Slow Cooker Stuffing

This easy, fool-proof slow cooker stuffing is a holiday staple. It can be made in a tradition slow cooker or the Instant Pot. Just set it and forget it!

A serving bowl with slow cooker stuffing ready to be served.

For me, Thanksgiving is all about the CARBS! I’ve never really enjoyed turkey and neither has my husband. We usually end up doing a chicken instead. One of my favorite sides has always been stuffing. My mom’s stuffing to be specific. It’s moist but not mushy, flavorful and so easy to throw together. 

This recipe can be made in the oven, in a slow cooker or in an Instant Pot (using the slow cooker function). I personally use the Instant Pot because I don’t own a slow cooker and I’m always out of oven space! 

A spoonful of easy, slow cooker stuffing.

To make slow cooker stuffing you’ll need to either dry out 12 cups of cubed white bread or purchase bags of already dried bread.

TIME SAVING TIP: If you’re in pinch for time, you can always turn your oven on to 375 degrees and dry out the bread in there. Stir the every 10 minutes until crisp and and dry. This usually takes about 30 minutes or so.

You can also use two types of bread if you prefer a more flavorful stuffing. Just don’t go with anything too overpowering (like rye or sourdough).

A baking sheet with dried white bread for slow cooker stuffing.

If using the oven, simply make the stuffing on the stovetop, then stuff in the turkey or place in a casserole dish or dutch oven, cover, and bake alongside the turkey for 2 hours. 

If using a slow cooker or Instant Pot, saute the vegetables, toss everything together and cook on low for 4 hours. 

Slow cooker stuffing in the slow cooker set for 4 hours on low.

Give it a little toss as you transfer it to a serving dish. If you prefer a crispy top you can always transfer it to the oven to bake for 20 minutes as the turkey is finishing or your rolls are going in the oven. 

An overhead view of mom's classic slow cooker stuffing.

This recipe has always been a favorite of mine, I hope it will become a favorite of yours too. It’s made with simple ingredients, only takes a few minutes to prepare, and the rest is left to the oven, slow cooker, or Instant Pot. It’s not fussy or time-consuming, and there’s no need to babysit this one! The slow cooker stuffing is a keeper!

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Slow Cooker Stuffing

Yield: 8-10 servings
Prep Time: 15 minutes
Cook Time: 4 hours 5 minutes
Total Time: 4 hours 20 minutes
This easy, fool-proof slow cooker stuffing is a holiday staple. It can be made in a tradition slow cooker or the Instant Pot. Just set it and forget it!

Ingredients

  • 1/3 c. (5 tbsp.) unsalted butter
  • 1 medium yellow onion, diced
  • 3 stalks celery, thinly sliced
  • 12 c. dried white bread*
  • 1 1/4 tsp. coarse kosher sea salt
  • 1 tsp. dried sage
  • 1/2 tsp. dried parsley
  • 1/2 tsp. dried rosemary, minced
  • 1/2 tsp. dried thyme
  • 1/2 tsp. ground black pepper
  • 1/4 tsp. celery salt
  • 1 (14 oz.) can low-sodium chicken broth or stock

Instructions

For the slow cooker or Instant Pot:

  1. Turn on to SAUTE mode, once hot add the butter. Saute onion and celery until tender, about 5 minutes.
  2. Add bread, salt, sage, parsley, rosemary, thyme, pepper, and salt, toss to combine.
  3. Drizzle chicken broth over top, toss to combine.
  4. Cover and SLOW COOK on LOW for 3 1/2 to 4 hours.
  5. Transfer to a buttered oven-proof serving dish and bake for at 350 degrees for 20 minutes if crispier stuffing is preferred.

For the oven:

  1. Preheat oven to 350 degrees.
  2. In a skillet or Dutch oven set over medium heat, add the butter. Once melted, saute onion and celery until tender, about 5 minutes.
  3. Add bread, salt, sage, parsley, rosemary, thyme, pepper, and salt, toss to combine.
  4. Drizzle chicken broth over top, toss to combine.
  5. Cover with foil and bake for 1 1/2 - 2 hours. Remove the foil around during the last 20 minutes of bake time if crispier stuffing is preferred.

Notes

*Or 6 cups of white and 6 cups of another bread.

-If you want to use fresh herbs, simply replace dried herbs with: 1 1/2 tablespoons freshly minced sage and 1 tablespoon each freshly minced parsley, rosemary, and thyme.

Did you make this recipe? Share it on Instagram and tag it #LMSbakes. I love to see your creations!