Easy Slow Cooker Stuffing

wooden spoon scooping stuffing from a slow cooker.

5 from 1 vote

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.

Prep Time 30

Cook Time 4

Total Time 4 30

Servings servings

Author Melissa Williams

Equipment

Slow Cooker

Ingredients

12 cups hearty bread cubed small (french, sourdough, etc.)
¼ cup salted butter
4 ribs celery chopped small
1 large onion diced
¼ cup fresh parsley minced
2 teaspoons poultry seasoning
½ teaspoon dried sage
2 teaspoons salt
1 teaspoon black pepper
3 cups chicken stock
2 large eggs

Instructions

To prepare bread crumbs

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.
12 cups hearty bread

To make the slow cooker stuffing

In a large skillet over medium heat, melt the butter. Once melted, add the onions and celery and sauté until soft, about 10 minutes.
1/4 cup salted butter, 4 ribs celery, 1 large onion
In a large mixing bowl, toss sauteed vegetables with the bread cubes.
Add the parsley, poultry seasoning, sage, salt and pepper and toss again.
1/4 cup fresh parsley, 2 teaspoons poultry seasoning, 1/2 teaspoon dried sage, 2 teaspoons salt, 1 teaspoon black pepper
In a small bowl, whisk together the chicken stock and eggs. Add to the bread cube mixture and toss until well combined.
3 cups chicken stock, 2 large eggs
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

For meat, brown 1 lb of mild Italian sausage with butter, onion, and celery.
Store leftovers covered in the fridge for up to 3 days.

Herbs for Stuffing:

Parsley: Fresh, clean, peppery taste.
Sage: Fresh has hints of lemon & mint, slightly peppery.
Rosemary: Strong flavor, use sparingly; peppery, minty, sage-like.
Thyme: Balances savory, sweet, floral, and woodsy notes.

Drying Out Bread:

Overnight method: Cube and let sit out overnight to dry.
Quick method: Cube and bake at 170°F for 1 hour until dry and crisp.

Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.

Nutrition