Slow Cooker Stuffing
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This Slow Cooker Stuffing is a total game changer for Thanksgiving! Not only does it free up precious oven space on the big day, but it’s also based on a family recipe we’ve been making for years. With just 9 simple ingredients, the slow cooker does all the hard work, leaving you with perfectly seasoned, fluffy stuffing—no oven required!
If you’re in full holiday mode and looking for more ways to make your Thanksgiving stress-free, check out my full list of holiday recipes. Pair this stuffing with a Slow Cooker Turkey Breast for a simple, no-fuss meal. And if you’re craving more classic flavors, I’ve got a traditional stuffing recipe too! Don’t forget to finish things off with a Slow Cooker Pumpkin Pie for the ultimate slow cooker Thanksgiving feast!
Why You’ll Love This Recipe
- Easy to make: Just 9 simple ingredients, no complicated steps.
- Set it and forget it: The slow cooker does all the hard work for you!
- Oven space saver: No need to use the oven, perfect for freeing up space for other holiday dishes.
“I found this stuffing recipe a while back and it has been a hit every year! I will never use another stuffing recipe. It’s the easiest thing I’ve ever made for Thanksgiving. “
If there’s one recipe you need to add to your holiday lineup, it’s this CrockPot Stuffing. It’s not just easy—it’s the single most popular holiday recipe on my entire site! With just 9 ingredients and the magic of a slow cooker, you can have perfectly fluffy, seasoned stuffing without even touching the oven. Toss everything in, set it, and forget it while you focus on all the other Thanksgiving chaos (or sneak in a little time for yourself, no judgment here).
And can we talk about the oven space? You know how it’s always the biggest battle on Thanksgiving. With this stuffing, the slow cooker does the heavy lifting, freeing up your oven for turkey, pies, or whatever else you’ve got going. It’s the ultimate holiday hack, and trust me, once you try it, you won’t go back to the old way of making stuffing!
Ingredients You Need
This crock pot stuffing recipe is simple but packed with flavor! Here’s a breakdown of the key ingredients and a few tips to help you get the best results:
- Plain Cubed Bread: I like to use Pepperidge Farm cubed bread—it’s already dried, which helps it hold up during the long slow cooking process. Regular bread cubes work great too, just make sure they’re not too soft.
- Onion: Adds a subtle sweetness and flavor base for the stuffing. Make sure to chop it finely so it cooks evenly.
- Celery: Provides a nice crunch and classic stuffing flavor. Try to cut the celery into small, even pieces to distribute it throughout the stuffing.
- Seasonings: A perfect blend of parsley, sage, thyme, marjoram, salt, and pepper. These are the classic herbs that give stuffing its signature taste, so don’t skimp!
- Chicken Broth: Keeps everything moist and adds depth of flavor. Use a low-sodium version so you can control the salt level.
With these ingredients, you’ll have a flavorful and perfectly textured slow cooker dressing that’s sure to be a hit at your holiday table!
Using Fresh Bread for Stuffing
If you’re using fresh bread for this Slow Cooker Stuffing recipe, don’t worry—it’s totally doable with a few adjustments! Fresh bread has more moisture than dried, which can make your stuffing soggier if you’re not careful. Here’s how to prep fresh bread for the best results:
- Dry it out: To mimic the texture of cubed, dried bread, cut your fresh bread into cubes and spread them in a single layer on a baking sheet. Bake at 250°F for about 20-30 minutes, tossing occasionally, until they’re dry and slightly crisp. This will help them soak up all that delicious broth and seasoning without turning mushy.
- Adjust the broth: Fresh bread might not need as much broth, so keep an eye on the consistency. Start with a little less liquid and add more as needed to keep your stuffing perfectly moist without being too soggy.
Drying out your bread ensures it can stand up to the slow cooking process while still giving you that delicious stuffing texture!
How To Make Slow Cooker Stuffing
Making crock pot Stuffing is incredibly easy and perfect for freeing up oven space on busy holiday cooking days. With just a few steps, you’ll have a flavorful side dish ready to go, all without the fuss of traditional methods.
- Add ingredients: Place the cubed bread, chopped onion, celery, seasonings, and chicken broth into your slow cooker.
- Stir: Give everything a good stir to ensure the ingredients are evenly mixed and the bread is well-coated with broth.
- Cook: Cover the slow cooker with the lid and cook on high for 3-4 hours.
- Check halfway through: At the halfway point, remove the lid, stir the stuffing, and add more liquid if needed to keep it moist.
And that’s it! Delicious, easy stuffing in the slow cooker – without the oven.
Helpful Recipe Tips
- Try using a slow cooker liner (affiliate) to help with clean up.
- Check on your stuffing stuffing periodically. Stir and add liquid as needed to avoid overcooking.
- We have found that a 6 qt. slow cooker (affiliate) works best for this recipe.
- We love this with a helping of Turkey Gravy on top!
Storage and Make-Ahead Instructions
This Slow Cooker Stuffing is perfect for making ahead of time and stores beautifully!
- Make-Ahead: You can prepare all the ingredients the day before. Simply mix everything together and place it in the slow cooker insert. Cover it and store it in the refrigerator overnight. When you’re ready to cook, pop the insert back into the slow cooker, and you’re good to go!
- Storage: Leftover stuffing can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until warmed through.
- Freezing: To freeze, let the stuffing cool completely, then store it in an airtight, freezer-safe container or bag. It will last in the freezer for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
Make-ahead and storage options make this dish even more convenient for busy holiday cooking!
Expert Tips:
Use Dried Bread: Drier bread works best for stuffing, as it soaks up the broth without becoming too mushy. If using fresh bread, dry it out in the oven at 250°F for 20-30 minutes.
Add Liquid Slowly: Start with the recommended amount of chicken broth and check halfway through. If it looks too dry, add more broth ¼ cup at a time. This ensures your stuffing stays moist but not soggy.
Don’t Overcook: Keep an eye on the cooking time! Slow cookers vary, so check at the 3-hour mark. You want the stuffing to be tender but not falling apart.
Stir Halfway: Stirring halfway through helps distribute moisture and ensures even cooking, so don’t skip this step!
Customize the Seasoning: Feel free to adjust the seasonings to suit your family’s taste. If you love more sage or thyme, go ahead and add a little extra!
Crispy Top Option: If you prefer a crispy top, transfer the stuffing to an oven-safe dish and broil it for a few minutes after slow cooking to get that perfect golden finish.
Recipe FAQs
For stuffing, the bread should be completely dry and slightly stale. It needs to be dry enough to absorb the broth and seasonings without turning mushy. Ideally, you want to use bread that’s been left out for a day or two. If you’re short on time, you can speed up the process by toasting the bread cubes in the oven at 250°F for 20-30 minutes until they’re crisp and dry.
Stuffing typically cooks on high for 3-4 hours in the slow cooker. Be sure to check and stir halfway through to ensure even cooking and moisture distribution.
No, you don’t need to pre-cook the vegetables. They will soften as they cook in the slow cooker with the stuffing. Just make sure to chop them into small, even pieces for even cooking.
Yes, you can add cooked sausage, bacon, or even ground beef to stuffing for extra flavor and heartiness. Just be sure to cook the meat fully before adding it to the slow cooker.
Once the stuffing is cooked, you can keep it warm in the slow cooker on the “warm” setting. To prevent it from drying out, add a little extra broth if needed and stir occasionally to maintain moisture.
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Slow Cooker Stuffing
Ingredients
- 1 (12oz) bag plain cubed bread
- 1 cup diced onion
- 1 cup diced celery
- 1 tablespoon dried parsley
- 1/4 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups chicken broth
Instructions
- Start by placing your cubed bread, chopped onion, celery, seasonings, and chicken broth into your greased slow cooker. Make sure everything is evenly spread out.
- Once all the ingredients are in, stir thoroughly to ensure the seasonings and broth coat the bread evenly.
- Place the lid on the slow cooker and set it to cook on high for 3-4 hours.
- About halfway through the cooking process (around 1.5-2 hours in), carefully remove the lid, stir the stuffing to prevent it from sticking to the sides, and check for moisture.
- If the stuffing looks too dry, add a little more chicken broth, about ¼ cup at a time, until it reaches your preferred consistency.
- Once the time is up, the stuffing should be tender and flavorful, with just the right amount of moisture.
- Serve straight from the slow cooker or transfer to a serving dish!
Video
Notes
- Try using a slow cooker liner to help with cleanup.
- We have found that a 6 qt. slow cooker works best for this recipe.
- Add Liquid Slowly: Start with the recommended amount of chicken broth and check halfway through. If it looks too dry, add more broth ¼ cup at a time. This ensures your stuffing stays moist but not soggy.
- Try this recipe method with your favorite stuffing recipe!
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
More Must-Try Thanksgiving Recipes
- Leftover Thanksgiving Stuffed Shells
- Smoked Turkey Breast
- Slow Cooker Pumpkin Pie
- Green Bean Casserole
- Apple Pie Moonshine
- Easy Pumpkin Pie Truffles
- Pumpkin Spice Latte Truffles
My family loves this stuffing! I have it on Thanksgiving & Christmas! I make a double batch so everyone can take some home with other leftovers. Thank you so much for sharing ❤️🦃
Thank you so much for sharing this! It makes me so happy to hear your family loves the stuffing and that it’s become part of your holiday traditions. Making a double batch is such a great idea—leftover stuffing is the best! I’m so glad you’ve made it a staple for both Thanksgiving and Christmas.
please don’t come at me! first time trying this and I truly don’t know, that’s why I coming for advice from seasoned cooks..like yourselves.
here is my question, the veggies I put them in raw or do I saute them?
thanking you all.
Hi Helen, this is the safest space to ask any question. I started this site because I had no idea how to cook and decided to teach others who started in a similar situation. And that question is actually fantastic. I didn’t find it necessary to cook any of the vegetables before adding them to the slow cooker. They all softened and cooked with the bread.
I use this recipe every year. I love it.
Thanks for taking the time to review, Michell!
I found this stuffing recipe a while back and it has been a hit every year! I will never use another stuffing recipe. It’s the easiest thing I’ve ever made for Thanksgiving. We have a vegan household member, so I just use veggie broth instead of chicken broth and you would never know the difference. I also prefer unseasoned bread cubes so I can adjust the seasonings myself without the cube seasoning blending in. I happen to have the exact same crockpot that is shown on the recipe and I double it and it still fits! I do find that I have to stir it to ensure that it gets mixed properly. Try it, you won’t be disappointed!
Well, this was a comment that truly made my entire day. Thank you! I love this recipe too but I always worry how it turns out for others. I really appreciate you taking the time to review.
Jessica,
3 to 4 hours on high as it states in your above recipe? Or is it on low?
Thanks, Lynn
Hi Lynn, I cook mine on high. But I also like a crispy outer layer. You could cook on low if you were wanting it a little more moist. I would just test the internal temperature and make sure it’s at 165 °
Can I mix 1/2 dry bread with this stuffing mix? Would it really matter? Im trying to make the best version of stuffing that I can- my family likes thevreal deal! Also I think I bought the cornbread stuffing mix..would this be okay?
I’ve made my own breadcrumbs by slicing day old bread into cubes and baking at a low temp until crispy. Works just fine.
Giving this 5 stars for the method. I used my own recipe but in the slow cooker. Turned out great and was nice not to have to think about the stuffing while I cooked other things.
I bought the seasoned version of stuffing so I didn’t have to add the herbs. I have to say I was disappointed, even though I used turkey broth to moisten it. I may have cooked it too long, so that may have something to do with the end result. I don’t think I’ll try it in a slow cooker next year. It sounded like such a good idea so I had to try it. It wasn’t very flavorful.
Hi Donna, Thanks for your feedback. I always appreciate when someone leaves an honest review.
I have made this recipe with the seasoned bread cubes and solely because I’m lazy I use Bells seasoning instead of the individual spices. They are pretty much what Bells is made with. I think using just the seasoned bread cubes was what may have gone wrong for you. I find making stuffing this way is a game changer and love it. I double the recipe and use about 1 tablespoon of Bells (I’m guessing on the amount, I don’t measure it). It’s fantastic.
Love this tip! I might give it a try this year.
You can make it a day or 2 ahead just don’t add the broth till u are ready to turn it on. 😊. So yummy!!
Thanks for letting us know, Tracey! I can’t wait to use this tip next year.
Could you make this a day or two beforehand and just reheat it the day of?
I have never tried to make this ahead of time, but I would assume it wouldn’t taste quite as delicious.
Can this be frozen? Like as a make ahead type thing?
I would not recommend freezing this recipe.
I bought the stuffing bread cubes but they are not toasted will that still work? Or wil it be soggy?
Should I grease the crockpot first?
I haven’t needed to but you certainly could if you are worried. My mom uses butter to grease hers.
Okay, thank you! Happy Thanksgiving!
Grandma’s recipe calls for eggs in addition to what you have, did you omit them?
Thanks!
I did. You won’t even miss them.
Wonderful thanks!
I have to travel for Thanksgiving 1.5 hours drive time. Can I start the slow cooker, unplug and travel and resume cooking when arriving at my cousins without it making a soggy mess?
I don’t personally know enough about pausing the cooking process to tell you if it would be ok but I would worry about bacteria growth in that 1.5 hours and wouldn’t chance it.
I know this question was from a long time ago but I have done this. I put it in my crockpot and turned it on low and cooked it overnight. we got up early Thanksgiving morning and drove from Wisconsin to Michigan with the stuffing still in the crockpot in our trunk. I am vegan so there was no meat or meat broth in it. when we got to my families house we just plugged it back in to heat it up. it was perfect! it was a 9 hour drive
Wow, Shannon, that’s incredible! A 9-hour drive with stuffing in the trunk – that’s true dedication to Thanksgiving traditions! I’m so glad to hear the recipe worked perfectly for such a long journey, and I love how you adapted it to fit your vegan lifestyle. Thanks for sharing your experience; it’s such a great tip for others traveling with their holiday dishes!
I have all the stuff to make it tomorrow morning. Unfortunately we can’t make it to Michigan this year. I always make the stuffing because I am vegan and I know I will be able to eat it. Unfortunately my family would but chicken broth in it lol! I have never commented on here before but I want to let you know I have been making it for a while for Thanksgiving and Christmas! It’s so easy and delicious! My family loves it!
Thank you so much for your comment—it means the world to me that this recipe has become a part of your Thanksgiving and Christmas traditions! I love that you’ve made it vegan so it works perfectly for you, and it’s so great to hear your family enjoys it too (even without the chicken broth 😉). I hope you enjoy making it tomorrow and that it brings a little bit of comfort, even if you’re not able to make it to Michigan this year. Wishing you a delicious and cozy holiday!
Good point Jessica- thanks for your response!
It may be good to pre-cook and refrigerate it in an oven safe dish and then re-heat when you arrive at your cousins?
That is a great idea. Thanks for sharing, Jodie!
Do the onions and celery get tender? I was wondering if I should sauté them partially before adding them to the crock pot.
Thank you!
Yes! I have a picky eater who refuses to have anything crunchy in his stuffing and loves this version. I’ve also had readers who cooked the veggies in butter before and had great results so either way you should be good.
Can you stuff this in your turkey
That’s a great question. I’ve personally never stuffed my turkey but if you want to just make sure to follow these guidelines https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/poultry-preparation/turkey-basics-stuffing/CT_Index
What if I can’t find unseasoned bread crumbs ? Can I use the seasoned ones ?
I would just decrease the seasonings slightly.
No butter needed?
If you want to add dots of butter on the top you can. We like it with and without.
Hi! Im hosting my first Turkey day this year and am SO excited to find that crock pot stuffing is an option. After finding this crock pot stuffing recipe, i have been informed that i need to make my husbands grandmothers stuffing… great. They stuff the bird which i wont do so i fully intend to still cook it in the crock pot… it is very similar to your recipe with the addition of sausage. I plan to cook the sausage first. Any other suggestions?
Just add the liquid sparingly and check as it cooks to see if it needs more. Excited to see how it turns out!
Can I add sausage and oysters?
I have added cooked sausage but haven’t tried oysters. I’m not familiar enough with them to know how they would do in a slow cooker.
Did you add the cooked sausage in from the start or part way through or at the end?
What size of crockpot do you use?
I use a 6 quart.
Can you double it?
I’ve never tried it but I don’t see why not. Just watch how much liquid you add to avoid it turning out soggy.
If I double it would I still cook on high for 3-4 hrs or extend time?
I would say 4 hours should work.
Do you mean to cook it on high for 3 to 4 hours or should it be on low?
I recommend low.
This is so my speed. How many servings does it make?
This should serve 8-10. I will add that into the recipe!