22 Crockpot Recipes for Thanksgiving & Christmas!

If you want to make the holiday season a little easier this year without compromising on your menu (and still serving up food that’s going to blow the socks right off your guests), this collection is just what you need!

My crockpot is my savior over Thanksgiving and right through to Christmas, and today I’m sharing with you my favorites that I think you are your family are also going to love. These dishes keep things cozy, festive, and stress-free while freeing up that precious oven space.

Here’s what you’re going to find: 

• Roast meats that feel classic and holiday-worthy (with a few fun twists). You can either serve them on the big days themselves, or just in the run up when you want something seasonal but easy

• Crowd-pleasing appetizers like dips and festive sliders. These are going to help so much when it comes to entertaining or feeding a crowd! 

• Cozy sides that basically cook themselves.

• Even a couple of slow-cooked desserts to sweeten the deal.

Basically, all the holiday flavor with less juggling. Let’s get straight down to it! 

Crockpot Chicken Pot Roast

This cozy crockpot chicken pot roast is a delicious twist on the classic holiday roast, and it’s perfect if you’re feeding a smaller crowd or just want something a little lighter than beef. Chicken thighs turn melt-in-your-mouth tender in the slow cooker alongside carrots, celery, and onion, all swimming in a rich, savory sauce that tastes like you’ve been simmering it all day (because, well… you have—but the crockpot did the work). It frees up valuable oven space and keeps holiday cooking blissfully hands-off.

Crockpot Cranberry Apricot Chicken

If you’re ready to shake up the usual holiday lineup, this slow cooker cranberry apricot chicken brings a sweet-tart twist that still feels totally festive. Juicy chicken thighs soak up a glossy, flavor-packed sauce made with tangy cranberries, sticky apricot preserves, and a surprisingly perfect splash of French dressing. It’s a fun, nostalgic nod to retro holiday dinners, with a modern slow cooker spin. Serve it with roast potatoes or creamy mash! 

Crockpot Cranberry BBQ Turkey Sliders

These are holiday entertaining gold! The turkey cooks low and slow in a sweet, smoky cranberry BBQ sauce until it’s fall-apart tender, then gets piled onto soft slider buns with gooey melted cheddar. They’re easy to make, easy to eat, and perfect for feeding a crowd without fuss. Whether you’re hosting a laid-back Christmas Eve get-together or need something to serve hungry guests the day after Thanksgiving, these sliders are festive, flavorful, and downright fun.

Crockpot Apple Butter Pork Chops

These pork chops are a cozy, crowd-pleasing alternative to the usual holiday ham or turkey. They simmer all day in a sweet and savory apple butter sauce that’s rich with warm fall spices—basically, autumn on a plate. The pork turns beautifully tender in the slow cooker, and the flavor feels festive without being fussy. Pair with mashed potatoes or stuffing and you’ve got a holiday meal that’s both comforting and a little unexpected.

Crockpot Cranberry Short Ribs 

Rich, festive, and just the thing if you’re looking to serve something a little out the ordinary this holiday season. After a quick sear for extra depth, the short ribs melt into a savory, tangy sauce made with red wine, cranberry juice, and herbs that fill the kitchen with the coziest aroma. They’re fall-apart tender and totally celebration-worthy—perfect for impressing guests without hovering over the stove.

Crockpot French Onion Pot Roast

Oure holiday comfort! A juicy chuck roast slow cooks with sweet caramelized onions, baby potatoes, and carrots, all soaked in a deeply flavorful French onion-style broth. It’s a cozy twist on a classic roast that delivers big flavor with minimal effort, and it keeps your oven wide open for stuffing, pies, or whatever else the holiday throws your way.

Crockpot Chicken Stew

Trust me when I say this one is holiday comfort in a bowl! It’s creamy, hearty, and packed with tender chicken thighs, soft veggies, and cozy flavor from ranch and gravy seasoning. The splash of cream at the end brings everything together in the best way—warm, rich, and totally spoon-worthy. It’s just great for casual holiday dinners, feeding overnight guests, or just curling up with after a long day of festive chaos. I love mine with some crusty French bread. 

Crockpot Pot Roast Sliders

Another lifesaver for entertaining! The chuck roast cooks low and slow in a savory mix of ranch, au jus, and tangy pepperoncini until it’s juicy and shreddable—then gets loaded onto soft Hawaiian rolls with provolone and a swipe of garlicky butter. A quick bake turns them golden, gooey, and totally irresistible. Perfect for parties, or feeding hungry family without a full sit-down dinner.

Crockpot S’mores Cake 

Imagine all the nostalgic, gooey goodness of a campfire s’more—rich chocolate, toasted marshmallows, and graham cracker crumbles—baked into a warm, fudgy cake right in your slow cooker. This Crockpot s’mores cake is the ultimate hands-off holiday dessert. It’s fun, indulgent, and perfect for cozy nights in, whether you’re wrapping presents, watching Christmas movies, or just need something sweet to round out a festive meal without turning on the oven.

Crockpot Pork Roast

Nothing says holiday comfort quite like a pork roast. This slow-cooked version is hearty, flavorful, and comes with carrots and potatoes right in the pot—so it’s basically a complete meal with zero extra juggling. It’s the kind of cozy winter warmer that feels right at home on a Thanksgiving or Christmas table, and since the crockpot does the heavy lifting, your oven stays free for pies and sides.

Serves: 6–8

Ingredients:

• 4 lb boneless pork shoulder (butt) roast

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon Italian seasoning

• ½ teaspoon dried parsley

• 2 lbs yellow baby potatoes, halved

• 1 lb baby carrots

• 1 onion, sliced

• 3 garlic cloves, minced

• 1 cup chicken broth

• ½ cup white wine (optional, sub with more broth)

• 3 tablespoons cornstarch (to thicken broth)

Instructions:

1. Place the roast into the Crockpot and season with garlic powder, smoked paprika, salt, and black pepper.

2. Add the baby potatoes, carrots, onion, and garlic around the roast.

3. Pour in the chicken broth. Mix the wine with the cornstarch until dissolved, then stir it into the Crockpot.

4. Cover and cook on low for 8–10 hours, until the roast reaches an internal temperature of at least 145°F and is fall-apart tender.

5. Serve warm with the broth from the Crockpot. Top with fresh herbs before serving, if desired.

Crockpot Cranberry Pot Roast

Holiday roasts don’t get much cozier—or more festive—than this. A chuck roast slow-cooks with onion, celery, and thyme under a blanket of cranberry sauce, creating a savory-sweet gravy that’s rich, tangy, and perfect for spooning over mashed potatoes. It’s an easy way to bring seasonal flavor to the table without babysitting the oven.

Serves: 6

Ingredients:

• 3.5 lb boneless chuck roast

• 1 oz envelope brown gravy mix

• 1 oz envelope dry onion soup mix

• 1 medium onion, diced

• 3 ribs celery, sliced

• 2 garlic cloves, minced

• ½ teaspoon dried thyme

• 14 oz can whole berry cranberry sauce

• 4 tablespoons butter, sliced

What to Serve It With:

• Mashed potatoes

• Fresh cranberries, for topping

• Fresh herbs, for topping

Instructions: 

1. Heat oil in a large skillet over medium-high heat. Sear the chuck roast for 4–6 minutes on each side, until browned. Transfer to the Crockpot.

2. Sprinkle the roast with gravy mix, dry onion soup mix, onion, celery, garlic, and thyme.

3. Spread the cranberry sauce over the top and dot with butter slices.

4. Cover and cook on low for 8–10 hours, until the roast is fall-apart tender.

5. Serve warm with the cranberry gravy from the Crockpot. Garnish with fresh cranberries and herbs.

Crockpot Cranberry Pork Loin

If you’re looking for an easy holiday main that feels both classic and festive, this Crockpot Cranberry Pork Loin delivers. The pork slow cooks until tender in a tangy-sweet cranberry sauce with onion, celery, and thyme, then slices beautifully for serving. It’s simple, flavorful, and perfect for keeping oven space free during busy holiday cooking.

Serves: 6

Ingredients:

• 4.25 lb pork loin

• 1 oz envelope dry onion soup mix

• 1 medium onion, diced

• 3 ribs celery, sliced

• 2 garlic cloves, minced

• 14 oz can whole berry cranberry sauce

• 4 tablespoons butter, sliced

• ½ teaspoon dried thyme

Instructions:

1. Place the pork loin into the Crockpot and sprinkle with dry onion soup mix.

2. Add onion, celery, and garlic around the pork.

3. Top with cranberry sauce, butter slices, and thyme.

4. Cover and cook on low for 6–8 hours or high for 3–4 hours, until the pork reaches an internal temperature of at least 145°F.

5. Remove from the Crockpot and slice or shred into chunks.

6. Serve warm with the cranberry sauce from the Crockpot and garnish with herbs, if desired.

Crockpot Pork Chops With Stuffing

This recipe brings all the cozy holiday flavors together in one dish. Juicy pork chops cook low and slow with a creamy mushroom sauce, while buttery stuffing bakes right on top—so it’s like the main course and side dish all in one. Perfect for an easy holiday dinner that still feels special.

Serves: 5

Ingredients:

• 2.5 lbs pork chops (about 5 chops)

• 1 medium onion, diced

• 3 ribs celery, sliced

• 2 garlic cloves, minced

• 10.5 oz can cream of mushroom soup

• 1 cup chicken broth

• 6 oz box Stove Top stuffing mix (any flavor)

• ¼ cup butter, melted

Instructions:

1. Place the pork chops into the Crockpot and top with onion, celery, and garlic.

2. In a bowl, whisk together the cream of mushroom soup and chicken broth, then pour over the pork chops.

3. In the same bowl, combine the stuffing mix with melted butter.

4. Spread the stuffing mixture evenly on top of the pork chops.

5. Cover and cook on low for 6 hours or high for 3–4 hours, until the pork chops reach an internal temperature of at least 145°F.

Crockpot Apple Pie Cinnamon Roll Casserole

This casserole is holiday breakfast magic. It’s gooey, spiced, and a little indulgent—perfect for Christmas morning, Thanksgiving brunch, or anytime you want something cozy and festive without turning on the oven. Layers of cinnamon rolls and apple pie filling soak up a sweet custard, then get topped with cream cheese icing for the ultimate slow cooker treat.

Serves: 6

Ingredients:

• 2 cans refrigerated cinnamon rolls (with icing set aside)

• 1 (21 oz) can apple pie filling

• 3 large eggs

• ½ cup heavy cream

• ¼ cup packed brown sugar

• 1 teaspoon vanilla extract

• 1 teaspoon ground cinnamon

Icing:

• 4 tablespoons butter, softened

• 4 oz cream cheese, softened

• ¼ cup heavy cream

• 1 cup powdered sugar

Instructions:

1. Lightly grease a 6-quart slow cooker with butter or cooking spray.

2. Cut each cinnamon roll into quarters, setting aside the packaged icing.

3. Layer half of the cinnamon roll pieces on the bottom of the Crockpot.

4. Spoon half of the apple pie filling over the rolls.

5. Add the remaining cinnamon roll pieces on top.

6. In a medium bowl, whisk together the eggs, heavy cream, brown sugar, vanilla, and cinnamon until smooth. Pour evenly over the cinnamon rolls and apples.

7. Cover and cook on low for 2½–3 hours, until the center is set (a knife or toothpick should come out clean, not doughy). Check at 2¼ hours if your slow cooker runs hot.

8. Meanwhile, make the icing: whisk butter and cream cheese until smooth, then whisk in cream. Stir in powdered sugar until thick and pourable.

9. Drizzle icing over the casserole while still warm.

10. Serve straight from the slow cooker. Leftovers reheat beautifully the next morning.

Crockpot Pulled Ham

Smoky, sweet, and fall-apart tender, this pulled ham is the ultimate holiday crowd-pleaser. A bone-in ham simmers low and slow in a sticky-sweet glaze of mustard, apricot preserves, BBQ sauce, brown sugar, and a splash of cola until it’s juicy enough to shred with a fork. Every strand gets coated in that glossy sauce, making it perfect for piling onto sandwiches, serving with mashed potatoes, or tucking into sliders for a festive spread.

Serves: 6

Ingredients:

• 1 (6–8 lb) bone-in ham (not spiral sliced)

• 2 tablespoons mustard

• 2 teaspoons liquid smoke

• ½ cup BBQ sauce

• ½ cup apricot preserves

• ½ cup brown sugar

• 1 cup cola

Instructions: 

1. Place the ham in the Crockpot.

2. In a small bowl, whisk together mustard, liquid smoke, BBQ sauce, apricot preserves, brown sugar, and cola.

3. Pour the mixture evenly over the ham.

4. Cover and cook on low for 6–8 hours, until the ham is fork-tender and easily pulled apart.

5. Shred and serve warm with the sauce.

Crockpot Catalina Roast Beef

This roast beef is a fun twist on the classic holiday pot roast. The chuck roast cooks low and slow with hearty veggies, tangy Catalina dressing, and savory onion soup mix, creating a rich sauce that’s the perfect balance of sweet and savory. The beef turns melt-in-your-mouth tender while the vegetables soak up all that flavor. An easy, no-fuss dinner that’s both comforting and festive.

Serves: 4

Ingredients:

• 2 stalks celery, diced

• 2 carrots, chopped into chunks

• 1 onion, sliced

• 1 lb baby potatoes, halved

• 3 lb chuck roast

• 1 (16 oz) bottle Catalina dressing

• 1 (1 oz) envelope dry onion soup mix

Instructions:

1. Add celery, carrots, onion, and baby potatoes to the Crockpot.

2. Place the chuck roast on top of the vegetables.

3. In a small bowl, whisk together Catalina dressing and onion soup mix.

4. Pour the mixture over the roast.

5. Cover and cook on low for 8 hours or high for 6 hours, until the beef is tender.

6. Serve warm with vegetables and sauce.

Crockpot Garlic Parmesan Pork Chops & Potatoes

If you’re after a holiday dinner that feels indulgent without being fussy, these Crockpot Garlic Parmesan Pork Chops and Potatoes deliver. Juicy chops and tender potatoes slow-cook in a creamy, cheesy sauce that’s pure comfort food. It’s rich, flavorful, and a great alternative to the usual holiday roasts—especially for a smaller gathering.

Serves: 4

Ingredients:

• 6 pork chops

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon paprika

• 1 tablespoon butter

• 1 lb baby potatoes, halved

• 12 oz Parmesan garlic wing sauce

• 1 cup heavy cream

• ¼ cup grated Parmesan cheese

• Fresh parsley, for garnish

Instructions:

1. In a large skillet over medium-high heat, melt the butter.

2. Season pork chops with garlic powder, onion powder, and paprika.

3. Brown the pork chops in the skillet until just seared on both sides.

4. Add potatoes to the bottom of the Crockpot.

5. Place pork chops on top of the potatoes.

6. In a bowl, whisk together Parmesan garlic wing sauce, heavy cream, and Parmesan cheese.

7. Pour the sauce mixture over the pork chops and potatoes.

8. Cover and cook on low for 6 hours or high for 4 hours, until the pork chops and potatoes are tender.

9. Garnish with fresh parsley before serving.

Crockpot Ranch Potatoes With Bacon

Holiday side dishes don’t get much easier—or more irresistible—than these ranch potatoes with bacon. Baby red potatoes cook low and slow with crispy bacon, melty cheese, and ranch seasoning, soaking up all that savory flavor while freeing up oven space for the turkey or roast. Cheesy, smoky, and comforting, this is the kind of side dish that disappears fast from the holiday table.

Serves: 6

Ingredients:

• 3 lb baby red potatoes, halved

• 1 onion, diced

• 3 cloves garlic, minced

• 8–10 slices bacon, cooked and chopped

• 1 oz envelope ranch seasoning mix

• 1 ½ cups shredded Colby Jack cheese, divided

• 6 tablespoons (¾ stick) butter

• Salt and pepper, to taste

• Chopped green onions or chives, for topping

Instructions:

1. In a skillet over medium heat, cook bacon until crisp. Chop into small pieces.

2. Lightly grease the Crockpot, then add potatoes, onion, garlic, and bacon.

3. Sprinkle with ranch seasoning, 1 cup of cheese, butter, salt, and pepper.

4. Cover and cook on low for 6–8 hours or high for 3–4 hours, until potatoes are fork-tender.

5. Stir everything together, then top with the remaining ½ cup cheese. Cover for 5 minutes, until the cheese is melted.

6. Garnish with green onions or chives before serving.

Crockpot Beef Pot Roast

You can’t go wrong with a classic pot roast, especially around the holidays. This version is hearty, flavorful, and practically a complete meal with carrots, potatoes, and a rich gravy that simmers right along with the beef. Slow-cooked until fall-apart tender, it’s a true winter warmer that frees up the oven for all those holiday sides and desserts.

Serves: 6

Ingredients:

• 3 lb chuck roast

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon smoked paprika

• 1 teaspoon salt

• ½ teaspoon black pepper

• 2 tablespoons all-purpose flour

• 3 tablespoons olive oil

• 2 lbs yellow baby potatoes, halved

• 1 lb baby carrots

• 1 onion, sliced

• 3 garlic cloves, minced

• 3 cups beef broth

• 1 cup dry red wine

• 3 tablespoons cornstarch

• 2 tablespoons tomato paste

• 1 tablespoon Worcestershire sauce

• ½ teaspoon dried thyme

• ½ teaspoon dried parsley

• 1 bay leaf

Instructions:

1. Pat the roast dry with paper towels. Season all over with garlic powder, onion powder, smoked paprika, salt, and black pepper. Rub with flour to coat.

2. Heat olive oil in a large skillet over medium-high heat. Sear the roast for 4–6 minutes per side, until browned. Transfer to the Crockpot.

3. Add potatoes, carrots, onion, and garlic around the roast.

4. In a bowl, whisk together beef broth, red wine, cornstarch, tomato paste, Worcestershire sauce, thyme, and parsley. Pour over the roast. Add the bay leaf on top.

5. Cover and cook on low for 8–10 hours, until the beef is fall-apart tender. Remove the bay leaf before serving.

Crockpot Spinach & Artichoke Dip

No holiday spread is complete without a cheesy, bubbly spinach and artichoke dip—and the Crockpot makes it effortless! This creamy, garlicky appetizer is perfect for grazing guests, stays warm throughout the party, and frees you up to focus on the main event. Serve it with crackers, baguette slices, or fresh veggies. 

Serves: 6

Ingredients:

• 2 (20 oz) bags fresh spinach, chopped

• 2 (14 oz) cans artichoke hearts, chopped

• 2 (8 oz) blocks cream cheese, cubed

• 2 cups sour cream

• 2 cups shredded Italian blend cheese

• 1 cup shredded Parmesan cheese

• 8 cloves garlic, minced

• 1 teaspoon garlic salt

• Cracked black pepper, to taste

Instructions:

1. Add all ingredients to the Crockpot and stir to combine.

2. Cover and cook on low for 2 hours. Stir well.

3. Continue cooking on low for 1 more hour, stirring occasionally.

4. Serve warm straight from the slow cooker with dippers of your choice.

Crockpot Cranberry Christmas Meatballs

These meatballs are the ultimate holiday multitasker—serve them as a festive appetizer or pile them onto plates as a main. Juicy meatballs simmer in a sweet-tangy sauce made with cranberry, chili, and BBQ sauce, then get topped with extra cranberries for a pop of holiday cheer. Easy, hands-off, and super fun. 

Serves: 6

Ingredients:

• 48 oz frozen meatballs

• 14 oz can cranberry sauce

• 12 oz bottle chili sauce

• 1 cup BBQ sauce

• 2 tablespoons brown sugar

• 1 cup frozen cranberries

• Fresh parsley, for garnish

Instructions:

1. Add meatballs to the Crockpot.

2. In a bowl, whisk together cranberry sauce, chili sauce, BBQ sauce, and brown sugar.

3. Pour the sauce over the meatballs and stir to coat.

4. Sprinkle frozen cranberries on top.

5. Cover and cook on low for 4 hours, until heated through and saucy.

6. Garnish with extra cranberries and parsley before serving.

Crockpot Turkey Stew

When the holiday dishes are done and you’ve still got a mountain of turkey leftovers, this stew is the answer. It’s hearty, creamy, and the kind of cozy meal that makes the most of what’s already in the fridge—perfect for those days when you’ve had enough of cooking but still want something comforting. It’s tasty enough to serve to guests if you’ve got company lingering after the big feast.

Serves: 6

Ingredients:

• 3 cups leftover turkey, shredded or chopped

• 2 large potatoes, peeled and diced

• 2 large carrots, peeled and diced

• 2 stalks celery, diced

• 1 onion, chopped

• 2 cloves garlic, minced

• 2 cups turkey broth

• 1 (1 oz) packet turkey gravy mix

• 1 teaspoon poultry seasoning

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

• 1 cup heavy cream

• 2 tablespoons cornstarch

• 1 cup frozen peas

• Fresh parsley, for garnish (optional)

Instructions:

1. Add turkey, potatoes, carrots, celery, onion, and garlic to the Crockpot.

2. In a bowl, whisk together turkey broth, gravy mix, poultry seasoning, garlic powder, and onion powder. Pour over the ingredients in the Crockpot.

3. Cover and cook on high for 4 hours or low for 6 hours, until vegetables are tender.

4. Whisk heavy cream and cornstarch together until smooth. Stir into the Crockpot.

5. Add peas, then cover and cook for another 30 minutes, until the stew is thickened.

6. Garnish with parsley and serve warm.

And there we go, slow-cooked holiday magic from start to finish. Whether you’re looking for a showstopping main, a cozy side, or an appetizer that keeps guests happy while the turkey rests, these Crockpot recipes are here to make Thanksgiving and Christmas a little easier (and a whole lot tastier). The best part? With the slow cooker doing the heavy lifting, you get more oven space, less stress, and extra time to actually enjoy the holidays. 

Let me know which ones you plan to try this year!