Slow Cooker Stuffing


This Slow Cooker Stuffing is my families favorite! It will likely become your go-to Thanksgiving stuffing recipe too – it’s flavorful, it frees up the oven (for those of you who are cooking it in a casserole dish) and you get those deliciously crisp edges from the sides of the slow cooker, something that stuffing it into the turkey definitely lacks.

Slow Cooker Stuffing | Cooking Classy

This has been my favorite 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.



Slow Cooker Stuffing | Cooking Classy

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.

Slow Cooker Stuffing | Cooking Classy

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.

Slow Cooker Stuffing | Cooking Classy

I hope this recipe does become a staple for your families Thanksgiving dinner! It’s just one of those timeless classics that won’t go out of style. It’s just good for the soul comfort food!

Slow Cooker Stuffing | Cooking Classy


Slow Cooker Stuffing

5 from 4 votes

Yield: About 10 - 12 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)


  1. 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).
  2. 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.
  3. 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).
  4. 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.
  5. 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

    • Mary: My family is from Arkansas. Mom and grandma always put an egg or two in the dressing concoction. It helped it to “set”. It held it’s shape when you scooped some from the pan. November 19, 2017 at 3:52pm 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

  • Nodrama4mama: I’m thinking of mixing sourdough and pumpernickel. Think that would work? November 2, 2017 at 11:54am Reply

    • Jaclyn: Yes that should be fine. I hope you love it! November 2, 2017 at 9:02pm Reply

  • Jessica: Do you think using a plastic insert in the crockpot (for easy clean up) would not allow the edges to crisp up? November 15, 2017 at 1:34pm Reply

  • Margaret: I’m in the midst of pre-making turkey gravy. Could I use some of the broth from that before I proceed to making the roux for the gravy? November 15, 2017 at 3:26pm Reply

  • Sandra Elliott: Would this recipe work for scalloped oysters? November 18, 2017 at 7:03am Reply

  • Sandra Elliott: Would this work for scalloped oysters? November 18, 2017 at 7:03am Reply

  • Monica: The recipe says 10 servings, how much is each serving? November 18, 2017 at 6:00pm Reply

    • Jaclyn: Sorry I can’t say exactly in a measurement, I usually just base it off of how many servings my family gets out of a recipe. November 21, 2017 at 11:30pm Reply

  • Tulsi: Can you make this in the oven? If so, how? :) November 19, 2017 at 4:30pm Reply

  • Sally: Would the same apply if I tried making this with cornbread instead of regular white bread? November 20, 2017 at 1:40pm Reply

    • Jaclyn: I think the ratios would be different, I couldn’t say for sure without further recipe testing sorry! November 21, 2017 at 11:26pm Reply

  • Mary Sicari: I always toast my own croutons as this recipe instructs and I use fresh parsley but do the dried spices. I get so many compliments and people saying they usually don’t like stuffing but love this one. So thank you for another great recipe! November 21, 2017 at 10:53am Reply

    • Jaclyn: I’m so glad you like this slow cooker stuffing recipe Mary! Thanks for your review! November 21, 2017 at 11:25am Reply

  • Danielle: I mistakenly bought sour dough bread instead of white!! Do you think this will be ok, or should I go buy white? I don’t have enough experience making stuffing to know how big of a difference it will make. November 21, 2017 at 12:27pm Reply

    • Jaclyn: I haven’t yet made sourdough stuffing (I love sourdough french toast though), I’d say as long as you love the pronounced flavor of sourdough it should be fine. There are sourdough stuffing recipes out there so some people do love it - November 21, 2017 at 11:00pm Reply

  • Dawn: Jaclyn, thank you for this crockpot recipe! I was wondering if I could assemble this the day before, in the inner crock”pot”, and then slip it in to cook the day of. I imagine it’s possible, as I have done it with baking versions, but any advice or experience you’ve had on premixing would be greatly appreciated. Thanks in adavance! November 21, 2017 at 3:31pm Reply

    • Jaclyn: I haven’t tried doing the filling in advance but it’s similar to a french toast casserole or bread pudding (just not as much liquid) so it would probably be fine to prep the filling in advance as long as the bread is hearty (something like la brea) and will hold up well in the fridge overnight. November 21, 2017 at 10:50pm Reply

      • Dawn: Thank you! I actually have no more room in my refrigerator, so I will be assembling the day of, but, I am really looking forward to this dish and the convienance of having it in the crockpot. Thank you for your response, and Happy Thanksgiving!
        I will be sure to rate this dish afterwards : ) November 22, 2017 at 12:18pm Reply

  • Ashley Palmer: Can i leave it in the crock pot on warm longer than 5 hours?? Or will it ruin the consistency?? November 23, 2017 at 1:01am Reply

  • Amy Karpinski: I have made this stuffing for the last 3 years and its so good! Not too dry, not too soggy. Plus, it saves room in the oven! November 24, 2017 at 10:47am Reply

    • Jaclyn: Me too! Glad you like – thanks Amy! November 27, 2017 at 2:29pm Reply

  • Emily: We usually put pork sausage in our stuffing. Do you think this would be fine to add to the recipe? December 21, 2017 at 9:02am Reply

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