Slow Cooker Turkey Breast — Learn how to make a perfect turkey breast every time using your slow cooker! Making turkey breast in a Crockpot results in juicy, tender turkey every time and is nearly impossible to dry out! Save the drippings at the bottom of the slow cooker for making into turkey gravy. Whether you want to free up oven space for a holiday meal or you’re looking for an easy weeknight dinner, this EASY recipe creates AMAZING turkey every time!
Cooking a Turkey Breast in a Slow Cooker
Roasting a Thanksgiving turkey isn’t hard, per se, but you can mess it up if you don’t know what you’re doing. If you’re making turkey for Thanksgiving or a holiday meal, the last thing you want is a recipe fail!
One of the reasons whole turkeys can be tricky to nail just right is because a whole turkey is big, and if you’re not careful you may wind up with an tough, dry exterior and an overcooked interior.
Although I’ve mastered the fine art of roasting a whole turkey, I most often wind up cooking just a turkey breast for my family’s Thanksgiving meal.
It’s a smaller cut of meat, so I’m able to cook it with more confidence – and so will you. And since I do not have a big extended family who I am sharing the meal with, my immediate family and I end up with a reasonable amount of leftovers. Personally, I don’t need a freezer full of turkey that will take months to get through!
The best way to cook a turkey breast so it turns out moist and juicy every time? In a slow cooker!
There are so many reasons to slow cook a turkey breast in your Crockpot this holiday season:
- Using your Crockpot frees up oven space that can be used to make your favorite Thanksgiving and Christmas side dishes instead.
- You can set it and forget it when cooking turkey breast in a Crockpot. No babysitting or time-sensitive basting required!
- Crockpot roast turkey breast is much harder to overcook, so you’re pretty much guaranteed to have perfect results every time.
- Cooking just a turkey breast instead of a whole turkey is ideal for smaller to medium families or smaller gatherings so you end up with just enough leftovers to turn into turkey noodle soup or turkey tetrazzini, and then you’re done.
If you don’t want to commit to roasting a whole turkey this year, slow cook a turkey breast instead!
I also take advantage of all those super flavorful pan drippings and natural juices that will accumulate in the bottom of your slow cooker and make a quick and easy 10-minute gravy.
While this is an optional step, it would practically be a crime to discard those cooking juices and drippings because they’re filled with hours-worth of slow cooker flavor! Even if you’ve never made gravy before, never fear. This is a quick, easy, and practically foolproof easy gravy recipe (and no lumps)!
Slow Cooker Turkey Breast Recipe Ingredients
For a classic Thanksgiving recipe like this, simple is better when it comes to the ingredients. Just tried-and-true common and easy to find fridge and pantry ingredients.
Gather the following basic ingredients to make the turkey breast:
- Bone-in skin-on turkey breast
- Fresh garlic
- Fresh herbs (thyme, rosemary, sage)
- Salt and pepper
- Smoked paprika
- Orange juice
- Reduced sodium chicken broth
For the turkey gravy using the drippings you’ll have in your slow cooker, you’ll need:
- Unsalted butter
- All-purpose flour
- Reduced sodium chicken broth
- Salt and pepper
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Cook a Turkey Breast in a Slow Cooker
This Crockpot turkey breast recipe takes less than 10 minutes of hands-on prep to make! After that, the slow cooker does the work for you. That is a holiday recipe win of the biggest magnitude!
And if you’re someone who has to have crispy skin on your turkey, don’t worry! I have a genius hack for how to crisp up the turkey breast skin as well below.
Step 1: Pat the turkey breast dry using paper towels.
Step 2: Rub the turkey all over using a combination of softened butter, fresh herbs, and spices that you mix up in a small bowl. I’ve tried using garlic powder but I prefer whole garlic cloves or minced garlic (from a jar) as opposed to garlic powder and whole onions rather than onion powder.
Step 3: Place roughly chopped onion pieces into the bottom of the slow cooker insert. Then, place the turkey breast on top of the onion pieces.
Wondering why the buttery mixture looks so orange? It’s from the smoked paprika or regular paprika which turns everything very orange and golden colored!
Step 4: Pour the orange juice and broth into the bottom of the slow cooker insert.
Step 5: Slow cook the turkey breast on low for 5 hours. Use a meat thermometer to test the doneness of the meat — if the internal temperature registers 160ºF, it’s good to go!
Love Crispy Turkey Skin?
You can either eat the slow cooked turkey breast as is, straight from the Crock-pot.
…OR you can take the time to crisp up the skin using your oven’s broiler.
1. To crisp up the skin, preheat the broiler to 500ºF or HIGH broil depending on your oven.
2. Before the broiler gets screaming hot, place an oven rack on the second to the top rung, or high enough that the turkey will be close to the broiler, but still have clearance to enter and the space isn’t too tight because remember the breast is likely quite thick.
3. Place the cooked turkey breast on a baking tray and cook under the broiler for about 5 minutes, or just until the skin becomes crispy and is browned.
Broiling comes with a huge caveat: DO NOT WALK AWAY from your kitchen, DO NOT TURN YOUR BACK ON YOUR OVEN, do no get distracted with chatting up Aunt Peggy, or start some other task or prep work that you plan to do ‘real quick’ because broilers are HOT. And you can easily burn the heck out of your turkey breast in 1 minute flat and at that point, your holiday meal is definitely not going to be the smashing success you were hoping. I am always very explicit with broiler talk because I do not want you to be the one who is trying to scrape off burnt crusty black flakes after a five hour slow cook! Watch your turkey breast very closely.
How Long to Cook Turkey Breast in a Slow Cooker?
A bone-in turkey breast that’s roughly 7 pounds in weight will take 5 hours on low or 3 hours on high.
Larger turkey breasts will take slightly longer to cook, while smaller turkey breasts will take less time to cook.
Use your best judgment when slow cooking a turkey breast in a Crockpot and adjust the cook time as needed. Because all slow cookers vary in their size, heat output, and your climate (cold vs. warm kitchen), the size of the turkey breast, bone-in or not, etc. it all affects cooking time. And obviously, cook until the bird is done, whatever that means given your situation.
I highly recommend using a digital thermometer to check the internal temperature of the meat so that you don’t overcook it by mistake!
Looking for more holiday side dish recipes? See below the recipe card. Featured above is my Corn Casserole recipe and steamed green beans.
How to Tell When Turkey Breast Is Done
A guaranteed way to wind up with a tough, dry turkey breast is to overcook it. While this is much less likely to happen in a slow cooker than oven-roasting, it’s still a possibility if you grossly over cook it.
The only way to know for sure if the turkey breast is finished cooking is to test its internal temperature using a meat thermometer. I prefer digital read to manual-read thermometers, but use what you have.
The turkey breast is done when it reaches an internal temperature of 160ºF in the thicket part.
Do NOT insert the thermometer so deeply that it touches the bone — that will mess up your reading!
You can pull the turkey breast out of the Crock-Pot at about 155F and then let it REST. During the resting time, the internal temperature will continue to raise and it will reach the temperature for safely consuming turkey breast which is 160F.
If you’re planning on broiling it to crisp up the skin, that’s fine. Plop it on a baking sheet, put it under the broiler, and it’ll be in a 500F oven, more than sufficient to help the internal temp bump up a bit.
How to Make Gravy From Slow Cooker Turkey Breast Drippings
If you love homemade turkey gravy made from roast turkey drippings, you’re going to love this easy gravy made from the drippings left behind in the slow cooker!
The gravy-making process is very similar to the traditional method:
Step 1: Strain the broth from the slow cooker. You don’t want any onion chunks to wind up in your gravy!
Step 2: In a saucepan, heat the butter until melted.
Step 3: Then, whisk in the flour. This is called a roux. Cook the roux for 1 minute to remove the raw flour taste. Do NOT shortchange this step or else your gravy will taste like wallpaper paste! Another reason not to shortchange this step is because the roux helps thicken pan juices into actual gravy.
Step 4: Measure out 2 cups of strained slow cooker broth.
Step 5: Drizzle in the 2 cups of broth to the roux.
Step 6: Whisk, whisk, whisk to combine! Don’t stop – you don’t want lumpy gravy!
Step 7: Taste the gravy, and add extra salt and pepper to taste.
Step 8: Keep whisking the gravy as it simmers over low heat until it’s thickened to your liking.
Tips for Slow Cooking Turkey Breast
Place the turkey breast on the onion pieces to elevate it. You don’t want the turkey sitting in the poaching liquid or else the meat will cook unevenly in the slow cooker!
Leave the skin on the turkey breast. The turkey skin helps keep the meat super tender and moist, while also adding tons of flavor!
Broil the meat briefly to crisp up the skin. Yet another reason to leave the skin on the turkey breast! You can briefly (about 5 minutes) broil the turkey breast in your oven to crisp up and brown the skin. I do recommend doing this because everyone goes nuts for crispy turkey skin! But make sure to re-read my Love Crispy Turkey Skin? caveats above about not turning your back on your oven!
Opt for a bone-in turkey breast. Bone-in turkey breasts contain both sides of the breast, which means more meat for the same amount of work in the kitchen! The bone also makes for a juicier Crockpot turkey breast and adds flavor. Turkey is naturally a fairly bland protein, so you’ll want to lock in as much flavor as possible by buying bone-in.
Use a meat thermometer to check for doneness. Cook the turkey to 160ºF (or to about 155F and let it rest noting the internal temp will still climb even out of the slow cooker). But don’t cook it longer! If you overcook the turkey breast – which is tough to do in a Crockpot but it happens – it will be dry, stringy, and rubbery inside. That would be a Thanksgiving tragedy!
Rest the meat. I always rest any protein for 5 to 10 minutes before I slice it because it gives the natural juices a chance to redistribute rather than just run out all over your cutting board at the first knife prick. If you’re making gravy, that’s perfect anyway. Make it while the meat rests and you’re set.
Tender Turkey Breast Recipe FAQs
Buy a bone-in turkey breast, which will contain both sides of the breast. Bone-in turkey breasts are juicier and more flavorful than boneless turkey breasts, and are harder to overcook.
If for some reason you cannot find a bone-in turkey breast, you can use a boneless turkey breast. It may also be skinless at that point, which is also fine. In general boneless proteins cook a bit quicker than bone-in.
Around the holidays it can sometimes be a real challenge to find the exactly “perfect” turkey, ham, pumpkin pecan pie, etc. that you had your heart set on due to everyone else buying it before you did! If all you can find are two smaller turkey breasts, say 3 to 4 pounds each, you can cook them at the same time in your slow cooker. Keep an eye on cook times but more or less 3-ish hours on high, or 5-ish hours on low, should be about right.
If all you can find are very large turkey breasts, say 8 to 9 pounds, that’s fine too. It will take longer to cook. About 1 to 2-ish hours longer, depending on if you’re slow cooking on high or low.
No, leave the skin on the turkey breast. Turkey is incredibly lean, so you need that layer of fat on top to add moisture and flavor.
After slow cooking the turkey breast in the Crockpot, broil it for about 5 minutes in your oven to crisp up the skin if you’d like. If you don’t care about crispy skin and you’re not a skin person no matter what, just let the meat rest briefly and then slice and serve.
I suggest using a 6 to 7-quart slow cooker, which is the typical size of most oval-shaped slow cookers. I do not recommend using anything smaller because food that’s cramped doesn’t cook as well or as evenly. I do not recommend using a round slow cooker since those are typically about 4 to 5-quart slow cookers which is a bit too small.
I don’t recommend doing that, no. The vegetables wouldn’t cook at the same rate as the turkey breast, not to mention your slow cooker would be incredibly full if you cooked both the turkey and the vegetables in it. See above, cramped food doesn’t cook well.
Instead, cook your favorite holiday sides and casseroles in your oven. Looking for ideas? Scroll past the recipe card to see a ton of my favorite Thanksgiving side dishes and Christmas dinner sides, too.
No, you want to elevate the turkey breast on some chunks of onion to keep it out of the poaching liquid. The turkey will release quite a bit of moisture as it cooks, so the poaching liquid will eventually touch the meat — that’s not a problem.
You just don’t want the meat to be partially submerged in the broth / juice mixture from the beginning or else the turkey will cook unevenly in the Crockpot. And at that point it’s more like you would be poaching the turkey which isn’t the goal here.
If you have a slow cooker big enough to accommodate two bone-in turkey breasts, sure. The cook time should remain the same even if the meat is doubled provided that your slow cooker is BIG! You’d want at least an 8-quart slow cooker.
However, for me, it would be simpler is to ask one of your guests or a friend to loan you their slow cooker for the day and cook the birds, side by side, in two separate slow cookers.
Please do! I’ve included detailed instructions in the recipe card below on how to make gravy using slow cooker turkey drippings.
This recipe calls for a bone-in turkey breast, also called a whole turkey breast. A whole turkey breast weighs roughly 7 pounds, which will feed about 6 people.
After cooking (which reduces the weight) and you take the bone out (reduces the weight), a 7 pound turkey breast turns into about 4 pounds. Most adults – especially on a special day like Thanksgiving where people have a “feasting” mentality and east more than usual, I find most people easily eat 3/4 to 1 lb of turkey.
So I would say this serves 6 nicely, with a nice bit of leftovers, although not tons of leftovers.
If you’re factoring in kids or lighter eaters, then you can stretch the yield to 8 people perhaps.
In my opinion, when it comes to turkey recipes, you should plan on about 1 pound of turkey per person. That’s cooked turkey, so raw is slightly more/heavier.
With that being said, not everyone in my family actually eats a full pound of turkey on Thanksgiving since our table is loaded down with so many side dishes as well! Even if you plan on 1 pound per person, you will have a nice amount of leftovers but not too much. Remember, the beauty of a turkey breast made in your slow cooker rather than an oven roasting whole bird is that you won’t have excessive amounts of leftover turkey!
What to Serve with Crockpot Turkey Breast
- Appetizers: Baked Brie in Puff Pastry, Pull-Apart Stuffing Ring, Cheese Ball Wreath.
- Salads: Apple and Pear Salad, Classic Apple Waldorf Salad, Classic House Salad.
- Sides: Cheesy Funeral Potatoes, Green Bean Casserole, Marshmallow Sweet Potato Casserole, Traditional Thanksgiving Stuffing, Easy Mashed Potatoes, Pecan-Topped Sweet Potato Casserole, Red Wine Cranberry Sauce, Spiced Cranberry Sauce with Apples.
- Breads: Garlic Herb Rolls, Sweet Potato Cornbread, Parker House Rolls.
- Desserts: Spice Cake, Crustless Pumpkin Pie, Cranberry Jello Salad, Pumpkin Pecan Pie, Crustless Apple Pie.
Storage and Reheating Instructions
Leftover turkey breast can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
When refrigerating, I recommend spooning some of the gravy over the meat to keep it moist because turkey tends to dry out a bit in the fridge unfortunately.
To reheat individual servings of turkey, I usually just nuke my plate in the microwave at 30-second intervals.
To reheat larger servings, you can place thicker turkey slices in a baking dish with a little broth, cover the pan with foil, and warm at 325ºF for about 10 minutes or until heated through. Personally, that sounds like a lot of work, but not every has a microwave.
Or you can always eat it cold on turkey sandwiches!
What To Make with Leftover Turkey?
Now isn’t this the 64 thousand dollar question! I have plenty of ideas for you.
And stay tuned for the rest of the month, closer to Thanksgiving, because I have some really creative recipes using not only leftover turkey, but also leftover cranberry sauce, mashed potatoes, and more.
Got turkey? I’ve got some recipes to use it:
5 hours 25 minutes
- 1 large white or yellow, peeled and diced into 1-inch chunks
- one 7-pound bone-in turkey breast, with skin on*
- 4 tablespoons unsalted butter, softened to room temp
- 2 to 3 cloves garlic, finely minced
- 2 teaspoons fresh thyme leaves, chopped**
- 2 teaspoons fresh rosemary, chopped**
- 2 teaspoons fresh sage leaves, chopped**
- 1 to 2 teaspoons kosher salt, or to taste***
- 1 teaspoon smoked paprika (or regular paprika if preferred)
- 1/2 to 1 teaspoon freshly ground black pepper, or to taste
- 1/2 cup orange juice (chicken broth may be substituted if you do not want a light citrus flavor)
- 1/4 cup reduced sodium chicken broth
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups broth (from the turkey drippings in the slow cooker, plus more if needed)
- Salt and pepper, to taste
- Turkey – Spray the ceramic portion of the a 6 to 7-quart slow cooker with cooking spray and scatter the onions chunks evenly over the base of it; set aside momentarily.
- Pat the turkey breast dry; set aside momentarily.
- To a small bowl, add the softened butter, garlic, all herbs, salt, pepper, and stir with a small spoon to combine and mix evenly. Tips – I really recommend fresh herbs however if you don’t have all of them as fresh herbs and need to use some dried herbs from your pantry, it’s fine. Use half the quantity of dried herbs compared to fresh. For example, use 1 teaspoon dried thyme rather in place of 2 teaspoons fresh thyme. I use 2 teaspoons salt (maybe more) because I am not brining this turkey first in saltwater, and I use reduced sodium broth, but to ensure the turkey tastes amazing, I find it does need a solid 2 teaspoons salt, but salt is a very personal thing. You can always add more salt later on if you’re very sensitive to salt and want to use less salt to begin with.
- Rub the seasoned butter mixture all over the turkey breast including on top, underneath, and you can gently rub a bit in between the underneath the flap of skin and the actual meat, taking care not to rip the skin. Tip – The only way to really add the butter rub is with clean hands. Wear kitchen gloves if you’d like.
- Place the turkey on top of the onion chunks.
- Add the orange juice, reduced sodium chicken broth, and place the lid on the slow cooker.
- You can slow cook on HIGH for about 3 hours, or on LOW for about 5 hours. Tips – Resist the urge to keep opening the lid and peek on it. That let’s the heat out and just delays the cooking process unnecessarily. Turkey breast is safe to consume when the internal temperature is 160F. In order to know that, I advise not guessing. Instead use a digital thermometer. You can pull the turkey from the slow cooker when the temp is about 155F. The internal temp will continue to rise even out of the slow cooker to the safe level of 160F. When taking the temp, make sure to go into the deepest part of the meat, but do not hit bone because the reading will be inaccurate.
- Rest the turkey for 5 to 10 minutes before slicing it if you are not moving on to the next steps, which are all optional.
- Crispy Skin, optional – If you want crispy skin, it’s easily accomplished. Preheat your broiler to 500F or high broil, and move a wire rack to approximately the second highest rung in the oven. Tip – Make sure to eyeball the space it so that when you place your turkey breast (usually pretty thick) on a baking sheet, it has clearance to enter the oven and not actually touch the broiler. Do this before the oven and broiler get screaming hot.
- Place the cooked turkey breast on a baking sheet and place it on the pre-positioned oven rack and broil for about 5 minutes, or until the skin is as golden and crisped as desired. Tips – Broiling comes with a huge caveat: DO NOT WALK AWAY from your kitchen, DO NOT TURN YOUR BACK ON YOUR OVEN, do no get distracted or start another task or prep work that you plan to do ‘real quick’ because broilers are HOT. You can easily burn and ruin your turkey breast in 1 minute flat, and at that point, your holiday meal is definitely not going to be the smashing success you were hoping. Watch the turkey extremely closely!
- After the turkey skin is as golden as desired, remove the sheet pan from the oven, and allow the turkey to rest for 5 to 10 minutes. If you’re making gravy, this is perfect.
- Gravy, optional – Strain the cooking juices/broth that have accumulated in the basin of the slow cooker into a 2-cup glass measuring cup. Tips – Straining is necessary because you don’t want onion chunks in the finished gravy. However, the ceramic basin of the slow cooker is heavy and it’ll be hot – be careful. If you need to dunk a 1/2 cup measuring cup in and dole out the broth 1/2-cup at a time, do it. I personally don’t flip the whole thing over. It’s tricky, hot, heavy, and you risk hot broth going everywhere!
- If you don’t have 2 cups of cooking juices/broth, add additional reduced sodium chicken broth from a carton or can so that you have 2 cups; set aside.
- To a high-sided medium saucepan, add the butter, and heat over medium-high heat to melt.
- Add the flour to the melted butter, and cook for 1 minute; whisk the entire time. Tips – This is called a roux and is necessary so that later on the gravy thickens properly. Don’t shortcut this step or your gravy will not thicken and will have a terrible raw flour taste.
- Slowly drizzle in the 2 cups of broth into the roux, whisking the entire time so that your gravy doesn’t have lumps later.
- Turn the heat to medium or medium-low, and continue gently simmering the gravy for about 5 minutes, or until it has thickened. Whisk nearly constantly to avoid lumps.
- Taste the gravy and add salt and pepper, to taste. Tip – If you used reduced sodium chicken broth, and unsalted butter, I woudn’t be surprised if you need 1 to 2 teaspoons salt, and about 1/2 teaspoon pepper, but of course always season to your personal taste preferences.
- Serving – Slice the rested turkey breast as thick or thin as desired, and serve with gravy, or as desired.
- Storage – Extra turkey and gravy (stored separately) will keep airight in fridge for up to 5 days or in the freezer for up to 3 months. Reheat gently in the microwave or as desired before serving. I like to drizzle a bit of gravy over turkey meat before I store it to help keep it moister.
*Turkey – Select a bone-in turkey breast, which will contain both sides of the breast. Bone-in turkey breasts are juicier and more flavorful than boneless turkey breasts, and are harder to overcook. If for some reason you cannot find a bone-in turkey breast, you can use a boneless turkey breast. It may also be skinless at that point, which is also fine. In general boneless proteins cook a bit quicker than bone-in however since this is a slow cooker recipe, it’s probably negligible.
**Herbs – As I mentioned, I highly recommend fresh herbs however if you don’t have all of them as fresh herbs and need to use some dried herbs from your pantry, it’s fine. Use half the quantity of dried herbs compared to fresh. For example, use 1 teaspoon dried thyme rather in place of 2 teaspoons fresh thyme.
***Salt – I use 2 teaspoons salt (maybe more) because I am not brining this turkey first in saltwater, and I use reduced sodium broth so I can control the overall sodium more precisely. But to ensure the turkey tastes amazing, I find it does need a solid 2 teaspoons salt, but salt is a very personal thing. You can always add more salt later on if you’re very sensitive to salt and want to use less salt to begin with and not risk oversalting it although for my preferences, you’d have to use much more than 2 tsp for it to actually be over-salted. I also use a good bit of salt in the gravy, again, so that it tastes good.
Nutritional information – In my opinion the stats are artificially very high because they take into account if every last drop of gravy was consumed, as well as turkey skin, and if we are working with a 7 pound finished (cooked) amount of meat which you won’t have. After removing the bone and cooking, you’ll end up with about 4 pounds of meat, but the computer generated program that creates the stats cannot discern that. Calculate by hand with another online tool if this is of critical importance to you.
Amount Per Serving:
Calories: 976Total Fat: 28gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 466mgSodium: 1133mgCarbohydrates: 10gFiber: 1gSugar: 3gProtein: 163g
More Easy Holiday Favorite Sides:
The Best Stuffing Recipe – Nothing frilly or trendy. Classic, amazing, easy, homemade stuffing that everyone loves!! Simple ingredients with stellar results! It’ll be your new go-to recipe!!
The Best Ever Slow Cooker Sausage Stuffing – This sausage stuffing is super easy to make since the slow cooker does all the hard work for you! There’s no sauteing or browning required at all and you can FREE UP YOUR OVEN!!
Stovetop Stuffing – With this easy homemade stuffing recipe, you’ll never need a box of the store bought stuff again! FAST, EASY, and guaranteed to become a Thanksgiving and Christmas family favorite!
Cornbread Stuffing — Fast and easy homemade cornbread is transformed into a family favorite cornbread stuffing side dish with the addition of celery, onions, garlic, broth, and a bouquet of fresh herbs! Soft, tender, EASY, and sure to become a hit at your Thanksgiving and Christmas holiday celebrations!
Sweet Potato Casserole with Pecan Topping — This is the BEST sweet potato casserole ever!! The sweet potatoes are tender and creamy, while the streusel topping adds a delightful buttery crunch thanks to the pecans!
Classic Sweet Potato Casserole with Marshmallows — Tender and creamy sweet potatoes, the subtle crunch of a buttery pecan crumble, and gooey marshmallows make this comfort food side dish an automatic family FAVORITE! It’ll be on repeat for your Thanksgiving, Christmas, and holiday celebrations every year!
Savory Sweet Potato Casserole — If you thought sweet potato casserole couldn’t get any better, wait until you taste it topped with candied bacon and pecans! The sweet potatoes are smooth and creamy and the candied bacon topping is the perfect texture and flavor contrast! A WONDERFUL family-favorite side dish for Thanksgiving, Christmas, holiday parties and events that’s easy to prepare with make-ahead directions!
The Best Green Bean Casserole — A fresher take on classic green bean casserole! No processed soups nor canned ingredients and instead made with fresh green beans, mushrooms, red onions, and a cheesy crispy breadcrumb topping that will have the whole family going back for seconds! Put this on your Thanksgiving, Christmas, and holiday entertaining menus!
Cheesy Slow Cooker Green Bean Casserole — Fresh green beans are cooked with bacon and a THREE CHEESE sauce in the slow cooker to free up valuable oven space! NO CANNED SOUP nor processed sauces here. An EASY comfort food side dish that’s perfect for Thanksgiving, Christmas, parties, and events!
Green Beans with Bacon and Brown Sugar — These green beans are made extra delish with brown sugar, onions, garlic, and plenty of bacon! Eating your veggies has never been this EASY or tasty, and even the pickiest eaters will gobble them up! Perfect for busy weeknights or as a great holiday side dish for Thanksgiving or Christmas!
Roasted Rainbow Carrots — Lightly caramelized around the edges, crisp-tender in the center, and seasoned with rosemary, thyme, and parsley!! A trusty side that you’ll make again and again for holidays or easy weeknight dinners!!
Creamed Corn Casserole — The EASIEST holiday side dish you’ll ever make! This CREAMY, cheesy corn casserole is a simple stir-and-bake affair that can be made in advance! The texture is a cross between a souffle and cornbread. Slightly gooey, slightly firm, and pairs perfectly with your favorite Thanksgiving, Christmas, and Easter dishes!
Quick & Easy Mashed Potatoes — Buttery, creamy, PERFECT mashed potatoes that rival your favorite restaurant’s version but EASY and made with just 5 ingredients!! The quintessential holiday side dish for Thanksgiving, Christmas, or a great family-friendly weeknight comfort food side dish!!
Browned Butter Slow Cooker Mashed Potatoes — Creamy and decadent from the herbed browned butter, these EASY mashed potatoes are a family favorite side dish! Made in the slow cooker to free up stove and oven space. No one will be able to resist these comforting buttery mashed potatoes at Thanksgiving, Christmas, or your next family gathering!
Red Wine Cranberry Sauce — Move over, boring cranberry sauce! Cranberries are so much better with blueberries and wine! Make your own fresh cranberry and blueberry sauce in 30 minutes. It’s so EASY, and everyone LOVES it!!
Spiced Cranberry Sauce with Apples — Spice up your holiday celebrations with this scrumptious FAST and EASY homemade cranberry sauce that’s made with cranberries, apples, apple cider, cinnamon sticks, and allspice for the PERFECT must-make side dish! A lovely balance of sweet-yet-tart with warmly spiced flavors so you’ll never want to think about using store bought sauce again!