Slow Cooker Stuffing Recipe

Why You’ll Love This Recipe

I love this recipe because the slow cooker handles most of the cooking while I focus on the rest of the meal. I can prepare the ingredients ahead of time, combine everything in the crockpot, and leave it to cook until serving time.

I also like how easy it is to adjust the texture. I add a little more broth when I want softer, moister stuffing or use slightly less when I prefer a firmer texture. The combination of sage, thyme, celery, onion, and butter gives me the traditional savory flavor I expect from homemade stuffing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 12 cups dried bread cubes
• 1 cup unsalted butter
• 2 cups diced yellow onion
• 2 cups diced celery
• 2 teaspoons dried sage
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon poultry seasoning
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 2 large eggs, lightly beaten
• 3 to 4 cups chicken broth
• ¼ cup chopped fresh parsley
• Nonstick cooking spray or additional butter for greasing the slow cooker

Directions

1. I lightly grease the inside of a 6-quart slow cooker with nonstick cooking spray or butter.
2. I melt the butter in a large skillet over medium heat. I add the diced onion and celery and cook for about 6 to 8 minutes, stirring occasionally, until the vegetables are soft.
3. I stir the sage, thyme, rosemary, poultry seasoning, salt, and black pepper into the vegetables. I cook everything for about 30 seconds to help release the flavor of the herbs.
4. I place the dried bread cubes in a large mixing bowl. I pour the butter and vegetable mixture over the bread and gently toss until evenly combined.
5. I add the beaten eggs and parsley. I start by pouring in about 3 cups of chicken broth and gently toss the stuffing. I add additional broth a little at a time until the bread is evenly moistened without becoming soggy.
6. I transfer the stuffing mixture to the prepared slow cooker and spread it into an even layer without packing it down too firmly.
7. I cover and cook on LOW for 4 to 5 hours or on HIGH for approximately 2 to 3 hours. I check the stuffing toward the end of cooking and make sure the center reaches 165°F (74°C).
8. If I notice excess condensation, I place a clean kitchen towel or a few layers of paper towel underneath the lid during the final 30 minutes, making sure the material stays safely away from the heating element. This helps absorb moisture and gives me a slightly drier surface.
9. I gently fluff the stuffing with a fork before serving.

Servings and Timing

This Slow Cooker Stuffing makes approximately 10 to 12 servings, making it a convenient side dish for holiday dinners and larger family meals.

• Prep time: 20 minutes
• Cook time on LOW: 4 to 5 hours
• Cook time on HIGH: 2 to 3 hours
• Total time: approximately 4 hours 20 minutes when cooked on LOW
• Servings: 10 to 12

I prefer cooking the stuffing on LOW because the gentle heat gives the bread more time to absorb the broth and seasonings without the edges cooking too quickly.

Variations

For sausage stuffing, I brown about 1 pound of breakfast or Italian sausage, drain any excess grease, and mix it with the bread before transferring everything to the slow cooker.

For apple stuffing, I add one or two peeled and diced apples. I especially like this variation with pork or turkey because the apples add a subtle sweetness.

When I want extra texture, I add chopped pecans or walnuts. I can toast the nuts beforehand to give them an even deeper flavor.

For cranberry stuffing, I mix in about ¾ cup of dried cranberries. Their tart sweetness works particularly well with the sage and savory vegetables.

I can also make a mushroom version by sautéing sliced mushrooms with the onion and celery. The mushrooms give the finished stuffing a deeper, earthy flavor.

Storage/Reheating

I transfer leftover stuffing to an airtight container and refrigerate it within two hours of serving. I keep refrigerated stuffing for up to 3 to 4 days.

For longer storage, I place cooled stuffing in a freezer-safe container or freezer bag and freeze it for up to about 3 months. I thaw it overnight in the refrigerator before reheating.

When reheating a larger amount, I place the stuffing in a covered baking dish with a small splash of chicken broth and heat it at 350°F (175°C) until it reaches 165°F (74°C) in the center. For individual portions, I add a little broth if needed and microwave until thoroughly heated.

FAQs

Can I prepare Slow Cooker Stuffing ahead of time?

I can prepare several components ahead of time. I dry or toast the bread and cook the onion and celery in advance, then refrigerate the cooked vegetables. For food safety and the best texture, I prefer combining the broth and eggs with the bread shortly before cooking.

What kind of bread works best for slow cooker stuffing?

I like sturdy breads such as French bread, Italian bread, sourdough, or a combination of white and whole-wheat bread. Slightly stale or thoroughly dried bread works particularly well because it absorbs the broth and seasonings without immediately becoming mushy.

How do I keep slow cooker stuffing from getting soggy?

I start with thoroughly dried bread cubes and add the broth gradually instead of pouring it all in at once. I want the bread moist but not saturated before it goes into the slow cooker. If condensation creates extra moisture during cooking, I carefully absorb some of it near the end of the cooking time.

Can I use boxed stuffing mix in the slow cooker?

Yes, I can use boxed dried stuffing mix when I need a shortcut. Because packaged mixes may already contain salt and seasonings, I reduce the additional salt and herbs and follow the package guidance for the amount of liquid before adjusting the consistency as needed.

Can I make Slow Cooker Stuffing vegetarian?

Yes. I replace the chicken broth with vegetable broth and make sure any additional ingredients I use are vegetarian. I still get plenty of savory flavor from the onion, celery, butter, sage, thyme, rosemary, and parsley.

Conclusion

Slow Cooker Stuffing is one of my favorite solutions when I need a classic side dish without taking up additional oven space. I get tender bread, buttery vegetables, and traditional savory herbs while the slow cooker handles most of the work.

Slow Cooker Stuffing Recipe

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An easy, savory slow cooker stuffing made with dried bread cubes, buttery onion and celery, classic herbs, and broth. It is a convenient holiday side dish that frees up valuable oven space.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 20 minutes
• Yield: 10 to 12 servings
• Category: Side Dish
• Method: Slow Cooker
• Cuisine: American
• Diet: Low Calorie

Ingredients

• 12 cups dried bread cubes
• 1 cup unsalted butter
• 2 cups diced yellow onion
• 2 cups diced celery
• 2 teaspoons dried sage
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon poultry seasoning
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 2 large eggs, lightly beaten
• 3 to 4 cups chicken broth
• ¼ cup chopped fresh parsley
• Nonstick cooking spray or additional butter for greasing the slow cooker

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Instructions

1. Lightly grease the inside of a 6-quart slow cooker with nonstick cooking spray or butter.
2. Melt the butter in a large skillet over medium heat. Add the diced onion and celery and cook for 6 to 8 minutes, stirring occasionally, until softened.
3. Stir in the sage, thyme, rosemary, poultry seasoning, salt, and black pepper. Cook for about 30 seconds to release the flavors of the herbs.
4. Place the dried bread cubes in a large mixing bowl. Pour the butter and vegetable mixture over the bread and gently toss until evenly combined.
5. Add the beaten eggs and parsley. Pour in about 3 cups of chicken broth and gently toss. Add more broth a little at a time as needed until the bread is evenly moistened but not soggy.
6. Transfer the stuffing to the prepared slow cooker and spread it into an even layer without packing it down firmly.
7. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the center reaches 165°F (74°C).
8. If excess condensation develops, carefully absorb moisture near the end of cooking to help create a slightly drier surface.
9. Gently fluff the stuffing with a fork and serve warm.

Notes

• For the best texture, use thoroughly dried or slightly stale bread such as French bread, Italian bread, sourdough, or a combination of white and whole-wheat bread.
• Add the broth gradually for firmer stuffing or use more broth for a softer, moister texture.
• For sausage stuffing, add about 1 pound of cooked and drained breakfast or Italian sausage.
• Add 1 to 2 peeled and diced apples for subtle sweetness.
• Chopped toasted pecans or walnuts can be added for extra texture.
• Add about ¾ cup dried cranberries for a sweet-tart variation.
• For mushroom stuffing, sauté sliced mushrooms with the onion and celery.
• For a vegetarian version, replace the chicken broth with vegetable broth.
• Refrigerate leftovers in an airtight container within 2 hours and use within 3 to 4 days.
• Freeze cooled stuffing for up to 3 months and thaw overnight in the refrigerator before reheating.
• Reheat leftovers to an internal temperature of 165°F (74°C), adding a splash of broth if needed to restore moisture.

Nutrition

• Serving Size: 1/12 of recipe
• Calories: 320 kcal
• Sugar: 4 g
• Sodium: 590 mg
• Fat: 17 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.5 g
• Carbohydrates: 35 g
• Fiber: 3 g
• Protein: 7 g
• Cholesterol: 65 mg