Holiday Recipes You Can Make in Your Crockpot or Slow Cooker

Author: Linda Wilson

Are you always short oven space when preparing holiday meals? Let your crockpot or slow cooker help you out. This article has recipes for Diabetic Sweet Potato Casserole and for Bread Dressing. Now how about that for convenience? And aren't we all looking for convenient ways to help us with those large meals!

1 cup butter
2 cups chopped onion
2 cups chopped celery
1/4 cup coarsely chopped parsley
2 cans (8-oz) mushrooms, drained
12 to 13 cups dry bread cubes
1 tsp poultry seasoning*
2 well-beaten eggs
1 1/2 tsp salt*
1 1/2 tsp sage*
1 tsp dried thyme*
1/2 tsp black pepper
1/2 tsp marjoram, optional*
3 to 5 cups chicken or turkey broth

Melt the butter in a skillet; saute the onion, celery, parsley, and mushrooms.

Place the bread cubes in a very large heat-proof bowl. Pour the butter/vegetable mixture over the bread crumbs. Add the poultry seasoning, salt, sage, thyme, pepper, and marjoram, if using; toss together well to blend in the seasonings. Pour in enough broth to moisten to your desired amount of moisture. Add the well-beaten eggs and mix very well.

Lightly spray the crockpot or slow cooker with nonstick cooking spray. Pack the dressing into the cooker. Place lid on cooker and cook on high for approximately 45 minutes. Reduce the heat to low setting and cook for 4 to 8 hours.

*Omit if using packaged stuffing mix.
Because you are dealing with raw eggs, be sure to follow the instructions and heat on high first!

This casserole uses Splenda for those who avoid sugar. The other recipe (below this one) uses actual sugar and brown sugar. This recipe is for diabetics or anyone who avoids sugar.

2 cans (18-oz each) sweet potatoes, drained & mashed
1/3 cup butter, melted
2 tbsp Splenda Granulated
1 tbsp Splenda Brown Sugar Blend
1 tbsp orange juice
2 large eggs, beaten
1/2 cup milk

In a large bowl, mix the sweet potatoes, butter, Splenda granulated, Splenda Brown Sugar Blend together. Beat in the orange juice, eggs, and milk.

Lighly spray the crock of the slow cooker or crockpot and transfer mixture to the cooker.

2 tbsp + 2 tsp Splenda Brown Sugar Blend
1/3 cup chopped pecans
2 tbsp flour
2 tbsp butter, melted

Combine the Splenda, pecans, and flour. Add the melted butter stirring until combined. Spread topping over the sweet potato mixture.

Place lid on cooker and cook on high setting for 3 to 4 hours.

Serves 6


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About the Author

A grandmother with diabetes along with other autoimmune diseases, I enjoy sharing what I have learned with others at She also shares more of her slow cooker and crockpot recipes at

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