Slow Cooker Stuffing
This crockpot stuffing is an easy way to make extra stuffing for a large crowd — and it frees up stove space because it cooks in a slow cooker. This recipe is designed for use in a standard 4-quart slow cooker and is very tasty and moist!
Crock-Pot Stuffing Ingredients
These are the ingredients you’ll need to make this homemade Crock-Pot stuffing recipe:
· Butter: This slow cooker stuffing recipe starts with vegetables sautéed in butter.
· Vegetables: You’ll need onions, celery, and mushrooms.
· Parsley: Fresh parsley adds a pop of color and flavor.
· Bread: Opt for slightly stale bread cut into cubes.
· Spices and seasonings: This slow cooker stuffing is flavored with salt, dried sage, poultry seasoning, dried thyme, dried marjoram, and ground black pepper.
· Broth: Use store-bought or homemade chicken broth.
· Eggs: Whole eggs lend moisture and help hold the stuffing together.
How to Make Stuffing In a Crock-Pot
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make slow cooker stuffing:
1. Sauté the vegetables.
2. Spoon the cooked vegetables over the bread and season.
3. Moisten with broth, then add the eggs.
4. Transfer the mixture to a slow cooker and cook.
Can You Make This Stuffing In the Oven?
Yes. Prepare the stuffing as directed using the total amount of broth. Transfer to a 9×13-inch baking dish or another large casserole dish. Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.
How to Store and Freeze Slow Cooker Stuffing
Store the leftovers in an airtight container in the fridge for up to four days. Reheat gently in the microwave or in the oven. To freeze, transfer the stuffing to zip-top freezer bags or another freezer-safe container. Wrap in a layer of foil for extra protection. Freeze for three to six months.
Allrecipes Community Tips and Praise
“I don’t need Thanksgiving or Christmas or any holiday to make stuffing,” according to FLYINGSCOT4. “This recipe goes great with turkey, pork, chicken or just about anything!”
“Delicious,” raves CookingIsArt. “I made the recipe as stated and it was so darn good. It is rich, so smaller portions are perfectly fine. We loved it and I will make this recipe again. Next time I might experiment with portobello mushrooms in this recipe.”
“Super easy way to make stuffing, especially when you have so many other things to cook for a holiday meal,” says mrsg0327. “Be very aware of how much you are making because that significantly impacts cooking time and the amount of moisture you need.”
Editorial contributions by Corey Williams
- 1 cup butter
- 2 cups chopped onion
- 2 cups chopped celery
- 12 ounces sliced mushrooms
- ¼ cup chopped fresh parsley
- 12 cups dry bread cubes
- 1 ½ teaspoons salt
- 1 ½ teaspoons dried sage
- 1 teaspoon poultry seasoning
- 1 teaspoon dried thyme
- ½ teaspoon dried marjoram
- ½ teaspoon ground black pepper
- 4 ½ cups chicken broth, or as needed
- 2 large eggs, beaten
Melt butter in a skillet over medium heat. Cook and stir onion, celery, mushroom, and parsley in butter until slightly softened, 5 to 8 minutes.
Place bread cubes in a very large mixing bowl. Spoon cooked vegetables over bread cubes. Season with salt, sage, poultry seasoning, thyme, marjoram, and pepper. Pour in enough broth to moisten, then mix in eggs. Transfer mixture to a slow cooker.
Cover and cook on High for 45 minutes, then reduce heat to Low and cook for 4 to 8 hours.
Nutrition Facts (per serving)