In this Christmas slow cooker recipe collection, I wanted to make the holiday dinner feel calm, not stressful. Every recipe cooks low and slow, while you do other things, you can set it, walk away, and come back to something warm, rich, and full of flavor. You don’t have to stand in the kitchen all day to make food that feels special.

With family around, you want food that feels cozy and beautiful on the table, soft turkey, tender beef, creamy chicken, buttery potatoes, sweet glazed carrots. These recipes are made for sharing, passing plates, and hearing “Can I have more?” They are simple to prepare, but the taste is deep, holiday-style, and comforting.

Make these dishes when you want real comfort, garlic butter chicken in the slow cooker, cranberry chicken, slow-cooked brisket with vegetables, slow-cooked mashed potatoes, and sweet maple carrots. This list is here to help you feed the people you love without feeling tired or overwhelmed.

Slow Cooker Herb-Roasted Turkey Breast

This tender, juicy turkey breast cooks to perfection in the crockpot with aromatic herbs and butter. It’s the ideal choice for Christmas dinner when you want something elegant without spending hours in the kitchen. The result is a flavorful main dish that’s moist inside and perfectly golden on the outside — a showstopper that still leaves time to relax.

Prep Time: 15 minutes | Cook Time: 6 hours | Servings: 8

Ingredients

• 1 bone-in turkey breast (5–6 pounds)
• 6 tablespoons butter, softened
• 4 garlic cloves, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme leaves
• 1 tablespoon fresh sage, chopped
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 2 cups chicken broth
• 1 large onion, sliced
• 4 celery stalks, cut into chunks
• Fresh herbs for garnish

Instructions

1. Make the herb butter by combining the softened butter with garlic, rosemary, thyme, sage, salt, pepper, and paprika in a bowl. Stir until smooth and fragrant — this mixture will flavor the turkey deeply and help keep it moist throughout the long cooking process.
2. Prepare the turkey breast by patting it completely dry with paper towels. Dry skin allows the butter to adhere properly and helps create a golden exterior later. Check for small feather tips and remove them with tweezers if needed.
3. Spread the butter mixture carefully under the turkey’s skin. Use your fingers or a spoon handle to loosen the skin without tearing it. Rub half of the butter underneath and the rest evenly on top to create a full coating that seals in flavor.
4. Arrange the vegetables in the bottom of the crockpot to create a bed for the turkey. Place the sliced onion and celery chunks first — they’ll release moisture and aroma while also keeping the meat slightly elevated.
5. Position the turkey breast on top of the vegetables, breast-side up. Pour the chicken broth gently around the edges (not over the meat) to maintain the butter coating while adding humidity that keeps the turkey juicy.
6. Cover and cook on low for 6–7 hours, or until the internal temperature in the thickest part reaches 165°F (74°C). Avoid opening the lid too often because every lift releases valuable heat and extends cooking time.
7. Brown the skin by transferring the cooked turkey to a baking sheet and placing it under the broiler for 3–5 minutes. This quick step adds a beautiful, crispy finish that makes it look freshly roasted. Watch carefully to prevent burning.
8. Rest before serving by letting the turkey sit for 15 minutes before slicing. This allows the juices to settle back into the meat. Arrange slices on a platter, garnish with fresh herbs, and drizzle with a bit of the flavorful broth from the crockpot for a glossy finish.

Slow Cooker Garlic Butter Chicken

This slow cooker garlic butter chicken is a perfect Christmas centerpiece when you want rich, comforting flavors with minimal effort. The meat cooks slowly in a bath of butter, garlic, and herbs until it becomes so tender it falls apart with a fork. The buttery sauce infuses every bite, making it a cozy and flavorful dish that pairs beautifully with mashed potatoes or roasted vegetables.

Prep Time: 15 minutes | Cook Time: 5–6 hours | Servings: 6

Ingredients

• 1 whole chicken (4–5 pounds)
• 8 tablespoons butter, softened
• 6 garlic cloves, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 lemon, halved
• 1 onion, quartered
• 1 cup chicken broth
• Fresh herbs for garnish

Instructions

1. Make the garlic butter by combining softened butter, minced garlic, parsley, thyme, rosemary, salt, pepper, and paprika in a medium bowl. Mix until smooth and creamy. This compound butter adds rich, savory flavor and keeps the chicken juicy as it slow-cooks.
2. Prepare the chicken by removing the giblets and patting it completely dry inside and out with paper towels. Dry skin helps the butter stick and promotes a better golden finish when broiled later.
3. Loosen the skin over the breast area gently using your fingers or a spoon handle. Spread half of the garlic butter mixture evenly under the skin, pressing it along the meat to ensure even coverage.
4. Rub the remaining butter over the surface of the chicken, coating it generously from all sides. This seals in moisture and gives the meat its signature buttery flavor.
5. Stuff the cavity with lemon halves and onion quarters. The aromatics will release subtle sweetness and citrus notes while the chicken cooks, deepening the flavor.
6. Create a base by rolling a few foil balls or using a small rack inside the crockpot. Pour the chicken broth around the base so the steam keeps the meat moist but doesn’t wash off the butter coating.
7. Cook on low for 5–6 hours or on high for 3–3½ hours, depending on the size of your chicken. It’s ready when the internal temperature in the thickest part of the thigh reaches 165°F (74°C).
8. Brown the skin by transferring the chicken to a baking sheet and broiling for 3–5 minutes until golden and crisp. Let rest 10 minutes before carving, then spoon the melted garlic butter sauce from the crockpot over each serving.

Crockpot Beef Brisket with Vegetables

This crockpot beef brisket is tender, rich, and deeply flavorful — a perfect centerpiece for your Christmas dinner table. It’s cooked low and slow with a mix of herbs, onions, carrots, and potatoes that absorb the beef’s juices, creating a hearty one-pot meal. Every bite is melt-in-your-mouth soft, making it ideal for cozy winter evenings.

Prep Time: 20 minutes | Cook Time: 8–10 hours | Servings: 8

Ingredients

• 4-pound beef brisket
• 2 tablespoons olive oil
• 1 tablespoon brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon paprika
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 cups beef broth
• 4 large carrots, chopped
• 4 medium potatoes, quartered
• 2 onions, sliced
• Fresh thyme sprigs (optional)

Instructions

1. Prepare the spice rub by mixing brown sugar, garlic powder, onion powder, paprika, salt, and black pepper in a small bowl. Stir until all the seasonings are evenly distributed.
2. Dry the brisket thoroughly with paper towels, then drizzle olive oil on both sides. Rub the spice mixture all over the brisket, pressing firmly so the flavor sticks to the meat.
3. Sear the brisket in a large skillet over medium-high heat for 3–4 minutes per side until the outside forms a dark crust. This step locks in juices and adds depth to the final flavor.
4. Arrange the vegetables in the bottom of the crockpot, starting with carrots, onions, and potatoes. They’ll absorb the meat’s juices as they cook, becoming soft and flavorful.
5. Place the brisket on top of the vegetables and pour the beef broth gently around it. Add thyme sprigs if you like a stronger herb aroma.
6. Cook on low for 8–10 hours, or until the brisket is fork-tender and the vegetables are cooked through. Avoid opening the lid too often to maintain even heat.
7. Remove the brisket carefully and let it rest for 15 minutes before slicing. Resting keeps the meat juicy and easy to cut.
8. Serve the brisket with the cooked vegetables and a drizzle of the rich, savory broth from the pot for a perfect Christmas main course.

Slow Cooker Herb-Crusted Leg of Lamb

This tender herb-crusted leg of lamb is a show-stopping Christmas dish that fills your home with comforting holiday aromas. The lamb slowly cooks with rosemary, garlic, and thyme until it’s so soft it nearly falls apart. It’s both luxurious and simple, perfect for a festive meal with family and friends.

Prep Time: 20 minutes | Cook Time: 7 hours | Servings: 8

Ingredients

• 1 boneless leg of lamb (4–5 pounds)
• 4 garlic cloves, sliced
• 3 tablespoons olive oil
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon zest
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1½ cups beef broth
• 2 onions, sliced
• 4 carrots, chopped

Instructions

1. Prepare the lamb by patting it dry and using a sharp knife to make small slits across the surface. Insert the garlic slices into these openings to infuse the meat with flavor as it cooks.
2. Create the herb paste by mixing olive oil, rosemary, thyme, mustard, lemon zest, salt, and pepper in a bowl until thick and aromatic.
3. Coat the lamb evenly with the herb mixture, rubbing it into every surface and ensuring the flavors penetrate deeply.
4. Add the vegetables to the crockpot, layering the onions and carrots to create a bed for the lamb to rest on.
5. Place the lamb on top of the vegetables and pour the beef broth around the base (not over the meat) to preserve the herb crust.
6. Cover and cook on low for 6–7 hours, or until the lamb is tender and reaches an internal temperature of 145°F (63°C) for medium.
7. Optional browning: Transfer the lamb to a baking sheet and broil for 3–4 minutes to create a crispy, golden crust.
8. Rest before slicing. Let the lamb rest for 15 minutes, then carve and serve with the tender vegetables and a spoonful of the herb-infused broth.

Slow Cooker Honey Garlic Chicken Thighs

These honey garlic chicken thighs are sweet, sticky, and savory — the perfect mix of flavors for a festive dinner. The sauce caramelizes gently in the slow cooker, coating the chicken in a glossy glaze that makes every bite irresistible. Serve it with fluffy rice or roasted veggies for a simple but elegant Christmas meal.

Prep Time: 10 minutes | Cook Time: 4–5 hours | Servings: 6

Ingredients

• 8 chicken thighs, bone-in
• ½ cup honey
• ⅓ cup soy sauce
• 6 garlic cloves, minced
• 2 tablespoons ketchup
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1 teaspoon oregano
• Salt and pepper to taste
• 2 tablespoons cornstarch
• 2 tablespoons water
• Green onions for garnish

Instructions

1. Mix the honey garlic sauce by whisking together honey, soy sauce, garlic, ketchup, olive oil, basil, oregano, salt, and pepper in a bowl. The sauce should be smooth and slightly thick.
2. Dry the chicken thighs with paper towels so the sauce adheres well. Arrange them in a single layer inside the crockpot.
3. Pour the sauce evenly over the chicken, making sure every piece is coated. Use a spoon to spread it if needed.
4. Cover and cook on low for 4–5 hours or on high for 2½–3 hours until the chicken is fully cooked and tender.
5. Remove the chicken and pour the liquid into a small saucepan. Mix cornstarch and water to create a slurry, then stir it into the sauce.
6. Simmer for 5 minutes over medium heat until the sauce thickens and becomes glossy.
7. Return the chicken to the sauce and toss to coat, letting it soak up the flavor for a few minutes.
8. Serve warm with the thickened honey garlic glaze drizzled over the top and a sprinkle of chopped green onions for a bright finish.

Slow Cooker Beef Pot Roast

This comforting slow cooker beef pot roast is everything a Christmas dinner should be — hearty, rich, and full of deep flavor. The beef cooks low and slow with carrots, potatoes, and herbs, creating tender meat that melts in your mouth. Every bite is warm and cozy, perfect for a festive family meal on a cold winter evening.

Prep Time: 25 minutes | Cook Time: 8 hours | Servings: 6–8

Ingredients

• 3 pounds beef chuck roast
• 2 tablespoons olive oil
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 3 cups beef broth
• 4 carrots, peeled and cut into chunks
• 3 potatoes, peeled and cubed
• 2 onions, quartered
• 3 garlic cloves, smashed

Instructions

1. Prepare the beef roast by patting it completely dry with paper towels. Removing excess moisture helps it brown properly and seals in flavor. Season both sides generously with salt, pepper, paprika, thyme, and garlic powder.
2. Sear the meat in a large skillet with olive oil over medium-high heat for 3–4 minutes per side until a golden crust forms. This step caramelizes the outer layer, adding rich flavor to the final dish.
3. Arrange the vegetables in the bottom of the crockpot, starting with carrots, potatoes, onions, and smashed garlic cloves. These will absorb the beef juices as they cook, becoming tender and flavorful.
4. Place the roast on top of the vegetables. Pour the beef broth carefully around the sides of the pot, not directly over the meat, to preserve the seared crust.
5. Cover and cook on low for 8 hours, or until the roast is fork-tender and easily falls apart when pulled with a fork. Try not to lift the lid during cooking, as it releases valuable heat.
6. Remove the roast from the pot and transfer it to a cutting board. Cover loosely with foil and let it rest for 10–15 minutes while you prepare the sauce.
7. Make a simple gravy by mixing 2 tablespoons of flour with ¼ cup of cooking liquid until smooth, then stirring it back into the crockpot. Cook for 5 minutes on high until thickened.
8. Slice and serve the beef with the vegetables and a ladle of the rich, savory gravy over the top. Garnish with fresh thyme or parsley for a festive touch.

Slow Cooker Chicken Alfredo

This creamy chicken Alfredo is the ultimate comforting Christmas dish, made easier in the slow cooker. Tender chicken breasts simmer in a rich cream and Parmesan sauce until perfectly soft, then are served over pasta for a meal that tastes restaurant-worthy. It’s cozy, elegant, and made for family gatherings.

Prep Time: 15 minutes | Cook Time: 4 hours | Servings: 5

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons butter
• 3 garlic cloves, minced
• 1½ cups heavy cream
• 1 cup chicken broth
• ¾ cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• 8 ounces of fettuccine pasta, cooked
• Fresh parsley for garnish

Instructions

1. Season the chicken with salt, pepper, and Italian seasoning. Patting it dry first helps it brown and absorb flavor better while cooking.
2. Melt butter in a skillet over medium heat and add the chicken breasts. Cook for 2–3 minutes per side, just until lightly golden. This adds a lovely base flavor before slow cooking.
3. Transfer the chicken to the crockpot and sprinkle the minced garlic over the top. Garlic infuses the sauce with a deep, savory aroma as it simmers.
4. Mix the sauce base by whisking together heavy cream, chicken broth, and Parmesan cheese in a bowl. Pour this mixture evenly over the chicken.
5. Cover and cook on low for 4 hours, or until the chicken is tender and cooked through. Stir once halfway through to make sure the cheese melts evenly into the sauce.
6. Cook the pasta separately near the end of the chicken’s cooking time, following package directions until al dente. Drain and set aside.
7. Shred or slice the chicken once done, then toss it gently with the creamy sauce inside the crockpot to coat every piece.
8. Serve immediately over the cooked fettuccine, spooning extra sauce on top. Garnish with fresh parsley and a sprinkle of Parmesan for a warm Christmas presentation.

Slow Cooker Cranberry Glazed Chicken

This festive chicken dish captures all the flavors of Christmas in one easy recipe. Juicy chicken cooks slowly in a tangy cranberry-orange glaze that caramelizes into a beautiful, glossy coating. It’s sweet, savory, and perfect for adding color and cheer to your dinner table.

Prep Time: 15 minutes | Cook Time: 4 hours | Servings: 6

Ingredients

• 6 chicken thighs or breasts
• 1 can (14 oz) whole berry cranberry sauce
• ½ cup orange juice
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 2 garlic cloves, minced
• ½ teaspoon cinnamon
• ½ teaspoon dried thyme
• Salt and black pepper to taste
• 2 tablespoons cornstarch
• 2 tablespoons water

Instructions

1. Prepare the sauce by whisking together cranberry sauce, orange juice, honey, mustard, garlic, cinnamon, thyme, salt, and pepper until smooth. This creates a glossy glaze with the perfect balance of sweet and tangy flavors.
2. Arrange the chicken in the bottom of the crockpot in a single layer if possible, or slightly overlapping.
3. Pour the cranberry mixture evenly over the chicken, making sure each piece is covered. The sauce will thicken and coat the meat as it cooks.
4. Cover and cook on low for 4–5 hours, or until the chicken is tender and fully cooked. Avoid stirring too much so the glaze stays thick.
5. Transfer the chicken to a plate and pour the liquid into a small saucepan. Whisk cornstarch and water together to form a slurry and stir it into the sauce.
6. Simmer for 5 minutes until the glaze becomes thick and shiny. This step intensifies the flavor and gives the chicken its festive finish.
7. Coat the chicken with the thickened glaze, brushing it on generously until each piece is glossy and sticky.
8. Serve warm with extra cranberry sauce on the side and a garnish of orange zest or fresh thyme for a holiday touch.

Slow Cooker Herb and Garlic Mashed Potatoes

These creamy mashed potatoes cook slowly in butter, garlic, and broth until they become incredibly soft and fluffy. The slow cooker keeps them warm for hours, making them perfect for a no-stress Christmas side dish. Every bite is smooth, rich, and full of buttery herb flavor.

Prep Time: 20 minutes | Cook Time: 4–5 hours | Servings: 10

Ingredients

• 5 pounds Yukon Gold potatoes, peeled and cubed
• 1 cup chicken broth
• 6 tablespoons butter
• 1 cup sour cream
• ½ cup heavy cream or milk
• 4 garlic cloves, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon chopped parsley

Instructions

1. Prepare the potatoes by peeling and cutting them into 1-inch cubes. Rinse them briefly under cold water to remove excess starch for fluffier results.
2. Add the potatoes to the crockpot along with chicken broth, butter, minced garlic, salt, and pepper. These ingredients will infuse the potatoes with flavor as they soften.
3. Cover and cook on low for 4–5 hours, or until the potatoes are completely tender and can be easily pierced with a fork.
4. Drain excess liquid if more than a few tablespoons remain at the bottom — too much will make the potatoes watery.
5. Mash directly in the crockpot using a potato masher for rustic texture or a hand mixer for smooth, creamy potatoes.
6. Add sour cream and cream and stir until fully incorporated. Adjust consistency with a little extra cream if needed.
7. Taste and adjust seasoning with more salt and pepper if desired, then stir in chopped parsley for a fresh touch.
8. Keep warm until serving. The crockpot will hold them at the perfect temperature for hours, making holiday timing stress-free.

Slow Cooker Creamy Chicken and Rice

This slow cooker chicken and rice is a creamy, comforting dish that feels like a warm hug on Christmas night. Tender chicken, soft rice, and creamy sauce all cook together for a simple but delicious one-pot meal that everyone loves.

Prep Time: 15 minutes | Cook Time: 4 hours | Servings: 6

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup long-grain rice, uncooked
• 2 cups chicken broth
• 1 cup heavy cream
• 1 can (10 oz) cream of chicken soup
• 1 cup shredded cheddar cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon pepper

Instructions

1. Mix the sauce base by whisking together chicken broth, heavy cream, and cream of chicken soup until smooth.
2. Add the rice and seasonings directly into the crockpot, stirring in garlic powder, onion powder, salt, and pepper.
3. Place the chicken breasts on top of the rice mixture, pressing them gently down so they’re partly submerged in the liquid.
4. Cover and cook on low for 4 hours, or until the rice is tender and the chicken is cooked through.
5. Remove the chicken and shred it into bite-sized pieces using two forks. Return the shredded meat to the pot and stir gently.
6. Add the cheddar cheese and mix until melted and creamy, coating everything evenly.
7. Taste and adjust the seasoning with salt and pepper if needed, then stir once more to blend the flavors.
8. Serve warm with fresh parsley on top for color — it’s creamy, cozy, and perfect for Christmas comfort food.

Slow Cooker Creamy Beef Stroganoff

This creamy beef stroganoff is comfort food at its finest — tender beef simmered in a rich, creamy mushroom sauce that fills your kitchen with warmth. It’s luxurious enough for a Christmas dinner yet easy enough to make while you’re busy with other dishes. Serve it over buttered egg noodles or mashed potatoes for a meal that feels indulgent and festive.

Prep Time: 20 minutes | Cook Time: 8 hours | Servings: 6–8

Ingredients

• 2 pounds beef chuck roast, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cups beef broth
• 2 tablespoons Worcestershire sauce
• 2 tablespoons tomato paste
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 16 ounces mushrooms, sliced
• 3 garlic cloves, minced
• 3 tablespoons flour
• 1½ cups sour cream
• 3 tablespoons butter
• Fresh parsley for garnish

Instructions

1. Prepare the beef by patting the cubes dry with paper towels to help them brown evenly. Season with salt and pepper, then heat olive oil in a large skillet over medium-high heat and sear the beef in batches until golden brown on all sides. This searing step locks in flavor and gives the stew a rich color.
2. Sauté the onions in the same pan for 2–3 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds, stirring constantly to prevent burning. These aromatics create the savory base of your stroganoff sauce.
3. Transfer everything to the crockpot — beef, onions, and garlic. Stir in the sliced mushrooms, ensuring they’re distributed evenly among the beef pieces.
4. Make the sauce mixture by whisking together beef broth, Worcestershire sauce, tomato paste, paprika, salt, and pepper. Pour it over the beef and mushrooms, stirring lightly to combine.
5. Cover and cook on low for 7–8 hours or on high for 4 hours until the beef is fork-tender and the sauce has thickened naturally.
6. Thicken the sauce further by mixing flour with ¼ cup of hot liquid from the crockpot. Stir this slurry back into the pot and let it cook on high for 10 minutes to create a velvety consistency.
7. Finish with sour cream and butter by stirring them in gently at the very end of cooking. This step adds richness and gives the sauce its signature creamy flavor.
8. Serve warm over cooked egg noodles or mashed potatoes, garnished with fresh parsley for color. The sauce should be silky, and the beef tender enough to break apart with a fork.

Slow Cooker Maple Glazed Carrots

These maple-glazed carrots are a sweet and buttery side dish that brings color and warmth to your Christmas dinner table. Slow-cooked in butter, maple syrup, and brown sugar, they become tender, glossy, and perfectly caramelized. This dish is simple to prepare but tastes like something made with hours of care — a holiday favorite for both kids and adults.

Prep Time: 10 minutes | Cook Time: 4 hours | Servings: 8

Ingredients

• 3 pounds carrots, peeled and cut into sticks
• ½ cup butter, melted
• ½ cup pure maple syrup
• ¼ cup brown sugar, packed
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ¼ teaspoon nutmeg
• ¼ teaspoon black pepper
• 2 tablespoons chopped parsley
• Optional: 2 tablespoons orange juice for brightness

Instructions

1. Prepare the carrots by peeling them and cutting them into uniform sticks about 3 inches long and ½ inch thick. Even sizing ensures that all the carrots cook evenly and become tender at the same time.
2. Mix the glaze by whisking together melted butter, maple syrup, brown sugar, cinnamon, salt, nutmeg, black pepper, and orange juice if using. The glaze should be smooth and glossy, with a warm, sweet aroma.
3. Add the carrots to the crockpot and pour the maple glaze evenly over them. Toss gently with a spoon or spatula to make sure every piece is coated.
4. Cover and cook on low for 4 hours, or on high for 2½ hours, stirring once halfway through to help the glaze coat the carrots evenly.
5. Check for tenderness by piercing a carrot with a fork — it should glide through easily but still hold its shape.
6. Thicken the glaze by removing the lid for the last 20–30 minutes of cooking. This allows excess liquid to evaporate, leaving behind a rich, sticky syrup that clings to each carrot.
7. Toss once more before serving, stirring gently to cover all the carrots in the thickened glaze. Sprinkle the chopped parsley on top for a fresh, colorful finish.
8. Serve warm directly from the crockpot or transfer to a serving dish. The carrots will stay glossy and buttery, making them the perfect side to any Christmas main course.