Throw ‘Em in a Pot: 10 Easy Thanksgiving Slow- Cooker Recipes

It’s Thanksgiving time! Check out these 10 easy Thanksgiving recipes you can cook right in your crockpot!

 

Crock-Pot Turkey Breast 

(Recipe from Delish.com) 

turkey breast

2 servings, Total Time: 3hrs, 15 mins

Ingredients 

  • bone-in, skin-on turkey breast, room temperature
  • 2 tbsp. packed light brown sugar
  • 1 tbsp. chili powder
  • 1 tbsp. smoked paprika
  • 1 tsp. garlic powder
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 c. low-sodium chicken broth
  • 2 tbsp. honey
  • 1/4 c. soy sauce
  • 2 tbsp. freshly chopped parsley

Directions

  1. Grease a large slow cooker with cooking spray. Roll a large piece of aluminum foil into a rope and then fold the rope into an oval. Place in slow cooker, creating a rack for the turkey.
  2. In a small bowl, whisk together brown sugar, chili powder, paprika, and garlic powder. Pat turkey dry with paper towels and season generously with salt and pepper. Press sugar mixture all over turkey, then place in slow cooker, breast side up.
  3. Whisk together chicken broth, honey and soy sauce and pour into bottom of the slow cooker.
  4. Cook on low for 3-4 hours, until a thermometer inserted into thickest part of the breast reads 165°.
  5. Remove turkey from slow cooker. To crisp up the skin, transfer turkey to a rimmed baking sheet and broil until golden, 3 to 4 minutes. Let rest 15 minutes before slicing and serving. Garnish with parsley and serve.

Loaded Slow- Cooker Potatoes

(Recipe from Delish.com)

pota.jpg

6 Servings, Total Time: 5 hrs, 15 Mins.

Ingredients

  • Cooking spray
  • 2 lb. baby potatoes, halved and quartered if large
  • 3 c. shredded Cheddar
  • cloves garlic, thinly sliced
  • slices bacon, cooked
  • 1/4 c. sliced green onions, plus more for garnish
  • 1 tbsp. paprika
  • kosher salt
  • Freshly ground black pepper
  • Sour cream, drizzling

Instructions 

  1. Line a slow cooker with foil and spray with cooking spray. Add half the potatoes, 1 1/4 cups cheese, half the garlic, 1/3 of the cooked bacon, half the green onions, and half the paprika. Season with salt and pepper. Repeat.
  2. Cover and cook on high until potatoes are tender, 5 to 6 hours. (The bigger your potatoes, the longer they’ll need.) About 20 to 30 minutes before serving, top with remaining cheese and bacon (this is your moment to make the potatoes look pretty!).
  3. Garnish with more green onions and drizzle with sour cream before serving.

Slow-Cooker Short Ribs

(Recipe from Delish.com) 

ribs.jpg

5 Servings, Total Time: 9 Hrs, 25 Mins

Ingredients 

  • 5 lb. bone-in beef short ribs, cut crosswise into 2-inch pieces 
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 c. low sodium soy sauce
  • 1/2 c. water
  • 1/4 c. light brown sugar
  • 1/4 c. rice wine vinegar 
  • 2 tsp. sesame oil
  • 1 tsp. crush red pepper flakes (optional )
  • Carrots, medium, peeled and chopped into thirds
  • yellow onion, large, sliced into 1/2 inch wedges 
  • cloves garlic, crushed  
  • 1 1/2  inch piece ginger, thinly sliced  
  • Toasted sesame seeds, for serving
  • green onions, thinly sliced, for serving 
  • Cooked short grain white rice, for serving

Instructions 

  1. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to slow cooker and pour off all but 3 tablespoons drippings from pot.
  2. Meanwhile, whisk soy sauce, water, brown sugar, rice wine vinegar, sesame oil and red pepper flakes.
  3. Add carrots and onions to pan, and cook, mixing occasionally until browned. Add garlic and ginger and brown until fragrant, 1 minute more. Remove from heat and deglaze with reserved soy sauce mixture, scraping up any brown bits from the bottom. Pour this mixture into the slow cooker.
  4. Cover slow cooker and cook on low for 9 to 10 hours, or on high for 4 to 5 hours, or until the meat is very tender and falling off the bone.
  5. Garnish short ribs with toasted sesame seeds and green onions. Spoon sauce over rice and serve.

Slow- Cooker Glazed Ham

(Recipe from lecremedelacrumb.com)

glazed-ham-6.jpg

Ingredients

  • 1 fully cooked ham (any size will work as long as you have a slow cooker large enough for it.)

Glaze

  • 1 1/4 cups brown sugar
  • 1/4 cup honey
  • 1/4 cup spicy brown mustard
  • 3/4 cup Dr. Pepper (half of a can)
  • 1/4 cup maple syrup

Instructions

  1. Score ham by using a sharp knife to cut lines into ham in a criss cross pattern. The lines only need to be about 1/8th of an inch deep. Fill slow cooker with about 1 inch of water. Place ham in slow cooker. Cover and cook on low for 4-6 hours.
  2. 1 hour before serving, prepare the sauce. Whisk together all sauce ingredients in a medium sauce pan. Bring to a boil, then reduce to a simmer and cook for 10 minutes. Remove from heat and allow to thicken for 5-10 minutes.
  3. Drain water and ham juices from slow cooker. Pour sauce over ham inside the slow cooker, being sure to cover the whole ham. Cover and cook another 30 minutes. Place ham on serving dish. Carve/slice the ham and spoon the remaining sauce from the slow cooker over the ham. Serve warm. Enjoy!

    *This recipe works for a very small ham (2 pounds) to a very large ham that will feel a big group. For large hams (over 7-8 pounds), double the sauce recipe. 

Crock-Pot Stuffing 

(Recipe from delish.com)

stuffing.jpg

Servings 6-8, Total Time: 4 Hrs, 15 Mins

Ingredients 

  • Cooking spray, for Crock-Pot
  • 1/2 c. (1 stick) butter
  • stalks celery, finely chopped
  • medium onion, finely chopped
  • 1 tsp. fresh thyme
  • 1 tsp. fresh rosemary, finely chopped
  • 1 tsp. sage, finely chopped
  • Eggs, beaten
  • 2 c. chicken broth
  • kosher salt
  • Freshly ground black pepper
  • 7 c. stale bread, cubed into small pieces
  • 1 tbsp. parsley, finely chopped, plus more for garnish

Instructions 

  1. In a large skillet over medium heat, melt butter. When melted, add celery, onion, and herbs. Season with salt and pepper and cook until onions are translucent, about 5 minutes. Remove from heat and let cool.
  2. Grease the bowl of your Crock-Pot and add your cubed bread. Pour vegetable mixture, eggs, broth, and parsley over bread. Toss to combine and cover.
  3. Cook on low for 3 to 4 hours, stirring after 2 hours have passed. Garnish with parsley before serving.

Slow Cooker Cran-Apple Chutney

(Recipe from tasteofhome.com) 

cranapple.jpg

3 Servings, Total Time: 10 Mins, Cook 3 Hrs+ chilling 

Ingredients 

  • 1 package (12 ounces) fresh or frozen cranberries, thawed
  • 1 medium Gala apple, peeled and finely chopped
  • 2/3 cup sugar or sugar substitute equivalent to 2/3 cup sugar
  • 1/3 cup honey
  • 2 tablespoons brown sugar
  • 2 tablespoons frozen orange juice concentrate, thawed
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cider vinegar
  • Dash ground ginger

Instructions 

  1. In a 1-1/2-qt. slow cooker, combine all ingredients. Cook, covered, on low 3-4 hours or until cranberries pop and mixture is slightly thickened.
  2. Transfer to a small bowl; cool slightly. Refrigerate until cold.

Slow-Cooker Creamed Corn with Bacon

(Recipe from tasteofhome.com)

creamedcorn

Makes 20 Servings, Total Time: 4 hrs

Ingredients

  • 10 cups frozen corn (about 50 ounces), thawed
  • 3 packages (8 ounces each) cream cheese, cubed
  • 1/2 cup 2% milk
  • 1/2 cup heavy whipping cream
  • 1/2 cup butter, melted
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 4 bacon strips, cooked and crumbled
  • Chopped green onions

Instructions

  1. In a 5-qt. slow cooker, combine the first eight ingredients. Cook, covered, on low until heated through, 4-5 hours. Stir just before serving. Sprinkle with bacon and green onions.

Pumpkin Cranberry Bread Pudding

(Recipe from tasteofhome.com)

pudding.jpg

 

Makes 8 Servings, Total Time: 3 Hrs.

Ingredients

  • 8 slices cinnamon bread, cut into 1-inch cubes
  • 4 large eggs, beaten
  • 2 cups 2% milk
  • 1 cup canned pumpkin
  • 1/4 cup packed brown sugar
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup dried cranberries

Sauce:

  • 1 cup sugar
  • 2/3 cup water
  • 1 cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • Vanilla ice cream, optional

Instructions

  1. Place bread cubes in a greased 3- or 4-qt. slow cooker. Combine the next 8 ingredients; stir in cranberries. Pour over bread. Cook, covered, on low until a knife inserted in the center comes out clean, 3-4 hours.
  2. For sauce, bring sugar and water to a boil in a large saucepan over medium heat. Cook until sugar is dissolved and mixture turns golden amber, about 20 minutes. Gradually stir in cream until smooth. Remove from heat; stir in vanilla. Serve warm with bread pudding. If desired, add a scoop of vanilla ice cream to each serving.

Butternut Squash with Whole Grains  

(Recipe from tasteofhome.com)

butternut

Makes 12 Servings, Total Time: 4 Hours

Ingredients

  •  1 medium butternut squash (about 3 pounds), cut into 1/2-inch cubes
  • 1 cup uncooked whole grain brown and red rice blend
  • 1 medium onion, chopped
  • 1/2 cup water
  • 3 garlic cloves, minced
  • 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (14-1/2 ounces) vegetable broth
  • 1 package (6 ounces) fresh baby spinach

Instructions

  1. In a 4-qt. slow cooker, combine the first 8 ingredients. Stir in broth.
  2. Cook, covered, on low 4-5 hours or until grains are tender. Stir in spinach before serving.
Note: This recipe was tested with RiceSelect Royal Blend whole grain Texmati brown and red rice with barley and rye. Look for it in the rice aisle.

 Pecan- Coconut  Sweet Potatoes

(Recipe from a tasteofhome.com)

potatoes.jpg

Makes 6 Servings, Total Time: 5 Hours

Ingredients

  • 1/4 cup packed brown sugar
  • 2 tablespoons sweetened shredded coconut
  • 2 tablespoons chopped pecans, toasted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 2 pounds sweet potatoes, peeled and cut into 3/4-inch cubes
  • 1 tablespoon butter, melted
  • 1/2 cup miniature marshmallows

Instructions

  1. In a small bowl, mix the first six ingredients. Place sweet potatoes in a 3-qt. slow cooker coated with cooking spray; sprinkle with brown sugar mixture. Drizzle with butter.
  2. Cook, covered, on low 5-6 hours or until sweet potatoes are tender. Turn off slow cooker. Sprinkle marshmallows over potatoes; let stand, covered, 5 minutes before serving.

Check out 6 Yummy Fall Recipes to Try This Season

 

 

 

 

 

 

 

 

 

 

 

 

 

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