Crockpot Potluck Recipes: 16 Slow Cooker Dishes That Stay Hot for Hours and Come Home Scraped Clean

Crockpot potluck recipes are the quiet heroes of every church supper, office party and Friendsgiving, because the dish cooks, travels and serves from the very same pot. No oven space to fight over, no cold casserole by the second round, and no frantic reheating in somebody else’s kitchen. You simply plug in, lift the lid and watch the line form. We rounded up 16 slow cooker dishes that people actually go back for, from cheesy corn and smoky baked beans to pulled pork sliders, creamy queso and warm cinnamon baked apples for dessert. Each one comes with a short story, a shopping list and easy steps, plus a final slide on getting a full crock to the party without a single spill. Pick one, or plan a whole table, and bring home an empty pot..

Crockpot Cheesy Corn, the First of the Crockpot Potluck Recipes to Disappear

Ask anyone who has worked a potluck table and they will tell you the cheesy corn goes first. It is sweet, salty, creamy and impossible to stop scooping, and it costs very little to make. Frozen corn, cream cheese, butter and cheddar melt together into something that tastes like the best part of a holiday dinner. It also holds beautifully on the warm setting for hours, so the last guest in line gets the same creamy spoonful as the first. Double it for a big crowd; it never comes home..

You will need: 2 bags (16 ounces each) frozen corn, 8 ounces cream cheese (cubed), 1/2 cup butter (sliced), 1/2 cup milk, 1 1/2 cups shredded cheddar, 1 tablespoon sugar, 1 teaspoon salt, 1/2 teaspoon black pepper, chopped chives.

How to make it: 1. Add the frozen corn to a 5 or 6 quart slow cooker. 2. Scatter the cream cheese and butter on top, then pour in the milk and add sugar, salt and pepper. 3. Cover and cook on low for 3 to 4 hours, stirring once halfway. 4. Stir in the cheddar and cook 15 more minutes until melted. 5. Sprinkle with chives and keep on warm for serving.

Slow Cooker Baked Beans With Bacon

Baked beans have been a fixture of the potluck table for generations, and they were made for the slow cooker. A long, gentle simmer lets molasses, brown sugar, mustard and smoky bacon soak into every bean until the sauce turns thick and glossy. Few crockpot potluck recipes are this cheap to make. Start with canned beans to save time, and nobody will know they did not soak overnight. Set the crock next to the pulled pork and the hot dogs, and you have the backbone of a classic summer picnic or a cozy fall supper.

You will need: 4 cans (15 ounces each) pork and beans or navy beans (drained), 8 slices bacon (cooked and chopped), 1 onion (diced), 1/2 cup ketchup, 1/3 cup brown sugar, 1/4 cup molasses, 2 tablespoons yellow mustard, 1 tablespoon Worcestershire sauce, salt and pepper.

How to make it: 1. Cook the bacon until crisp, then soften the onion in a little of the fat. 2. Add the beans, bacon and onion to the slow cooker. 3. Stir together the ketchup, brown sugar, molasses, mustard and Worcestershire and pour it over. 4. Cover and cook on low for 6 hours or high for 3. 5. Uncover for the last 30 minutes if you like the sauce thicker.

Pulled Pork Sliders, the Crockpot Potluck Recipe That Feeds Thirty

Pulled pork is the dish that turns a potluck into a party. A pork shoulder rubbed with brown sugar and paprika cooks all day with a splash of broth until it falls apart at the touch of a fork. Shred it right in the pot, toss it with your favorite barbecue sauce and set out a bag of slider buns and a bowl of coleslaw. Guests build their own little sandwiches, and the warm setting keeps the meat juicy for hours. Among crockpot potluck recipes, it is the easiest way to feed thirty people with one roast.

You will need: 1 boneless pork shoulder (4 to 5 pounds), 2 tablespoons brown sugar, 1 tablespoon smoked paprika, 2 teaspoons garlic powder, 2 teaspoons salt, 1 teaspoon black pepper, 1 onion (sliced), 1 cup chicken broth, 2 cups barbecue sauce, 24 slider buns, coleslaw.

How to make it: 1. Mix the sugar and spices and rub them all over the pork. 2. Lay the onion in the slow cooker, set the pork on top and pour in the broth. 3. Cover and cook on low for 8 to 10 hours until very tender. 4. Lift out the pork, skim the fat from the juices and shred the meat with two forks. 5. Return it to the pot with the barbecue sauce and a little of the juices, then keep warm.

Slow Cooker Creamed Spinach

Creamed spinach is the steakhouse side that disappears at potlucks faster than people expect. In the slow cooker, frozen spinach melts into cream cheese, Parmesan and a touch of garlic and nutmeg until it is rich and velvety. Of all the creamy crockpot potluck recipes here, it is the smart choice when you want something green on the table that still feels indulgent, and it doubles as a dip with crackers or toasted baguette slices. Keep the crock on warm and give it a stir now and then so it stays silky right to the bottom.

You will need: 2 packages (10 ounces each) frozen chopped spinach (thawed and squeezed dry), 8 ounces cream cheese (cubed), 1/2 cup sour cream, 1/2 cup grated Parmesan, 1/2 cup shredded mozzarella, 2 garlic cloves (minced), 1/4 teaspoon nutmeg, salt and pepper.

How to make it: 1. Squeeze the spinach very dry in a clean towel. 2. Add everything to a small or medium slow cooker. 3. Cover and cook on low for 2 hours, stirring after the first hour. 4. Taste and season with salt and pepper. 5. Switch to warm and stir before serving.

Little Smokies in Grape Jelly Chili Sauce, a Crockpot Potluck Classic

Of all the crockpot potluck recipes passed around church cookbooks, this one might be the most famous, and it has only three ingredients. Grape jelly and chili sauce sound like a strange pair until you taste them melted together into a sticky, sweet and tangy glaze. Little cocktail sausages soak it up while they warm, and a cup of toothpicks next to the pot is all the serving gear you need. Kids love them, grandpas love them, and the pot is empty long before the dessert table opens.

You will need: 2 packages (14 ounces each) little cocktail sausages, 1 cup grape jelly, 1 bottle (12 ounces) chili sauce, 1 tablespoon brown sugar (optional), a pinch of red pepper flakes (optional), toothpicks.

How to make it: 1. Whisk the grape jelly and chili sauce together in the slow cooker. 2. Add the sausages and stir to coat. 3. Cover and cook on low for 3 to 4 hours or high for 2, stirring once or twice. 4. Taste and add brown sugar or pepper flakes if you like. 5. Keep on warm with toothpicks on the side.

Slow Cooker Green Beans With Bacon and Onion

Green bean casserole is a holiday favorite, but the slow cooker version frees up the oven and travels much better. Fresh or frozen green beans cook low and slow with bacon, onion, a little brown sugar and a creamy mushroom sauce until they are tender and full of flavor. Sprinkle a handful of crispy fried onions on top just before you serve so they stay crunchy. Like the best crockpot potluck recipes, it has a familiar taste everyone recognizes, and it fills a big crock with very little effort or cost.

You will need: 2 pounds green beans (trimmed, or frozen cut beans), 6 slices bacon (cooked and chopped), 1 onion (diced), 1 can (10.5 ounces) cream of mushroom soup, 1/2 cup milk, 1 tablespoon soy sauce, 1/2 teaspoon garlic powder, black pepper, 1 cup crispy fried onions.

How to make it: 1. Add the green beans, bacon and onion to the slow cooker. 2. Whisk the soup, milk, soy sauce, garlic powder and pepper and pour it over. 3. Stir, cover and cook on low for 4 to 5 hours until the beans are tender. 4. Stir again and switch to warm. 5. Top with fried onions right before serving.

Crockpot Cheesy Hash Brown Potatoes for Brunch Crowds

Every family has a name for these, from funeral potatoes to party potatoes, and every family fights over the crispy edges. Frozen hash browns, sour cream, cheddar and a little onion turn into a creamy, cheesy potato dish that tastes like it took all morning. The slow cooker version stays soft and hot for hours, which makes it one of the most reliable crockpot potluck recipes for brunch gatherings, holiday buffets and after-church lunches. Scatter crushed buttery crackers on top for crunch.

You will need: 1 bag (30 ounces) frozen shredded hash browns, 1 can (10.5 ounces) cream of chicken soup, 1 cup sour cream, 2 cups shredded cheddar, 1/2 cup butter (melted), 1/2 onion (finely diced), 1 teaspoon salt, 1/2 teaspoon pepper, 1 cup crushed buttery crackers.

How to make it: 1. Grease the slow cooker well. 2. Stir together the soup, sour cream, half the cheese, half the butter, onion, salt and pepper. 3. Fold in the frozen hash browns and spread them in the pot. 4. Cover and cook on low for 4 to 5 hours. 5. Top with the remaining cheese and crackers tossed with the rest of the butter, then cook 20 minutes more uncovered.

Slow Cooker Sweet and Sour Chicken

Sweet and sour chicken brings a little takeout magic to the potluck table, and it is a welcome change from the creamy crockpot potluck recipes around it. Chunks of chicken thigh simmer with pineapple, bell peppers and a glossy sauce of ketchup, vinegar, brown sugar and soy sauce. Set a pot of steamed rice or a tray of soft rolls beside it and let people help themselves. It stays tender on the warm setting, it is mild enough for kids, and the bright colors make the whole buffet look more inviting.

You will need: 2 pounds boneless chicken thighs (cut into chunks), 1 can (20 ounces) pineapple chunks (juice reserved), 1 red and 1 green bell pepper (chopped), 1 onion (chopped), 1/2 cup ketchup, 1/3 cup rice vinegar, 1/3 cup brown sugar, 3 tablespoons soy sauce, 2 garlic cloves, 2 tablespoons cornstarch, cooked rice.

How to make it: 1. Add the chicken, onion and peppers to the slow cooker. 2. Whisk the ketchup, vinegar, sugar, soy sauce, garlic and 1/2 cup pineapple juice and pour it over. 3. Cover and cook on low for 4 to 5 hours. 4. Stir the cornstarch with 2 tablespoons water, add it with the pineapple and cook 20 minutes on high until thick. 5. Serve over rice.

Crockpot Queso Dip for a Crowd

A warm pot of queso is the unofficial center of any lineup of crockpot potluck recipes, the spot where people gather and talk while they dip. This version uses real cheese, a can of diced tomatoes with green chiles and a little browned sausage for a hearty, scoopable dip that never turns grainy. Set it on warm with a big bowl of tortilla chips and watch the crowd form. If you want a meatless version, swap the sausage for black beans and a spoonful of taco seasoning.

You will need: 1 pound breakfast or chorizo sausage (browned and drained), 16 ounces processed cheese (cubed), 2 cups shredded Monterey Jack, 1 can (10 ounces) diced tomatoes with green chiles, 1/2 cup milk, 1/2 teaspoon cumin, chopped cilantro, tortilla chips.

How to make it: 1. Brown the sausage and drain well. 2. Add the cheeses, tomatoes with their juice, milk and cumin to the slow cooker. 3. Stir in the sausage. 4. Cover and cook on low for 2 hours, stirring every 30 minutes until smooth. 5. Top with cilantro and keep on warm with chips.

Slow Cooker Swedish Meatballs

Swedish meatballs were the star of countless mid-century church suppers and cocktail parties, and they still earn their spot today. Frozen meatballs keep it easy: they simmer in a creamy gravy made with beef broth, sour cream, a little Worcestershire and a pinch of allspice until they are tender and coated. Serve them with toothpicks as a party bite or spoon them over a pot of buttered egg noodles for a hearty main dish. Either way, it is one of the most nostalgic crockpot potluck recipes you can carry in.

You will need: 1 bag (32 ounces) frozen meatballs, 2 cups beef broth, 1 can (10.5 ounces) cream of mushroom soup, 1 tablespoon Worcestershire sauce, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg, 1 cup sour cream, chopped parsley, egg noodles (optional).

How to make it: 1. Add the frozen meatballs to the slow cooker. 2. Whisk the broth, soup, Worcestershire, allspice and nutmeg and pour it over. 3. Cover and cook on low for 4 hours or high for 2. 4. Stir in the sour cream and cook 15 minutes more. 5. Sprinkle with parsley and serve with toothpicks or over noodles.

Crockpot Honey Garlic Chicken Wings

Chicken wings are a potluck favorite that usually means standing over a fryer, but the slow cooker does the hard work here. The wings simmer in a sticky honey, soy and garlic sauce until they are fall-off-the-bone tender, then a quick trip under the broiler at home gives them a caramelized finish before they ride to the party. Of all the crockpot potluck recipes here, these are the stickiest. Keep the extra sauce in the pot to spoon over the top. Bring a roll of paper towels; these are the messy, finger-licking kind people talk about all week.

You will need: 3 pounds chicken wing pieces, 1/2 cup honey, 1/2 cup soy sauce, 1/4 cup ketchup, 6 garlic cloves (minced), 1 tablespoon grated ginger, 1 tablespoon cornstarch, sesame seeds, sliced green onions.

How to make it: 1. Put the wings in the slow cooker. 2. Whisk the honey, soy sauce, ketchup, garlic and ginger and pour it over. 3. Cover and cook on low for 4 hours. 4. Lay the wings on a foil-lined tray and broil 4 to 5 minutes per side; thicken the sauce with the cornstarch on high. 5. Return the wings to the pot, toss in the sauce and top with sesame and green onions.

Crockpot Mac and Cheese, the Most Requested of All Crockpot Potluck Recipes

If you only bring one dish, make it this one. Slow cooker mac and cheese is a standing request at family reunions and church dinners, and it may be the most loved of all crockpot potluck recipes. Uncooked elbow pasta cooks right in a mix of evaporated milk, butter and two kinds of cheese, so there is no pot of boiling water and no baking dish to wash. It turns out thick, creamy and rich, and the warm setting keeps it that way through the second and third helpings.

You will need: 1 pound uncooked elbow macaroni, 4 tablespoons butter, 1 can (12 ounces) evaporated milk, 2 1/2 cups whole milk, 3 cups shredded sharp cheddar, 1 cup shredded Colby Jack, 1 teaspoon salt, 1/2 teaspoon dry mustard, 1/4 teaspoon paprika.

How to make it: 1. Grease the slow cooker and add the uncooked pasta and butter. 2. Pour in both milks, then add the salt, mustard and paprika. 3. Stir in most of the cheese. 4. Cover and cook on low for about 2 hours, stirring every 30 minutes, until the pasta is tender. 5. Top with the remaining cheese, let it melt and switch to warm.

Slow Cooker Brown Sugar Pineapple Ham

A glazed ham is the kind of dish that makes a potluck feel like a holiday, and the slow cooker keeps it moist instead of drying it out in the oven. A small spiral ham or ham chunks simmer with pineapple, brown sugar and a touch of Dijon until the juices turn into a shiny glaze. Slice it right in the pot and set out soft rolls so people can make little ham sandwiches. It is one of the few crockpot potluck recipes that doubles as a main course. Any leftovers make the next morning’s eggs and the next night’s soup taste wonderful.

You will need: 1 fully cooked spiral ham (4 to 5 pounds, fits your slow cooker), 1 can (20 ounces) pineapple chunks with juice, 3/4 cup brown sugar, 2 tablespoons Dijon mustard, 1/4 teaspoon ground cloves, soft dinner rolls.

How to make it: 1. Set the ham in the slow cooker, trimming it if needed to fit. 2. Stir the brown sugar, mustard, cloves and pineapple juice and pour it over the ham. 3. Scatter the pineapple chunks around. 4. Cover and cook on low for 4 to 5 hours, basting once or twice. 5. Slice in the pot and serve warm with the glaze and rolls.

Slow Cooker Cinnamon Baked Apples for the Dessert Table

Every potluck needs one warm dessert, and slow cooker baked apples are one of the easiest crowd-pleasers there is. Whole apples are cored, filled with brown sugar, oats, chopped walnuts and cinnamon butter, then cooked low until they turn soft and juicy and the filling bubbles into a sticky glaze. They fill the room with a smell that pulls people over from across the hall. Bring a tub of vanilla ice cream or a can of whipped cream and let guests top their own bowls. Each apple is a ready-made portion, so serving is simple.

You will need: 8 firm baking apples (such as Honeycrisp or Granny Smith), 1/2 cup brown sugar, 1/2 cup rolled oats, 1/2 cup chopped walnuts or pecans, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, 6 tablespoons butter (softened), 1/2 cup apple cider or water, vanilla ice cream.

How to make it: 1. Core the apples, leaving a little at the bottom so the filling stays in. 2. Mix the brown sugar, oats, nuts, cinnamon, nutmeg and butter and pack it into each apple. 3. Stand the apples in the slow cooker and pour the cider around them. 4. Cover and cook on low for 3 to 4 hours until tender. 5. Spoon the juices over the top and serve warm with ice cream.

Crockpot Hot Cocoa Bar

A slow cooker full of rich hot cocoa turns any fall or winter gathering into a celebration, especially for the kids. Real chocolate chips, cocoa powder and sweetened condensed milk melt into whole milk for a drink that is far thicker and creamier than anything from a packet. Ladle it into cups and set out bowls of marshmallows, whipped cream, crushed peppermint and cinnamon sticks so everyone can build their own mug. It is the sweetest way to round out your crockpot potluck recipes, and a cozy finish for anyone who arrived early to help set up.

You will need: 8 cups whole milk, 1 can (14 ounces) sweetened condensed milk, 1 cup semisweet chocolate chips, 1/3 cup cocoa powder, 1 cup heavy cream, 2 teaspoons vanilla, a pinch of salt, marshmallows, whipped cream and crushed peppermint for topping.

How to make it: 1. Add the milk, condensed milk, cream, cocoa and salt to the slow cooker and whisk well. 2. Stir in the chocolate chips. 3. Cover and cook on low for 2 hours, whisking every 30 minutes until smooth. 4. Stir in the vanilla. 5. Keep on warm and set out the toppings with a ladle and cups.

How to Carry Crockpot Potluck Recipes Without a Spill

The best slow cooker dish in the world is no help if it ends up on the car floor. A few simple habits make traveling with a full crock easy. Use a slow cooker with a locking lid, or wrap a large rubber band or a lid strap around it. Set it in a laundry basket or a sturdy box lined with towels so it cannot slide, and pack extra towels around the sides to hold the heat. When you arrive, plug it in on warm, and bring your own serving spoon and an extension cord, just in case. For a full menu that travels well, pair a crock or two with our Friendsgiving potluck recipes.

You will need: A slow cooker with a locking lid or a strong rubber band or lid strap, 2 or 3 thick bath towels, a laundry basket or sturdy box, a serving spoon or ladle, an extension cord, a label with the dish name and any allergy notes.

How to make it: 1. Cook the dish fully at home and keep it on high until you leave. 2. Lock or strap the lid tightly. 3. Wrap the crock in a towel and set it in a towel-lined basket on the car floor. 4. Drive straight there; the food will stay hot for about an hour. 5. Plug in on warm right away, stir and set your label next to the pot.