20 Delicious Crock Pot Side Dishes Recipes Easy

Looking for the perfect side dish to pair with your slow-cooked main? You’re in luck! These 20 delicious Crock Pot side dishes are easy, fuss-free, and packed with flavor—ideal for busy weeknights or cozy gatherings. From creamy mac and cheese to savory herb-infused potatoes, we’ve got all the comforting, crowd-pleasing recipes you need. Keep scrolling to find your next favorite side!

Creamy Crock Pot Mac and Cheese

This ultra-creamy mac and cheese is the ultimate hands-off comfort food—just toss everything in the slow cooker and let it work its magic!

Ingredients:

• 16 oz elbow macaroni (uncooked)
• 4 cups shredded sharp cheddar cheese
• 1 cup shredded Gruyère cheese
• 1 (12 oz) can evaporated milk
• 2 cups whole milk
• 1/2 cup unsalted butter, melted
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dry mustard
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Grease the inside of a 6-quart crock pot with butter or nonstick spray. Add the uncooked macaroni, shredded cheddar, and Gruyère.
2. In a bowl, whisk together the evaporated milk, whole milk, melted butter, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dry mustard, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Pour over the pasta and stir gently to combine.
3. Cover and cook on LOW for 2 hours, stirring once halfway through. The mac and cheese is ready when the pasta is tender and the sauce is velvety (avoid overcooking or it’ll dry out).
4. Let sit for 5 minutes before serving—the sauce will thicken slightly as it cools.

The Gruyère adds a nutty depth that takes this classic to the next level, while the slow cooker keeps it luxuriously creamy without babysitting.

Tip: For extra richness, stir in 1/4 cup cream cheese during the last 15 minutes of cooking.

Slow Cooker Garlic Parmesan Potatoes

These creamy, garlicky potatoes are the ultimate hands-off side dish—just toss everything in the slow cooker and let it work its magic.

Ingredients:

• 2 lbs baby potatoes, halved (or quartered if large)
• 1/4 cup melted butter
• 1/4 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a large bowl, toss the potatoes with 1/4 cup melted butter, 1/4 cup Parmesan, 3 cloves minced garlic, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Transfer the mixture to a slow cooker and spread in an even layer. Cover and cook on HIGH for 3–4 hours or LOW for 6–7 hours, stirring once halfway, until potatoes are tender.
3. Sprinkle with 2 tbsp fresh parsley before serving.

The slow cooker gives these potatoes a melt-in-your-mouth texture while the Parmesan forms a savory crust—no oven required!

Tip: For extra crispiness, broil the cooked potatoes on a baking sheet for 2–3 minutes before garnishing.

Crock Pot Green Bean Casserole

This slow-cooked twist on the classic green bean casserole lets your Crock Pot do the work while you prep the rest of the meal—creamy, crunchy, and packed with savory flavor.

Ingredients:

• 2 (14.5 oz) cans French-cut green beans, drained
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1/2 cup whole milk
• 1 tsp soy sauce
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 1/3 cups French-fried onions, divided
• 1/2 cup shredded cheddar cheese (optional)

Instructions:

1. In a 4-quart Crock Pot, combine green beans, cream of mushroom soup, milk, soy sauce, garlic powder, black pepper, and 2/3 cup French-fried onions. Stir until evenly mixed.
2. Cover and cook on LOW for 3 hours or HIGH for 1.5 hours, stirring once halfway through.
3. Sprinkle shredded cheddar (if using) and remaining 2/3 cup French-fried onions over the top. Cover and cook on HIGH for 15 minutes until cheese melts and onions crisp slightly.

The slow simmer deepens the umami richness of the soup and soy sauce, while the onions stay extra-crunchy—no soggy toppings here!

Tip: For a fresher bite, swap one can of green beans for 2 cups thawed frozen green beans.

Cheesy Crock Pot Cornbread Casserole

This cozy casserole combines fluffy cornbread with melty cheese for the ultimate comfort food—no oven required!

Ingredients:

• 1 (8.5 oz) box cornbread mix (like Jiffy)
• 1 (14.75 oz) can cream-style corn
• 1 cup sour cream
• 1/4 cup melted butter
• 1 large egg
• 1 cup shredded cheddar cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, whisk together the cornbread mix, cream-style corn, sour cream, melted butter, egg, 1/2 tsp salt, and 1/4 tsp black pepper until just combined.
2. Fold in 3/4 cup of the shredded cheddar cheese, reserving the rest for topping.
3. Lightly grease your slow cooker, then pour in the batter. Cover and cook on HIGH for 2 hours or until the edges are golden and a toothpick inserted in the center comes out clean.
4. Sprinkle the remaining 1/4 cup cheese over the top, cover until melted (about 5 minutes), then serve warm.

The slow cooker gives this cornbread an extra-moist crumb, while the cheese creates crispy, golden edges—no oven babysitting needed!

Tip: For a kick, stir in a diced jalapeño or a pinch of cayenne with the cheese.

Slow Cooker Honey Glazed Carrots

These tender, sweet-and-savory carrots practically cook themselves, making them the ultimate hands-off side dish for busy weeknights.

Ingredients:

• 2 lbs carrots, peeled and cut into 1-inch chunks
• 3 tbsp unsalted butter, melted
• 3 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a 4-qt slow cooker, combine carrots, 3 tbsp melted butter, 3 tbsp honey, 1 tbsp apple cider vinegar, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Toss until evenly coated.
2. Cover and cook on LOW for 4 hours or HIGH for 2 hours, stirring once halfway, until carrots are fork-tender.
3. Transfer carrots to a serving dish using a slotted spoon. Drizzle with remaining glaze from the slow cooker and sprinkle with 1 tbsp fresh parsley.

The gentle slow cooking deepens the honey’s caramel notes while keeping the carrots perfectly plump—no mushy veggies here!

Tip: For extra depth, swap half the honey for pure maple syrup and add a pinch of smoked paprika with the garlic powder.

Crock Pot Loaded Mashed Potatoes

These ultra-creamy mashed potatoes cook hands-off in your slow cooker, then get piled high with all your favorite loaded baked potato toppings—because why choose between sides when you can have both?

Ingredients:

• 3 lbs russet potatoes, peeled and cubed
• 1/2 cup (1 stick) unsalted butter, cubed
• 1 cup whole milk
• 1 cup sour cream
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded cheddar cheese
• 6 slices cooked bacon, crumbled
• 2 green onions, thinly sliced

Instructions:

1. Add potatoes to a 6-quart slow cooker. Pour in enough water to just cover them. Cover and cook on HIGH for 3–4 hours or LOW for 6–7 hours until fork-tender.
2. Drain potatoes and return to the slow cooker. Add butter, milk, sour cream, 1 1/2 tsp salt, and 1/2 tsp black pepper. Mash with a potato masher until smooth.
3. Stir in cheddar cheese until melted. Top with bacon and green onions. Serve directly from the crock pot (it’ll stay warm for hours!).

The slow cooker keeps these spuds luxuriously creamy while letting the toppings stay crisp—no last-minute mashing required.

Tip: For extra tang, swap half the sour cream for ranch dressing.

Slow Cooker Scalloped Potatoes

These creamy, tender scalloped potatoes are a hands-off dream—just layer, set, and forget while your slow cooker does the work.

Ingredients:

• 3 lbs Yukon Gold potatoes, thinly sliced (about 1/8-inch thick)
• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 4 tbsp unsalted butter, melted
• 3 garlic cloves, minced
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp ground nutmeg
• 2 cups shredded sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh chives (for garnish)

Instructions:

1. In a large bowl, whisk together 1 1/2 cups heavy cream, 1/2 cup whole milk, 4 tbsp melted butter, 3 minced garlic cloves, 1 1/2 tsp salt, 1/2 tsp black pepper, and 1/4 tsp nutmeg.
2. Layer half of the sliced potatoes in a greased 6-quart slow cooker. Pour half the cream mixture over the potatoes, then sprinkle with 1 cup cheddar cheese. Repeat layers with remaining potatoes, cream mixture, and 1 cup cheddar.
3. Cover and cook on LOW for 6 hours or HIGH for 3–4 hours, until potatoes are fork-tender.
4. Sprinkle 1/4 cup Parmesan over the top, cover, and let melt for 10 minutes. Garnish with 2 tbsp fresh chives before serving.

The slow cooker gives these potatoes an extra-creamy texture—no curdling or dry spots—while the nutmeg adds a subtle warmth that balances the rich cheese.

Tip: For crispier edges, transfer the potatoes to a broiler-safe dish and broil for 2–3 minutes after cooking.

Crock Pot Cheesy Broccoli Rice

This cozy, one-pot wonder combines tender broccoli and creamy rice with a gooey cheese pull—perfect for busy weeknights when you crave comfort without the fuss.

Ingredients:

• 1 cup long-grain white rice, uncooked
• 3 cups fresh broccoli florets (about 1 small head)
• 1 (10.5 oz) can condensed cheddar cheese soup
• 1 ½ cups low-sodium chicken broth
• 1 cup shredded sharp cheddar cheese
• ½ cup whole milk
• 2 tbsp unsalted butter, melted
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Lightly grease the crock pot insert with butter or cooking spray. Add the rice, broccoli, cheddar cheese soup, chicken broth, milk, and 2 tbsp melted butter. Stir to combine.
2. Sprinkle in 1 tsp garlic powder, ½ tsp onion powder, ½ tsp salt, and ¼ tsp black pepper. Stir again until evenly distributed.
3. Cover and cook on LOW for 3–4 hours or HIGH for 1.5–2 hours, until the rice is tender and most liquid is absorbed.
4. Stir in 1 cup shredded cheddar cheese until melted. Let sit uncovered for 5 minutes to thicken slightly before serving.

The magic here? The rice cooks in the cheesy sauce, soaking up every bit of flavor while the broccoli stays vibrantly green—no mushy veggies here!

Tip: For extra richness, swap the milk for half-and-half and top with an extra handful of cheese right before serving.

Slow Cooker Creamed Corn

This rich, velvety creamed corn is the ultimate hands-off side dish—just toss everything in the slow cooker and let it work its magic.

Ingredients:

• 6 cups fresh or frozen corn kernels (no need to thaw if frozen)
• 1 cup heavy cream
• 1/2 cup whole milk
• 4 tbsp unsalted butter, cubed
• 2 tbsp granulated sugar
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika (optional for depth)

Instructions:

1. Combine corn, heavy cream, milk, butter, 2 tbsp sugar, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp smoked paprika (if using) in a 4-qt slow cooker. Stir gently.
2. Cover and cook on LOW for 3 hours or HIGH for 1.5 hours, stirring once halfway through, until creamy and corn is tender.
3. Use a potato masher to lightly crush about 1/3 of the corn—this thickens the sauce while keeping plenty of whole kernels for texture.

The slow cooker melds the sweetness of corn with a luscious, almost custard-like sauce that clings perfectly to every bite. It’s a game-changer for potlucks!

Tip: For extra decadence, stir in 1/2 cup shredded cheddar during the last 15 minutes of cooking.

Crock Pot Sweet Potato Casserole

This cozy, hands-off casserole lets your slow cooker do the work, transforming sweet potatoes into a creamy, spiced dessert-like side dish.

Ingredients:

• 3 lbs sweet potatoes, peeled and cubed (about 5 medium)
• 1/2 cup packed light brown sugar
• 1/4 cup melted butter
• 1/3 cup heavy cream
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1 cup mini marshmallows (optional topping)

Instructions:

1. Add sweet potatoes to a 6-quart slow cooker. In a bowl, whisk together 1/2 cup brown sugar, 1/4 cup melted butter, 1/3 cup heavy cream, 1 tsp vanilla, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp salt. Pour over potatoes and toss to coat.
2. Cover and cook on LOW for 5 hours or HIGH for 3 hours, until potatoes mash easily with a fork. Stir halfway through.
3. Use a potato masher to roughly crush potatoes (leave some texture). If using, scatter 1 cup mini marshmallows over top, cover, and cook 15 more minutes until puffed.

The slow cooker keeps this casserole luxuriously moist while caramelizing the edges just enough for subtle depth. That marshmallow blanket? Pure nostalgia in every bite.

Tip: For extra crunch, sprinkle toasted pecans over the marshmallows before serving.

Slow Cooker Herb Butter Mushrooms

These melt-in-your-mouth mushrooms soak up all the rich, garlicky herb butter as they cook low and slow—perfect for tossing over pasta or serving as a cozy side.

Ingredients:

• 1.5 lbs cremini mushrooms, cleaned and halved (or whole if small)
• 1/2 cup (1 stick) unsalted butter, melted
• 3 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 1 tbsp chopped fresh parsley
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. In a 4-qt slow cooker, combine mushrooms, melted butter, minced garlic, thyme, parsley, salt, black pepper, and red pepper flakes (if using). Toss gently to coat.
2. Cover and cook on LOW for 3 hours or HIGH for 1.5 hours, stirring once halfway, until mushrooms are tender and the butter sauce is fragrant.
3. Serve warm, spooning the extra garlic-herb butter over the top.

The slow cooking deepens the umami flavor of the mushrooms while keeping them juicy—no shriveled or rubbery bites here!

Tip: For a richer twist, swap 2 tbsp of the butter with white wine or balsamic vinegar.

Crock Pot Garlic Herb Rice Pilaf

This hands-off garlic herb rice pilaf is a game-changer for busy weeknights—just toss everything in the slow cooker and let the flavors meld into something magical.

Ingredients:

• 1 ½ cups long-grain white rice (like basmati or jasmine), rinsed
• 3 cups low-sodium chicken or vegetable broth
• 4 cloves garlic, minced
• 2 tbsp unsalted butter, melted
• 1 tsp dried thyme
• 1 tsp dried parsley
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup finely chopped fresh parsley (for garnish)

Instructions:

1. Lightly grease the insert of a 4- or 6-quart slow cooker with nonstick spray.
2. Add the rinsed rice, broth, minced garlic, melted butter, dried thyme, dried parsley, salt, and black pepper to the slow cooker. Stir gently to combine.
3. Cover and cook on LOW for 2–2.5 hours (or HIGH for 1–1.5 hours), until the liquid is absorbed and the rice is tender. Avoid stirring during cooking to prevent mushiness.
4. Fluff the rice with a fork, then fold in the fresh parsley. Let sit uncovered for 5 minutes to firm up.

The slow cooker gives this pilaf an almost creamy texture while keeping the grains distinct—perfect for soaking up sauces or serving under roasted meats.

Tip: For extra richness, stir in a handful of grated Parmesan right before serving.

Slow Cooker Baked Beans with Bacon

These hearty baked beans get a smoky upgrade from bacon and a touch of sweetness—perfect for potlucks or lazy weekend meals.

Ingredients:

• 6 slices thick-cut bacon, chopped
• 1 medium yellow onion, diced
• 3 (15 oz) cans navy beans, drained and rinsed
• 1/2 cup ketchup
• 1/3 cup packed brown sugar
• 1/4 cup molasses
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions:

1. In a skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Transfer to a slow cooker, leaving 1 tbsp of bacon fat in the skillet.
2. Add the diced onion to the skillet and cook until softened, about 3 minutes. Scrape into the slow cooker.
3. Stir in the navy beans, 1/2 cup ketchup, 1/3 cup brown sugar, 1/4 cup molasses, 2 tbsp vinegar, 1 tbsp mustard, 1 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper until evenly combined.
4. Cover and cook on LOW for 6 hours (or HIGH for 3 hours), stirring once halfway. The sauce will thicken as it cools.

The molasses and bacon create a rich, caramelized depth that makes these beans stand out—no oven required!

Tip: For extra smokiness, swap 1 can of navy beans with smoked baked beans (undrained).

Crock Pot Parmesan Roasted Brussels Sprouts

These Crock Pot Parmesan Roasted Brussels Sprouts are the ultimate hands-off side dish—tender on the inside, crispy on the edges, and loaded with savory, cheesy flavor.

• 1 ½ lbs Brussels sprouts, trimmed and halved
• 3 tbsp olive oil
• 3 cloves garlic, minced
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup grated Parmesan cheese
• 1 tbsp lemon juice

1. Toss Brussels sprouts with 3 tbsp olive oil, 3 cloves minced garlic, ½ tsp salt, and ¼ tsp black pepper in the slow cooker until evenly coated.
2. Cover and cook on HIGH for 2 hours or LOW for 4 hours, stirring once halfway, until sprouts are tender but still hold their shape.
3. Sprinkle ½ cup Parmesan cheese over the sprouts, then cover and cook for another 10 minutes until the cheese melts.
4. Drizzle with 1 tbsp lemon juice and gently toss before serving.

The slow cooker gives these Brussels sprouts a caramelized depth without babysitting the oven—plus, the Parmesan forms a golden, nutty crust you’ll crave.

Tip: For extra crispiness, broil the cooked sprouts on a baking sheet for 2–3 minutes before adding the cheese.

Slow Cooker Cheesy Cauliflower Bake

This creamy, comforting bake turns humble cauliflower into a crowd-pleasing side dish—with minimal effort thanks to your slow cooker.

Ingredients:

• 1 large head cauliflower, cut into florets (about 6 cups)
• 1 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter, melted
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika (optional)

Instructions:

1. Grease the inside of a 4- to 6-quart slow cooker with nonstick spray. Add the cauliflower florets in an even layer.
2. In a bowl, whisk together the heavy cream, melted butter, garlic powder, onion powder, salt, and black pepper. Pour evenly over the cauliflower.
3. Sprinkle the shredded cheddar and Parmesan cheeses on top, then dust with smoked paprika (if using).
4. Cover and cook on LOW for 3–4 hours or HIGH for 1.5–2 hours, until the cauliflower is tender and the sauce is bubbly.
5. Let sit uncovered for 5 minutes to thicken slightly before serving.

The slow cooker melds the cheeses into a velvety sauce that clings to every floret—no flour or roux required!

Tip: For a crispy top, transfer the bake to an oven-safe dish and broil for 2–3 minutes after slow cooking.

Crock Pot Honey Butter Peas

These sweet and buttery peas are the ultimate hands-off side dish—just toss everything in the slow cooker and let the magic happen!

Ingredients:

• 1 lb frozen peas (no need to thaw)
• 3 tbsp unsalted butter, cubed
• 2 tbsp honey
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Add the frozen peas to a 3-quart or larger slow cooker. Dot the top evenly with 3 tbsp cubed butter.
2. Drizzle 2 tbsp honey over the peas, then sprinkle evenly with 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt, and 1/4 tsp black pepper.
3. Cover and cook on LOW for 2 hours (or HIGH for 1 hour), stirring once halfway through, until the peas are tender and glazed in the honey-butter sauce.

The slow cooker gently melds the honey and butter into a glossy, velvety sauce that clings to every pea—no stovetop babysitting required!

Tip: For a touch of brightness, stir in 1 tsp lemon zest right before serving.

Slow Cooker Cheesy Spinach Dip

This creamy, dreamy dip is a crowd-pleaser—just dump everything in the slow cooker and let it work its magic while you prep the rest of your party spread.

Ingredients:

• 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
• 1 (8 oz) block cream cheese, softened
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Add the spinach, cream cheese, mozzarella, cheddar, sour cream, mayonnaise, garlic powder, onion powder, salt, and black pepper to a 4-quart slow cooker. Stir well to combine.
2. Cover and cook on LOW for 2 hours, stirring once halfway through, until the cheeses are fully melted and the dip is bubbly.
3. Give it a final stir, then serve warm with tortilla chips, bread, or veggie sticks.

The slow cooker melds the cheeses into the creamiest texture, while the spinach keeps it just a little earthy—perfect for balancing out the richness. Leftovers? (As if!) Store in the fridge and reheat gently in the microwave.

Tip: For a kick, stir in a pinch of cayenne or a few dashes of hot sauce before serving.

Crock Pot Creamy Garlic Parmesan Asparagus

This fuss-free side dish lets your slow cooker do the work, transforming asparagus into a velvety, garlicky dream with just a handful of ingredients.

Ingredients:

• 1 lb fresh asparagus, tough ends trimmed
• 3 tbsp unsalted butter, melted
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Arrange asparagus in an even layer in a 4-qt slow cooker. Drizzle with 3 tbsp melted butter and sprinkle with 3 cloves minced garlic, tossing gently to coat.
2. Pour 1/2 cup heavy cream over the asparagus, then top with 1/2 cup Parmesan, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using).
3. Cover and cook on LOW for 2 hours or HIGH for 1 hour, until asparagus is tender but still bright green. Stir gently halfway through.
4. Serve warm, spooning the creamy sauce from the bottom of the pot over each portion.

The magic here? The cream and Parmesan reduce into a luscious sauce that clings to every spear, while the slow cooking keeps the asparagus perfectly tender-crisp.

Tip: For extra richness, stir in an extra 2 tbsp Parmesan just before serving—it’ll melt into the sauce beautifully.

Slow Cooker Cinnamon Apples

These tender, spiced apples are like a warm hug in a bowl—perfect for spooning over ice cream or enjoying straight from the slow cooker.

Ingredients:

• 6 medium apples (like Honeycrisp or Granny Smith), peeled and sliced into 1/2-inch wedges
• 1/4 cup packed brown sugar
• 2 tbsp melted butter
• 1 tbsp lemon juice
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of salt

Instructions:

1. Toss the apples with 1/4 cup brown sugar, 2 tbsp melted butter, 1 tbsp lemon juice, 1 1/2 tsp cinnamon, 1/4 tsp nutmeg, and a pinch of salt in the slow cooker until evenly coated.
2. Cover and cook on LOW for 3 hours or HIGH for 1.5 hours, stirring once halfway, until the apples are tender but still hold their shape.
3. Let sit uncovered for 10 minutes to thicken the syrup slightly before serving.

The magic here? The apples soften just enough to melt in your mouth while the syrup caramelizes into a glossy, spiced glaze.

Tip: For extra depth, add a splash of vanilla extract or a drizzle of caramel sauce after cooking.

Crock Pot Buttery Herb Dinner Rolls

These ultra-soft, buttery rolls are infused with fragrant herbs and slow-cooked to perfection—no oven required!

Ingredients:

• 1 cup warm whole milk (110°F)
• 2 tbsp granulated sugar
• 2 ¼ tsp active dry yeast (1 packet)
• 3 cups all-purpose flour, plus extra for dusting
• 1 tsp kosher salt
• 1 large egg, room temperature
• ¼ cup unsalted butter, melted (plus 2 tbsp for brushing)
• 1 tbsp chopped fresh rosemary
• 1 tsp dried thyme

Instructions:

1. In a small bowl, whisk together 1 cup warm milk, 2 tbsp sugar, and 2 ¼ tsp yeast. Let sit for 5 minutes until foamy.
2. In a large bowl, combine 3 cups flour and 1 tsp salt. Pour in yeast mixture, 1 egg, ¼ cup melted butter, 1 tbsp rosemary, and 1 tsp thyme. Stir until a shaggy dough forms.
3. Knead on a floured surface for 5 minutes until smooth. Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled.
4. Divide dough into 12 balls and arrange in a greased Crock Pot. Cover and cook on High for 1.5–2 hours until rolls spring back when touched.
5. Brush hot rolls with 2 tbsp melted butter and sprinkle with flaky salt. Serve warm.

The slow cooker creates an irresistibly tender crumb, while the herb-infused butter gives these rolls a cozy, savory aroma. Perfect for sopping up soups or holiday gravy!

Tip: For extra flavor, swap the dried thyme for ½ tsp garlic powder in the dough.

Conclusion

With 20 easy and delicious Crock Pot side dishes, this roundup has something for every occasion—whether it’s a cozy family dinner or a festive potluck. We hope you find a new favorite! Don’t forget to leave a comment telling us which recipe you loved most, and share this article on Pinterest so others can enjoy these tasty sides too. Happy slow cooking!