Your Oven Gets the Day Off: 16 Slow Cooker Thanksgiving Recipes That Make Hosting Feel Calm for Once

Picture this. It is Thanksgiving morning, the oven is empty, and you are drinking coffee instead of juggling pans. A slow cooker Thanksgiving makes that real. The turkey, the gravy, the mashed potatoes, the stuffing and even dessert can all come out of a crockpot or two. Below you will find the whole menu, one recipe per slide, with simple steps and timing tips so every dish lands on the table hot at the same time. Which dish will you hand over to the slow cooker first..

Slow Cooker Thanksgiving Turkey Breast With Herb Butter

Yes, the turkey can go in the slow cooker. A bone-in turkey breast fits most 6 to 7 quart cookers and comes out so juicy you can cut it with a fork. The trick for a golden top is simple: after cooking, slide it under the broiler for 4 to 5 minutes. Always check the thickest part with a meat thermometer. The USDA says turkey is safe at 165 F. Go with a breast or a very small bird, since a big turkey will not fit or cook evenly.

You will need: 1 bone-in turkey breast (6 to 7 lb), 4 tbsp soft butter, 2 cloves garlic (minced), 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 1 tsp salt, 1/2 tsp pepper, 2 onions (halved), 1 lemon (cut in wedges), 1/2 cup chicken broth.

How to make it: 1. Mix the butter, garlic, herbs, salt and pepper. 2. Pat the turkey dry and rub the butter under and over the skin. 3. Put the onions and lemon in the cooker, add the broth and set the turkey on top. 4. Cook on low 6 to 7 hours, until it reads 165 F in the thickest part. 5. Broil 4 to 5 minutes for crisp skin, then rest 15 minutes before slicing. Save the juices for gravy.

Crockpot Cranberry Orange Sauce

Fresh cranberry sauce is the easiest win of the day, and the slow cooker makes it hands off. The berries pop slowly, the orange zest perfumes the whole kitchen, and it sets up thick as it cools. Make it two days ahead and it tastes even better. Do you like your cranberry sauce smooth or with whole berries? Tell us which side of the table you sit on.

You will need: 12 oz fresh cranberries, 3/4 cup sugar, 1/2 cup orange juice, 1 tbsp orange zest, 1/4 tsp cinnamon, pinch of salt.

How to make it: 1. Add everything to a small slow cooker and stir. 2. Cover and cook on high 2 to 3 hours, until most berries burst. 3. Mash a little with a spoon if you like it smoother. 4. Cool, then chill. It thickens in the fridge.

Slow Cooker Thanksgiving Gravy From the Drippings

All those turkey juices left in the crockpot are pure gold. Strain them, whisk in a little flour and broth, and you have a rich, silky gravy with zero last minute panic. You can even keep it warm on the low setting right on the buffet. Here is a little poll: are you (A) a gravy on everything person, (B) gravy on potatoes only, or (C) team no gravy? Be honest.

You will need: About 2 cups turkey drippings, 1 cup chicken broth, 1/4 cup butter, 1/4 cup flour, salt and pepper, 1 sprig fresh thyme.

How to make it: 1. Strain the drippings and skim off most of the fat. 2. In a pan, melt the butter, whisk in the flour and cook 1 minute. 3. Slowly whisk in the drippings and broth until smooth. 4. Simmer 5 minutes until thick, season, then pour into a small slow cooker on warm to hold.

No-Drain Crockpot Mashed Potatoes

These potatoes cook right in broth and garlic, so there is no big pot of boiling water and no draining over the sink. When they are soft, you mash them right in the crock with butter and cream. Then the cooker keeps them warm for up to 2 hours. It is one of those recipes that makes people ask for your secret. Your secret is that you barely did anything.

You will need: 5 lb Yukon Gold potatoes (peeled and cubed), 1 cup chicken broth, 4 cloves garlic, 1 tsp salt, 1/2 cup butter, 1 cup warm milk or cream, 4 oz cream cheese, black pepper, chives.

How to make it: 1. Put the potatoes, garlic, broth and salt in the slow cooker. 2. Cook on high 4 hours or low 6 to 7 hours, until fork tender. 3. Add the butter, cream cheese and warm milk and mash right in the crock. 4. Season, top with chives and keep on warm.

Slow Cooker Thanksgiving Cornbread Stuffing

Stuffing in the slow cooker stays soft and moist in the middle with crisp edges where it touches the crock. Using cornbread gives it a sweet, Southern style flavor that pairs perfectly with turkey. Leave the lid slightly open for the last 30 minutes so the top dries out a little. Who in your family fights for the crispy corner pieces? There is always one.

You will need: 8 cups cubed day-old cornbread, 4 cups cubed white bread, 1/2 cup butter, 1 onion and 3 celery ribs (chopped), 2 tsp sage, 1 tsp thyme, 2 eggs, 2 to 2 1/2 cups chicken broth, salt and pepper.

How to make it: 1. Cook the onion and celery in the butter until soft. 2. Toss with the breads, herbs, salt and pepper in a big bowl. 3. Whisk the eggs into the broth and pour over, tossing well. 4. Spoon into a greased slow cooker and cook on low 4 hours. 5. Prop the lid open the last 30 minutes.

Crockpot Sweet Potato Casserole With Pecan Topping

This is the side that blurs the line between dinner and dessert. Sweet potatoes cook down until soft, then get mashed with butter, vanilla and a touch of brown sugar. The crunchy pecan topping goes on near the end so it stays crisp. Quick question: marshmallows or pecans on top? Our vote is pecans, but we will not judge.

You will need: 4 lb sweet potatoes (peeled and cubed), 1/2 cup water, 1/4 cup butter, 1/3 cup brown sugar, 1 tsp vanilla, 1/2 tsp cinnamon, 1/2 tsp salt. Topping: 1 cup chopped pecans, 1/2 cup brown sugar, 1/4 cup flour, 3 tbsp melted butter.

How to make it: 1. Cook the sweet potatoes with the water on low 6 hours until very soft. 2. Drain any extra liquid and mash with the butter, sugar, vanilla, cinnamon and salt. 3. Mix the topping and scatter it over. 4. Cook uncovered on high 30 minutes more.

Slow Cooker Green Beans With Bacon and Onion

Southern style green beans cook low and slow until they soak up all the smoky bacon flavor. They are soft and savory, the way Grandma made them, not squeaky and bright. The best part is they hold well, so they can sit on warm while you finish everything else. Do you like your green beans crisp, or cooked down like this? Families split on this one.

You will need: 2 lb fresh green beans (trimmed), 6 slices bacon (chopped), 1 onion (sliced), 2 cloves garlic, 1 cup chicken broth, 1 tbsp brown sugar, 1/2 tsp salt, 1/2 tsp pepper.

How to make it: 1. Cook the bacon until crisp, then soften the onion in the drippings. 2. Put the beans in the slow cooker and add the bacon, onion, garlic, broth, sugar, salt and pepper. 3. Stir, cover and cook on low 5 to 6 hours or high 3 hours. 4. Stir and serve.

Creamy Crockpot Corn

This creamed corn is rich, sweet and a little cheesy, and it takes about five minutes of real work. It is the dish kids go back for, and it is great for potlucks because it travels right in the crock. Frozen corn works perfectly here, so there is no shucking. Would your table rather have creamed corn or corn casserole? Let us know.

You will need: 2 lb frozen corn, 8 oz cream cheese (cubed), 1/2 cup butter (sliced), 1/2 cup milk, 1 tbsp sugar, 1 tsp salt, 1/2 tsp pepper.

How to make it: 1. Add the corn to the slow cooker. 2. Top with the cream cheese, butter, milk, sugar, salt and pepper. 3. Cook on low 4 hours or high 2 hours. 4. Stir well until creamy and keep on warm.

Slow Cooker Thanksgiving Mac and Cheese

In many Southern and Black American homes, mac and cheese is a must on the Thanksgiving table, and this one is ultra creamy. Uncooked pasta goes right in with the milk and cheese, so there is no pot to boil. Stir once or twice and keep an eye on it near the end so the noodles stay tender, not mushy. Is mac and cheese a side dish or the main event at your house?

You will need: 1 lb elbow macaroni (uncooked), 4 cups sharp cheddar (shredded), 1 cup Monterey Jack (shredded), 12 oz can evaporated milk, 2 1/2 cups whole milk, 4 tbsp butter, 1 tsp salt, 1/2 tsp mustard powder, pinch of paprika.

How to make it: 1. Grease the slow cooker and add the uncooked pasta. 2. Stir in the milks, butter, salt, mustard powder and most of the cheese. 3. Cook on low 2 1/2 to 3 hours, stirring once or twice, until the pasta is tender. 4. Top with the rest of the cheese and paprika and cover 10 minutes to melt.

Honey Glazed Crockpot Carrots

A pop of bright orange makes the whole table look festive. These carrots cook in butter, honey and a little brown sugar until they are glossy and tender. A pinch of thyme keeps them from tasting too sweet. They are simple, they look fancy, and they are one of the few vegetables picky eaters actually ask for. They add bright color to any slow cooker Thanksgiving spread.

You will need: 2 lb baby carrots, 3 tbsp butter (melted), 3 tbsp honey, 2 tbsp brown sugar, 1/2 tsp salt, 1/2 tsp dried thyme, chopped parsley.

How to make it: 1. Add the carrots to the slow cooker. 2. Stir together the butter, honey, brown sugar, salt and thyme and pour over. 3. Cook on low 6 hours or high 3 hours, until tender. 4. Stir to coat in the glaze and sprinkle with parsley.

Brown Sugar Slow Cooker Ham (For a Second Main)

Some families need both turkey and ham, and a spiral ham is made for the crockpot. It warms through gently in a brown sugar and pineapple glaze and never dries out. If your crowd is big, this is the easy way to add a second main without fighting over oven space. Want more cozy, set it and forget it ideas for the rest of the season? Try our slow cooker desserts that make your house smell amazing.

You will need: 1 fully cooked spiral ham (6 to 8 lb), 1 cup brown sugar, 1/2 cup pineapple juice, 1/4 cup honey, 2 tbsp Dijon mustard, 1/4 tsp ground cloves.

How to make it: 1. Put the ham cut side down in a large slow cooker. 2. Mix the sugar, juice, honey, mustard and cloves and pour over, letting it run between the slices. 3. Cover and cook on low 4 to 5 hours, until hot all the way through (140 F for a precooked ham). 4. Spoon the glaze over before serving.

Balsamic Brussels Sprouts in the Slow Cooker

Brussels sprouts have come a long way from the mushy ones many of us grew up dreading. Cooked in the slow cooker with olive oil and finished with a balsamic glaze and a little Parmesan, they turn sweet and tender. Even sprout skeptics tend to take seconds at a slow cooker Thanksgiving. Where do you stand: (A) love them, (B) only with bacon, or (C) never ever?

You will need: 2 lb Brussels sprouts (trimmed and halved), 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, 1/4 cup balsamic glaze, 2 tbsp grated Parmesan, 1/4 cup dried cranberries.

How to make it: 1. Toss the sprouts with the oil, salt and pepper in the slow cooker. 2. Cook on high 2 to 3 hours or low 4 hours, until tender. 3. Drizzle with the balsamic glaze and toss. 4. Top with Parmesan and dried cranberries.

Slow Cooker Dinner Rolls (Yes, Really)

This one surprises everybody. Yeast dough rises and bakes right in the slow cooker, with a towel under the lid to catch the steam. The rolls come out soft and fluffy, and you can brush them with butter and pop them under the broiler for a golden top. Did you know your crockpot could bake bread? Most people do not until they try it, and it might be the most fun part of a slow cooker Thanksgiving.

You will need: 1 lb frozen bread roll dough or homemade yeast dough (about 12 rolls), 2 tbsp melted butter, flaky salt, nonstick spray or parchment.

How to make it: 1. Line a large slow cooker with parchment and arrange the thawed dough balls close together. 2. Lay a clean kitchen towel over the top and cover with the lid. 3. Cook on high about 1 1/2 to 2 hours, until puffed and they sound hollow when tapped (190 F inside). 4. Brush with butter and sprinkle with salt. Broil a few minutes for color if you like.

Warm Crockpot Apple Cider for the Whole Table

Set this out when guests arrive and the whole house smells like fall. Apple cider simmers with orange slices, cinnamon sticks and cloves, and everyone can ladle their own cup. It is alcohol free, so kids and grown ups alike can enjoy it. Keep it on the warm setting all afternoon. It is the perfect welcome drink for a slow cooker Thanksgiving. What is your favorite fall drink: cider, hot cocoa or pumpkin spice latte?

You will need: 1 gallon apple cider, 1 orange (sliced), 4 cinnamon sticks, 1 tsp whole cloves, 3 star anise (optional), 2 tbsp maple syrup (optional).

How to make it: 1. Pour the cider into a large slow cooker. 2. Add the orange slices, cinnamon sticks, cloves and star anise. 3. Cook on low 3 to 4 hours or high 2 hours. 4. Taste, add maple syrup if you like, and switch to warm for serving.

Crockpot Apple Crisp

You cannot have Thanksgiving without something warm and fruity for dessert. Sliced apples turn soft and saucy under a buttery oat topping, and the slow cooker does the work while you eat dinner. Serve it with vanilla ice cream and watch it vanish. Pie or crisp, which one is your favorite fall dessert? This one might change your answer.

You will need: 6 apples (peeled and sliced), 1 tbsp lemon juice, 1/4 cup sugar, 1 tsp cinnamon, 1 tbsp cornstarch. Topping: 1 cup oats, 3/4 cup flour, 3/4 cup brown sugar, 1/2 tsp cinnamon, 1/2 cup cold butter.

How to make it: 1. Toss the apples with the lemon juice, sugar, cinnamon and cornstarch and add to a greased slow cooker. 2. Rub the topping ingredients together into crumbs and scatter over. 3. Lay a towel under the lid and cook on high 2 to 2 1/2 hours. 4. Serve warm with ice cream.

Slow Cooker Thanksgiving Pumpkin Pie Pudding

Think of this as pumpkin pie without the crust and without the stress. The creamy, spiced filling cooks gently in the slow cooker until it sets like a soft custard. Spoon it into bowls and top with whipped cream and a few crushed gingersnaps for crunch. It is the perfect ending to your slow cooker Thanksgiving, and nobody has to roll out pie dough.

You will need: 15 oz can pumpkin puree, 12 oz can evaporated milk, 3/4 cup sugar, 2 eggs, 1/2 cup baking mix (like biscuit mix), 2 tbsp melted butter, 2 1/2 tsp pumpkin pie spice, 2 tsp vanilla, whipped cream and gingersnaps to serve.

How to make it: 1. Whisk everything except the toppings until smooth. 2. Pour into a greased slow cooker. 3. Cover and cook on low 6 to 7 hours, until the center is set. 4. Cool a little, then serve warm or chilled with whipped cream and crushed gingersnaps.