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I love hosting big holiday meals for my family. Inevitably, some of the side dishes have already cooled by the time we gather around the dinner table. A slow cooker is the answer! I have two, in fact, so that I can keep several dishes warm at the same time. I also like to prep my food earlier in the day so that I don't have to waste valuable family time standing over a stove.
Here are four of my go-to favorites that you can serve steaming and delicious for your holiday feasts.
Sweet Potato Casserole
I love this healthier version of a classic sweet potato casserole because it has less sugar and butter than standard recipes with marshmallow toppings, and it cooks perfectly in the slow cooker! Of course, you can add more maple sugar or even brown sugar if you prefer a sweeter dish.
Serves 10
4-5 medium sweet potatoes
1/2 cup water
1/2 cup low-fat or soy milk
1/4 cup maple syrup
2 tablespoons unsalted butter
1 teaspoon vanilla
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
Pinch of sea salt
Scrub and peel sweet potatoes, then chop them into 1-inch cubes and place them in a greased slow cooker. Add all other ingredients and stir until the potatoes are coated. Then, cover and cook on high for 2-3 hours, or until the potatoes are tender. Use a potato masher or electric mixer to blend until smooth.
Topping
3/4 cup old-fashioned rolled oats
3/4 cup pecans, chopped (and toasted, if desired)
1/2 cup flour
1/4 cup maple syrup + 2 tablespoons
2 tablespoons olive oil (or melted butter if you prefer)
1 teaspoon cinnamon
1 teaspoon vanilla extract
Mix all ingredients together with an electric blender until well-blended and crumbly. Sprinkle over the potatoes. Turn the slow cooker down to low and cook 1 more hour before serving.
Slow Cooker Healthy Green Bean Casserole
This super-easy and healthy bean casserole from Shannon Epstein at Fit Slow Cooker Queen is a tasty alternative to the regular recipe that calls for a can of cream of mushroom soup. You can skip the unhealthier part (the French-fried onions) if you prefer and use dried onion flakes (mixed into the beans while they cook) for extra flavor. Top the casserole with toasted almond slivers before serving.
Serves 8
2 pounds fresh green beans, trimmed and snapped into pieces.
1 1/3 cup French-fried onions
Cauliflower Sauce:
1 large head of cauliflower, trimmed, chopped and cooked
1 clove garlic, minced
1/2 cup almond milk (or milk of choice)
1 tablespoon ghee, butter, or vegan butter
1 teaspoon salt
1/2 teaspoon black pepper
Spray the slow cooker lightly with cooking oil or cooking spray. Add green beans. Next, add the cauliflower sauce ingredients to a food processor or blender. Pulse until smooth. If needed, add additional milk until the sauce reaches your desired consistency. Season with additional salt and pepper, if desired. Pour sauce on top of green beans. Add 2/3 of the French-fried onions. Stir to mix well. Cover and cook on high for 2-3 hours or low for 4-6 hours. Stir, then top with the remaining French-fried onions before serving.
Maple Glazed Carrots
This simple, standard recipe is a holiday staple that everyone enjoys. While it has sugar and butter in the recipe, you can substitute these items with healthier versions such as olive oil, vegan butter and organic maple syrup instead of brown sugar.
Serves 8
2 pounds baby carrots
1/4 cup maple syrup
1/4 cup brown sugar
Pinch of salt
1/2 teaspoon cinnamon
1/3 cup butter, sliced
Chopped fresh parsley for topping
Add carrots to a greased slow cooker. Add the next 4 ingredients and stir until carrots are well coated. Top with cubed butter and cover, stirring once or twice during the cooking process. Cook on high for 3 hours. For a thicker glaze, remove the lid during the last 30 minutes of cooking. Place carrots and all the glaze onto a platter, then top with a sprinkle of fresh parsley before serving.
Slow Cooker Stuffing
I don't like placing my stuffing into the turkey cavity, so the slow cooker is the next best thing. This keeps the stuffing moist and warm until it's ready to be served.
Serves 10
1 pound day-old French bread (10-12 cups), cubed
3 celery ribs, chopped
1 cup leeks, chopped
3/4 cup golden raisins or cranberries (optional)
1 egg
1 1/2 cups low-sodium chicken broth
1/2 cup butter, melted
1 1/2 teaspoon dried sage
1 teaspoon poultry seasoning
1 teaspoon dried thyme
Salt and pepper to taste
1 pound raw ground turkey sausage (or regular Italian sausage)
1/4 cup fresh parsley, chopped
Place day-old cubed bread in a greased slow cooker. Add leeks, celery and raisins to the bread. In a separate bowl, whisk together egg, broth, melted butter and seasonings. Pour over bread and gently fold into the mix. Crumble raw sausage into even, bite-sized pieces and sprinkle over the top. Cover and cook on low for 4-5 hours, or until the veggies are tender and the sausage is completely cooked. Stir the sausage into the bread mixture, then add parsley and blend everything together. Cook for an additional 5 minutes in the slow cooker before serving.
Slow cookers are wonderful time savers, and they will leave the kitchen smelling so good by the time your guests arrive. Holiday gatherings can get chaotic, so relax and let the slow cooker work its delicious magic.
Will YOU be making anything in a slow cooker this Thanksgiving? Let us know in the comments below.
