31 Best Christmas Crockpot Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Cranberry Pecan Stuffing

Crockpot Cranberry Pecan Stuffing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT240M · Total: PT255M · Yield: [’12’]

This delicious crockpot stuffing is loaded with celery, onions, cranberries and pecans to make the perfect Thanksgiving side dish. Keep the oven free for your other holiday recipes!

Ingredients

• 3 stalks celery (chopped)
• 1 small yellow onion (chopped)
• 3 tbsp salted butter
• 2 eggs
• 1 ½ tbsp poultry seasoning
• ½ tsp black pepper
• 2 cans chicken broth (10.5oz cans)
• 6 cups French bread (torn)
• 1 box sage stuffing mix (6oz)
• 1 cup pecan (chopped)
• 1 cup dried cranberries

Instructions

1. Melt butter in a medium skillet on medium heat. Add celery and onion. Cook for 5 to 8 minutes, until the veggies start to soften.
2. Spray the inside of a 6-quart slow cooker with non-stick cooking spray.
3. In a large bowl, whisk together the eggs, poultry seasoning, black pepper and chicken broth.
4. Add the French bread, box of stuffing, veggies, pecans and pecans to the large bowl. Stir together making sure the bread has soaked up all the liquid.
5. Transfer the stuffing mixture to the slow cooker.
6. Cook on LOW for 4 to 5 hours OR 3 to 4 hours on HIGH.

2. Scalloped Potatoes and Ham

Easy Crockpot Scalloped Potatoes and Ham is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT300M · Total: PT315M · Yield: [‘8’]

This easy crock pot scalloped potatoes and ham recipe is a hearty and gluten side dish or dinner that uses leftover ham!

Ingredients

• 2 1/2 pounds russet potatoes (peeled and thinly sliced (1/8 inch))
• 16 oz ham (diced)
• 10.5 oz Cream of Mushroom Soup
• 3/4 cup milk
• 1 1/4 cup Monterey Jack cheese (shredded)
• 1 1/4 cup sharp cheddar cheese (shredded)
• 1/2 cup Parmesan cheese (grated)
• Salt and pepper
• 1/2 tsp thyme (dried)

Instructions

1. Peel and slice the potatoes with a mandolin or slice thinly about 1/8 inch thick. Dice ham.
2. Mix (1) Cream of Mushroom Soup and milk together.
3. Mix 3 cheeses together with 2 tablespoons cornstarch.
4. Layer the potatoes, ham and sprinkle with cheese and spices.
5. Pour Cream of Mushroom mixture on top of potatoes and ham. Stir everything together and cover with sauce.
6. Cook on low for 5-6 hours.
7. Put it in the oven at 400 degrees for 5 minutes. (Optional)
8. Let potatoes sit for 10-15 minutes before serving.

3. Christmas Candy

Crock pot Candy is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT120M · Total: PT135M · Yield: [’24’]

Crock pot Candy is both festive, easy and fun to make!

Ingredients

• 4 ounces (113g) German sweet chocolate (chopped into small pieces)
• 2 pounds (907g) white almond bark ( chopped into small pieces. Might be labeled as white candy coating.)
• 8 ounces (226g) semisweet chocolate chips
• 4 ounces (113g) white chocolate chips
• 2 pounds (907g) roasted salted peanuts
• holiday sprinkles (to your taste)

Instructions

1. Lightly spray the crockpot insert and add in all the ingredients.
2. Cover and cook on low for 1-2 hours. After the first hour, stir the mixture every 20 minutes.
3. Drop spoonfuls of the candy mix onto baking sheets lined with parchment paper or a silicone mat, stopping after every 6 or so to add Christmas sprinkles.
4. Allow candy to set for at least one hour in a cool place – preferably a refrigerator – until set.
5. Serve immediately, or store the candy inside an airtight container in a cool area.

4. Turkey Breast

Crock Pot Turkey Breast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT360M · Total: PT375M · Yield: [‘8’]

Enjoy this juicy and flavorful Crock Pot Turkey Breast that’s easy to make in a slow cooker! It’s the perfect recipe for a small group, or when you need extra servings during the holidays.

Ingredients

• 4 to 6 pound turkey breast (bone in recommended)
• 3 celery ribs (quartered)
• 1 sweet onion (quartered)
• 4 sprigs of fresh rosemary
• 1 cup chicken or turkey stock
• 2 tablespoons butter
• 2 Tablespoons olive oil
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• fresh cranberries for garnish (optional)
• 2 Tablespoons cornstarch mixed with 2 Tablespoons water
• 2 cups of pan drippings strained in a colander and added to skillet

Instructions TURKEY

1. Chop celery and onion into large chunks. Add to a 8 quart crock pot with rosemary sprigs and chicken stock. Add a few tablespoons of butter to the stock.
2. Place turkey on top of veggies in crock pot. Rub with olive oil. Sprinkle poultry seasoning, garlic powder, onion powder, salt and pepper over entire turkey breast.
3. Set crock pot on low heat. Cook for 5 to 6 hours on low heat until thermometer registers 165 degrees F. Use a meat thermometer to keep from overcooking the turkey. Check it at 4 hours to see if it is done.
4. Remove turkey from slow cooker with tongs or large forks. Transfer to a baking dish.
5. Turn the oven broiler on high.
6. Place the turkey breast on the lowest rack in the oven and broil until the skin starts to turn golden brown and crispy. Move the dish around (with pot holders) to even up the browning. It should take a total of 5 minutes maximum. Watch it carefully because it can burn!
7. Let turkey rest before carving. Carve as desired and serve with piping hot gravy.

GRAVY

1. Use a colander to strain the liquid from the veggies in the baking pan. Place at least 2 cups of liquid into a skillet and turn the heat to medium.
2. Mix cornstarch and equal parts of water together to make a slurry. Add it to the skillet and whisk until gravy thickens.
3. If the gravy doesn’t thicken enough, add more cornstarch slurry and continue to whisk until it is the right consistency.
4. Serve hot gravy over turkey and cornbread dressing.

5. Turkey Crown

Slow Cooker Turkey Crown is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT300M · Total: PT315M · Yield: [‘8’, ‘8 People’]

If you’re looking for a moist and delicious way to cook your turkey, look no further than this Slow Cooker Turkey Crown recipe. All you need is a frozen or fresh turkey crown, some carrots and onions, butter, garlic, stock and herbs. Slow cooking the turkey will result in tender and juicy meat that’s perfect for slicing up and serving. We also advise how to make a fantastic gravy from the leftover juices too.

Ingredients

• 2 kg Turkey Crown
• 120 grams Butter
• 2 tsp Garlic (pureed )
• 2 tsp Dried Thyme
• 2 Carrots (cut in half)
• 1 Onion (cut in half)
• 300 ml Chicken Stock (made with stock pot)
• Leftover Cooking Juices from Slow Cooker
• 60 grams Plain Flour (all purpose flour)
• Splash Browning ((To give gravy a rich colour))

Instructions

1. Always fully defrost the frozen turkey before cooking.See notes for turkey defrosting time.Remove all packaging
2. Pat down the turkey with kitchen paper towels to remove excess liquid from defrosting.
3. Use a smooth flat spoon to loosen the turkey skin from around the breast meat.
4. Mix softened butter, dried herbs and garlic together in a small bowl.
5. Rub half of the herb butter under the skin onto the turkey breasts.
6. The remaining butter can be rubbed all around the skin of the turkey.
7. Place carrot and onion on the base of the slow cooker pot.
8. Pour in the stock.
9. Place the turkey crown on top of the vegetables, breast side up.
10. Put the slow cooker lid on and cook on low setting.Cooking time will vary depending on turkey’s weight1kg (2.2lb) – 4 hours2kg (4.4lb) – 5 hours3kg (6.6lb) – 6 hours
11. You can use a meat thermometer to check the temperature in the thickest part of the meat. It should read at least 74°C (165°F)
12. Remove from the slow cooker. The skin can be removed and discarded, or follow the steps below to crisp it up.

Crispy Turkey Skin (optional)

1. If you want crispy skin, as soon as you take the slow-cooked turkey out of the crock pot, place it on a baking tray.
2. Place in a preheated oven at 180°C fan/200°C/400°F/Gas Mark 6 for 10 minutes
3. Cover the cooked turkey loosely with foil.Its important to allow it to rest for at least 30 minutes to allow the juices to redistribute after cooking.
4. Enough time to prepare the side dishes and make a delicious gravy from the leftover turkey juices.

Turkey Gravy

1. Use a sieve to drain the remaining juices from the slow cooker pot into a jug.Set aside until the fat from the stock rises to the top.
2. Scoop 4 tablespoons off the top fat layer into a large pan. Discard any extra fat so only the stock is left.
3. Gradually add the flour into the fat, whilst using a whisk to constantly stir
4. Once all the flour has been added you will have a thick roux, do not allow it to burn.
5. Now, slowly add the turkey stock a bit at a time, whilst whisking in.
6. To make the gravy colour more appealing, add a drop of browning.
7. Stir and bring to a boil to thicken.
8. Add salt and pepper to taste.If too thick, add some extra boiling water until at desired texture. If too thin, mix 1 tbsp cold water with 1 tbsp flour until smooth and whisk into the gravy and boil.
9. Pour into a gravy boat, ready to serve with your turkey crown.
10. Serve the gravy with your turkey slices and all the trimmings!

6. Creamed Corn

Slow Cooker Creamed Corn is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT240M · Total: PT245M · Yield: [’10’, ’10 side dish servings’]

Slow Cooker Creamed Corn is only 5 simple ingredients. So creamy, easy to make, and way better than the canned stuff. Creamed corn is the perfect side dish for any meal.

Ingredients

• 32 ounces frozen corn
• 1 bar (8 oz) cream cheese (cubed)
• 1/3 cup whole milk
• 4 tablespoons butter (cubed)
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• ¼ teaspoon black pepper (or more to taste)

Instructions

1. Spray the insert of the slow cooker with cooking spray.
2. Add all ingredients into the slow cooker and stir together. Cover with lid and cook on LOW heat for 4-5 hours. * Stir the corn about 2-3 times during the cook time to prevent it from burning to the sides of the slow cooker.
3. Serve with a slotted spoon! You can also leave the corn on the WARM setting for 1-2 hours before serving.

7. Pot Roast

Slow Cooker Pot Roast Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT500M · Total: PT515M · Yield: [‘8’]

This Slow Cooker Pot Roast Recipe, is slow cooked in your slow cooker with chunks of carrots, celery, mushrooms, and potato.

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 4-5 pound chuck roast
• 1 large onion (chopped)
• 3 stalks celery (chopped)
• 5 large carrots (chopped into 2-inch pieces)
• 1 pound baby potatoes (halved)
• 6 ounces crimini mushrooms (sliced)
• 8 cloves garlic (minced)
• 4 ounces pancetta
• 2 teaspoon salt (more or less, to taste)
• 2 teaspoon pepper
• 2 teaspoon fresh rosemary (minced)
• 2 teaspoon fresh thyme (stems removed)
• 2 tablespoon Worcestershire sauce
• 1.5 cups water
• 1 cup beef broth
• 2 bay leaf
• 2 tablespoon corn starch
• 2 tablespoon cold water
• Fresh chopped parsley (for serving)

Instructions

1. Season the chuck roast. Season all sides of your chuck roast with a generous pinch of salt and pepper.
2. Brown the chuck roast. Add the olive oil and butter to large skillet over medium-high heat. Once hot add the roast to the skillet and brown for approximately 4-5 minutes on each side.
3. Prepare the vegetables. As the chuck roast is browning, prepare the onions, celery, carrots, potatoes, mushrooms, and garlic and transfer to the slow cooker. Mix well to combine.
4. Transfer the beef and cook the pancetta. Once all sides of the chuck roast have browned, transfer the roast to the slow cooker and wedge between the vegetables. Return the skillet to medium heat and add the pancetta to the skillet. Cook the pancetta for 3-4 minutes, or until fully cooked.* Transfer the pancetta to the slow cooker.
5. Add the spices and broth. To the slow cooker add the salt, pepper, rosemary, thyme, Worcestershire sauce, water, beef broth, and bay leaf.
6. Cook. Cover and cook on low for 8-10 hours or on high for at least 5-6 hours. 
7. Thicken. One hour before serving mix the cornstarch with the water in a small bowl. Add the cornstarch mixture to the slow cooker and gently mix to combine. Alternatively, just before serving, you may remove the chuck roast and vegetables from the pot to a large serving plate and transfer the liquid to a small pot over medium heat. Add the cornstarch-water mixture and cook until thickened, approximately 2-3 minutes.
8. Serve. Serve the meat with vegetables and gravy and garnished with fresh parsley, if desired.

8. Christmas Jam

Christmas Jam Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT240M · Total: PT245M · Yield: [’20’]

Make a festive cranberry/strawberry jam for the holidays! Great for serving for Christmas breakfasts or brunches or gift giving.

Ingredients

• 24 oz. fresh cranberries ((about 6 cups))
• 16 oz. fresh strawberries
• 1½ tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1/2 tsp. ground cloves
• 1/4 tsp. ground ginger
• 2 cups brown sugar

Instructions

1. Add everything to the slow cooker and stir.
2. Cook on HIGH for 4 hours without opening the lid during the cooking time.
3. When the cooking time is up, add the contents from the slow cooker into a blender. Pulse until a jam forms. DO NOT OVER BLEND OR YOU WILL MAKE CRANBERRY BUTTER. You can use an immersion blender if you choose.
4. The jam will thicken a lot while it cools, don’t fret. Cranberries have pectin in them.
5. Let cool before storing.

9. Turkey Appetizer Jelly Meatballs

Slow Cooker Turkey Appetizer Jelly Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT240M · Total: PT245M · Yield: [’80’, ’80 meatballs’]

Gather round as these Slow Cooker Turkey Appetizer Jelly Meatballs will disappear quickly. They couldn’t be easy and their tangy sweet sauce is a traditional hit.

Ingredients

• 1 750 gm package of frozen pre-cooked turkey meatballs
• 350 ml. 11 0z. bottle of chili sauce
• 1 cup grape jelly
• 1 tsp. lemon juice
• 2 Tbsp. brown sugar
• 1 Tbsp. soy sauce

Instructions

1. Place frozen meatballs in the bowl of a slow cooker. Whisk together the rest of the ingredients well and pour onto the meatballs. Cook on low for 3-4 hours. Serve hot.

10. Christmas Puddings

Christmas Puddings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 300 g mixed dried fruit (e.g., raisins, currants, sultanas)
• 50 g mixed candied peel, finely chopped
• 100 g fresh white breadcrumbs
• 75 g plain (all‑purpose) flour
• 100 g soft dark brown sugar
• 75 g shredded suet (or cold grated unsalted butter for a vegetarian option)
• 2 large eggs, lightly beaten
• 30 ml (2 tbsp) black treacle or molasses
• 50 ml brandy (plus 1–2 tbsp extra for flaming, optional)
• 50 ml milk
• Zest of 1 orange and 1 tbsp orange juice
• 1 tsp mixed spice
• 1/2 tsp ground cinnamon
• Pinch of ground nutmeg
• Pinch of salt
• Butter for greasing 4 small pudding basins (about 300–350 ml each)
• 4 rounds of baking paper and extra paper for lids, plus a little kitchen string
• Optional to serve: warm custard, cream, brandy butter or extra brandy for flaming

Instructions

1. 1) Prepare and measure: gather all ingredients and measure them out. Grease four individual pudding basins (300–350 ml each) with butter and line the base with a circle of baking paper. Cut larger rounds for lids and set aside.
2. 2) Mix dry ingredients: in a large mixing bowl combine the mixed dried fruit, chopped candied peel, breadcrumbs, flour, dark brown sugar, shredded suet (or grated butter), mixed spice, cinnamon, nutmeg and a pinch of salt. Toss them together so the fruit is evenly coated.
3. 3) Make wet mixture: in a smaller bowl whisk the eggs with the treacle, brandy, milk, orange zest and orange juice until smooth. Pour the wet mix into the dry ingredients and stir until everything is evenly moistened. The mixture should hold together when pressed; if it seems too dry add a splash more milk, a teaspoon at a time.
4. 4) Fill basins: divide the pudding mixture evenly between the four prepared basins, pressing down lightly to remove large air pockets and level the tops. Place a round of baking paper over each basin (pleat the paper in the center so it fits), then cover with a piece of foil and secure with kitchen string tied around the rim to create a tight lid. Leave a small loop of string as a handle.
5. 5) Set up for steaming: place a steaming rack or an inverted heatproof plate in the bottom of a large, deep saucepan or pot. Put the pudding basins on the rack, add boiling water to the pot until it reaches about halfway up the sides of the basins. Cover the pot with a tight fitting lid.
6. 6) Cook until tender and fully cooked: bring the water to a gentle simmer and steam the puddings for 1 hour 45 minutes. Maintain a gentle simmer (not a rolling boil) and check the water level every 20–30 minutes, topping up with more boiling water as needed so it does not run dry.
7. 7) Rest and check: after steaming remove the basins from the pot and let them rest, still covered, for 10 minutes. Carefully unwrap and test one pudding by inserting a skewer — it should come out clean and the pudding should be firm and springy. If it needs more time, re-cover and steam another 10–15 minutes.
8. 8) Cool or store: you can serve the puddings immediately or cool completely in their basins and store covered in a cool place or refrigerated for several days. If stored, reheat by steaming each pudding for 45–60 minutes before serving.
9. 9) Serve and finish: to serve, loosen the edge with a knife and invert each pudding onto a plate. For a traditional finish, warm a little extra brandy, pour it over the pudding and carefully ignite to flame (optional and only if you are comfortable with the technique). Alternatively, serve with warm custard, cream or brandy butter. Taste a small portion and, if desired, adjust the accompaniment (add more sweetness, a splash of brandy or more sauce) before serving the remainder.

11. Garlic Brown Sugar Whole Chicken

Garlic Brown Sugar Whole Chicken in the Slow Cooker is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT360M · Total: PT370M · Yield: [‘6’, ‘6 servings’]

Making a whole chicken in your crockpot or slow cooker is easier than you think. This garlic and brown sugar whole chicken slow cooker recipe is the perfect blend of sweet and savory.

Ingredients

• 1 whole chicken (mine was around 4 pounds)
• 1/3 cup brown sugar
• 1 yellow onion (coarsely chopped)
• 1 pound carrots (baby carrots or sliced)
• 2 tablespoons minced garlic
• 1 tablespoon brown sugar and bourbon seasoning (optional)
• 1/2 cup chicken stock or broth
• salt and pepper (to taste)

Instructions

1. Begin by removing the gizzards from inside the chicken and discarding them.
2. Next, spray your slow cooker with non-stick spray.
3. Place half of your carrots and onions in the slow cooker.
4. Rub the chicken with the brown sugar, bourbon and brown sugar seasoning (optional), minced garlic, and salt and pepper.
5. Place the whole chicken in your slow cooker and then add about half of the onion inside of the bird. Place the remaining onion and carrots around the bird.
6. Add the chicken stock and cook on low for 6 to 8 hours.

12. Turkey Breast with Quinoa Cranberry Dressing

📋 Crockpot Turkey Breast (with Quinoa Cranberry Stuffing) Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT210M · Total: PT225M · Yield: [‘6’, ‘6 servings’]

This Crockpot Turkey Breast (with Quinoa Cranberry Stuffing) is a simple and delicious way to make a small, yet festive holiday meal. It’s a one-pot turkey and stuffing meal that takes only a few minutes to put together and is perfect for a smaller Thanksgiving meal or Christmas dinner gathering! It’s also Weight Watchers friendly and gluten-free!

Ingredients

• 2 large boneless and skinless turkey breasts ((about 3 lbs) )
• 2 tbsp slivered almonds (toasted)
• 1 cup uncooked quinoa
• 1 small onion, chopped
• 1/2 cup dried cranberries ((craisins))
• 1/2 tsp poultry seasoning
• 1/2 tsp minced garlic
• 1 3/4 cups chicken broth (gluten- free)
• 1/2 tbsp dried parsley
• 1/3 cup finely chopped fresh parsley

Instructions

1. Preheat oven to 350 degrees F. Toast almonds: spread in a single layer on baking sheet and bake until golden brown (about 4-6 minutes) stirring frequently.
2. Spray a non-stick frying pan with cooking spray and and brown turkey breast on all sides (I do this on high for about 3 minutes on each side).
3. Spray bowl of slow cooker with non-stick cooking spray and add browned turkey breast to bottom of the slow cooker bowl.
4. Add quinoa, cranberries, toasted almonds, onions, garlic, parsley and poultry seasoning on top of turkey, then pour chicken stock over everything.
5. Cook on low for 3-4 hours or until turkey reaches an internal temperature of 165 degrees F (see NOTES) or is cooked through (no longer pink.) * This will depend on how thick your turkey breasts are.

Garnish

1. Stir fresh parsley into stuffing mixture and garnish with fresh parsley as desired . Slice turkey and serve with stuffing and vegetable side of choice.

13. Baked Brie with Pesto and Sun-Dried Tomatoes

Slow Cooker Baked Brie with Pesto & Sun Dried Tomato is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT120M · Yield: [‘8’, ‘8 servings’]

This slow cooker baked brie dish is beyond description. All the gooey deliciousness of baked brie cheese combined with the amazing flavors of pesto and sun dried tomatoes. The perfect party food!

Ingredients

• 16 ounce wheel, brie cheese (white rind left on)
• 8.5 ounce sun-dried tomatoes (drained)
• ¼ cup basil pesto
• ¼ cup roasted red peppers

Instructions

1. unwrap wheel of brie cheese and place it in the center of your slow cooker *
2. add sun-dried tomatoes in a ring around the outside of the brie
3. spoon pesto sauce over the top of the brie and spread around
4. place pieces of roasted red pepper decoratively on top of the pesto
5. cover and cook on low for 1-2 hours. Total cooking time will depend on your slow cooker. You will know your brie is ready to serve when the centermost point is soft. Use a fork tine or the tip of a sharp knife to confirm.

14. Stuffing

Slow Cooker Stuffing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT180M · Total: PT200M · Yield: [’10’]

This Slow Cooker Stuffing recipe takes my Mom’s favourite classic stuffing recipe into an easy holiday meal side dish that frees up oven space.

Ingredients

• 3/4 cup butter
• 1/2 tsp pepper
• 1/2 tsp salt
• 4 tsp poultry seasoning
• 1 1/2 onion (diced)
• 1 1/2 cups celery (diced)
• 1/2 cup mushrooms (diced)
• 8 cups cubed dried bread
• 1 tsp thyme
• 1 tsp rosemary
• 2 tsp parsley
• 3-4 cups chicken broth
• 2 eggs (slightly beaten)

Instructions

1. 1. In a pan on the stove, heat the butter and add in the onions, celery and mushrooms until softened. Add in the pepper, salt and poultry seasoning and cook for 1 more minute.
2. 2. Allow the mixture to cool. Then place the bread cubes in a large bowl and add the cooled mixture, along with the thyme, rosemary and parsley. Gently mix to combine.
3. 3. Gently stir the eggs into the chicken broth and add in thel iquid 1/2 cup at a time and gently toss to combine. You might not need all the liquid now, but reserve for later if needed. Remember, add only enough to moisten, but not soak.
4. 4. Add mixture into greased slow cooker, and either cook on high for 30 minutes or on low for 3 hours. Check stuffing a few times, and taste. Add more seasoning or broth as needed.
5. 5. It’s done when hot throughout, it doesn’t take long. Yet you can keep it on warm all day if needed.
6. 6. Enjoy!

15. Mulled Wine

Crockpot Mulled Wine is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT60M · Total: PT65M · Yield: [’10’]

Easy slow cooker mulled wine is perfect for parties and holiday gatherings.

Ingredients

• 2 bottles red wine (Zinfandel recommended)
• 2 cups cranberry juice (unsweetened or sub brandy)
• 1/2 cup honey
• 2 oranges (sliced)
• 4 cinnamon sticks
• 2 star anise
• 8 whole cloves

Instructions

1. Place all ingredients in a crockpot. Turn heat to low and cook until warm and fragrant. About 2 hours.
2. Ladle into glasses or mugs and garnish as desired.

16. Mashed Potatoes

Crock Pot Mashed Potatoes Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT180M · Total: PT250M · Yield: [’12’]

Crock Pot Mashed Potatoes are creamy and delicious. Just chop, season, and let your slow cooker do the rest! This recipe requires no stovetop boiling and can be kept warm for hours.

Ingredients

• 5 pounds potatoes (Yukon Gold or Russet)
• ¾ cup chicken broth
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ cup butter
• ¼ cup sour cream
• 1 tablespoon fresh parsley
• 2 tablespoons cream cheese
• salt & pepper to taste (but add slowly to get it to your taste preference)
• milk or cream to taste

Instructions

1. Wash, peel, and cut your potatoes into uniform pieces.
2. Place cut potatoes, chicken broth, garlic powder, and onion powder in your crock pot and give them a good stir.
3. Cook on high 3-4 hours or low 6-7 hours. It would be best if you stirred them every hour or so for even cooking.
4. Place your butter, sour cream, parsley, and cream cheese, if using, in the crock. No need to drain the liquid out first. Use a hand masher or hand mixer to mash your potatoes until desired consistency is reached. Season them with salt and pepper to taste.

17. Simmering Holiday Potpourri

Make Your Own Simmering Holiday Potpourri is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘1’, ‘1 package’]

Make your home smell like Christmas with simmering holiday potpourri in a slow cooker or on a stovetop. Package for gift-giving and add one of the printable gift tags provided.

Ingredients

• 4 large cinnamon sticks (broken (to release scent))
• 1 tablespoon whole cloves
• 1 tablespoon whole allspice berries
• 1 tablespoon star anise
• 1/2 cup fresh cranberries
• 1 medium whole orange or dried orange slices
• rosemary or evergreen sprigs, (optional)
• a clear bag, (or a 250 (1 cup) Mason jar, or a recycled jam jar.)
• festive ribbon and a tag

Instructions

1. To make a dried mix package, don’t include the cranberries or fresh orange slices. You can add extra ground cinnamon, cloves and allspice to the mix too. The ground spices will release their scent faster.
2. If you’re including the cranberries and orange, keep the bag refrigerated until gift-giving time. Don’t include the ground spices, as they will stick to the orange and the cranberries.
3. Add the dried mix, fresh cranberries and sliced fresh or dried oranges to 2 – 3 cups water (or apple juice) in a saucepan or slow cooker. Simmer over low heat.
4. Never leave it unattended as the water could completely evaporate. Add water as needed. This mix will last for up to 4 days.

18. Turkey Soup

Crockpot Turkey Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT240M · Total: PT285M · Yield: [‘8’, ‘8 servings’]

This is the absolute best crockpot turkey soup – it’s the perfect recipe for using up that leftover Thanksgiving turkey!

Ingredients

• 1 pound potatoes (diced)
• 3 celery stalks (sliced)
• 3 carrots (peeled, diced)
• 1 medium white onion (diced)
• 3 cloves garlic (minced)
• 6 cups turkey broth or chicken stock
• 1 Tbsp each fresh parsley (thyme and rosemary, finely diced)
• 2 cups cooked turkey (chopped)
• 1/2 cup heavy cream

Instructions

1. Prepare the ingredients.
2. Combine first seven ingredients in a 7-quart crockpot.
3. Cook on high 3-4 hours or low 6-8 hours until vegetables are tender.Â
4. Add turkey, heavy cream and stir well.Â
5. Cook for an additional 30 minutes on high.Â
6. Serve hot.

19. Cinnamon Maple Mashed Sweet Potatoes

Slow Cooker Sweet Potato Mash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT180M · Yield: [‘8’]

Slow Cooker Mashed Sweet Potatoes are a flavorful comfort food side that is sure to please.

Ingredients

• 2 lbs (907g) sweet potatoes (peeled and cut into 2-inch cubes)
• 1/4 cup ( 62.5ml) water
• 1 tsp ground cinnamon
• 2 tbsp dairy-free butter
• 2 tbsp maple syrup
• salt (to taste)

Instructions

1. Wash, peel and cube the sweet potatoes.
2. Add them to the slow cooker, followed by the water and then cover the slow cooker.
3. Cook on high for 2-3 hours or on low for 4-5 hours.
4. Open the lid and add the dairy free butter, maple syrup and cinnamon and mash (do not drain the water!).
5. Serve Slow Cooker Sweet Potatoes mash warm topped with pecans and extra maple syrup to taste.

20. Cheesy Potatoes

Crockpot Cheesy Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT480M · Yield: [‘8’]

This easy to make side dish is the ultimate in comfort food!

Ingredients

• 2 1/2 pounds (1.13kg) potatoes (chopped)
• 2 1/2 cups (587g) grated cheddar cheese (divided)
• 1 1/2 tablespoons ranch seasoning
• 8 slices of cooked bacon (chopped)

Instructions

1. Line the Crockpot with aluminum foil, making sure you have enough on the sides to cover the potatoes. Spray the foil with cooking spray.
2. Put half of the potatoes into the Crockpot, then a half cup of cheese, half the ranch seasoning, and half of the bacon.
3. Repeat the steps with the remaining potatoes, a half cup of the cheese, the rest of the seasoning and bacon.
4. Cover with foil and place the lid on the Crockpot.
5. Cook on low for 7-8 hours, or high for 3-4 hours, until the potatoes are tender enough to your liking.
6. Open the Crockpot, remove the top layer of foil, and add the remaining half cup of cheese, allowing it to melt before serving.

21. Mulled Apple Cider

Easy Crock Pot Mulled Apple Cider with Orange Juice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT240M · Total: PT245M · Yield: [‘6’, ‘6 Servings’]

One of the best things about this Crock Pot Mulled Apple Cider recipe is the warm and pleasant aroma that fills your whole house every time you make it.

Ingredients

• ½ gallon fresh apple cider
• 1 medium organic orange (sliced)
• ½ cup orange juice (fresh)
• 3 cinnamon sticks (whole )
• 10-15 cloves (whole)
• 2 tps ground cinnamon
• 2 tps five-spice powder
• Fresh orange slices
• whole cinnamon sticks

Instructions

1. Add all ingredients to a slow cooker crock and stir to combine.
2. Cover and cook on high for 3-4 hours or low for 6-7 hours.
3. When finished, remove and discard cinnamon sticks and cooked orange slices.
4. Ladle warm cider into individual servings.
5. Serve with additional orange slices and fresh cinnamon sticks, if desired.

22. Peppermint Hot Chocolate

Crock Pot Peppermint Hot Chocolate is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT180M · Total: PT185M · Yield: [‘4’, ‘4 servings’]

Crock Pot Peppermint Hot Chocolate is rich and creamy with the refreshing flavor of peppermint. It takes just a few ingredients and it’s perfect for holiday parties and Christmas!

Ingredients

• 4 cups milk (see notes)
• 3 tablespoons granulated sugar
• 4 ounces chopped semi-sweet chocolate or baking wafers
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon peppermint extract (optional)
• Optional toppings: whipped cream and crushed candy canes

Instructions

1. Place all ingredients in a slow cooker and whisk well to combine.
2. Cook on low heat for about 2-3 hours, whisking the mixture from time to time to incorporate the melted chocolate.
3. Serve warm with whipped cream or marshmallows and crushed candy canes!

23. Cranberry Sauce

Slow Cooker Cranberry Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT3H45M · Total: PT3H50M · Yield: 8

Perfectly blending the sweetness of sugar with the tartness of cranberries, this ridiculously easy Slow Cooker Cranberry Sauce will be a hit at your next holiday dinner.

Ingredients

• 1 package (12 ounces) fresh or frozen cranberries
• 2/3 cup sugar
• 1 seedless orange, peeled and sectioned
• 2 McCormick Bay leaves
• 1 McCormick Cinnamon Stick

Instructions

1. Place all ingredients in 4-quart slow cooker. Cover.
2. Cook 3 hours on high, stirring every hour. Uncover. Stir well.
3. Cook, uncovered, 30 to 45 minutes longer on high or until slightly thickened.

24. Cranberry Apple Carrots

Cranberry Apple Slow Cooker Carrots Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT240M · Total: PT250M · Yield: [‘4’]

Cranberry Apple Slow Cooker Cooker Carrots Recipe is an easy side dish for the holidays that frees up the oven for other uses. We have two variations of the recipe to show you.

Ingredients

• 16 oz baby carrots*
• 1 cup fresh cranberries
• 1 apple (cubed, I used a honey crisp)
• 1/4 cup butter
• 1/3 cup maple syrup
• 1/2 cup brown sugar

Instructions

1. Soften butter in a medium-sized saucepan over medium-low heat.
2. When butter is melted, add maple syrup and sugar, stirring until the sugar has completely dissolved and there are no clumps. Remove the saucepan from the heat and add cranberries, apple, and carrots, toss to coat completely.
3. Transfer all ingredients to the slow cooker and cook on low for 3 hours.*

25. Brown Sugar Pineapple Ham

Slow Cooker Brown Sugar Pineapple Ham is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT300M · Total: PT305M · Yield: [’12’, ’12 people’]

Slow Cooker Ham is a classic and iconic meal, yet there’s so many variations on this recipe. Here is my go-to for the best Slow Cooker Brown Sugar Pineapple Ham ever, easy to make with just 5 ingredients – and so delicious!

Ingredients

• 1/2 spiral ham (unwrap from plastic and discard or save any flavouring packet glaze that may come with it)
• 1 can pineapple chunks (drained, juice reserved)
• 1 cup brown sugar (split into ¼ c and 3/4 c amounts)
• 1 pinch dried chili flakes
• 1 tbsp ground ginger

Instructions

1. Place ham into the slow cooker
2. Take ¼ c brown sugar and sprinkle it over the top of the ham
3. Pour the reserved juice around the sides of the ham
4. Sprinkle half the pineapple over top and around the ham
5. Cook on high for 2.5 hours or low for 4.5
6. In a small bowl, combine the remaining sugar, dried chili flakes and ground ginger
7. Sprinkle the sugar mixture as well as the remaining pineapple chunks over top the ham in the last 30 minutes of cooking. The reason for this is that the flavours will soften and stay on top of the ham rather than melting into the liquid in the pot.
8. Let it cook for the remaining ½ hour
9. Enjoy!

26. Cranberry Turkey Meatballs

📋 Slow Cooker Cranberry Turkey Meatballs Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT180M · Total: PT200M · Yield: [’30’, ’30 meatballs’]

These easy Slow Cooker Cranberry Turkey Meatballs are the perfect healthy holiday appetizer, made in your crock-pot with a simple cranberry BBQ sauce. They are quick to make, festive, and Weight Watchers friendly.

Ingredients

• 1 1/2 cups canned cranberry sauce (348 ml can)
• 2/3 cup Your favorite BBQ sauce (* I use President’s Choice Gourmet BBQ sauce (from Superstore))
• 1 egg white
• 2 lb lean ground turkey ((900 g) ) )
• 2 green onions, chopped
• 2 tsp orange zest
• 1 tsp reduced sodium soy sauce
• 1/2 tsp crushed red pepper flakes
• 1 tsp minced garlic
• 1 cup fine bread crumbs
• additional crushed red pepper flakes
• additional chopped green onion

Instructions

1. Spray slow cooker with non stick spray.
2. Place egg white in bowl, beat lightly and add ground turkey, bread crumbs, minced garlic, red pepper flakes, green onion, orange zest, and soy sauce. Mix well and shape into 30 balls. *You can use a small cookie scoop to do this, if you prefer.
3. Add meatballs to bottom of slow cooker.
4. Combine canned cranberry sauce in a bowl with BBQ sauce and pour over meatballs.
5. Cook on low in slow cooker for 3- 3.5 hours until meatballs are cooked through. The internal temperature should read 165 degrees F (or 74 degrees C).
6. Keep warm until ready to serve. Can be reheated prior to serving.

Garnish

1. Garnish with additional chopped green onions and crushed red pepper flakes, as desired.

27. Sausage Stuffing

Slow Cooker Sausage Stuffing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT1H25M · Total: PT1H40M · Yield: 12

Pull together this easy to make Slow Cooker Sausage Stuffing that you make right in your crockpot!

Ingredients

• 1/4 cup (1/2 stick) butter
• 2 cups chopped celery
• 1 cup chopped onion
• 1/2 pound mild (sweet) Italian sausage, casing removed
• 1 cup Kitchen Basics Original Chicken Stock
• 2 teaspoons McCormick Rubbed Sage
• 1 teaspoon McCormick Crushed Rosemary
• 10 cups cubed French bread (1-inch pieces)

Instructions

1. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir until softened, about 5 minutes. Add sausage; cook and stir until no longer pink, about 5 minutes.
2. Spray inside of slow cooker with no stick cooking spray. Add stock and herbs; stir to blend. Stir in bread cubes and sausage-vegetable mixture. Cover.
3. Cook 45 minutes on high. Uncover and stir. Cook, uncovered, 30 minutes longer.

28. Christmas Ham

Christmas Ham is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3 lb (about 1.4 kg) fully cooked bone-in ham (spiral or whole)
• 1/2 cup packed light brown sugar
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 3 tablespoons apple cider (or orange juice)
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground black pepper
• 20–24 whole cloves
• 6 canned pineapple rings (optional)
• 6 maraschino cherries (optional)
• 1/2 cup water (for the roasting pan)
• Fresh rosemary sprigs for garnish (optional)

Instructions

1. 1. Preheat the oven to 325°F (163°C). Remove the ham from the refrigerator and let it sit 20–30 minutes while you assemble the glaze and prepare the pan.
2. 2. Measure the glaze ingredients: in a small bowl combine the brown sugar, Dijon mustard, honey, apple cider (or orange juice), melted butter, cinnamon, and black pepper. Stir until smooth and set aside.
3. 3. Prepare the ham: place the ham cut-side down on a cutting board. With a sharp knife, score the surface in a diamond pattern about 1/4 inch deep. If you like, press whole cloves into the center of some diamonds to stud the ham evenly.
4. 4. Arrange pineapple rings on the ham (if using) and secure each ring with a maraschino cherry using toothpicks, or lay the fruit beside the ham in the roasting pan.
5. 5. Place the ham on a rack in a roasting pan. Pour 1/2 cup water into the bottom of the pan to keep drippings from burning and to create steam during reheating.
6. 6. Tent the ham loosely with aluminum foil and transfer it to the preheated oven. For a fully cooked ham, heat about 10–12 minutes per pound; for a 3 lb ham this will be roughly 30–40 minutes. The goal is to bring the ham to a warm internal temperature (see note).
7. 7. After the initial heating time has passed and the ham is warmed through, remove the foil and brush about half of the prepared glaze evenly over the surface of the ham.
8. 8. Return the ham to the oven, uncovered, and bake another 12–15 minutes so the glaze begins to set and caramelize.
9. 9. Brush the remaining glaze over the ham and, if you want a deeper caramelized finish, switch the oven to broil for 2–4 minutes—watch carefully so the glaze does not burn. Alternatively, bake at 325°F until glaze is tacky and slightly darkened.
10. 10. Remove the ham from the oven and transfer it to a serving platter. Tent loosely with foil and let it rest 10–15 minutes to redistribute juices.
11. 11. Slice the ham against the grain into portions and taste a small piece; adjust by serving with extra glaze, mustard, or a drizzle of honey if you want more sweetness or tang.
12. 12. Garnish with fresh rosemary sprigs and any reserved pineapple/cherries, then serve warm. Yield: about 4 servings.

29. Sirloin Roast with Gravy

Sirloin Roast With Gravy is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 lb (900 g) beef top sirloin roast, trimmed of excess fat
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 3 cloves garlic, minced
• 2 tbsp olive oil (or neutral oil)
• 1 large onion, cut into wedges
• 1 lb (450 g) baby potatoes, halved (optional)
• 3 medium carrots, peeled and cut into 2-inch pieces (optional)
• 2 cups (480 ml) low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 sprigs fresh rosemary (or 1 tsp dried thyme)
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. 1. Prepare and measure all ingredients. Pat the sirloin roast dry with paper towels. Preheat the oven to 375°F (190°C).
2. 2. Season the roast evenly with the kosher salt, black pepper and minced garlic, rubbing the seasonings into the meat.
3. 3. Heat a large ovenproof skillet or heavy sauté pan over medium-high heat. Add the olive oil and when it shimmers, sear the roast on all sides until a deep brown crust forms, about 2–3 minutes per side.
4. 4. If using, scatter the onion wedges, potatoes and carrots in the pan around the roast. Tuck the rosemary sprigs beside the meat. Transfer the skillet to the preheated oven.
5. 5. Roast until the internal temperature reaches your desired doneness: about 20–35 minutes for medium-rare to medium depending on roast thickness. Check with an instant-read thermometer: 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. Cooking times vary; rely on temperature rather than time alone.
6. 6. Remove the skillet from the oven and transfer the roast to a cutting board. Tent loosely with foil and let rest 10–15 minutes so juices redistribute while you make the gravy.
7. 7. While the roast rests, pour the pan drippings and any liquid from the roasting pan through a coarse strainer into a measuring cup or fat separator. Let sit briefly and spoon off excess fat, leaving about 2 tablespoons of fat for the gravy.
8. 8. Return 2 tablespoons of the reserved fat to the same skillet over medium heat. Add the butter and melt. Sprinkle in the flour and whisk constantly to form a smooth roux; cook 1–2 minutes until it turns a light golden color.
9. 9. Gradually whisk in the beef broth (about 2 cups) and the Worcestershire sauce, scraping up any browned bits from the pan. Bring the mixture to a gentle simmer and cook until the gravy thickens to desired consistency, about 4–6 minutes. If too thick, add a splash more broth; if too thin, simmer a bit longer.
10. 10. Taste the gravy and adjust seasoning with salt and pepper as needed. Remove and discard the rosemary stems.
11. 11. Slice the rested sirloin roast across the grain into 1/4–1/2 inch thick slices. Arrange on a warmed platter or individual plates.
12. 12. Spoon the gravy over the sliced roast, garnish with chopped parsley if using, and serve with the roasted vegetables alongside. Taste once more at the table and adjust seasoning if desired.

30. Maple Mustard Ham

Slow Cooker Maple Mustard Ham (Keto & Sugar-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT240M · Yield: [’10’]

Prepare for a culinary delight with our sugar-free and keto Slow Cooker Maple Mustard Ham. This quick and easy recipe is perfect for both holiday spreads and family dinners. The ham is guaranteed to come out juicy and tender, leaving your guests craving for more. Get ready to impress with this flavorful and irresistible dish that will elevate any gathering!

Ingredients

• 1 5 to 7 pound bone-in spiral-sliced ham
• 1/2 cup chicken bone broth
• 2 tbsp Dijon mustard
• 1/2 cup Wholesome Yum Keto Maple Syrup
• 3/4 cup Besti Brown Sweetener

Instructions

1. Using a 6-7 quart slow cooker, place ham flat side down inside.
2. Pour the chicken bone broth in the bottom of the slow cooker.
3. In a bowl, whisk together the mustard and maple syrup. Pour over the top of the ham, making sure to get all sides. Sprinkle the brown sugar all over the ham.
4. Cover tightly (if your lid won’t fit, wrap tightly with aluminum foil) and cook on low 4-5 hours, basting once or twice during the last hour.
5. Remove from the slow cooker and let rest for 20 minutes before serving.
6. Reserve the juices to make gravy, or use as an au jus.

31. Gluten-Free Stuffing

Easy Gluten-Free Stuffing (Slow Cooker) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT285M · Total: PT315M · Yield: [’16’, ’16 servings’]

This flavorful Gluten-Free Stuffing is made in your slow cooker, saving valuable space in your oven during holiday meals.

Ingredients

• 1 cup butter
• 2 cups onion (chopped)
• 2 cups celery (chopped)
• ¼ cup fresh parsley (chopped)
• 12 ounces mushrooms (sliced)
• 2 12-oz boxes gluten-free stuffing mix with seasoning package (I recommend Trader Joe’s Gluten-Free Stuffing Mix)
• 4 cups gluten-free chicken broth
• 2 eggs (beaten)

Instructions

1. Melt butter in a skillet over medium heat. Sauté onion, celery, parsley, and mushrooms in butter for approximately 10 minutes, until onions are translucent.
2. In the slow cooker, gently combine bread cubes, vegetable-butter mixture, and the seasoning package (included with the stuffing mix).
3. Pour in broth.
4. Carefully mix in beaten eggs.
5. Cook on high for 45 minutes.
6. Stir gently. Reduce heat to low, and cook for 4 hours.
7. If the stuffing is ready before the turkey, reduce heat to warm until ready to serve.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.