Slow Cooker Stuffing is a savory side dish that everyone will love and an EASY way to free up valuable oven space this Thanksgiving!
Side Dishes are a must for Thanksgiving dinner, and I’m just about done with holiday sides meal prep. You can also add my Easy Mashed Potatoes or my Slow Cooker Sweet Potatoes to your dinner table this holiday season!
Sabrina’s Slow Cooker Stuffing Recipe
Slow Cooker Stuffing is a traditional Thanksgiving side dish, but this version is made in the slow cooker to give you room in the oven for more important things, like pumpkin pie! This stuffing has all the flavor that you need with the convenience of the slow cooker. It will be a holiday favorite for the cook and your guests!
Recipe Card
Ingredients
- 1/2 cup butter
- 1 yellow onion , chopped
- 2 cups celery , chopped
- 2 teaspoons kosher salt
- 1/2 teaspoon coarse ground black pepper
- 4 cups chicken broth
- 1 teaspoon poultry seasoning
- 1 teaspoon dried sage
- 2 large eggs , beaten
- 12 cups stale bread , chopped (I used a loaf of french bread I cut up and let sit out 24-48 hours in a single layer)
Instructions
- In a large pot add the butter, onion, celery, salt and pepper and cook on medium heat for 3-4 minutes before turning off the heat and adding in the broth, poultry seasoning, sage and eggs, whisking together until combined and no extra liquid is sitting in the bottom of the pot (this is important to have it cook evenly).
- Add the bread to the slow cooker and pour over the egg mixture, tossing together until well combined.
- Cook on low for 4-5 hours then uncovered for 30 minutes on high.
Nutrition
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Sabrina’s Tip
I’ve also made this recipe with day old cornbread in a skillet before. Whichever bread cubes you use, I always recommend having some chicken broth on the stove so you can continually give the stuffing moisture as needed, because the oven tends to dry it out.
Table of contents
About This Recipe
There are only a few key ingredients here, this stuffing doesn’t need much prep time. Celery, onions, and sage add the key flavors to this dish, with stale bread cubes giving it texture. Then you just put the lid on the slow cooker, set the total time for 4-5 hours, and forget about it. My favorite part is that you don’t have to watch it as closely as you would if it were in the oven. The edges turn out crispy, and the inside is soft and full of flavor.
Can this be made ahead of time?
You can make a ahead stuffing that only takes a few quick steps to put together on Thanksgiving. Mix the bread and seasoning in one bag and the vegetables in another. At the last minute, combine everything with the eggs and broth. This keeps the bread cubes from getting too soggy before the stuffing is cooked, and it’s also better for food safety. Another option is to assemble this whole stuffing in a baking dish, then freeze it until you’re ready to cook.
Cooking Tips & Tricks
- Use a crock pot liner; the only cleanup you’ll have to do is throw away the bag. So you can spend Thanksgiving eating instead of cleaning!
- When the dressing is done cooking, have some broth on the stove. If it dried out at all, add some broth to the crock pot by the ladleful until it has a good texture again. This is more important if you’re baking it in the oven, but it’s good to have just in case.
How To Store
- Serve: Serve at room temperature for up to 2 hours.
- Store: Leftover stuffing will keep in an airtight container for 3-4 days in the refrigerator.
- Freeze: You can freeze the stuffing up to 3 months in the freezer.
Ideas to Serve
I love Thanksgiving leftovers but I don’t always have enough of everything to make a full plate. Use leftover stuffing to make a casserole! Layer stuffing, cranberry sauce, turkey, and gravy together on the day after Thanksgiving to make a leftovers casserole! Just bake at 350 degrees F until everything is warmed through.
Oven Method
Sauté the onions and celery in a large skillet while mixing everything else together in a large bowl. When the onions are translucent, stir everything together in the skillet and transfer to the oven. Cook 30-40 minutes until the top looks golden brown and the sides look slightly crispy.
Frequent Questions
Traditional Thanksgiving stuffing uses a few simple ingredients, bread, celery, onions, and spices. But you can also add fresh herbs, dried fruits like raisins or dates, nuts, apples, or even meat like Italian sausage or roast pork. Stuffing is usually cooked inside of a turkey in the oven, but my aim is to make life easier so I used the crock pot.
Set the timer for 4 hours, then check and see if it’s done cooking. If it still looks a little bit uncooked, cook for an additional hour, then remove the lid and cook uncovered for the last 30 minutes. This helps crisp up the top, just like it was made in the oven.
Stuffing and dressing are similar in that they have the same ingredients. But stuffing is what is actually stuffed inside the turkey, while dressing is made in a separate dish outside of the bird. Most people use them interchangeably on Thanksgiving, so don’t worry about it too much.
Related Recipes
More Thanksgiving Sides
Photos used in previous posts:
Excellent stuffing, much better than in a cassarole dish in the oven. Flavorful and moist. Added sausage to the sauté before adding to the crock pot. Just like stuffing done in the turkey. Thanks!
You’re welcome!
If I double the recipe do I need to increase the cooking time?
Yes, probably by an hour. Enjoy!
This stuffing looks really amazing!
Thanks, Sandra!
This is the most perfect looking stuffing!
Thanks, Cathy!
So easy and delicious! Can’t wait to try this out!
Enjoy!
These are gorgeous! I will definitely have them on my table, perfect for holidays!
Looks like a delicious recipe for my slow cooker!
Definitely!
I’m all about using my slow cookers as much as possible during the holidays. So much easier and frees up my oven.
Definitely!
Just curious, why eggs? I’ve never put eggs in my dressing recipes, what does it do?
It helps bind it together some, so it’s not just loose crumbs
Such a lifesaver to be able to make it in the slow cooker and use less of that precious oven space! Total comfort food for sure.
Oh, definitely!