Paula Deen’s Corn Casserole is already one of the most beloved holiday side dishes, but making it in the slow cooker might be my favorite version yet. It’s rich, creamy, buttery, and packed with sweet corn flavor, all while freeing up valuable oven space for the rest of your holiday meal.

With just 6 simple ingredients and almost no prep work, this Crock Pot corn casserole is made for Thanksgiving, Christmas, Easter, or any family gathering. Just mix everything together, let the slow cooker do its thing, and add plenty of melty cheddar at the end.

Ingredients You’ll Need

One of the best things about Paula Deen’s corn casserole is how such simple ingredients turn into something so good. It’s somewhere between cornbread and corn pudding, with a creamy center and plenty of sweet corn.

• Creamed Corn: Adds moisture, sweetness, and that signature creamy texture.
• Frozen Sweet Corn: Gives you little bursts of corn and more texture throughout the casserole.
• Jiffy Corn Muffin Mix: The shortcut that gives the casserole its slightly cornbread-like texture.
• Sour Cream: Keeps the casserole rich, creamy, and moist.
• Butter: Because it’s Paula Deen’s corn casserole. You KNOW there’s butter. 😂
• Cheddar Cheese: Melts over the top for the perfect savory finish.

How to Make Slow Cooker Corn Casserole

This easy Crock Pot corn casserole couldn’t be simpler. Just mix the ingredients, let the Crock Pot do the work, and finish with cheese for a creamy, comforting side dish everyone will love.

1. Mix the ingredients: In a large bowl, stir together the creamed corn, frozen

These crockpot mashed potatoes are unbelievably creamy and buttery, made with Russet potatoes cooked right in the slow cooker with chicken broth, then mashed with warm cream, butter and cream cheese. They’re ready in about 5 hours and give you rich, fluffy mashed potatoes without taking up valuable stovetop space.

That alone makes them a lifesaver for Thanksgiving and Christmas! Get the potatoes going early, let the crockpot do its thing, then mash everything right in the slow cooker and keep them warm until dinner is ready.

Ingredients You’ll Need

• Russet Potatoes: Their high starch content makes wonderfully light, fluffy mashed potatoes.
• Kosher Salt: Seasons the potatoes from the beginning and brings out their flavor.
• Butter: Added while cooking and again while mashing for rich, buttery flavor.
• Chicken Broth: The potatoes cook right in the broth instead of water, adding savory flavor from the very beginning.
• Cream: Warm it before adding so the potatoes stay hot and absorb it easily. Half-and-half or milk also works.
• Cream Cheese: Our secret for extra-rich, creamy potatoes that hold their texture beautifully.
• Salt and Pepper: Add to taste at the end so you can get the seasoning just right.

Best Potatoes for Mashed Potatoes

Russet potatoes are our favorite for crockpot mashed potatoes. They’re high in starch and naturally fluffy, so they break down easily and absorb all that butter and cream beautifully.

Yukon Gold potatoes also work and will give you a slightly denser, naturally buttery and creamy mashed potato. You can even use a combination of Russets and Yukon Golds if you want the best of both worlds.

How to Make Crockpot Mashed Potatoes

The best part? There’s no big pot of water to boil or babysit on the stove. The potatoes cook right in

This crockpot lasagna is cheesy, saucy and loaded with layers of tender noodles, beef and Italian sausage, cottage cheese and plenty of mozzarella. With about 20 minutes of prep and no need to boil the noodles first, you get all the layers of a classic homemade lasagna without hovering over a pot of pasta or heating up the oven.

And YES, you really can put the noodles in uncooked! They soften right in the sauce as the lasagna slowly cooks, which is exactly why this has become one of my favorite ways to make lasagna.

Ingredients You’ll Need

• Ground Beef: Adds hearty, beefy flavor to the meat sauce. We combine it with Italian sausage so neither one overpowers the lasagna.
• Italian Sausage: The easiest way to add loads of flavor without measuring a bunch of extra seasonings. Mild or hot Italian sausage will both work.
• Yellow Onion: Mince it fairly small so it melts into the meat sauce as it cooks.
• Garlic: Fresh garlic adds another layer of savory flavor to the sauce.
• Marinara Sauce: This is one place where using a really good jarred sauce makes a difference. We love Rao’s, but use your favorite marinara or Bolognese sauce.
• Heavy Cream: Just a splash rounds out the acidity of the tomato sauce and makes it a little richer. It’s optional, so feel free to leave it out.
• Lemon Juice: It might sound unexpected, but a little squeeze brightens the rich meat and cheese layers.
• Cottage Cheese: Creates the creamy cheese layer in place of traditional ricotta. We love the texture and mild flavor.
• Egg: Helps bind the cottage cheese mixture so the lasagna holds its layers better when sliced.
• Parmesan Cheese: Freshly grated Parmesan adds salty, nutty flavor to the cottag

If you have ever wanted to know how to make caramel with condensed milk, this is the only recipe you need.

This is my mom’s legendary slow cooker caramel sauce, and it’s for anyone who’s ever burned, crystallized, or panicked over stovetop caramel. Just three ingredients transformed into a perfectly smooth, thick, rich caramel that practically makes itself while you go about your day.

This slow cooker method is forgiving, make-ahead friendly, and produces silky caramel without standing over a hot saucepan. No stirring, no babysitting, no candy thermometer, just pure golden caramel that seals right in the jar and keeps for months. Once you make it this way, there is no going back.

Sweetened condensed milk, a little salt, and a splash of vanilla go into jars, get submerged in the slow cooker, and come out hours later as the most luscious, velvety caramel sauce you have ever tasted. Make a big batch, tuck the jars away, and you will have homemade caramel on hand for every dessert, gift, or midnight snack craving that comes your way.

You may have heard this called dulce de leche, and technically that is exactly what it is. Traditionally made by slowly heating a unopened can of sweetened condensed milk until it transforms into a thick, deeply caramel sauce.

Homemade caramel is intimidating. This method makes it forgiving. 

Ingredients For Caramel with Condensed Milk

Three simple ingredients are all that stand between you and the most incredible homemade caramel sauce of your life.

• Sweetened condensed milk: the star of the show and the only thing you truly need. The slow heat transforms it into a deep, rich, golden caramel with zero fuss.
• Salt: balances the sweetness and gives the caramel that irresistible salted caramel flavor. Add a little extra if you love a more pronounced salty finish.
• Vanilla: rounds out the flavor and adds a warm, aromatic depth that takes this caramel from good to absolutely incredible.

The result is rich, buttery, and borderline dangerous to keep in the house. Measurements can be found in the recipe card below.

How to Make Caramel with Condensed Milk

I’ve stood over the stove top, sweat dripping down my back as I tried for the third time in a row to produce a silky, yet thickened caramel sauce. This slow cooker caramel sauce takes the stress out of trying and you turn out some

This Easy Slow Cooker Mississippi Pot Roast Recipe requires just five ingredients and there’s no prep work involved beforehand. Simply add everything into the slow cooker and walk away! 

The BEST Slow Cooker Pot Roast

Once upon a time, I was trying to figure out how to make the best pot roast in a crockpot. I was trying to figure out how to make a juicy roast by searing it, marinating it, injecting it, and so on and nothing was really hitting the spot for me. So I did what any normal person would do after an extended period of failures — I gave up. 

Okay, maybe everyone doesn’t give up, but I just decided that maybe a beef roast wasn’t my thing. I took up pork and it totally went well. We made carnitas, tender shredded Kalua pork and finally a juicy shredded beef. But it still didn’t taste like that classic pot roast. And the gravy wasn’t that brown gravy I wanted.

And then I tried this easy slow cooker pot roast and I have been sold ever since! The beef is tender and juicy. It creates wonderful drippings that make the best gravy.

Why You’ll Love This Recipe

Simple: Uses just 5 pantry ingredients!

Easy: No browning needed — slow cooker does all the work!

Flavor: Butter and pepperoncini create that perfect tangy richness and the ranch and au jus mixes add all the depth of flavor you need!

Texture: Fork-tender, juicy beef every single time!

Versatile: Fancy enough for a holiday meal but so simple you could have it on a random Wednesday!

Slow Cooker Pot Roast Ingredients

As we mentioned earlier, this Crockpot chuck roast dish requires just five ingredients. Here’s what you’ll need to make it: 

• Beef Chuck Roast: look for rich marbling = tender, flavorful beef
• Dry Ranch Dressing Mix: adds savory depth
• Au Jus Seasoning Packet: boosts beefy flavor
• Butter: adds richness and silkiness
• Pepperoncinis Peppers: tangy contrast that balances the salt

How to Make Slow Cooker Pot Roast

It’s truly amazing how easy this slow cooker pot roast is to make! Here’s how you make it: 

1. Combine: Place the chuck roast into the slow cooker, sprinkle with the two seasoning packets on top of the roast, then add the stick of butter butter on top. Spread the pepperoncinis around the roast.
2. Cook: Place the lid onto the slow cooker, then let the roast cook on low for 8 hours.
3. Shred: If you want to shred the beef, use two forks to separate the roast and then let it con