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**Slow Cooker Leftover Turkey Casserole

Slow Cooker Leftover Thanksgiving Casserole

  • Cooking Time:

    2–3 hours on HIGH
  • Servings:



3 cups pre­pared stuff­ing
1/2 cup whole berry cran­ber­ry sauce
1 lb. cooked turkey (about 4 cups)
Add any left­over veg­eta­bles too!
1 cup may­on­naise
1/2 cup grat­ed Parme­san cheese
1 1/2 cups mashed pota­toes
1/4 cup Ital­ian sea­soned bread crumbs

Hap­py Hol­i­days! Yes, it’s that time of year when we tend to over-indulge. If you are like my fam­i­ly, we always make way too much food and have tons of left­overs. I’m not com­plain­ing at all — they are just as good the next day! A few years back we start­ed get­ting cre­ative and ran across a recipe for Thanks­giv­ing Casse­role — the yum­mi­est, tasti­est thing to make with all those left­overs. Some­times we have addi­tion­al ingre­di­ents to throw in like green beans, peas and corn! I hope you enjoy it as much as my fam­i­ly. What are your hol­i­day tra­di­tions?

  1. Grease a 4–5 Quart Slow Cook­er with non-stick cook­ing spray.
  2. Place pre­pared stuff­ing in the crock.
  3. Next, lay­er cran­ber­ry sauce fol­lowed by turkey.
  4. Option­al: Add any left­over veg­eta­bles you would like to add
  5. In a sep­a­rate bowl, mix may­on­naise and cheese.
  6. Spread half of the may­on­naise mix­ture over top of the turkey.
  7. Spread mashed pota­toes on top of the mayo mix­ture.
  8. Even­ly spread the remain­ing mayo mix­ture on top of pota­toes and then sprin­kle with bread crumbs.
  9. If desired, place a paper tow­el over top of the crock before plac­ing lid on top. (to absorb any mois­ture and pre­vent sog­gy bread crumbs.)
  10. Cov­er and Crock on HIGH for 2–3 hours or until heat­ed through.
  11. Option­al Step: Broil for 5 min­utes in oven to brown the top of the casse­role.

NOTE: For best results, your slow cook­er should be about 1/2–2/3 full when cook­ing.  If it’s less than that you will need to reduce Crock­ing time.

Hap­py Crock­ing!

For over 450 more Slow Cook­ing recipes, click here to get my eBook “Get Crocked: The Defin­i­tive Guide to Slow Cook­ing”



Thanksgiving Casserole - Nutrition

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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MaryAnnWanda RappTeresa Recent comment authors
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Thank you very much for post­ing this recipe for the thanks­giv­ing left­overs!! I was just check­ing var­i­ous web­sites for a good easy recipe to use the remain­der of our thanks­giv­ing left­overs but did­nt find any recipes that real­ly suit­ed my fan­cy. This recipe sounds per­fect and so easy. Every­one around the house is get­ting so tired of the same old thing every day and turkey sand­wich­es. Lol. Thank you thank you thank you!!

Wanda Rapp
Wanda Rapp

I would like to make this tomor­row but absolute­ly can­not stand mayo…could I sub­sti­tute sour cream or maybe ranch dress­ing in it’s place? or can you even taste the mayo?


You can also inter­change plain yogurt for mayo. Also sour cream. May not make it as creamy but the fla­vor is good.

Wanda Rapp
Wanda Rapp

I have this cook­ing in my slow cook­er right now and it smells divine…the only thing I did dif­fer­ent­ly was sub­sti­tut­ed cream of mush­room soup for the mayo mixture…I do not like mayo at all and didn’t get a response back on time to get your opinion…hopefully it will turn out as great as it smells…:)

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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