Crock Pot Recipes: 5 Side Dishes for Holiday Meals

Making side dishes in the crock pot at big food holidays like Thanksgiving or Christmas just makes sense. You can start them early, don't have to watch or tend to them that much, they free up stove and oven place, and the crock pot will keep them warm until you are ready to serve them. I usually have 3 or 4 crock pots going on holidays, and the only thing I need to throw in the oven is my turkey or ham.

It also works out if you are bringing a side dish along to a friend's house. You don't have to fight for a burner or wait for a free oven. Just ask them where you can plug it in, and while other people slave in the kitchen, you can go mingle and watch the parade or some football until dinner is served.

Cream of Broccoli Soup
This one is great for people who love the taste of creamy soups, but can't eat those with cream or flour. Surprisingly low fat and low cal.

1 lb bag of frozen cut broccoli pieces
1 lb bag of frozen broccoli florets
4 cups chicken or vegetable broth
2 tsp chopped roasted garlic (jar kind is fine)
2 tbsp uncooked converted rice
Salt & Pepper to taste

Place cut broccoli pieces, broth, garlic, rice, salt and pepper into crock pot. Cook 6 hours on low, or 3 hours on high.

Strain the cut broccoli mixture, reserving the broth. Put the cut broccoli mixture with some broth to cover into a blender and puree. Return the cut broccoli puree and the broth to the crock pot. Alternately, you can do this right in the crock pot basin with a stick blender. Just be sure it is smooth and creamy.

Add broccoli florets and heat for 30 minutes to 1 hour on high.

Serving suggestions: Sprinkle with Parmesan cheese and serve with a crusty bread. I've also added cheddar when adding the florets to make a broccoli and cheese soup.

Classic Sweet Potatoes

4 to 5 sweet potatoes
2 tbsp butter
½ cup of brown sugar
½ cup water
3/4 tsp cinnamon
1/2 tsp salt
1 tsp paprika

Cut sweet potatoes thick round slices. Place in boiling water for approximately 10 minutes to par-boil them. Strain and let them cool. Peel off skins.

Grease the crock pot basin with butter. Put down a layer of sweet potato slices. Dot with butter, sprinkle with some sugar and cinnamon.

Make another layer of sweet potatoes. Dot with butter, sprinkle with cinnamon and sugar again.

Make final layer of sweet potato slices. Dot with butter, sprinkle with cinnamon, paprika, salt and add the remaining sugar. Pour water into crock pot.

Cook on high for 3 to 3 ½ hours, or low for 6 to 6 ½ hours. Serves 4.

Easy Sweet Glazed Carrots
2 cups frozen sliced carrots, thawed to room temperature
3 tbsp honey OR real maple syrup (your choice- but only use one or the other)
2 tbsp butter
Salt & pepper to taste

Place all ingredients into the crock pot. Cook on high for 30 minutes; low for 1 hour. Stir to coat carrots with glaze and serve.

Green Beans with Roasted Peppers
1 16 to 20 oz bag of frozen green beans
2 tsp chopped roasted garlic
1 jar roasted red peppers
2 tbsp olive oil
Salt and pepper to taste

Cut roasted red peppers into bite-sized pieces. Mix with green beans and garlic. Toss with olive oil. Cook in crock pot for 2 hours on high, or 4 hours on low.

Southwest Corn with a Kick

1 16 to 20 oz bag of frozen corn
1 small can of diced tomato and chili pepper mix
Seasoned salt
1 tbsp butter

Some tomato and chili pepper mixes are very hot. Depending on your tolerance for spicy foods (and considering that you don't want to ruin your pallet for other holiday fare) you might want to keep this mild by adding only one or two tablespoons of the chili pepper and tomato can mix to the corn. Also add butter and sprinkle with seasoned salt. Set crock pot for 2 hours on high, or 4 hours on low.