Stop Making Boring Sides… Try These 7 Slow Cooker Recipes

Ingredients

• 5 pieces Russet Potatoes (washed, skin left on)
• 1 tablespoon Olive Oil (drizzled over potatoes)
• 1 teaspoon Garlic Salt (sprinkled on potatoes)
• 0.33 cup Water (adds moisture)
• 1 medium Yellow Onion (diced)
• 0.5 cup Ketchup
• 0.25 cup Molasses
• 0.5 cup Brown Sugar
• 0.5 tablespoon Yellow Mustard
• 1 cup Pre‑cooked Crumbled Bacon (or cook your own)
• 1 can Kidney Beans (drained and rinsed)
• 1 can Pinto Beans (drained and rinsed)
• 1 can Cannellini Beans (drained and rinsed)
• 0.75 cup Barbecue Sauce (Great Value brand, cheap)
• 1 tablespoon Worcestershire Sauce
• 1 pound Elbow Pasta (rinsed with cold water)
• 12 oz Evaporated Milk (Walmart brand)
• 2.5 cup Whole Milk
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 0.5 teaspoon Garlic Powder
• 0.5 teaspoon Mustard Powder (adds subtle flavor)
• 1 cup Monterey Jack Cheese (shredded)
• 3 cup Cheddar Cheese (shredded)
• 0.25 cup Unsalted Butter (sliced)
• 1 pound Ground Beef (lean, cooked through)
• 4 oz Jalapeño Peppers (diced)
• 10 oz Diced Tomatoes with Green Chilies (canned, similar to Rotel)
• 4 oz Vita Cheese (cubed, for silkiness)
• 2 cup Fiesta Blend Cheese (shredded Mexican style)
• 8 oz Cream Cheese (cubed)
• 2 tablespoons Taco Seasoning (adjust to taste)
• 0.75 cup Heavy Cream (adds richness)
• 3 ears Frozen Corn Kernels (halved, thawed)
• 2 tablespoon Butter (for corn) (melted)
• 2 tablespoons All‑Purpose Flour (for roux in casserole)
• 0.5 cup Melted Butter (casserole) (for topping)
• 1 medium Onion (casserole) (diced)
• 1.5 cup Sour Cream (or Greek yogurt for lower fat)
• 1 can Cream of Chicken Soup (10.5 oz)
• 16 oz Diced Ham (cooked, cubed)
• 1.5 cup Shredded Cheddar Cheese (casserole) (plus extra for topping)
• 30 oz Shredded Hash Browns (frozen, thawed)
• 1 cup Chicken Broth (or veggie broth/water)
• 0.5 cup Butter (mashed potatoes) (sliced)
• 0.75 cup Milk (mashed potatoes) (adjust for desired creaminess)
• 2 tablespoon Chives or Green Onions (optional garnish)

Instructions

1. Prepare Slow Cooker Baked Potatoes

   Wash 5 russet potatoes, pat dry, drizzle with 1 Tbsp olive oil, sprinkle with 1 tsp garlic salt, and place in the slow cooker. Add 1/3 cup water, cover, and set to low for 6‑8 hours until tender.

   Time: PT10M

2. Make Slow Cooker Baked Beans

   Dice 1 medium yellow onion. Add onion, 0.5 cup ketchup, 0.25 cup molasses, 0.5 cup brown sugar, 0.5 Tbsp yellow mustard, 1 cup crumbled bacon, drained kidney, pinto, and cannellini beans, 0.75 cup barbecue sauce, and 1 Tbsp Worcestershire sauce to the slow cooker. Stir, cover, and cook on low 5 hours.

   Time: PT5H

3. Prepare Slow Cooker Mac & Cheese

   Rinse 1 lb elbow pasta in a strainer with cold water. Transfer to slow cooker, spray sides with non‑stick spray. Add 12 oz evaporated milk, 2.5 cup whole milk, 1 tsp salt, 0.5 tsp pepper, 0.5 tsp garlic powder, 0.5 tsp mustard powder, 1 cup Monterey Jack, 3 cup shredded cheddar, and 0.25 cup sliced butter. Stir to combine, cover, and cook on low 1‑2 hours until pasta is tender and sauce is thick.

   Time: PT1H30M

4. Cook Slow Cooker Loaded Queso

   Brown 1 lb ground beef in a skillet; drain excess fat if needed. Transfer beef to slow cooker, spray sides with oil spray. Add 4 oz diced jalapeños, 10 oz diced tomatoes with green chilies, 4 oz cubed Vita cheese, 2 cup fiesta blend cheese, 8 oz cubed cream cheese, 2 Tbsp taco seasoning, and 0.75 cup heavy cream. Stir, cover, and cook on low 2‑3 hours, stirring occasionally.

   Time: PT2H30M

5. Slow Cooker Corn on the Cob

   Place 3 halved ears of frozen corn (about 3 cups) in the slow cooker, add 2/3 cup water, cover, and cook on low 2 hours. Before serving, drizzle with melted butter and sprinkle with pepper.

   Time: PT2H

6. Make Slow Cooker Hash‑Brown Casserole

   In a small saucepan melt 0.5 cup butter, whisk in 2 Tbsp flour until smooth. In a mixing bowl combine diced onion, 1.5 cup sour cream (or Greek yogurt), 1 can cream of chicken soup, 16 oz diced ham, 1.5‑2 cup shredded cheddar, and a dash of pepper. Stir in the butter‑flour roux, then fold in 30 oz shredded hash‑browns. Transfer mixture to a sprayed slow cooker, smooth top, drizzle remaining butter‑flour mixture, and sprinkle extra cheese on top. Cook on low 5‑6 hours (or high 3 hours).

   Time: PT5H30M

7. Prepare Slow Cooker Mashed Potatoes

   Peel and cube 5 lb russet potatoes (or leave skin on if preferred). Place cubes in slow cooker, add 1 cup chicken broth, cover, and cook on low 7‑8 hours (or high 3 hours) until fork‑tender. Mash with an electric hand mixer, then stir in 0.75 cup milk, 0.5 cup sliced butter, salt and pepper to taste. Optional: fold in chives, bacon bits, or shredded cheese.

   Time: PT7H30M

Nutrition Facts

Calories

2500

Protein

45 g

Carbohydrates

300 g

Fat

120 g

Fiber

25 g

Ingredient Substitutions

• Instead of Russet Potatoes: Yukon Gold potatoes
• Instead of Olive Oil: vegetable oil
• Instead of Garlic Salt: garlic powder + kosher salt
• Instead of Ketchup: tomato sauce
• Instead of Molasses: dark corn syrup
• Instead of Brown Sugar: white sugar + molasses
• Instead of Yellow Mustard: Dijon mustard
• Instead of Pre‑cooked Crumbled Bacon: turkey bacon
• Instead of Kidney Beans: black beans
• Instead of Pinto Beans: great northern beans
• Instead of Cannellini Beans: white kidney beans
• Instead of Barbecue Sauce: any BBQ sauce
• Instead of Worcestershire Sauce: soy sauce
• Instead of Elbow Pasta: corkscrew pasta
• Instead of Evaporated Milk: regular milk (reduce by 1/4 cup)
• Instead of Whole Milk: 2% milk
• Instead of Monterey Jack Cheese: Colby cheese
• Instead of Cheddar Cheese: Mexican blend cheese
• Instead of Unsalted Butter: margarine
• Instead of Ground Beef: ground turkey
• Instead of Jalapeño Peppers: diced green chilies
• Instead of Diced Tomatoes with Green Chilies: Rotel
• Instead of Vita Cheese: cream cheese
• Instead of Fiesta Blend Cheese: Mexican blend cheese
• Instead of Cream Cheese: neufchatel cheese
• Instead of Taco Seasoning: homemade taco spice
• Instead of Heavy Cream: half‑and‑half
• Instead of Frozen Corn Kernels: fresh corn
• Instead of Butter (for corn): margarine
• Instead of All‑Purpose Flour: whole‑wheat flour
• Instead of Melted Butter (casserole): margarine
• Instead of Sour Cream: Greek yogurt
• Instead of Cream of Chicken Soup: cream of mushroom soup
• Instead of Diced Ham: cooked turkey
• Instead of Shredded Cheddar Cheese (casserole): Mexican blend
• Instead of Shredded Hash Browns: diced potatoes
• Instead of Chicken Broth: vegetable broth
• Instead of Butter (mashed potatoes): margarine
• Instead of Milk (mashed potatoes): half‑and‑half

Equipment Needed

• Slow Cooker (7‑qt or larger)
• Mixing Bowls
• Strainer
• Non‑Stick Spray
• Skillet
• Whisk
• Electric Hand Mixer (optional)
• Measuring Cups and Spoons
• Spatula
• Knife and Cutting Board

Critical Steps — Do Not Skip

• Ensuring potatoes are pierced before slow cooking to avoid steam buildup.
• Sautéing onion in bacon grease for baked beans (optional but adds flavor).
• Rinsing elbow pasta before adding to slow cooker to prevent gummy texture.
• Whisking loaded queso at the end for a smooth, silky consistency.
• Creating a butter‑flour roux for hash‑brown casserole to avoid lumps.
• Mashing potatoes while still hot for a fluffy texture.

Chef Tips from the Video

• Rinse pasta before cooking to keep the sauce from becoming thick and gluey.
• Use whole milk for richer mac & cheese, but 2% works fine for a lighter version.
• For extra smoky flavor in beans, add a dash of smoked paprika.
• When making queso, add the heavy cream gradually to control thickness.

Troubleshooting

Storage

Refrigerator: Store each side dish in airtight containers for up to 4 days.

Freezer: Baked potatoes, beans, mac & cheese, queso, and hash‑brown casserole freeze well for up to 3 months; reheat in microwave or oven.

Room temperature: Corn on the cob can sit at room temperature for up to 2 hours after cooking.

Make-Ahead Tips

• Prep all chopped vegetables and measured spices the night before and store in sealed bags.
• Assemble the bean and casserole mixtures ahead of time; refrigerate and add to the slow cooker in the morning.

Frequently Asked Questions