20 Delicious Crock Pot Side Dishes Recipes Easy

You’re in for a treat! Whether you’re whipping up a quick weeknight dinner or hosting a cozy gathering, these 20 delicious Crock Pot side dishes are about to become your new go-tos. From creamy mashed potatoes to zesty green beans, each recipe promises ease and flavor in every bite. So, grab your slow cooker and let’s dive into these irresistible sides that’ll steal the spotlight at any meal!

Creamy Crock Pot Mac and Cheese

Make your taste buds dance with this ultra-creamy, dreamy mac and cheese that practically cooks itself. No fancy skills needed—just dump, stir, and let the crock pot work its magic.

Ingredients

• 2 cups uncooked elbow macaroni
• 4 cups shredded sharp cheddar cheese
• 1 can (12 oz) evaporated milk
• 1 1/2 cups whole milk
• 1/2 cup unsalted butter, melted
• 2 large farm-fresh eggs, lightly beaten
• 1 tsp salt
• 1/2 tsp finely ground black pepper
• 1/2 tsp garlic powder

Instructions

1. Spray the inside of your crock pot with non-stick cooking spray to prevent sticking.
2. Add the uncooked elbow macaroni, shredded sharp cheddar cheese, evaporated milk, whole milk, melted unsalted butter, lightly beaten farm-fresh eggs, salt, finely ground black pepper, and garlic powder to the crock pot.
3. Stir all ingredients until well combined, ensuring the macaroni is fully submerged in the liquid.
4. Cover and cook on LOW for 2 hours, stirring every 30 minutes to prevent clumping and ensure even cooking.
5. After 2 hours, check the macaroni for doneness; it should be tender but not mushy. If needed, cook for an additional 15-30 minutes.
6. Once done, turn off the crock pot and let the mac and cheese sit for 5 minutes to thicken slightly before serving.

Wow, this mac and cheese is the epitome of comfort—creamy, cheesy, and with just the right amount of bite from the al dente macaroni. Serve it straight from the crock pot for a cozy family dinner, or jazz it up with a sprinkle of crispy bacon bits and a drizzle of truffle oil for an elevated twist.

Slow Cooker Garlic Parmesan Potatoes

Never underestimate the power of garlic and parmesan coming together in a slow cooker to transform humble potatoes into a creamy, dreamy side dish.

Ingredients

• 2 lbs russet potatoes, peeled and cubed into 1-inch pieces
• 1/2 cup rich extra virgin olive oil
• 1/2 cup freshly grated parmesan cheese
• 4 cloves garlic, minced
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1/2 cup heavy cream
• 2 tbsp chopped fresh parsley

Instructions

1. In a large mixing bowl, toss the cubed potatoes with olive oil, minced garlic, black pepper, and sea salt until evenly coated.
2. Transfer the potato mixture to the slow cooker, spreading it out into an even layer.
3. Cover and cook on HIGH for 3 hours or on LOW for 6 hours, stirring once halfway through to ensure even cooking.
4. After the cooking time, pour in the heavy cream and sprinkle the freshly grated parmesan cheese over the potatoes. Stir gently to combine.
5. Cover and cook for an additional 15 minutes on HIGH, allowing the cheese to melt and the cream to thicken slightly.
6. Garnish with chopped fresh parsley before serving.

For a crispy top, broil the potatoes in the oven for 2-3 minutes after the final step. These potatoes are irresistibly creamy with a punch of garlic and a salty parmesan finish—perfect alongside grilled meats or as a decadent standalone dish.

Crock Pot Green Bean Casserole

Zesty and effortless, this Crock Pot Green Bean Casserole transforms classic comfort into a set-it-and-forget-it masterpiece. Packed with creamy textures and a crispy topping, it’s the ultimate side dish that steals the show.

Ingredients

• 2 lbs fresh green beans, trimmed and halved
• 1 can (10.5 oz) creamy mushroom soup, undiluted
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup whole milk, rich and creamy
• 1 tsp garlic powder, aromatic and finely ground
• 1/2 tsp black pepper, freshly cracked
• 1 1/3 cups French fried onions, crispy and golden

Instructions

1. In a large mixing bowl, combine the fresh green beans, creamy mushroom soup, sharp cheddar cheese, whole milk, garlic powder, and black pepper. Stir until the green beans are evenly coated.
2. Transfer the mixture to a 4-quart crock pot, spreading it out evenly.
3. Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until the green beans are tender but still vibrant.
4. Sprinkle the French fried onions over the top during the last 30 minutes of cooking to allow them to crisp up perfectly.
5. Tip: For an extra layer of flavor, sauté the green beans in a bit of butter before adding them to the crock pot.
6. Tip: If you’re short on time, using frozen green beans is a great alternative—just adjust the cooking time accordingly.
7. Tip: For a deeper flavor profile, mix in a teaspoon of Worcestershire sauce with the other ingredients before cooking.

Amazingly creamy with a satisfying crunch from the onions, this casserole is a textural dream. Serve it alongside roasted meats or as a hearty standalone dish for vegetarians.

Slow Cooker Honey Glazed Carrots

Zesty and sweet, these slow cooker honey glazed carrots are your next side dish obsession. Transform humble carrots into a sticky, caramelized dream with minimal effort.

Ingredients

• 2 lbs fresh, crisp carrots, peeled and sliced into 1-inch pieces
• 1/4 cup pure, golden honey
• 3 tbsp unsalted butter, melted to silky perfection
• 1 tsp coarse sea salt, for a bold crunch
• 1/2 tsp freshly ground black pepper, for a subtle kick
• 1/2 cup chicken broth, rich and savory
• 1 tbsp fresh thyme leaves, for an aromatic finish

Instructions

1. Place the peeled and sliced carrots into the slow cooker, spreading them out evenly.
2. In a small bowl, whisk together the golden honey, melted unsalted butter, coarse sea salt, and freshly ground black pepper until fully combined.
3. Pour the honey mixture over the carrots, tossing gently to ensure each piece is coated. Tip: For extra flavor, let the carrots marinate in the mixture for 10 minutes before cooking.
4. Add the rich and savory chicken broth to the slow cooker, ensuring it covers the bottom but doesn’t submerge the carrots.
5. Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until the carrots are tender but still hold their shape. Tip: Stir once halfway through to promote even glazing.
6. Once cooked, sprinkle the aromatic fresh thyme leaves over the carrots and give them a final gentle toss. Tip: For a glossy finish, broil the carrots for 2-3 minutes before serving.

Velvety soft with a sticky-sweet glaze, these carrots are a textural delight. Serve them atop a rustic wooden board for a family-style feast or alongside a juicy roast for a comforting dinner.

Crock Pot Cheesy Corn Casserole

Ready to dive into a dish that’s creamy, dreamy, and downright addictive? This Crock Pot Cheesy Corn Casserole is your next potluck hero or cozy night in.

Ingredients

• 2 cups of sweet, crisp corn kernels (fresh or frozen)
• 1 cup of sharp cheddar cheese, freshly grated
• 1/2 cup of creamy, full-fat sour cream
• 1/4 cup of unsalted butter, melted to golden perfection
• 1/4 cup of finely diced yellow onion
• 1/4 cup of all-purpose flour, sifted for smoothness
• 1/2 tsp of garlic powder, for a hint of warmth
• 1/2 tsp of smoked paprika, for a subtle kick
• Salt, just enough to elevate the flavors

Instructions

1. Grease your crock pot lightly with a dab of butter to prevent sticking.
2. In a large bowl, combine the corn, cheddar cheese, sour cream, melted butter, and yellow onion. Mix until evenly distributed.
3. Sprinkle in the all-purpose flour, garlic powder, smoked paprika, and salt. Stir to incorporate all ingredients thoroughly.
4. Transfer the mixture into the greased crock pot, spreading it out evenly with a spatula.
5. Cover and cook on LOW for 3 hours or on HIGH for 1.5 hours, until the edges are bubbly and the center is set.
6. Let it sit for 5 minutes before serving to allow the flavors to meld beautifully.

Out of the crock pot, this casserole boasts a creamy texture with pops of sweet corn, all wrapped in a cheesy embrace. Serve it alongside grilled meats or scoop it up with tortilla chips for an unexpected twist.

Slow Cooker Loaded Mashed Potatoes

Never settle for bland spuds again—transform your taters into a creamy, dreamy masterpiece with minimal effort. This set-it-and-forget-it side dish is packed with flavor and texture, making it the ultimate comfort food.

Ingredients

• 5 lbs russet potatoes, peeled and cubed
• 1 cup heavy cream, warmed
• 1/2 cup unsalted butter, melted
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup sour cream
• 6 strips bacon, cooked crispy and crumbled
• 3 green onions, thinly sliced
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste

Instructions

1. Place the peeled and cubed potatoes in the slow cooker.
2. Pour the warmed heavy cream and melted butter over the potatoes.
3. Season with garlic powder, onion powder, salt, and pepper. Stir to combine.
4. Cover and cook on HIGH for 4 hours or LOW for 6 hours, until potatoes are fork-tender.
5. Mash the potatoes directly in the slow cooker until smooth and creamy.
6. Fold in the shredded cheddar cheese, sour cream, and half of the crumbled bacon and green onions.
7. Cover and cook on HIGH for an additional 15 minutes, or until the cheese is melted.
8. Garnish with the remaining bacon and green onions before serving.

Absolutely irresistible, these mashed potatoes boast a velvety texture with pops of crispy bacon and sharp cheddar. Serve them straight from the slow cooker for a rustic, shareable presentation at your next gathering.

Crock Pot Sweet Potato Casserole

Zesty and vibrant, this Crock Pot Sweet Potato Casserole is your next go-to comfort dish. Layer flavors, set it, and forget it—your slow cooker does all the work.

Ingredients

• 3 cups peeled, cubed sweet potatoes (about 2 large, vibrant orange sweet potatoes)
• 1/2 cup packed light brown sugar (for that deep, molasses-kissed sweetness)
• 1/4 cup unsalted butter, melted (rich and creamy)
• 1/4 cup heavy cream (luxuriously smooth)
• 1 tsp pure vanilla extract (aromatic and warm)
• 1/2 tsp ground cinnamon (spicy and sweet)
• 1/4 tsp ground nutmeg (earthy and fragrant)
• 1/4 tsp salt (to balance the sweetness)
• 1 cup mini marshmallows (for that gooey, toasted topping)

Instructions

1. Grease the inside of your crock pot with a thin layer of butter to prevent sticking.
2. In a large bowl, combine the sweet potatoes, brown sugar, melted butter, heavy cream, vanilla extract, cinnamon, nutmeg, and salt. Mix until the sweet potatoes are evenly coated.
3. Transfer the mixture to the crock pot, spreading it out into an even layer.
4. Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until the sweet potatoes are tender when pierced with a fork.
5. Once cooked, sprinkle the mini marshmallows evenly over the top. Cover and cook on HIGH for an additional 15 minutes, or until the marshmallows are puffy and slightly toasted.
6. Let the casserole sit for 5 minutes before serving to allow the flavors to meld together beautifully.

Just imagine the creamy sweet potatoes beneath a blanket of melted marshmallows, each bite a perfect mix of sweet and spice. Serve it straight from the crock pot for a rustic, family-style presentation that’s as inviting as it is delicious.

Slow Cooker Buttery Herb Mushrooms

Elevate your side game with these melt-in-your-mouth mushrooms, slow-cooked to buttery perfection and bursting with herbaceous flavor.

Ingredients

• 2 lbs fresh cremini mushrooms, cleaned and stems trimmed
• 1/2 cup unsalted butter, cubed
• 4 cloves garlic, minced
• 2 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup dry white wine

Instructions

1. Place the cleaned mushrooms in the slow cooker.
2. Scatter the cubed butter evenly over the mushrooms.
3. Sprinkle the minced garlic, thyme leaves, rosemary, kosher salt, and black pepper over the mushrooms and butter.
4. Pour the dry white wine over the mixture to deglaze and add depth of flavor.
5. Cover and cook on LOW for 4 hours, or until the mushrooms are tender and infused with the herb butter. Tip: Resist the urge to stir too often to keep the mushrooms intact.
6. After cooking, give a gentle stir to coat the mushrooms in the buttery herb sauce. Tip: If the sauce is too thin, let it sit uncovered for 10 minutes to thicken slightly.
7. Serve hot, garnished with additional fresh herbs if desired. Tip: For an extra touch of elegance, serve these mushrooms over a slice of toasted artisan bread to soak up all the delicious sauce.

Wondering about the outcome? These mushrooms boast a velvety texture, with a rich, buttery sauce that’s perfectly balanced by the earthy herbs. Try them as a luxurious topping for grilled steak or folded into creamy pasta for an instant upgrade.

Crock Pot Creamed Spinach

Never underestimate the power of a creamy, dreamy side dish that steals the show. This Crock Pot Creamed Spinach is your ticket to effortless elegance, blending lush textures with a punch of flavor.

Ingredients

• 1 lb fresh baby spinach, washed and dried
• 1 cup heavy cream, velvety and rich
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 2 tbsp unsalted butter, creamy and golden
• 2 cloves garlic, minced and aromatic
• 1/2 tsp freshly grated nutmeg, warm and spicy
• 1/2 tsp kosher salt, coarse and clean
• 1/4 tsp black pepper, freshly ground

Instructions

1. Plug in your crock pot and set it to low heat to warm up.
2. Melt the unsalted butter in a skillet over medium heat until it’s bubbly and fragrant.
3. Add the minced garlic to the skillet, sautéing for 1 minute until golden and aromatic. Tip: Don’t let the garlic brown to avoid bitterness.
4. Transfer the garlic butter to the crock pot, scraping every last bit in.
5. Layer the fresh baby spinach into the crock pot, packing it down slightly as you go.
6. Pour the heavy cream over the spinach, ensuring it seeps down into the layers.
7. Sprinkle the grated Parmesan cheese, freshly grated nutmeg, kosher salt, and black pepper evenly over the top.
8. Cover and cook on low for 2 hours, resisting the urge to stir. Tip: This allows the flavors to meld beautifully.
9. After 2 hours, give the spinach a gentle stir to combine all the ingredients. Tip: If it’s too thick, a splash of warm cream can loosen it up.
10. Serve hot, garnished with an extra sprinkle of Parmesan if desired.

Bold flavors and a silky texture make this creamed spinach a standout. Try serving it over toasted crostini for a crunchy contrast or alongside a juicy steak for a classic combo.

Slow Cooker Bacon Wrapped Green Beans

Dive into this irresistible combo of crispy bacon and tender green beans, all made effortlessly in your slow cooker. Perfect for those who crave flavor without the fuss.

Ingredients

• 1 pound fresh green beans, trimmed and vibrant
• 8 slices thick-cut bacon, smoky and rich
• 1/4 cup brown sugar, packed and golden
• 1/4 cup unsalted butter, melted and creamy
• 1 tbsp garlic powder, aromatic and punchy
• 1 tsp onion powder, subtly sweet
• 1/2 tsp smoked paprika, deep and earthy

Instructions

1. Preheat your slow cooker on the low setting to gently warm it up.
2. In a small bowl, whisk together the melted butter, brown sugar, garlic powder, onion powder, and smoked paprika until smooth and well combined.
3. Divide the green beans into 8 equal bundles, wrapping each tightly with a slice of bacon. Tip: Secure with toothpicks if needed to keep the bacon in place.
4. Place the bacon-wrapped green bean bundles in the slow cooker, then drizzle evenly with the butter mixture. Tip: Ensure each bundle gets a fair share of the sauce for maximum flavor.
5. Cover and cook on low for 4 hours, or until the bacon is crispy and the green beans are tender. Tip: Avoid opening the lid too often to maintain the cooking temperature.
6. Once done, carefully remove the bundles from the slow cooker and let them rest for 5 minutes before serving.

Zesty and satisfying, these bundles offer a perfect crunch with a melt-in-your-mouth center. Serve them as a standout side or a playful appetizer at your next gathering.

Crock Pot Cheesy Broccoli Rice

Skip the takeout—this Crock Pot Cheesy Broccoli Rice is your new weeknight hero. Serve it straight from the pot for a no-fuss, all-comfort meal that’ll have everyone asking for seconds.

Ingredients

• 1 cup long-grain white rice, rinsed until water runs clear
• 2 cups fresh broccoli florets, chopped into bite-sized pieces
• 2 cups sharp cheddar cheese, freshly grated
• 1 can (10.5 oz) cream of chicken soup, rich and creamy
• 1 1/2 cups chicken broth, low-sodium for balanced flavor
• 1/2 cup whole milk, for extra creaminess
• 1/2 tsp garlic powder, for a subtle kick
• 1/2 tsp onion powder, to deepen the savoriness
• 1/4 tsp black pepper, freshly ground

Instructions

1. Combine rinsed rice, broccoli, cheddar cheese, cream of chicken soup, chicken broth, whole milk, garlic powder, onion powder, and black pepper in your Crock Pot.
2. Stir all ingredients until well mixed. Tip: Grate your own cheese for meltier, smoother results.
3. Cover and cook on LOW for 3.5 hours. Tip: Resist the urge to peek—keeping the lid on ensures even cooking.
4. Check the rice for doneness; it should be tender and all liquid absorbed. If needed, cook an additional 15 minutes.
5. Stir the mixture well to fluff the rice and evenly distribute the cheese and broccoli. Tip: Let it sit for 5 minutes off heat for the perfect creamy texture.

This dish comes out creamy, cheesy, and packed with tender-crisp broccoli. For a twist, top with crispy breadcrumbs or serve alongside grilled chicken for added protein.

Slow Cooker Garlic Butter Brussels Sprouts

Make your taste buds dance with these Slow Cooker Garlic Butter Brussels Sprouts—tender, buttery, and packed with flavor.

Ingredients

• 1.5 lbs fresh Brussels sprouts, trimmed and halved
• 4 tbsp unsalted butter, melted
• 3 cloves garlic, minced
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh lemon juice

Instructions

1. In a large bowl, toss the halved Brussels sprouts with melted butter, minced garlic, kosher salt, and black pepper until evenly coated.
2. Transfer the mixture to a slow cooker, spreading it out in an even layer.
3. Cover and cook on LOW for 3 hours or HIGH for 1.5 hours, until the sprouts are fork-tender.
4. Sprinkle grated Parmesan cheese over the sprouts and drizzle with fresh lemon juice just before serving.

Creamy Parmesan and zesty lemon elevate these sprouts to a whole new level. Serve them as a side dish or toss with pasta for a hearty meal.

Crock Pot Scalloped Potatoes

Absolutely no one can resist the creamy, cheesy layers of these Crock Pot Scalloped Potatoes. A comfort food classic that practically cooks itself, it’s the ultimate set-it-and-forget-it side dish.

Ingredients

• 4 cups thinly sliced Yukon Gold potatoes (about 2 lbs), for that perfect buttery texture
• 1 1/2 cups shredded sharp cheddar cheese, for a bold, melty goodness
• 1/2 cup grated Parmesan cheese, adding a nutty depth
• 2 cups heavy cream, ensuring a luxuriously smooth sauce
• 3 cloves garlic, minced, for a punch of flavor
• 1 tsp salt, to enhance all the flavors
• 1/2 tsp freshly ground black pepper, for a slight kick
• 1 tbsp fresh thyme leaves, for a hint of earthiness

Instructions

1. Layer half of the thinly sliced Yukon Gold potatoes in the bottom of your Crock Pot.
2. Sprinkle half of the shredded sharp cheddar cheese, grated Parmesan cheese, minced garlic, salt, freshly ground black pepper, and fresh thyme leaves over the potatoes.
3. Repeat the layers with the remaining potatoes and ingredients.
4. Pour the heavy cream evenly over the top, ensuring all the potatoes are covered.
5. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the potatoes are tender and the top is golden brown.
6. Let it sit for 10 minutes before serving to allow the sauce to thicken slightly.

Creamy, cheesy, and with just the right amount of garlicky punch, these scalloped potatoes are a dream. Try serving them alongside a crisp green salad for a textural contrast that’s downright addictive.

Slow Cooker Maple Glazed Butternut Squash

Ready to transform your slow cooker into a flavor powerhouse? This maple-glazed butternut squash is your ticket to a side dish that’s effortlessly elegant and packed with autumnal vibes.

Ingredients

• 1 medium butternut squash, peeled and cubed into 1-inch pieces
• 1/4 cup pure maple syrup, dark and robust
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 tsp ground cinnamon, warm and aromatic
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked

Instructions

1. Prep the squash: Peel and cube the butternut squash into uniform 1-inch pieces for even cooking.
2. Mix the glaze: In a small bowl, whisk together the maple syrup, melted butter, cinnamon, salt, and pepper until fully combined.
3. Coat the squash: Place the cubed squash in the slow cooker and pour the glaze over, tossing gently to coat every piece.
4. Cook: Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until the squash is tender but not mushy. Tip: Stir once halfway through to ensure even glazing.
5. Serve: Use a slotted spoon to transfer the squash to a serving dish, drizzling any remaining glaze from the slow cooker over the top. Tip: For a caramelized finish, broil the cooked squash for 2-3 minutes before serving.

Silky squash meets a sticky-sweet glaze with a hint of spice—this dish is a textural dream. Serve it atop a bed of wild rice or alongside roasted pork for a meal that’s as beautiful as it is delicious.

Crock Pot Cornbread Pudding

Buckle up for a game-changing side that’s all about comfort with a twist. This Crock Pot Cornbread Pudding turns the classic into a creamy, dreamy dish that’ll steal the spotlight at any table.

Ingredients

• 1 cup sweet yellow cornmeal, stone-ground for texture
• 1 cup all-purpose flour, sifted for fluffiness
• 1/4 cup granulated sugar, for a hint of sweetness
• 1 tbsp baking powder, to lift it right up
• 1/2 tsp salt, to balance the flavors
• 1 cup whole milk, creamy and rich
• 1/2 cup unsalted butter, melted and golden
• 2 large farm-fresh eggs, beaten to perfection
• 1 can (15 oz) cream-style corn, for that irresistible moisture
• 1 can (15 oz) whole kernel corn, drained, for a pop of sweetness

Instructions

1. Grab your crock pot and grease it lightly with butter to prevent sticking.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until fully combined.
3. Pour in the milk, melted butter, and beaten eggs. Stir until the mixture is smooth and no dry spots remain.
4. Fold in both the cream-style and whole kernel corn gently to keep the texture varied and interesting.
5. Transfer the batter into the greased crock pot, spreading it evenly with a spatula.
6. Cover and cook on HIGH for 2 hours or until the edges are golden and a toothpick inserted in the center comes out clean.
7. Let it sit for 10 minutes before serving to allow the pudding to set perfectly.

This pudding is a textural dream—creamy from the corn, with a slight crunch from the cornmeal. Serve it warm with a drizzle of honey or a scoop of vanilla ice cream for an unexpected dessert twist.

Slow Cooker Rosemary Garlic Potatoes

Bold flavors meet effortless cooking in this side dish that’s about to steal the spotlight. These potatoes are your ticket to a hands-off, flavor-packed side that’s perfect for any meal.

Ingredients

• 2 lbs baby potatoes, halved (skin-on for rustic texture)
• 3 tbsp rich extra virgin olive oil
• 4 cloves garlic, minced (for a pungent kick)
• 2 tbsp fresh rosemary, finely chopped (aromatic and earthy)
• 1 tsp kosher salt (for even seasoning)
• 1/2 tsp freshly ground black pepper (for a subtle heat)

Instructions

1. Rinse and halve 2 lbs of baby potatoes, ensuring they’re uniform in size for even cooking.
2. In a large mixing bowl, combine the potatoes with 3 tbsp of rich extra virgin olive oil, tossing to coat evenly.
3. Add 4 cloves of minced garlic, 2 tbsp of finely chopped fresh rosemary, 1 tsp of kosher salt, and 1/2 tsp of freshly ground black pepper to the bowl. Mix well to ensure every piece is seasoned.
4. Transfer the potato mixture to a slow cooker, spreading them out in a single layer for optimal cooking.
5. Cover and cook on HIGH for 3-4 hours or LOW for 6-7 hours, until the potatoes are fork-tender and golden around the edges.
6. For a crispier finish, broil the cooked potatoes on a baking sheet for 3-5 minutes before serving.

Delight in the crispy edges and fluffy centers of these rosemary garlic potatoes. Serve them alongside grilled meats or fold into a breakfast hash for a next-level meal.

Crock Pot Baked Beans

Get ready to transform your Crock Pot into a flavor powerhouse with these baked beans. Grab your ingredients, and let’s dive into a dish that’s all about deep, smoky sweetness with a touch of tang.

Ingredients

• 1 lb dry navy beans, soaked overnight for creamy texture
• 1/2 cup dark brown sugar, packed for rich molasses notes
• 1/4 cup pure maple syrup, for a natural sweetness
• 1/2 cup ketchup, for a tangy backbone
• 1 tbsp yellow mustard, for a sharp contrast
• 1/2 lb thick-cut bacon, chopped into 1-inch pieces for smoky bites
• 1 medium yellow onion, finely diced for aromatic depth
• 2 cloves garlic, minced for a pungent kick
• 3 cups water, to perfectly tenderize the beans
• 1 tsp salt, to balance the sweetness
• 1/2 tsp black pepper, freshly ground for a subtle heat

Instructions

1. Drain the soaked navy beans and rinse under cold water until the water runs clear.
2. In your Crock Pot, combine the beans, dark brown sugar, maple syrup, ketchup, yellow mustard, bacon, onion, garlic, water, salt, and black pepper. Stir well to ensure all ingredients are evenly distributed.
3. Cover and cook on LOW for 8 hours or on HIGH for 4 hours, until the beans are tender and the sauce has thickened. Tip: Resist the urge to stir too often to prevent the beans from breaking apart.
4. After cooking, let the beans sit uncovered for 10 minutes to thicken the sauce further. Tip: If the sauce is too thin, mash a few beans against the side of the pot to naturally thicken it.
5. Give the beans a final stir, then taste and adjust seasoning if necessary. Tip: For an extra layer of flavor, add a splash of apple cider vinegar before serving.

Out of the Crock Pot, these baked beans boast a velvety texture with chunks of bacon that melt in your mouth. Serve them alongside grilled meats or as a hearty topping for baked potatoes to elevate any meal.

Slow Cooker Cinnamon Apples

Fall in love with the easiest dessert that’ll make your kitchen smell like a cozy autumn day. These **Slow Cooker Cinnamon Apples** are your set-it-and-forget-it ticket to sweet, spiced bliss.

Ingredients

• 4 large, crisp Honeycrisp apples, peeled and sliced
• 1/2 cup packed, dark brown sugar
• 1 tbsp ground cinnamon, aromatic and warm
• 1/4 tsp nutmeg, freshly grated for bold flavor
• 1 tbsp pure vanilla extract, rich and fragrant
• 1/2 cup water, to create steam

Instructions

1. **Prep** your slow cooker by lightly greasing the inside with butter to prevent sticking.
2. **Toss** the sliced apples, brown sugar, cinnamon, nutmeg, and vanilla extract in a large bowl until evenly coated.
3. **Transfer** the apple mixture to the slow cooker and pour in the water around the edges.
4. **Cover** and cook on LOW for 4 hours or HIGH for 2 hours, until the apples are tender but not mushy.
5. **Stir** gently once halfway through cooking to ensure even spice distribution.
6. **Serve** warm, with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

Perfectly tender with a hint of spice, these cinnamon apples are a dream over oatmeal or pancakes. Pack them in jars for a heartfelt homemade gift that keeps on giving.

Crock Pot Ratatouille

Veggies got you in a slump? **Transform** them into a vibrant, slow-cooked masterpiece that’s as easy as dump-and-go. This Crock Pot Ratatouille is your ticket to a hands-off, flavor-packed side or main that’ll have everyone asking for seconds.

Ingredients

• 2 cups of ripe, juicy tomatoes, diced
• 1 large, firm eggplant, cubed
• 2 medium, crisp zucchini, sliced
• 1 red bell pepper, seeded and chopped
• 1 yellow bell pepper, seeded and chopped
• 1 small, sweet onion, thinly sliced
• 3 cloves of garlic, minced
• 1/4 cup of rich extra virgin olive oil
• 1 tbsp of fresh thyme leaves
• 1 tsp of sea salt
• 1/2 tsp of finely ground black pepper

Instructions

1. **Layer** all the chopped vegetables into your Crock Pot in the order listed.
2. **Drizzle** the olive oil over the vegetables, then sprinkle with thyme, salt, and pepper.
3. **Cover** and cook on LOW for 6 hours or HIGH for 3 hours, until vegetables are tender but not mushy. Tip: Stir once halfway through for even cooking.
4. **Check** seasoning and adjust with more salt or pepper if needed. Tip: Let it sit uncovered for 10 minutes before serving to thicken the juices.
5. **Serve** hot, garnished with fresh thyme. Tip: For a heartier meal, top with crumbled goat cheese or serve over creamy polenta.

Melt-in-your-mouth tender veggies bathed in a savory, herb-infused sauce make this ratatouille a standout. **Pair** it with crusty bread to sop up every last drop or layer it over grilled chicken for a protein boost.

Slow Cooker Cheesy Cauliflower

Brace yourself for a dish that’s creamy, dreamy, and downright addictive. This Slow Cooker Cheesy Cauliflower transforms humble veggies into a decadent side with minimal effort.

Ingredients

• 1 large head of cauliflower, cut into crisp, bite-sized florets
• 2 cups of sharp cheddar cheese, freshly grated for maximum meltiness
• 1 cup of heavy cream, rich and velvety
• 1/2 cup of chicken broth, savory and golden
• 2 tbsp of unsalted butter, creamy and golden
• 1 tsp of garlic powder, aromatic and punchy
• 1/2 tsp of smoked paprika, for a hint of warmth
• Salt and freshly ground black pepper, to season perfectly

Instructions

1. Place the cauliflower florets in the slow cooker, ensuring they’re spread evenly.
2. In a medium saucepan over low heat, melt the butter until it’s golden and bubbly.
3. Whisk in the heavy cream, chicken broth, garlic powder, and smoked paprika. Heat until the mixture is warm but not boiling, about 3 minutes.
4. Pour the creamy mixture over the cauliflower, tossing lightly to coat every floret.
5. Cover and cook on LOW for 4 hours, or until the cauliflower is tender but still holds its shape.
6. Sprinkle the grated cheddar cheese over the top, then cover again for 10 minutes to let the cheese melt into gooey perfection.
7. Season with salt and pepper, giving it one final gentle stir to combine.

Every bite of this dish offers a creamy texture with a slight crunch, enveloped in a cheese sauce that’s rich with a smoky undertone. Serve it straight from the slow cooker for a rustic family-style presentation, or garnish with fresh herbs for a pop of color.

Conclusion

Great news for busy home cooks! Our roundup of 20 Delicious Crock Pot Side Dishes Recipes Easy offers a treasure trove of hassle-free, flavorful options to complement any meal. Whether you’re craving creamy potatoes or zesty veggies, there’s something for everyone. We’d love to hear which recipes become your favorites—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest. Happy slow cooking!