Slow-Cooker Thanksgiving Sides

Forget about juggling bake times and wedging casseroles around a 20 pound turkey in a tiny oven. Using your slow-cooker is the secret to an easy-and delicious-Thanksgiving dinner.
Balsamic Root Vegetables, Green Bean Casserole, and Cornbread DressingBalsamic Root Vegetables, Green Bean Casserole, and Cornbread Dressing
Balsamic Root Vegetables

1 1/2 lb. sweet potatoes
1 lb. parsnips
1 lb. carrots
2 large red onions, coarsely chopped
3/4 cup sweetened dried cranberries
1 Tbsp. light brown sugar
3 Tbsp. olive oil
2 Tbsp. balsamic vinegar
1 tsp. salt
1/2 tsp. freshly ground pepper
1/3 cup chopped fresh flat-leaf parsley

Peel first 3 ingredients, and cut into 1 1/2-inch pieces. Combine parsnips, carrots, onions, and cranberries in a lightly greased 6-qt. slow cooker; layer sweet potatoes over top.

Whisk together sugar and next 4 ingredients in a small bowl; pour over vegetable mixture. (Do not stir.)

Cover and cook on high 4 to 5 hours or until vegetables are tender. Toss with parsley just before serving.

Related: 60 Spectacular Thanksgiving Sides

Green Bean Casserole

2 (16-oz.) packages frozen French-cut green beans, thawed
1 (10-oz.) container refrigerated Alfredo sauce
1 (8-oz.) can diced water chestnuts, drained
1 (6-oz.) jar sliced mushrooms, drained
1 cup (4 oz.) shredded Parmesan cheese
1/2 tsp. freshly ground pepper
1 (6-oz.) can French fried onions, divided
1/2 cup chopped pecans

Stir together first 6 ingredients and half of French fried onions; spoon mixture into a lightly greased 4-qt. slow cooker.

Cover and cook on low 4 1/2 hours or until bubbly.

Heat pecans and remaining half of French fried onions in a small nonstick skillet over medium-low heat, stirring often, 1 to 2 minutes or until toasted and fragrant; sprinkle over casserole just before serving.

Related: Show-Stopping Thanksgiving Desserts

Cornbread Dressing

5 cups crumbled cornbread
1 (14-oz.) package herb stuffing
2 (10 3/4-oz.) cans cream of chicken soup
2 (14-oz.) cans chicken broth
1 large sweet onion, diced
1 cup diced celery
4 large eggs, lightly beaten
1 Tbsp. rubbed sage
1/2 tsp. pepper
2 Tbsp. butter, cut up

Combine first 9 ingredients in a large bowl.

Pour cornbread mixture into a lightly greased 6-qt. slow cooker. Dot with butter. Cover and cook on low 4 to 6 hours or until set and thoroughly cooked.

See How to Make Candied Yams and Rice Pilaf in a Slow Cooker

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