Easy Crockpot Stuffing (Slow Cooker Thanksgiving Stuffing)
This crockpot stuffing is my secret weapon on Thanksgiving. The turkey takes over the oven for hours, so I let the slow cooker handle the stuffing. It comes out soft, buttery and full of sage, with golden edges around the sides.
It tastes just like the classic stuffing you know and love. Toasted bread, onion, celery, fresh herbs and broth all cook together low and slow, and your whole house smells like the holidays.
Every year I set it up in the morning and forget about it until dinner. It also stays warm on the WARM setting, so there is no rush to get everything on the table at the same time.
Why You’ll Love This Crockpot Stuffing
- Frees up your oven. More room for the turkey, pies and rolls.
- Classic flavor. Butter, sage, thyme, onion and celery, just like the oven version.
- Stays warm. Holds on the WARM setting for up to 2 hours.
- Hands-off. About 25 minutes of work, then the slow cooker does the rest.
- Easy to travel with. Great for potlucks and Friendsgiving.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post.
- Dried bread cubes: A sturdy white loaf, French bread or sourdough works best. Dry the cubes overnight or toast them so they soak up broth without turning mushy. A bag of plain stuffing cubes works too.
- Butter: Unsalted butter lets you control the salt. It also helps the edges turn golden.
- Onion and celery: The classic base. Cook them first so they are soft and sweet.
- Herbs: Fresh sage and thyme give the best flavor. Dried herbs and poultry seasoning are fine swaps.
- Eggs and chicken broth: The eggs hold the stuffing together. Use low-sodium broth, or vegetable broth if you like.
How to Make Crockpot Stuffing
- Prep. Butter a 6-quart slow cooker and put the bread cubes in a big bowl.
- Cook the vegetables. Soften the onion and celery in butter, then add garlic and herbs.
- Mix. Toss the bread with the vegetables, parsley, salt and pepper.
- Moisten. Whisk the eggs into the broth and pour it over the bread. Toss gently.
- Slow cook. Cook on LOW for 3 1/2 to 4 hours until the center reaches 165°F (74°C). Uncover for the last 30 minutes for crispier edges.
My Tips for the Best Crockpot Stuffing
- Use dry bread. Fresh bread soaks up too much liquid and gets soggy.
- Spoon the stuffing in loosely. Packing it down makes it dense and heavy.
- Butter the slow cooker well. Those buttery sides turn into the best crispy bits.
- Slow cookers run hot or cold, so start checking at 3 hours. Use a thermometer to make sure the center hits 165°F (74°C).
- Taste your broth first. If it is salty, use less salt in the stuffing.
Variations to Try
- Sausage stuffing: Brown 1 pound of breakfast sausage, drain and stir it in.
- Cranberry pecan: Add 1 cup dried cranberries and 1 cup toasted pecans.
- Mushroom: Cook 2 cups sliced mushrooms with the onion and celery.
- Apple: Add 1 diced apple with the vegetables for a little sweetness.
- Vegetarian: Use vegetable broth and keep everything else the same.
Make-Ahead, Storage and Reheating
- Make ahead: Cube and dry the bread up to 3 days early. Cook the vegetables the day before and keep them in the fridge. Mix and start cooking on the day.
- Storage: Refrigerate leftovers within 2 hours, covered, for up to 4 days. Freeze for up to 3 months.
- Reheating: Add a splash of broth, cover and bake at 350°F (175°C) for 20 to 25 minutes, or microwave until hot all the way through.
What to Serve With It
This stuffing belongs right next to the turkey. It is perfect with my Easy Roast Turkey for Beginners and a big spoonful of homemade cranberry sauce. Add mashed potatoes and green beans and you have a full holiday plate.
Frequently Asked Questions
Can I cook crockpot stuffing on HIGH? Yes. Cook on HIGH for about 1 1/2 to 2 hours, but check it often so the sides do not burn. LOW gives the best texture.
How do I keep it from getting soggy? Use well-dried bread and do not add too much broth. Taking the lid off for the last 30 minutes also lets extra steam escape.
What size slow cooker do I need? A 6-quart slow cooker is best for this amount. For a 4-quart cooker, make half the recipe.
Can I use boxed stuffing mix? Yes. Use about 12 cups of the plain dried cubes and skip the seasoning packet, or reduce the salt and herbs if your mix is seasoned.
Can I make it without eggs? Yes. The stuffing will be a little looser, but it still tastes great. Just add a bit more broth if it looks dry.
One Last Thing
I hope this crockpot stuffing makes your Thanksgiving a little easier. If you make it, please leave a comment and a star rating below. And save it to your Thanksgiving sides board on Pinterest so it is ready for next year!
Crockpot Stuffing
Ingredients
- 12 cups dried bread cubes from about a 1-lb loaf, cut in 1-inch cubes and dried overnight or toasted
- 1/2 cup unsalted butter plus more for greasing
- 1 1/2 cups yellow onion diced (1 large)
- 1 1/2 cups celery diced (about 3 stalks)
- 3 garlic cloves minced
- 1 tbsp fresh sage chopped, or 1 tsp dried rubbed sage
- 2 tsp fresh thyme leaves or 3/4 tsp dried
- 1 tsp poultry seasoning
- 1/4 cup fresh parsley chopped
- 1 tsp salt use less if your broth is salty
- 1/2 tsp black pepper
- 2 large eggs beaten
- 3 cups chicken broth plus up to 1/2 cup more if needed
Instructions
- Generously butter the inside of a 6-quart slow cooker. Put the dried bread cubes in a very large bowl.
- Melt the butter in a skillet over medium heat. Add the onion and celery and cook for 8 to 10 minutes until soft. Stir in the garlic, sage, thyme and poultry seasoning and cook 1 minute more.
- Pour the vegetable and butter mixture over the bread. Add the parsley, salt and pepper and toss well.
- Whisk the eggs into 3 cups of the broth. Pour over the bread and toss gently until evenly moist. If it still looks dry, add up to 1/2 cup more broth.
- Spoon the stuffing loosely into the slow cooker. Cover and cook on LOW for 3 1/2 to 4 hours, until the center reaches 165°F (74°C) on an instant-read thermometer.
- For crispier edges, remove the lid for the last 30 minutes. Fluff gently and keep on WARM until serving, for up to 2 hours.
Notes
Storage: Refrigerate leftovers within 2 hours, covered, for up to 4 days. Freeze for up to 3 months.
Reheat: Add a splash of broth and reheat in a covered dish at 350°F (175°C) for 20 to 25 minutes, or in the microwave, until hot (165°F / 74°C).
Variations: Add 1 lb browned sausage, 1 cup dried cranberries, 1 cup toasted pecans, or 2 cups sautéed mushrooms. Use vegetable broth and skip the eggs for a vegetarian version (cook until hot throughout).
