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Rock the holiday crock pot!

Posted by on Dec. 4, 2012 at 12:00 AM
  • 44 Replies
5 moms liked this

You think "crock pot" and that basic chicken dish you serve every week to the family may come to mind. But take a look at that appliance friend on the counter. It's festive. It wants to party this holiday season too. The best part about inviting your crockpot to the soiree? You get more time with your party guests, to hang mistletoe with the kids or (gasp!) relax. Here are my picks for some fantastic "rock the holiday crockpot" recipes (another little present these recipes give us: they are easy on the wallet)!

Braised Slow-Cooked Short Ribs from ChefMom over at SheKnows

What you need:

2 tablespoons olive oil salt and pepper, for sprinkling
4 lbs. beef short ribs
1 bottle dark beer
1 onion, chopped into chunks
1 teaspoon garlic, chopped

What you do:

Sprinkle each side of the ribs with salt and pepper. In a large skillet on medium high, heat oil, then add the short ribs, browning them for a few minutes on each side. Transfer short ribs to crock pot. Next, heat onions and garlic on the skillet for 3 minutes, then add to crock pot. Pour beer over the meat and onions. Cover and set crock pot to 4 hours on high or 8 hours on low. Remove bones and stir to break up the meat before serving. Serve with egg noodles as an entrée. For a more casual, "serve-yourself" party, serve with onion buns.

 Honey-Mustard Ham from

What you need:

5 lb. bone in fully cooked ham
1/3 cup apple juice
1/4 cup brown sugar
1 Tbsp. honey
1 Tbsp. mustard
1/8 tsp. pepper

What you do:

Place ham in 4-5 quart crockpot and pour apple juice over ham. Combine brown sugar, honey, mustard, and pepper in a small bowl and blend well. Spread over ham. Cover crockpot and cook on low for 6-8 hours. Slice and serve.

Candied Yams from

What you need:

1/4 cup butter
2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup granulated sugar
1 cup firmly packed brown sugar
4 pounds sweet potatoes, peeled and cut into 1/2-inch-thick slices
2 tablespoons cornstarch

What you do:

Microwave butter in a microwave-safe bowl at HIGH 30 seconds to 1 minute or until melted; stir in vanilla and salt. Stir together granulated sugar and brown sugar in a medium bowl. Layer potatoes and sugar mixture in a lightly greased 6-qt. slow cooker, beginning with potatoes and ending with sugar mixture. Pour butter mixture over top. Cover and cook on LOW 4 hours or until potatoes are tender. Transfer potatoes to a serving dish using a slotted spoon, reserving liquid in slow cooker. Keep potatoes warm. Remove 1/3 cup liquid from slow cooker; whisk cornstarch into 1/3 cup liquid until smooth. Carefully pour remaining liquid from slow cooker into a medium saucepan. Whisk in cornstarch mixture. Bring to a boil over medium heat; cook 1 to 2 minutes or until thickened. Pour over potatoes. Serve immediately.

Loaded Hash Browns from

What you need:

1 pound bulk pork sausage
½ cup chopped onion (1 medium)
Plastic slow cooker liner
5 cups frozen diced hash brown potatoes
1 cup shredded Monterey Jack cheese with jalapeno peppers (4 ounces)
1 small red sweet pepper, chopped
1 4 ounce can sliced mushrooms, drained
1 10 3/4 ounce can condensed fiesta nacho cheese soup
1/4 cup water
Shredded Monterey Jack cheese with jalapeno peppers (optional)
Thinly sliced fresh jalapeno pepper (optional)
Salsa and/or dairy sour cream (optional)

What you do:

In a large skillet, cook sausage and onion over medium heat until sausage is brown and onion is tender. Drain off fat. Line a 3-1/2- or 4-quart slow cooker with a plastic slow cooker liner. In prepared slow cooker, combine sausage mixture, hash browns, the 1 cup cheese, sweet pepper, and mushrooms. In a medium bowl, combine soup and the water. Pour over hash brown mixture in cooker; stir to combine. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. Stir before serving. If desired, top with additional cheese and sliced jalapenos. If desired, serve with salsa and/or sour cream.

What is your best holiday crock pot recipe? Do you make yummies for entertaining?   

© Robynmac

by on Dec. 4, 2012 at 12:00 AM
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Replies (1-10):
by Jessica on Dec. 4, 2012 at 6:20 AM

I am no good with a crock pot. we cook veggie here and it seems like i can never find a good recipe that is vegetarian. I like the one you posted here though and might try it out!

by New Member on Dec. 4, 2012 at 6:25 AM
Thanks for sharing this!!
Posted on the NEW CafeMom Mobile
by Gold Member on Dec. 4, 2012 at 6:49 AM

These sound good!  Thanks!

by Gold Member on Dec. 4, 2012 at 6:52 AM

Here's a recipe I've thought of trying for the holidays:

Crock Pot Gingerbread Pudding Cake

By Granny T on April 01, 2008

1 Reviews
  • timer
  • Prep Time: 20 mins
  • Total Time: 2 hrs 20 mins
  • Servings: 6-8

About This Recipe

"An easy comfort-food dessert using the crock pot. It makes a nice spicy cake topping over a flavourful sauce. Smells wonderful as it cooks."


    • 1/4 cup butter, softened
    • 1/4 cup white sugar
    • 1 egg whites
    • 1 teaspoon vanilla extract
    • 1/2 cup molasses
    • 1 cup water
    • 1 1/4 cups all-purpose flour
    • 3/4 teaspoon baking soda
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 1/4 teaspoon allspice
    • 1/4 teaspoon nutmeg
    • 1/2 cup pecans, chopped


    • 7 tablespoons brown sugar
    • 3/4 cup hot water
    • 1/2 cup butter, melted


  1. In large mixing bowl, cream butter and sugar until light and fluffy.
  2. Beat in egg white and vanilla.
  3. Combine molasses and water until blended.
  4. Combine the flour, baking soda and spices.
  5. Add dry mixture to creamed mixture, alternately with molasses mixture, beating well after each addition.
  6. Fold in nuts.
  7. Pour into a greased 3 quart slow cooker.


  1. Sprinkle with brown sugar.
  2. Combine hot water and melted butter and pour over the batter but do not stir.
  3. Cover and cook on high for 2 - 21/2 hours or until a toothpick inserted near the centre of cake comes out clean.
  4. Turn off heat and let stand for 15 minutes. Serve warm.
by Gold Member on Dec. 4, 2012 at 6:53 AM

Crockpot Ruby Chicken
· 2 pounds Chicken, pieces
· 1 medium Onions, chopped
· 2 tablespoons Oil
· 2 teaspoons Salt
· 1 teaspoon Pumpkin pie spice
· 1 can Orange juice, concentrated
· 2 teaspoons Orange peel, grated
· 1 pound Cranberries
· 1 cup Sugar

Night before: Chop onions, thaw orange juice and chicken, measure spices. In
the morning: Add ingredients to crockpot. Cook 8−10 hours, till done. Serve
over hot cooked rice.

by Gold Member on Dec. 4, 2012 at 6:53 AM

Apple−Glazed Roast Pork
· 4 pounds Pork loin roast
· 6 each Apples
· 1/4 cup Apple juice
· 3 tablespoons Sugar, brown
· 1 teaspoon Ginger, ground

Rub roast with salt and pepper. Brown pork roast under broiler to remove
excess fat; drain well. Core and quarter apples. Place apple quarters in
bottom of crockpot. Place roast on top of apples. Combine apple juice, brown
sugar, and ginger. Spoon over top surface of roast, moistening well. Cover
and cook on Low 10−12 hours, until done.

by Gold Member on Dec. 4, 2012 at 6:54 AM

I would serve this at a holiday buffet dinner:

Crock Pot Swedish Meatballs 2

By Mindi Bunch on November 30, 2004

2 Reviews
  • timer
  • Prep Time: 25 mins
  • Total Time: 4 hrs 25 mins
  • Yield: 60 meatballs

About This Recipe

"OK, this is my variation of the recipe I posted previously. My family loves this dish. Even making 60 meatballs, I had NO LEFTOVERS when I made this last time! I serve this over buttered linguine noodles. Enjoy!"


    • 4 slices white bread, finely chopped
    • 2 lbs lean ground beef
    • 4 egg yolks
    • 4 tablespoons dried parsley flakes
    • 2 tablespoons dried onion flakes
    • 1 teaspoon salt
    • 1 teaspoon ground mustard powder
    • 1 teaspoon ground ginger
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon ground black pepper
    • 1 (10 1/2 ounce) cans condensed French onion soup, undiluted
    • 1 (10 1/2 ounce) cans condensed golden mushroom soup, undiluted
    • 1/4 cup all-purpose flour
    • 3/4 cup water, divided


  1. In bowl, combine bread with 1/2 cup water; let stand until absorbed (about 2 minutes).
  2. Stir in beef, yolks, parsley, onion, salt, mustard, ginger, garlic, and pepper.
  3. With wet hands roll heaping tablespoonfuls of meat mixture into balls, about 60.
  4. Place in crock pot.
  5. In bowl, mix together soups, flour and 1/4 cup water; pour over meatballs.
  6. Cook on high until cooked through (about 4 hours); stir.
  7. Serve sprinkled with parsley flakes.
  8. **NOTE:Every hour or so, I purged the fat off the top of the sauce.
  9. Since you don't brown your meat first, a lot of fat is left in the crock pot.
  10. Instead of stirring it all up and eating it (ew!), I skimmed it off the top with a ladle and discarded it.
by Gold Member on Dec. 4, 2012 at 6:55 AM

Baked Ham With Mustard Glaze - Crock Pot

By Debala on August 19, 2007

1 Reviews
  • timer
  • Prep Time: 0 mins
  • Total Time: 8 hrs
  • Servings: 12-15

About This Recipe

"I don't remember where I got this recipe from, but my late husband loved this ham and always looked forward to dinner on the days I made this."


    • 3 -5 lbs canned ham, drained
    • 10 -12 whole cloves
    • 1/2 cup brown sugar
    • 1 tablespoon prepared mustard
    • 2 teaspoons lemon juice
    • 2 tablespoons orange juice
    • 2 tablespoons cornstarch


  1. Score ham in a diamond pattern and stud with cloves.
  2. Place in crock pot.
  3. Combine brown sugar, mustard, and lemon juice then spoon on ham.
  4. Cover and cook on High (1 hour) then on Low for (6 to 7 hours) or until ham is hot.
  5. Remove ham to a warm serving platter.
  6. Turn crock pot to High.
  7. Combine orange juice and cornstarch to form a smooth paste.
  8. Stir into drippings in crock pot.
  9. Cook stirring occasionally until sauce is thickened.
  10. Spoon over ham.
by Gold Member on Dec. 4, 2012 at 6:56 AM

Imagine this, served with a candy cane to stir!

Crock Pot Mocha Hot Spot

By Lennie on February 02, 2002

1 Reviews
  • timer
  • Prep Time: 10 mins
  • Total Time: 3 hrs 10 mins
  • Yield: 8.5 cups

About This Recipe

"I haven't tried this yet, but it sounded so good I had to post it! Imagine coming home from an afternoon in the snow to this, waiting and ready for you!"


    • 8 cups brewed coffee
    • 1/2 cup sweetened instant chocolate drink mix
    • 1/4 cup powdered coffee creamer
    • 1/2 cup Kahlua or 1/2 cup Tia Maria
    • whipped cream (optional)
    • grated chocolate


  1. In a crock pot, combine the coffee, chocolate drink powder, coffee whitener and liqueur; stir well.
  2. Cover and cook on Low for at least 3 hours, until hot.
  3. Pour into mugs and garnish with whipped cream and chocolate, if desired.
by Gold Member on Dec. 4, 2012 at 6:56 AM

Hot Spiced Apple Cider in a Crock Pot

By KristenFC on December 19, 2007


Photo by Mikekey

2 Reviews
  • timer
  • Prep Time: 30 mins
  • Total Time: 4 hrs 30 mins
  • Servings: 12-15

About This Recipe

"I recently made this for a holiday party, and it was a big hit. I kept the crock pot on low throughout the evening, so the flavors continued to infuse. The house smelled great, too. I hope you enjoy it!"


    • 1 gallon apple cider
    • 2 whole nutmegs
    • 3 -4 cinnamon sticks
    • 1 oranges, cut into four wedges
    • 1/2 apples, cut into wedges
    • 20 -25 whole cloves
    • 3 -4 pieces crystallized ginger
    • 1/4 cup brown sugar


    • cheese cloth, and
    • butcher's string


  1. Pour enough cider to fill crock pot to ¾ full. Add brown sugar. Stick whole cloves into skin of orange and apple wedges. Place apple, orange and all remaining ingredients into cheese cloth, tie with string and drop into crock pot. Bring to a boil, about 2 to 2 ½ hours on high.
  2. Once the cider is boiling, reduce setting to low. Keep on low for 2 hours or more before serving. Replenish with additional cider when needed; if cider is cold, return setting to high until heated.
  3. Serve or have guests serve themselves from the crock pot. If desired, leave a bottle of spiced rum nearby.
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