Thanksgiving Recipes Using A Crock Pot or Slow Cooker – 6 Best Thanksgiving Crock Pot Recipes

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Welcome to the channel Easy Food Recipes.

This video highlights 6 Thanksgiving recipes made using a crock pot or slow cooker!

All of my videos are edited by me (credit given to original content creators) using the editing programs Final Cut Pro and Adobe Photoshop. I create an intro, add title pages, change the background, add music, start each recipe with the finished product to give the viewer an idea of what is being prepared and end each video with the ingredients, the calories associated with each ingredient and written instructions on how each meal is prepared to add educational value to my viewers. I also use professional voice artists to help create voice overs.

My videos are created with one purpose in mind, to provide my viewers with amazing content that can be found in one place. I have a massive love for food and I’ve always wanted an easy source to find new recipe ideas.

Where to buy:
Instant Pot 10 in 1:
Slow Cooker –
Crock-Pot® –

– Video Credit To The Owners:
Crock Pot Creamed Corn:
Crock Pot Turkey Breast:
Crock Pot Mashed Potatoes:
Crock Pot Stuffing:
Crock Pot Mac and Cheese:
Crock Pot Veggies:

– Music by Ikson:

– Crock Pot Creamed Corn:
32 oz frozen corn, thawed
8 oz cream cheese, cubed
3/4 cup cheddar cheese, shredded
1/4 cup butter melted
1/2 cup heavy whipping cream
1/2 tsp salt
1/4 tsp pepper

– Crock Pot Turkey Breast:
1 large white onion
8 garlic cloves
5 lbs boneless turkey breast

Turkey Brine:
1 gallon water
1/2 cup kosher salt
1/4 cup light brown sugar
1 orange, sliced into wedges
5 bay leaves
whole black peppercorns
3 cinnamon sticks

Herb Butter:
1/2 cup salted butter, room temperature
1 tablespoon fresh parsley, chopped
1 tablespoon fresh thyme
1 tablespoon fresh rosemary, chopped
1/4 teaspoon ground black pepper
1/4 teaspoon lemon zest, optional

– Crock Pot Mashed Potatoes:
3 pounds russet or yukon potatoes (about 8 medium sized)
1/2 cup chicken broth
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4-6 tablespoons butter, melted
1/4 cup sour cream
1-3 tablespoons heavy cream (can sub with milk)

– Crock Pot Stuffing:
1 cup butter
2 cup chopped onion
2 cup celery
1/4 cup chopped fresh parsley
2 8 oz cans mushrooms
1 tsp poultry seasoning
3 cup chicken broth
16 cup dry bread cubes
1 1/2 tsp salt
1 1/2 tsp dry sage
1/2 tsp pepper
2 eggs, beaten

– [CORRECTED] Crock Pot Mac and Cheese:
1 16 ounce box elbow macaroni
4 cups whole milk
8 ounces extra-sharp yellow cheddar cheese (shredded)
8-10 ounces extra-sharp white cheddar cheese (shredded)
½ cup grated parmesan
4 ounces cream cheese (room-temp )
8 ounces sour cream
1 ½ teaspoons sea salt
½ teaspoon white pepper
1 teaspoon ground mustard

Fill a large pot halfway up with water and bring to a boil.
Once the water has started to boil, pour in a little bit of olive oil and the box of macaroni.
Cook for 2-3 minutes and then drain.
Add the macaroni to a slow cooker and add milk, shredded cheddar cheeses, parmesan, and seasonings.
Turn slow cooker on low and cook for 1 hour, stirring occasionally.
Cut the cream cheese into cubes.
Stir in the cream cheese and the sour cream until cream cheese starts to melt.
Cook on low for an additional 20-30 minutes until hot and creamy.
Serve as is or with bacon on top.

– Crock Pot Veggies:
3 cups baby red potatoes, quartered
3 cups carrots, peeled and cut into chunks
1-2 onions, cut into chunks
2-3 cups celery, sliced
2-3 cups mushrooms, sliced
3-5 cloves garlic, minced
2-3 jalapenos, diced (optional)

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Thanks for watching!