Let’s face it — Thanksgiving can feel like the culinary Olympics. Between basting the turkey, managing oven space, and making sure nothing burns while keeping the kids entertained, you’re basically running a marathon in a cozy sweater.
That’s why your crockpot is about to become your best friend. It’s the one kitchen sidekick that quietly works in the background — no fuss, no stress, just slow, comforting, hands-off cooking that makes your home smell incredible.
This list is full of the best Thanksgiving crockpot sides that taste like the holidays without taking up your sanity (or your oven). Whether you’re hosting the entire family or bringing a dish to Friendsgiving, these recipes will keep you calm, collected, and completely festive.
So, pour yourself a cup of cider, grab your slow cooker, and let’s dive into the first five must-have dishes for your Thanksgiving table.
1. Crockpot Garlic Herb Mashed Potatoes
There’s just something about mashed potatoes that says “home.” This slow cooker version takes all the traditional comfort and makes it practically effortless. The garlic infuses into the potatoes as they cook, creating a deep, buttery flavor that feels like a hug on a plate.
Ingredients:
- 3 lbs Yukon gold potatoes, peeled and chopped
- ½ cup unsalted butter
- 1 cup heavy cream (warmed)
- 4 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried parsley or fresh chives for garnish
Instructions:
- Add chopped potatoes, garlic, and half of the butter to the crockpot.
- Cover and cook on high for 4 hours or low for 6–7 hours, until the potatoes are very soft.
- Warm the cream separately and pour it over the potatoes. Add remaining butter, salt, and pepper.
- Mash everything together directly in the crockpot until smooth and creamy.
- Sprinkle with parsley or chives before serving.
Pro Tip: Use a potato masher instead of a hand mixer to keep them fluffy instead of gluey.
Calories: ~290 per serving
2. Slow Cooker Sweet Potato Casserole with Brown Sugar Pecan Topping
This one tastes like dessert snuck onto the dinner table — and no one’s complaining. Sweet, buttery, and topped with a caramelized pecan crunch, this casserole is a Thanksgiving dream that practically makes itself.
Ingredients:
- 4 large sweet potatoes, peeled and cubed
- ½ cup brown sugar
- 4 tbsp butter
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 cup chopped pecans
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions:
- Place sweet potatoes in the crockpot with butter, cinnamon, nutmeg, and salt.
- Cover and cook on high for 3–4 hours or until the potatoes are tender enough to mash.
- Mash directly in the crockpot, then stir in brown sugar and vanilla.
- Sprinkle chopped pecans evenly over the top and cook uncovered for 30 more minutes so the topping becomes golden and toasty.
Pro Tip: Add mini marshmallows in the last 10 minutes for a classic holiday touch.
Calories: ~320 per serving
3. Crockpot Cheddar Broccoli Rice Casserole
If comfort food had a mascot, it would be this casserole. It’s cheesy, creamy, and full of tender broccoli nestled in buttery rice — a dish that disappears faster than you can blink.
Ingredients:
- 2 cups cooked white or jasmine rice
- 2 cups chopped broccoli florets (fresh or frozen)
- 2 cups shredded sharp cheddar cheese
- 1 can cream of mushroom or cream of chicken soup
- ½ cup milk
- ½ tsp garlic powder
- ¼ tsp onion powder
- Salt and pepper to taste
Instructions:
- Lightly grease your crockpot with nonstick spray.
- Add the rice, broccoli, soup, milk, garlic powder, and onion powder. Stir well to combine.
- Sprinkle in 1½ cups of cheddar cheese and stir again.
- Cover and cook on low for 2½–3 hours, stirring once halfway through to keep it creamy.
- Before serving, top with the remaining cheese, cover, and let it melt for about 10 minutes.
Pro Tip: Add a handful of crushed Ritz crackers or fried onions on top for a little crunch.
Calories: ~250 per serving
4. Slow Cooker Cornbread Stuffing
This one brings all the nostalgia of grandma’s holiday table — soft, herby cornbread that’s moist and flavorful but never soggy. And since it’s made in the crockpot, it frees up your oven for pies and rolls.
Ingredients:
- 6 cups cornbread cubes (day-old or lightly toasted)
- 1 cup chopped celery
- 1 cup diced onion
- 1½ cups chicken broth (or vegetable broth for vegetarian)
- 1 tsp ground sage
- 1 tsp thyme
- ½ tsp rosemary
- ½ cup butter, melted
- Salt and pepper to taste
Instructions:
- In a skillet, sauté onion and celery in melted butter until soft and fragrant (about 5 minutes).
- In a large bowl, combine cornbread cubes, herbs, sautéed vegetables, and broth. Stir until everything is evenly coated but not mushy.
- Transfer to a greased crockpot.
- Cover and cook on low for 4 hours, stirring once halfway through for even moisture.
- Fluff with a fork before serving — it should be tender with just a hint of crispness at the edges.
Pro Tip: For extra flavor, mix in a handful of chopped cooked sausage before cooking.
Calories: ~210 per serving
5. Crockpot Creamed Corn
A Thanksgiving classic made even easier. This version is silky, sweet, and buttery — the perfect side that makes everyone come back for seconds.
Ingredients:
- 4 cups corn (fresh, frozen, or canned and drained)
- 1 cup heavy cream
- 4 tbsp butter
- 1 tbsp sugar
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp flour (optional, for thickening)
Instructions:
- Add corn, cream, butter, sugar, salt, and pepper to the crockpot. Stir gently to mix.
- Cover and cook on low for 3–4 hours, stirring once or twice during cooking.
- If you prefer a thicker consistency, whisk 1 tbsp flour into 2 tbsp of the cream and stir it in during the last 30 minutes.
- Once creamy and tender, give it one last stir before serving warm.
Pro Tip: Add a sprinkle of Parmesan and chopped chives on top for a touch of elegance.
Calories: ~180 per serving
6. Crockpot Green Bean Casserole
This one’s the ultimate comfort side — creamy, savory, and topped with that irresistible crunch. It’s every bit the classic Thanksgiving dish but made easier and more hands-off.
Ingredients:
- 4 cups fresh or frozen green beans, trimmed
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup milk
- 1 cup fried onions (plus extra for topping)
- ½ tsp black pepper
- ¼ tsp garlic powder
Instructions:
- Combine soup, milk, pepper, and garlic powder in the crockpot and stir until smooth.
- Add green beans and ¾ of the fried onions, mixing gently to coat.
- Cover and cook on low for 4–5 hours, or until beans are tender and sauce is thickened.
- Before serving, sprinkle remaining fried onions on top, cover, and cook uncovered for 15 minutes so they crisp up.
Pro Tip: For a fresher twist, add sautéed mushrooms or a splash of soy sauce to deepen the flavor.
Calories: ~230 per serving
7. Slow Cooker Maple Glazed Carrots
Sweet, buttery, and with just the right hint of maple — these carrots feel festive and comforting without being heavy. They’re also a hit with picky eaters, which makes this one a must for family gatherings.
Ingredients:
- 2 lbs baby carrots
- 3 tbsp butter, melted
- ¼ cup pure maple syrup
- 2 tbsp brown sugar
- ½ tsp cinnamon
- Salt and pepper to taste
Instructions:
- Add carrots to the crockpot.
- In a small bowl, whisk together butter, maple syrup, brown sugar, cinnamon, salt, and pepper.
- Pour the glaze over the carrots and toss gently to coat.
- Cover and cook on low for 4–5 hours, stirring halfway through.
- Serve warm, spooning some of that sweet glaze over the top.
Pro Tip: Add a pinch of cayenne or crushed red pepper flakes for a subtle heat that balances the sweetness.
Calories: ~160 per serving
8. Crockpot Mac and Cheese
Rich, gooey, and totally nostalgic — this crockpot mac and cheese is a dream come true. It’s ultra-creamy and perfectly cheesy without needing a stovetop or constant stirring.
Ingredients:
- 16 oz elbow macaroni (uncooked)
- 4 cups shredded cheddar cheese
- 2 cups milk
- 1 cup evaporated milk
- ½ cup butter, melted
- ½ tsp garlic powder
- ½ tsp mustard powder
- Salt and pepper to taste
Instructions:
- Lightly grease your crockpot with butter or nonstick spray.
- Add uncooked macaroni, both milks, melted butter, and seasonings. Stir gently to combine.
- Mix in 3 cups of the cheddar cheese and stir again.
- Cover and cook on low for 2–2½ hours, stirring once halfway through.
- Add the remaining cheese on top, cover, and cook another 10–15 minutes until melted and bubbly.
Pro Tip: Stir in a handful of mozzarella or Gruyère for a stretchy, ultra-luxurious finish.
Calories: ~420 per serving
9. Slow Cooker Garlic Parmesan Brussels Sprouts
If you’ve ever struggled to make Brussels sprouts that everyone actually likes, this is your recipe. These are tender, flavorful, and coated in garlicky Parmesan goodness — no bitterness, no fuss.
Ingredients:
- 2 lbs Brussels sprouts, trimmed and halved
- 3 tbsp olive oil
- 3 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup grated Parmesan cheese
- 1 tbsp lemon juice
Instructions:
- Add Brussels sprouts, olive oil, garlic, salt, and pepper to the crockpot and toss until evenly coated.
- Cover and cook on low for 3–4 hours, until tender but not mushy.
- Sprinkle Parmesan over the top, toss again, and cook uncovered for 10 more minutes to melt.
- Finish with a squeeze of fresh lemon juice before serving.
Pro Tip: For extra flavor, toss in a few crumbled pieces of cooked bacon right before serving.
Calories: ~190 per serving
10. Crockpot Scalloped Potatoes with Cheddar and Cream
Silky layers of potatoes baked in a rich, cheesy sauce — this is one of those sides that makes you close your eyes for a second bite. It’s indulgent, golden, and a perfect partner to turkey or ham.
Ingredients:
- 4 large russet potatoes, peeled and thinly sliced
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 1 cup milk
- 3 tbsp butter
- 2 tbsp flour
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp thyme
Instructions:
- Melt butter in a small saucepan. Stir in flour and cook for 1 minute to form a roux.
- Gradually whisk in milk and cream, cooking until slightly thickened. Add salt, pepper, and thyme.
- In a greased crockpot, layer half the potatoes, half the cheese, then half the sauce. Repeat.
- Cover and cook on low for 6 hours, until potatoes are fork-tender.
- Let it sit uncovered for 15 minutes before serving for the sauce to thicken beautifully.
Pro Tip: Sprinkle a handful of shredded cheddar on top in the last 15 minutes for a bubbly golden crust.
Calories: ~350 per serving
11. Slow Cooker Cornbread Casserole
This cornbread casserole is that soft, buttery side dish that bridges the gap between savory stuffing and sweet corn pudding. It’s a Southern classic that feels like a hug in a bowl — tender, golden, and perfectly moist.
Ingredients:
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 1 cup sour cream
- ½ cup melted butter
- 1 box (8.5 oz) Jiffy cornbread mix
- ½ tsp salt
Instructions:
- Grease your crockpot lightly.
- In a large bowl, mix all ingredients until just combined — don’t overmix.
- Pour the batter into the crockpot and smooth the top.
- Cover and cook on low for 4–5 hours or high for 2–3 hours, until set in the center and golden around the edges.
Pro Tip: For extra flavor, add 1 cup of shredded cheddar cheese or a handful of chopped jalapeños before cooking.
Calories: ~310 per serving
12. Crockpot Honey Butter Rolls
Freshly baked rolls might sound intimidating, but this slow cooker version keeps things simple and hands-free. These rolls come out soft, golden, and glazed with a buttery honey drizzle that makes them irresistible.
Ingredients:
- 1 package (12 oz) frozen dinner roll dough (thawed but still cold)
- ¼ cup butter, melted
- 2 tbsp honey
- ½ tsp salt
Instructions:
- Spray your crockpot with nonstick spray.
- Arrange thawed rolls evenly, leaving a little space between each.
- Brush the tops with melted butter mixed with honey and salt.
- Cover and cook on high for 1½–2 hours, until rolls are puffed and lightly browned.
- Brush again with honey butter right before serving for that glossy finish.
Pro Tip: Place a clean kitchen towel under the lid to absorb steam — it helps the rolls brown better.
Calories: ~220 per roll
13. Slow Cooker Cranberry Apple Compote
This dish adds a sweet-tart brightness to balance all those creamy casseroles. It’s fragrant, festive, and tastes like the holidays in every bite. Plus, it makes your kitchen smell like cinnamon heaven.
Ingredients:
- 2 cups fresh cranberries
- 2 apples, peeled and diced
- ½ cup orange juice
- ⅓ cup brown sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp orange zest
Instructions:
- Add all ingredients to the crockpot and stir well.
- Cover and cook on low for 4 hours, stirring once halfway through.
- Once the cranberries burst and mixture thickens, mash slightly with a fork for a rustic texture.
- Serve warm or chilled — it’s delicious either way.
Pro Tip: Stir in a splash of vanilla extract or a handful of raisins for extra depth.
Calories: ~140 per serving
14. Crockpot Garlic Mashed Potatoes
There’s no Thanksgiving without mashed potatoes, and this slow cooker version saves stove space and time. Creamy, buttery, and perfectly garlicky, these potatoes taste just like the kind grandma used to make — with less effort.
Ingredients:
- 3 lbs russet or Yukon gold potatoes, peeled and cubed
- 4 cloves garlic, peeled
- 1 cup chicken or vegetable broth
- ½ cup butter
- ¾ cup milk (or more for creamier texture)
- Salt and pepper to taste
Instructions:
- Add potatoes, garlic, and broth to the crockpot.
- Cover and cook on high for 3–4 hours or until potatoes are fork-tender.
- Drain excess liquid if needed, then mash directly in the pot with butter and milk.
- Season generously with salt and pepper.
Pro Tip: Swap milk for heavy cream or add cream cheese for ultra-rich results.
Calories: ~250 per serving
15. Slow Cooker Buttery Herb Stuffing
This recipe captures all the nostalgia of traditional oven-baked stuffing — tender in the center, lightly crisp at the edges, and infused with butter, herbs, and savory broth. It’s the heart of the meal in crockpot form.
Ingredients:
- 10 cups cubed day-old bread (white or sourdough)
- 1 cup butter, melted
- 2 cups chicken broth
- 1 cup diced onion
- 1 cup chopped celery
- 1 tbsp minced garlic
- 1 tbsp chopped fresh sage (or 1 tsp dried)
- 1 tbsp chopped fresh parsley
- ½ tsp salt
- ¼ tsp pepper
Instructions:
- In a skillet, sauté onion, celery, and garlic in 2 tbsp of the butter until softened.
- In a large bowl, combine bread cubes, sautéed veggies, herbs, salt, and pepper.
- Pour in the remaining melted butter and broth, tossing gently to moisten.
- Transfer to the crockpot, cover, and cook on low for 4 hours, stirring once halfway through.
- Leave uncovered for the last 15 minutes to get a bit of texture on top.
Pro Tip: Mix in cooked sausage or dried cranberries for a special twist that feels homemade and festive.
Calories: ~320 per serving
Final Thoughts
At the end of the day, Thanksgiving isn’t about how perfectly the table is set — it’s about the laughter that fills the kitchen, the stories shared between bites, and the comfort of knowing you made something from the heart.
These crockpot side dishes are more than recipes; they’re little time-savers that give you back moments you’d otherwise spend standing over the stove. They let you sit down, sip your cider, and actually enjoy your family — without worrying about what’s burning in the oven.
Whether it’s the buttery rolls that melt in your mouth, the creamy mashed potatoes everyone fights over, or that sweet cranberry compote that brightens every plate, each of these dishes brings something special to the table. So plug in that slow cooker, take a deep breath, and let the magic of “set it and forget it” make your Thanksgiving as warm and stress-free as it should be.
Because a beautiful Thanksgiving isn’t about perfection — it’s about presence.
