Let’s make your holidays extra cozy and delicious! As the festive season approaches, nothing beats the warmth and convenience of slow cooker meals. From savory mains to sweet treats, these recipes bring comfort and joy to your table with minimal fuss. Dive into our roundup of 20 festive slow cooker Christmas recipes and get ready to savor the flavors of the season.
Slow Cooker Christmas Ham with Honey Glaze
Sleigh your holiday stress with this hands-off ham that practically cooks itself while you sip cocoa and wrap gifts—it’s the ultimate festive multitasker! Serving: 12 | Pre Time: 15 minutes | Cooking Time: 360 minutes
Ingredients
– 1 (8 lb) fully cooked bone-in ham
– 1 cup honey
– 1/2 cup brown sugar
– 1/4 cup Dijon mustard
– 2 tbsp apple cider vinegar
– 1 tsp ground cloves
– 1/2 tsp ground cinnamon
– 1/4 tsp ground black pepper
Instructions
1. Place the 8 lb fully cooked bone-in ham in a 6-quart slow cooker.
2. In a medium bowl, whisk together 1 cup honey, 1/2 cup brown sugar, 1/4 cup Dijon mustard, 2 tbsp apple cider vinegar, 1 tsp ground cloves, 1/2 tsp ground cinnamon, and 1/4 tsp ground black pepper until smooth.
3. Pour the glaze mixture evenly over the ham in the slow cooker, using a spoon to coat all sides.
4. Cover the slow cooker with its lid and cook on LOW heat for 6 hours, or until the ham reaches an internal temperature of 140°F when checked with a meat thermometer.
5. Carefully remove the ham from the slow cooker and transfer it to a cutting board, letting it rest for 10 minutes to allow the juices to redistribute.
6. While the ham rests, pour the liquid from the slow cooker into a small saucepan and bring it to a boil over medium-high heat.
7. Reduce the heat to medium and simmer the liquid for 5–7 minutes, stirring occasionally, until it thickens slightly into a syrupy glaze.
8. Slice the ham and drizzle the reduced glaze over the top before serving. Devour this beauty hot from the oven—its sticky-sweet crust gives way to juicy, tender meat that’s infused with warm spices. Serve it sliced on a platter with roasted veggies or pile it onto biscuits for next-day sandwiches that’ll make you wish Christmas came twice a year!
Creamy Slow Cooker Mashed Potatoes
Skipping the potato-peeling panic? You’ve found your holiday hero! This slow cooker version delivers all the creamy, dreamy comfort of mashed potatoes without the last-minute kitchen chaos—your oven can finally take a well-deserved nap.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 4 pounds Yukon Gold potatoes, peeled and quartered
– 1 cup whole milk
– 1/2 cup unsalted butter, cubed
– 1 cup sour cream
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon garlic powder
Instructions
1. Place the peeled and quartered Yukon Gold potatoes into a 6-quart slow cooker.
2. Pour 1 cup whole milk and 1/2 cup cubed unsalted butter over the potatoes in the slow cooker.
3. Cover the slow cooker with its lid and cook on HIGH heat for 4 hours, until the potatoes are fork-tender.
4. Turn off the slow cooker and carefully drain any excess liquid from the potatoes into a measuring cup, setting it aside.
5. Add 1 cup sour cream, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon garlic powder to the potatoes in the slow cooker.
6. Use a potato masher to mash the potatoes until smooth, adding back the reserved liquid 1 tablespoon at a time if a creamier texture is desired.
7. For extra fluffiness, switch to a hand mixer on low speed and beat the mashed potatoes for 30 seconds until light and airy.
8. Taste and adjust seasoning with additional salt if needed, but avoid overmixing to prevent a gummy texture.
9. Serve the mashed potatoes immediately while warm, or keep them covered in the slow cooker on the WARM setting for up to 2 hours.
Oh, the velvety texture hugs your fork like a cozy blanket, with a rich buttery flavor brightened by a hint of garlic. Try swirling in roasted garlic or fresh herbs for a festive twist, or top with crispy fried onions for a delightful crunch that’ll steal the show at any gathering.
Slow Cooker Cranberry Orange Turkey Breast
Nestled between holiday chaos and cozy cravings, this dish is your culinary superhero—no cape required, just a slow cooker and a dream of juicy, flavor-packed turkey that practically cooks itself while you nap. It’s the ultimate ‘set it and forget it’ feast that’ll have your guests wondering if you secretly hired a chef, all wrapped up in a tangy-sweet cranberry-orange hug that screams festive without the fuss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 3 lb boneless turkey breast
– 1 cup fresh cranberries
– 1 orange, zested and juiced
– 1/2 cup chicken broth
– 1/4 cup honey
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Pat the 3 lb boneless turkey breast dry with paper towels to ensure a crispy exterior later.
2. In a small bowl, whisk together 1 cup fresh cranberries, the zest and juice of 1 orange, 1/2 cup chicken broth, 1/4 cup honey, 2 tbsp olive oil, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
3. Place the turkey breast in the slow cooker and pour the cranberry-orange mixture evenly over the top, coating it thoroughly.
4. Cover the slow cooker with its lid and cook on low heat for 4 hours, or until the internal temperature reaches 165°F when checked with a meat thermometer—this guarantees safe, juicy meat without overcooking.
5. Carefully transfer the turkey breast to a cutting board and let it rest for 10 minutes to allow the juices to redistribute, which prevents dryness when slicing.
6. While the turkey rests, use a slotted spoon to remove the cranberries from the slow cooker and set them aside for garnish.
7. Pour the remaining cooking liquid into a saucepan and simmer over medium heat for 5-10 minutes until it thickens slightly into a glossy sauce, stirring occasionally to prevent sticking.
8. Slice the turkey breast against the grain into 1/2-inch thick pieces for tender bites.
9. Arrange the sliced turkey on a serving platter, spoon the reduced sauce over the top, and scatter the reserved cranberries around for a pop of color and tartness.
Fork-tender and bursting with bright citrus notes, this turkey boasts a melt-in-your-mouth texture that pairs perfectly with the sticky-sweet cranberry glaze. Serve it over a bed of fluffy mashed potatoes or tucked into warm dinner rolls for a handheld holiday delight—either way, it’s a showstopper that’ll have everyone reaching for seconds without a hint of dinner-table drama.
Slow Cooker Christmas Pudding with Brandy Sauce
Jingle bells, jingle bells, jingle all the way to the slow cooker! Forget slaving over a hot stove this holiday—this festive pud does all the hard work while you sip cocoa in your ugliest Christmas sweater. It’s the ultimate set-it-and-forget-it dessert that delivers all the cozy, spiced warmth of the season with a boozy, buttery brandy sauce that’ll make you want to sing carols at the top of your lungs.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 8 hours
Ingredients
– 1 cup all-purpose flour
– 1 cup dark brown sugar, packed
– 1 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp salt
– 1 cup raisins
– 1 cup dried currants
– 1/2 cup chopped walnuts
– 1/2 cup unsalted butter, melted and cooled
– 2 large eggs, beaten
– 1/4 cup whole milk
– 1/4 cup brandy
– For the sauce: 1 cup heavy cream, 1/2 cup granulated sugar, 1/4 cup brandy, 4 tbsp unsalted butter
Instructions
1. Grease a 1.5-quart heatproof bowl with butter and line the bottom with a small round of parchment paper.
2. In a large mixing bowl, whisk together 1 cup all-purpose flour, 1 cup dark brown sugar, 1 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp salt until no lumps remain.
3. Stir in 1 cup raisins, 1 cup dried currants, and 1/2 cup chopped walnuts until evenly distributed.
4. In a separate bowl, combine 1/2 cup melted unsalted butter, 2 beaten large eggs, 1/4 cup whole milk, and 1/4 cup brandy, whisking vigorously until smooth.
5. Pour the wet ingredients into the dry ingredients and fold gently just until combined—overmixing can lead to a dense pudding, so stop when no dry streaks remain.
6. Spoon the batter into the prepared bowl, smoothing the top with a spatula.
7. Cover the bowl tightly with aluminum foil, securing it around the rim to prevent steam from escaping.
8. Place the bowl in a 6-quart slow cooker and pour enough hot water around it to come halfway up the sides of the bowl.
9. Cover the slow cooker with its lid and cook on Low heat for 8 hours, resisting the urge to peek, as lifting the lid releases heat and can extend cooking time.
10. After 8 hours, carefully remove the bowl using oven mitts—it will be hot—and let it cool on a wire rack for 10 minutes.
11. While the pudding cools, make the brandy sauce: in a small saucepan over medium heat, combine 1 cup heavy cream, 1/2 cup granulated sugar, and 4 tbsp unsalted butter, stirring constantly until the sugar dissolves and the mixture simmers, about 5 minutes.
12. Remove the saucepan from heat and stir in 1/4 cup brandy—if adding alcohol off the heat to avoid flare-ups, always do so cautiously.
13. Run a knife around the edge of the pudding, invert it onto a serving plate, and peel off the parchment paper.
14. Slice the pudding into wedges and serve warm, drizzled generously with the brandy sauce.
Velvety and rich, this pudding emerges moist and fragrant, with plump raisins and currants that burst in every bite. The brandy sauce adds a luxurious, silky finish—try serving it with a scoop of vanilla ice cream for a hot-and-cold contrast that’s downright magical.
Slow Cooker Mulled Wine with Cinnamon and Cloves
Gather ’round, chilly friends—this slow cooker mulled wine is basically a warm hug in a mug, ready to rescue you from winter’s icy clutches without any fuss. Picture this: you toss a few cozy ingredients into your trusty slow cooker, then wander off to binge holiday movies while your kitchen fills with the spicy-sweet scent of cinnamon and cloves. It’s the ultimate lazy-day potion for turning a frosty evening into a festive fiesta, no fancy skills required.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 120 minutes
Ingredients
– 1 bottle (750 ml) dry red wine
– 1 cup orange juice
– 1/4 cup honey
– 1 orange, sliced into rounds
– 2 cinnamon sticks
– 8 whole cloves
– 1/4 cup brandy (optional)
Instructions
1. Pour 1 bottle (750 ml) dry red wine into a 4-quart slow cooker.
2. Add 1 cup orange juice and 1/4 cup honey to the slow cooker.
3. Stir the mixture with a wooden spoon until the honey dissolves completely.
4. Place 1 orange, sliced into rounds, into the slow cooker.
5. Add 2 cinnamon sticks and 8 whole cloves to the slow cooker.
6. Cover the slow cooker with its lid and set it to the “Low” heat setting.
7. Cook the mulled wine for 2 hours, or until it reaches 180°F on a kitchen thermometer.
8. Turn off the slow cooker and stir in 1/4 cup brandy, if using.
9. Ladle the mulled wine into heatproof mugs, straining out the solids with a fine-mesh sieve.
10. Serve the mulled wine immediately while hot.
Let this spiced brew envelop your senses with its velvety texture and deep, aromatic flavors of citrus and warm spices. For a playful twist, garnish each mug with a fresh orange slice or a cinnamon stick stirrer—it’s perfect for sipping by the fireplace or sharing at holiday gatherings.
Slow Cooker Gingerbread Hot Chocolate
Gather ’round, cocoa connoisseurs and gingerbread enthusiasts, because we’re about to turn your slow cooker into a holiday miracle machine. This isn’t just hot chocolate; it’s a cozy, spiced hug in a mug that practically makes itself while you’re busy wrapping presents or, let’s be real, binge-watching festive movies. Get ready to ditch the powdered packets forever—this decadent, aromatic brew is what winter dreams are made of.
Serving: 6 | Pre Time: 5 minutes | Cooking Time: 2 hours
Ingredients
– 4 cups whole milk
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 cup unsweetened cocoa powder
– 1 tsp ground ginger
– 1/2 tsp ground cinnamon
– 1/4 tsp ground cloves
– 1/4 tsp ground nutmeg
– 1 tsp pure vanilla extract
– 1 cup semi-sweet chocolate chips
– Whipped cream, for serving
– Crushed gingerbread cookies, for serving
Instructions
1. Pour 4 cups of whole milk and 1 cup of heavy cream into a 4-quart or larger slow cooker.
2. Add 1/2 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 1 tsp ground ginger, 1/2 tsp ground cinnamon, 1/4 tsp ground cloves, and 1/4 tsp ground nutmeg directly into the slow cooker.
3. Whisk all ingredients vigorously for about 1 minute until the cocoa powder and spices are fully incorporated and no dry lumps remain. Tip: Whisking well at the start prevents a gritty texture later.
4. Cover the slow cooker with its lid and set it to the LOW heat setting.
5. Cook the mixture for 1 hour and 30 minutes, allowing the flavors to meld and the mixture to heat through gently.
6. After 1 hour and 30 minutes, carefully remove the lid and add 1 cup of semi-sweet chocolate chips and 1 tsp pure vanilla extract to the hot liquid.
7. Whisk continuously for 2-3 minutes until the chocolate chips are completely melted and the mixture is smooth and glossy. Tip: Use a heat-resistant whisk to avoid scratching your slow cooker’s insert.
8. Replace the lid and continue cooking on LOW for an additional 30 minutes to let the chocolate flavor deepen, stirring once halfway through. Tip: For a richer taste, you can swap semi-sweet chocolate chips for dark chocolate chips.
9. Ladle the hot chocolate into mugs immediately, topping each serving with a dollop of whipped cream and a sprinkle of crushed gingerbread cookies.
Keep this luxurious potion warm in the slow cooker on the “WARM” setting for up to 2 hours for easy refills. The texture is velvety-smooth with a gentle warmth from the spices, while the melted chocolate creates a deeply indulgent base that’s far from overly sweet. Serve it alongside extra cookies for dipping, or for an adult twist, spike a mug with a shot of bourbon or peppermint schnapps.
Slow Cooker Beef Bourguignon for Christmas Dinner
A slow cooker beef bourguignon for Christmas dinner? Absolutely genius! This cozy, hands-off masterpiece lets you swap frantic kitchen chaos for festive cheer, delivering rich, wine-kissed beef that practically begs to be devoured with crusty bread—because who needs stress when you’ve got flavor this bold?
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 8 hours
Ingredients
– 3 pounds beef chuck roast, cut into 2-inch cubes
– 6 slices thick-cut bacon, chopped
– 1 large yellow onion, diced
– 3 carrots, peeled and sliced into 1-inch rounds
– 8 ounces cremini mushrooms, halved
– 3 cloves garlic, minced
– 2 cups dry red wine
– 1 cup beef broth
– 2 tablespoons tomato paste
– 2 tablespoons all-purpose flour
– 2 tablespoons olive oil
– 1 teaspoon dried thyme
– 1 bay leaf
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons chopped fresh parsley, for garnish
Instructions
1. Pat the beef cubes dry with paper towels and season evenly with salt and black pepper.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add half the beef cubes in a single layer and sear until browned on all sides, 3–4 minutes per side; transfer to the slow cooker insert.
4. Repeat with the remaining beef, using the second tablespoon of olive oil if needed, and transfer to the slow cooker.
5. In the same skillet, add the chopped bacon and cook over medium heat until crispy, 5–7 minutes, stirring occasionally.
6. Add the diced onion and sliced carrots to the skillet and sauté until softened, about 5 minutes.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Sprinkle the flour over the vegetable mixture and cook, stirring constantly, for 2 minutes to form a roux.
9. Pour in the red wine and beef broth, scraping up any browned bits from the skillet with a wooden spoon.
10. Whisk in the tomato paste, dried thyme, and bay leaf until fully combined.
11. Bring the mixture to a simmer over medium heat and cook for 3 minutes to slightly thicken.
12. Pour the entire skillet contents over the beef in the slow cooker.
13. Add the halved cremini mushrooms to the slow cooker and gently stir to combine all ingredients.
14. Cover and cook on low heat for 8 hours, until the beef is fork-tender and easily shreds.
15. Discard the bay leaf and skim off any excess fat from the surface with a spoon.
16. Garnish with chopped fresh parsley before serving.
Velvety and deeply savory, this bourguignon boasts melt-in-your-mouth beef swimming in a glossy, herb-infused sauce. Serve it over creamy mashed potatoes or buttery egg noodles for a festive twist that’ll have everyone reaching for seconds—just don’t forget extra napkins!
Slow Cooker Creamy Garlic Parmesan Potatoes
Now, if you’ve ever wanted to turn humble potatoes into a creamy, garlicky, cheesy dream without babysitting the oven, you’re in the right place. This slow-cooker wonder does all the heavy lifting while you kick back, promising maximum flavor with minimal effort—perfect for holiday chaos or a cozy weeknight win.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 3 pounds russet potatoes, peeled and cut into 1-inch cubes
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 4 cloves garlic, minced
– 2 tablespoons unsalted butter, melted
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon dried thyme
– 2 tablespoons chopped fresh parsley
Instructions
1. Place the peeled and cubed russet potatoes into a 6-quart slow cooker.
2. In a medium bowl, whisk together the heavy cream, grated Parmesan cheese, minced garlic, melted unsalted butter, salt, black pepper, and dried thyme until fully combined.
3. Pour the creamy mixture evenly over the potatoes in the slow cooker, using a spoon to gently toss and coat them thoroughly.
4. Cover the slow cooker with its lid and cook on the LOW setting for 4 hours, avoiding opening the lid during cooking to maintain consistent heat and moisture.
5. After 4 hours, check the potatoes by inserting a fork; they should be tender and easily pierced. If needed, cook for an additional 15–30 minutes until fully soft.
6. Once the potatoes are cooked, stir in the chopped fresh parsley until evenly distributed, which adds a fresh, vibrant touch to balance the richness.
7. For a creamier texture, gently mash some of the potatoes with the back of a spoon right in the slow cooker before serving, creating a luscious, thick sauce.
8. Serve the potatoes hot directly from the slow cooker to keep them warm and creamy for your meal.
Finally, these potatoes emerge luxuriously creamy with a punch of garlic and a salty Parmesan kick, making them irresistibly scoopable. Serve them as a decadent side to roasted chicken or spooned over a steak for a comfort-food upgrade that’ll have everyone asking for seconds.
Slow Cooker Spiced Apple Cider
Whew, is that a chill in the air or just your excitement for a cozy, spiced-up beverage? Let’s ditch the store-bought jugs and make a slow cooker version that’ll make your house smell like a festive hug. This hands-off brew is the ultimate lazy-day hero, simmering away while you tackle your holiday to-do list (or, you know, nap).
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 240 minutes
Ingredients
– 8 cups apple cider
– 2 oranges, sliced into rounds
– 4 cinnamon sticks
– 1 tbsp whole cloves
– 1 tsp whole allspice berries
– 1/4 cup brown sugar
– 1/4 cup maple syrup
Instructions
1. Pour 8 cups of apple cider directly into a 6-quart or larger slow cooker.
2. Slice 2 oranges into 1/4-inch thick rounds and add them to the slow cooker.
3. Place 4 cinnamon sticks, 1 tablespoon of whole cloves, and 1 teaspoon of whole allspice berries into a large mesh spice bag or cheesecloth pouch. Tip: Using a spice bag prevents gritty sediment and makes cleanup a breeze.
4. Tie the spice bag securely and submerge it fully in the cider mixture in the slow cooker.
5. Add 1/4 cup of brown sugar and 1/4 cup of maple syrup to the slow cooker, stirring gently with a wooden spoon until the sugars are dissolved.
6. Cover the slow cooker with its lid and set it to cook on the LOW heat setting for 4 hours. Tip: Avoid lifting the lid during cooking to maintain a steady temperature and prevent heat loss.
7. After 4 hours, turn off the slow cooker and carefully remove the spice bag and orange slices using tongs. Tip: For a clearer cider, strain the liquid through a fine-mesh sieve into a serving pitcher to catch any loose spices.
8. Ladle the hot spiced cider into mugs and serve immediately.
Oh, the magic here is in the deep, mulled flavor—think warm cinnamon and zesty orange with a caramel-like sweetness from the brown sugar and maple syrup. The texture is silky and aromatic, perfect for sipping by the fire. For a fun twist, spike it with a splash of bourbon for the adults or float a cinnamon stick in each mug as a festive stirrer.
Slow Cooker Honey Glazed Carrots with Thyme
Miraculously, your slow cooker is about to become the hero of your holiday side dish game, transforming humble carrots into a sweet, savory, and utterly irresistible masterpiece that practically cooks itself while you nap. Forget the stress of last-minute stovetop juggling—this set-it-and-forget-it wonder delivers caramelized perfection with minimal effort, leaving you free to focus on more important things, like debating whether gravy is a beverage.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 240 minutes
Ingredients
– 2 pounds carrots, peeled and cut into 1-inch pieces
– 3 tablespoons unsalted butter, melted
– 3 tablespoons honey
– 1 tablespoon fresh thyme leaves
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1/4 cup water
Instructions
1. Place the peeled and cut carrots into the bowl of a 6-quart slow cooker.
2. In a small microwave-safe bowl, combine the melted butter, honey, fresh thyme leaves, kosher salt, and black pepper, whisking vigorously until fully emulsified into a smooth glaze.
3. Pour the honey-butter glaze evenly over the carrots in the slow cooker, using a spatula to toss and coat every piece thoroughly.
4. Add the 1/4 cup of water to the bottom of the slow cooker bowl to prevent sticking and create steam for tender cooking.
5. Cover the slow cooker with its lid and set it to cook on the LOW heat setting for 4 hours. Tip: Resist the urge to peek frequently, as lifting the lid releases heat and can extend cooking time.
6. After 3 hours of cooking, carefully remove the lid and stir the carrots gently to redistribute the glaze. Tip: If the glaze seems too thin at this stage, leave the lid slightly ajar for the remaining hour to allow excess liquid to evaporate and thicken.
7. Continue cooking covered on LOW for the final hour, or until the carrots are fork-tender and the glaze has thickened to a shiny, sticky coating.
8. Once cooking is complete, turn off the slow cooker and let the carrots rest for 5 minutes before serving. Tip: For extra caramelization, transfer the carrots and glaze to a baking sheet and broil on HIGH for 2-3 minutes, watching closely to prevent burning.
9. Use a slotted spoon to transfer the glazed carrots to a serving dish, optionally drizzling with any remaining glaze from the cooker.
Perfectly tender with a glossy, sticky-sweet exterior that clings to each carrot, these gems offer a delightful contrast of earthy thyme and rich honey butter. Serve them piled high next to a roast turkey for a festive touch, or spoon them over creamy mashed potatoes for a decadent, vegetable-forward comfort bowl that might just steal the spotlight from the main course.
Slow Cooker Christmas Morning Breakfast Casserole
Visions of sugarplums are great, but visions of a hot, cheesy breakfast casserole that makes itself while you sleep? That’s the real Christmas morning magic. This slow cooker wonder lets you be the hero of the holiday without ever turning on the oven—perfect for when your main talent is opening presents.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
– 1 lb breakfast sausage
– 1 medium yellow onion, diced
– 1 red bell pepper, diced
– 6 large eggs
– 2 cups whole milk
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp garlic powder
– 1 (30 oz) bag frozen shredded hash browns
– 2 cups shredded cheddar cheese
– Cooking spray
Instructions
1. Spray the inside of a 6-quart slow cooker generously with cooking spray to prevent sticking.
2. In a large skillet over medium-high heat, cook 1 lb breakfast sausage, breaking it into crumbles with a spatula, for 8-10 minutes until no longer pink.
3. Add 1 diced medium yellow onion and 1 diced red bell pepper to the skillet with the sausage and cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
4. In a large mixing bowl, whisk together 6 large eggs, 2 cups whole milk, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder until fully combined.
5. Spread 1/2 of the 30 oz bag of frozen shredded hash browns evenly in the bottom of the prepared slow cooker.
6. Top the hash brown layer with 1/2 of the cooked sausage and vegetable mixture, then sprinkle with 1 cup of the shredded cheddar cheese.
7. Repeat the layers with the remaining hash browns, sausage mixture, and cheese.
8. Pour the egg and milk mixture slowly and evenly over the top layer in the slow cooker.
9. Cover the slow cooker with its lid and cook on LOW heat for 4 hours. Tip: Avoid opening the lid during cooking to maintain a steady temperature.
10. After 4 hours, remove the lid. The casserole is done when the center is set and a knife inserted comes out clean, with the edges lightly browned. Tip: If the top seems too moist, let it cook uncovered for the final 15 minutes.
11. Turn off the slow cooker and let the casserole rest for 10 minutes before serving to allow it to firm up slightly. Tip: This resting time makes slicing much cleaner.
12. Serve warm directly from the slow cooker.
Every bite delivers a cozy, savory blend of fluffy eggs, crispy hash browns, and melty cheese, with the sausage adding a hearty kick. Enjoy it straight from the cooker for a festive buffet, or plate it up with a side of fresh fruit for a balanced holiday feast that’s as easy as it is delicious.
Slow Cooker Eggnog Bread Pudding
Ready to transform your holiday leftovers into a dessert that’ll have everyone begging for seconds? This Slow Cooker Eggnog Bread Pudding is the ultimate cozy, hands-off treat—think of it as your crockpot doing all the work while you sip on more eggnog (no judgment here!). It’s rich, custardy, and infused with that classic festive flavor, making it the perfect rescue for stale bread and extra eggnog lounging in your fridge.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 3 hours
Ingredients
– 8 cups cubed day-old French bread
– 4 large eggs
– 2 cups eggnog
– 1 cup whole milk
– 3/4 cup granulated sugar
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup raisins (optional)
– 2 tablespoons unsalted butter, melted
Instructions
1. Grease the inside of a 6-quart slow cooker with non-stick cooking spray.
2. Place 8 cups of cubed day-old French bread evenly into the slow cooker.
3. In a large mixing bowl, whisk together 4 large eggs until smooth and pale yellow.
4. Add 2 cups eggnog, 1 cup whole milk, 3/4 cup granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon salt to the bowl, whisking until fully combined.
5. Pour the eggnog mixture evenly over the bread cubes in the slow cooker, pressing down gently with a spoon to ensure all bread is soaked. Tip: Let it sit for 10 minutes to allow the bread to fully absorb the liquid for a creamier texture.
6. If using, sprinkle 1/2 cup raisins evenly over the top.
7. Drizzle 2 tablespoons of melted unsalted butter over the mixture.
8. Cover the slow cooker with its lid and cook on LOW heat for 3 hours. Tip: Avoid opening the lid during cooking to maintain consistent temperature and prevent sogginess.
9. After 3 hours, insert a knife into the center; it should come out clean, and the edges will be golden brown. Tip: If the top isn’t browned to your liking, broil in the oven for 2-3 minutes, but watch closely to avoid burning.
10. Turn off the slow cooker and let the pudding rest, uncovered, for 15 minutes before serving.
Craving a dessert that’s both comforting and impressive? This bread pudding emerges with a custard-like interior and slightly crisp edges, infused with the warm spice of nutmeg and the creamy richness of eggnog. Serve it warm with a dollop of whipped cream or a drizzle of caramel sauce for an extra festive twist—it’s so good, you might just skip the main course!
Slow Cooker Peppermint White Chocolate Latte
Brace your taste buds, holiday warriors, because we’re about to turn your slow cooker into a festive latte bar that’ll make your kitchen smell like a peppermint patty’s dream vacation. This creamy, dreamy concoction is the ultimate hands-off holiday hack for when you’d rather be wrapping presents (or yourself in a blanket) than babysitting a stove.
Serving: 8 | Pre Time: 5 minutes | Cooking Time: 120 minutes
Ingredients
– 8 cups whole milk
– 1 cup heavy cream
– 1 cup white chocolate chips
– 1/4 cup granulated sugar
– 2 tsp peppermint extract
– Whipped cream, for serving
– Crushed candy canes, for serving
Instructions
1. Pour 8 cups of whole milk and 1 cup of heavy cream into a 6-quart slow cooker.
2. Add 1 cup of white chocolate chips and 1/4 cup of granulated sugar to the slow cooker.
3. Stir the mixture gently with a whisk until the ingredients are just combined.
4. Cover the slow cooker with its lid and set it to the “High” heat setting.
5. Heat the mixture for 2 hours, stirring every 30 minutes with a whisk to prevent the milk from scalding and to help the chocolate melt evenly.
6. After 2 hours, turn off the slow cooker and remove the lid.
7. Stir in 2 tsp of peppermint extract until fully incorporated.
8. Ladle the hot latte into mugs, filling each about three-quarters full to leave room for toppings.
9. Top each mug with a generous dollop of whipped cream.
10. Sprinkle crushed candy canes over the whipped cream for a festive crunch and extra peppermint flavor.
Oh, the joy of that first sip! This latte boasts a luxuriously smooth, velvety texture from the melted white chocolate, with a cool peppermint kick that dances on your palate without being overpowering. Serve it alongside gingerbread cookies for a dunkable treat, or pour it into thermoses for a warming drink on a winter stroll—it’s like a cozy holiday hug in a mug.
Slow Cooker Herb-Buttered Turkey Legs
Just when you thought turkey legs were only for Renaissance fairs, this slow cooker version swoops in to save your holiday sanity—no jousting required! Picture tender, fall-off-the-bone meat bathed in a herb-butter bath that’ll make your kitchen smell like a cozy winter dream. It’s the hands-off hero dish that lets you sip eggnog while it does all the work.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
- 4 turkey legs (about 3 pounds total)
- 1/2 cup unsalted butter, melted
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chicken broth
Instructions
- Pat the turkey legs dry with paper towels to ensure a better sear and crispier skin later.
- In a medium bowl, combine the melted unsalted butter, finely chopped fresh parsley, finely chopped fresh rosemary, finely chopped fresh thyme, minced garlic, salt, and black pepper.
- Brush the herb-butter mixture generously over all sides of the turkey legs, reserving any extra in the bowl.
- Pour the chicken broth into the bottom of a 6-quart slow cooker to prevent sticking and add moisture.
- Place the turkey legs in the slow cooker in a single layer, stacking if necessary but avoiding overcrowding.
- Pour the remaining herb-butter mixture over the turkey legs in the slow cooker.
- Cover the slow cooker and cook on low heat for 6 hours, or until the internal temperature reaches 165°F when checked with a meat thermometer.
- Carefully remove the turkey legs from the slow cooker using tongs, letting excess liquid drip off.
- Transfer the turkey legs to a baking sheet lined with foil and broil on high for 3-5 minutes until the skin is golden and crispy, watching closely to avoid burning.
- Let the turkey legs rest for 10 minutes before serving to allow juices to redistribute for maximum tenderness.
Perfectly succulent and infused with aromatic herbs, these turkey legs boast a crispy skin that gives way to melt-in-your-mouth meat. Serve them over creamy mashed potatoes to soak up the rich buttery juices, or shred the meat for epic sandwiches that’ll have everyone begging for seconds.
Slow Cooker Cranberry Pecan Stuffing
Sick of wrestling with a hot oven while your turkey hogs all the glory? This slow cooker stuffing is your holiday hero, letting you toss in the ingredients and forget about it while you focus on more important things, like not burning the gravy. It’s a festive, hands-off miracle packed with tart cranberries and toasty pecans that will have your guests wondering why you ever bothered with the stovetop version.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 240 minutes
Ingredients
– 1/2 cup unsalted butter
– 1 large yellow onion, diced
– 4 stalks celery, diced
– 12 cups cubed day-old bread
– 1 1/2 cups dried cranberries
– 1 1/2 cups chopped pecans
– 2 1/2 cups chicken broth
– 2 large eggs, beaten
– 2 tbsp chopped fresh sage
– 1 tbsp chopped fresh thyme
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Melt 1/2 cup unsalted butter in a large skillet over medium heat.
2. Add 1 large diced yellow onion and 4 diced celery stalks to the skillet.
3. Sauté the vegetables for 8-10 minutes, stirring occasionally, until they are softened and translucent.
4. Transfer the cooked vegetable mixture to a 6-quart slow cooker.
5. Add 12 cups cubed day-old bread, 1 1/2 cups dried cranberries, and 1 1/2 cups chopped pecans to the slow cooker. Tip: Using stale, dry bread is key—it soaks up the broth without turning mushy.
6. In a medium bowl, whisk together 2 1/2 cups chicken broth and 2 beaten large eggs until fully combined.
7. Pour the broth-egg mixture evenly over the bread mixture in the slow cooker.
8. Add 2 tbsp chopped fresh sage, 1 tbsp chopped fresh thyme, 1 tsp salt, and 1/2 tsp black pepper to the slow cooker.
9. Gently toss all the ingredients in the slow cooker with a large spoon until everything is evenly moistened and combined. Tip: Avoid over-mixing to keep the bread cubes from breaking down.
10. Cover the slow cooker with its lid and cook on the LOW setting for 4 hours. Tip: Do not lift the lid during cooking to maintain a steady temperature and ensure even cooking.
11. After 4 hours, remove the lid and fluff the stuffing gently with a fork.
12. Serve the stuffing directly from the slow cooker while it is warm.
Kick back and enjoy the rich, savory flavor with pops of sweet-tart cranberry and crunchy pecans in every bite. The texture is perfectly moist yet distinct, with tender bread cubes that hold their shape beautifully. For a fun twist, try serving it stuffed into roasted acorn squash halves or as a decadent base for leftover turkey sandwiches the next day.
Slow Cooker Maple Glazed Brussels Sprouts
Wondering how to make Brussels sprouts the star of your holiday table without slaving over the stove? Welcome to your new favorite set-it-and-forget-it side dish, where your slow cooker does all the heavy lifting while you focus on more important things, like not burning the rolls. This sweet and savory glazed creation transforms the humble sprout into a caramelized, tender delight that might just make your guests forget there’s a turkey present.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 2 pounds Brussels sprouts, trimmed and halved
– 1/2 cup pure maple syrup
– 3 tablespoons unsalted butter, melted
– 3 tablespoons olive oil
– 2 tablespoons apple cider vinegar
– 1 teaspoon garlic powder
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chopped pecans
Instructions
1. Rinse 2 pounds of Brussels sprouts under cold water, trim the stem ends, and cut each sprout in half lengthwise.
2. In a large mixing bowl, whisk together 1/2 cup pure maple syrup, 3 tablespoons melted unsalted butter, 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until fully combined.
3. Add the halved Brussels sprouts to the bowl and toss thoroughly until every piece is evenly coated with the maple glaze mixture.
4. Transfer the coated Brussels sprouts and any remaining glaze from the bowl into your slow cooker insert, spreading them into a single layer as much as possible.
5. Cover the slow cooker with its lid and cook on the LOW setting for 4 hours. (Tip: Avoid lifting the lid during cooking to maintain consistent temperature and moisture.)
6. After 4 hours, carefully remove the lid. The Brussels sprouts should be fork-tender and the glaze will have thickened slightly.
7. Gently stir the sprouts to redistribute the glaze. (Tip: If the glaze seems too thin, cook uncovered on HIGH for an additional 10-15 minutes to reduce it further.)
8. While the sprouts finish, toast 1/4 cup of chopped pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly browned.
9. Sprinkle the toasted pecans over the cooked Brussels sprouts just before serving. (Tip: For extra crunch, add the pecans at the table so they retain their texture.)
Ready to serve? These sprouts emerge with caramelized edges and a tender-crisp bite, bathed in a glossy, sweet-savory glaze that clings perfectly. The toasted pecans add a nutty crunch that plays beautifully against the maple’s warmth, making this dish ideal for spooning over mashed potatoes or pairing with roasted pork for a festive twist.
Slow Cooker Chocolate Peanut Clusters
Brace yourselves, chocolate lovers—this recipe is about to become your new favorite kitchen hack that requires minimal effort for maximum deliciousness. Imagine rich, melty chocolate hugging crunchy peanuts, all coming together in your trusty slow cooker while you binge-watch holiday movies. It’s the ultimate set-it-and-forget-it treat that’ll have everyone thinking you’re a culinary wizard, no fancy skills required.
Serving: 24 clusters | Pre Time: 5 minutes | Cooking Time: 1 hour
Ingredients
– 12 ounces semi-sweet chocolate chips
– 12 ounces milk chocolate chips
– 24 ounces dry-roasted peanuts
– 1 teaspoon vanilla extract
Instructions
1. Lightly grease the inside of a 4-quart slow cooker with non-stick cooking spray to prevent sticking.
2. Pour 12 ounces of semi-sweet chocolate chips and 12 ounces of milk chocolate chips into the slow cooker insert.
3. Add 24 ounces of dry-roasted peanuts directly on top of the chocolate chips in the slow cooker.
4. Place the lid securely on the slow cooker and set it to the low heat setting.
5. Cook the mixture for 30 minutes without stirring to allow the chocolate to melt evenly.
6. After 30 minutes, remove the lid and stir the mixture thoroughly with a heat-resistant spatula until the chocolate is completely smooth and the peanuts are fully coated.
7. Stir in 1 teaspoon of vanilla extract to enhance the flavor, mixing it evenly throughout the chocolate-peanut blend.
8. Line two baking sheets with parchment paper or silicone baking mats for easy cleanup.
9. Use a tablespoon or small cookie scoop to drop rounded portions of the mixture onto the prepared baking sheets, spacing them about 1 inch apart.
10. Let the clusters cool at room temperature for 1 hour until they are firm and set, or speed up the process by placing them in the refrigerator for 20 minutes.
11. Once fully hardened, transfer the clusters to an airtight container, separating layers with parchment paper to prevent sticking.
12. Store the container at room temperature for up to one week, or in the refrigerator for up to two weeks for a firmer texture.
Heavenly doesn’t even begin to cover it—these clusters boast a perfect snap from the hardened chocolate, giving way to a creamy melt-in-your-mouth center packed with salty, crunchy peanuts. Serve them piled high on a festive platter during holiday gatherings, or tuck a few into gift bags for a homemade treat that screams “I care, but I also value my free time.” They’re so addictive, you might need to hide a stash from yourself!
Slow Cooker Christmas Corn Chowder
Tis the season for cozy vibes and minimal effort, and this Slow Cooker Christmas Corn Chowder is here to deliver both with a festive flair—think of it as Santa’s little helper in soup form, ready to warm you up while you tackle that last-minute gift wrapping (or, let’s be real, procrastinate). With a creamy, comforting base and pops of sweet corn, it’s the ultimate holiday hug in a bowl that practically makes itself, leaving you free to sip cocoa and binge-watch cheesy movies.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 2 tbsp unsalted butter
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 4 cups frozen corn kernels
– 2 medium potatoes, peeled and diced into 1/2-inch cubes
– 4 cups vegetable broth
– 1 cup heavy cream
– 1 tsp smoked paprika
– 1/2 tsp dried thyme
– Salt and black pepper to taste
– 4 slices cooked bacon, crumbled (optional for garnish)
– 2 tbsp chopped fresh parsley (optional for garnish)
Instructions
1. Melt 2 tbsp unsalted butter in a skillet over medium heat until bubbly, about 2 minutes.
2. Add 1 medium diced yellow onion and sauté until translucent and soft, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Transfer the onion and garlic mixture to a 6-quart slow cooker.
5. Add 4 cups frozen corn kernels, 2 medium diced potatoes, 4 cups vegetable broth, 1 tsp smoked paprika, and 1/2 tsp dried thyme to the slow cooker, stirring to combine all ingredients evenly.
6. Cover the slow cooker with its lid and cook on low heat for 4 hours, until the potatoes are tender when pierced with a fork.
7. Use an immersion blender to partially blend the soup directly in the slow cooker for about 30 seconds, leaving some chunks for texture—tip: blend in short pulses to control consistency.
8. Stir in 1 cup heavy cream until fully incorporated and heat for an additional 10 minutes on low.
9. Season with salt and black pepper to taste, starting with 1/2 tsp salt and adjusting as needed—tip: taste after adding the cream, as it can mellow flavors.
10. Ladle the chowder into bowls and garnish with 4 slices crumbled bacon and 2 tbsp chopped fresh parsley if desired, serving immediately while hot.
Hearty and velvety, this chowder boasts a rich, creamy texture with sweet corn nuggets and tender potato bits that melt in your mouth. The smoky paprika adds a warm depth, making it perfect for dunking crusty bread or topping with extra bacon for a festive crunch—ideal for a cozy Christmas Eve dinner or as a leftovers lunch the next day.
Slow Cooker Cinnamon Vanilla Poached Pears
Brace yourselves, pear enthusiasts, because your slow cooker is about to become a magical winter dessert machine. This recipe transforms humble pears into a cozy, aromatic treat that practically makes your kitchen smell like a holiday candle (but one you can actually eat). It’s the ultimate ‘set it and forget it’ dessert for when you want to feel fancy without any of the fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 240 minutes
Ingredients
– 4 firm Bosc pears
– 3 cups water
– 1 cup granulated sugar
– 2 cinnamon sticks
– 1 vanilla bean
– 1 tbsp lemon juice
Instructions
1. Peel the 4 firm Bosc pears completely, leaving the stems intact for a pretty presentation.
2. Use a melon baller or small spoon to carefully core each pear from the bottom, removing the seeds while keeping the pear whole.
3. Place the peeled and cored pears upright in your slow cooker insert.
4. In a medium bowl, whisk together 3 cups water and 1 cup granulated sugar until the sugar is mostly dissolved.
5. Split the 1 vanilla bean lengthwise with a paring knife and scrape the seeds into the sugar water mixture.
6. Add the scraped vanilla bean pod and 2 cinnamon sticks to the sugar water mixture.
7. Stir in 1 tbsp lemon juice to the mixture to help prevent the pears from browning.
8. Pour the liquid mixture over the pears in the slow cooker, ensuring the pears are at least halfway submerged.
9. Cover the slow cooker with its lid and cook on LOW heat for 4 hours.
10. After 2 hours of cooking, gently rotate each pear in the liquid using tongs to ensure even color and flavor absorption.
11. Check for doneness at the 4-hour mark by inserting a paring knife into the thickest part of a pear; it should slide in with little resistance.
12. Carefully transfer the poached pears to serving bowls using a slotted spoon.
13. Strain the cooking liquid through a fine-mesh sieve into a small saucepan, discarding the cinnamon sticks and vanilla bean pod.
14. Bring the strained liquid to a boil over medium-high heat and cook for 8-10 minutes until reduced by half and slightly syrupy.
15. Spoon the warm syrup over the poached pears just before serving.
Fragrant and tender, these pears achieve a beautiful translucent quality while maintaining just enough structure to hold their elegant shape. The vanilla-cinnamon syrup clings to each bite, creating a warm, spiced sweetness that’s perfectly balanced by the fruit’s natural acidity. Serve them warm over vanilla ice cream for a stunning dessert, or chill them overnight and enjoy with Greek yogurt for a surprisingly sophisticated breakfast.
Slow Cooker Festive Sausage and Cheese Dip
Oh, the holiday hustle is real, but this dip is here to save your sanity—imagine your slow cooker doing all the heavy lifting while you sip something festive and pretend you’re a culinary wizard. It’s a creamy, cheesy, sausage-studded masterpiece that’ll have guests hovering around the pot like it’s the North Pole of appetizers. Trust me, this is the lazy genius move your party spread desperately needs.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 2 hours
Ingredients
– 1 pound ground pork sausage
– 8 ounces cream cheese, cubed
– 2 cups shredded cheddar cheese
– 1 cup shredded Monterey Jack cheese
– 1 (10-ounce) can diced tomatoes with green chilies, undrained
– 1/2 cup sour cream
– 1/4 cup chopped green onions
– 1 teaspoon garlic powder
– 1/2 teaspoon smoked paprika
– Tortilla chips for serving
Instructions
1. Brown 1 pound ground pork sausage in a skillet over medium-high heat for 5–7 minutes, breaking it into crumbles with a spoon until no pink remains; drain excess grease to prevent a greasy dip.
2. Transfer the cooked sausage to a 4-quart slow cooker.
3. Add 8 ounces cubed cream cheese, 2 cups shredded cheddar cheese, 1 cup shredded Monterey Jack cheese, 1 undrained can diced tomatoes with green chilies, 1/2 cup sour cream, 1 teaspoon garlic powder, and 1/2 teaspoon smoked paprika to the slow cooker.
4. Stir all ingredients until evenly combined, ensuring the cream cheese is distributed to melt smoothly later.
5. Cover the slow cooker and cook on LOW heat for 2 hours, stirring once halfway through to blend the cheeses evenly—avoid overcooking to keep it creamy.
6. After 2 hours, check that the dip is hot and bubbly with melted cheeses; if needed, cook for an additional 15–30 minutes until fully heated.
7. Stir in 1/4 cup chopped green onions just before serving for a fresh, colorful kick.
8. Serve warm with tortilla chips for dipping, keeping the slow cooker on the WARM setting to maintain the perfect gooey texture.
Finally, this dip emerges gloriously thick and velvety, with smoky sausage bits and a tangy kick from the tomatoes—it’s like a cozy holiday hug in a bowl. For a fun twist, scoop it over baked potatoes or spread it on crusty bread for an impromptu festive feast.
Summary
Kick off your cozy holiday season with these 20 festive slow cooker recipes—perfect for saving time and savoring the flavors of Christmas. We hope you find a new favorite to make your celebrations extra special. Give them a try, then share which recipe you loved most in the comments below, and pin this roundup to your Pinterest boards to spread the holiday cheer!
