Slow Cooker Stuffing

November 11, 2015

Slow Cooker Stuffing this is my families favorite and will likely become your go-to Thanksgiving stuffing recipe too! It’s perfectly moist (not soggy), you get nice crisp edges, and it’s deliciously flavorful (thanks to all the butter and herbs). Plus this slow cooker method frees up oven space.

Stuffing in slow cooker. Made with bread cubes, celery, carrots, onions, herbs, broth and butter.

My Favorite Slow Cooker Stuffing Recipe!

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.

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.

Dry bread cubes in extra large mixing bowl, first step to make stuffing.

How to Make Stuffing in the Slow Cooker

  • Preheat oven to 275 degrees.
  • Dry bread cubes on baking sheet in oven (about 45 minutes).
  • Mix chicken broth with the eggs, poultry seasoning and S&P.
  • Pour dried bread cubes into a very large mixing bowl.
  • Saute onion, celery and carrot in butter until soft, saute with garlic near end.
  • Pour onion mixture and herbs over bread cubes and toss.
  • Toss with chicken broth mixture, add more broth if needed.
  • Pour bread cube mixture into greased slow cooker.
  • Cook on high heat 30 minutes then reduce heat to low and cook 3 1/2 – 5 hours longer.

Adding butter sautéed veggies and herbs to bread cubes in mixing bowl for stuffing.

Tips for Slow Cooker Stuffing

  • 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 bread holds 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 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.

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!

Stuffing in slow cooker before cooking.

More Thanksgiving Recipes You’ll Love!

Close up image of a scoop of stuffing.

Slow Cooker Stuffing

5 from 9 votes

This is my families favorite and will likely become your go-to Thanksgiving stuffing recipe too! It's perfectly moist (not soggy), you get nice crisp edges, and it's deliciously flavorful (thanks to all the butter and herbs). Plus this slow cooker method frees up oven space. The perfect stuffing!

Servings: 12
Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes

Ingredients

  • 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)

Instructions

  1. Preheat oven to 275 degrees. Spread bread cubes evenly onto 2 rimmed baking sheets. 

  2. 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. 
  3. Remove from oven and allow to cool.**

  4. In a bowl mix together 2 cups of the chicken broth with the eggs, poultry seasoning, salt and pepper until well blended. 
  5. Pour dried bread cubes (I had 17 cups) into a very large mixing bowl.

  6. 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. 
  7. Pour onion mixture, along with parsley, sage, thyme, marjoram and rosemary over bread cubes in mixing bowl and immediately toss. 

  8. Evenly drizzle chicken broth mixture over top and immediately toss to evenly coat. Add in more broth just as needed to moisten bread.***

  9. Spray a 6-quart slow cooker with non-stick cooking spray then pour bread cube mixture into slow cooker. 
  10. 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 Notes

  1.  If using store-bought dried bread skip the drying in oven step.
  2. I recommend doing this step (drying bread cubes) a day or two before and storing cooled bread cubes in a gallon size resealable bags.
  3. You don't want the bread cubes 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. Recipe source: adapted slightly from allrecipes and Serious Eats
Nutrition Facts
Slow Cooker Stuffing
Amount Per Serving
Calories 342 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Cholesterol 57mg19%
Sodium 614mg27%
Potassium 274mg8%
Carbohydrates 42g14%
Fiber 3g13%
Sugar 5g6%
Protein 6g12%
Vitamin A 2420IU48%
Vitamin C 6mg7%
Calcium 237mg24%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: American
Keyword: Stuffing Recipe
Author: Jaclyn

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57 Comments

  • Michelle P

    I made this recipe this Thanksgiving, even though I was honestly a little skeptical that a slow cooker could produce the crunchiness I love in oven-baked stuffing…but I was wrong! This was the perfect texture!! In fact, we all agreed it was even better than oven-baked because there were so many crunchy sections and the perfect amount of moisture in the soft sections. It was delicious! I followed the advice of another review and put a dishcloth under the lid to absorb extra moisture, and that seemed to work really well! I ended up using about 3 C of chicken stock and it was perfect. We will definitely be making this every year! Thank you!

  • Rhonda

    Hi! I don’t see in the instructions where the rosemary or sage are used. What do I do with those ingredients? Thanks!

  • cheryl maher

    can you put togeher the day before refrigerate and then cook on thanksgiving day

    • Jaclyn

      Jaclyn Bell

      I haven’t tested but I’ve done something similar with overnight french toast and bread pudding so I’m guessing it would work it might just need a bit more time starting out cold.

  • Emily

    Just wanted to say I have used this recipe for the last 2 years and plan on using it this year as well. I hated stuffing growing before this recipe! I use the store-bought bread crumbs and mostly all dried seasonings, but fresh parsley though. It turns out so good! I do usually need to place a clean kitchen towel over the top of the crockpot before putting the lid on. This helps soak up the excess moisture so my stuffing isn’t too soggy, usually because it is finished and ready to go before my other food is.

    Thank you for a Thanksgiving staple!

  • Gail

    I put sautéed chicken livers and onions into a mixture of bread and egg and chicken broth and bake until
    Stuffing consistently g

  • Bette

    I’m excited reading all the comments. I’m going to try a ‘test run’ today. Thanks,

  • Natalie

    Loved this recipe. Used it today. I did not use carrots. Instead I used mushrooms. It was so great!! Perfect stuffing. At hour 6 I stirred it. The edges were crispy and delicious. I then let it sit for an additional 30 min. It was great

  • Emily

    We usually put pork sausage in our stuffing. Do you think this would be fine to add to the recipe?

    • Francine

      I too would like to know if it is 0key to add a pound of cooked sausage to the recipe before you add it into the slow cooker.Any danger of salmonella?