35 Dump and Go Crockpot Side Dishes (Set It and Walk Away)
Slow cookers have transformed how we prepare meals, making creating flavorful, hands-off dishes easy.
If you’ve been looking for the best, easy dump crockpot side dishes, from cornbread to potatoes, choose from these 35 flavorful and delicious crockpot side dishes recipes.
These set-it-and-forget-it slow cooker side dishes won’t heat the kitchen and will free up your oven for the main course, while still giving you tender, flavorful results with absolutely zero babysitting.
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Slow Cooker Buttery Garlic Herb Mashed Potatoes
Photo: Creme de la Crumb
I need to talk about these mashed potatoes because they genuinely changed how I think about crockpot potatoes.
No boiling water, no draining, no standing over the stove waiting for something to happen.
You literally chop up some red potatoes, toss them in a greased crockpot slow cooker, and walk away for a few hours.
That’s step one, and honestly thats also like… most of the work.
When they’re fork-tender, you dump in butter, sour cream, garlic, parsley, basil, oregano, and a little milk.
Then grab your hand mixer and go to town.
The herbs make these taste like something you’d get at a nice restaurant, but you made them while watching Netflix in your pajamas.
And you leave the skins on, which I love, because red potato skins in mashed potatoes just hit different.
One commenter said she’d given up on scratch mashed potatoes entirely and just been buying the microwaveable ones for years until she tried this recipe.
Made it for Thanksgiving, and her whole family lost their minds over it.
These are the dump crockpot recipes easy enough that you’ll actually make them on a Wednesday and good enough that nobody will believe you did.
About 158 calories per serving, too, which feels like a win.
If you’re looking for crockpot side dishes for a crowd, this doubles really easily, just add an extra hour or two of cook time.
Southern Slow Cooker Green Beans
Have you ever had green beans that tasted as if they came straight from your grandma’s kitchen, even though you barely did anything?
That’s what these are.
Fresh green beans, chicken broth, sweet onion, bacon, salt, and pepper.
That’s the whole list.
You cook up the bacon til its crispy, crumble it, then layer everything into the slow cooker.
Save some of that bacon for the top at the end because presentation matters even when it’s just dinner at home, right?
Cook on high for 3 to 4 hours or low for 6 to 8, and the beans come out tender with all that smoky savory flavor soaked right in.
This is one of those dump-and-go crockpot meals that works for Thanksgiving, Easter, a random Wednesday, whatever.
The long cook time softens the onions so you don’t even need to saute them first, which means fewer dishes and honestly, less stress.
Want to mix it up?
Throw in some diced potatoes or a can of tomatoes, or swap the bacon for a ham hock.
These are crockpot recipes, slow cooker style, that remind you why southern cooking is comfort food at its core.
About 131 calories per serving and feeds 8 people easily.
Leftovers keep in the fridge for up to 4 days, or you can freeze them for three months.
Crockpot Green Beans
Not gonna lie, I wasn’t expecting a green bean recipe to make me this excited, but here we are.
This one’s got a little more going on than your basic beans and broth situation.
You toss the fresh green beans in olive oil with onion powder, garlic powder, paprika, salt, and pepper first, so every single bean is coated in flavor before it even hits the slow cooker.
Then you pour in some broth, drop butter pieces on top, and let your crock pot do its thing for about 4 hours.
Right before serving, you add crispy bacon on top.
Chef’s kiss.
The olive oil and spice coating is what makes this one stand out from other dump-and-cook crockpot recipes because you’re building flavor in layers instead of just hoping the broth does all the work.
And this whole recipe is gluten-free, which is a huge deal if you’re cooking for people with different dietary needs.
It’s also one of those best dump-and-go crockpot recipes for holiday meals because it frees up your oven and stovetop for everything else.
The beans should still have a slight crunch when they’re done, not soggy, not raw, just right.
Pro tip from the recipe creator: make your bacon in the oven at 400 degrees on parchment paper for the crispiest pieces with zero stovetop mess.
About 184 calories per serving, and honestly? Worth every single one.
Slow Cooked Garlic Mashed Potatoes
Can we talk about how the garlic in this recipe basically roasts itself while it slow cooks with the potatoes?
Because that’s the kind of low effort magic I’m here for.
You chunk up 4 pounds of red potatoes, throw ’em in the crock pot with water, salt, pepper, minced garlic, and melted butter.
Cover it, cook on high for about 4 hours, and when you come back, the garlic has turned into this soft golden flavor bomb.
Then you mash everything up and whip in sour cream, heavy cream, and milk til it’s as smooth or chunky as you want.
This is dump crockpot potatoes done so right.
The recipe is super forgiving, too, which I appreciate because some mashed potato recipes make you feel like you’re defusing a bomb with all their specific instructions.
Start with less liquid and add more as you go; that’s the move.
Top with bacon, cheddar, green onions, or all three if you’re feeling bold.
These are easy crockpot meals for a crowd because 4 pounds of potatoes feeds about 10 people, and your stovetop stays completely free.
They work as a weeknight dump meal or as the star side dish at your holiday table; you really can’t go wrong either way.
246 calories per serving, which feels reasonable for how rich and creamy these are.
So yeah. Best crock pot dump recipes territory for sure.
Slow Cooker Smothered Green Beans
These green beans are a whole different vibe from the other two, and I am absolutely here for it.
Sweet and sour smothered green beans with bacon.
Read that again.
The sauce is brown sugar, soy sauce, butter, garlic, and a little dehydrated onion, all melted together with the beans in the slow cooker.
It coats everything in this sticky, savory sweetness that makes you forget you’re eating vegetables.
And I kinda love that this uses canned green beans because sometimes you just don’t have the energy to wash and trim two pounds of fresh ones, and that’s okay.
This might be the most dump-and-go crock pot meal on this entire list since you literally put everything in at once and come back in 3 hours.
No pre-cooking, no layering, no fuss.
The recipe creator said her kid gets excited every time he sees green beans because of this dish, which honestly tells you everything you need to know.
These are crockpot dishes that go with pretty much anything, too, from grilled chicken to burgers to a full crockpot recipe full meal situation where you’ve got three different things going at once.
They’re also perfect as crockpot side dishes for a crowd because they stay warm right in the pot, and they’re easy to serve at parties or potlucks.
Dump dinners don’t have to be boring, and this recipe proves it every single time.
Crockpot Green Bean Casserole
Recipe from Bubba Pie
You’ve seen those holiday spreads where someone’s hovering over the stove all day, right?
Yea, this one’s not that.
Green beans, cream of mushroom, milk, and those crispy fried onions – all dumped into the crockpot at once.
Literally just whisk the soup and milk together, toss in the beans, and throw half the onions in there too.
Four hours on low and you’re done.
My aunt made this last Thanksgiving cause she wanted to actually sit and talk instead of being stuck in the kitchen, and honestly? Nobody even knew it wasn’t the stovetop version.
The beans get this soft, creamy thing going on, and those onions on top stay crunchy if you add them at the end.
If you’re already making dump and go crockpot dinners, might as well keep the same energy for your sides.
About 180 calories per serving if anyone’s counting, but let’s be real, holidays are not the time.
Slow Cooker Rosemary Garlic Mashed Potatoes
Recipe from Oh My Veggies
So here’s the thing bout mashed potatoes.
They’re supposed to be this comforting, buttery situation, but half the time you’re stuck draining boiling water and trying not to burn yourself.
Not with this one, though.
Yukon golds, whole garlic cloves, butter, rosemary – layer it all in the crockpot with some water and just walk away.
Six to eight hours later, you’ve got these insanely tender potatoes that you mash right in the pot with half-and-half and sour cream.
The garlic gets so soft it basically melts into everything, and that rosemary smell?
Chef’s kiss.
I made these for a dinner party once, and people kept asking what the secret was – like there had to be something fancy happening.
Nope, just a crockpot doing its thing while I got ready.
You can even leave the skins on if you’re using Yukon golds, saves time and nobody’s gonna notice once they’re all mashed up.
This is what dump and go crockpot chicken dinners need on the side – something equally low-effort but fancy-tasting.
Easy Crockpot Mashed Potatoes
Recipe from Kristine’s Kitchen
Five pounds of potatoes.
That’s what you’re dealing with here, and it sounds like a lot til you realize this feeds ten people and you don’t have to babysit a single pot.
Russet or Yukon gold – either works, just peel them and cut them into chunks.
Pour in some chicken broth, add butter and seasonings, then let the crockpot do what it does best.
Three to four hours on high and they’re soft enough to mash.
My sister uses this recipe every Thanksgiving cause she’s usually running around setting the table and trying to keep the kids from eating all the rolls before dinner.
And these potatoes? They can sit on the “keep warm” setting for like two hours without getting weird or gluey.
You just stir in warm milk at the end til they hit that creamy consistency you want.
This is one of those recipes that looks harder than it actually is.
If you’re planning a big meal with dump and go crockpot beef dinners, this pairs so well and keeps your oven free for other stuff.
About 10 servings here, so plan accordingly, but honestly, leftovers heat up great the next day.
Crockpot Mashed Potatoes
Recipe from Well Plated
There’s something bout adding cream cheese to mashed potatoes that just hits different.
This recipe does that – plus Greek yogurt, which sounds random but trust me it works.
You’re basically layering five pounds of Yukon golds in the crockpot with butter and chicken broth, then letting them cook til they’re falling apart tender.
The cream cheese and yogurt go in at the end when you mash everything together.
Makes the whole thing ridiculously creamy without being heavy.
I wasn’t sure bout the yogurt at first – seemed like one of those “healthy swap” things that would make it taste weird – but nah.
It just adds this tangy richness that balances out all the butter.
And if you’re feeling extra, you can add more milk or half-and-half to make em even more decadent.
Over 50 people have rated this one almost five stars so clearly I’m not the only one who’s obsessed.
This would be killer next to any of those dump and go crockpot pork chop dinners – same minimal effort, maximum comfort food vibes.
Crockpot Mashed Potatoes Recipe
Recipe from Show Me the Yummy
So this version gets fancy with Parmesan.
Like actual grated Parmesan mixed in with cream cheese and sour cream.
You cook the potatoes low and slow with broth, garlic, butter – the usual suspects – then finish them off with all that dairy goodness.
Seven to eight hours on low or three to four on high, depending on how much time you have.
The Parmesan thing was a game changer for me cause it adds this savory depth that regular mashed potatoes just don’t have.
My friend made these for her family reunion last summer and people were scraping the bowl clean.
Like literally asking for the recipe before they even finished eating.
You can make these ahead too which is clutch for holidays – just keep em on warm and give em a stir before serving.
Feeds about eight people but I’ve definitely seen that number be more like six if everyone’s really hungry.
Pair these with low carb dump and go crockpot dinners if you want something hearty on the side… or skip the low-carb thing entirely and just enjoy the carbs.
You do you.
Crockpot Green Bean Casserole
Recipe from Family Fresh Meals
Wait til you hear how easy this one is.
Three cans of green beans, cream of mushroom soup, veggie stock, heavy cream, garlic.
Mix everything except the beans and onions first, then fold those in with half the fried onions.
Two to two and a half hours on high.
That’s it.
My mom brought this to Thanksgiving last year cause she was hosting for the first time and didn’t wanna stress bout timing – smart move honestly.
The trick here is if you want those onions extra crispy on top, wait til the end to add them or throw them in the oven for a quick brown.
Otherwise they get kinda soft which some people actually prefer.
This got almost five stars from 19 reviews so clearly people are feeling it.
It’s one of those sides that just makes sense when you’re already doing dump and go crockpot dinners for kids – keeps the whole meal simple and stress free.
Serves eight, so plan accordingly but honestly I could eat half this casserole myself if nobody was watching.
Slow Cooker Baked Beans
Recipe from Culinary Hill
Homemade baked beans from scratch sound like they’d take forever right?
Nah.
Dried navy beans soaked overnight then slow cooked with bacon, ketchup, brown sugar, and molasses.
Four to six hours on high or eight to ten on low.
The bacon gets all crispy and infuses everything with that smoky flavor while the beans just get tender and sweet.
I made these for a backyard BBQ once and people couldn’t believe they weren’t from a can.
Like they kept asking what brand I used cause they tasted that good.
Plot twist: no brand, just patience and a crockpot.
You gotta soak the beans the night before which is the only real prep here but after that it’s completely hands off.
Seventy six five star reviews don’t lie – this recipe works.
Great next to gluten free crockpot dinners cause beans are naturally gluten free and taste way better than the canned stuff.
Makes about 12 half cup servings so perfect for feeding a crowd or having leftovers all week.
Crock Pot Mac and Cheese
Recipe from The Chunky Chef
Mac and cheese made entirely in the slow cooker?
Yeah it’s possible and it’s kinda incredible.
Uncooked pasta goes straight in with butter, evaporated milk, chicken broth, heavy cream, and all your seasonings.
You cook it on low for an hour, stir it up even though it looks like a clumpy mess at first, then cook another 10 to 15 minutes til the pasta’s chewy.
Then comes the magic part – add cubed cream cheese and shredded cheese, turn off the heat, let it sit covered for five to ten minutes.
When you stir it again this glorious cheese sauce appears outta nowhere.
I was skeptical the first time I tried this cause I’m used to making mac and cheese on the stovetop where you can watch it happening.
But the crockpot method actually works better cause the pasta absorbs all those flavors while it cooks.
Perfect for potlucks, holiday sides, family dinners – basically any time you need comfort food without hovering over a stove.
Serves six but let’s be honest that number depends on how hungry everyone is and whether there are kids involved.
Slow Cooker Stuffing
Recipe from Averie Cooks
Thanksgiving stuffing just got way easier.
Day old French bread cubed and dried in the oven, then mixed with sauteed onions, celery, butter, and fresh herbs – parsley, sage, rosemary, thyme.
All that goes in the crockpot with broth and cooks on low for three to four hours.
The key here is starting with really dry bread or it’ll turn to mush.
I learned that the hard way my first attempt when I used regular sandwich bread and it basically disintegrated.
Now I get French bread from the bakery section, cube it, toast it til it’s totally dried out.
Game changer.
You can even do that part the night before and leave it uncovered on the counter which saves so much time day of.
The fresh herbs are what make this taste homemade instead of boxed – that smell while it’s cooking is unreal.
Feeds about ten people and you can use the keep warm setting to hold it for up to three hours before serving.
Any longer than that and it starts drying out though so keep an eye on it.
Slow Cooker Stuffing
Recipe from Recipe Girl
This version adds carrots to the mix which I know sounds weird but hear me out.
Country white bread toasted in the oven, then combined with butter-sautéed celery, onions, carrots, garlic, and all the fresh herbs.
Egg gets mixed in to help everything bind together plus up to five cups of broth, depending on how moist you like your stuffing.
Four hours on low in an eight-quart slow cooker.
The carrots add this subtle sweetness that works with the savory herbs and honestly, you can’t really tell they’re there but they make it taste better.
My mom’s been making stuffing in the oven forever and when I showed her this method she couldn’t believe how much easier it was.
No stirring, no checking to make sure the top isn’t burning, just set it and forget it.
This makes 16 servings, so it’s definitely meant for a crowd – holiday dinners, big family gatherings, that kinda thing.
Got a perfect five stars from one review, which feels like a good sign even though there’s only one review so far.
Make Ahead Crockpot Mashed Potatoes
Recipe from Salt & Lavender
No boil no drain mashed potatoes.
That’s what this recipe is and that alone makes it worth trying.
Yukon golds cut into one inch pieces, chicken or veggie broth, salt – that all goes in the crockpot on high for three to three and a half hours.
While the potatoes are finishing up you warm cream, butter, and garlic in a saucepan so it’s ready to go.
Then you mash the potatoes right in the crockpot without draining anything and gradually pour in that garlicky cream mixture.
The garlic infuses into the cream which gives you so much more flavor than just throwing raw garlic in at the end.
I don’t peel my potatoes for this cause the skins are thin and once they’re mashed you can barely tell they’re there.
Saves like 20 minutes of prep time which adds up when you’re making a big meal.
Use the keep warm setting if you’re making these ahead – just give them a stir before serving.
Got almost five stars from 20 reviews so clearly this method resonates with people who hate the whole boil-and-drain situation.
Slow Cooker Green Beans
Recipe from All Things Mamma
Fresh green beans done low and slow with sauteed onions and garlic.
This one’s so simple it almost feels like cheating.
You saute the onion and garlic in olive oil til they’re soft and translucent, dump that in the crockpot with trimmed green beans, broth, garlic salt.
Four to five hours on low.
That’s all.
The beans get this tender flavorful thing going on that’s way better than steamed or boiled green beans.
My neighbor makes these for Sunday dinners and her kids actually eat em without complaining which feels like a miracle.
I think it’s cause the beans pick up all that garlic and onion flavor while they cook instead of being bland.
Five perfect ratings from five reviews – people love how easy this is and how good it tastes for something with so few ingredients.
Serves eight so great for family meals or if you’re prepping sides ahead of time.
These pair well with basically any main dish but especially good next to simple proteins where you want the sides to add flavor without being too heavy.
Honey Butter Thyme Crockpot Glazed Carrots
Recipe from Savory Nothings
Sweet buttery carrots with thyme.
This side dish is basically five ingredients: carrots, honey, butter, thyme, salt.
Everything goes in the crockpot at once and cooks on high for three hours til the carrots are tender.
Here’s the move though: once the butter melts about 15 to 30 minutes in, you gently shake the crockpot without removing the lid to make sure all the carrots get coated.
If you want a thicker glaze remove the lid at the end and cook another 10 to 15 minutes, stirring occasionally.
The honey caramelizes a little bit and the butter makes everything glossy and rich.
I made these for Easter dinner once cause I wanted something on the table that looked fancy but didn’t require actual effort.
People kept asking how I got the glaze so perfect and I’m like… I didn’t do anything, the crockpot did.
Over 200 ratings averaging almost five stars – this recipe clearly works for people.
Serves six but you could easily double it if you’re feeding more people or want leftovers cause these reheat really well.
Slow Southern Cooker Green Beans
Recipe from Plain Chicken
Southern style green beans with tomatoes and lemon.
This combo sounds random til you taste it and then it all makes sense.
Fresh green beans, red onion, diced tomatoes, lemon juice, garlic, chicken broth – all in the slow cooker.
Four to six hours on low.
The tomatoes break down and create this light sauce while the lemon adds brightness that cuts through everything.
My grandma used to make green beans kinda like this on the stovetop and I always loved how they weren’t just plain steamed vegetables.
This crockpot version has that same vibe – actual flavor happening instead of boring beans.
You can serve these hot or at room temperature which makes them perfect for potlucks where dishes sit out for a while.
Feeds eight people and got five stars from all four reviews.
Great for a crowd cause you’re not taking up oven or stove space and they hold really well on the warm setting if dinner’s running late.
Slow Cooker Baked Beans
Recipe from Everyday Eileen
Canned beans shortcut version.
If you don’t wanna deal with soaking dried beans overnight this one’s for you.
Black beans, dark red kidney beans, light red kidney beans – all drained and rinsed.
Ketchup, cider vinegar, brown sugar, molasses, spicy brown mustard, Worcestershire sauce, chopped onion.
Mix everything in the slow cooker, two hours on high or four on low.
Done.
The vinegar adds this tangy thing that balances out the sweetness from the brown sugar and molasses.
I made these for a backyard cookout last summer when I forgot to soak beans the night before and honestly nobody could tell the difference.
The spicy brown mustard gives just enough bite without making em actually spicy.
Serves six which feels about right for a side dish though if you’re doing a BBQ spread you might wanna double it.
Perfect five-star rating from one review but based on how many times I’ve made this myself I’d give it five stars too.
Parmesan Crock Pot Sweet Potatoes
Recipe from Julie’s Eats & Treats
Sweet potatoes but make em savory.
Olive oil, garlic paste, garlic powder, dried parsley, shredded Parmesan, butter.
Cut the sweet potatoes into large chunks, toss em with all that in a bowl, pour everything into the slow cooker.
Six to seven hours on low.
The Parmesan creates this salty crust situation while the butter keeps everything moist and the garlic goes kinda sweet and mellow.
I always thought sweet potatoes had to be the brown sugar marshmallow casserole thing but this savory version changed my mind.
Way better if you ask me cause it doesn’t fight with other dishes on the table.
Use a slow cooker liner for easy cleanup – that Parmesan can stick if you don’t.
Got almost five stars from 30 reviews which is solid proof people are into this non-traditional take on sweet potatoes.
Serves six so perfect for a weeknight side or holiday table when you want something different from the usual suspects.
Easy Crock Pot Corn Casserole Recipe without Jiffy
Recipe from The Fresh Cooky
Corn pudding style casserole from scratch.
No Jiffy mix which means you actually control what goes in it.
Eggs, sour cream, melted butter, cream style corn, whole kernel corn, sugar, flour, salt, pepper, paprika.
Whisk the wet stuff, fold in the corn and dry ingredients, pour into a greased slow cooker.
High for two and a half to three hours or low for four to five til it’s set in the middle.
It should jiggle slightly when you shake the pot but not be liquidy.
The texture’s somewhere between cornbread and corn pudding – soft and custardy but not wet.
My aunt brought this to Thanksgiving a few years back and everyone kept asking where she got the recipe cause it tasted so much better than the boxed stuff.
You can add herbs, bacon bits, or a little kick from cayenne if you want but honestly it’s good as is.
Great for potlucks cause you can make it ahead and just keep it on warm, plus it travels well without getting weird or separating.
Steakhouse Creamed Corn Recipe
Recipe from Crockpots and Flip Flops
Lawry’s copycat creamed corn.
You know the kind you get at fancy steakhouses that’s stupid expensive?
This tastes like that.
Corn, milk, butter, cream cheese, sugar, optional salt and pepper.
Layer everything in the crockpot – corn first, butter on top, cream cheese blocks, milk over everything, sprinkle of sugar.
Cook on low til it’s all melted together and creamy.
The cream cheese makes it super rich and thick without being heavy, and that little bit of sugar brings out the natural sweetness in the corn.
I made this for a dinner party once to go with steak and someone literally asked if I ordered it from a restaurant.
Best compliment ever honestly.
About 32 people have rated this one and it’s averaging over four stars which seems low til you realize some people probably cooked it too long and it got too thick.
Watch it toward the end and stir occasionally so it doesn’t stick to the sides.
Serves six but portion sizes vary depending on what else is on the table.
Slow Cooker Garlic Buttermilk Mashed Potatoes
Recipe from Mom On Timeout
Buttermilk mashed potatoes with whole smashed garlic cloves.
Three pounds of Yukon golds cut into one inch pieces, water just til covered, garlic, salt.
Low for four to six hours til the potatoes are totally tender.
Drain em, return to the crockpot, mash with butter, buttermilk, and sour cream til you hit your preferred consistency.
The buttermilk adds this tangy thing that’s different from regular milk or cream – lighter but still rich if that makes sense.
And the garlic cooks down til it’s sweet and mellow instead of sharp.
Optional green onions on top for serving which I always do cause they add color and a little fresh bite.
My sister’s been making these for years cause she loves that you can just throw everything in and walk away.
No watching pots boil, no dealing with starchy water splashing everywhere.
Feeds about ten people and got a perfect five stars from one review which feels like a solid endorsement even if there’s only one so far.
Crock Pot Creamed Corn
Recipe from Spend with Pennies
Creamy cheesy creamed corn with a kick.
Frozen corn, milk, cream cheese, cheddar, optional jalapeno if you want heat.
If you’re using the jalapeno you saute it in butter first, otherwise just throw that butter in the slow cooker.
Blend one cup of the corn with milk and cream cheese til smooth, dump that back in with the rest of the corn and seasonings.
High for two to three hours or low for four to five.
Stir in the remaining butter and cheddar at the end, let it melt for five to ten minutes.
The blended corn creates this creamy base that’s way better than just dumping everything in and hoping for the best.
I skip the jalapeno usually cause my kids won’t touch anything spicy but when it’s just adults I add it and it’s fire.
Twenty two five star reviews – people are obsessed with this recipe.
Serves eight and it’s rich enough that you don’t need huge portions, especially if you’ve got other sides on the table.
Slow Cooker Green Bean Casserole
Recipe from Food Network Kitchen
Food Network’s take on crockpot green bean casserole.
Uses cremini mushrooms instead of canned which gives you way better flavor and texture.
You make a stovetop roux with butter, onions, garlic, flour, and half-and-half, add Parmesan, then coat the green beans and mushrooms with all that.
Everything goes in a six quart slow cooker.
Cook til the beans are tender then finish with french fried onions on top.
Optional broiling at the end for extra crispness if you’re feeling fancy.
The homemade sauce is richer than the canned cream of mushroom soup version and the fresh mushrooms add this earthy depth that canned ones just can’t match.
Takes about four hours 45 minutes total with 35 minutes active prep which sounds like a lot but most of that is just the slow cooker doing its thing.
Serves eight and honestly this version feels special enough for holidays but easy enough for any dinner where you want something better than average.
Crockpot Green Bean Casserole
Recipe from Delish
The simplest green bean casserole version.
Cream of mushroom soup, milk or veggie broth, onion powder, black pepper.
Whisk that together in the slow cooker, fold in canned green beans and one cup of fried onions.
High for two to two and a half hours or low for five to six.
Toast the remaining fried onions in a skillet til golden then top the casserole with those right before serving.
That toasting step makes such a difference – the onions stay crunchy instead of getting soggy from sitting on top while everything cooks.
My friend makes this every Thanksgiving cause it’s the one dish she doesn’t have to stress about.
Just mix it up in the morning, turn on the crockpot, forget about it til dinner.
Got almost five stars from three reviews and serves eight to ten depending on portion sizes.
This is the move when you want classic holiday vibes without any extra effort or complicated steps.
Slow Cooker Sweet Potato Casserole
Recipe from House of Yumm
Sweet potato casserole with a crunchy pecan topping.
Peel and chop the sweet potatoes, cook em in the slow cooker with water til they’re soft.
Drain, return to the pot, add brown sugar, butter, vanilla, cinnamon, nutmeg, eggs, milk.
Mash it all together til smooth.
Make the pecan topping separately – brown sugar, flour, butter, pecans – spoon that on top.
Cover and cook on high another 30 minutes then prop the lid open for 10 more to help firm up the topping.
The little bit of bourbon in the original recipe name is optional but if you add it the sweet potatoes taste way more complex.
My family’s been arguing bout sweet potato casserole toppings for years – some want marshmallows, some want pecans.
This version with the crunchy brown sugar pecan situation usually wins.
Serves six but I’ve stretched it to eight when it’s one of many sides on the table.
Great make ahead option for holidays cause you can prep the sweet potatoes early and just add the topping before the final cook time.
Crockpot Mashed Potatoes
Recipe from Fit Foodie Finds
Six pounds of Yukon golds in one crockpot.
That’s a lotta potatoes but they cook down and you end up with enough to feed 16 people.
Broth, salt, pepper, garlic powder go in with the chopped potatoes.
Break cream cheese and butter into pieces on top.
Low for five hours stirring occasionally.
When the potatoes are fall apart tender you uncover the crockpot and stir in Greek yogurt.
The yogurt adds tang and protein which makes these feel slightly less indulgent even though they’re still loaded with butter and cream cheese.
Fresh thyme and sage garnish at the end if you wanna get fancy.
I made these for a family reunion last year cause I needed to feed a ton of people and didn’t wanna tie up my kitchen all day.
Worked perfectly – everyone got creamy mashed potatoes and I got to actually hang out instead of being stuck cooking.
Five perfect ratings from five reviews which tells you people are really happy with how these turn out.
Slow Cooker Cheesy Potatoes Recipe
Recipe from Six Sisters’ Stuff
Their mom’s cheesy potato recipe adapted for the crockpot.
Frozen hashbrowns, cream of chicken soup, sour cream, sharp cheddar, melted butter, diced onion.
Mix everything together in the slow cooker.
Low for four to five hours.
Top with more cheddar in the last 10 to 15 minutes and let it melt.
Optional green onions for garnish but honestly the dish is rich enough without adding anything else.
Using frozen hashbrowns means zero peeling or chopping which is clutch when you’re trying to get dinner on the table fast.
My kids request these constantly cause they taste like the cheesy potato casserole from every church potluck but better.
The sour cream adds this tang that keeps it from being one note cheesy.
Got perfect five stars from 11 reviews – clearly this recipe hits for a lot of people.
Serves six but again that depends on what else is on the table and how much everyone loves cheesy potatoes.
Crockpot Green Bean Casserole
Recipe from Eating on a Dime
Budget-friendly green bean casserole.
Three cans of cut green beans, two cans of cream of mushroom soup, milk, salt, pepper, French fried onions.
Whisk the soup and seasonings together, stir in the beans and half the onions.
Spray the crockpot, and spread everything in a single layer.
Cook til hot and bubbly.
This recipe’s gotten almost five stars from 267 reviews, which is kinda insane.
People clearly love how simple it is and how well it works for feeding groups without spending a fortune.
The key is mixing in only half the onions so you’ve got some to put on top at the end for that crunchy contrast.
I’ve brought this to potlucks where there were like 30 people, and it disappeared so fast.
Nobody’s analyzing whether you used fresh or canned beans when it tastes this good and didn’t stress you out to make.
Serves eight, which feels right for a side dish, though portions can stretch depending on the rest of the spread.
Crock Pot Corn Casserole
Recipe from The Country Cook
This one uses Jiffy Mix.
Two boxes of corn muffin mix, cream style corn, whole kernel corn, melted butter, eggs, milk, honey or sugar, sour cream.
Combine everything in a bowl, pour into a greased slow cooker.
Low for four to six hours, watching so it doesn’t burn.
Some slow cookers run really hot on high so low is safer here even though it takes longer.
The Jiffy gives you that cornbread texture without having to measure out flour and leavening separately.
My grandma used to make something similar in the oven and this crockpot version tastes just like hers but way easier.
Almost five stars from 74 reviews means this recipe’s been tested a lot and people keep coming back to it.
Serves 12 which makes it perfect for big family dinners or holiday gatherings where you need sides that can feed a crowd.
The honey adds just enough sweetness without making it dessert-y.
Slow Cooker Cheesy Green Bean Casserole
Recipe from The Magical Slow Cooker
Green bean casserole with cheddar cheese.
Cream of mushroom soup, milk, pepper, four cans of drained green beans, French fried onions, shredded cheddar.
Mix the soup and milk til smooth, add the beans and half the onions and half the cheese.
Top with the remaining cheese.
High for two and a half hours.
For the remaining onions you’ve got options – add em raw, crisp em in the oven right in the crock insert if it’s oven safe, or toast em in a skillet.
The skillet method is what I do cause it’s fastest and you get that golden brown crunch.
Adding cheese to green bean casserole isn’t traditional but honestly it makes it better.
My kids will actually eat their vegetables when there’s melted cheddar involved so I’m not complaining.
Perfect five stars from one review which isn’t a huge sample size but I’ve made this multiple times and it’s solid every time.
Serves ten so great for holiday spreads or family gatherings where you need enough for everyone to have seconds.
Slow Cooker Scalloped Potatoes
Recipe from Two Sleevers
Scalloped potatoes without the oven.
Make a sauce on the stovetop – butter, flour, milk, garlic powder, salt, pepper – whisking til it thickens.
Layer half the sliced Russet potatoes in the slow cooker, pour half the sauce, and sprinkle half the cheddar.
Repeat.
Low for six to seven hours or high for three to four til the potatoes are tender and the cheese is bubbly.
Optional: transfer to a baking dish at the end and broil for 10 minutes to brown the top.
That broiling step makes it look fancy, but honestly, it tastes just as good straight from the crockpot.
The slow cooking lets the potatoes absorb all that cheesy sauce while getting super soft without falling apart.
I made these for Easter once and they were so good that people asked if I’d been cooking all day.
Nope just prepped the sauce, layered everything, and let the crockpot handle it.
Serves six with fresh parsley on top for color cause otherwise it’s just beige on beige which doesn’t photograph well but tastes incredible.
