The holidays can get busy when you have guests coming over. Slow cooker recipes let you prepare food ahead with minimal hands on time. These 11 festive ideas focus on easy dishes that still feel special for the season. You can set them up in the morning and have more time for other hosting tasks.
Helpful Tips Before You Start
These tips will help your slow cooker recipes run smoothly during holiday hosting.
Chop Ingredients Ahead
Prep vegetables, meats, and spices the night before. Store them in the fridge so you can load the slow cooker quickly in the morning.
Line the Pot for Easy Cleanup
Place a slow cooker liner in the pot before adding ingredients. It saves time on washing after the meal is over.
Start Early for Best Timing
Begin recipes several hours before guests arrive. Use the warm setting to hold food at the right temperature until serving.
Taste and Adjust Seasonings
Check flavors toward the end of cooking. Add extra salt, herbs, or a splash of broth if the dish needs more depth.
Slow Cooker Cranberry-Orange Glazed Ham with Scalloped Potatoes
This slow cooker meal brings together a sweet and tangy cranberry orange glaze over tender ham while scalloped potatoes cook underneath. The potatoes absorb the savory juices and glaze for a complete holiday main that feels special without extra work.
It works well for Christmas dinner or any winter gathering when you want one pot to handle both the protein and the side. The result is juicy ham with creamy potatoes that hold their shape.
Equipment
- Slow Cooker
- Knife
- Cutting Board
- Mixing Bowl
Ingredients
- 2 lb boneless ham
- 1 cup whole berry cranberry sauce
- 1/2 cup orange juice
- 1 tablespoon orange zest
- 5 medium Yukon gold potatoes, thinly sliced
- 1 small onion, thinly sliced
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 2 tablespoons butter, melted
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Layer the sliced potatoes and onion evenly in the bottom of the slow cooker.
- Drizzle the melted butter and heavy cream over the potatoes. Sprinkle half the salt, half the pepper, and half the cheddar cheese on top.
- Place the ham directly on the potato layer.
- In a small bowl, stir together the cranberry sauce, orange juice, and orange zest. Pour this mixture over the ham so it coats the surface.
- Sprinkle the remaining cheese, salt, and pepper over everything.
- Cover and cook on low until the ham is heated through and the potatoes are fork-tender.
- Let the dish rest for a few minutes before slicing the ham. Garnish with chopped parsley and serve the potatoes alongside.
Notes
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board, Mixing Bowl
Slow Cooker Spiced Turkey Breast with Apple and Sage Stuffing
This slow cooker recipe brings together tender turkey breast and a savory stuffing full of sweet apples and earthy sage. It works well for holiday gatherings when you want a hands-off main that still feels special. The result is a balanced dish with warm spices, soft stuffing, and juicy slices of turkey.
The flavors lean cozy and aromatic, with cinnamon and nutmeg adding a subtle festive note without overpowering the sage. It suits small holiday dinners or meal prep for the week ahead.
Equipment
- Slow Cooker
- Large Mixing Bowl
Ingredients
- 2 lb boneless turkey breast
- 3 apples, peeled and diced
- 1 onion, finely chopped
- 3 cups cubed bread
- 2 tbsp chopped fresh sage
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup chicken broth
- 2 tbsp melted butter
- Salt and black pepper to taste
Instructions
- In a large bowl, combine the diced apples, chopped onion, bread cubes, fresh sage, cinnamon, nutmeg, chicken broth, melted butter, salt, and pepper. Stir until the bread is evenly moistened.
- Spread the stuffing mixture evenly across the bottom of the slow cooker insert.
- Season the turkey breast on all sides with salt, pepper, and a light dusting of cinnamon.
- Place the seasoned turkey breast directly on top of the stuffing layer.
- Cover and cook on low for 6 to 7 hours, until the turkey reaches an internal temperature of 165°F.
- Remove the turkey breast, let it rest for 10 minutes, then slice and serve alongside the apple sage stuffing.
Notes
Cuisine: American
Equipment: Slow Cooker, Large Mixing Bowl
Slow Cooker Red Wine Beef Short Ribs with Creamy Polenta
This dish brings rich, slow-simmered flavor to holiday gatherings without extra work at the stove. The beef becomes fall-apart tender in the slow cooker while the red wine builds a deep, savory sauce that feels special enough for guests yet simple enough for weeknight hosting.
The creamy polenta underneath catches every bit of sauce and adds a smooth contrast to the hearty meat. Set the ribs in the morning, finish the polenta just before serving, and you have a complete main that keeps everyone warm and satisfied.
Equipment
- Slow Cooker
- Skillet
- Saucepan
Ingredients
- 2 pounds bone-in beef short ribs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 carrots, diced
- 3 garlic cloves, minced
- 1 cup dry red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 cup polenta
- 4 cups water
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt (for polenta)
Instructions
- Season the short ribs with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat the olive oil in a skillet over medium-high heat and sear the ribs on all sides until browned, about 2 minutes per side. Transfer the ribs to the slow cooker.
- Add the diced onion, carrots, and minced garlic to the slow cooker. Stir in the red wine, beef broth, and tomato paste until the tomato paste dissolves. Tuck the rosemary and thyme sprigs among the ribs.
- Cover and cook on low for 8 hours or on high for 5 hours until the meat is very tender and pulls easily from the bone.
- About 20 minutes before serving, bring the water to a boil in a saucepan. Whisk in the polenta and 1/2 teaspoon salt. Reduce heat to low and cook, stirring often, for 15 minutes until thick and creamy.
- Remove the polenta from heat and stir in the butter and Parmesan cheese until melted and smooth. Discard the herb sprigs from the slow cooker. Serve the short ribs and sauce over the creamy polenta.
Notes
Cuisine: American
Equipment: Slow Cooker, Skillet, Saucepan
Slow Cooker Pumpkin and Sausage Lasagna
This slow cooker lasagna brings together savory sausage and creamy pumpkin for a comforting dish that feels right at home during holiday gatherings. It layers tender noodles with a rich pumpkin tomato sauce and plenty of cheese, making it an easy main that frees up oven space while you focus on guests.
The flavors lean warm and savory with a touch of sweetness from the pumpkin, and the texture stays creamy without much hands-on work. It works well for weeknight holiday meals or as part of a larger spread when you need something filling that mostly cooks itself.
Equipment
- Slow Cooker
- Skillet
- Mixing Bowl
Ingredients
- 1 pound ground Italian sausage
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 (15-ounce) can pumpkin puree
- 1 (24-ounce) jar marinara sauce
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- 9 no-boil lasagna noodles
- 1 (15-ounce) container ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Brown the sausage in a skillet over medium heat, breaking it up as it cooks. Add the diced onion and minced garlic and cook until the onion softens.
- Stir the pumpkin puree, marinara sauce, Italian seasoning, salt, and pepper into the sausage mixture until well combined.
- Spread a thin layer of the sauce mixture across the bottom of the slow cooker. Break 3 noodles to fit and lay them over the sauce.
- Dollop ricotta over the noodles and sprinkle with some mozzarella and Parmesan. Repeat the layers twice more, ending with a final layer of sauce and the remaining mozzarella and Parmesan on top.
- Cover and cook on low until the noodles are tender and the cheese has melted into the layers.
Notes
Cuisine: Italian
Equipment: Slow Cooker, Skillet, Mixing Bowl
Slow Cooker Loaded Baked Potato Soup with Crispy Bacon and Chives
This slow cooker soup turns classic baked potato flavors into an easy, hands-off meal. It works well for holiday hosting because it simmers on its own while you prepare other dishes. The result is a creamy potato base with savory notes from bacon and a fresh finish from chives.
The texture stays thick and comforting, with crispy bacon adding crunch on top. It feels like a warm starter or light main that guests enjoy during busy winter gatherings.
Equipment
- Slow Cooker
- Skillet
- Potato Masher
Ingredients
- 4 medium russet potatoes, peeled and cubed
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 4 cups chicken broth
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 slices bacon
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh chives
Instructions
- Place the cubed potatoes, diced onion, minced garlic, chicken broth, salt, and black pepper into the slow cooker. Stir once to combine.
- Cover and cook on low for 7 hours until the potatoes are very soft.
- Use a potato masher to break down some of the potatoes right in the slow cooker for a thicker texture. Leave some chunks for body.
- Stir in the milk and 1/2 cup of the shredded cheddar cheese until the cheese melts and the soup looks creamy.
- While the soup finishes, cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble into small pieces.
- Ladle the soup into bowls. Top each serving with the remaining shredded cheddar cheese, crumbled bacon, and chopped chives.
Notes
Cuisine: American
Equipment: Slow Cooker, Skillet, Potato Masher
Slow Cooker BBQ Pulled Pork with Sweet Corn Spoonbread
This slow cooker BBQ pulled pork turns out tender and flavorful with almost no hands-on time. The sweet corn spoonbread bakes up soft and custardy on the side, giving you a complete meal that feels special for holiday hosting.
The smoky and tangy pork balances nicely with the mild sweetness of the corn side. You can start the slow cooker early and finish the spoonbread closer to dinner so everything stays hot and fresh for guests.
Equipment
- Slow Cooker
- Mixing Bowl
- Baking Dish
Ingredients
- 2 pounds pork shoulder
- 1 cup barbecue sauce
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1 cup corn kernels
- 3/4 cup yellow cornmeal
- 1 cup milk
- 2 large eggs
- 2 tablespoons butter, melted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup shredded cheddar cheese
Instructions
- Place the sliced onion in the bottom of the slow cooker and set the pork shoulder on top.
- Stir together the barbecue sauce, brown sugar, apple cider vinegar, smoked paprika, and minced garlic. Pour the mixture over the pork.
- Cover and cook on low for 8 hours until the pork pulls apart easily with a fork.
- About 30 minutes before serving, preheat the oven to 375 degrees and grease a small baking dish.
- In a bowl, whisk the cornmeal, baking powder, and salt. Add the milk, eggs, and melted butter, then stir in the corn kernels and cheddar cheese until just combined.
- Pour the batter into the baking dish and bake for 25 to 30 minutes until the top is golden and the center is set.
- Shred the pork in the slow cooker and serve it alongside slices of the warm spoonbread.
Notes
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Baking Dish
Slow Cooker Eggnog Bread Pudding with Bourbon Caramel Sauce
This slow cooker bread pudding turns classic holiday eggnog into an easy dessert for gatherings. It works well after a big meal when you want something warm and festive without extra oven space. The result is soft and creamy with gentle spice notes throughout.
The bourbon caramel sauce adds a rich finish that complements the eggnog flavor. It comes together while the pudding cooks, so everything is ready at the same time.
Equipment
- Slow Cooker
- Mixing Bowl
- Saucepan
Ingredients
- 4 cups cubed stale bread
- 2 cups eggnog
- 3 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/2 cup packed brown sugar
- 4 tablespoons unsalted butter
- 1/4 cup heavy cream
- 3 tablespoons bourbon
Instructions
- Lightly grease the inside of the slow cooker. Place the bread cubes inside.
- In a mixing bowl, whisk together the eggnog, eggs, granulated sugar, vanilla extract, nutmeg, and cinnamon until smooth.
- Pour the mixture evenly over the bread cubes. Press down gently so all the bread soaks up the liquid.
- Cover and cook on low for 3 to 4 hours, until the center is set and no longer liquid.
- When the bread pudding is nearly done, make the sauce. In a small saucepan over medium heat, melt the butter with the brown sugar.
- Stir in the heavy cream and bourbon. Simmer for 3 to 4 minutes, stirring often, until the sauce thickens slightly.
- Spoon the warm bread pudding into bowls and drizzle with the bourbon caramel sauce before serving.
Notes
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Saucepan
Slow Cooker Spiced Mulled Wine with Orange and Star Anise
This spiced mulled wine warms up quickly in the slow cooker and fills the kitchen with the scent of citrus and warm spices. It works well for holiday open houses or quiet evenings when you want something festive without standing over the stove.
The finished drink tastes rich and aromatic, with bright orange notes balanced by the subtle licorice flavor of star anise. It stays gently spiced and smooth enough to sip throughout the evening.
Equipment
- Slow Cooker
Ingredients
- 1 bottle (750 ml) dry red wine
- 1/4 cup honey
- 1 orange, thinly sliced
- 3 star anise pods
- 2 cinnamon sticks
- 4 whole cloves
- Extra orange slices, for serving
Instructions
- Pour the bottle of red wine into the slow cooker.
- Add the honey, orange slices, star anise pods, cinnamon sticks, and cloves.
- Stir gently until the honey dissolves into the wine.
- Cover and cook on low for 2 hours.
- Ladle into mugs and garnish each serving with an extra orange slice.
Notes
Cuisine: American
Equipment: Slow Cooker
Slow Cooker Green Bean Casserole with Fried Onions and Mushrooms
This slow cooker green bean casserole turns a holiday classic into an easy side that frees up oven space. It works well for Thanksgiving or Christmas gatherings when you need a reliable dish that stays warm until serving time.
The result is tender green beans and mushrooms in a light creamy sauce with savory depth. Crispy fried onions on top add the crunch that makes each bite satisfying.
Equipment
- Slow Cooker
- Mixing Bowl
Ingredients
- 1 pound fresh green beans, trimmed and halved
- 8 ounces cremini mushrooms, sliced
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup store-bought fried onions
Instructions
- Add the green beans, mushrooms, onion, and garlic to the slow cooker.
- In a small bowl, whisk together the heavy cream, vegetable broth, thyme, salt, and pepper.
- Pour the cream mixture over the vegetables and stir gently to coat everything evenly.
- Cover and cook on low for 4 hours until the green beans are tender but still hold their shape.
- Just before serving, sprinkle the fried onions evenly over the top.
Notes
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl
Slow Cooker Sausage, Chestnut, and Herb Stuffing
This stuffing combines savory sausage with sweet chestnuts and plenty of fresh herbs for a dish that feels special without extra work. It is a smart choice for holiday meals when you want to keep the oven free for the main roast or desserts.
The slow cooker keeps the stuffing moist inside while the edges turn lightly golden. Chestnuts add a subtle nutty bite that balances the herbs and sausage nicely.
Equipment
- Slow Cooker
- Skillet
- Mixing Bowl
Ingredients
- 1/2 pound ground sausage
- 1 small onion, finely chopped
- 2 celery ribs, diced
- 1 cup roasted chestnuts, roughly chopped
- 5 cups cubed day-old bread
- 2 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 1/4 cup chopped fresh parsley
- 1 1/2 cups chicken broth
- 3 tablespoons unsalted butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Brown the sausage in a skillet over medium heat, breaking it up as it cooks. Drain any excess fat and set the sausage aside.
- Add the onion and celery to the same skillet. Cook for 3 to 4 minutes until the vegetables soften.
- In a large mixing bowl, combine the bread cubes, cooked sausage, onion and celery mixture, chestnuts, sage, thyme, parsley, salt, and pepper.
- Pour the chicken broth and melted butter over the bread mixture. Stir gently until everything is evenly moistened.
- Transfer the mixture to the slow cooker. Cover and cook on low for 3 to 4 hours until the stuffing is heated through and lightly set at the edges.
Notes
Cuisine: American
Equipment: Slow Cooker, Skillet, Mixing Bowl
Slow Cooker Mulled Cider-Poached Pears with Mascarpone Cream
This slow cooker recipe turns simple pears into an elegant holiday dessert. The fruit simmers in spiced cider until tender and infused with warm cinnamon and citrus notes. It comes together with little hands-on time, so you can focus on other dishes while it cooks.
The finished pears taste lightly sweet and spiced, with a soft texture that pairs well with the cool, creamy mascarpone topping. Serve it after a big meal or as part of a dessert spread for guests.
Equipment
- Slow Cooker
- Mixing Bowl
Ingredients
- 4 ripe but firm Bosc pears
- 4 cups apple cider
- 1 cinnamon stick
- 4 whole cloves
- 1 star anise pod
- 1 orange, thinly sliced
- 2 tablespoons brown sugar
- 8 ounces mascarpone cheese
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Peel the pears and slice a small piece off the bottom of each so they stand upright. Place them in the slow cooker.
- Pour the apple cider over the pears. Add the cinnamon stick, cloves, star anise, orange slices, and brown sugar.
- Cover and cook on low for 3 to 4 hours, until the pears are tender when pierced with a knife.
- Remove the pears with a slotted spoon and let them cool slightly. Discard the spices and orange slices from the liquid.
- In a mixing bowl, combine the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract. Beat until smooth and slightly thickened.
- Place each pear in a serving dish and spoon some of the reduced cider over the top if desired. Add a generous dollop of mascarpone cream to each pear before serving.
Notes
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl
