Bet you didn’t think you could use your Crock-Pot for Christmas! Yep, from ham to spiked hot chocolate, the Crock-Pot is your best friend in the kitchen over the holidays and every day. Here are 7 of our favorite easy holiday Crock-Pot recipes.
1. Crock-Pot Maple and Mustard Ham
Sweet, savory Christmas ham is made for the slow cooker. It’s great served hot, warm or cold (ham sammies!). Recipe adapted from Back To Her Roots.
- 1 spiral-sliced, fully-cooked ham
- 1/2 cup brown sugar
- 1/2 cup maple syrup
- 2 tablespoons Dijon mustard
- 1/4 teaspoon cloves
- 1/4 cup water
- Place the ham in your Crock-Pot.
- In a small saucepan, combine the brown sugar, maple, mustard, cloves, and water over medium heat. Heat until the sugar dissolves. Pour the mixture over the ham, making sure to separate the slices to let the glaze cover each slice.
- Cook on low for 6-8 hours or high for 4-6, basting with the cooking juices every few hours.
2. Cranberry Cocktail Meatballs
These sweet and spicy meatballs make a great Christmas canapé (and leftovers make really good subs). Recipe adapted from Cari’s Bad Cravings
- 2 pounds ground beef
- 20 water crackers, crushed
- 1/3 cup minced onion
- 2 eggs, beaten
- 1/2 cup milk
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoon garlic powder
Sweet and Spicy Cranberry Sauce
- 14 oz. can whole cranberry sauce
- 1/4 cup hoisin sauce
- 1/4 cup ketchup
- 2 tablespoons red wine vinegar
- 2 tablespoons soy sauce
- 2 teaspoons-2 tablespoons Franks RedHot
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 2 tablespoons raw sugar
- Preheat oven to 400F degrees. Place a baking rack on top of a baking sheet. Set aside. (If you don’t have a baking rack, line baking sheet with parchment paper.)
- In a large bowl, combine all of the meatball ingredients, mix until well combined. Roll meat mixture into golfball-sized meatballs. Place meatballs onto prepared baking sheet and bake for 5 minutes, or until lightly browned.
- Meanwhile, add all of the Sweet and Spicy Cranberry Sauce ingredients starting with just 2 teaspoons hot wings sauce to a bowl and mix to combine. You can add more hot sauce to taste at the end of cooking.
- Line the bottom of your slow cooker with meatballs, then a layer of Sweet and Spicy Cranberry Sauce, then the remaining meatballs followed by the remaining. Sauce. Gently stir meatballs an hour after cooking.
- Cover and cook on low heat for 2 hours. Taste and stir in additional hot wings sauce (I use a total of 2 tablespoons which is spicy) Keep warm until serving.
3. Crock-Pot Carrots
An easy side dish that you can set and forget while you get the rest of your holiday meal ready. Save the glaze – it’s delicious over leftover ham sandwiches. Recipe adapted from The Food Charlatan
- 2 pounds carrots, peeled and cut into 1-2 inch chunks
- Half stick salted butter
- 1/2 teaspoon salt
- 1/4 cup raw sugar
- 1 or 2 bay leaves
- 1 teaspoon vanilla extract (not essence)
- fresh parsley to garnish
- Melt the butter in a saucepan until golden brown, about 3 minutes. Add the brown butter to your slow cooker.
- Add the salt, sugar, bay leaves, and vanilla and carrots. Stir to coat.
- Cook on high for about 3 hours or until tender.
- Sprinkle with chopped parsley and serve.
4. Crock-Pot Mashed Potatoes
This recipe is so good you’ll be making it all the time (just throw it in before work and finish when you get home). Recipe adapted from Gimme Some Oven.
- 3 pounds potatoes, peeled and chopped into 1-inch pieces
- 1 cup vegetable or chicken broth
- 1/4 cup butter, cut into small cubes
- 3 cloves garlic, minced
- 1/2 cup plain Greek yogurt
- 1/2 cup milk, warmed
- Add potatoes and stock to your slow cooker, and top with butter cubes and minced garlic. Cover and cook on high for 3-4 hours, or on low for 7-8 hours. The potatoes should be very soft.
- Use a potato masher or fork to mash the potatoes. Stir in the Greek yogurt, warm milk and season to taste.
5. Crock-Pot Dinner Rolls
These bite-size bread rolls are so easy to make (whip up an extra batch and freeze for freshly-baked bread anytime). Recipe adapted from I Heart Eating.
- 1 1/4 cup warm water (about 105 F)
- 1/4 cup granulated sugar
- 1 packet active dry yeast (2 1/4 tsp)
- 1/4 cup butter, melted, plus extra for brushing the tops of the rolls
- 3-3 1/2 cups all-purpose flour
- 1 tsp salt
- Turn slow cooker to Warm. Grease parchment paper with nonstick cooking spray and place in the bottom of the slow cooker.
- Stir together water, sugar, and yeast. Let stand 5-10 minutes in a warm room, or until foamy.
- Stir in butter, and 2 cups flour and salt.
- Continue adding flour 1/4 cup at a time and gently stir with a wooden spoon. Dough should feel slightly tacky but shouldn’t stick to your finger.
- Shape dough into 12-16 balls, and add to slow cooker.
- Place a cotton towel over the top of the slow cooker and cover. Let rolls sit for 10 minutes.
- Turn to High, and cook for about 1 1/2 hours, or until edges of the rolls are light golden brown.
- Brush with tops of the rolls with 1 Tablespoon melted butter, and broil for about 1-2 minutes. Watch the rolls closely so they don’t burn.
6. Boozy Salted Caramel Hot Chocolate
Treat yourself and your guests to this decadent spiked hot chocolate with all the trimmings. Makes 8 mugs. Recipe adapted from Creme de la Crumb.
- 2 cups semi sweet or milk chocolate chips
- ½ cup caramels, unwrapped
- 4 cups milk
- 2 cups heavy cream
- 1 teaspoon vanilla
- ½ teaspoon sea salt
- 1/2 – 1 cup Frangelico or Baileys
- whipping cream and caramel sauce (optional)
1. Add chocolate chips, caramels, milk, heavy cream, and vanilla to the slow cooker. Cover and cook on low for 2 hours.
2. Stir the hot chocolate. If the chocolate chips or caramels are not completely melted, cover and cook for 20-30 minutes longer. When ready to serve, stir in the sea salt and Frangelico or Baileys. Serve hot with whipped cream and a swirl of caramel sauce if desired.
7. Hot Apple Cider
Your home is going to smell like a Christmas explosion! Recipe adapted from Gimme Some Oven.
- 9 apples
- 1-2 oranges
- 3 cinnamon sticks
- 1 whole nutmeg
- 2 teaspoons whole cloves
- 1/2 teaspoon whole allspice
- 12-16 cups water
- 1/3 – 2/3 cup raw sugar or maple syrup
- Roughly chop fruit into quarters (no need to peel or de-seed). Place in your slow cooker. Add cinnamon sticks, nutmeg, cloves and allspice. Cover with water, filling the slow cooker until it is nearly full. Cook on high heat for 3-4 hours, or on low heat for 6-8 hours.
- About an hour before the cider is done cooking, use a potato masher or fork to mash the apple and orange slices to extract more flavor. Cook for one more hour.
- Strain the cider into a clean pitcher or pot. Stir in your desired amount of sweetener until it is dissolved. Serve hot.
Share a photo of your Christmas Crock-Pot creations and tag #BoxedWholesale and we’ll share our favorites on social!