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The Magical Slow Cooker » Recipes » Holidays » Slow Cooker Stuffing

Slow Cooker Stuffing

by Sarah Olson on November 9, 2019 | Updated November 29, 2021 17 Comments

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collage of stuffing photos for pinterest
Slow Cooker Stuffing

Make the stuffing in the slow cooker, made with cubed baguette, plenty of herbs and butter.

My grandma always made stuffing from scratch. We tend to make stove-top stuffing for the holidays when grandma can’t make it. Now I can make homemade stuffing in the crockpot since I know how easy it is to make.

Stuffing done cooking in the slow cooker. Side dishes around the side.

My recipe for slow cooker stuffing has plenty of herbs, butter and veggies. I love celery, onion and carrots in my stuffing (I even add it to Stove-Top Brand Stuffing)! Impress your guests with this great side dish.

How to make Slow Cooker Stuffing:

You will need:

  • French bread – approximately 10 cups bread cubes dried – see directions (I used 1 baguette)
  • 8 Tbsp. salted butter (divided)
  • 1 yellow onion diced
  • 4 celery ribs diced
  • 2 carrots diced
  • 2 garlic cloves, minced
  • 2 eggs
  • 2 cups chicken broth
  • 1½ tsp. salt
  • ¼ tsp. pepper
  • 2 tsp. rubbed sage
  • 2 tsp. dried thyme
  • ½ tsp. dried rosemary
  • 1 Tbsp. dried parsley
A wooden cutting board, with Bread

Make the bread cubes:

  • Cut the bread into cubes. Let them dry overnight on a sheet pan
  • If you don’t have time to dry the bread cubes over night, preheat oven to 300 degrees. Place the bread cubes on a sheet pan and place in the oven. Let the bread cubes dry out in the oven for about 45 minutes, stirring them around every 15 minutes.
a sheet pan with cubes of bread

Directions:

  • In a large skillet set to medium high heat add half of the butter.
  • Add the onion, celery, carrots and garlic. Cook until the veggies are softened about 5-7 minutes.
onion, celery, garlic and onion in a frying pan on a burner.
  • Melt the remaining butter.
  • Gather and measure the remaining ingredients.
bread cubes on a sheet pan. Vegetables in skillet. Seasonings, chicken broth and eggs on small tray.
  • Add the chicken broth seasonings, eggs and butter to a large bowl and whisk.
jadeite bowl with broth and seasonings in it.
  • Spray the slow cooker with non-stick spray.
  • Add the dried bread cubes to the slow cooker. Pour over the cooked veggies and stir. Now drizzle over the broth and butter mixture. Stir again.
uncooked mixed stuffing in a slow cooker

How long do I cook Slow Cooker Stuffing in the slow cooker?

  • Cover and cook on low for 5 hours without opening the lid during the cooking time.
bread stuffing in a slow cooker with turkey, gravy and mashed potatoes on the side.

Can I add sausage to this?

Yes, add 1 pound of cooked and crumbled sausage into the crockpot stirred in with everything else. I recommend one pound of Jimmy Dean sausage.

close up of bread stuffing with vegetables in a slow cooker.

What other Christmas and Thanksgiving dishes can be made in the slow cooker?

  • Slow Cooker Brown Sugar and Pineapple Ham
  • Slow Cooker Turkey Breast and Gravy
  • Slow Cooker Cranberry Sauce
  • Slow Cooker Cinnamon Sugar Butternut Squash
  • Slow Cooker Sweet Potatoes
  • Slow Cooker Candied Yams
  • Slow Cooker Mashed Sweet Potatoes
  • Slow Cooker Green Bean Casserole
  • Slow Cooker Collard Greens
a plage with stuffing, turkey, mashed potatoes and gravy

Stuffing too dry?

  • Melt more butter and drizzle over the stuffing.
  • Stir gently.

Stuffing too wet?

  • Cube up a few slices of sandwich bread and stir gently into stuffing mixture.
  • Let the extra bread soak up the extra moisture.

Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Tik Tok, and YouTube.

cooked stuffing in an oval slow cooker

Slow Cooker Stuffing

5 from 5 votes
Stuffing just like grandma made but in the slow cooker!
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Course: Side Dish
Cuisine: American
Prep Time: 30 minutes
Cook Time: 5 hours
Total Time: 5 hours 30 minutes
Servings: 12
Calories: 215kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker- 6 quart or larger

Ingredients:

  • 10 cups bread cubes dried – see directions (I used 1 baguette)
  • 8 Tbsp. salted butter (divided)
  • 1 yellow onion diced
  • 4 celery ribs diced
  • 2 carrots diced
  • 2 garlic cloves, minced
  • 2 eggs
  • 2 cups chicken broth
  • 1 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 tsp. rubbed sage
  • 2 tsp. dried thyme
  • 1/2 tsp. dried rosemary
US Customary – Metric

Instructions:

  • Cut the bread into cubes. Let them dry overnight on a sheet pan.
  • If you don't have time to dry the bread cubes overnight, preheat oven to 300 degrees. Place the bread cubes on a sheet pan and place in the oven. Let the bread cubes dry out in the oven for about 45 minutes, stirring them around every 15 minutes.
  • In a large skillet set to medium high heat add half of the butter. Add the onion, celery, carrots and garlic. Cook until the veggies are softened about 5-7 minutes.
  • Melt the remaining butter. Gather and measure the remaining ingredients.
  • Add the chicken broth seasonings, eggs and butter to a large bowl and whisk.
  • Spray the slow cooker with non-stick spray.
  • Add the dried bread cubes to the slow cooker. Pour over the cooked veggies and stir.
  • Now drizzle over the broth and butter mixture. Stir again.
  • Cover and cook on low for 5 hours without opening the lid during the cooking time.
Prevent your screen from going dark

How to Video:

Recipe Notes:

Stuffing too dry?

  • Melt more butter and drizzle over the stuffing.
  • Stir gently.

Stuffing too wet?

  • Cube up a few slices of sandwich bread and stir gently into stuffing mixture.
  • Let the extra bread soak up the extra moisture.

Nutrition Information:

Calories: 215kcal | Carbohydrates: 25g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 762mg | Potassium: 176mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1984IU | Vitamin C: 4mg | Calcium: 83mg | Iron: 2mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker

Here are my recipes with instant stuffing (Stove-Top Stuffing):

  • Slow Cooker Whole Chicken with Stuffing
  • Slow Cooker Turkey Meatloaf with Stove-top Stuffing
  • Slow Cooker Chicken and Stuffing Dinner
  • Slow Cooker Alpine Chicken
  • Slow Cooker Chicken Cordon Blue Casserole

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    1280 shares
    • 392

    Filed Under: Holidays, Side Dishes

    Comments

    1. Bill Jones says

      November 16, 2021 at 1:58 pm

      Ca this be made with canned oysters (drained)

      Reply
    2. Debbi says

      November 13, 2021 at 9:16 am

      I don’t care for rosemary…..if I leave it out, would I need to adjust spices, or add something else?

      Reply
    3. Sheila says

      November 2, 2021 at 8:58 pm

      Could you put apples an raisins in it instead of the Carrots?

      Reply
      • Sarah Olson says

        November 3, 2021 at 9:17 am

        Yes, apples and raisins will work great.

        Reply
        • Mandi Turner says

          November 14, 2021 at 9:59 am

          How much apples do I add in place of the carrots?

        • Sarah Olson says

          November 14, 2021 at 11:28 am

          I would do one cup.

    4. Nancy says

      October 12, 2021 at 6:46 pm

      5 stars
      This turned out really great! I ran out of time, so put the slow cooker on high for a bit, & it was still delicious.

      Reply
    5. Nancy says

      October 5, 2021 at 1:50 am

      Is it possible to omit the eggs?
      What is their purpose in this specific recipe?

      Reply
      • Sarah Olson says

        October 5, 2021 at 9:37 am

        It makes it less soggy, for this one, I think it’s best to use them.

        Reply
    6. Jasmine Richardson says

      November 16, 2020 at 12:11 pm

      Hi! Could I freeze this dish?

      Reply
      • Sarah Olson says

        November 16, 2020 at 12:37 pm

        I don’t see why not!

        Reply
    7. Rebecca says

      November 11, 2020 at 10:01 am

      Cluld this be done without the carrots? If so how should I adjust the proportions of the other vegetables? Thanks! Looks awesome!

      Reply
      • Sarah Olson says

        November 11, 2020 at 12:11 pm

        You could add more onion and celery, which should be fine.

        Reply
    8. Carly says

      November 12, 2019 at 3:15 am

      Thank you! This is great and very similar to how my mom makes it minus the carrots and a few spices! I’m totally gonna try it!

      Reply
      • Rebecca says

        November 11, 2020 at 10:03 am

        Hi—I would also like to make without the carrots. Did you try that? If so, were you happy with it, and how did you adjust the proportions of the other veggies (if at all)? Thanks!

        Reply
    9. Christy Berry says

      November 11, 2019 at 4:18 am

      Could you use vegetable broth? we have two vegetarians in the family…

      Reply
    10. Pauline Norton says

      November 9, 2019 at 6:07 pm

      Could I freeze this stuffing to use at a later date when making the chicken breasts with Cream of chicken soup and stuffing???
      Thanks for the recipe because I see a few recipes using stove top stuffing and as we don’t have this in Australia I have been unable to make them..
      Thanks.
      Pauline…

      Reply

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