10 Pretty Lazy Thanksgiving Crockpot Recipes Anyone Can Make

Thanksgiving dinner is often associated with chaos: a crowded kitchen, a pile of dirty dishes, and an oven that never seems to have enough space. If you are trying to host a holiday meal without losing your mind, your slow cooker is the most valuable tool you own.

Using a Crockpot frees up valuable oven space for pies and rolls while allowing you to prep hours in advance. The following recipes are designed for the “lazy” cook—meaning they require minimal chopping, active monitoring, or complex techniques. They deliver classic holiday flavors with a fraction of the effort, letting you actually enjoy the day with your family.

1. Herb-Butter Turkey Breast

Cooking a whole turkey can be intimidating, but a turkey breast in the slow cooker is almost foolproof. This method ensures the meat stays incredibly moist because it essentially self-bastes in the enclosed environment. It is perfect for smaller gatherings or as a supplement to the main bird.

Ingredients

• 1 bone-in turkey breast (6-7 pounds), thawed
• 1/2 cup unsalted butter, softened
• 1 tablespoon fresh rosemary, minced
• 1 tablespoon fresh thyme, minced
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup chicken broth

How to Make

1. Pat the turkey breast completely dry with paper towels.
2. In a small bowl, mix the softened butter, rosemary, thyme, garlic powder, salt, and pepper to create a herb paste.
3. Rub the butter paste all over the turkey, including under the skin where possible.
4. Pour the chicken broth into the bottom of the slow cooker insert.
5. Place the turkey breast inside. Cover and cook on Low for 6 to 7 hours.
6. Check the internal temperature; it should reach 165°F. Let it rest for 20 minutes before slicing.

Nutrition Facts

Nutrient	Amount per Serving
Calories	340
Protein	48g
Carbohydrates	1g
Fat	15g

2. Creamy Garlic Mashed Potatoes

The traditional method of making mashed potatoes involves boiling water, draining heavy pots, and rushing to mash them before they get cold. This recipe removes the draining step entirely. The potatoes cook directly in the liquid, absorbing all the flavor and starch for a creamier texture.

Ingredients

• 5 pounds Russet potatoes, peeled and chopped into 1-inch cubes
• 1 1/2 cups chicken or vegetable broth
• 1/2 cup butter, cut into cubes
• 1 teaspoon garlic powder (or 3 cloves minced fresh garlic)
• 1/2 cup sour cream
• 1/3 cup milk (warmed)
• Salt and pepper to taste

How to Make

1. Place the chopped potatoes, broth, butter, and garlic into the slow cooker.
2. Cover and cook on High for 3 to 4 hours or Low for 7 to 8 hours, until the potatoes are fork-tender.
3. Do not drain the liquid. Mash the potatoes directly in the pot using a potato masher.
4. Stir in the sour cream and warmed milk until you reach your desired consistency.
5. Season with salt and pepper. Keep on the “Warm” setting until serving.

Nutrition Facts

Nutrient	Amount per Serving
Calories	290
Protein	5g
Carbohydrates	45g
Fat	11g

3. Savory Sausage and Herb Stuffing

Stuffing made in a slow cooker turns out soft, moist, and deeply flavorful. While you won’t get the crispy top layer of an oven-baked dressing, the texture is comforting and classic. This method saves you from having to stuff the bird or use a casserole dish.

Ingredients

• 12 cups dry bread cubes (white or sourdough work best)
• 1 pound ground pork sausage, browned and drained
• 1 cup onion, diced
• 1 cup celery, diced
• 2 teaspoons poultry seasoning
• 1 teaspoon dried sage
• 2 1/2 cups chicken or turkey broth
• 2 eggs, beaten
• 1/4 cup melted butter

How to Make

1. Lightly grease the interior of your slow cooker.
2. In a large mixing bowl, combine the bread cubes, cooked sausage, onion, celery, poultry seasoning, and sage.
3. In a separate small bowl, whisk together the broth, beaten eggs, and melted butter.
4. Pour the liquid mixture over the bread mixture and toss gently until coated.
5. Transfer everything to the slow cooker. Cover and cook on Low for 4 hours.
6. Fluff with a fork before serving.

Nutrition Facts

Nutrient	Amount per Serving
Calories	310
Protein	12g
Carbohydrates	38g
Fat	14g

4. Brown Sugar Pecan Sweet Potatoes

This dish straddles the line between a side dish and a dessert. Cooking sweet potatoes low and slow allows their natural sugars to caramelize, making them incredibly tender. The pecan topping adds a necessary crunch to contrast the soft potatoes.

Ingredients

• 4 large sweet potatoes, peeled and sliced into rounds
• 1/2 cup packed brown sugar
• 1/4 cup salted butter, melted
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup chopped pecans

How to Make

1. Place the sliced sweet potatoes in the slow cooker.
2. In a small bowl, whisk together the brown sugar, melted butter, cinnamon, and nutmeg.
3. Pour the mixture over the potatoes and toss to coat evenly.
4. Cover and cook on High for 3 to 4 hours.
5. Sprinkle the chopped pecans over the top during the last 30 minutes of cooking.

Nutrition Facts

Nutrient	Amount per Serving
Calories	245
Protein	3g
Carbohydrates	42g
Fat	8g

5. No-Fuss Green Bean Casserole

Green bean casserole is a staple that usually requires pre-cooking ingredients on the stove. This version simplifies the process by combining everything in the slow cooker. It keeps the oven free and stays warm throughout dinner service.

Ingredients

• 3 cans (14.5 oz each) cut green beans, drained
• 1 can (10.5 oz) cream of mushroom soup
• 1/3 cup milk
• 1 teaspoon soy sauce
• 1/4 teaspoon black pepper
• 1 1/2 cups French fried onions (divided)

How to Make

1. Grease the slow cooker insert lightly.
2. Combine the drained green beans, mushroom soup, milk, soy sauce, pepper, and 1/2 cup of the fried onions in the pot. Stir well.
3. Cover and cook on Low for 2 to 3 hours.
4. Just before serving, sprinkle the remaining 1 cup of fried onions on top.
5. Keep the lid off or askew for 10 minutes to let the topping crisp up slightly, though it will remain softer than the oven version.

Nutrition Facts

Nutrient	Amount per Serving
Calories	160
Protein	3g
Carbohydrates	18g
Fat	9g

6. 5-Ingredient Corn Spoonbread

This is often called corn casserole or corn pudding. It is a dense, sweet, and savory side dish that pairs perfectly with turkey and gravy. Using a boxed corn muffin mix makes this one of the easiest recipes on this list.

Ingredients

• 1 can (15 oz) whole kernel corn, drained
• 1 can (14.75 oz) cream-style corn (do not drain)
• 1 box (8.5 oz) corn muffin mix (like Jiffy)
• 1 cup sour cream
• 1/2 cup butter, melted

How to Make

1. Spray the slow cooker stoneware with non-stick cooking spray.
2. In a bowl, mix the whole corn, cream-style corn, muffin mix, sour cream, and melted butter until combined.
3. Pour the batter into the slow cooker.
4. Place a paper towel or clean kitchen towel under the lid (pulling it taut so it doesn’t touch the food) to catch condensation.
5. Cover and cook on High for 2.5 to 3 hours. The center should be set and firm.

Nutrition Facts

Nutrient	Amount per Serving
Calories	280
Protein	4g
Carbohydrates	32g
Fat	16g

7. Honey Orange Glazed Carrots

Carrots are a great way to add color to a beige Thanksgiving plate. This recipe uses honey and orange juice to highlight the vegetable’s natural sweetness. It is a lighter option compared to the heavy casseroles typically served.

Ingredients

• 2 pounds baby carrots
• 1/2 cup honey
• 4 tablespoons butter, cut into pieces
• 1/4 cup orange juice
• 1/2 teaspoon salt
• Parsley for garnish

How to Make

1. Add the carrots to the slow cooker.
2. Top with honey, butter pieces, orange juice, and salt.
3. Cover and cook on High for 3 hours or Low for 5 to 6 hours.
4. Stir well before serving to coat the carrots in the glaze that forms at the bottom.
5. Garnish with fresh parsley if desired.

Nutrition Facts

Nutrient	Amount per Serving
Calories	140
Protein	1g
Carbohydrates	26g
Fat	4g

8. Homemade Cinnamon Cranberry Sauce

Once you make cranberry sauce from scratch, you will likely never go back to the canned jelly. The slow cooker breaks the berries down gently, creating a thick, jam-like consistency. It can be made a day or two in advance to save even more time.

Ingredients

• 1 bag (12 oz) fresh cranberries
• 1 cup granulated white sugar
• 1/4 cup orange juice
• 1 cinnamon stick
• 1 teaspoon orange zest

How to Make

1. Rinse the cranberries and discard any that look shriveled.
2. Add cranberries, sugar, orange juice, and the cinnamon stick to the slow cooker.
3. Cover and cook on High for 3 hours. Stir once halfway through.
4. Remove the cinnamon stick. Stir the sauce well; the berries should be burst and the texture thick.
5. Transfer to a dish and refrigerate until serving. It thickens further as it cools.

Nutrition Facts

Nutrient	Amount per Serving
Calories	110
Protein	0g
Carbohydrates	28g
Fat	0g

9. No-Boil Macaroni and Cheese

Macaroni and cheese is a crowd favorite, especially for the kids. This recipe avoids the need to boil pasta separately. However, it is crucial to serve this immediately once cooked, as pasta in a slow cooker can become mushy if left on the “keep warm” setting for too long.

Ingredients

• 16 oz elbow macaroni (uncooked)
• 4 cups milk (whole milk works best)
• 1 can (12 oz) evaporated milk
• 3 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 teaspoon mustard powder
• Salt and pepper to taste

How to Make

1. Grease the slow cooker generously.
2. Add the uncooked macaroni, milk, evaporated milk, shredded cheeses, mustard powder, salt, and pepper. Stir well.
3. Cover and cook on Low for 2 to 2.5 hours.
4. Stir halfway through cooking to prevent the pasta from sticking together.
5. Check doneness around the 2-hour mark to avoid overcooking.

Nutrition Facts

Nutrient	Amount per Serving
Calories	420
Protein	18g
Carbohydrates	44g
Fat	20g

10. Spiced Hot Apple Cider

Thanksgiving isn’t just about the food; it is about the atmosphere. Having a hot drink simmering in the corner makes the whole house smell like autumn. This cider is welcoming for guests as they arrive and keeps warm all day long.

Ingredients

• 1/2 gallon apple cider (or unfiltered apple juice)
• 3 cinnamon sticks
• 1 teaspoon whole cloves
• 1 orange, sliced into rounds
• 1/2 cup fresh cranberries (optional, for look)

How to Make

1. Pour the apple cider into the slow cooker.
2. Add the cinnamon sticks, cloves, orange slices, and cranberries.
3. Cover and cook on Low for 3 to 4 hours.
4. Keep on the “Warm” setting throughout the party. Ladle into mugs to serve.

Nutrition Facts

Nutrient	Amount per Serving
Calories	120
Protein	0g
Carbohydrates	30g
Fat	0g

Frequently Asked Questions

Can I put frozen meat directly in the slow cooker?

It is generally not recommended to put large cuts of frozen meat, like a turkey breast, directly into a slow cooker. The slow heating process keeps the meat in the “danger zone” for bacterial growth for too long. Always thaw your meat in the refrigerator before cooking.

How do I stop condensation from making my casseroles watery?

This is a common issue with slow cookers. To prevent water from dripping off the lid onto your stuffing or corn casserole, place a clean kitchen towel or a layer of paper towels over the top of the pot before placing the lid on. The towel absorbs the moisture.

Can I double these recipes?

Most of these recipes can be doubled, provided your slow cooker is large enough (6 quarts or larger). However, if you overfill the pot, the cooking time will increase significantly. Ensure the pot is no more than three-quarters full for even cooking.

Conclusion

Thanksgiving does not have to result in a kitchen meltdown. By utilizing your slow cooker for these “lazy” recipes, you save time, reduce the pile of mixing bowls, and free up your oven for the items that truly need it. Whether you make the turkey breast, the stuffing, or just the hot cider, these recipes allow you to focus less on the work and more on the people around your table. Happy Thanksgiving!