12 Easy Crockpot Thanksgiving Sides That Save You Time and Impress

Here’s the dream: a Thanksgiving spread that tastes like you hovered all day… while your slow cooker quietly does the heavy lifting. These recipes are hands-off, crowd-pleasing, and full of cozy holiday flavor. Plug in a couple slow cookers, set them, and actually enjoy the day—like, on-the-couch-with-a-sparkling-cider enjoy.

We’re talking tender green beans, creamy mashed potatoes, buttery stuffing, and even mac and cheese that stays gloriously saucy. Each recipe is friendly for make-ahead prep, written for busy hosts, and yes—built to sit warm without drying out. Ready to delegate dinner to your crockpot?

1. Brown Butter Garlic Mashed Potatoes That Hug Your Soul

These mashed potatoes are plush, buttery, and infused with nutty brown butter and roasted garlic. They hold beautifully on warm for hours, making them the MVP of your holiday spread. No last-minute whisking, no clumpy rush—just silky comfort on tap.

Ingredients:

• 4 lbs Yukon Gold potatoes, peeled and cut into chunks
• 1 cup chicken or vegetable broth
• 1 cup whole milk, warmed
• 8 tbsp (1 stick) unsalted butter
• 1 whole head garlic, top sliced off
• 2 tbsp olive oil
• 1/2 cup sour cream
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• Chives, chopped (optional)

Instructions:

1. Roast the garlic: Wrap the head in foil with olive oil and a pinch of salt; roast at 400°F for 35–40 minutes until soft. Squeeze out cloves and mash.
2. Brown the butter: Melt butter in a small saucepan over medium heat until amber and nutty, 4–6 minutes. Remove from heat.
3. Slow cook: Add potatoes and broth to the crockpot. Cover and cook on High 3–4 hours or Low 6–7 hours until very tender.
4. Mash: Drain any excess liquid if needed. Add warmed milk, brown butter, roasted garlic, sour cream, salt, and pepper. Mash until smooth but not gluey.
5. Hold: Switch to Warm. Loosen with a splash of milk before serving if needed.

Top with chives and an extra pat of butter. For dairy-free, use plant milk and vegan butter. Want extra decadence? Fold in 1/2 cup grated Parmesan.

2. Herbed Sourdough Stuffing With Crispy Edges (Yes, In A Slow Cooker)

All the classic Thanksgiving stuffing flavors—sage, thyme, celery—plus sourdough for tang and texture. The slow cooker keeps it moist while a quick broil finish gives you those coveted crispy bits. It’s a win-win for both team soft and team crunchy.

Ingredients:

• 1 1/2 lbs day-old sourdough, cut into 1-inch cubes
• 1/2 cup unsalted butter
• 1 large onion, diced
• 4 celery stalks, diced
• 3 garlic cloves, minced
• 2 tsp dried sage (or 1 tbsp fresh, chopped)
• 1 tsp dried thyme (or 2 tsp fresh, chopped)
• 1/2 tsp dried rosemary, crushed
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 1/2–3 cups low-sodium chicken or vegetable broth
• 2 eggs, beaten
• 1/4 cup chopped parsley
• Olive oil spray (optional)

Instructions:

1. Toast bread: Spread cubes on baking sheets and toast at 300°F for 15–20 minutes until dry, not browned. Cool.
2. Sauté aromatics: Melt butter in a skillet over medium heat. Cook onion and celery until soft, 8–10 minutes. Add garlic, herbs, salt, and pepper; cook 1 minute.
3. Mix: In a large bowl, combine bread, sautéed veggies, parsley, eggs, and 2 1/2 cups broth. Toss until evenly moist; add more broth if needed—aim for damp but not soggy.
4. Cook: Grease crockpot. Add stuffing, cover, and cook on Low 4–5 hours or High 2–3 hours.
5. Crisp (optional but glorious): Transfer to a buttered baking dish, lightly mist with olive oil, and broil 2–4 minutes until golden.

Fold in cooked sausage, sautéed mushrooms, or chopped apples for a twist. If keeping entirely in the slow cooker, lay a clean kitchen towel under the lid to catch condensation and keep the top from getting soggy.

3. Brown Sugar–Balsamic Glazed Carrots That Shine Like Jewels

These carrots cook up tender and glossy with a sweet-tangy glaze that screams holiday table. They’re low-effort and wildly dependable—perfect for picky eaters and veggie lovers alike.

Ingredients:

• 2 lbs baby carrots (or regular carrots cut into 2-inch sticks)
• 3 tbsp unsalted butter
• 1/4 cup brown sugar
• 2 tbsp balsamic vinegar
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp ground cinnamon (optional)
• 1 tbsp chopped fresh parsley (for serving)
• 1 tsp orange zest (optional)

Instructions:

1. Add carrots, butter, brown sugar, balsamic, salt, pepper, and cinnamon to the crockpot. Toss to coat.
2. Cook on High 2 1/2–3 hours or Low 5–6 hours until fork-tender.
3. Finish: Stir in orange zest and parsley. If you want a thicker glaze, remove the lid and cook on High for 15–20 minutes.

Garnish with toasted pecans for crunch. Swap balsamic for maple syrup and add a pinch of chili flakes if you like a sweet heat situation.

4. Green Bean Casserole Glow-Up With Crispy Shallots

The classic, but fresher: real mushrooms, thyme, and a creamy sauce that doesn’t come from a can. The slow cooker keeps it luxuriously saucy, and you crown it with crispy shallots right before serving. Familiar, but way more elegant.

Ingredients:

• 2 lbs fresh green beans, trimmed and halved
• 3 tbsp unsalted butter
• 12 oz cremini mushrooms, sliced
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1/4 cup all-purpose flour
• 1 3/4 cups low-sodium chicken or vegetable broth
• 1 cup heavy cream
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup crispy fried shallots or onions (store-bought or homemade)
• 1/4 cup grated Parmesan (optional)

Instructions:

1. Blanch beans: Boil in salted water 4 minutes, then shock in ice water. Drain well.
2. Make sauce: In a skillet, melt butter. Sauté mushrooms and onion until browned, 8–10 minutes. Add garlic and thyme, 1 minute. Stir in flour; cook 1 minute. Gradually whisk in broth and cream. Simmer 3–4 minutes until thick. Season with salt and pepper.
3. Slow cook: Add beans and sauce to crockpot with Parmesan if using. Cook on Low 3–4 hours or High 1 1/2–2 hours.
4. Top: Sprinkle with crispy shallots just before serving.

Make it vegan with coconut cream and veggie broth; use vegan fried onions. Want extra richness? Stir in a spoon of mascarpone at the end.

5. Sweet Potato Casserole With Pecan Streusel (No Marshmallows Needed)

If you want sweet potato casserole that’s silky, perfumed with vanilla, and crowned with a crunchy pecan topping—this is it. The slow cooker lets the flavors mingle while you do anything else. It’s dessert-adjacent, in the best way.

Ingredients:

• 3 lbs sweet potatoes, peeled and cubed
• 1/2 cup water or apple cider
• 4 tbsp unsalted butter, melted
• 1/3 cup brown sugar
• 1/4 cup maple syrup
• 1/2 tsp kosher salt
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/2 cup milk or half-and-half
• 2 eggs, beaten

Pecan Streusel:

• 3/4 cup chopped pecans
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/4 tsp cinnamon
• 4 tbsp cold unsalted butter, cubed

Instructions:

1. Cook potatoes: Add sweet potatoes and water to crockpot. Cook on High 3–4 hours until very soft. Drain if excess liquid remains.
2. Mash: Mix in melted butter, brown sugar, maple syrup, salt, vanilla, spices, milk, and eggs. Blend until smooth.
3. Streusel: Combine pecans, flour, brown sugar, cinnamon, and butter. Pinch into crumbles.
4. Top and finish: Sprinkle streusel over potatoes. Cover with a paper towel under the lid and cook on Low 1 hour. For extra crisp, broil 2–3 minutes.

For marshmallow lovers, toss a handful on after broiling and let them melt. Swap pecans for walnuts or make nut-free with oats and pumpkin seeds.

6. Creamed Corn With Thyme And Scallions (Silky And Savory)

This creamed corn is sweet, velvety, and far from bland—fresh thyme and scallions make it pop. It’s the side people will “just try a spoonful of” and then circle back for a full scoop.

Ingredients:

• 6 cups corn kernels (fresh or frozen)
• 1 cup heavy cream
• 1 cup whole milk
• 3 tbsp unsalted butter
• 2 tbsp sugar (optional, if corn isn’t sweet)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp fresh thyme leaves
• 2 tbsp cornstarch + 2 tbsp water (slurry)
• 3 scallions, thinly sliced
• Pinch cayenne (optional)

Instructions:

1. Add corn, cream, milk, butter, sugar (if using), salt, pepper, thyme, and cayenne to the crockpot. Stir.
2. Cook on Low 3–4 hours or High 1 1/2–2 hours.
3. Thicken: Stir in cornstarch slurry; cook on High 10–15 minutes until creamy. Fold in scallions.

Dollop with crème fraîche or sprinkle with smoked paprika before serving. For extra luxe, purée 1 cup of the cooked corn and stir it back in.

7. Cranberry-Orange Sauce That Basically Candies Itself

No stovetop babysitting, no splatters. This slow cooker cranberry sauce turns jammy and bright with a citrusy kick, and it’s make-ahead magic. It tastes even better the next day.

Ingredients:

• 12 oz fresh or frozen cranberries
• 1/2 cup orange juice
• 1/2 cup water
• 3/4 cup granulated sugar (or to taste)
• Zest of 1 orange
• 1/2 tsp vanilla extract
• Pinch kosher salt
• 1 cinnamon stick (optional)

Instructions:

1. Add all ingredients to the crockpot. Stir to combine.
2. Cook on High 2–3 hours or Low 4–5 hours until cranberries burst and sauce thickens.
3. Remove cinnamon stick. Mash lightly for a chunkier sauce or blend for smooth.

Serve chilled or at room temp. Stir in a splash of bourbon or a handful of chopped dried cherries for a fun twist—seriously, it’s a crowd favorite.

8. Savory Mushroom Gravy That Stays Silky On Warm

Gravy stress? Not this year. This crockpot version builds deep flavor with mushrooms and herbs, then keeps perfectly pourable on Warm without breaking.

Ingredients:

• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 12 oz mushrooms (cremini or mixed), finely chopped
• 1 small onion, minced
• 2 garlic cloves, minced
• 2 tsp soy sauce or tamari
• 1 tsp Worcestershire sauce
• 1/2 tsp dried thyme
• 1/4 tsp dried sage
• 1/4 cup all-purpose flour
• 3 cups low-sodium chicken or vegetable broth
• 1/2 tsp kosher salt (to taste)
• 1/4 tsp black pepper
• 2 tbsp cream or half-and-half (optional)

Instructions:

1. Sauté: In a skillet, melt butter with oil. Cook mushrooms and onion until browned and most moisture evaporates, 10–12 minutes. Add garlic, soy, Worcestershire, thyme, and sage; cook 1 minute.
2. Roux: Stir in flour; cook 1 minute. Gradually whisk in broth until smooth.
3. Slow cook: Transfer to crockpot. Cook on Low 2–3 hours, stirring once or twice. Finish with cream if using; season to taste.

Make it gluten-free with cornstarch slurry instead of flour (stir in at the end). Add a splash of pan drippings from the turkey for extra richness—trust me.

9. Mac And Cheese That Stays Creamy (Holiday Hero)

Ultra-creamy, ultra-stable mac and cheese that doesn’t turn grainy on Warm. Evaporated milk and a mix of cheeses keep it luscious for hours—aka the side everyone “just needs another spoonful” of.

Ingredients:

• 1 lb elbow macaroni, cooked 2 minutes shy of al dente and drained
• 12 oz evaporated milk
• 1 cup whole milk
• 4 tbsp unsalted butter, melted
• 8 oz cream cheese, cubed and softened
• 3 cups sharp cheddar, freshly shredded
• 1 cup Gruyère or Monterey Jack, shredded
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp kosher salt
• 1/4 tsp white or black pepper
• Pinch cayenne (optional)

Instructions:

1. Grease crockpot. Add cooked pasta.
2. Whisk evaporated milk, whole milk, butter, cream cheese, Dijon, spices, and salt. Pour over pasta. Add cheeses and stir gently.
3. Cook on Low 1 1/2–2 1/2 hours, stirring once midway, until melty and creamy. Switch to Warm.

Top with buttered panko just before serving if you like a little crunch. Fold in crispy bacon or roasted jalapeños for a spicy twist.

10. Maple Dijon Brussels Sprouts With Bacon (Converts The Skeptics)

These Brussels get sweet-savory love from maple and Dijon, plus smoky bacon for good measure. They turn tender without mush, and the glaze is absolutely drinkable.

Ingredients:

• 2 lbs Brussels sprouts, trimmed and halved
• 6 slices thick-cut bacon, chopped
• 2 tbsp olive oil
• 3 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Pinch red pepper flakes (optional)

Instructions:

1. Crisp bacon in a skillet; drain, reserving 1 tbsp drippings.
2. Whisk oil, maple, Dijon, vinegar, salt, pepper, and red pepper flakes with the bacon drippings.
3. Add Brussels and bacon to crockpot. Toss with the maple-Dijon mixture.
4. Cook on High 2–3 hours or Low 4–5 hours until tender with a little bite. Remove lid for last 15 minutes to reduce glaze.

Finish with a squeeze of lemon for brightness. Add toasted pecans or cranberries for a festive touch.

11. Buttery Dinner Rolls, Warmed To Perfection (Set-And-Serve)

Okay, we’re not baking rolls in the slow cooker today—we’re using it as a genius warming drawer. Your rolls stay pillowy and warm without drying out, and your oven stays free for the turkey.

Ingredients:

• 24 dinner rolls (store-bought or homemade, fully baked)
• 4 tbsp melted butter
• Flaky salt (optional)
• Chopped parsley (optional)

Instructions:

1. Line crockpot with a clean kitchen towel, leaving excess over the sides. Place a layer of rolls, brush with butter, sprinkle with flaky salt and parsley if desired. Add another layer.
2. Fold towel ends over rolls to absorb condensation; cover with the lid.
3. Warm on Low 30–45 minutes, then switch to Warm. Serve straight from the pot.

Brush with garlic butter for extra flavor. If you want that just-baked vibe, pop under the broiler for 1–2 minutes before transferring to the slow cooker to hold.

12. Wild Rice Pilaf With Dried Cherries And Toasted Almonds

Nutty wild rice, sweet-tart cherries, and crunchy almonds—this pilaf is the elegant, earthy side that pairs with everything. It’s naturally gluten-free and a lovely contrast to richer dishes.

Ingredients:

• 1 1/2 cups wild rice blend, rinsed
• 3 cups low-sodium chicken or vegetable broth
• 1 small onion, finely chopped
• 2 celery stalks, finely chopped
• 2 tbsp olive oil or butter
• 1 bay leaf
• 1/2 tsp dried thyme
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup dried cherries (or cranberries)
• 1/3 cup sliced almonds, toasted
• 2 tbsp chopped parsley
• Zest of 1 lemon

Instructions:

1. Sauté onion and celery in oil/butter until softened, 5–7 minutes. Add thyme; cook 30 seconds.
2. Add to crockpot with wild rice, broth, bay leaf, salt, and pepper. Stir.
3. Cook on High 3–4 hours or Low 6–7 hours until rice is tender and most liquid absorbed.
4. Finish: Remove bay leaf. Stir in dried cherries, almonds, parsley, and lemon zest. Cover 5 minutes to plump cherries.

Swap almonds for toasted pepitas to make it nut-free. A splash of sherry vinegar right before serving adds a bright, savory note.

Hosting Tips For Crockpot Success

• Pre-cook smart: Sauté aromatics and pre-mix sauces the day before. Refrigerate and dump into the slow cooker day-of.
• Layer the lids: Use a kitchen towel under the lid to catch condensation for dishes that shouldn’t get watery.
• Stagger cook times: Start longer-cooking sides first, then add quick ones later. Most can hold on Warm for 1–3 hours.
• Power plan: Use a power strip or separate outlets if you’re running multiple slow cookers.
• Label the pots: A sticky note with cook time and serving spoon saves questions and keeps the line moving.

There you have it—12 crockpot Thanksgiving sides that basically cook themselves while you sip, chat, and actually enjoy the holiday. Pick a few that balance sweet, creamy, crunchy, and fresh, and let the slow cookers do their thing. Your future, well-fed self will be very, very pleased.