Beef tenderloin is not cheap, so the last thing you want to do is ruin this special cut of meat with a subpar recipe. Don’t fret; this Crockpot beef tenderloin recipe takes the stress out of cooking a tenderloin. A low-and-slow simmer in the slow cooker yields juicy, tender slices of meat that are absolutely worth the money you spent.

It’s one of our favorite slow-cooker recipes when it comes to serving a crowd for a special occasion. And if you’re cooking for only a couple of people, don’t sweat; those leftovers will be great in beef tenderloin sandwiches for lunches all week long!

Ingredients for Crockpot Beef Tenderloin

• Beef tenderloin: Look to grab a tenderloin that is around 6 pounds, which will fit perfectly in your slow cooker.
• Diced tomatoes with mild green chiles: These amped-up tomatoes add acidity and spice to your beef tenderloin sauce, giving the meat a unique flavor compared to more typical buttery or herby recipes.
• Dry red wine: Wine adds richness to meat dishes like this one.
• Condensed tomato soup and mushroom soup: Canned soup thickens the sauce and adds fat and creaminess, helping keep the meat tender. Make sure to use undiluted cans!
• Tomato sauce: Canned tomato sauce helps loosen up the sauce and provides more liquid for the beef tenderloin to cook in.
• Garlic cloves: The garlic works as the aromatic for this dish, enhancing all those rich, creamy and acidic flavors.
• Worcestershire sauce: This fermented condiment adds an umami finish to your beef tenderloin.
• Ground mustard: Powdered mustard enhances the flavors of the tomatoes and the Worcestershire sauce.

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Thanksgiving may be a holiday built around the oven, but that doesn’t mean every dish needs to compete for rack space. I learned firsthand that hosting became so much easier once I started leaning on my slow cooker. It’s a true lifesaver when the kitchen is at full capacity, as it frees up precious oven space, cutting down on stress and still delivering comforting holiday-worthy dishes. I’ve even cooked turkey in mine! And the best part? Many of these slow-cooker Thanksgiving recipes can be prepped ahead of time, so you’re not stuck tackling your entire menu on the big day.

In this collection of easy Thanksgiving slow-cooker dishes, I’ve included a little bit of everything: mains like turkey breast and hearty casseroles, classic sides, cozy soups, festive drinks and indulgent desserts. So many of these recipes reheat beautifully right in the slow cooker, which makes feeding a crowd that much simpler.

And don’t worry if you’re cooking for a group with different needs, as most of these recipes can be adapted with a few easy swaps. Vegetarian stuffing, dairy-free mashed potatoes, low-sodium tweaks—whatever your guests require, there’s a way to make it work. That’s what I love about Thanksgiving slow-cooker meals: They bring convenience, versatility and flexibility to the table, which means you get to enjoy Thanksgiving just as much as everyone else.

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If you’re familiar with the vibrant and complex flavors of Moroccan cuisine, you may already know that blending herbs and spices with slow-cooking techniques is the key to producing the region’s unique, aromatic dishes. If Moroccan recipes are new to you, then you’re in for a treat with this spicy, tangy, hearty slow-cooker chickpea tagine. It mimics the bold tastes of North African tagine cooking right in your own kitchen—no unusual kitchen tools required.

What is a tagine?

Tagine is the name of a North African stew and also the ceramic vessel in which it’s cooked. These dome-shaped pots are used as a primary method of cooking Moroccan food and other North African specialties. The pots consist of two parts: a wide base to hold the ingredients and a tall, conical lid. That shape allows steam to rise, condense at the top, then drip back down and continuously baste the food. The result? Perfectly tender stewed meats and vegetables.

Slow-Cooker Chickpea Tagine Ingredients

• Butternut squash
• Zucchini
• Red bell pepper
• Onion
• Canned chickpeas
• Dried apricots
• Olive oil
• Garlic
• Paprika
• Ground ginger
• Ground cumin
• Salt
• Pepper
• Ground cinnamon
• Canned crushed tomatoes
• Harissa chili paste
• Honey
• Fresh mint leaves
• Plain Greek yogurt (optional)

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There’s no reason to limit stuffing to the Thanksgiving table. This slow-cooker chicken and stuffing recipe embraces the savory, comforting flavor of the beloved side dish, turning it into a homey weeknight dinner recipe you can use any time of year. Plus, it’s one of our easiest slow-cooker chicken recipes: We make it with store-bought stuffing, and the creamy sauce is a snap to prepare with canned condensed soup and simple seasonings. Just dump the ingredients into the slow cooker and turn it on for a dinner that will simmer away with zero effort on your part.

Ingredients for Slow-Cooker Chicken and Stuffing

• Condensed cream of chicken soup: Cream of chicken soup recipes are great shortcuts when time is limited. Use two undiluted cans to make a rich, robust sauce for the chicken.
• Sour cream: Sour cream adds richness and tang to the sauce. You can use low- or nonfat sour cream if you like.
• Onion: Like many crockpot chicken dishes, this recipe includes onion for its sweetness and texture.
• Seasonings: Keep things simple with a dash of garlic powder and black pepper.
• Chicken breasts: We like to use boneless, skinless chicken breasts here. They cook quickly, and the sauce prevents them from drying out.
• Stuffing cubes: Seasoned stuffing cubes are essential. They soak up the sauce in the slow cooker, making this a starchy, hearty side dish.
• Parsley: Garnish the chicken with a sprinkle of fresh parsley.

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Beef and sausage chili is hearty, filling and just the ticket for a slow-cooked meal on a blustery, cold night. This tasty version is made in a crockpot, and after some light prep, you can toss everything in and leave it to cook all day. The result is a wholesome beef and sausage medley marinated in tomato, veggies and seasonings that will be ready and waiting for you come dinnertime. Serve it with warm, buttery rolls, topped with your favorite chili garnishes, and you’ll feel cozy and nourished no matter what the weather’s doing outside.

Ingredients for Beef and Sausage Chili

• Beef and sausage: You can opt for either lean ground beef or regular, though the extra fat content in the regular makes for a heartier chili and deeper beef taste. This recipe also calls for a pound of bulk pork sausage; if it’s frozen, let it thaw before cooking.
• Kidney beans: You’ll be using four cans of kidney beans, but if you like variety, you can switch it up and grab a different bean for all four cans. Whatever you choose, do rinse and drain them before adding them in.
• Canned tomatoes: You’ll be using two cans of regular diced tomatoes as well as two cans of diced tomatoes with green chiles. All four cans will go into the recipe undrained.
• Fresh veggies: Onion and green pepper may be basic, but they’re staples in a chili recipe like this one.
• Seasonings: To season this mouthwatering chili, you’ll be using an envelope of taco seasoning (or make homemade taco seasoning—it’s easy!), plus salt and pepper.
• Toppings (optional): Shredded cheddar cheese, chopped red onion and sour cream are always good chili toppings. Of course, you can also add your own favorites.

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This French onion casserole recipe takes all the delicious, comforting elements of French onion soup and turns them into a side dish you can put on a plate, perfect next to homey braised beef or casual roast beef sliders. Silky, caramelized onions are tossed with flour and butter to make a rich sauce, then topped with croutons and layers of melted cheese.

Ingredients for French Onion Casserole

• Onions: A generous amount of onions are sliced thin and cooked until very tender.
• Butter: Cooking onions in butter allows them to become soft and slightly golden, and delivers luxurious flavor.
• Flour: All-purpose flour melts together with butter and broth to thicken the sauce.
• Beef broth: Store-bought or homemade beef broth brings the flavors of French onion soup together for this casserole.
• Sherry: This fortified wine is a secret ingredient that adds a sweet, nutty complexity to this dish, and it’s also great in other soups like split pea soup or mushroom soup. If you’d prefer not to use any alcohol, you can also use additional beef broth.
• Croutons: Salad croutons are a simple way to top this dish with bread, and they hold up well to the sauce and melted cheese.
• Swiss cheese: Nutty, shredded Swiss cheese melts beautifully (Gruyere or a young comté are good substitutes).
• Parmesan cheese: Grated Parmesan cheese doesn’t melt, but it adds a lot of flavor to the cheese topping.

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