Crock Pot Thanksgiving Recipes

Whether you have to find time around your already busy schedule to prepare and make Thanksgiving dinner, or you just simply love cooking with your crock pot, there are several meals you can make this year for your holiday. Try any of these recipes to get your dinner started!

Stuffing

Ingredients

• 1 cup chopped onion
• 1 cup chopped celery
• 1/4 cup butter
• 6 cups cubed day-old white bread
• 6 cups cubed day-old whole wheat bread
• 1 teaspoon salt
• 1 teaspoon poultry seasoning
• 1 teaspoon rubbed sage
• 1/2 teaspoon pepper
• 1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
• 2 eggs, beaten

Directions

1. In a small nonstick skillet over medium heat, cook onion and celery in butter until tender.
2. In a large bowl, combine the bread cubes, salt, poultry seasoning, sage and pepper.
3. Stir in onion mixture.
4. Combine broth and eggs.
5. Add to bread mixture and toss to coat.
6. Transfer to a 3-qt. slow cooker coated with cooking spray.
7. Cover and cook on low for 3-4 hours or until a thermometer reads 160°.

Cider 

Ingredients

• 2 cinnamon sticks (3 inches)
• 1 teaspoon whole cloves
• 1 teaspoon whole allspice
• 2 quarts apple cider
• 1/2 cup packed brown sugar
• 1 orange, sliced

Directions 

1. Place cinnamon, cloves and allspice on a double thickness of cheesecloth.
2. Bring up corners of cloth and tie with a string to form a bag.
3. Place cider and brown sugar in a 3-qt. slow cooker; stir until sugar dissolves.
4. Add spice bag.
5. Place orange slices on top.
6. Cover and cook on low for 2-3 hours or until heated through.
7. Discard spice bag.

Green Bean Casserole 

Ingredients

• 2 packages (16 ounces each) frozen cut green beans, thawed
• 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 1 can (8 ounces) sliced water chestnuts, drained
• 1 cup 2% milk
• 6 bacon strips, cooked and crumbled
• 1 teaspoon pepper
• 1/8 teaspoon paprika
• 4 ounces process cheese (Velveeta), cubed
• 1 can (2.8 ounces) French-fried onions

Directions 

1. In a 4-qt. slow cooker, combine the green beans, soup, water chestnuts, milk, bacon, pepper and paprika.
2. Cover and cook on low for 5-6 hours or until beans are tender.
3. Stir in cheese.
4. Cover and cook for 30 minutes or until cheese is melted.
5. Sprinkle with onions.

Herb Turkey 

Ingredients

• 2 cans (14-1/2 ounces each) chicken broth
• 1 cup lemon juice
• 1/2 cup packed brown sugar
• 1/2 cup minced fresh sage
• 1/2 cup minced fresh thyme
• 1/2 cup lime juice
• 1/2 cup cider vinegar
• 1/2 cup olive oil
• 2 envelopes onion soup mix
• 1/4 cup Dijon mustard
• 2 tablespoons minced fresh marjoram
• 3 teaspoons paprika
• 2 teaspoons garlic powder
• 2 teaspoons pepper
• 1 teaspoon salt
• 2 boneless skinless turkey breast halves (3 pounds each)

Directions

1. In a blender, combine everything except the chicken and salt, cover and process until blended.
2. Place turkey breasts in a gallon-size resealable plastic bag.
3. Add half of marinade you just blended.
4. Seal bag and turn to coat.
5. Seal and refrigerate overnight.
6. Pour remaining marinade into a bowl.
7. Cover and refrigerate.
8. Drain and discard marinade from turkey.
9. Transfer turkey breasts to a 5-qt. slow cooker.
10. Add reserved marinade; cover and cook on high for 4-5 hours or a thermometer reads 170°.
11. Let stand for 10 minutes before slicing.

Pecan Coconut Sweet Potatoes 

Ingredients

• 1/4 cup packed brown sugar
• 2 tablespoons flaked coconut
• 2 tablespoons chopped pecans, toasted
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 2 pounds sweet potatoes, peeled and cut into 3/4-inch cubes
• 1 tablespoon butter, melted
• 1/2 cup miniature marshmallows

Directions 

1. In a small bowl, mix everything except the sweet potatoes, butter, and marshmallows together.
2. Place sweet potatoes in a 3-qt. slow cooker coated with cooking spray.
3. Sprinkle with brown sugar mixture.
4. Drizzle with butter.
5. Cook, covered, on low 5-6 hours or until sweet potatoes are tender.
6. Turn off slow cooker.
7. Sprinkle marshmallows over potatoes; let stand, covered, 5 minutes before serving.