21 Slow Cooker Sides You Can Make With Minimal Effort

If the mention of a Crock-Pot® brings images of retro parties and things eaten with fondue forks, it’s time to update your notion. Though now we call them slow cookers (since many brands have put out their version of them), that same advantage is at play: Throw everything in and forget about it! In many ways their low, even cooking frees you up from being a babysitter in the kitchen; no need to stir obsessively to prevent scorching. And we bring you this list to remind you that they’re great not just for Sunday roasts or big pots of stew; they can be just as useful in creating a side that will win over a crowd, who needn’t know that you were out walking the dog or getting your nails done while it simmered at home.

Sometimes you want mashed potatoes to be gentle and blank-palette, to go with everything else. These are not those mashed potatoes. These get richness from the Cheddar that is tempered by the heat that horseradish brings, resulting in a well-balanced side that will still go with almost everything. You’ll want to warn the kids, but we’re pretty sure that the adults will scarf it down and beg for more.

Here's a fall classic that will require zero oven time. These potatoes still have a toothsome texture from being cut into thick slices, and the pecans are a classic accompaniment. They are definitely on the sweet side, but since they are made from scratch they are still more balanced than anything you can buy at the grocery store.

Molly Yeh brings a two-fer with this pot full of greens and dumplings. Pair it with any barbecued or grilled meat, or make it a meal on its own. The store-bought bread dough and the fact that everything cooks together transforms what is usually a labor-intensive dish into one fit for even a weeknight.

Everything combined in the slow cooker for perfect mac and cheese? Sign us up! Trisha Yearwood brings it with this version, which goes with sharp Cheddar and a sprinkling of paprika that brings out that Cheddariness. An absolute yum.

This barley-based 'risotto' is light and vegetal, from the inclusion of asparagus, which also happens to make it super spring-y. Maybe having a side this right-on in the bag will allow you to conquer that rack of lamb you’ve always wanted to try.

Braised stuffed artichokes are a bit of a revelation — in addition to the vegetable’s signature flavor profile, you get bits of garlic and toasty breadcrumbs that make each bite irresistible. Cooking them in a slow cooker concentrates their flavors. These work great as a side, of course, but also make a wonderful appetizer.

If you’ve wanted to cook more from dried beans rather than opening up a can, this is a great place to start. These pintos are creamy and deeply flavorful, ideal as a side on taco night or even as a filling themselves for tacos or burritos. If you want this to cook faster, plan ahead and soak the beans first.

A gratin out of a slow cooker? Mais oui! All you have to do is slice, layer and off you go. You’re rewarded with silky, perfectly-cooked and cheesy potatoes, ideal alongside just about any fish or meat.

Sure, you can have plain rice on the side of your main course, but something like this is so much more impressive. Imagine it under an osso buco or chunks of pot roast with gravy pooling out over the top. It’s technically a “barlotto” rather than risotto since it’s made with barley and not rice, but we find that its wonderful chew pairs so well with the mushrooms.

The slow cooker takes so many steps out of making stuffed peppers. Just pack the peppers full of the raw meat and seasonings (yes, raw!) and set to cook. The cooker keeps everything moist even as it cooks it all through to perfection.

This preparation eliminates all the annoying steps of making mashed potatoes. No more colander, no more steaming out the excess water, no more estimating the right amount of milk and butter (and oops, putting more than you meant to). Instead, just toss everything right in there, and then later mash with some sour cream and warm milk. The best part is that you no longer have to time everything so that it’s hot enough to accompany the rest of the meal; the slow cooker will hold it just right until you’re ready.

Our last dip of the collection, this dip from Trisha Yearwood is suggested as a pair for tortilla chips, but we can see eating it off a spoon, as well. It’s like a wonderfully-seasoned creamed corn, just what you crave on a summer day with a glass of white wine. Keep this warm in the slow cooker while you fiddle with the rest of dinner, and then relax and enjoy.

This is everything you love about the corned beef and cabbage dinner we enjoy on St. Patrick’s Day, but turns it into a side, so you can enjoy it year-round. The potatoes cook evenly and get hits of saltiness from the bacon. Irish lager is optional, but adds to the ambiance.

This is what those stewed sweet potatoes in the can are aiming for — and falling so far short. Here, stewing the potatoes with the spices in a slow cooker maintains their sweet potatoey earthiness and keeps them from going too sweet. A sprinkle of fresh parsley and walnuts before serving makes them so fresh-tasting.

This recipe is a mic-drop on Thanksgiving when everyone’s jockeying to get their dish in the oven. Who knew you can take stuffing right out of the equation? This one cooks up creamy and rich and just waiting to soak up the gravy.

Okay, we cheated, since this one is a starter, not a side, but sometimes at the potluck, that’s exactly what’s needed. Spinach-artichoke dip is a classic that everyone looks forward to, and the slow-cooker makes it one you can toss together as a host even if you still have to step in the shower. This one works with well with veggies, pita chips, tortilla chips, torn baguette — really, what does it not go well with?

This is our kind of quick recipe, where you don’t even have to peel the potatoes. Toss them into the slower cooker, layered with bacon and thyme, and then wait for a potato-forward side to emerge. Going with Yukon golds ensures that they will be buttery and delicious.

Excellent — two sides in one go! Red beans and rice accompany many dishes in New Orleans. Valerie Bertinelli’s version is subtle enough to be a side, but it definitely has a great depth of flavor, with bits of spicy andouille sausage.

This crock pot casserole is the ultimate slow-cooked side dish for cozy, comforting vibes with minimal effort. Made with sweet creamed corn, Cheddar cheese and a fresh touch of scallion, it cooks up unattended for a rich, scoopable casserole that’s perfect for potlucks, holidays or any time you want a crowd-pleasing dish without turning on the oven.

Granted, this Southeast-Asian-inspired stew could even be a main course for a vegetarian, but we love it with some rice and a grilled steak or shrimp. The coconut brings out the sweetness in the sweet potatoes and squash, while the mushrooms, sambal, scallions and peanuts bring the much-craved umami.