Slow Cooker Stuffing


Slow Cooker Stuffing | Cooking Classy

I’ve never dared share a recipe for stuffing yet because it’s one of those things that’s just, well, not very pretty. So what do you do? Toss in a carrot for color and sprinkle on the fresh herbs :). It’s still not pretty but it tastes amazing so who cares?

This has been more go to stuffing recipe for Thanksgiving the last few years and it’s likely going to stay my go to stuffing recipe for many years to come! I always hated stuffing growing up but that’s because we always had the boxed stuff. Once I tried it made from scratch I was hooked! I love all the fresh, real flavor it has when its homemade. This stuffing is packed with fresh herbs, it’s made from freshly dried bread cubes (I listed store-bought bread cubes as an option just in case you don’t have time to make your own) and has just the right amount of butter and veggies.

On Thanksgiving we all know how little oven space is available so it always helps to either be able to make some of it ahead of time or in the slow cooker, which is why I started making stuffing in the slow cooker. Plus, I love the way the slow cooker cooks the stuffing. You get a soft, moist center and deliciously crisp edges. I like to leave stuffing pretty basic but you can definitely add in some mushrooms with this (if doing so add in along with the garlic), or you could add in a pound of cooked sausage when tossing it all together. For this recipe I highly recommend drying your own bread cubes. Today I did a side by side comparison of the version I dried myself (which is that pictured here) and then one using the store-bought bread cubes. The homemade held up much better and just had a better flavor – so I say a day or two before Thanksgiving dry your own and they’ll be ready to use Thanksgiving day. It’s worth the extra effort.

I hope this recipe becomes a staple for your families Thanksgiving dinner too! It’s just one of those timeless classics so we all need a good recipe that will make Mom and Grandma proud.

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Slow Cooker Stuffing

Yield: About 10 servings


  • 2 lbs hearty white sandwich bread, diced into pieces between 1/2 and 3/4-inch thick, or 15 cups store-bought dried unseasoned bread cubes
  • 2 - 3 1/2 cups low-sodium chicken broth, as needed
  • 2 large eggs
  • 1 tsp poultry seasoning
  • 1 tsp salt, or to taste
  • 1/2 tsp freshly ground black pepper, or to taste
  • 3/4 cup unsalted butter, diced into 1 Tbsp pieces
  • 2 cups chopped yellow onion
  • 2 cups chopped celery
  • 1 cup chopped carrot (dice small)
  • 1 large clove garlic, minced
  • 1/4 cup chopped fresh parsley, plus more for garnish
  • 2 1/2 Tbsp chopped fresh sage (or 2 1/2 tsp dried)
  • 1 Tbsp chopped fresh thyme (or 1 tsp dried)
  • 1 Tbsp chopped fresh marjoram (or 1 tsp dried)
  • 2 tsp chopped fresh rosemary (or 1/2 tsp dried, crushed)


  • Preheat oven to 275 degrees (if using store-bought dried bread skip the drying in oven step). Spread bread cubes evenly onto 2 rimmed baking sheets. Bake in preheated oven on alternating oven racks, until bread cubes are dried, while rotating baking sheets and also removing from oven and tossing bread cubes occasionally, about 45 - 55 minutes. Remove from oven and allow to cool (I recommend doing this step a day or two before and storing cooled bread cubes in a gallon size resealable bags).
  • In a bowl mix together 2 cups of the chicken broth with the eggs, poultry seasoning, salt and pepper until well blended. Pour dried bread cubes (I had 17 cups, but this will vary based on density of bread used. I listed to use less store-bought because the cubes are smaller) in a very large mixing bowl.
  • Melt butter in a large non-stick skillet over medium-high heat. Add onion, celery and carrot and saute until soft, about 8 - 12 minutes, adding in garlic during last minute of sauteing. Pour onion mixture, along with parsley, sage, thyme and marjoram over bread cubes in mixing bowl and immediately toss. Then evenly drizzle chicken broth mixture over top and immediately toss to evenly coat. Add in more broth just as needed to moisten bread (you don't want it soaked or it will end up soggy, the bread should hold it shape and doesn't need to be entirely moistened all the way through, I used about 2 1/2 cups).
  • Spray a 6-quart slow cooker with non-stick cooking spray then pour bread cube mixture into slow cooker. Cover and cook on high heat 30 minutes then reduce heat to low and cook 3 1/2 - 5 hours longer. Sprinkle top with more fresh parsley (about 1 Tbsp) and serve warm.
  • Recipe source: adapted slightly from allrecipes and Serious Eats


  • Denise: Can you show us the wrapper of bread you used ? I have made homemade and thought I had hearty bread, only to end up with mushy icky stuff. November 12, 2015 at 3:04pm Reply

    • Jaclyn: I used this kind here: I think it’s mostly a local brand but another similar one is Grandma Sycamore. There are many different brands that would work just make sure it’s not that flimsy delicate sandwich bread. Bread from a bakery like Great Harvest would also be good. Another key is to make sure you thoroughly dry the bread, it should become very crisp and also go easy on the broth. I added a little less than I thought it needed and it turned out perfect. November 12, 2015 at 5:05pm Reply

  • Bella B: I love stuffing Ive never made in a slow cooker before I will have to try this around christmas!
    November 12, 2015 at 4:19pm Reply

  • Natasha @ Salt and Lavender: I think you did a fine job making the stuffing photos look pretty :) November 13, 2015 at 7:54am Reply

  • Chels: This stuffing looks delicious! Stuffing happens to be my favorite side dish. November 13, 2015 at 6:13pm Reply

  • Rachel: This stuffing looks perfect. I would love to make it for Thanksgiving. What would you recommend as far as cooking this in the oven. For me a crockpot isn’t an option. Thanks for any advice :) November 19, 2015 at 4:34pm Reply

  • Rachel: Could you please offer some advice on the best way to cook this without a slow cooker. Thanks so much! November 20, 2015 at 7:21am Reply

  • Lora B.: Would it work ok to use whole wheat bread? Thanks!! November 23, 2015 at 11:05am Reply

  • Maureen: Never in my experience growing up and watching my mom did I ever see anyone adding eggs to stuffing
    Can you give me the purpose of the eggs? Thank you. October 6, 2016 at 1:27pm Reply

  • Lindsey: I will be serving 25 for Thanksgiving. Is it safe to double the recipe for slow cooking? November 18, 2016 at 9:57am Reply

  • Lindsay: Do you mean 15 ounces instead of 15 cups? November 22, 2016 at 12:50pm Reply

    • Jaclyn: No that’s cups :). November 22, 2016 at 7:42pm Reply

  • Valerie Garner: This looks awesome. I’ll bet its nice and moist too since it’s in a slow cooker. Tweeted this. November 22, 2016 at 9:22pm Reply

    • Jaclyn: Thanks for sharing! November 22, 2016 at 9:44pm Reply

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