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A plate full of stuffing in front of a slow cooker.
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4.75 from 36 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, classic bread stuffing for your Thanksgiving dinner.
Prep Time45 minutes
Cook Time6 hours
Total Time6 hours 45 minutes
Course: Side Dish
Cuisine: American
Servings: 12 to 16
Calories: 172kcal


  • 1 pound loaf soft French bread (some stores label it as sweet French)
  • 1 pound loaf sliced buttermilk or potato sandwich bread (I use Oroweat)
  • 1 cup butter
  • 3 cups diced yellow 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 (can substitute vegetable broth)
  • 2 eggs beaten


  • Preheat oven to 325 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 the end pieces or save them 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 15 to 20 minutes, or until lightly toasted, tossing with a spatula about halfway through.
  • 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, until tender. 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 the bread and mix well. Add the beaten eggs and stir to combine. Add just enough chicken broth to moisten the mixture, about 1 to 1½ cups, reserving the rest for later. Mix well.
  • Coat a 6-quart (or larger) slow cooker with nonstick cooking spray and add the stuffing. Cover and set the slow cooker on LOW for 4 to 6 hours. Check on it now and then and add broth throughout cooking time to achieve the desired consistency. Taste and add additional seasoning, if desired. Set the slow cooker to the KEEP WARM setting, if it has one. Alternately, unplug the slow cooker and keep it covered until ready to serve.
  • If you prefer a crunchy topping, transfer your removable (oven-safe) Crock Pot insert to your oven and broil for a couple of minutes until nicely toasted and golden brown.



Stuffing must be cooked to 165 degrees F.
If your stuffing is ready before the rest of your menu is ready to serve, just switch your slow cooker to the Keep Warm setting for up to an hour. Even on the lowest setting, the stuffing will continue to cook so I don't recommend allowing it to go much longer than this or the texture will begin to change. Instead, just unplug the slow cooker and keep it covered until ready to serve. Don't allow any menu items to sit out for more than 2 hours before you pack up and refrigerate any leftovers.
Storage Tips
Transfer leftovers to an airtight container and refrigerate within 2 hours. Leftover stuffing should be consumed or frozen within 3 to 4 days.
Make-Ahead Instructions
The USDA does not recommend refrigerating stuffing overnight once the wet and dry ingredients have been combined. But, to save time on Thanksgiving, you can do most of the prep a day or two in advance.
  • Toast the bread and transfer it to plastic storage bags.
  • Dice the veggies and store in airtight containers in the refrigerator.
Conventional Oven Instructions
Preheat your oven to 350 degrees F. Add as much of the remaining broth as desired and transfer the stuffing to a large baking dish that has been coated with nonstick cooking spray. Cover the dish with foil and bake, covered, for 40 to 50 minutes until warmed through or until the internal temperature reaches 165 degrees F.
For a crispy topping, remove the foil during last 15 minutes of the baking time, or place under the broiler for a couple of minutes before serving.
Apple Cranberry Stuffing – Add about 1 cup of peeled, diced apple when cooking the vegetable mixture. Add it to the toasted bread with 1 cup of dried cranberries and 1 cup of chopped, toasted pecans or walnuts.
Sausage Stuffing – Add ½ pound of cooked and well drained ground Italian or sage sausage to the toasted bread with the vegetables and then cook as directed.
Giblet Stuffing – Chop the giblets and add them to the vegetables while they are cooking in the skillet. The giblets should be cooked through when you add them with the vegetables to the toasted bread. Follow the remainder of the directions as written.


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