Make Thanksgiving easier and even more delicious with these Thanksgiving crockpot recipes—stress-free dishes that cook themselves while you enjoy the holiday!

Thanksgiving shouldn’t leave you exhausted before the feast even begins. That’s where these Thanksgiving crockpot recipes come in—slow-cooked sides, mains, and comforting holiday favorites that simmer to perfection while you relax with family!

The Best Thanksgiving Crockpot Recipes

1. Slow Cooker Herb Butter Turkey Breast With Pan-Style Gravy

Ingredients

For The Turkey Breast

• Boneless skin-on turkey breast – 3 to 4 lbs
• Unsalted butter – 6 tbsp, softened to room temperature
• Olive oil – 1 tbsp
• Fresh garlic – 5 cloves, finely minced
• Fresh rosemary – 1 tbsp, finely chopped
• Fresh thyme – 1 tbsp, finely chopped
• Fresh sage – 1 tbsp, finely chopped
• Lemon zest – from 1 lemon
• Fine sea salt – 2 tsp
• Freshly ground black pepper – 1 1/2 tsp
• Smoked paprika – 1 tsp

For The Crockpot Base

• Yellow onion – 1 large, sliced into thick rings
• Carrots – 2 large, cut into chunky pieces
• Celery – 2 stalks, cut into chunky pieces
• Chicken or turkey broth – 1 1/2 cups
• Fresh rosemary sprig – 1
• Fresh thyme sprigs – 2

For The Gravy

• Cooking liquid from crockpot – about 2 cups
• Unsalted butter – 2 tbsp
• All-purpose flour – 2 1/2 tbsp
• Extra broth – 1/2 to 1 cup, as needed
• Salt and pepper – to taste
• Extra squeeze of lemon juice – from 1/4 lemon

How To Turn Your Crockpot Into A Turkey Roasting Pan

• In a small bowl, add softened butter, olive oil, minced garlic, chopped rosemary, thyme, sage, lemon zest, salt, pepper, and smoked paprika. Mash everything together with a fork until it becomes a thick, fragrant paste.
• Pat the turkey breast dry with paper towels. Dry meat sears and browns better, even in a slow cooker. If the skin looks extra thick, gently loosen it with your fingers: slide your hand between the skin and the meat to create pockets without tearing through.
• Take half the herb butter and push it under the loosened turkey skin, spreading it over as much of the breast as possible. Press the skin back down so it hugs the meat. Rub the remaining butter all over the outside: top, sides, and even the underside. Your hands should smell like a herb garden and a steakhouse had a baby.
• Place the onion rings in the bottom of the crockpot in an even layer. Scatter in the carrot and celery pieces. Tuck in the rosemary and thyme sprigs. Pour the broth into the crockpot around the vegetables, not directly over the turkey.
• Place the seasoned turkey breast on top of the vegetables, skin side up. This keeps it lifted above the liquid, so it steams and roasts instead of boiling.
• Cover the crockpot with the lid.
• Cook on LOW for 5–7 hours, until the internal temperature reaches 165°F in the thickest part of the breast.
• Or cook on HIGH for about 3–4 hours, checking earlier if your crockpot runs hot.
• Avoid lifting the lid constantly. Every peek drops the heat and stretches the cooking time.
• When the turkey hits 165°F, lift it out carefully and set it on a cutting board. Cover it loosely with foil and let it rest for 15–20 minutes.
• This rest lets the juices redistribute instead of rushing out all over your knife.
• Pour the contents of the crockpot through a fine mesh strainer into a large bowl or measuring jug. Press the vegetables gently with the back of a spoon to squeeze out every drop of flavor. Discard the solids.
• In a medium saucepan, melt 2 tbsp butter over medium heat. Sprinkle in the flour and whisk until a smooth paste forms. Keep whisking for 1–2 minutes, until the roux turns a light golden color.
• Slowly pour in the strained cooking liquid while whisking constantly. Once that’s smooth, add extra broth as needed until you reach your preferred gravy thickness.
• Let it simmer for 3–5 minutes, whisking occasionally. Taste and adjust with salt, pepper, and a small squeeze of lemon juice for brightness.

Slice And Serve

• Slice the rested turkey breast into thick, even slices. Arrange on a platter, spoon some gravy over the top, and serve extra gravy on the side. That’s your showstopper protein done in the corner of your kitchen while you did anything except babysit a roasting pan.

2. Crockpot Sausage And Apple Stuffing

Ingredients

For The Stuffing Mix

• Day-old French or Italian bread – about 1 lb, cut into 3/4-inch cubes
• Breakfast sausage or mild Italian sausage – 1 lb, casings removed
• Unsalted butter – 6 tbsp
• Yellow onion – 1 large, finely diced
• Celery – 3 stalks, finely diced
• Granny Smith apple – 2 medium, peeled and diced small
• Fresh garlic – 3 cloves, minced

Liquid And Seasoning

• Chicken or turkey broth – 2 1/2 to 3 cups, warmed
• Eggs – 2 large, lightly beaten
• Fresh sage – 1 1/2 tbsp, finely chopped
• Fresh thyme – 1 tbsp, finely chopped
• Fresh parsley – 1/4 cup, finely chopped
• Fine sea salt – 1 1/2 tsp
• Black pepper – 1 tsp
• Dried rubbed sage – 1 tsp (for that classic stuffing perfume)

Optional Add-Ins

• Dried cranberries – 1/2 cup
• Toasted pecans – 1/2 cup, roughly chopped

How To Turn Bread Cubes Into Golden Holiday Stuffing

• Spread the bread cubes on a baking sheet. Bake at 300°F for 15–20 minutes, tossing once, until they feel dry and slightly crisp on the edges. Let them cool. This step stops your stuffing from turning into soggy bread pudding.
• In a large skillet over medium-high heat, crumble in the sausage. Cook for 7–9 minutes, breaking it up with a spoon, until it browns deeply and no pink remains. Transfer the sausage to a large mixing bowl, leaving some drippings in the skillet.
• In the same skillet, add butter. Once it melts, add diced onion and celery. Cook for 6–8 minutes over medium heat, stirring occasionally, until they soften and edges turn golden.
• Stir in diced apples and cook for another 3–4 minutes. Add garlic and cook for 1 minute. Turn off the heat.
• Add the dried bread cubes to the bowl with the sausage. Pour the vegetable-apple mixture over the top. Sprinkle in chopped sage, thyme, parsley, dried sage, salt, and pepper. Toss everything together gently with your hands or a large spoon.
• In a separate bowl or large measuring jug, whisk warm broth with the beaten eggs. Pour this mixture evenly over the bread mixture, stirring as you go.
• The bread should feel moist but not drowned. If it looks dry in spots, add more broth a little at a time.
• Stir in dried cranberries and toasted pecans if you want sweetness and crunch. Taste a small piece and adjust seasoning with extra salt or pepper if needed.
• Grease the crockpot insert with butter or spray. Spoon in the stuffing mixture and pat it down gently without packing it too tightly.
• Cover and cook on LOW for 4–5 hours, or HIGH for about 2 1/2–3 hours. The edges turn golden and crisp, and the center stays moist and tender.
• For a crispier top, transfer the stuffing to a buttered baking dish after slow cooking and run it under the broiler for 3–5 minutes until the top turns deeply golden. Watch it closely. This gives you the best of both worlds: crockpot convenience and oven texture.

3. Slow Cooker Sweet Potato Casserole With Pecan Crumble

Ingredients

For The Sweet Potato Base

• Sweet potatoes – 3 lbs, peeled and cut into large chunks
• Unsalted butter – 6 tbsp, melted
• Brown sugar – 1/2 cup, packed
• Maple syrup – 1/4 cup
• Heavy cream or half-and-half – 1/3 cup
• Eggs – 2 large
• Vanilla extract – 2 tsp
• Ground cinnamon – 1 1/2 tsp
• Ground nutmeg – 1/2 tsp
• Fine sea salt – 1 tsp

For The Pecan Crumble Topping

• Chopped pecans – 1 1/2 cups
• Brown sugar – 1/2 cup, packed
• All-purpose flour – 1/3 cup
• Unsalted butter – 4 tbsp, melted
• Ground cinnamon – 1/2 tsp
• Pinch of salt

How To Turn Sweet Potatoes Into Dessert-Adjacent Heaven

• Add sweet potato chunks to the crockpot. Pour in 1/2 cup water. Cover and cook on HIGH for 3–4 hours or LOW for 6–7 hours, until the sweet potatoes feel very soft when pierced with a fork.
• Drain any remaining water. Add melted butter, brown sugar, maple syrup, cream, vanilla, cinnamon, nutmeg, and salt to the sweet potatoes.
• Mash everything with a potato masher until smooth or slightly rustic, depending on your texture preference.
• Let the mixture cool slightly for 5 minutes so it doesn’t scramble the eggs. Whisk the eggs lightly in a small bowl, then stir them into the sweet potatoes until fully incorporated.
• Spread the mixture evenly in the crockpot insert, smoothing the top with a spatula. Cover while you make the topping.
• In a bowl, stir together pecans, brown sugar, flour, cinnamon, salt, and melted butter. The mixture should look like chunky, glossy crumbles.
• Sprinkle the pecan crumble evenly over the sweet potato surface.
• Cover and cook on HIGH for about 1 1/2–2 hours, or LOW for 3–4 hours. The edges should set and the topping should feel toasty and firm when pressed lightly.

Serve Warm

• Scoop out generous spoonfuls so each serving captures both sweet potato and crunchy topping. This dish walks right on the line between side and dessert, and no one complains.

4. Crockpot Green Bean Casserole Glow-Up

Ingredients

For The Casserole

• Fresh green beans – 2 lbs, trimmed and cut into 2-inch pieces
• Unsalted butter – 4 tbsp
• Yellow onion – 1 medium, finely diced
• Cremini or button mushrooms – 8 oz, sliced
• Fresh garlic – 3 cloves, minced
• All-purpose flour – 1/4 cup
• Chicken or vegetable broth – 1 1/2 cups
• Heavy cream – 3/4 cup
• Worcestershire sauce – 1 tsp
• Fine sea salt – 1 1/4 tsp
• Black pepper – 3/4 tsp
• Ground white pepper – 1/4 tsp (for extra depth)

For The Topping

• Crispy fried onions – 2 cups
• Grated Parmesan cheese – 1/4 cup

How To Make Green Bean Casserole Actually Interesting

• Bring a large pot of salted water to a boil. Add green beans and cook for 4–5 minutes until they turn bright green and slightly tender.
• Immediately drain and plunge them into a large bowl of ice water. This locks in color and stops the cooking. Drain well.
• In a large skillet over medium heat, melt butter. Add diced onion and cook for 4–5 minutes until translucent. Add mushrooms and cook for another 5–7 minutes, until they release their juices and then start to brown lightly.
• Stir in garlic and cook for 1 minute.
• Sprinkle flour over the onion-mushroom mixture. Stir for 1–2 minutes to cook off the raw flour taste.
• Slowly pour in broth while whisking or stirring until smooth. Add cream and Worcestershire sauce.
• Bring the mixture to a gentle simmer and cook for 3–4 minutes, until it thickens into a silky sauce.
• Season with salt, black pepper, and white pepper.
• Grease the crockpot insert lightly. Add the blanched green beans, then pour the mushroom cream sauce over them. Stir everything together until the beans get coated thoroughly.
• Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours. Stir once halfway through cooking to keep everything evenly sauced.
• About 20 minutes before serving, sprinkle crispy fried onions and Parmesan over the top. Cover again and cook until the onions warm through and the cheese melts slightly.
• Stir once for a “messy but delicious” style, or leave the topping intact and scoop down through the crisp layer, letting everyone discover the creamy beans underneath.

5. Slow Cooker Cranberry BBQ Meatballs

Ingredients

For The Meatballs

• Ground beef – 1 lb (80/20)
• Ground pork – 1 lb
• Egg – 1 large
• Breadcrumbs – 1 cup, plain or Italian
• Milk – 1/3 cup
• Yellow onion – 1/2 medium, very finely minced
• Fresh garlic – 3 cloves, minced
• Worcestershire sauce – 1 tbsp
• Fine sea salt – 1 1/2 tsp
• Black pepper – 1 tsp
• Dried oregano – 1 tsp
• Smoked paprika – 1 tsp

(You can also use 2 lbs of good quality frozen cocktail meatballs if you want to skip rolling—your crockpot won’t complain.)

For The Cranberry BBQ Sauce

• Whole berry cranberry sauce – 1 (14 oz) can
• BBQ sauce – 1 1/2 cups (pick a smoky, not overly sweet one)
• Brown sugar – 2 tbsp
• Apple cider vinegar – 1 1/2 tbsp
• Dijon mustard – 1 tbsp
• Garlic powder – 1 tsp
• Onion powder – 1 tsp

How To Turn Meatballs Into A Thanksgiving Appetizer People Actually Remember

• In a large bowl, stir together breadcrumbs and milk until the crumbs soak it up. Let this sit for 2–3 minutes.
• Add ground beef, ground pork, egg, minced onion, garlic, Worcestershire sauce, salt, pepper, oregano, and smoked paprika.
• Mix gently with your hands until everything just comes together. Don’t overwork it or the meatballs turn dense.
• Roll the mixture into meatballs about 1 to 1 1/4 inches wide. Place them on a parchment-lined baking sheet.
• Preheat the oven to 400°F. Bake the meatballs for 12–15 minutes until they look browned on the outside. They finish cooking in the crockpot, but this initial bake adds great flavor and keeps them from falling apart.
• In a mixing bowl, whisk together cranberry sauce, BBQ sauce, brown sugar, apple cider vinegar, Dijon mustard, garlic powder, and onion powder. The cranberry lumps break up as you whisk, turning into a glossy, tangy-sweet sauce.
• Pour a thin layer of sauce into the bottom of the crockpot. Add the meatballs in an even layer. Pour the remaining sauce over the top and gently toss or stir so every meatball gets a coat.
• Cover and cook on LOW for 3–4 hours or HIGH for 1 1/2–2 hours. The sauce thickens and clings to the meatballs.
• Switch the crockpot to “Warm.” Stick toothpicks in a few meatballs, set out a small bowl of extra sauce if you kept some aside, and watch the platter empty faster than the turkey.

A Cozy Send-Off With Thanksgiving Crockpot Recipes

When the oven runs at full capacity and every burner already has a job, your slow cooker steps in like the reliable friend who shows up early and asks, “What needs doing?” These thanksgiving crockpot recipes keep the flavors big and the chaos small, so you spend more time at the table and less time sprinting around the kitchen.

Save this page, plug in that crockpot, and let it quietly carry half your holiday menu while you enjoy your own Thanksgiving for once.