the last 30 minutes so it thickens. It sets up more as it cools.
6) Crockpot Garlic Mashed Parsnips
Parsnips are what I bring when I want a mash that is not just more potatoes. They cook down in the slow cooker on high for about 3 hours with garlic cloves and butter, and come out sweet and nutty. Mash them with a splash of cream. Trim out any woody cores from the thick ends first, or the texture turns stringy.
7) Crockpot Mashed Sweet Potatoes
Sweet potatoes cook down in the slow cooker in about 4 hours on low with butter and a little maple syrup. Mash them right in the crock with a pinch of cinnamon and salt. The salt is not optional, because without it they taste like dessert. Toasted pecans on top add crunch.
8) Slow Cooker Green Beans with Almonds
Green beans in a slow cooker go soft and Southern, which is exactly what some families want on Thanksgiving. Cook them on low for 4 hours with butter, garlic, a little broth, and a few strips of bacon. I add the toasted almonds right before serving so they stay crunchy. Toast them yourself in a dry skillet for about 3 minutes.
9) Crockpot Herb Stuffing
Moving the stuffing to the slow cooker frees up more oven space than anything else here. Toss dried bread cubes with sautéed onion, celery, sage, thyme, melted butter, beaten eggs, and broth, then cook on low for 4 hours. The edges against the crock get golden and crisp. Leave the lid cracked for the last 30 minutes so the top dries out a little.
10) Honey Glazed Carrots
Carrots, butter, honey, and a little brown sugar go into the crockpot on low for 4 hours, until they are tender and glossy. Cut them on a diagonal so they cook evenly and look a little nicer on the plate. A sprinkle of fresh thyme at the end keeps them from tasting too sweet. They are a favorite with the kids at my table.
11) Crockpot Baked Beans
Baked beans are not on every Thanksgiving table, but in my family they are not optional. Navy beans, bacon, onion, molasses, brown sugar, and mustard go in on low for 8 hours. Start them the night before if you are using dried beans. Canned beans cut the time to about 4 hours.
12) Braised Red Cabbage with Apples
Braised red cabbage is a German Thanksgiving side that deserves a wider audience. Shredded cabbage, sliced apple, onion, cider vinegar, and brown sugar cook on low for 5 hours until soft and deep purple. The vinegar keeps the color bright. Without it the cabbage turns a dull blue-grey.
13) Crockpot Cinnamon Apples
Cinnamon apples are the side that doubles as dessert, and the slow cooker makes them almost effortless. Slice 6 firm apples, toss them with brown sugar, cinnamon, butter, and a little cornstarch, and cook on low for 3 hours. The cornstarch thickens the juices into a glossy sauce. Serve them warm next to the turkey, or over vanilla ice cream later.
14) Crockpot Collard Greens
Collard greens cook low and slow with a smoked turkey wing until they are silky and full of flavor. Wash them well, since collards hold grit in every fold. Cook on low for 6 hours with onion, garlic, chicken broth, and a splash of vinegar. The potlikker left in the bottom of the crock is worth saving.
15) Crockpot Creamed Spinach
Creamed spinach is a steakhouse side that feels right at home next to turkey. Frozen spinach, thawed and squeezed dry, goes into the crockpot with cream cheese, Parmesan, garlic, and a little nutmeg. Cook on low for 2 hours, stirring once. It holds on warm for the rest of the afternoon.
16) Slow Cooker Cornbread
Cornbread in a slow cooker sounds unlikely, but it bakes up moist and tender in about 2 hours on high. Line the crock with parchment so you can lift it out in one piece. Lay a clean towel under the lid to catch condensation. Skip that step and water drips onto the top and makes it gummy.
17) Crockpot Cauliflower Mash
Cauliflower mash is a lighter option for anyone avoiding a mountain of potatoes. Cook the florets with garlic and a little broth on high for 3 hours, then drain off the liquid before mashing. Watery cauliflower is the main complaint about this side, and draining is the fix. Mash with butter and Parmesan.
18) Crockpot Butternut Squash Soup
A small cup of butternut squash soup is how I start Thanksgiving dinner, and the crockpot makes it hands-off. Peeled squash, onion, carrot, apple, and broth cook on low for 6 hours. Blend it with an immersion blender right in the crock and stir in a splash of cream. A pinch of nutmeg is the finishing touch.
19) Crockpot Black-Eyed Peas
Black-eyed peas are a Southern side that works for both Thanksgiving and New Year’s Day. Dried peas, a ham hock, onion, and garlic cook on low for 6 to 8 hours, no soaking needed. The ham hock seasons everything. Pick the meat off the bone and stir it back in before serving.
20) Garlic Butter Mushrooms
Whole cremini mushrooms in garlic butter and thyme make an easy, savory side that goes with everything on the table. Cook them on low for 3 hours. They release a lot of liquid, which turns into a sauce worth spooning over the turkey. Finish with chopped parsley.
21) Crockpot Poached Pears
Poached pears are an elegant side or dessert that look much harder than they are. Stand peeled Bosc pears upright in the slow cooker in red wine, sugar, a cinnamon stick, and orange peel, then cook on low for 4 hours. Bosc pears hold their shape where softer varieties fall apart. The leftover syrup reduces into a beautiful sauce.
22) Make-Ahead Turkey Gravy
Gravy is the most stressful part of Thanksgiving dinner for most people, which is why I make mine ahead in the crockpot. Roast turkey wings first, then cook them with onion, carrot, celery, and broth on low for 8 hours. Strain it and thicken with a butter and flour roux. On the day, whisk in a few spoonfuls of drippings from the real turkey.
23) Crockpot Buttered Noodles
In parts of the Midwest, buttered noodles are as much a Thanksgiving side as mashed potatoes, and I have come to understand why. Thick egg noodles cook right in the crockpot in rich chicken broth with plenty of butter for about 1.5 hours on high. Stir gently so the noodles do not break. Check them early, because overcooked noodles turn to paste.
24) Creamed Pearl Onions
Creamed pearl onions are an old-fashioned side that I make every year, partly out of tradition and partly because they are delicious. Frozen pearl onions save you the miserable job of peeling them. Cook them on low for 3 hours in cream with butter, thyme, and a little nutmeg. A sprinkle of Parmesan before serving finishes it.
25) Yellow Squash Casserole
Squash casserole is a Southern Thanksgiving staple, and it adapts well to the slow cooker. Sliced yellow squash and onion cook with sour cream, cheddar, and an egg on low for 3 hours. Top with buttery crushed crackers in the last 30 minutes. Salt the squash and let it drain for 20 minutes first, or the casserole turns watery.
26) Slow Cooker Dinner Rolls
Rolls baked in a slow cooker come out soft, pillowy, and pale on top, more like a steamed bun than a bakery roll. Shape the dough, let it rise right in the parchment-lined crock, and cook on high for about 1.5 hours. A quick brush of honey butter covers up the lack of browning. If you want color, slide them under the broiler for 2 minutes.
27) Crockpot Corn on the Cob
Corn on the cob in the slow cooker is a nice way to add something fresh to a table full of rich sides. Stand shucked cobs in the crock with a splash of water, butter, and a pinch of salt, then cook on high for 2 hours. Brush with garlic herb butter before serving. Snap the cobs in half if they do not fit.
28) Maple Butternut Squash Mash
Butternut squash cooks down into a silky mash in about 4 hours on low with butter and a drizzle of maple syrup. Buy the pre-cubed squash to save yourself 20 minutes of peeling. Mash with a little cream and plenty of salt. A sprinkle of crispy sage leaves on top makes it look special.
