Whipping up three vegetable slow cooker Thanksgiving side dishes! These easy side dishes are cooked at the same time and ready in 3 hours.
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3 Slow Cooker Thanksgiving Side Dishes

Whipping up three vegetable slow cooker Thanksgiving side dishes! These easy side dishes are cooked at the same time and ready in 3 hours.
Course Side Dishes
Cuisine American
Keyword crockpot vegetables, side dishes, slow cooker vegetables, Thanksgiving side dishes, vegetarian thanksgiving
Diet Gluten-Free, Vegetarian
Occasion Christmas, Easter, Thanksgiving
Time 60 minutes or more
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 4 servings
Calories 537kcal
Author Sarah Bond

Ingredients

Sweet Potatoes

  • 4 medium sweet potatoes
  • To serve: brown sugar, pecans, butter

Brussels Sprouts

  • 3 cups trimmed Brussels sprouts 375 g
  • 1 clove garlic minced
  • 1 Tbsp olive oil or butter 15 mL
  • 1/4 tsp each salt and pepper
  • To serve: grated parmesan

Creamy Corn

  • 2 15-oz cans corn drained
  • 1/4 cup milk 60 mL
  • 6 oz cream cheese 170 g
  • 2 Tbsp butter 30 g
  • 1 Tbsp sugar
  • 1/2 tsp pepper

Instructions

  • Sweet Potatoes: Wrap potatoes in aluminum foil and set in a slow cooker. Cook on high heat for 1 hour.
  • Brussels Sprouts: Meanwhile, toss together cleaned Brussels sprouts, garlic, oil, salt, and pepper (if your sprouts are large, cut in half). Wrap in aluminum foil to create a pouch. Set aside.
  • Creamy Corn: Stir together all corn ingredients. Create an aluminum foil pouch, using a few layers to make it water-tight. Pour corn mixture into foil pouch and scrunch together to seal.
  • Cook: After 1 hour of cooking, flip sweet potatoes then set Brussels sprout and corn pouches on top of potatoes. Cover and continue cooking on high for 2 to 3 hours, or until sprouts and potatoes are tender. Optionally broil sprouts in the oven for a few minutes to crisp up the outsides.
  • Serve: Keep side dishes warm in the slow cooker until ready to serve. Serve sweet potatoes with a small spoonful of brown sugar, a slab of butter, and pecans. Grate parmesan over warm Brussels sprouts. 

Nutrition

Serving: 1serving | Calories: 537kcal | Carbohydrates: 74.1g | Protein: 12.3g | Fat: 26.1g | Saturated Fat: 14g | Cholesterol: 63mg | Sodium: 855mg | Potassium: 538mg | Fiber: 9.6g | Sugar: 17g | Calcium: 80mg | Iron: 2.9mg