Top 10 Crockpot Side Dishes Recipes That Steal the Show!

Who says the main dish gets to have all the fun? With these Top 10 Crockpot Side Dishes, your sides will be the stars of the table—bringing bold flavors, comforting textures, and effortless prep to every meal. These recipes are designed to elevate your spread without adding stress to your kitchen routine.

Picture the sweet, citrusy warmth of Orange Spice Carrots, their bright flavors perfectly balancing rich entrées like roasted meats or hearty casseroles. Craving something creamy? The Vegan Slow Cooker Potato Au Gratin offers layers of thinly sliced potatoes, while Scalloped Taters deliver that classic, cheesy comfort with a slow-cooked twist.

No side dish lineup would be complete without the ultimate crowd-pleaser: Slow Cooker Buttermilk Mashed Potatoes—fluffy, tangy, and buttery, they’re the perfect complement to just about anything. But if you’re ready to shake things up, Crockpot Sriracha Corn brings a bold, spicy kick that’s bound to be a conversation starter.

The sweet corn meets the fiery heat of Sriracha, creating an irresistible combination that pairs beautifully with BBQ, tacos, or even as a stand-alone snack. What makes these sides truly special is how they blend global flavors with comforting, familiar vibes. They’re not just easy—they’re transformative.

Toss the ingredients in your crockpot, let the magic happen, and return to dishes that taste like you’ve been in the kitchen all day (even though you haven’t). Whether you’re keeping it classic or exploring bold new flavors, these crockpot sides will have everyone asking for seconds.

1. Orange Spice Carrots

Tender carrots meet the warm embrace of citrus and spice in this vibrant dish. Fresh orange juice infuses a natural sweetness, perfectly balanced by hints of cinnamon and nutmeg. A touch of honey enhances the caramelization, creating a glossy, irresistible glaze.

Butter adds richness, while a sprinkle of fresh herbs provides a fragrant contrast. As they roast, the carrots become irresistibly soft with slightly crisp edges. This side dish is both refreshing and cozy, perfect for brightening any meal.

Servings: 6 servings

Ingredients:

• 1/4 cup cold water
• 1/2 teaspoon salt
• 2 pounds medium carrots or baby carrots, cut into 1-inch pieces
• 1/2 cup packed brown sugar
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup orange juice
• 4 teaspoons cornstarch
• 2 tablespoons butter

Instructions:

1. In a 3-quart slow cooker, combine the first 7 ingredients.
2. Cover and cook on low for 4-5 hours, or until the carrots are tender.
3. In a small bowl, mix the cornstarch and cold water until smooth.
4. Gradually stir the cornstarch mixture into the carrot mixture.
5. Continue cooking for 1-2 minutes, or until the sauce thickens.
6. Serve and enjoy!

2. Vegan Slow Cooker Potato Au Gratin

This vegan take on the classic potato au gratin is creamy, indulgent, and entirely plant-based. Thinly sliced potatoes are layered with a luscious cashew or coconut milk-based sauce, flavored with garlic, nutritional yeast, and a hint of mustard for a cheesy, savory depth.

Slow cooking allows the potatoes to become tender and infused with rich flavors, while the top develops a golden, crispy crust. A sprinkle of fresh herbs or breadcrumbs adds the perfect finishing touch. It’s a hearty, satisfying dish that’s perfect for vegans and non-vegans alike.

Servings: 4 servings

Ingredients:

• 1/2 teaspoon smoked paprika
• 1 cup cooked carrot coins
• 1 cup unsweetened plain nondairy milk
• 1/2 cup nutritional yeast
• 2 packed cups cooked cauliflower florets
• 3 medium potatoes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions:

1. In a blender, combine all ingredients except the potatoes.
2. Blend until smooth, stopping occasionally to scrape down the sides and ensure there are no lumps.
3. Pour a small amount of sauce into the bottom of a 3½ to 4-quart slow cooker to cover.
4. Layer about ⅓ of the potatoes on top of the sauce.
5. Cover the potatoes with a layer of sauce.
6. Repeat the process with the remaining potatoes and sauce, finishing with a final layer of sauce on top.
7. Cover the slow cooker and cook on low for 7 to 9 hours.
8. Check the potatoes by piercing them with a fork to ensure they’re tender.
9. Once the potatoes are easily pierced, your dish is ready to serve!

3. Scalloped Taters

Golden layers of thinly sliced potatoes soak up a velvety, creamy sauce infused with garlic and nutmeg. Melted cheese blankets the dish, bubbling to perfection with a crisp, golden crust. A hint of mustard powder deepens the flavor, cutting through the richness just enough.

As the layers bake, they meld into a luscious, melt-in-your-mouth texture. The dish is comfort food at its finest, indulgent yet elegantly simple. Every forkful delivers a creamy, cheesy, and perfectly seasoned bite.

Servings: 12 people

Ingredients:

• 1/4 cup dried minced onion
• 1 package (2 pounds) frozen cubed hash brown potatoes
• 1/2 teaspoon salt
• 1 cup shredded cheddar cheese
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1/8 teaspoon pepper
• 1-1/2 cups 2% milk
• 1/2 cup plus 1 tablespoon butter, melted, divided
• 3/4 cup crushed cornflakes

Instructions:

1. In a large bowl, combine the hash browns, soup, milk, cheese, 1/2 cup butter, onion, salt, and pepper.
2. Pour the mixture into a greased 5-quart slow cooker.
3. Cover and cook on low for 3-4 hours, or until the potatoes are tender.
4. In a pie plate, mix the cornflake crumbs and remaining butter.
5. Bake the cornflake mixture at 350° for 4-6 minutes, or until golden brown.
6. Once the potatoes are done, stir them well.
7. Sprinkle the golden cornflake topping over the potatoes.
8. Serve and enjoy your delicious dish!

4. Slow Cooker Buttermilk Mashed Potatoes

Creamy and tangy, these slow-cooked buttermilk mashed potatoes are the ultimate comfort food. The potatoes cook until perfectly tender, then are whipped with rich butter and tangy buttermilk for a silky, flavorful finish. A touch of garlic and fresh herbs adds subtle depth, while the slow cooker ensures a hands-off, fuss-free preparation.

The buttermilk brings a slight tang that balances the richness beautifully. Fluffy and smooth, these potatoes are perfect for soaking up gravies or standing alone as a comforting side. They’re a cozy, crowd-pleasing addition to any meal.

Servings: 6 people

Ingredients:

• 3 cloves garlic, smashed
• 1 teaspoon salt, plus more to taste
• 3 lbs. Yukon Gold potatoes, peeled and chopped into 1″ cubes
• 1 tablespoon freshly chopped rosemary or 1 teaspoon dried
• 3/4 cup low sodium chicken stock (may substitute with vegetable stock or water)
• 4 tablespoons unsalted butter, softened
• 1 1/4 cup buttermilk, warmed slightly (not hot)

Instructions:

1. Grease your slow cooker with cooking spray.
2. Add the peeled and chopped potatoes, stock, garlic, and salt to the slow cooker, then stir to combine.
3. Cover and cook on low for 4-6 hours, or until the potatoes are tender.
4. Gradually stir in the warmed buttermilk, followed by the butter and rosemary.
5. Use a potato masher to mash the potatoes to your desired consistency.
6. Season with salt and pepper to taste, then serve.

5. Crockpot Sriracha Corn

Sweet corn kernels slowly bathe in a luscious, buttery sauce infused with smoky paprika and fiery Sriracha. The gentle heat of the slow cooker allows the flavors to meld, creating a creamy, spicy-sweet harmony.

A splash of lime juice brightens the dish, balancing the richness with a zesty pop. As the kernels soften, they absorb the bold flavors, making every spoonful addictively good. A sprinkle of fresh cilantro adds freshness, complementing the heat. This effortless dish brings bold flavors with minimal effort.

Servings: 8 people

Ingredients:

• 1 tablespoon Sriracha chili sauce
• 1/4 cup water
• 1/2 teaspoon kosher salt
• 2 tablespoons honey
• 8 small ears of sweet corn, husked
• 1 teaspoon smoked paprika
• 1/2 cup butter, softened
• Additional smoked paprika, optional

Instructions:

1. In a bowl, combine the first 5 ingredients and mix well.
2. Lay each ear of corn on a 12×12-inch piece of heavy-duty foil.
3. Spread 1 tablespoon of the butter mixture over each ear of corn.
4. Wrap the foil around the corn, sealing it tightly.
5. Place the wrapped corn in a 6-quart slow cooker.
6. Pour water into the slow cooker and cover it. Cook on low for 3-4 hours or until the corn is tender.
7. If desired, sprinkle the corn with additional smoked paprika before serving.

6. Crock Pot Classic Mashed Potatoes

These classic mashed potatoes are made effortlessly in the crock pot, yielding a creamy, buttery side dish with minimal effort. The potatoes simmer slowly with broth and seasonings, becoming tender and flavorful before being mashed to perfection with rich butter and cream.

A touch of garlic or sour cream can be added for extra flavor, while the slow cooker keeps them warm and ready to serve. The result is fluffy, smooth potatoes that are perfect for pairing with any main course. It’s a timeless, comforting dish made even easier.

Servings: 6 people

Ingredients:

• 3 cloves garlic, smashed
• 1 teaspoon salt, plus more to taste
• 3 lbs. Yukon Gold potatoes, peeled and chopped into 1″ cubes
• 1 tablespoon freshly chopped rosemary or 1 teaspoon dried
• 3/4 cup low sodium chicken stock (may substitute with vegetable stock or water)
• 4 tablespoons unsalted butter, softened
• 1 1/4 cup buttermilk, warmed slightly (not hot)

Instructions:

1. Grease your slow cooker with cooking spray.
2. Add the peeled and chopped potatoes, stock, garlic, and salt to the slow cooker, then stir to combine.
3. Cover and cook on low for 4-6 hours, or until the potatoes are tender.
4. Gradually stir in the warmed buttermilk, followed by the butter and rosemary.
5. Use a potato masher to mash the potatoes to your desired consistency.
6. Season with salt and pepper to taste, then serve.

7. Spiced Acorn Squash

Earthy acorn squash transforms into a caramelized delight, infused with warm spices and a touch of sweetness. A drizzle of maple syrup enhances its natural richness, while cinnamon, clove, and nutmeg bring cozy warmth.

Roasting intensifies its flavors, creating golden edges and a tender, buttery texture. A sprinkle of toasted pecans or pepitas adds crunch, offering a delightful contrast. Hints of cayenne or black pepper provide a subtle heat, balancing the sweetness. This autumn-inspired dish is comforting, aromatic, and irresistibly flavorful.

Servings: 4 servings

Ingredients:

• 1/2 cup water
• 3/4 cup raisins
• 1 teaspoon ground cinnamon
• 4 tablespoons butter
• 2 small acorn squash, halved and seeded
• 1 teaspoon ground nutmeg
• 3/4 cup packed brown sugar

Instructions:

1. In a small bowl, combine the brown sugar, cinnamon, and nutmeg.
2. Spoon the sugar-spice mixture evenly into the halved acorn squash.
3. Sprinkle raisins over the filling in each squash half.
4. Place 1 tablespoon of butter on top of each filled squash half.
5. Wrap each squash half tightly in heavy-duty foil, sealing the edges securely.
6. Pour water into a 5-quart slow cooker and arrange the squash halves inside, cut side up. Stack them if needed.
7. Cover and cook on high for 3-1/2 to 4 hours, or until the squash is tender.
8. Carefully open the foil to release the steam before serving.

8. Crockpot Mac and Cheese

This creamy crock pot macaroni and cheese is rich, indulgent, and incredibly easy to make. Tender pasta is enveloped in a velvety cheese sauce made from sharp cheddar, cream cheese, and a hint of evaporated milk for that extra creamy texture.

Slow cooking allows the flavors to meld beautifully while keeping the dish perfectly gooey and comforting. A sprinkle of paprika or a dash of hot sauce can add a subtle kick, while breadcrumbs on top provide a satisfying crunch. It’s a crowd-pleaser that’s perfect for gatherings or cozy nights.

Servings: 8 people

Ingredients:

• ½ teaspoon dry mustard
• 1 pound elbow pasta, uncooked (regular, NOT gluten-free, NOT quick-cook pasta)
• 12 ounces Extra sharp cheddar, 3 cups shredded (from the deli, shred yourself, don’t buy bagged)
• ½ teaspoon black pepper
• 2 ½ cups whole milk
• Dash of cayenne pepper to taste
• 12 ounces of evaporated milk
• 4 ounces American cheese, 1 cup shredded (from the deli, not processed slices)
• ¼ cup butter, cubed
• 1 teaspoon salt
• ¼ teaspoon garlic powder

Instructions:

1. Spray a 6-quart slow cooker with non-stick spray.
2. Rinse the uncooked pasta under cold water and drain.
3. Add 1 pound of elbow pasta to the slow cooker.
4. Pour in 2 ½ cups whole milk and 12 ounces of evaporated milk.
5. Add 12 ounces of extra sharp cheddar cheese, 4 ounces of American cheese, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon dry mustard, ¼ teaspoon garlic powder, and a dash of cayenne pepper.
6. Stir everything together, making sure the pasta is mostly submerged in the liquid.
7. Dot the top with ¼ cup cubed butter.
8. Cover and cook on low for 1 hour.
9. After 1 hour, remove the lid and stir quickly to retain heat. Check if it’s done; if not, cook for another 1-2 hours, checking every 30 minutes.
10. Once done, the pasta will be tender, and the liquid will be thickened into a creamy sauce, which will thicken further after the lid is removed.

9. Slow-Cooked Bean Medley

A hearty blend of beans simmers slowly, soaking up rich, savory flavors from aromatic herbs and spices. Tender black beans, creamy cannellini, and hearty kidney beans meld together in a flavorful tomato-based broth.

Garlic, onions, and a touch of smoked paprika add depth, while a splash of balsamic vinegar brightens the dish. As it cooks, the beans become silky and infused with warmth, perfect for a cozy meal.

Servings: 12 servings

Ingredients:

• 1 can (15 ounces) black beans, rinsed and drained
• 1 tablespoon cider vinegar
• 1/2 cup Italian salad dressing
• 1 medium sweet red pepper, chopped
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 medium onion, chopped
• 1/2 cup packed brown sugar
• 1 medium green pepper, chopped
• 1 can (15-1/4 ounces) lima beans, rinsed and drained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 2 bay leaves
• 1 can (15-1/2 ounces) great northern beans, rinsed and drained
• 1 teaspoon ground mustard
• 1-1/2 cups ketchup
• 2 celery ribs, chopped
• 1/8 teaspoon pepper
• 1/2 cup water
• 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained

Instructions:

1. Add the first 12 ingredients to a 5-quart slow cooker and mix well.
2. Stir in the remaining ingredients until fully combined.
3. Cover and cook on low for 5-6 hours, or until the onions and peppers are tender.
4. Remove and discard the bay leaves before serving.

10. Slow Cooker Pizza Rolls

These slow cooker pizza rolls are a fun, flavorful twist on classic pizza, with all the cheesy, saucy goodness in a bite-sized form. Soft dough is filled with gooey mozzarella, tangy marinara sauce, and your favorite pizza toppings, from pepperoni to veggies.

Slow cooking keeps them tender and perfectly melty, while the edges develop a golden, slightly crisp texture. A sprinkle of Italian herbs and a side of dipping sauce take these rolls to the next level. Perfect for parties, game days, or a fun family dinner, they’re irresistible and easy to make.

Servings: 8 people

Ingredients:

• 1/2 cup pizza sauce
• 2 teaspoons sugar
• 1/2 cup warm water, 110°F
• Vegan substitute for 1 egg, prepared
• 2 1/4 teaspoons active dry yeast
• 1/2 cup nondairy milk
• 3 cups all-purpose flour, plus more if needed
• 1 teaspoon sea salt
• 2 tablespoons coconut oil

Instructions:

1. In a small bowl, dissolve the yeast in warm water and stir. Set aside to activate.
2. In a stand mixer with a paddle attachment, combine the milk, coconut oil, sugar, salt, and egg substitute. Mix at low speed, then add the yeast mixture. Stir until everything is well combined, scraping down the sides as needed.
3. Switch to the dough hook attachment and gradually add the flour. Mix on low speed for 6-8 minutes until the dough becomes a bit sticky. If necessary, add a little more flour to make the dough workable.
4. Form the dough into a ball and set it aside to rest.
5. Prepare a 6-quart slow cooker by lining it with parchment paper, ensuring it goes up the sides about 3 inches. Snip the parchment vertically at about six places to allow it to lay flat.
6. Pour some pizza sauce into a bowl. Cut the dough into 12 equal pieces. Roll each piece into a ball and coat each one with pizza sauce using your fingers.
7. Place the sauce-coated dough balls in the slow cooker, arrange them in a single layer on the parchment paper. The balls may not touch, but they will rise and fill the gaps.
8. Cover and cook on LOW for 1 hour to allow the dough to rise. Then, turn the heat to HIGH and cook for an additional 30 minutes.
9. Lightly brush more pizza sauce on the tops of the rolls, and cook for another 20 minutes.
10. Remove the rolls by lifting the parchment paper from the slow cooker and let them rest on a wire rack. Serve warm or cold, with extra pizza sauce for dipping, if desired.