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Crock Pot Easter Dinner–from the ham to the dessert and all the in-between!!

Butte, MT, United States / KBOW
Apr 15, 2019 | 9:25 AM


Crock Pot Brown Sugar Pineapple Ham Recipe

This sweet, juicy and delicious slow cooker ham recipe is easy to make but will WOW your guests!

Ingredients:

  • 1 bone-in spiral cut ham, fully cooked
  • 3 cups brown sugar, divided
  • cup maple syrup
  • 1 20 oz. can pineapple tidbits, undrained

Instructions:

  1. Evenly spread 1 cups of the brown sugar into the bottom of a 6 quart or larger slow cooker.
  2. Place the ham on top of the brown sugar. Slightly pull apart the slices of of the ham.
  3. Slowly pour the maple syrup evenly over the top allowing it to drizzle between the slices.
  4. Pour in the can of pineapples making sure to get some on the top and between the slices.
  5. Evenly distribute the remaining brown sugar on top. Cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours.

Cheesy Slow Cooker Scalloped Potatoes

Ingredients:

  • 3 Tbsp butter
  • 1 cup small diced onion
  • 1/2 tsp dried thyme
  • 1/4 cup flour
  • 1 cup heavy cream
  • 1 cup chicken or vegetable stock
  • 4 cups shredded extra sharp cheddar cheese, divided
  • 2 tsp salt
  • 1/4 tsp black pepper
  • 8 russet potatoes (about 4 lbs), peeled and thinly sliced

 

Preparation:

  1. In a medium-size saucepan set over medium heat, saut the onions and thyme in the butter until the onions are soft, about 5 minutes. Add the flour and cook for 1-2 minutes. Add the cream and stock and stir until the sauce has thickened and is just about to simmer. Add 3 cups of the cheese and stir until melted. Remove the pan from the heat and stir in the salt and pepper.
  2. Put the potatoes into a large bowl and pour the cheese sauce over them. Toss until the potatoes are well coated and then layer them in the slow cooker. Pour any remaining sauce over the potatoes. Place the lid on the slow cooker and cook on high for 5 hours.
  3. When finished, top the potatoes with the remaining cheese. Place the lid back on the slow cooker and melt the cheese on the warm setting. Let the potatoes rest for 15 minutes before serving.

 

Slow Cooker Glazed Carrots

Ingredients

  • 2 lbs carrots peeled and sliced into 1/2 inch pieces
  • 1/4 cup butter melted
  • 1/3 cup brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 tablespoon chopped parsley

Instructions:

  1. Place the carrots in a slow cooker.
  2. In a small bowl, whisk together the butter, brown sugar, salt, cinnamon and nutmeg.
  3. Pour the brown sugar mixture over the carrots and toss to coat.
  4. Cook on HIGH for 3 hours or until carrots are tender.
  5. If you’d like to thicken the glaze, remove the cover and cook on HIGH for an additional 15 minutes. Sprinkle with parsley and serve.

 

Slow Cooker Carrot Cake

Ingredients

***Cake

  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/8 tsp table salt
  • 1/8 tsp nutmeg
  • 1/2 cup vegetable oil
  • 2 tbsp unsweetened applesauce
  • 1/2 tsp vanilla extract
  • 1 egg beaten
  • 1/2 cup shredded carrots
  • 1/4 cup raisins opt

***Frosting

  • 4 ounces cream cheese
  • 2 tbsp butter
  • 1 cup confectioners sugar
  • 1/2 tsp vanilla extract

***Decorating

  • 2 cups chopped walnuts
  • 2 tbsp chocolate jimmies

Instructions

Cake

  1. In a medium bowl, whisk together sugar, brown sugar, flour, baking powder, cinnamon, salt & nutmeg.
  2. Add oil, applesauce, vanilla & eggs – stirring until just combined.
  3. Fold in carrots & raisins (if using)
  4. Generously grease the bottom & sides of the slow cooker – or use slow cooker liners for easy release.
  5. Pour the prepared cake batter into the cooker.
  6. Cover the top of the cooker with a piece of foil & then place the lid on firmly.
  7. Cook on low 90 minutes – 2 hours, checking with the toothpick test after 90 minutes. Mine was just slightly over 2 hours.
  8. Unplug the cooker & remove the insert. Place the cake (still inside the insert) on a wire rack to cool for a minimum of 30 minutes.
  9. If you used a liner for your cooker, gently pull up on the liner & remove the cake, placing on the wire rack.
  10. If you did not use a liner, use a butter knife or offset spatula & scrape in between the cake & the insert to separate.
  11. Place one hand on the top of the cake & use the other hand to carefully tip the insert upside down to remove the cake. (you will be holding the cake flat on one hand)
  12. Set aside the insert & grab the wire rack & invert it onto the cake & flip it back to upright so that the cake is now resting by itself on the wire rack to continue cooling.
  13. Allow the cake to cool at least 60-90 minutes before decorating.

Frosting

  1. Prepare the frosting in the meantime by whipping cream cheese & butter together on med-high speed until smooth.
  2. Add vanilla & then slowly add the confectioners’ sugar.
  3. Beat slowly until combined & then whip on high until smooth & fluffy.

Decorate

  1. Use an offset spatula to spread the frosting on the cake.
  2. Press chopped walnuts & chocolate jimmies into the frosting as desired to decorate.
  3. Keep refrigerated until ready to serve.