18 Holiday Crockpot Meals You Can Set and Forget

There’s something magical about walking into your house and smelling dinner already cooking. No last-minute scrambling, no standing over a hot stove when you’d rather be decorating cookies with the kids or wrapping presents. The holidays are busy enough without spending hours in the kitchen every night. That’s where your crockpot becomes your best friend. Just toss everything in, turn it on, and let it work its magic while you tackle your to-do list. These 18 recipes are perfect for those chaotic December days when you need a good meal but don’t have the time or energy to fuss over it.

1. Honey Glazed Ham

Nothing says holiday dinner like a beautifully glazed ham, and this version practically makes itself. The crockpot keeps everything juicy and tender while you’re out shopping or visiting family. Plus, the sweet glaze caramelizes perfectly without any babysitting.

Serves: 8-10

Ingredients:

• 1 spiral-cut ham (6-7 pounds)
• 1 cup honey
• 1/2 cup brown sugar
• 1/4 cup Dijon mustard
• 1/4 cup orange juice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon cinnamon

Instructions:

1. Place the ham flat-side down in your crockpot. If it doesn’t fit, you can cut it in half.
2. Mix together the honey, brown sugar, Dijon mustard, orange juice, cloves, and cinnamon in a bowl.
3. Pour half the glaze over the ham, making sure it gets into the spiral cuts.
4. Cover and cook on low for 4-5 hours, basting with the juices every hour if you’re home.
5. During the last 30 minutes, brush with the remaining glaze.
6. Let it rest for 10 minutes before serving.

Tips: Save those leftovers for sandwiches the next day. You can also use pineapple juice instead of orange juice for a tropical twist.

2. Beef Stroganoff

This creamy, comforting dish is perfect for those cold December nights when you want something hearty. The beef gets so tender in the crockpot that it practically melts in your mouth. Serve it over egg noodles and watch everyone go back for seconds.

Serves: 6

Ingredients:

• 2 pounds beef stew meat, cut into bite-sized pieces
• 1 onion, diced
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 2 cups beef broth
• 2 tablespoons Worcestershire sauce
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup sour cream
• 3 tablespoons flour
• Cooked egg noodles for serving

Instructions:

1. Add the beef, onion, garlic, and mushrooms to your crockpot.
2. In a bowl, whisk together the beef broth, Worcestershire sauce, paprika, salt, and pepper.
3. Pour the mixture over the beef and stir everything together.
4. Cover and cook on low for 7-8 hours or high for 4-5 hours, until the beef is super tender.
5. About 20 minutes before serving, mix the sour cream and flour together until smooth.
6. Stir this mixture into the crockpot and let it cook uncovered for 15-20 minutes to thicken up.
7. Serve over hot egg noodles.

Tips: Don’t add the sour cream too early or it might curdle. If you can’t find stew meat, chuck roast cut into chunks works great too.

3. Cranberry Meatballs

These sweet and tangy meatballs are a holiday party favorite. They’re also perfect for a quick dinner served over rice. The cranberry sauce gives them a festive flavor that everyone loves, and they stay warm in the crockpot if you’re serving them at a gathering.

Serves: 6-8

Ingredients:

• 2 pounds frozen meatballs (homemade or store-bought)
• 1 can (14 ounces) whole cranberry sauce
• 1 cup barbecue sauce
• 2 tablespoons brown sugar
• 1 tablespoon lemon juice

Instructions:

1. Place the frozen meatballs in your crockpot. No need to thaw them first.
2. In a bowl, mix together the cranberry sauce, barbecue sauce, brown sugar, and lemon juice.
3. Pour the sauce over the meatballs and stir gently to coat.
4. Cover and cook on low for 4-5 hours or high for 2-3 hours.
5. Stir once halfway through if you can.
6. Serve with toothpicks as an appetizer or over rice for dinner.

Tips: These are great for potlucks because they travel well and stay warm in the crockpot on the “keep warm” setting.

4. Chicken and Wild Rice Soup

This cozy soup tastes like you spent all day making it, but it’s actually super easy. The wild rice adds a nice nutty flavor and makes it filling enough to be a complete meal. It’s perfect for using up leftover chicken too.

Serves: 6

Ingredients:

• 1.5 pounds boneless, skinless chicken breasts
• 1 cup wild rice blend, uncooked
• 1 onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup heavy cream
• 2 tablespoons cornstarch

Instructions:

1. Place the chicken breasts in the bottom of your crockpot.
2. Add the wild rice, onion, carrots, celery, and garlic.
3. Pour in the chicken broth and add the thyme, salt, and pepper.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours.
5. Remove the chicken and shred it with two forks, then return it to the pot.
6. Mix the heavy cream and cornstarch together, then stir into the soup.
7. Cook uncovered for another 15-20 minutes until thickened.

Tips: If you want to speed things up, use pre-cooked chicken and reduce the cooking time to 4-5 hours on low.

5. Pot Roast with Vegetables

This classic pot roast is a lifesaver during the holidays when you need a solid dinner that takes care of itself. The meat comes out fall-apart tender, and the vegetables soak up all those delicious juices. It’s comfort food at its finest.

Serves: 6-8

Ingredients:

• 1 beef chuck roast (3-4 pounds)
• 6 medium potatoes, quartered
• 4 large carrots, cut into chunks
• 1 onion, quartered
• 4 cloves garlic, smashed
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 tablespoon dried rosemary
• 2 teaspoons salt
• 1 teaspoon black pepper
• 3 tablespoons cornstarch mixed with 3 tablespoons water (optional, for gravy)

Instructions:

1. Season the roast generously with salt and pepper on all sides.
2. Place the potatoes, carrots, onion, and garlic in the bottom of the crockpot.
3. Set the roast on top of the vegetables.
4. Whisk together the beef broth, tomato paste, Worcestershire sauce, and rosemary.
5. Pour the mixture over everything.
6. Cover and cook on low for 8-10 hours or high for 5-6 hours, until the meat is fork-tender.
7. If you want gravy, remove the meat and vegetables, then stir the cornstarch mixture into the juices and cook on high for 10 minutes.

Tips: This reheats beautifully, so it’s great for meal prep or making ahead for company.

6. Cheesy Potato Soup

Creamy, cheesy, and loaded with tender potatoes, this soup is pure comfort in a bowl. It’s one of those recipes that feels fancy but is actually ridiculously easy. Kids love it too, which makes it a winner for busy weeknights.

Serves: 6

Ingredients:

• 6 large russet potatoes, peeled and diced
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 4 slices bacon, cooked and crumbled (optional)
• Sliced green onions for topping

Instructions:

1. Add the potatoes, onion, and garlic to your crockpot.
2. Pour in the chicken broth and add the salt, pepper, and garlic powder.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are very tender.
4. Use a potato masher to mash about half the potatoes (leave some chunks for texture).
5. Stir in the heavy cream and shredded cheese until melted and smooth.
6. Serve topped with bacon and green onions.

Tips: For a thicker soup, mash more of the potatoes. If you want it thinner, add a bit more broth or milk.

7. Pulled Pork

This versatile pulled pork works for sandwiches, tacos, nachos, or just eating straight from the crockpot (no judgment here). The pork gets incredibly tender and flavorful, and it’s perfect for feeding a crowd during holiday gatherings.

Serves: 10-12

Ingredients:

• 1 pork shoulder roast (4-5 pounds)
• 1 onion, sliced
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1/4 cup apple cider vinegar
• 2 tablespoons brown sugar
• 1 tablespoon paprika
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 cup barbecue sauce (plus more for serving)

Instructions:

1. Place the sliced onion and garlic in the bottom of the crockpot.
2. In a small bowl, mix together the paprika, chili powder, cumin, salt, and pepper.
3. Rub this spice mixture all over the pork shoulder.
4. Place the pork on top of the onions.
5. Mix the chicken broth, vinegar, and brown sugar, then pour around the pork.
6. Cover and cook on low for 8-10 hours or high for 5-6 hours, until the meat shreds easily.
7. Remove the pork and shred it with two forks.
8. Stir in the barbecue sauce and return to the crockpot to keep warm.

Tips: This freezes amazingly well, so make a big batch and save some for later. The leftovers are even better the next day.

8. Butternut Squash Soup

This velvety soup is like a hug in a bowl. It’s slightly sweet, perfectly seasoned, and so smooth you won’t believe it came from a crockpot. It’s fancy enough to serve at a holiday dinner but easy enough for a Tuesday night.

Serves: 6

Ingredients:

• 1 large butternut squash (about 3 pounds), peeled and cubed
• 1 apple, peeled and chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream or coconut milk

Instructions:

1. Add the squash, apple, onion, and garlic to your crockpot.
2. Pour in the vegetable broth and add the salt, cinnamon, nutmeg, and pepper.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until everything is very soft.
4. Use an immersion blender to puree the soup until smooth (or transfer to a regular blender in batches).
5. Stir in the cream or coconut milk.
6. Taste and adjust seasonings if needed.

Tips: Peeling butternut squash is a pain, so feel free to buy pre-cut squash cubes to save time. You can also roast some squash seeds for a crunchy topping.

9. Beef Chili

A big pot of chili is perfect for those nights when you need to feed a crowd or just want leftovers for days. This version is hearty, slightly spicy, and gets better the longer it sits. Serve it with cornbread and watch it disappear.

Serves: 8

Ingredients:

• 2 pounds ground beef
• 1 onion, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 2 cans (15 ounces each) kidney beans, drained
• 1 can (15 ounces) black beans, drained
• 1 can (28 ounces) crushed tomatoes
• 1 can (6 ounces) tomato paste
• 1 cup beef broth
• 3 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper (optional)

Instructions:

1. Brown the ground beef in a skillet over medium-high heat, breaking it up as it cooks. Drain the fat.
2. Transfer the beef to your crockpot.
3. Add all the remaining ingredients and stir well.
4. Cover and cook on low for 6-8 hours or high for 3-4 hours.
5. Taste and adjust seasonings before serving.
6. Serve with your favorite toppings like shredded cheese, sour cream, and green onions.

Tips: You can skip browning the beef if you’re really in a hurry, but it does add extra flavor. This chili freezes great too.

Related:

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• 15 Alternative Christmas Main Dishes Beyond Turkey & Ham
• 20 One-Pan Christmas Recipes That Save Time
• 18 Festive Christmas Casseroles Perfect for Family Gatherings

10. Honey Garlic Chicken

This sweet and savory chicken is so simple but tastes like you worked way harder than you did. The sauce gets thick and sticky, coating every piece of chicken perfectly. Serve it over rice with some steamed broccoli and dinner is done.

Serves: 4-6

Ingredients:

• 2 pounds boneless, skinless chicken thighs
• 1/2 cup honey
• 1/2 cup soy sauce
• 1/4 cup ketchup
• 6 cloves garlic, minced
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 2 tablespoons cornstarch mixed with 2 tablespoons water

Instructions:

1. Place the chicken thighs in your crockpot.
2. In a bowl, whisk together the honey, soy sauce, ketchup, garlic, basil, oregano, and red pepper flakes.
3. Pour the sauce over the chicken.
4. Cover and cook on low for 4-5 hours or high for 2-3 hours.
5. Remove the chicken and set aside on a plate.
6. Stir the cornstarch mixture into the sauce in the crockpot.
7. Cook on high uncovered for 10-15 minutes until the sauce thickens.
8. Return the chicken to the pot and coat with the thick sauce.

Tips: Chicken thighs stay juicier than breasts in the crockpot, but you can use breasts if that’s what you have. Just watch the cooking time.

11. Sausage and Peppers

This Italian classic is a holiday favorite that’s super versatile. Serve it over pasta, on hoagie rolls, or just in a bowl by itself. The sausages stay juicy and the peppers get perfectly tender and sweet.

Serves: 6

Ingredients:

• 2 pounds Italian sausage (mild or spicy)
• 3 bell peppers (different colors), sliced into strips
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 1 can (6 ounces) tomato paste
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)

Instructions:

1. If you have time, brown the sausages in a skillet first for extra flavor (but it’s not required).
2. Place the sausages in your crockpot.
3. Add the sliced peppers, onion, and garlic.
4. In a bowl, mix together the crushed tomatoes, tomato paste, Italian seasoning, salt, pepper, and red pepper flakes.
5. Pour the tomato mixture over everything.
6. Cover and cook on low for 6-7 hours or high for 3-4 hours.
7. Serve over pasta or on crusty rolls.

Tips: This is even better the next day after the flavors have had time to blend together.

12. Turkey Breast with Gravy

Who says turkey is just for Thanksgiving? This recipe gives you juicy turkey and delicious gravy without heating up your whole kitchen. It’s perfect for a Sunday dinner or when you’re craving that holiday feeling mid-December.

Serves: 6-8

Ingredients:

• 1 boneless turkey breast (3-4 pounds)
• 1 onion, sliced
• 4 cloves garlic, smashed
• 2 cups chicken broth
• 2 tablespoons butter, melted
• 1 tablespoon dried sage
• 1 tablespoon dried thyme
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/4 cup flour mixed with 1/4 cup water (for gravy)

Instructions:

1. Place the sliced onion and garlic in the bottom of your crockpot.
2. Brush the turkey breast with melted butter.
3. Mix together the sage, thyme, salt, and pepper, then rub all over the turkey.
4. Place the turkey on top of the onions and pour the chicken broth around it.
5. Cover and cook on low for 6-7 hours or high for 3-4 hours, until a thermometer reads 165°F.
6. Remove the turkey and let it rest for 10 minutes before slicing.
7. For gravy, strain the cooking liquid and return it to the crockpot on high. Whisk in the flour mixture and cook for 10 minutes until thickened.

Tips: Use an instant-read thermometer to make sure your turkey is cooked perfectly. Dry turkey is sad turkey.

13. Mac and Cheese

Forget the box stuff. This creamy, dreamy mac and cheese is the real deal, and your crockpot does all the work. It’s perfect for potlucks or as a side dish at holiday dinners. Kids and adults both go crazy for it.

Serves: 8

Ingredients:

• 1 pound elbow macaroni, uncooked
• 4 cups shredded sharp cheddar cheese
• 1 can (12 ounces) evaporated milk
• 2 cups whole milk
• 1/2 cup butter, melted
• 3 eggs, beaten
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika

Instructions:

1. Spray your crockpot with cooking spray.
2. Add the uncooked macaroni to the crockpot.
3. In a large bowl, mix together the cheese, evaporated milk, whole milk, melted butter, beaten eggs, salt, pepper, and paprika.
4. Pour the mixture over the macaroni and stir well.
5. Cover and cook on low for 3-4 hours, stirring every hour if possible.
6. The mac and cheese is done when the pasta is tender and the sauce is creamy.

Tips: Don’t skip the stirring if you can help it. It prevents the edges from getting crusty (unless you like that part). You can also add bacon, ham, or broccoli to mix things up.

14. BBQ Ribs

Yes, you can make amazing fall-off-the-bone ribs in your crockpot. No smoker or grill needed. These ribs are tender, saucy, and so easy that you’ll wonder why you ever did it any other way.

Serves: 4

Ingredients:

• 2 racks baby back ribs (about 4 pounds)
• 2 tablespoons brown sugar
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 2 cups BBQ sauce

Instructions:

1. Cut each rack of ribs in half so they fit in your crockpot.
2. Mix together the brown sugar, paprika, garlic powder, onion powder, salt, pepper, and cayenne.
3. Rub this spice mixture all over both sides of the ribs.
4. Stand the rib sections up in the crockpot, meaty side facing out.
5. Pour 1 cup of BBQ sauce over the ribs.
6. Cover and cook on low for 7-8 hours or high for 4-5 hours.
7. Carefully remove the ribs (they’ll be falling apart tender).
8. Brush with the remaining BBQ sauce and serve.

Tips: If you want a little char on them, pop them under the broiler for 3-4 minutes after they come out of the crockpot.

15. Chicken Noodle Soup

Nothing beats homemade chicken noodle soup when you need something warm and comforting. This version is loaded with vegetables and tender chicken, and it’s so much better than anything from a can. It’s also great if anyone in your house is feeling under the weather.

Serves: 6

Ingredients:

• 1.5 pounds boneless, skinless chicken breasts
• 4 carrots, sliced
• 4 celery stalks, sliced
• 1 onion, diced
• 4 cloves garlic, minced
• 8 cups chicken broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups egg noodles, uncooked
• Fresh parsley for garnish

Instructions:

1. Place the chicken breasts in your crockpot.
2. Add the carrots, celery, onion, and garlic.
3. Pour in the chicken broth and add the bay leaves, thyme, dried parsley, salt, and pepper.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours.
5. Remove the chicken and shred it with two forks.
6. Return the shredded chicken to the pot and remove the bay leaves.
7. Add the egg noodles and cook on high for 20-30 minutes until the noodles are tender.
8. Garnish with fresh parsley.

Tips: Don’t add the noodles too early or they’ll get mushy. You can also use rotisserie chicken to save time.

16. Beef Stew

This hearty beef stew is packed with tender meat, potatoes, and vegetables in a rich, flavorful gravy. It’s the kind of meal that warms you up from the inside out and makes your house smell amazing all day.

Serves: 6

Ingredients:

• 2 pounds beef stew meat, cut into 1-inch cubes
• 4 large potatoes, peeled and cubed
• 4 carrots, cut into chunks
• 1 onion, diced
• 3 cloves garlic, minced
• 3 cups beef broth
• 1 can (6 ounces) tomato paste
• 2 tablespoons Worcestershire sauce
• 1 tablespoon dried thyme
• 2 bay leaves
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/4 cup flour
• 1 cup frozen peas

Instructions:

1. Toss the beef cubes with the flour until coated.
2. Place the beef, potatoes, carrots, onion, and garlic in your crockpot.
3. In a bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper.
4. Pour the mixture over everything and add the bay leaves.
5. Cover and cook on low for 8-9 hours or high for 5-6 hours.
6. About 30 minutes before serving, stir in the frozen peas.
7. Remove the bay leaves before serving.

Tips: If you want a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of water and stir it in during the last 30 minutes.

17. White Chicken Chili

This lighter take on chili is creamy, mildly spicy, and so satisfying. The white beans and chicken make it feel a little healthier than regular chili, but it’s just as comforting. Top it with all your favorite fixings for the ultimate cozy meal.

Serves: 6

Ingredients:

• 1.5 pounds boneless, skinless chicken breasts
• 3 cans (15 ounces each) white beans (Great Northern or cannellini), drained
• 1 onion, diced
• 4 cloves garlic, minced
• 2 cans (4 ounces each) diced green chiles
• 4 cups chicken broth
• 2 teaspoons cumin
• 1 teaspoon oregano
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 cup sour cream
• 1 cup shredded Monterey Jack cheese

Instructions:

1. Place the chicken breasts in your crockpot.
2. Add the white beans, onion, garlic, and green chiles.
3. Pour in the chicken broth and add the cumin, oregano, cayenne, and salt.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours.
5. Remove the chicken and shred it, then return it to the pot.
6. Stir in the sour cream and cheese until melted.
7. Serve with toppings like avocado, cilantro, and lime wedges.

Tips: This chili is pretty mild, so add more cayenne or some jalapeños if you like heat.

18. Baked Ziti

You don’t need an oven to make amazing baked ziti. This crockpot version is just as cheesy and delicious, and it’s perfect for feeding a hungry crowd. The pasta cooks right in the sauce, so there’s barely any prep work involved.

Serves: 8

Ingredients:

• 1 pound Italian sausage, casings removed
• 1 jar (24 ounces) marinara sauce
• 1 can (14 ounces) diced tomatoes
• 1 pound ziti pasta, uncooked
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

1. Brown the sausage in a skillet, breaking it up as it cooks. Drain the fat.
2. In a bowl, mix together the ricotta cheese, 1 cup of mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper.
3. Spray your crockpot with cooking spray.
4. Spread a thin layer of marinara sauce on the bottom.
5. Add half the uncooked ziti, half the sausage, half the ricotta mixture, and half the remaining marinara and diced tomatoes.
6. Repeat the layers.
7. Cover and cook on low for 3-4 hours, until the pasta is tender.
8. Top with the remaining 1 cup of mozzarella and let it melt for 10 minutes.

Tips: Check the pasta after 3 hours to make sure it’s not getting too soft. You can use ground beef instead of sausage if you prefer.