Holiday cooking just got easier with our fool-proof Slow Cooker Stuffing. Made in a slow cooker, it’s the perfect set-it-and-forget-it dish for your festive table.
You are going to love this Slow Cooker Stuffing recipe! It is a flavorful, hands-off way to prepare this classic holiday side dish with ease. Made with cubes of hearty bread, onions, celery, herbs, and savory broth, it cooks low and slow until the bread is tender on the inside with just the right amount of crispy edges around the sides of the slow cooker. The gentle cooking process allows all the flavors to meld beautifully, creating a comforting, aromatic dish that pairs perfectly with turkey, ham, or any festive centerpiece.
For more Thanksgiving side dish recipes you have to check out my Creamy Green Bean Casserole, Candied Yams, and Skillet Mac and Cheese.
Table of Contents
Why We Love Slow Cooker Stuffing
- This Slow Cooker Stuffing recipe uses simple ingredients you likely already have at home.
- Making Slow Cooker Stuffing is not fussy or time-consuming, and there’s no need to babysit this one.
- Slow Cooker Stuffing allows you to focus on enjoying the holiday instead of constantly cooking.
Recipe Ingredients
- Yellow Onion: Provides a sweet and savory flavor.
- Celery: Adds a fresh flavor and crunchy texture.
- Low-Sodium Chicken Broth: Infuses the stuffing with a savory taste.
See the recipe card for full information on ingredients and quantities.
Variations
You can incorporate chopped apples or dried cranberries for a hint of sweetness, add cooked sausage for extra savory depth, or mix in cooked vegetables for added texture and flavor to your Crockpot stuffing.
How to Make Slow Cooker Stuffing
For the Slow Cooker or Instant Pot
Step 1: Turn on to SAUTE mode. Once hot, add the butter. Sauté onion and celery until tender, about 5 minutes.
Step 2: Add bread, salt, sage, parsley, rosemary, thyme, pepper, and kosher salt. Toss to combine.
Step 3: Drizzle chicken broth over top, and toss to combine.
Step 4: Cover and SLOW COOK on LOW for 3 ½ to 4 hours.
Step 5: Transfer to a buttered oven-proof serving dish and bake at 350°F (175°C) for 20 minutes if crispier stuffing is preferred.
For the Oven
Step 1: Preheat oven to 350°F (175°C).
Step 2: In a large skillet or Dutch oven set over medium heat, add the butter. Once melted, sauté onion and celery until tender, about 5 minutes.
Step 3: Add bread, salt, sage, parsley, rosemary, thyme, pepper, and salt. Toss to combine.
Step 4: Drizzle chicken broth over top, and toss to combine.
Step 5: Cover with foil and bake for 1 ½ – 2 hours. Remove the foil around during the last 20 minutes of baking time if crispier stuffing is preferred.
Expert Tips
- Achieve Extra Moisture: To ensure extra moisture, gradually add more chicken broth while tossing the bread mixture. Keep an eye on the texture, ensuring the bread absorbs the broth without becoming soggy.
- Grease the Cooker: Lightly grease the inside of your slow cooker or Instant Pot before adding the stuffing mixture. This prevents sticking and makes cleanup easier.
FAQs
Dried white bread is ideal, but any sturdy bread like French or Italian can work. Ensure the bread is slightly stale to absorb flavors well without becoming too mushy.
Yes, you can add eggs to this stuffing recipe. Beat one or two eggs in a separate bowl and mix them into the stuffing mixture. This can help bind the ingredients together and provide a slightly richer texture.
Storage Info
To STORE Slow Cooker Stuffing, place leftovers in an airtight container and refrigerate for up to 3-4 days. You can also FREEZE it for up to 3 months. To reheat, thaw frozen stuffing in the refrigerator overnight.
REHEAT in the oven at 350°F (175°C) covered with foil for 20-30 minutes, or until warmed through. For a crispy top, remove the foil during the last 10 minutes of heating.
Slow Cooker Stuffing Recipe
Recommended Products
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 ounces can low-sodium chicken broth or stock
Instructions
For the Slow Cooker or Instant Pot:
- Turn on to SAUTE mode. Once hot, add the butter. Sauté onion and celery until tender, about 5 minutes.
- Add bread, salt, sage, parsley, rosemary, thyme, pepper, and kosher salt. Toss to combine.
- Drizzle chicken broth over top, and toss to combine.
- Cover and SLOW COOK on LOW for 3 ½ to 4 hours.
- Transfer to a buttered oven-proof serving dish and bake at 350°F (175°C) for 20 minutes if crispier stuffing is preferred.
For the Oven:
- Preheat oven to 350°F (175°C).
- In a large skillet or Dutch oven set over medium heat, add the butter. Once melted, sauté onion and celery until tender, about 5 minutes.
- Add bread, salt, sage, parsley, rosemary, thyme, pepper, and salt. Toss to combine.
- Drizzle chicken broth over top, and toss to combine.
- Cover with foil and bake for 1 ½ – 2 hours. Remove the foil around during the last 20 minutes of baking time if crispier stuffing is preferred.
Came out fluffy and rich, definitely making this for the holidays again.
I love the idea of cooking stuffing a Slow Cooker. Stuffing is a favorite of mine!