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We Made Thanksgiving Dinner In A Slow Cooker And It Actually Worked

Set it and forget it: Turkey Day Edition.

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Advertisement could make the entire dinner all at once in your slow cooker.

Lauren Zaser / Alice Mongkongllite / BuzzFeed

Yes, the entire Thanksgiving dinner — turkey, gravy, stuffing, mashed potatoes, sweet potatoes, and Brussels sprouts — all made in the slow cooker, all at the same time.

Not gonna lie, when I set out to do this, I wasn't sure it would work.

Lauren Zaser / BuzzFeed

But I layered all the key ingredients of a Turkey Day feast into a Crock-Pot and hit the "start" button of courage.

And maybe it doesn't look as fancy as this Thanksgiving dinner over here, but it tasted just like Thanksgiving dinner should — it was DELICIOUS.

Lauren Zaser / BuzzFeed

It's also insanely easy. And tbh it all makes sense: Thanksgiving dinner actually tastes better when it's all piled together and everything's covered in gravy ANYWAYS.


How to Make Your Entire Thanksgiving In The Slow Cooker

Serves 6 to 8

Recipe by Lindsay Hunt


¾ cup (1½ sticks) unsalted butter, divided

12 oz crusty white bread, cut into 1½ inch cubes (4 to 5 cups)

1 medium onion, diced

1 stalk celery, diced

Kosher salt and black pepper

¼ cup all-purpose flour

¼ cup chicken stock

2½ lb boneless, skinless turkey thighs, breasts, or tenderloin, cut into 2-inch pieces

1 lb Brussels sprouts, trimmed and halved

1¼ lb russet potatoes, peeled and halved (about 3)

1½ lb sweet potatoes, peeled and cut into large chunks

1 2.8-oz container French's Original French Fried Onions


Make the stuffing mixture: Melt ¼ cup of the butter and then toss with the bread, onion, and celery. Season with salt and pepper. Set aside.

Whisk the flour and chicken stock in the base of a 6-quart (or larger) slow cooker. Add the turkey and salt and pepper, toss to coat, and smooth into an even layer. Then top with the Brussels sprouts.

Add the stuffing mixture and smooth into an even layer. Nestle the potatoes onto one side of the stuffing and the sweet potatoes into the other side. Cover with the lid and cook on high for 4 to 5 hours, or until you can insert a fork easily into both types of potatoes.

Transfer the potatoes to one bowl and the sweet potatoes to another bowl. Add ¼ cup butter to each bowl and mash until smooth. Season with salt and pepper.

Spread the sweet potatoes on top of the stuffing, then spread the mashed potatoes on top of the sweet potatoes. Top with the fried onions and serve.