8 Thanksgiving Sides You Can Make in a Slow Cooker
Thanksgiving dinner is wonderful until you realize the turkey needs the oven, the rolls are waiting their turn, and three casseroles somehow need to bake at the same time. Sound familiar? That’s when your slow cooker becomes the kitchen helper you didn’t know you needed.
And those side dishes deserve some attention. According to Campbell’s 2025 State of the Sides survey, 63% of surveyed Thanksgiving celebrants said they preferred sides over turkey. Fortunately, several holiday favorites can cook right on your countertop. Here are eight delicious options that free up oven space without boring your holiday menu.
Slow Cooker Mashed Potatoes
Mashed potatoes are practically mandatory at Thanksgiving, but peeling, chopping, boiling, and draining a giant pot of potatoes isn’t anyone’s idea of holiday fun.
That’s why Swanson’s Slow Cooker Loaded Mashed Potatoes are worth trying.
The recipe uses five pounds of whole, unpeeled red potatoes cooked in chicken broth. After about four hours on HIGH, you mash everything directly in the cooker without draining the broth.
Then comes the good stuff: Cheddar cheese, cream cheese, butter, crispy bacon, and green onions.
The recipe makes 16 servings, making it especially handy for bigger gatherings. Better yet, the potatoes can stay on WARM for up to two hours.
Just remember that these are loaded mashed potatoes, so they’re a little different from the plain, buttery version usually served with gravy.
Slow Cooker Green Bean Casserole
Something about creamy green beans topped with crunchy fried onions makes Thanksgiving feel complete.
Sarah Olson’s slow cooker green bean casserole delivers those familiar flavors without occupying an oven rack.
The recipe combines canned cut green beans, cream of mushroom soup, milk, seasonings, and French-fried onions. Everything cooks on HIGH for about two and a half hours.
Here’s the clever part: instead of baking the casserole to crisp the topping, you brown the reserved onions separately in a dry skillet for approximately three minutes.
Sprinkle them over the casserole before serving for that delicious contrast between creamy beans and crispy onions.
The recipe serves 20 and can stay warm for up to three hours, but watch the edges for scorching.
Slow Cooker Mac and Cheese
If your family loves mac and cheese, you already know this dish can disappear surprisingly fast.
The great thing about Southern Bite’s Crock Pot Mac and Cheese is that you don’t even need to boil the pasta first.
Put uncooked elbow macaroni directly into the slow cooker with sharp Cheddar, American cheese, evaporated milk, whole milk, butter, and seasonings.
Cook everything on LOW for about two hours, stirring halfway through.
The result is a thick, creamy cheese sauce surrounding tender pasta. No separate saucepot or baking dish required.
There’s one catch, though. Recipe developer Stacey Little warns against cooking this dish for hours beyond the recommended time because the pasta can turn mushy.
Plan to make this one close to serving time rather than early in the morning.
Slow Cooker Sweet Potato Casserole
Sweet potato casserole adds sweetness to a table full of savory dishes, and this version doesn’t require roasting the potatoes beforehand.
Samantha Skaggs’ slow cooker sweet potato casserole starts with peeled sweet potatoes cooked until tender.
After draining, mash them with warm milk, butter, maple syrup, vanilla, lemon juice, and warm spices.
Finish with a generous layer of toasted pecans.
Depending on your schedule, cook the potatoes for six to seven hours on LOW or three to four hours on HIGH, then mash them and cook for another 15 to 30 minutes.
Here’s a useful holiday trick: you can toast the pecans up to two weeks ahead and store them in an airtight container.
Add them right before serving to preserve their crunch.
Slow Cooker Stuffing
Stuffing takes up valuable oven space, especially when you’re preparing enough for a crowd.
Luckily, The Magical Slow Cooker’s stuffing recipe offers another way to prepare this holiday classic.
It starts with dried bread cubes, sautéed onions, celery, garlic, butter, herbs, eggs, and chicken or turkey broth.
Cook the mixture on HIGH for 30 minutes, then switch to LOW for another three to four hours.
Expect soft, moist stuffing with plenty of savory herb flavor, not the evenly crisp surface you’d get from baking.
One practical trick is to dry your bread cubes a full day in advance. That removes one job from your Thanksgiving morning schedule.
Because the recipe contains eggs, check that the center reaches 165°F before serving.
Slow Cooker Glazed Carrots
Sometimes you need a colorful side dish that doesn’t require cream, cheese, or another casserole pan.
That’s where Dinner at the Zoo’s slow cooker glazed carrots come in.
This recipe combines sliced carrots with melted butter, brown sugar, cinnamon, nutmeg, and salt.
Cook them on HIGH for about three hours until tender, then finish with chopped parsley.
The buttery brown sugar glaze makes these carrots feel festive with minimal prep.
Want the glaze a little thicker? Recipe developer Sara Welch recommends removing the lid and cooking on HIGH for another 15 minutes.
This helps reduce the extra liquid so the glaze clings better to each carrot.
This simple finishing step makes a noticeable difference.
Slow Cooker Creamed Corn
Creamed corn might be one of the easiest ways to add something rich and comforting to your Thanksgiving spread.
Chungah Rhee’s slow cooker creamed corn uses canned corn, whole milk, cream cheese, butter, sugar, and black pepper.
Combine the ingredients as directed and cook on HIGH for 2 to 3 hours, then stir and cook for another 15 minutes.
The cream cheese melts into a rich sauce that coats the corn kernels.
For thicker creamed corn, the developer suggests briefly blending some of the mixture with an immersion blender.
Another bonus? You can prepare this dish ahead, refrigerate it, and reheat it on the stovetop or in the microwave.
The recipe makes six servings, so plan for your guest count.
Related:How to Cook for a Crowd When You Have Limited Oven Space
Slow Cooker Cranberry Sauce
Let’s finish with a Thanksgiving essential that’s practically made for advance preparation.
Sarah Olson’s slow cooker cranberry sauce combines fresh cranberries with orange marmalade.
After four hours on HIGH, the cranberries soften and burst, creating a sweet-tart, citrus-flavored sauce.
Stir in brown sugar after cooking.
This recipe is especially useful because it tastes best cold. You can prepare it the day before Thanksgiving, refrigerate it, and free up your slow cooker for another dish on the big day.
Just allow several hours for chilling so the sauce reaches its intended consistency.
Make Your Slow Cooker Work Smarter This Thanksgiving
The secret to a less stressful Thanksgiving isn’t necessarily cooking everything in a slow cooker. It’s choosing which dishes benefit most.
Make the cranberry sauce ahead. Start longer-cooking potatoes earlier. Save mac and cheese for closer to dinner, and prepare crunchy toppings separately so they don’t become soggy.
Remember that WARM isn’t meant for reheating cold leftovers. According to the USDA’s slow cooker guidance, reheat leftovers to 165°F using another appropriate method before transferring them to a preheated slow cooker for hot holding at 140°F or above.
With a little planning, your slow cooker can take several jobs off your hands, leaving more room for the turkey, the rolls, and maybe even a few peaceful minutes before everyone arrives.
