As the holiday season approaches, nothing beats the cozy aroma of festive meals simmering in your slow cooker. From hearty mains to decadent desserts, these Christmas recipes bring warmth and joy to your table with minimal effort. Dive into our collection of 23 delightful dishes that make celebrating both delicious and stress-free—perfect for savoring every moment with loved ones.
Slow Cooker Honey-Glazed Ham
Yesterday’s chill settled deep in the bones, and the slow cooker became my quiet companion, transforming a simple ham into something golden and tender. You can almost taste the warmth before it even reaches the table, a gentle promise of comfort in every slice.
Ingredients
– 1 (8 to 10 pound) fully cooked bone-in ham
– 1 cup raw, unfiltered honey
– 1/2 cup firmly packed dark brown sugar
– 1/4 cup Dijon mustard with whole grains
– 1/4 cup freshly squeezed orange juice
– 2 tablespoons unsalted butter
– 1 teaspoon freshly grated ginger root
– 1/2 teaspoon ground cloves with warm spice notes
– 1/4 teaspoon finely ground black pepper
Instructions
1. Place the fully cooked bone-in ham into a 6-quart or larger slow cooker, flat side down.2. In a medium saucepan, combine the raw, unfiltered honey, firmly packed dark brown sugar, Dijon mustard with whole grains, freshly squeezed orange juice, unsalted butter, freshly grated ginger root, ground cloves with warm spice notes, and finely ground black pepper.3. Heat the mixture over medium-low heat, stirring constantly with a whisk until the dark brown sugar dissolves completely and the sauce is smooth, about 3 to 4 minutes.4. Pour the warm honey glaze evenly over the ham in the slow cooker, using a pastry brush to coat all exposed surfaces.5. Cover the slow cooker with its lid and cook on low heat setting for 4 to 6 hours, or until the internal temperature of the ham reaches 140°F when checked with an instant-read thermometer inserted into the thickest part without touching the bone.6. Baste the ham with the accumulated juices from the bottom of the slow cooker every hour using a basting bulb or spoon, redistributing the glaze for even caramelization.7. Carefully transfer the ham to a cutting board using tongs and large forks, allowing it to rest for 10 minutes before slicing against the grain.8. Skim any excess fat from the surface of the remaining juices in the slow cooker, then drizzle the reduced glaze over the sliced ham before serving. On the plate, the ham falls apart with a gentle nudge, its edges crisped by the glaze into a sweet, sticky shell that gives way to moist, savory layers beneath. Serve it alongside roasted sweet potatoes or tucked into soft dinner rolls for a sandwich that tastes like a hug.
Festive Cranberry Pork Loin in Slow Cooker
Holding the slow cooker lid in my hands, I feel the gentle warmth that promises something special—a quiet afternoon transforming humble ingredients into a celebration. The cranberries will burst with tart sweetness against the savory pork, creating a harmony that feels both comforting and festive.
Ingredients
– 3 lb pork loin roast, trimmed of excess fat
– 1 cup fresh cranberries, plump and vibrant red
– 1/2 cup pure maple syrup, dark and robust
– 1/4 cup apple cider vinegar, with a bright tang
– 2 tbsp Dijon mustard, smooth and pungent
– 1 tsp kosher salt, coarse and flaky
– 1/2 tsp black pepper, freshly cracked
– 1/2 tsp dried thyme, fragrant and earthy
– 1/4 tsp ground cloves, warm and aromatic
Instructions
1. Pat the pork loin roast dry with paper towels to ensure a good sear.
2. Season all sides of the pork loin evenly with kosher salt and freshly cracked black pepper.
3. Heat a large skillet over medium-high heat until a drop of water sizzles immediately.
4. Sear the pork loin for 2-3 minutes per side until a golden-brown crust forms, locking in juices.
5. Transfer the seared pork loin to the slow cooker, placing it fat-side up.
6. In a medium bowl, whisk together pure maple syrup, apple cider vinegar, Dijon mustard, dried thyme, and ground cloves until smooth.
7. Pour the maple syrup mixture evenly over the pork loin in the slow cooker.
8. Scatter the fresh cranberries around the pork loin, allowing them to nestle into the liquid.
9. Cover the slow cooker with its lid and cook on low heat for 6 hours until the pork reaches an internal temperature of 145°F.
10. Carefully remove the pork loin from the slow cooker and let it rest on a cutting board for 10 minutes to redistribute juices.
11. While the pork rests, use a slotted spoon to skim off any excess fat from the cooking liquid in the slow cooker.
12. If desired, transfer the liquid to a saucepan and simmer for 5-7 minutes to reduce into a thicker sauce.
Carving into the pork reveals tender, juicy slices that melt with each bite, the cranberries lending a festive pop of tartness against the rich, savory meat. Serve it over creamy mashed potatoes or with roasted vegetables to soak up every drop of the spiced maple glaze, making even a simple weeknight feel like a gathering.
Slow Cooker Mulled Wine with Spices
Perhaps there’s something deeply comforting about filling the kitchen with the scent of warm spices as autumn settles in, a quiet ritual that feels both ancient and personal. Pouring a bottle of robust, fruity red wine into the slow cooker feels like the start of something special, a gentle simmer that promises warmth from the inside out.
Ingredients
– 1 (750 ml) bottle of robust, fruity red wine
– 1/2 cup of fragrant, raw honey
– 1/4 cup of freshly squeezed orange juice
– 2 whole, plump cinnamon sticks
– 5 whole, aromatic cloves
– 1 whole, bright orange (sliced into thin rounds)
Instructions
1. Pour the entire bottle of robust, fruity red wine into a 4-quart or larger slow cooker.
2. Add 1/2 cup of fragrant, raw honey to the slow cooker, stirring gently with a wooden spoon to help it dissolve slightly into the wine.
3. Squeeze 1/4 cup of freshly squeezed orange juice directly into the slow cooker, avoiding any seeds for a smoother texture.
4. Place 2 whole, plump cinnamon sticks and 5 whole, aromatic cloves into the slow cooker, distributing them evenly.
5. Thinly slice 1 whole, bright orange into rounds and add them to the mixture, submerging them slightly to infuse their citrus oils.
6. Cover the slow cooker with its lid and set it to the “Low” heat setting, allowing the mixture to warm gradually for 2 hours without boiling to preserve the alcohol content and delicate flavors.
7. After 2 hours, reduce the heat to the “Warm” setting and let it steep for an additional 30 minutes to deepen the spice infusion, checking that the liquid is hot but not bubbling.
8. Carefully ladle the mulled wine into heatproof mugs, straining out the whole spices and orange slices using a fine-mesh sieve for a clear, smooth drink.
9. Serve immediately while hot, garnishing with a fresh cinnamon stick or orange slice if desired for an inviting presentation.
Offering a velvety, warm texture that coats the palate, this mulled wine balances the deep fruitiness of the wine with the sweet, spiced notes from the honey and aromatics. For a creative twist, try serving it alongside dark chocolate or a slice of spiced cake to enhance the cozy, autumnal experience.
Herb-Infused Slow Cooker Roast Beef
Beneath the quiet hum of the slow cooker, something magical unfolds—a tender roast beef, steeped in herbs, that fills the home with warmth and comfort on a slow afternoon. It’s a dish that asks for patience but rewards with richness, perfect for those days when time feels generous and the heart seeks simplicity.
Ingredients
– 3 to 4 pounds well-marbled beef chuck roast
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, thinly sliced
– 4 cloves fresh garlic, minced
– 1 cup robust beef broth
– 2 tablespoons Worcestershire sauce
– 1 tablespoon fresh rosemary leaves, finely chopped
– 1 tablespoon fresh thyme leaves
– 1 teaspoon coarse sea salt
– 1/2 teaspoon freshly cracked black pepper
– 2 tablespoons cornstarch
– 2 tablespoons cool water
Instructions
1. Pat the beef chuck roast dry with paper towels to ensure a good sear.
2. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the roast on all sides until deeply browned, approximately 4-5 minutes per side, to develop flavor.
4. Transfer the seared roast to the slow cooker insert.
5. In the same skillet, add the thinly sliced yellow onion and sauté until softened, about 3 minutes.
6. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
7. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the skillet.
8. Pour this mixture over the roast in the slow cooker.
9. Sprinkle the finely chopped rosemary, thyme, coarse sea salt, and freshly cracked black pepper evenly over the roast.
10. Cover and cook on low heat for 8 hours, or until the beef is fork-tender and easily shreds.
11. In a small bowl, whisk together the cornstarch and cool water until smooth to create a slurry.
12. Remove the roast from the slow cooker and set aside on a cutting board.
13. Stir the cornstarch slurry into the cooking juices in the slow cooker.
14. Cover and cook on high for 15-20 minutes, until the sauce thickens slightly.
15. Slice or shred the beef and return it to the slow cooker, mixing gently with the sauce.
Creamy and falling apart, this roast beef carries the earthy notes of herbs melded into every fiber. Serve it over mashed potatoes or tucked into a crusty roll for a sandwich that feels like a hug, with the thickened jus adding a velvety finish to each bite.
Slow Cooker Cinnamon Apple Cider
Moments like these call for something warm and comforting, a gentle simmer that fills the kitchen with the sweet, spiced aroma of autumn. Making this slow cooker cider feels like wrapping yourself in a cozy blanket, a simple ritual that turns humble ingredients into a soul-soothing drink.
Ingredients
– 8 cups crisp, fresh-pressed apple cider
– 2 large, firm honeycrisp apples, thinly sliced
– 3 fragrant cinnamon sticks
– 1 tablespoon whole, aromatic cloves
– 1 teaspoon freshly grated nutmeg
– 1/4 cup rich, dark brown sugar
– 1 orange, thinly sliced with its bright, zesty peel
Instructions
1. Pour 8 cups of crisp, fresh-pressed apple cider into a 6-quart slow cooker.
2. Thinly slice 2 large, firm honeycrisp apples and add them to the slow cooker.
3. Place 3 fragrant cinnamon sticks into the cider mixture.
4. Add 1 tablespoon of whole, aromatic cloves to the slow cooker.
5. Sprinkle 1 teaspoon of freshly grated nutmeg evenly over the top.
6. Stir in 1/4 cup of rich, dark brown sugar until it dissolves slightly.
7. Thinly slice 1 orange, including its bright, zesty peel, and add the slices to the mixture.
8. Cover the slow cooker with its lid and set it to cook on Low heat for 4 hours, allowing the flavors to meld together gently.
9. After 4 hours, remove the lid and use a slotted spoon to take out the apple slices, orange slices, cinnamon sticks, and cloves, discarding them or reserving for garnish if desired.
10. Ladle the warm cider into mugs, straining if preferred for a smoother texture.
11. Tip: For a deeper flavor, let the cider steep for an additional 30 minutes after cooking before serving.
12. Tip: If the cider is too sweet, balance it with a splash of fresh lemon juice to taste.
13. Tip: To keep it warm for gatherings, switch the slow cooker to the Warm setting after cooking.
Really, the cider emerges with a velvety smoothness, each sip carrying the warmth of cinnamon and the subtle tang of apples. Serve it in rustic mugs with a cinnamon stick stirrer, or pour it over ice for a refreshing twist that still whispers of autumn’s embrace.
Garlic and Rosemary Slow Cooker Lamb
Perhaps it’s the way the rosemary whispers through the kitchen, or how the garlic mellows into something tender and profound, but this slow-cooked lamb feels like a quiet promise of comfort. On afternoons when time stretches lazily, I let the slow cooker work its gentle magic, filling the house with aromas that speak of warmth and patience. It’s a dish that asks for little and gives so much in return.
Ingredients
– 3 pounds boneless lamb shoulder, cut into 2-inch chunks
– 6 large garlic cloves, thinly sliced
– 2 tablespoons fresh rosemary leaves, finely chopped
– 1/4 cup rich extra virgin olive oil
– 1 cup dry white wine
– 1 cup low-sodium chicken broth
– 1 teaspoon coarse sea salt
– 1/2 teaspoon freshly cracked black pepper
– 2 tablespoons all-purpose flour
Instructions
1. Pat the lamb chunks dry with paper towels to ensure a better sear.
2. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat until shimmering.
3. Sear the lamb in batches for 3–4 minutes per side until deeply browned, transferring to the slow cooker as done.
4. Sprinkle the flour over the lamb in the slow cooker and toss to coat lightly.
5. Add the thinly sliced garlic and finely chopped rosemary to the slow cooker.
6. Pour in the dry white wine and low-sodium chicken broth.
7. Season with coarse sea salt and freshly cracked black pepper, stirring gently to combine.
8. Cover and cook on low heat for 7–8 hours, or until the lamb is fork-tender.
9. Let rest for 10 minutes before serving to allow the flavors to meld.
Rich and falling apart at the slightest touch, the lamb carries the earthy perfume of rosemary and the sweet, softened bite of garlic. Serve it over creamy polenta or with crusty bread to soak up every bit of the deeply flavored jus, and let it be the centerpiece of a table where conversations linger.
Slow Cooker Gingerbread Pudding Cake
Remembering how the crisp autumn air used to carry the scent of molasses and spice from my grandmother’s kitchen, I find myself drawn to recreate that warmth today, letting the slow cooker work its magic while I reflect on simpler times.
Ingredients
– 1 cup all-purpose flour
– ½ cup packed dark brown sugar
– 1 teaspoon baking soda
– 1 teaspoon ground ginger
– 1 teaspoon ground cinnamon
– ¼ teaspoon ground cloves
– ¼ teaspoon salt
– ½ cup whole milk
– ¼ cup unsulphured molasses
– 3 tablespoons melted unsalted butter
– 1 large egg
– 1 teaspoon pure vanilla extract
– 1 cup boiling water
– ½ cup packed dark brown sugar
– 1 tablespoon unsalted butter
– ¼ teaspoon ground cinnamon
Instructions
1. In a medium bowl, whisk together 1 cup all-purpose flour, ½ cup packed dark brown sugar, 1 teaspoon baking soda, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves, and ¼ teaspoon salt until fully combined.
2. In a separate bowl, whisk ½ cup whole milk, ¼ cup unsulphured molasses, 3 tablespoons melted unsalted butter, 1 large egg, and 1 teaspoon pure vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing to keep the cake tender.
4. Spread the batter evenly into a greased 4-quart slow cooker.
5. In a small saucepan, combine 1 cup boiling water, ½ cup packed dark brown sugar, 1 tablespoon unsalted butter, and ¼ teaspoon ground cinnamon, stirring over low heat until the sugar dissolves completely.
6. Slowly pour the hot syrup mixture over the batter in the slow cooker; do not stir it in, as this creates the pudding layer during cooking.
7. Cover the slow cooker with its lid and cook on high heat for 2 to 2½ hours, or until the top is set and a toothpick inserted into the cake portion comes out clean.
8. Turn off the slow cooker and let the pudding cake rest, uncovered, for 15 minutes to allow the layers to set properly before serving.
Gently scoop the warm cake into bowls, where the moist, spiced top gives way to a rich, saucy pudding beneath. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream to contrast the deep molasses warmth, making each spoonful a cozy embrace of autumn flavors.
Cozy Slow Cooker Beef and Barley Soup
Dusk settles in, and the kitchen fills with the quiet promise of something warm and nourishing. This soup, with its tender beef and hearty barley, feels like a gentle embrace on a crisp autumn evening.
Ingredients
– 1.5 pounds chuck roast, cut into 1-inch cubes
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced into ¼-inch rounds
– 2 celery stalks, thinly sliced
– ¾ cup pearled barley
– 6 cups low-sodium beef broth
– 1 tablespoon tomato paste
– 2 tablespoons Worcestershire sauce
– 1 teaspoon dried thyme
– 1 bay leaf
– 2 tablespoons extra virgin olive oil
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 2 tablespoons chopped fresh parsley
Instructions
1. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Pat the 1.5 pounds of chuck roast cubes dry with paper towels to ensure a good sear.
3. Add the beef cubes to the skillet in a single layer, working in batches if needed, and sear for 3–4 minutes per side until deeply browned.
4. Transfer the seared beef to a 6-quart slow cooker.
5. In the same skillet, add the finely diced yellow onion and cook over medium heat for 5 minutes until softened.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Stir in 1 tablespoon of tomato paste and cook for 1 minute to deepen its flavor.
8. Deglaze the skillet with ½ cup of the low-sodium beef broth, scraping up any browned bits.
9. Pour the onion mixture into the slow cooker with the beef.
10. Add the sliced carrots, thinly sliced celery, ¾ cup pearled barley, remaining 5.5 cups beef broth, 2 tablespoons Worcestershire sauce, 1 teaspoon dried thyme, 1 bay leaf, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper to the slow cooker.
11. Stir all ingredients gently to combine.
12. Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the beef is fork-tender and the barley is plump.
13. Discard the bay leaf and stir in 2 tablespoons of chopped fresh parsley just before serving.
14. Ladle the soup into bowls and serve hot.
Gently ladle this soul-warming soup into bowls, where the tender beef melts away and the barley adds a comforting chew. The broth, rich with the depth of seared meat and earthy vegetables, invites you to savor each spoonful slowly, perhaps with a crusty loaf of bread for dipping into its hearty goodness.
Nutmeg and Clove Spiced Slow Cooker Chicken
Remembering the warmth of autumn afternoons, I find myself drawn to the slow cooker, where spices bloom and chicken becomes tender beyond words. There’s a quiet magic in letting time and heat do their gentle work, filling the kitchen with an aroma that feels like a soft embrace.
Ingredients
– 2 pounds boneless, skinless chicken thighs
– 1 cup finely diced yellow onion
– 3 cloves freshly minced garlic
– 1 cup rich chicken broth
– 1/2 cup heavy cream
– 2 tablespoons pure maple syrup
– 1 tablespoon warm ground nutmeg
– 1 teaspoon fragrant ground cloves
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly cracked black pepper
– 2 tablespoons cold unsalted butter
– 2 tablespoons fresh chopped parsley
Instructions
1. Place the boneless, skinless chicken thighs in the slow cooker insert.
2. Sprinkle the finely diced yellow onion and freshly minced garlic evenly over the chicken.
3. In a small bowl, whisk together the rich chicken broth, heavy cream, pure maple syrup, warm ground nutmeg, fragrant ground cloves, fine sea salt, and freshly cracked black pepper until fully combined.
4. Pour the mixture over the chicken and vegetables in the slow cooker.
5. Cover the slow cooker with its lid and set it to cook on low heat for 6 hours, ensuring the chicken becomes fork-tender.
6. Tip: For deeper flavor, let the spices toast lightly in a dry pan before adding, but it’s optional if you’re short on time.
7. After 6 hours, use two forks to shred the chicken directly in the slow cooker, stirring it into the sauce.
8. Add the cold unsalted butter to the slow cooker, stirring until it melts and emulsifies into the sauce, about 2 minutes.
9. Tip: Adding butter at the end enriches the sauce without separating—wait until after shredding for best results.
10. Stir in the fresh chopped parsley just before serving to preserve its bright color and flavor.
11. Tip: For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water, stir it in, and cook on high for 10 more minutes.
12. Zestfully tender and aromatic, this chicken falls apart at the touch, with a sauce that’s velvety and spiced just right. Serve it over fluffy mashed potatoes or with crusty bread to soak up every last drop, letting the warmth of nutmeg and cloves linger on your palate like a cozy memory.
Slow Cooker Candy Cane Hot Chocolate
On quiet winter afternoons, when the world outside seems to pause under a blanket of snow, there’s a special comfort in preparing something warm and sweet that fills the home with nostalgic fragrance.
Ingredients
– 4 cups whole milk
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 cup unsweetened cocoa powder
– 1 teaspoon pure vanilla extract
– 1/2 teaspoon peppermint extract
– 4 ounces high-quality semi-sweet chocolate, finely chopped
– 4 small candy canes, crushed
– Whipped cream for serving
Instructions
1. Pour 4 cups of whole milk and 1 cup of heavy cream into your slow cooker.
2. Whisk in 1/2 cup of granulated sugar and 1/4 cup of unsweetened cocoa powder until no lumps remain.
3. Add 1 teaspoon of pure vanilla extract and 1/2 teaspoon of peppermint extract, stirring gently to combine.
4. Stir in 4 ounces of finely chopped high-quality semi-sweet chocolate until evenly distributed.
5. Cover the slow cooker and set it to LOW heat for 2 hours, resisting the urge to stir frequently to prevent the milk from scalding.
6. After 2 hours, whisk the hot chocolate vigorously until smooth and creamy, ensuring all chocolate has melted completely.
7. Ladle the hot chocolate into mugs, topping each with a dollop of whipped cream.
8. Sprinkle crushed candy canes over the whipped cream, using about 1/2 tablespoon per serving for a festive crunch.
The resulting drink is luxuriously velvety with a perfect balance of rich chocolate and refreshing mint, while the candy cane topping adds both visual appeal and a satisfying crackle with each sip. For an extra cozy touch, serve it alongside shortbread cookies for dipping, letting the warmth seep into your hands as you watch the snow fall outside.
Tender Slow Cooker Turkey Breast
Cradling the slow cooker in my quiet kitchen feels like holding a promise of comfort, the gentle hum a soothing backdrop to autumn’s crisp arrival. This turkey breast, patiently simmered with humble aromatics, transforms into something tender and deeply nourishing—a quiet celebration of simplicity. Zesty and succulent, the finished turkey breast falls apart effortlessly with a fork, its moist strands infused with the savory-sweet melody of garlic and herbs. Shred it over creamy mashed potatoes, layer it into soft sandwiches with cranberry sauce, or enjoy it simply alongside roasted autumn vegetables for a meal that feels both rustic and deeply satisfying.
Slow Cooker Mashed Sweet Potatoes
Years of autumns have taught me that the simplest comforts often emerge from patient, gentle cooking—like these sweet potatoes that transform in the quiet warmth of the slow cooker. You’ll find them waiting, tender and sweet, ready to become something softly spectacular with just a little care. It’s a humble process, really, but one that fills the kitchen with the kind of aroma that feels like a quiet hug.
Ingredients
– 3 pounds of deep orange sweet potatoes, peeled and chopped into 1-inch cubes
– 1/2 cup of rich, creamy unsalted butter, cut into small pieces
– 1/4 cup of pure maple syrup with its warm, caramel-like sweetness
– 1/2 cup of velvety whole milk, gently warmed
– 1 teaspoon of finely ground sea salt
– 1/2 teaspoon of fragrant ground cinnamon
Instructions
1. Place the peeled and cubed sweet potatoes into the slow cooker insert.
2. Add the pieces of unsalted butter, pure maple syrup, and finely ground sea salt to the slow cooker.
3. Gently toss the ingredients together until the sweet potatoes are lightly coated.
4. Cover the slow cooker with its lid and set it to cook on low heat for 6 hours, until the sweet potatoes are fork-tender.
5. Tip: Resist the urge to stir during cooking to maintain even heat distribution and prevent mushiness.
6. After 6 hours, carefully remove the lid and pour in the warmed whole milk and fragrant ground cinnamon.
7. Use a potato masher to mash the mixture until smooth and creamy, about 2-3 minutes of steady mashing.
8. Tip: For extra silkiness, use an immersion blender on low speed for 30 seconds, but avoid over-blending to keep some texture.
9. Taste and adjust seasoning if needed, but remember the natural sweetness will deepen upon standing.
10. Tip: Let the mashed sweet potatoes rest for 10 minutes before serving to allow the flavors to meld beautifully.
Warm and velvety, these mashed sweet potatoes carry a subtle spice from the cinnamon and a deep, caramelized sweetness that makes them perfect alongside roasted meats or as a comforting base for a savory bowl. I love topping them with a drizzle of maple syrup and a sprinkle of toasted pecans for a little crunch that contrasts the creamy texture just right.
Slow Cooker Eggnog Bread Pudding
Visions of cozy winter evenings come to mind when I think about transforming leftover holiday eggnog into something warm and comforting. This slow cooker version lets the flavors meld together while filling the kitchen with the most inviting aroma. It’s the kind of dessert that feels like a gentle hug at the end of a long day.
Ingredients
– 4 cups of day-old challah bread, torn into 1-inch chunks
– 2 cups of rich, creamy store-bought eggnog
– 3 large farm-fresh eggs
– ½ cup of granulated white sugar
– 1 teaspoon of pure vanilla extract
– ½ teaspoon of fragrant ground nutmeg
– ¼ teaspoon of fine sea salt
– ½ cup of plump golden raisins
– 2 tablespoons of unsalted butter, melted
Instructions
1. Lightly grease the inside of a 6-quart slow cooker with non-stick cooking spray.
2. Place the torn challah bread chunks evenly into the bottom of the slow cooker.
3. In a medium mixing bowl, whisk together the creamy eggnog, farm-fresh eggs, granulated sugar, pure vanilla extract, ground nutmeg, and fine sea salt until fully combined and smooth.
4. Stir the plump golden raisins into the eggnog mixture.
5. Pour the mixture evenly over the bread chunks in the slow cooker, ensuring all bread is moistened.
6. Gently press down on the bread with a spoon to submerge it in the liquid.
7. Drizzle the melted unsalted butter over the top of the bread mixture.
8. Cover the slow cooker with its lid and cook on the LOW setting for 3 hours and 30 minutes.
9. After 3 hours and 30 minutes, remove the lid and check if the pudding is set by inserting a knife into the center—it should come out clean.
10. If needed, continue cooking for an additional 15 minutes on LOW until fully set.
11. Turn off the slow cooker and let the bread pudding rest, uncovered, for 10 minutes before serving.
Yielding a custardy interior with a lightly crisped top, this bread pudding carries the nostalgic spice of eggnog in every bite. Serve it warm with a dusting of powdered sugar or a dollop of freshly whipped cream for an extra touch of indulgence.
Warm Slow Cooker Spiced Pears
Gently, as autumn whispers through the window, I find myself drawn to the slow cooker, where pears soften into something like comfort. There’s a quiet magic in how warmth coaxes out their sweetness, spiced just enough to feel like a hug from within. It’s a simple joy, one that fills the kitchen with a scent that lingers like a fond memory.
Ingredients
– 4 ripe but firm Bartlett pears, peeled and cored
– 1/2 cup pure maple syrup, rich and amber-hued
– 1/4 cup fresh lemon juice, bright and tangy
– 2 teaspoons ground cinnamon, warmly aromatic
– 1/2 teaspoon ground nutmeg, finely grated and fragrant
– 1/4 teaspoon ground cloves, deeply spiced
– 1/4 cup unsalted butter, cold and cut into small pieces
– 1/2 cup chopped walnuts, toasted and crunchy
Instructions
1. Place the peeled and cored Bartlett pears into the slow cooker, arranging them in a single layer for even cooking.
2. In a small bowl, whisk together the pure maple syrup, fresh lemon juice, ground cinnamon, ground nutmeg, and ground cloves until well combined.
3. Pour the spiced syrup mixture evenly over the pears in the slow cooker, coating each one thoroughly.
4. Dot the top of the pears with the cold, unsalted butter pieces to add richness as they melt during cooking.
5. Cover the slow cooker with its lid and set it to cook on low heat for 4 hours, allowing the flavors to meld and the pears to become tender.
6. After 4 hours, carefully remove the lid and sprinkle the toasted, chopped walnuts over the pears for a crunchy texture contrast.
7. Let the pears rest in the slow cooker for 10 minutes off the heat to allow the walnuts to absorb some moisture without becoming soggy.
8. Serve the warm spiced pears directly from the slow cooker, spooning the syrupy sauce over each portion.
Zesty and tender, these pears melt on the tongue with a balance of sweet and spice, while the walnuts add a satisfying crunch. Try them spooned over vanilla ice cream for a contrast of temperatures, or enjoy them alone in a quiet moment, letting the warmth seep into your bones.
Slow Cooker White Chocolate and Peppermint Bark
Lingering in the quiet kitchen, I find myself drawn to the gentle hum of the slow cooker, a comforting presence that promises something sweet and nostalgic. There’s something deeply soothing about letting ingredients meld together over hours, transforming simple elements into a treat that feels both festive and familiar. Today, it’s all about that slow-crafted magic, a blend of creamy and cool that whispers of cozy evenings and shared moments.
Ingredients
– 2 cups of high-quality white chocolate chips, with their smooth, ivory sheen
– 1/2 cup of crushed peppermint candies, offering a crisp, refreshing crunch
– 1 teaspoon of pure peppermint extract, for that invigorating, cool essence
– 1/4 cup of heavy cream, rich and velvety to ensure a luscious melt
– A pinch of fine sea salt, to balance the sweetness with a subtle depth
Instructions
1. Line a 9×9 inch baking pan with parchment paper, ensuring it overhangs the edges for easy removal later.
2. Pour the rich, velvety heavy cream into the slow cooker insert.
3. Add the smooth, ivory white chocolate chips to the slow cooker.
4. Set the slow cooker to the low heat setting, which should maintain a gentle temperature of around 170°F to prevent scorching.
5. Cover the slow cooker with its lid and let the mixture heat for 30 minutes, resisting the urge to stir too early to avoid seizing the chocolate.
6. After 30 minutes, remove the lid and stir the mixture gently with a silicone spatula until the chocolate is fully melted and smooth, which should take about 2-3 minutes.
7. Stir in the invigorating pure peppermint extract and the pinch of fine sea salt until well combined.
8. Pour the melted mixture into the prepared baking pan, spreading it evenly with the spatula to create a uniform layer.
9. Sprinkle the crisp, crushed peppermint candies evenly over the top, pressing them lightly into the surface for better adhesion.
10. Allow the bark to cool at room temperature for 1 hour, then transfer it to the refrigerator to set completely for at least 2 hours, or until firm to the touch.
11. Once set, use the overhanging parchment paper to lift the bark out of the pan.
12. Break the bark into irregular pieces by hand or cut it with a sharp knife for cleaner edges.
But what emerges is a delightful contrast: the creamy, melt-in-your-mouth white chocolate base gives way to the brisk, crunchy peppermint, creating a symphony of textures that feels both indulgent and refreshing. Serve it layered in a glass jar as a thoughtful gift, or simply enjoy a piece with a hot cup of tea, letting the cool mint notes dance on your tongue long after the last bite.
Conclusion
Whether you’re hosting a festive gathering or enjoying a cozy family dinner, these slow cooker recipes make Christmas cooking effortless and delicious. We hope you find new favorites to savor this holiday season! Don’t forget to share which recipes you loved in the comments below and pin this article to your Pinterest boards for easy reference. Happy cooking and Merry Christmas!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
