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Slow Cooker Stuffing. Stir together your ingredients and let this Thanksgiving side dish cook all on its own.
A few weeks ago I got a little eager and posted a quick video on my YouTube channel for a slow cooker stuffing. The idea seemed genius. Add all of your typical stuffing ingredients to a slow cooker, set the timer, and walk away. It frees up your oven for other recipes and produces PERFECT stuffing. Or at least that was the idea. While the one featured in the video is good, it wasn’t great. So I set out to create the best slow cooked stuffing I could.
Slow Cooker Stuffing
When I normally make stuffing I use day old bread that’s a little dried out. That version is great in the oven but not so amazing in the slow cooker. I spent some time wandering around the grocery store for a new option and stumbled upon these little gems (in the soup aisle of all places). How is it that I’ve lived my entire life and NEVER realized there was such a thing as bread cubes?? That removes ONE extremely time consuming step from the recipe! It’s about this point that I feel like I should mention this is NOT a sponsored post. Just a product that I’ve found works well. If you have another brand please let me know in the comments!
Like this recipe? You will love my Perfect Mashed Potatoes // Sausage & Herb Stuffing // Green Bean Casserole
So down to the nitty gritty… Prepare yourselves for this life changing recipe. You are literally going to add ALL of the ingredients to your slow cooker, give it a little stir, turn it on, and walk away. When you’re ready to serve just remove the lid and voila! There were actually several different varieties of the bread cubes so I’m sure you could make it even easier by using a seasoned bread and eliminating the spices from the instructions below. Play around with it and adjust flavors according to your tastes. Be sure to let me know what you think!
Slow Cooker Stuffing
Ingredients
- 1 12 oz 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
- 1/4 teaspoon Marjoram
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups chicken broth
Instructions
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Place all of your ingredients in your slow cooker. Stir until combined. Place the lid on and cook on high for 3-4 hours.
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Check halfway through, stir, and add additional liquid as necessary.
Amy says
This is so my speed. How many servings does it make?
Jesseca says
This should serve 8-10. I will add that into the recipe!
Ashley says
Can you double it?
Jesseca says
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.
Britney says
If I double it would I still cook on high for 3-4 hrs or extend time?
Jesseca says
I would say 4 hours should work.
Sheila Rozman says
Do you mean to cook it on high for 3 to 4 hours or should it be on low?
Jesseca says
I recommend low.
amanda says
What size of crockpot do you use?
Jesseca says
I use a 6 quart.
Angela says
Can I add sausage and oysters?
Jesseca says
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.
Liz says
Did you add the cooked sausage in from the start or part way through or at the end?
Coleen says
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?
Jesseca says
Just add the liquid sparingly and check as it cooks to see if it needs more. Excited to see how it turns out!
Karen says
No butter needed?
Jesseca says
If you want to add dots of butter on the top you can. We like it with and without.
Vanessa says
What if I can’t find unseasoned bread crumbs ? Can I use the seasoned ones ?
Jesseca says
I would just decrease the seasonings slightly.
Terry says
Can you stuff this in your turkey
Jesseca says
That’s a great question. I’ve personally never stuffed my turkey but if you want to just make sure to follow these guidelines http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/poultry-preparation/turkey-basics-stuffing/CT_Index
Kris says
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!
Jesseca says
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.
Michele says
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?
Jesseca says
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.
Michele says
Good point Jessica- thanks for your response!
Jodie says
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?
Jesseca says
That is a great idea. Thanks for sharing, Jodie!
Shanna says
Grandma’s recipe calls for eggs in addition to what you have, did you omit them?
Thanks!
Jesseca says
I did. You won’t even miss them.
Shanna says
Wonderful thanks!
Paula says
Should I grease the crockpot first?
Jesseca says
I haven’t needed to but you certainly could if you are worried. My mom uses butter to grease hers.
Paula says
Okay, thank you! Happy Thanksgiving!
Denise says
I bought the stuffing bread cubes but they are not toasted will that still work? Or wil it be soggy?
Carol says
Can this be frozen? Like as a make ahead type thing?
Jesseca says
I would not recommend freezing this recipe.
Jennifer says
Could you make this a day or two beforehand and just reheat it the day of?
Jesseca says
I have never tried to make this ahead of time, but I would assume it wouldn’t taste quite as delicious.
Tracey says
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!!
Jesseca says
Thanks for letting us know, Tracey! I can’t wait to use this tip next year.
Donna M. says
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.
Jesseca says
Hi Donna, Thanks for your feedback. I always appreciate when someone leaves an honest review.
Teri says
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.
Jesseca says
Love this tip! I might give it a try this year.
Stan says
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.
Marcia says
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?
Jesseca says
I’ve made my own breadcrumbs by slicing day old bread into cubes and baking at a low temp until crispy. Works just fine.
Lynn Radcliff says
Jessica,
3 to 4 hours on high as it states in your above recipe? Or is it on low?
Thanks, Lynn
Jesseca says
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 °