Slow Cooker Stuffing is so easy to make and is full of flavorful herbs. This crockpot side dish will save oven space and be a hit alongside your turkey.
Either leave the cubed bread out for 8-12 hours to get stale, or arrange the bread cubes on baking sheets and bake in a preheated 350° oven for 10-15 minutes to dry out.
To make the slow cooker stuffing
In a large skillet over medium heat, melt the butter. Once melted, add the onions and celery and saute until soft, about 10 minutes.
In a large mixing bowl, toss sauteed vegetables with the bread cubes.
Add the parsley, poultry seasoning, sage, salt and pepper and toss again.
In a small bowl, whisk together the chicken stock and eggs. Add to the bread cube mixture and toss until well combined.
Spray a 6 quart slow cooker with non-stick spray and pour in the stuffing mixture.
Cover and cook on LOW for 4-5 hours.
Notes
Use dinner rolls or a loaf of hearty bread (french, sourdough, etc.) to make the bread crumbs.
If your bread is especially dry, you may need to use an additional cup of stock (making 4 cups total).
To keep the stuffing vegetarian, use vegetable stock in place of chicken stock.
Stuffing can be prepped the day before and kept in the fridge.
If you don't want to use fresh bread, you can use two bags (24 oz) of the cubed stuffing (seasoned or unseasoned). If you go that route, you'll likely need more broth (4 cups instead of 3).
If you want add meat, you can brown a pound of mild Italian sausage with the butter, onion, and celery.
Store leftovers covered in the fridge for up to 3 days.
Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.