Apartment Friendsgiving: 18 No-Oven Recipes

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Living in an apartment with a small kitchen or a broken oven does not mean settling for a sad Friendsgiving. The stovetop, slow cooker, Instant Pot, microwave, and an electric skillet can produce a genuinely impressive spread. These 18 recipes cover everything from a proper centerpiece to sides, starters, and dessert, all without turning the oven on once.

What You Need Instead of an Oven

• A large heavy skillet or cast-iron pan handles most of the cooking here.
• Slow cooker or Instant Pot covers the long-cook dishes.
• A large pot for soups, grains, and stovetop cooking.
• A microwave for a few specific tasks.
• An electric skillet or griddle is optional but useful if counter space allows.

Beyond that, this is genuinely manageable in the smallest apartment kitchen.

1. Slow Cooker Pulled Pork

Ingredients

• 2 lbs boneless pork shoulder
• 1 cup BBQ sauce, plus extra for serving
• 1/4 cup apple cider vinegar
• 3 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cumin
• 1/2 tsp cayenne
• 1 tsp salt
• 1/2 tsp black pepper
  Slider buns or sandwich rolls and coleslaw for serving

Instructions

Mix smoked paprika, garlic powder, onion powder, cumin, cayenne, salt, and pepper together.

Rub firmly all over the pork shoulder on every surface.

Place in the slow cooker.

Mix BBQ sauce, apple cider vinegar, and brown sugar together and pour over the pork.

Cook on low for 8 to 9 hours or high for 4 to 5 hours.

The pork is done when it falls apart with almost no resistance when pressed with a fork.

Remove and shred completely using two forks.

Return all the shredded pork to the slow cooker and stir it through the cooking liquid.

Add extra BBQ sauce and taste. Adjust the salt and sweetness.

Keep on the warm setting. Serve piled onto slider buns with coleslaw.

Serves: 6 to 8

2. Stovetop Braised Chicken Thighs in Tomato and Herb Sauce

Ingredients

• 6 bone-in skin-on chicken thighs
• 1 can crushed tomatoes, 28 oz
• 1 small yellow onion, diced
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup dry white wine or extra broth
• 1 tsp Italian seasoning
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• Fresh basil and Parmesan for finishing

Instructions

Pat the chicken thighs completely dry and season with smoked paprika, garlic powder, salt, and pepper on both sides.

Heat olive oil in a large heavy skillet or Dutch oven over medium-high heat.

Place chicken skin-side down.

Cook for 6 to 7 minutes without touching until the skin is deeply golden and releases naturally from the pan.

Flip and cook the other side for 3 minutes. Remove and set aside.

Reduce heat to medium.

Add onion to the same pan and cook for 3 minutes.

Add garlic, Italian seasoning, and thyme. Stir for 30 seconds.

Pour in the wine and let it bubble for 1 minute.

Add crushed tomatoes and broth. Stir and bring to a simmer.

Return the chicken skin-side up into the sauce.

Reduce to a low simmer, cover partially, and cook for 30 to 35 minutes until the chicken is completely cooked through and the sauce has thickened.

Scatter fresh basil and Parmesan over the top before serving.

Serves: 4 to 6

3. Instant Pot Short Ribs

Ingredients

• 3 lbs bone-in beef short ribs
• 1 small yellow onion, diced
• 2 medium carrots, diced
• 3 stalks celery, diced
• 3 cloves garlic, minced
• 1 cup dry red wine or extra beef broth
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 can crushed tomatoes, 14.5 oz
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• Mashed potatoes for serving

Instructions

Season short ribs generously with salt and pepper.

Set the Instant Pot to saute mode. Add olive oil.

Sear the short ribs in batches for 3 to 4 minutes per side until deeply browned.

Remove and set aside.

Add onion, carrots, and celery to the pot. Cook for 3 minutes.

Add garlic and stir for 30 seconds.

Add tomato paste and stir for 1 minute.

Pour in the red wine and scrape up all the browned bits from the bottom.

Add beef broth, crushed tomatoes, thyme, rosemary, and bay leaves.

Return the short ribs to the pot bone-side up. Seal the lid.

Set to pressure cook on high for 45 minutes.

Allow natural pressure release for 15 minutes.

Carefully release any remaining pressure.

Remove the ribs.

Discard bay leaves.

Skim excess fat from the surface of the liquid.

Taste and adjust the salt.

Serve the ribs over stovetop mashed potatoes with the braising liquid spooned generously over everything.

Serves: 4 to 6

4. Stovetop Mashed Potatoes

Ingredients

• 3 lbs russet potatoes, peeled and quartered
• 8 tbsp butter, cubed
• 3 oz cream cheese, softened
• 3/4 cup heavy cream or whole milk, warmed
• 1 tsp garlic powder
• 1 1/2 tsp salt
• 1/2 tsp white pepper
• Fresh chives and extra butter for serving

Instructions

Boil the potatoes in generously salted water until completely soft when pierced, about 20 minutes.

Drain very thoroughly.

Return to the hot pot over low heat for 2 minutes to evaporate any remaining moisture.

Wet potatoes produce watery mash regardless of what else goes in.

Rice the potatoes through a potato ricer or mash with a masher until smooth.

Add the softened cream cheese first and stir until fully melted in.

Add butter a few cubes at a time, stirring between each addition.

Pour in the warm cream or milk gradually.

Add garlic powder, salt, and white pepper.

Taste and adjust.

Keep warm on the lowest stovetop heat setting with a lid on, stirring occasionally.

Dot with extra butter and scatter chives over the top right before serving.

Serves: 6

5. Stovetop Mac and Cheese

Ingredients

• 1 lb elbow macaroni or cavatappi
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups shredded sharp cheddar
• 1/2 cup shredded Gruyere or extra cheddar
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp mustard powder
• 1/4 tsp cayenne
• 1 tsp salt
• 1/2 tsp black pepper

For the toasted breadcrumbs:

• 1 cup panko breadcrumbs
• 2 tbsp butter
• 1/4 cup grated Parmesan
• 1/2 tsp smoked paprika

Instructions

Toast the breadcrumbs first.

Melt butter in a skillet over medium heat.

Add panko and cook, stirring constantly, for 3 to 4 minutes until golden and crispy.

Add Parmesan and smoked paprika. Stir once more.

Transfer to a plate.

Cook pasta in well-salted boiling water. Drain and set aside.

Melt 3 tbsp butter in a large saucepan over medium heat.

Add flour and whisk for 1 minute.

Gradually pour in milk and cream, whisking continuously.

Cook for 4 to 5 minutes until thickened. Remove from heat.

Add both cheeses, garlic powder, onion powder, mustard powder, cayenne, salt, and pepper.

Stir until completely smooth.

Fold in the cooked pasta.

Serve immediately scattered with toasted breadcrumbs over the top.

Serves: 6

6. Slow Cooker Baked Beans

Ingredients

• 2 cans navy beans or great northern beans, 15 oz each, drained and rinsed
• 5 strips thick-cut bacon, diced
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1/3 cup BBQ sauce
• 3 tbsp brown sugar
• 2 tbsp molasses
• 1 tbsp yellow mustard
• 1 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth

Instructions

Cook the diced bacon in a skillet over medium heat until the fat has rendered and the pieces are golden.

Add onion and cook for 3 minutes.

Add garlic and stir for 30 seconds.

Add all the remaining ingredients and stir well.

Transfer everything to the slow cooker including the canned beans.

Stir to combine. Cook on low for 6 to 7 hours or high for 3 to 4 hours.

Taste and adjust.

Serves: 6

7. Stovetop Creamed Spinach

Ingredients

• 2 lbs fresh spinach or 3 packages frozen chopped spinach, 10 oz each, thawed
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup whole milk
• 3 tbsp butter
• 2 tbsp all-purpose flour
• 1/2 cup grated Parmesan
• 1/4 tsp nutmeg
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

Squeeze every drop of moisture from the spinach regardless of whether it is fresh or frozen.

Blanch fresh spinach in boiling salted water for 1 minute, drain, and squeeze in a clean kitchen towel.

For frozen, thaw and squeeze repeatedly until completely dry.

Wet spinach makes watery creamed spinach that no amount of flour will fix.

Melt butter in a large skillet over medium heat.

Add onion and cook for 4 minutes.

Add garlic and stir for 30 seconds.

Add flour and stir for 1 minute.

Gradually add cream and milk, whisking continuously.

Cook for 3 to 4 minutes until thick.

Add Parmesan, nutmeg, garlic powder, salt, and pepper.

Fold in the squeezed spinach. Stir well.

Taste and adjust.

Keep warm over the lowest heat setting.

Serves: 4 to 6

8. Stovetop Sweet Potato Mash with Brown Butter

Ingredients

• 3 lbs sweet potatoes, peeled and cubed
• 5 tbsp butter
• 1/4 cup heavy cream or whole milk, warmed
• 2 tbsp maple syrup
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 3/4 tsp salt
• 1/4 tsp black pepper
• Toasted pecans for topping

Instructions

Boil sweet potato cubes in salted water until completely soft.

Drain.

Return to the hot pot over low heat for 1 to 2 minutes to drive off moisture.

Melt butter in a small saucepan over medium heat.

Continue cooking, swirling the pan occasionally, until the milk solids turn golden brown and the butter smells nutty.

Pull from heat immediately.

Mash the sweet potatoes.

Add the brown butter, warm cream, maple syrup, cinnamon, nutmeg, salt, and pepper.

Mash until smooth. Taste and adjust.

Serve topped with toasted pecans.

Toast them in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant and golden.

Serves: 4 to 6

9. Stovetop Wild Rice Pilaf with Cranberries

Ingredients

• 1 1/2 cups wild rice blend
• 3 cups chicken or vegetable broth
• 1 small yellow onion, finely diced
• 2 stalks celery, finely diced
• 2 cloves garlic, minced
• 1/2 cup dried cranberries
• 1/2 cup pecans, toasted and roughly chopped
• 2 tbsp fresh parsley, chopped
• 1 tsp fresh thyme or 1/2 tsp dried thyme
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp butter
• 1 tbsp olive oil

Instructions

Heat butter and olive oil in a large saucepan over medium heat.

Add onion and celery.

Cook for 4 to 5 minutes until soft.

Add garlic, thyme, and garlic powder.

Stir for 30 seconds.

Add the wild rice and stir for 1 minute to lightly toast it in the butter.

Pour in the broth, salt, and pepper.

Bring to a boil.

Reduce to the lowest heat setting, cover tightly, and cook for 45 to 50 minutes until the rice is tender and all the broth is absorbed.

Rest covered for 10 minutes.

Fluff with a fork. Fold in the dried cranberries and half the parsley.

Transfer to a serving bowl.

Scatter toasted pecans and remaining parsley over the top.

Serves: 4 to 6

10. Slow Cooker Corn Pudding

Ingredients

• 2 cups corn kernels, fresh or frozen and thawed
• 1 can creamed corn, 14.75 oz
• 2 large eggs, beaten
• 3/4 cup sour cream
• 4 tbsp butter, melted
• 1 box corn muffin mix, 8.5 oz
• 1 tbsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3/4 cup shredded cheddar for topping

Instructions

Grease the slow cooker insert generously with butter or cooking spray.

Mix corn kernels, creamed corn, beaten eggs, sour cream, melted butter, corn muffin mix, sugar, salt, and pepper together until just combined.

Pour into the greased slow cooker.

Scatter shredded cheddar over the top.

Cook on high for 2 to 2.5 hours until the center is set and the edges look golden and slightly pulled away from the sides.

Check at 2 hours by inserting a toothpick in the center.

It should come out clean.

Serve directly from the slow cooker with a large spoon.

Serves: 4 to 6

11. Stovetop Spinach and Artichoke Dip

Ingredients

• 200g frozen spinach, thawed and squeezed completely dry
• 1 can artichoke hearts, 14 oz, drained and roughly chopped
• 200g cream cheese, softened and cubed
• 1/3 cup sour cream
• 1/3 cup mayonnaise
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• 2 cloves garlic, minced
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes
• Salt and black pepper
• Tortilla chips, pita, and crackers for serving

Instructions

Add cream cheese to a medium saucepan over medium-low heat.

Stir constantly until fully melted and smooth.

Add sour cream, mayonnaise, garlic, garlic powder, and red pepper flakes.

Stir until combined.

Add mozzarella and Parmesan and stir until melted.

Fold in the squeezed spinach and chopped artichokes.

Season with salt and pepper. Taste. Adjust.

Keep warm over the lowest heat setting.

Stir occasionally.

Serve directly from the saucepan or transfer to a warm bowl.

Provide chips, pita, and crackers alongside.

Serves: 4 to 6 as a starter

12. Slow Cooker Butternut Squash Soup

Ingredients

• 1 large butternut squash, about 1.5 kg, peeled, seeded, and cubed
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 3 cups chicken or vegetable broth
• 1 cup coconut milk or heavy cream
• 1/2 tsp smoked paprika
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon
• 1/4 tsp cayenne
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp butter
• Toasted pumpkin seeds and sour cream for serving

Instructions

Melt butter in a skillet over medium heat.

Add onion and cook for 4 minutes.

Add garlic, smoked paprika, nutmeg, cinnamon, and cayenne. Stir for 30 seconds.

Transfer to the slow cooker.

Add the cubed butternut squash and pour in the broth.

Season with salt and pepper.

Cook on low for 6 to 7 hours or high for 3 to 4 hours until the squash is completely soft.

Use an immersion blender to blend directly in the slow cooker until completely smooth.

Stir in the coconut milk or cream.

Taste and adjust.

Keep on warm.

Serve in small cups or bowls with a swirl of sour cream and a small scatter of toasted pumpkin seeds over each one.

Serves: 4 to 6 as a starter

13. Stovetop French Onion Dip from Scratch

Ingredients

• 3 large yellow onions, thinly sliced
• 2 tbsp butter
• 1 tbsp olive oil
• 1/2 tsp sugar
• 1/2 tsp salt
• 1 cup sour cream
• 1/2 cup cream cheese, softened
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp black pepper
• Thick-cut potato chips, crackers, and vegetable sticks for serving

Instructions

Melt butter and oil together in a large heavy skillet over medium-low heat.

Add sliced onions, sugar, and salt. Stir to coat.

Cook over medium-low heat for 35 to 40 minutes, stirring every 8 to 10 minutes, until deeply golden brown and caramelized throughout.

This cannot be rushed.

Low heat over time produces the sweet, jammy, deeply flavored result you want.

Let cool completely.

Beat softened cream cheese with sour cream, garlic powder, onion powder, and pepper until smooth.

Fold in the completely cooled caramelized onions.

Taste. Adjust the salt.

Refrigerate for at least 30 minutes before serving.

Transfer to a serving bowl and serve with chips, crackers, and vegetables.

Serves: 4 to 6 as a starter

14. Cranberry Walnut Brie on the Stovetop

Ingredients

• 1 wheel Brie cheese, about 250g
• 1/2 cup fresh or frozen cranberries
• 3 tbsp orange juice
• 2 tbsp honey, divided
• 1/4 tsp cinnamon
• Pinch of salt
• 1/4 cup walnuts, toasted and roughly chopped
• Fresh rosemary sprig for garnish
• Crackers, sliced apples, and sliced baguette for serving

Instructions

Make the quick cranberry compote.

Add cranberries, orange juice, 1 tbsp honey, cinnamon, and salt to a small saucepan over medium heat.

Cook for 6 to 8 minutes, stirring occasionally, until the cranberries burst and the mixture thickens.

Remove from heat.

Heat a non-stick skillet over medium-low heat.

Place the Brie wheel in the center.

Cook for 2 to 3 minutes until the bottom softens and the cheese begins to look glossy.

Carefully flip using a wide spatula.

Cook the other side for 2 minutes.

Transfer to a serving plate or board.

Spoon the warm cranberry compote over the top.

Scatter toasted walnuts.

Drizzle the remaining honey.

Add a fresh rosemary sprig alongside.

Arrange crackers, apple slices, and baguette around the Brie.

Serve immediately while the cheese is still warm and soft inside.

Serves: 4 to 6 as a starter

15. Harvest Grain Salad with Maple Dressing

Ingredients

• 1 1/2 cups farro or quinoa, cooked in broth and cooled
• 1 large apple, cored and diced small
• 1/2 cup dried cranberries
• 1/2 cup pecans, toasted and roughly chopped
• 1/2 cup crumbled goat cheese or feta
• 3 cups baby arugula or spinach
• 1/4 red onion, very thinly sliced

For the maple dressing:

• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

Cook the farro or quinoa in chicken or vegetable broth according to the package.

Cool completely.

Whisk all dressing ingredients together.

Combine cooled grain, diced apple, dried cranberries, and red onion in a large bowl.

Pour about two-thirds of the dressing over everything and toss well.

Right before serving, add the arugula or spinach and the remaining dressing.

Toss until the greens are lightly coated. Transfer to a serving platter.

Scatter toasted pecans and crumbled cheese over the top.

Serves: 4 to 6

16. Stovetop Cranberry Sauce

Ingredients

• 12 oz fresh or frozen cranberries
• 1 cup granulated sugar
• 1/2 cup fresh orange juice
• 1/2 cup water
• 1 tsp orange zest
• 1/4 tsp cinnamon
• Pinch of salt

Instructions

Combine sugar, orange juice, and water in a medium saucepan over medium heat.

Stir until the sugar dissolves. Add the cranberries.

Increase to medium-high heat and bring to a boil.

The cranberries will start to pop as they heat.

Reduce to a steady simmer.

Cook for 10 to 12 minutes, stirring every few minutes, until most of the cranberries have burst and the sauce has thickened.

Stir in orange zest, cinnamon, and salt.

Taste and adjust the sweetness.

Let cool to room temperature.

Transfer to a sealed jar or container.

Refrigerate. Serve cold or at room temperature.

Serves: 4 to 6

17. No-Bake Pumpkin Cheesecake

Ingredients

For the crust:

• 2 cups graham cracker crumbs
• 6 tbsp butter, melted
• 3 tbsp sugar
• Pinch of salt

For the filling:

• 500g cream cheese, softened
• 1 cup canned pumpkin puree
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger powder
• Pinch of cloves
• 1 1/2 cups heavy cream, whipped to stiff peaks separately

For topping:

• Extra whipped cream
• A pinch of cinnamon
• Toasted pecans

Instructions

Mix graham cracker crumbs, melted butter, sugar, and salt together until the crumbs are evenly coated.

Press firmly into the bottom and partway up the sides of a 9-inch springform pan.

Use the bottom of a glass to compact it into an even layer.

Refrigerate for 15 minutes.

Beat softened cream cheese until completely smooth with no lumps.

Add pumpkin puree, powdered sugar, vanilla, cinnamon, nutmeg, ginger, and cloves.

Beat until fully combined.

Fold the whipped cream into the pumpkin mixture gently, in three additions, until no white streaks remain.

Folding rather than stirring keeps the air in the whipped cream which is what makes the filling light and sliceable rather than dense.

Pour over the chilled crust and smooth the surface.

Refrigerate for at least 4 hours or overnight.

Serve with extra whipped cream, a pinch of cinnamon, and toasted pecans scattered over the top.

Serves: 6 to 8

18. Stovetop Chocolate Fondue with Dippers

Ingredients

For the chocolate fondue:

• 300g good quality dark or semi-sweet chocolate, finely chopped
• 1 cup heavy cream
• 2 tbsp butter
• 1 tsp vanilla extract
• Pinch of salt
• 1 tbsp bourbon, rum, or orange liqueur, optional

For the dippers:

• Strawberries
• Banana slices
• Marshmallows
• Pretzel rods
• Graham crackers
• Dried apricots
• Pound cake or brownie pieces
• Apple slices tossed in lemon juice

Instructions

Heat the heavy cream in a small saucepan over medium heat until just beginning to simmer at the edges.

Do not boil.

Remove from heat.

Add the finely chopped chocolate.

Let sit for 2 minutes without stirring.

Then stir slowly from the center outward until completely smooth and glossy.

Add butter and stir until melted.

Add vanilla, salt, and liqueur if using.

Keep warm over the lowest heat setting, stirring occasionally.

Transfer to a fondue pot with a tea light underneath if you have one.

Otherwise a small saucepan over the lowest stovetop setting works perfectly.

Arrange the dippers on a large board or platter around the fondue.

Provide skewers or long forks for dipping.

Serves: 4 to 6

Timing the No-Oven Friendsgiving

The day before

Make the no-bake pumpkin cheesecake and refrigerate.

Make the cranberry sauce and refrigerate.

Start the slow cooker baked beans if you have time.

Morning of

Start the slow cooker pulled pork on low.

Make the caramelized onion dip and refrigerate.

Prep all vegetables for the grain salad and sides.

Two hours before guests arrive

Start the slow cooker corn pudding.

Cook the wild rice pilaf and keep warm on the lowest stovetop setting.

Assemble the grain salad without the greens.

Prep the fondue dippers and refrigerate.

One hour before

Make the butternut squash soup in the slow cooker on high if you started fresh,

Or transfer pre-made soup to the slow cooker to keep warm.

Start the stovetop chicken thighs or prepare the Instant Pot short ribs.

Thirty minutes before: This is the best time to make the mashed potatoes and keep warm.

Make the creamed spinach and keep warm. Make the sweet potato mash and keep warm.

As guests arrive: Warm the spinach and artichoke dip. Prepare the warm Brie. Serve the soup as a starter. The slow cooker pulled pork is already on warm.

During dinner: Finish the grain salad with greens right before serving. Everything else is warm and ready.

After dinner: Make the chocolate fondue in 5 minutes.

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