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A Crock Pot filled with stuffing.
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4.64 from 25 votes

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!
Prep Time25 mins
Cook Time8 hrs
Total Time8 hrs 25 mins
Course: Side Dish
Cuisine: American
Servings: 12 to 16
Calories: 172kcal


  • 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


  • 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


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.


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