Go Back

Slow Cooker Stuffing

Slow cooker stuffing cooks in a 6-quart slow cooker until the center reaches 165°F and the bread is evenly moistened. Butter-softened vegetables and classic herbs give this set, tender stuffing a simple hands-off finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours 10 minutes
Resting 10 minutes
Total Time 4 hours 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Nonstick cooking spray
  • 0.5 cup unsalted butter
  • 1 yellow onion medium, finely chopped
  • 3 ribs celery finely chopped
  • 1 tsp rubbed sage
  • 1 tsp poultry seasoning
  • 1 tbsp dried parsley
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 lb plain dried bread cubes about 12 cups
  • 2.5 cup chicken broth
  • 2 eggs large

Equipment

  • 1 6-quart slow cooker
  • 1 large skillet

Method
 

  1. Coat the inside of a 6-quart slow cooker with nonstick cooking spray.
  2. Melt the butter in a large skillet over medium heat.
  3. Add the onion and celery, and cook for 8 to 10 minutes, stirring occasionally, until softened.
  4. Stir the sage, poultry seasoning, parsley, salt, and pepper into the vegetables.
  5. Remove the skillet from the heat.
  6. Put the bread cubes in a large bowl.
  7. Add the vegetable mixture to the bread cubes and toss to combine.
  8. Whisk the chicken broth and eggs in a medium bowl.
  9. Pour the broth mixture over the bread mixture.
  10. Toss until evenly moistened.
  11. Transfer the mixture to the slow cooker.
  12. Cover the slow cooker.
  13. Cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the center reaches 165°F and the stuffing is set.
  14. Turn off the slow cooker and uncover it.
  15. Let the stuffing rest for 10 minutes before serving.

Notes

For an evenly set center, avoid lifting the slow cooker lid during cooking. Refrigerate leftovers for 3 to 4 days; freezer-friendly. For a vegetarian version, swap in vegetable broth.