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Stuffing from the Slow Cooker

If you're hosting a big Thanksgiving dinner this year, add this simple slow-cooked stuffing to your menu to ease entertaining. The recipe comes in handy when you run out of oven space at large family gatherings. I use this Crock Pot dressing recipe often. —Donald Seiler, Macon, Mississippi
  • Total Time
    Prep: 30 min. Cook: 3 hours
  • Makes
    10 servings

Ingredients

  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1/4 cup butter
  • 6 cups cubed day-old white bread
  • 6 cups cubed day-old whole wheat bread
  • 1 teaspoon salt
  • 1 teaspoon poultry seasoning
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon pepper
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
  • 2 large eggs, beaten

Directions

  • In a small nonstick skillet over medium heat, cook onion and celery in butter until tender.
  • In a large bowl, combine the bread cubes, salt, poultry seasoning, sage and pepper. Stir in onion mixture. Combine broth and eggs; add to bread mixture and toss to coat.
  • Transfer to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until a thermometer reads 160°.



Test Kitchen Tips
  • Unless the recipe indicates that you should stir or add ingredients, do not lift the lid while the slow cooker is operating. Every time you lift the lid, steam escapes and you add cooking time.
  • Here are the top 10 accessories for your slow cooker.
  • Nutrition Facts
    3/4 cup: 178 calories, 7g fat (4g saturated fat), 49mg cholesterol, 635mg sodium, 23g carbohydrate (3g sugars, 3g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

    Reviews

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    Average Rating:
    • dublinlab
      Jan 8, 2021

      This is amazing. I used all white bread, and the chicken broth. I am blown away at how delicious this is, l stuffed the 7 lb chicken as well but that is never enough. I will make this all the time, reheated so well!!!!!!! Janet VFE

    • Donna Marie
      Dec 24, 2020

      I tripled the ingredients and substituted the can of broth with chicken Zuppa bone broth, and it turned out great! Everyone loved it!

    • Bonnie
      Dec 9, 2020

      I use all white bread and toast the bread and tear it into pieces.

    • Dick
      Nov 26, 2020

      No comment left

    • Mark
      Nov 26, 2020

      I presume the slow cooker is set to high and not low. I made this once before and it came out well.

    • Mary
      Oct 11, 2020

      This is an excellent recipe. I added a cup of diced carrot and an extra cup of water and cooked on low somewhere between 90 to 120 minutes. Very moist and flavorful. Definitely will make again.

    • deb9962
      Jun 28, 2020

      this is a good way to make stuffing

    • tammycookblogsbooks
      Dec 22, 2019

      This is really good and moist. I used all white bread and replaced the celery with 2 teaspoons celery seed. Not having poultry seasoning, I used TOH's recipe which is: for 1 teaspoon of poultry seasoning: combine 3/4 teaspoon rubbed sage and 1/4 teaspoon dried thyme or marjoram.

    • phebe's child
      Nov 23, 2018

      This was good! I will make my stuffing this way all the time now. I basically used my regular stuffing recipe with lots of celery, onion and butter using two loaves of bread and added two cans of broth and 3 eggs. I should have dried out the bread more than I did as it was a little wet or not added the third egg. Not sure why I did that. Loved the way it stayed hot in the crock all through dinner and edges were a little crisp. I usually stuff the bird and do the extra in a pan and then mix them, but this time I did it all in the crock and it was as good as in the bird without the yuck factor of stuffing the bird.

    • SdinHB
      Oct 28, 2018

      I love this recipe and have made my stuffing this way since it was first published. It's perfect for traditional stuffing, but last year as we were frying the turkey with a spice injected marinade, I mixed things up a little though still cooked it in the crock pot. First, the day old bread I used was half white bread and half Jalapeno cheese bread. Second, I fried and drained chorizo and added it to the sauteed onions and celery which I had sauteed with seeded, sliced Jalapenos. I still added the sage, cut less by half, omitted the poultry seasoning, and still added salt, pepper, broth, and eggs to the bread cubes. Per another couple of reviews, I used the paper towel between the pot and lid, and I crisped the top under the broiler. Different and a little Southwestern, but it was so good and went perfect with the deep fried turkey. This is such an excellent and easy recipe that can stand on its own for a traditional stuffing or you can use it as a base. I've used it as both and have never regretted making it.