Slow Cooker Stuffing Recipe

Slow cooker stuffing, a classic holiday side dish!

4.56 from 9 votes

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!

Prep Time15

Cook Time4 5

Total Time4 20

Course: Salads & Sides, Side Dish

Cuisine: American

Servings: -10 servings

Calories: 1030kcal

Author: Andrea

Equipment

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:

Turn on to SAUTE mode, once hot add the butter. Saute 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, toss to combine.
Cover and SLOW COOK on LOW for 3 1/2 to 4 hours.
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:

Preheat oven to 350 degrees.
In a skillet or Dutch oven set over medium heat, add the butter. Once melted, saute 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, toss to combine.
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.

Nutrition