• Skip to primary navigation
  • Skip to header navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Collaborate
  • Contact
Facebook
Pinterest
Instagram
Twitter
YouTube
BlogLovin'
RSS

Valerie's Kitchen

Simple, seasonal home cooking

  • Recipe Box
  • Videos
  • The Cookbook
  • Beyond the Kitchen
Home » Holidays » Thanksgiving » Crock-Pot Stuffing

Crock-Pot Stuffing

By Valerie · November 17, 2011 · Updated November 13, 2020 103 Comments

SD Side Dish H Holidays
  • Share
  • Tweet
  • Email
Jump to Recipe Print Recipe

This post may contain affiliate links. Please read my disclosure policy.

Stuffing in a Crockpot with a spoon.

Save oven space on the holidays with this easy Crock-Pot Stuffing recipe. This hands off method is a real timesaver and creates the most delicious bread stuffing!

Crock Pot Stuffing in the slow cooker

Stuffing can be a touchy subject for folks. For some it’s got to have sausage, for others it must have cornbread, and some people even put the yucky innards from the turkey in there. Sorry, if I’ve offended any giblet lovers out there. I grew up eating my Mom’s traditional bread stuffing that she made each and every Thanksgiving. It is still my favorite and it’s what I make for my family. I have modified her recipe over time, mixing up the spices a little, but the biggest change is the method.

Why Should I Cook Stuffing in a Slow Cooker?

I came across the idea to cook the stuffing in a slow cooker on Allrecipes and I’ve done it that way ever since. It’s genius. When I was a kid, my Mom always stuffed the bird and put what was left in a casserole dish and baked it separately. Now that we are advised not to stuff the bird, you end up with a large casserole dish of stuffing taking up oven space on a day when you have no oven space to spare. Instead, start the stuffing hours ahead of time in your slow cooker on your kitchen counter, freeing up the oven for all your other dishes. This allows you to monitor the taste and consistency throughout the cooking time and make adjustments as needed to get the perfect result. And, you can make a ton of it so you are sure to have leftovers.

The Best Bread for Crock-Pot Stuffing

A loaf of Orowheat Country Buttermilk Bread and a sweet French bread.

You’ll need two loaves of bread. I like to use a soft sandwich bread, either buttermilk or potato, whatever’s on sale. I also like to add in a loaf of sweet french bread. We aren’t making a sourdough stuffing here although you really can use any type of bread that does it for you. Keep in mind that I feed a mob so if you’ve got less people, you can scale this in half.

How to Make Crock-Pot Stuffing

The torn bread for the Crock Pot Stuffing on two baking sheets.

Slice the loaf of french bread and then tear the slices up, into bite size pieces and spread them on a rimmed baking sheet. Now tear up the sliced sandwich bread and spread it on a second baking sheet. Discard the end pieces or save them for another purpose. Put the baking sheets in a 250 degree oven for about 20-30 minutes. Reach in (carefully!) and give the bread a stir now and then and remove from the oven when lightly toasted. You can start in on the veggies while the bread is toasting.

Diced onion, celery and carrot on a cutting board.

Dice up a couple of yellow onions, an entire bunch of celery, and one carrot. I like to add the carrot for color.

Two cubes of butter in a large saute pan.

Melt two sticks of butter in a large skillet, yes, there’s butter involved. It’s okay, it doesn’t count on Thanksgiving.

The diced veggies cooking in the butter in the saute pan.

Add your veggies and turn the heat up. Cook and stir for about 10 minutes or so.

Adding the garlic and parsley to the veggies in the saute pan.

Add the fresh parsley and minced garlic and cook and stir for another minute or two.

Adding the optional mushrooms to the veggies in the saute pan.

If you are adding mushrooms, this is where you would add them. I LOVE this Crock-Pot Bread Stuffing with fresh mushrooms but it’s an optional ingredient.

The seasonings are added to the veggies in the saute pan.

Here’s the part where your house will start to smell amazing. Add the seasoning and cook and stir for another couple of minutes. Remove the skillet from the heat and set aside.

The veggies are poured over the top of the toasted bread for the Crock Pot Stuffing in a large roasting pan.

Transfer the toasted bread to a roasting pan or very large bowl. Since the turkey roasting pan is out anyway, we’ll use it now before the turkey gets it’s turn. Pour the cooked veggies over the top and stir well to combine.

A couple of lightly beaten eggs are poured over the top of the Crock Pot Stuffing.

Time to add a couple of lightly beaten eggs and now – here’s the important part. The key……the golden rule. You will add chicken broth, but only just enough to moisten the bread, about 1 to 1-1/2 cups. How much you need to add will depend on the type of bread you use and how dry it is. Reserve the rest of the chicken broth to add in throughout the day, if needed. You may not need to use the entire amount. You can always add more, but you can’t take it out.

The Crock Pot Stuffing in the slow cooker.

Now transfer the stuffing mixture to your Crock-Pot. Set it on low, cover it and you’re done – for now. It will be full to the brim, but the mixture will cook down.

Check on the Crock-Pot Stuffing now and then. Add in chicken broth a bit at a time if you feel it needs it. I find it perfect with the amount of seasoning called for, but you can taste and adjust seasonings if needed. This is a valid excuse to taste it several times throughout the day.

Crock Pot Stuffing in a slow cooker with a spoon.

After 4 to 6 hours, it will be ready to serve. Just take the lid off and you’re ready to go. If you prefer a crunchy topping, transfer your removable Crock Pot dish to your oven and broil for a couple of minutes till nicely toasted and brown. Without the browning, it is more like stuffing from the bird, which is how I like it.

Thanksgiving Menu

Check out all of my Thanksgiving Recipes including my Dry Brine Turkey and Easy Turkey Gravy – both excellent choices to serve with this Crock Pot Stuffing.

Happy Thanksgiving!

Stuffing in a white casserole dish.

This bread stuffing can also be made ahead and baked in the oven. For complete make-ahead/oven bake instructions, see the recipe card below.


A Crock Pot filled with stuffing.

Crock-Pot Stuffing

Save oven space on the holidays with this easy Crock-Pot Stuffing recipe. This hands off method is a real timesaver and creates the most delicious bread stuffing!
4.64 from 25 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 25 minutes
Cook Time: 8 hours
Total Time: 8 hours 25 minutes
Servings: 12 to 16
Calories: 172kcal
Author: Valerie Brunmeier

Ingredients

  • 1 pound loaf sweet French bread
  • 1 pound loaf sliced buttermilk or potato sandwich bread
  • 1 cup (2 sticks) butter
  • 3 cups diced onion (about 2 onions)
  • 3 cups diced celery (about 1 bunch)
  • 1 carrot diced
  • 1 tablespoon minced garlic
  • ½ cup chopped fresh parsley
  • 4 or 5 cremini mushrooms, diced (optional)
  • 2 teaspoons dried sage
  • 1 teaspoon poultry seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 2 teaspoons salt
  • freshly ground black pepper to taste
  • 3 to 4 cups low-sodium chicken broth divided
  • 2 eggs beaten

Instructions

  • Preheat oven to 250 degrees F. Slice the loaf of French bread and then tear the slices of both the French and the sandwich bread into bite size pieces. Discard end pieces or save for another use. You should have about 20 cups, give or take, of torn bread. Spread the pieces of bread between two rimmed baking sheets and bake for about 20 to 30 minutes or until lightly toasted.
  • While the bread is toasting, melt the butter in a large skillet over medium heat. Add the onion, celery, and carrot. Turn the heat up to MEDIUM-HIGH and cook, stirring frequently for about 7 to 10 minutes. Add the garlic, parsley and mushrooms (if using) and cook and stir for another minute or two. Add the poultry seasoning, sage, thyme, marjoram, salt and pepper. Mix well to combine. Remove from the heat.
  • When the bread is nicely toasted, transfer it to a large roasting pan or a very large mixing bowl. Spoon the cooked vegetables over and mix well. Add the beaten eggs and stir to combine. Add just enough chicken broth to moisten the mixture, about 1 to 1-1/2 cups, reserving the rest for later. Mix well and transfer stuffing to a 6-quart (or larger) slow cooker.
  • Cover and set the slow cooker on LOW for 4 to 6 hours. Check on it now and then and add chicken broth throughout cooking time to achieve the desired consistency. Taste and add additional seasoning, if desired.
  • If you prefer a crunchy topping, transfer your removable (oven-safe) Crock-Pot dish to your oven and broil for a couple of minutes until nicely toasted and brown

Notes

Make-Ahead Instructions:
Once you’ve added the cooked veggies, eggs, and 1-1/2 cups of chicken broth, cover the stuffing and refrigerate it overnight. Cover the remaining chicken broth and refrigerate it as well.
When ready to cook the stuffing proceed with remaining instructions as written.
If you prefer to bake the stuffing in the oven, transfer it to a large baking dish that has been coated with non-stick cooking spray before covering and chilling and follow instructions below when ready to bake. If you don’t have a baking dish large enough, divide between two smaller dishes.
Conventional Oven Instructions:
If stuffing was refrigerated overnight, remove the dish from refrigerator and allow it to sit out for about 30 minutes to take the chill off. Meanwhile, preheat oven to 350 degrees F. Remove foil and drizzle stuffing with remaining 1/2 cup chicken broth, or more, as desired. Replace foil and bake stuffing, covered, for 40 to 50 minutes until warmed through.
For a crispy topping, remove foil during last 15 minutes of baking time, or place under broiler for a couple of minutes before serving.

Nutrition

Calories: 172kcal | Carbohydrates: 5g | Protein: 2g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 67mg | Sodium: 561mg | Potassium: 198mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1690IU | Vitamin C: 7.6mg | Calcium: 39mg | Iron: 0.6mg
LOVE MY RECIPES? GET THE COOKBOOK!
The Foolproof Family Slow Cooker and Other One-Pot Solutions
Crock Pot Stuffing in a slow cooker with a serving spoon.

Categories: Holidays, Miscellaneous, Recipe, Side Dish, Thanksgiving

< Previous
Next >

You May Also Like...

A browned turkey on a platter with fresh herbs and cranberries. Dry Brine Turkey with Garlic Butter Rub
Bourbon Glazed Carrots Bourbon Glazed Carrots
A plate with turkey, mashed potatoes and gravy. Easy Turkey Gravy
Slices of turkey and drumsticks on a serving platter. Herb Roasted Turkey

Reader Interactions

Latest Comments
Skip to Comment Form
  1. Mandy @ South Your Mouth says

    October 23, 2018 at 6:55 am

    5 stars
    I’ve been thinking about making a traditional stuffing this year (to accompany the cornbread dressing I usually make) and I think this is the recipe for me! This looks perfect!

    Reply
  2. JoAnne says

    October 6, 2018 at 5:30 pm

    I have never toasted the bread, does it realy make a difference in the taste.

    My recipes basically the same except I use sausage, none of those poultry innards?. I Fry the Sausage meat, then drain it and I reserve the fat to cook the vegetables in plus extra butter to make up the total fat then add the vegetables to cook, then the mushrooms. At the end I add a couple of shredded or diced apples (not pealed) as I’m taking it off the heat. I’ve never tried carrots but I think a couple sweet garden fresh ones would be worth a try instead of the apples.

    I always want extra stuffing and turkey to freeze so when, a couple weeks or a month goes by and I’m having cravings I can have a Turkey and dressing meal in minuets. Last year I decided to wing it with a slow cooker and my dressing. It was a little moister than I like so thanks for the hints about that.

    Also this year I am going to brown a couple chicken breasts and put them on top the dressing to finish cooking in the slow cooker as there are going to be a couple unplanned for guests at the table. I plan to slice them like the whole large chicken I’m cooking and just slip them on the platter hoping the won’t notice.?

    Reply
  3. Sonia says

    October 2, 2018 at 2:07 pm

    How many cups of bread do you need? I want to use packaged dried bread cubes.

    Reply
    • Valerie says

      October 4, 2018 at 10:36 am

      Approximately 20 cups, give or take.

      Reply
  4. Lori @ RecipeGirl says

    August 8, 2018 at 8:12 pm

    5 stars
    This comes in so handy when the oven is full!

    Reply
  5. Cathy @ Noble Pig says

    August 8, 2018 at 4:45 pm

    5 stars
    This has me so excited for Thanksgiving!

    Reply
  6. Joanne says

    August 8, 2018 at 1:30 pm

    5 stars
    The crockpot really keeps everything moist here. Wonderful!

    Reply
  7. Melissa Sperka says

    August 8, 2018 at 12:50 pm

    5 stars
    Perfect for those busy oven days during he holidays!

    Reply
  8. Lil says

    November 15, 2017 at 9:42 am

    Valerie

    I want to split this recipe in half do I cook for the same amount of time or decrease the time

    Reply
    • Valerie says

      November 15, 2017 at 11:42 am

      It might cook up a bit faster if you scale it in half.

      Reply
      • Andria says

        November 21, 2017 at 7:35 pm

        Do you have any suggestions about cutting this recipe in half? Should I cut the seasoning and vegetables in half as well? Using one egg? Please let me know!

        Reply
        • Valerie says

          November 21, 2017 at 7:45 pm

          Yes, if you’re scaling the bread in half you should scale everything else down as well and follow the recipe as written. It may cook more quickly if the slow cooker is not full.

          Reply
          • Andria says

            November 22, 2017 at 2:24 pm

            Thank you! Have a wonderful Thanksgiving. 🙂

  9. Cindy says

    October 19, 2017 at 8:07 am

    I NEED meat in my stuffing…..mixture of pork sausager and hamburger ….in the turkey everything is raw…so if I do this I need to cook the meat and drain?

    Reply
    • Valerie says

      October 19, 2017 at 10:48 am

      Hi, Cindy. I get it! You NEED meat in your stuffing 🙂 Yes, definitely cook and drain the meat BEFORE adding it to the slow cooker or you’ll have a big, greasy mess on your hands. I think you’ll find that this stuffing is a great base recipe and will be delicious with meat added. Please let me know how it works out for you.

      Reply
  10. Julia says

    December 22, 2016 at 11:40 am

    My go-to thanksgiving/Christmas stuffing recipie! It’s a hit every year! Thank you for this crock pot version 🙂

    Reply
    • Valerie says

      December 22, 2016 at 3:19 pm

      You’re very welcome, Julia. I’m so glad the recipes has worked well for you! Happy holidays 🙂

      Reply
  11. Nancy says

    November 16, 2016 at 7:00 pm

    I think I might need to make the stuffing the day before so it will be ready for a work luncheon the next day. Any recommendations on reheating? Should I add more chicken broth so it doesn’t dry out when reheating?

    Reply
    • Valerie says

      November 17, 2016 at 9:54 am

      Hi Nancy. It works very well to prep the stuffing the day before. Follow the recipe to the point of adding the veggies, the eggs, and 1-1/2 cups of broth. At this point you can cover the stuffing and refrigerate it overnight. Also be sure to cover and refrigerate the remaining chicken broth. The next day, proceed with the recipe as written. You’ve made me realize I need to update the recipe with these instructions! I hope it works out really well for you. Happy Thanksgiving 🙂

      Reply
  12. Cora says

    November 15, 2016 at 8:46 am

    Wonderful recipe. One question: what size crockpot should I use?

    Reply
    • Valerie says

      November 15, 2016 at 2:46 pm

      Hi Cora. Both of mine are 6-quart oval Crock-Pots. You’ll definitely need one at least this size.

      Reply
« Older Comments
Newer Comments »

Leave a Comment Cancel reply

Recipe Rating




Stay Connected with Valerie’s Kitchen

Facebook
Pinterest
Instagram
Twitter
YouTube
BlogLovin'
RSS

Stay updated!

Subscribe by Email

Get the latest straight from my kitchen to your email inbox. You can choose to receive an email every time a new recipe is published or a weekly summary.

Click to Subscribe

Primary Sidebar

Browse the Recipes

by Category
CP Slow Cooker OP One Pot 30 30 Minute Meals SD Side Dish S Dessert H Holidays A Appetizers MD Main Dish
Valerie Brunmeier, founder and author of Valerie's Kitchen

MeetValerie Brunmeier

Hello and welcome to my online kitchen! My focus here is to provide simple, seasonal meal solutions for busy households. I hope you find some inspiration while you’re here and visit again soon!

...
More About Me

Looking for something?

Archives

Categories

Soups and Stews

A ladle scoops up beef stew from a pot.
Broccoli Cheese Soup in a round bread bowl topped with shredded cheddar cheese.
A close up, over the top image of Hamburger Stew in a Dutch oven.
A ladle scoops some beef stew from an Instant Pot.
A mug filled with ham and bean soup.

Holiday Favorites

A bowl of fruit salad with whipped cream.
Slices of ham and a small bowl of pineapple sauce on a white platter.
A tray of cheese, meats, nuts, and bacon jam in a small glass container.
Mashed potatoes in a white bowl topped with butter and chives
A sliced bundt cake on a cake plate.
A white bowl filed with crab dip with a spoon.

Reader Favorites

A white serving dish filled with shredded beef, carrots, and potatoes.
A white bowl filed with crab dip with a spoon.
A spatula scoops up a zucchini boat from a casserole dish.
Blackened Mahi Mahi
A close up of a cheesesteak sandwich with peppers and onions.
Slow Cooker Beef Tips with Gravey
As Featured On
Back to Top
  • Home
  • About
  • Privacy Policy
  • Collaborate
  • Contact
Facebook
Pinterest
Instagram
Twitter
YouTube
BlogLovin'
RSS
Valerie's Kitchen
Copyright © 2011–2021 · Valerie's Kitchen

Valerie's Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.