15 Easy Slow Cooker Christmas Recipes That Save Time

Like a tiny helper in your kitchen, the slow cooker takes on the big tasks so you don’t have to. You’ll set timers, mix simple sauces, and let proteins and sides simmer while you do other prep or relax. These 15 recipes cover main dishes, sides, and desserts that need minimal hands-on time, clear ingredient lists, and easy steps you can follow even on a busy holiday day — keep going to pick the ones that fit your menu.

Slow Cooker Honey-Glazed Ham

Sweet, sticky ham glazed to perfection while you relax—holiday magic from your slow cooker.

Ingredients:

• 4–6 lb bone-in ham (fully cooked)
• 1 cup honey
• 1/2 cup brown sugar, packed
• 1/4 cup Dijon mustard
• 1/4 cup orange juice
• 2 tbsp apple cider vinegar
• 1 tsp ground cloves or 6–8 whole cloves
• 1/2 tsp ground cinnamon
• 2 tbsp butter
• 1/2 cup water or apple cider (for the slow cooker)
• Optional: orange slices for garnish

How to Make:

1. Trim any excess skin from the ham, leaving a thin layer of fat, and score the surface in a diamond pattern.
2. Place the ham cut-side down in the slow cooker and pour 1/2 cup water or apple cider into the bottom to keep it moist.
3. In a small saucepan over medium heat, combine honey, brown sugar, Dijon mustard, orange juice, apple cider vinegar, butter, cloves, and cinnamon.
4. Stir constantly until the sugar dissolves and the glaze is smooth and slightly thickened, about 4–6 minutes.
5. Brush about half of the glaze over the ham, making sure it gets into the scored cuts.
6. Cover and cook on low for 3–4 hours (or until heated through, about 140°F/60°C internal temperature).
7. Every hour, uncover and brush more glaze over the ham to build a sticky, caramelized coating.
8. In the last 15 minutes, switch the slow cooker to high or transfer the ham to a baking sheet and broil for 3–5 minutes to deepen the glaze (watch closely so it doesn’t burn).
9. Remove the ham and let it rest 10–15 minutes before slicing; garnish with orange slices if desired.

Serve slices of this honey-glazed ham warm and enjoy the sweet, festive flavor!

Crockpot Beef Bourguignon

Crockpot Beef Bourguignon — cozy, rich French comfort made effortless in your slow cooker.

Ingredients:

• 2 lbs beef chuck, trimmed and cut into 1½-inch cubes
• 1 cup red wine (Burgundy or Pinot Noir preferred)
• 1 cup beef broth
• 3 tbsp tomato paste
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 large onion, diced
• 3 carrots, peeled and cut into 1-inch pieces
• 8 oz cremini or button mushrooms, halved
• 4 oz pearl onions, peeled (or 1 small yellow onion, quartered)
• 2 bay leaves
• 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
• 1 tsp salt, plus more to taste
• ½ tsp black pepper
• 2 tbsp butter (optional, for finishing)
• 2 tbsp chopped fresh parsley, for garnish

How to Make:

1. Pat the beef dry and toss with the flour, salt, and pepper until pieces are lightly coated.
2. Heat olive oil in a skillet over medium-high heat and brown the beef in batches until nicely seared on all sides; transfer to the slow cooker.
3. In the same skillet, add a bit more oil if needed and sauté the diced onion and carrots for 3–4 minutes until slightly softened; add garlic and cook 30 seconds more.
4. Stir in the tomato paste, then pour in the red wine to deglaze the pan, scraping up browned bits; simmer 1–2 minutes.
5. Pour the wine mixture over the beef in the slow cooker. Add beef broth, bay leaves, thyme, and mushrooms (and pearl onions if using).
6. Cover and cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until beef is tender and sauce has thickened.
7. If the sauce is too thin, remove the lid and cook on HIGH for 15–30 minutes to reduce, or whisk 1 tbsp cornstarch with 1 tbsp cold water and stir in, cooking another 15 minutes.
8. Stir in butter for a glossy finish, adjust salt and pepper to taste, and discard bay leaves.
9. Serve over mashed potatoes, egg noodles, or crusty bread and sprinkle with chopped parsley.

Enjoy a warm, wine-scented bowl of Beef Bourguignon — comfort food that feels like a hug from the inside.

Slow Cooker Maple-Roasted Turkey Breast

Tender, maple-kissed turkey breast that cooks low and slow for juicy, holiday perfection.

Ingredients:

• 3–4 lb boneless turkey breast, skin on if available
• 1/3 cup pure maple syrup
• 2 tbsp Dijon mustard
• 2 tbsp unsalted butter, melted
• 1 tbsp soy sauce (or tamari)
• 1 tsp fresh rosemary, chopped (or 1/2 tsp dried)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1/2 tsp smoked paprika (optional)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and black pepper, to taste
• 1/2 cup low-sodium chicken broth or water
• 1 small onion, sliced
• 2 cloves garlic, smashed
• Fresh herbs for garnish (optional)

How to Make:

1. Pat the turkey breast dry and season all over with salt, pepper, garlic powder, onion powder, and smoked paprika.
2. In a small bowl, whisk together maple syrup, Dijon mustard, melted butter, soy sauce, rosemary, and thyme.
3. Place the sliced onion and smashed garlic in the bottom of the slow cooker to create a flavor bed.
4. Pour the chicken broth into the cooker, then set the seasoned turkey breast on top of the onions.
5. Brush or pour about half of the maple mixture over the turkey, reserving the rest to glaze later.
6. Cover and cook on LOW for 3½–4½ hours, or until the internal temperature reaches 165°F (74°C) at the thickest part.
7. During the last 20–30 minutes of cooking, brush the remaining maple glaze over the turkey to build a glossy finish.
8. When done, transfer the turkey to a cutting board and let it rest for 10 minutes before slicing.
9. Spoon any pan juices into a small dish or skim fat and whisk into the reserved glaze for a quick sauce, if desired.
10. Slice the turkey against the grain and garnish with fresh herbs.

Serve warm with your favorite sides — a sweet, savory centerpiece that’ll have everyone coming back for seconds!

Crockpot Cranberry-Orange Pork Loin

Crockpot Cranberry-Orange Pork Loin — sweet, tangy, and impossibly tender with holiday flair.

Ingredients:

• 2–3 lb pork loin
• Salt and black pepper, to taste
• 1 tbsp olive oil (optional, for searing)
• 1 cup cranberry sauce (whole-berry or jellied)
• 1/2 cup orange marmalade or 1/2 cup fresh orange juice plus 2 tbsp honey
• 1/4 cup low-sodium chicken or vegetable broth
• 2 tbsp soy sauce or tamari
• 1 tsp Dijon mustard
• 1/2 tsp dried rosemary or 1 tsp fresh, chopped
• 1/4 tsp ground cinnamon (optional)
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• Zest of 1 orange
• Fresh parsley or thyme, for garnish (optional)

How to Make:

1. Season the pork loin all over with salt and pepper.
2. (Optional) Heat olive oil in a skillet over medium-high heat and brown the pork 1–2 minutes per side for extra color; transfer to the slow cooker.
3. Place the sliced onion and minced garlic in the bottom of the crockpot and set the pork on top.
4. In a bowl, whisk together cranberry sauce, orange marmalade (or orange juice+honey), broth, soy sauce, Dijon, rosemary, cinnamon, and orange zest until smooth.
5. Pour the cranberry-orange mixture over the pork, spooning some of it over the top so the pork is well coated.
6. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the pork reaches 145°F and is tender.
7. Remove the pork to a cutting board and tent with foil to rest for 10 minutes.
8. If you want a thicker sauce, pour the crockpot juices into a small saucepan and simmer until reduced, or whisk in 1 tsp cornstarch mixed with 1 tbsp cold water and simmer 1–2 minutes until thickened.
9. Slice the pork, spoon the cranberry-orange sauce over the slices, and garnish with parsley or thyme if desired.

Serve warm and enjoy — this festive pork loin will steal the show at your holiday table!

Slow Cooker Garlic and Herb Prime Rib

A melt-in-your-mouth garlic-and-herb prime rib that practically carves itself — perfect for a relaxed holiday feast.

Ingredients:

• 4–6 lb bone-in prime rib roast (standing rib roast)
• 2 tbsp olive oil
• 6 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped (or 2 tsp dried)
• 2 tbsp fresh thyme, finely chopped (or 2 tsp dried)
• 1 tbsp fresh parsley, chopped (optional)
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 cup beef broth
• 1/2 cup red wine (optional, for richer flavor)
• 1 onion, quartered
• 2–3 carrots, cut into large chunks
• 2–3 celery stalks, cut into large chunks

How to Make:

1. Pat the prime rib dry with paper towels and let sit at room temperature 30–60 minutes.
2. In a small bowl, mix olive oil, minced garlic, rosemary, thyme, parsley (if using), salt, and pepper to make a paste.
3. Rub the garlic-herb paste all over the roast, pressing it into the meat.
4. Place the onion, carrots, and celery in the bottom of the slow cooker to make a flavor bed.
5. Pour the beef broth and red wine (if using) into the slow cooker over the vegetables.
6. Set the roast on top of the vegetables, fat side up.
7. Cover and cook on LOW for 6–8 hours for medium-rare to medium (use a meat thermometer: 125–130°F for rare, 135°F for medium).
8. For a browned crust, transfer the roast to a baking sheet and broil 3–5 minutes, watching closely, until the exterior is nicely seared.
9. Tent the roast with foil and rest 15–20 minutes before slicing to let juices redistribute.
10. Carve between the bones or into thick slices and spoon any pan juices over the meat.

Enjoy a wonderfully tender, herb-kissed prime rib that’s fuss-free and holiday-ready — carve, serve, and savor!

Crockpot Sausage and Apple Stuffing

Savory, sweet, and cozy — a hands-off sausage and apple stuffing perfect for holiday sides.

Ingredients:

• 1 pound (450 g) pork sausage, casings removed
• 3 cups day-old bread cubes (about 8–10 ounces) — sourdough or French loaf work well
• 1 large apple, peeled, cored and diced (Granny Smith or Honeycrisp)
• 1 medium onion, finely chopped
• 2 celery stalks, diced
• 2 tablespoons butter
• 1 teaspoon dried sage (or 1 tablespoon fresh, chopped)
• 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 cup low-sodium chicken or turkey broth (plus extra if needed)
• 1 large egg, beaten
• 1/4 cup chopped fresh parsley (optional)
• 1/4 cup chopped walnuts or pecans (optional, for crunch)

How to Make:

1. Heat a skillet over medium heat and add the sausage, breaking it up as it cooks until browned and cooked through, about 6–8 minutes. Drain excess fat if needed.
2. In the same skillet, add butter and sauté the onion and celery until soft, about 4–5 minutes.
3. Add the diced apple to the skillet and cook 2–3 minutes more until it begins to soften.
4. Stir in the sage, thyme, rosemary, salt, and pepper, and cook 30 seconds to bloom the herbs.
5. In a large bowl, combine the bread cubes, cooked sausage, onion-celery-apple mixture, and nuts and parsley if using.
6. Whisk the broth and beaten egg together, then pour over the bread mixture. Toss gently to moisten — the mixture should be moist but not soggy. Add a little more broth if needed.
7. Lightly spray or butter the inside of your crockpot. Transfer the stuffing mixture into the crockpot and spread evenly.
8. Cover and cook on LOW for 2–3 hours or on HIGH for 1–1.5 hours, until the center is hot and set. Stir once halfway through to guarantee even cooking if desired.
9. If you like a crisp top, transfer the stuffing to a baking dish and bake at 375°F (190°C) for 10–15 minutes, or remove the crockpot lid and set to HIGH for the last 15–20 minutes to brown the top.
10. Taste and adjust seasoning, then sprinkle with extra chopped parsley before serving.

Serve warm and enjoy a comforting, festive side that smells like holiday nostalgia.

Slow Cooker Cheesy Scalloped Potatoes

Creamy, cheesy scalloped potatoes that practically make themselves in the slow cooker.

Ingredients:

• 3 pounds russet or Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch)
• 1 medium onion, thinly sliced
• 2 cups shredded sharp cheddar cheese, divided
• 1 cup shredded Gruyère or mozzarella (optional, for extra melt)
• 1 1/2 cups heavy cream or half-and-half
• 1 cup milk
• 3 tablespoons unsalted butter, cut into small pieces
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme or rosemary (optional)
• 1 tablespoon all-purpose flour (to help thicken)
• Fresh parsley or chives, chopped, for garnish

How to Make:

1. Spray the slow cooker insert with nonstick spray or brush lightly with butter so the potatoes don’t stick.
2. Toss the sliced potatoes with the flour, salt, pepper, and dried herb in a large bowl so they’re evenly coated.
3. Layer half of the potatoes into the slow cooker, overlapping slightly, then spread half the sliced onion over them and sprinkle with 1 cup of cheddar and half of the Gruyère (if using).
4. Repeat with the remaining potatoes, onions, and cheeses to form a second layer.
5. In a measuring cup, whisk together the heavy cream and milk with the minced garlic; pour the mixture evenly over the layered potatoes.
6. Dot the top with the small pieces of butter.
7. Cover and cook on LOW for 4 to 5 hours, or until potatoes are tender when pierced with a fork (check at 4 hours to avoid overcooking).
8. If you want a slightly thicker top, remove the lid about 15–20 minutes before serving to let a little steam escape and the top set.
9. Taste and adjust seasoning if needed, then sprinkle chopped parsley or chives over the potatoes before serving.

Serve warm and dig into creamy, cheesy comfort—perfect for holiday sides or any cozy meal.

Crockpot Green Bean Casserole

A cozy, hands-off twist on a holiday classic—green bean casserole made easy in the crockpot.

Ingredients:

• 1½ pounds fresh green beans, trimmed and cut into 1–2 inch pieces (or two 12-oz bags frozen green beans, thawed)
• 1 can (10.5 oz) condensed cream of mushroom soup
• ½ cup milk
• 1 cup sour cream
• 1 small onion, finely chopped (optional)
• 2 cloves garlic, minced (optional)
• 1 teaspoon soy sauce or Worcestershire sauce
• ½ teaspoon black pepper
• ¼ teaspoon salt (adjust to taste)
• 1 cup shredded cheddar cheese (optional — for a cheesy variation)
• 1½ cups crispy fried onions (divided; about 1 cup for topping, ½ cup for stirring in)
• 2 tablespoons butter, melted
• 1 tablespoon olive oil (if using fresh onion)

How to Make:

1. If using fresh green beans, blanch them in boiling water for 3 minutes, then drain and rinse with cold water. If using frozen, thaw and drain.
2. In a bowl, whisk together the cream of mushroom soup, milk, sour cream, soy or Worcestershire sauce, pepper, salt, and minced garlic (if using).
3. Stir ½ cup of the crispy fried onions and the shredded cheddar (if using) into the soup mixture.
4. Place the green beans in the slow cooker and pour the soup mixture evenly over them. Stir gently to combine.
5. Dot the top with the chopped onion (if using) and drizzle the melted butter over the mixture.
6. Cover and cook on LOW for 2–3 hours or on HIGH for 1–1½ hours, until the green beans are tender and the sauce is bubbly.
7. About 10–15 minutes before serving, sprinkle the remaining crispy fried onions on top and replace the lid to let them warm through and stay crunchy.
8. Give the casserole a gentle stir, adjust salt and pepper if needed, and serve hot.

Enjoy this creamy, crunchy holiday side without the last-minute oven scramble — perfect for feeding a festive crowd!

Slow Cooker Sweet Potato Casserole With Pecan Topping

Sweet, creamy sweet potato casserole with a crunchy pecan topping — all made cozy and easy in the slow cooker.

Ingredients:

• 3 pounds sweet potatoes, peeled and cut into 1-inch cubes
• 1/3 cup brown sugar, packed
• 1/4 cup maple syrup (or honey)
• 1/4 cup unsalted butter, melted
• 1/4 cup milk (or coconut milk for a richer flavor)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup chopped pecans
• 2 tablespoons brown sugar (for topping)
• 2 tablespoons melted butter (for topping)
• Optional: mini marshmallows for garnish (about 1 cup)

How to Make:

1. Place the peeled, cubed sweet potatoes into the slow cooker.
2. In a bowl, whisk together brown sugar, maple syrup, melted butter, milk, vanilla, cinnamon, nutmeg, and salt.
3. Pour the mixture over the sweet potatoes and stir to coat evenly.
4. Cover and cook on low for 3–4 hours, or on high for 1.5–2 hours, until the potatoes are very tender.
5. Use a potato masher or large fork to mash the sweet potatoes right in the slow cooker until mostly smooth with a few chunks for texture.
6. In a small bowl, mix chopped pecans, brown sugar, and melted butter to make the topping.
7. Sprinkle the pecan topping evenly over the mashed sweet potatoes.
8. If using marshmallows, scatter them on top now.
9. Cover and cook on high for another 15–20 minutes, until the topping is warm and the marshmallows (if used) are lightly puffed and golden.
10. Let stand for 5 minutes, then serve warm.

This sweet, nutty casserole is the perfect cozy side for any holiday table — enjoy!

Crockpot Creamy Mushroom Gravy

Crockpot Creamy Mushroom Gravy — rich, silky, and perfect for holiday mashed potatoes or roast slices.

Ingredients:

• 1 lb (450 g) mushrooms, sliced (button or cremini)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups beef or vegetable broth
• 1 cup heavy cream or half-and-half
• 1 tbsp Worcestershire sauce
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• Salt and freshly ground black pepper, to taste
• 1 tbsp soy sauce (optional, for deeper color/umami)
• 1–2 tsp cornstarch mixed with 1 tbsp cold water (optional, for extra thickening)
• Chopped fresh parsley for garnish (optional)

How to Make:

1. Melt the butter in a skillet over medium heat, add onions and cook until soft and translucent, about 5 minutes.
2. Add the garlic and sliced mushrooms to the skillet and cook until mushrooms release their liquid and start to brown, about 5–7 minutes.
3. Sprinkle the flour over the mushroom mixture and stir for 1 minute to cook the raw flour taste.
4. Transfer the mushroom-onion mixture to the crockpot.
5. Pour in the broth, cream, Worcestershire sauce, thyme, and soy sauce (if using). Stir to combine.
6. Cover and cook on LOW for 3–4 hours or on HIGH for 1.5–2 hours until flavors meld and gravy is hot.
7. Taste and season with salt and pepper. If you want a thicker gravy, stir in the cornstarch slurry and cook on HIGH for another 10–15 minutes until thickened.
8. If you prefer a very smooth gravy, use an immersion blender to blend briefly to your desired texture, or leave it chunky for more mushroom bite.
9. Stir in chopped parsley just before serving.

Serve this cozy, creamy mushroom gravy over mashed potatoes, roasted meats, or fluffy biscuits — it’s holiday comfort in every spoonful!

Slow Cooker Mulled Wine or Spiced Cider

Slow Cooker Mulled Wine or Spiced Cider — cozy, spiced, and perfect for holiday gatherings.

Ingredients:

• 1 bottle (750 ml) red wine (for mulled wine) or 1 quart (1 L) apple cider (for spiced cider)
• 2 cups additional apple cider or orange juice (optional, to stretch and sweeten mulled wine)
• 1/4 cup brown sugar or honey (adjust to taste)
• 1 orange, thinly sliced (plus extra slices for garnish)
• 4 whole cloves
• 3–4 cinnamon sticks
• 3–4 star anise pods
• 6–8 whole allspice berries or 1 teaspoon ground allspice
• 1–2-inch piece fresh ginger, sliced (or 1 teaspoon ground ginger)
• 1 teaspoon vanilla extract (optional, best for cider)
• 1/4 cup brandy, rum, or Grand Marnier (optional, for mulled wine)
• Orange peel or cinnamon sticks for garnish

How to Make:

1. Pour the red wine or apple cider into the slow cooker. If using wine and you want a milder drink, add the extra apple cider or orange juice now.
2. Stir in the brown sugar or honey until it dissolves.
3. Add the orange slices, cloves, cinnamon sticks, star anise, allspice, and sliced ginger to the pot.
4. Cover and cook on LOW for 1.5–3 hours (or on HIGH for 30–60 minutes) until fragrant and hot — don’t let it boil.
5. Taste and adjust sweetness or spices; stir in vanilla if using, and add brandy or rum for a boozy finish.
6. Use a slotted spoon or fine mesh strainer to remove whole spices and orange slices before serving, or leave slices in for a rustic look.
7. Ladle into mugs, garnish with orange peel or a cinnamon stick, and serve warm.

Enjoy the cozy holiday spice — cheers to winter warmth in every cup!

Crockpot Cinnamon Apple Butter

Warm, spiced apple butter that fills your home with holiday scent and needs almost no hands-on time.

Ingredients:

• 6 pounds apples (a mix of sweet-tart like Gala, Fuji, or Honeycrisp is great), peeled, cored, and roughly chopped
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves (optional, for deeper warmth)
• 1/2 teaspoon kosher salt
• 2 teaspoons vanilla extract
• 2 tablespoons lemon juice
• 1/4 cup apple cider or water (to help start cooking)

How to Make:

1. Toss the chopped apples into your slow cooker and pour in the apple cider (or water).
2. Sprinkle the granulated sugar, brown sugar, cinnamon, nutmeg, cloves (if using), and salt over the apples and stir to combine.
3. Cover and cook on LOW for 8–10 hours, stirring once or twice during cooking, until apples are very soft and darkened.
4. Use an immersion blender or transfer batches to a blender/food processor and puree until smooth.
5. Stir in the vanilla extract and lemon juice, then continue to cook uncovered on LOW for another 1–2 hours to thicken to a spreadable consistency, stirring occasionally to prevent sticking.
6. Taste and adjust sweetener or spices if needed; cook longer if you want a thicker, darker butter.
7. When done, let cool slightly, then spoon into jars. Refrigerate for up to 3 weeks or process in a hot water bath for longer storage.

Spread it warm on toast, stir into oatmeal, or give as a cozy homemade gift — your kitchen will smell like Christmas!

Slow Cooker Chocolate Peppermint Lava Cake

A warm, gooey chocolate cake with a peppermint twist — perfect for cozy holiday nights.

Ingredients:

• 1 box (15.25 oz) chocolate cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 2 large eggs
• 1/2 teaspoon peppermint extract
• 1 cup semi-sweet chocolate chips
• 1 cup hot fudge sauce or chocolate syrup
• 1 cup crushed candy canes or peppermint candies (plus extra for garnish)
• 1/2 cup heavy cream (optional, for a richer topping)
• Powdered sugar or whipped cream, for serving (optional)
• Nonstick spray or liner for the slow cooker

How to Make:

1. Spray the slow cooker insert with nonstick spray or line with a slow cooker liner.
2. In a bowl, whisk together the chocolate cake mix, water, vegetable oil, eggs, and peppermint extract until smooth.
3. Stir in the chocolate chips so they’re evenly distributed.
4. Pour the batter into the prepared slow cooker and smooth the top.
5. Spoon the hot fudge sauce evenly over the batter — don’t stir.
6. Sprinkle the crushed candy canes over the top.
7. Cover and cook on LOW for 2 to 2½ hours, or until the edges are set and a toothpick in the center comes out with just a few moist crumbs.
8. If using heavy cream, warm it and drizzle over the cake before serving for extra decadence.
9. Serve warm with a dusting of powdered sugar, a dollop of whipped cream, and extra crushed candy canes on top.

Dig in and enjoy the melty chocolate and bright peppermint in every spoonful — holiday comfort in a crockpot!

Crockpot Eggnog Bread Pudding

A cozy, custardy holiday dessert that smells like Christmas in every spoonful.

Ingredients:

• 6 cups cubed day-old brioche or challah (about 8–10 slices)
• 2 cups eggnog (store-bought or homemade)
• 1 cup whole milk or heavy cream
• 3 large eggs
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg, plus extra for sprinkling
• 1/4 teaspoon salt
• 2 tablespoons melted butter (plus extra for greasing)
• 1/2 cup raisins or chopped pecans (optional)
• Powdered sugar or a drizzle of caramel or bourbon sauce for serving (optional)

How to Make:

1. Grease the inside of the slow cooker with a little melted butter or nonstick spray.
2. Place the cubed bread evenly into the crockpot and sprinkle the raisins or pecans over the top if using.
3. In a mixing bowl, whisk together the eggnog, milk (or cream), eggs, brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, salt, and melted butter until smooth.
4. Pour the eggnog mixture evenly over the bread, pressing the bread down gently so it soaks up the liquid.
5. Cover and cook on LOW for 2 to 3 hours, or until the custard is set and a knife inserted near the center comes out clean — avoid overcooking so it stays creamy.
6. Turn the slow cooker to WARM for up to 30 minutes if needed before serving.
7. Sprinkle a little extra nutmeg or powdered sugar on top and serve warm, optionally with a drizzle of caramel or a splash of bourbon sauce.

Enjoy a warm, boozy-free slice of holiday comfort — perfect with a cup of coffee or a glass of eggnog!

Slow Cooker Caramelized Pears With Vanilla Cream

Warm, spiced pears slow-cooked until tender and bathed in caramel, served with silky vanilla cream — holiday comfort in a bowl.

Ingredients:

• 4 ripe but firm Bosc or Bartlett pears, peeled, halved and cored
• 1/2 cup packed light brown sugar
• 2 tbsp unsalted butter, cut into small pieces
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger (optional)
• 1/8 tsp ground nutmeg
• 1 tsp vanilla extract
• 1/4 cup orange juice (or apple juice)
• Pinch of salt
• 1/2 cup heavy cream, chilled
• 1 tbsp powdered sugar (adjust to taste)
• 1/2 tsp vanilla extract (for the cream)
• Optional: chopped toasted pecans or walnuts, and a few mint leaves for garnish

How to Make:

1. Place the pear halves, cut side up, in the slow cooker in a single layer.
2. In a small bowl mix brown sugar, cinnamon, ginger, nutmeg and a pinch of salt. Sprinkle this evenly over the pears.
3. Dot the pears with the butter pieces, then pour the orange juice around (not over) the pears so the sugar stays on top. Add 1 tsp vanilla extract.
4. Cover and cook on LOW for 3–4 hours or until pears are tender when pierced with a fork but still hold shape.
5. Remove the lid and switch the slow cooker to HIGH; cook 15–20 minutes more to thicken and slightly caramelize the sauce. If it’s still thin, transfer sauce to a small pan and simmer briefly to reduce.
6. While pears finish, whip the chilled heavy cream with powdered sugar and 1/2 tsp vanilla extract until soft peaks form. Taste and adjust sweetness.
7. Spoon warm pears and a generous ladle of caramel sauce into bowls, top with a dollop of vanilla cream and sprinkle with chopped nuts and mint if using.

Serve warm and enjoy the cozy, caramelized sweetness — perfect for holiday dessert or a special breakfast treat.

Conclusion

You’ve got reliable, low-effort dishes here that free up time for guests and chores. Pick a main and two sides, load the slow cooker, set the timer, and tend only to simple checks. Use a meat thermometer, stir fruit or dessert once, and rest meats before slicing. Keep lids closed, and prep ingredients the night before. These recipes are practical, efficient, and just modern enough to please even a Victorian guest.