Crock Pot Stuffing Recipe

Introduction

This Crock Pot Stuffing is a comforting and flavorful side dish that’s perfect for holiday meals or any cozy dinner. Made with a mix of white and brown bread cubes, fresh herbs, and a savory blend of poultry seasoning, onions, and celery, it cooks slowly to develop rich, homey flavors with minimal effort.

Ingredients

• 1 cup butter
• ½ teaspoon black pepper
• ½ teaspoon salt or to taste
• 2 teaspoons poultry seasoning (store bought or homemade)
• 2 medium yellow onions, diced
• 2 cups sliced celery
• 6 cups dry white bread cubes (see note)
• 6 cups dry brown bread cubes (see note)
• ¼ cup chopped fresh parsley
• 1 tablespoon fresh herbs (thyme, sage, rosemary), optional
• 3 cups chicken broth, plus an additional 1 cup if needed
• 2 eggs

Instructions

1. Step 1: Heat butter over medium heat until melted. Stir in poultry seasoning, black pepper, and salt. Add celery and onions, cooking until softened but not browned. Let the mixture cool completely.
2. Step 2: Place the bread cubes in a large bowl. Add the cooled celery and onion mixture, chopped parsley, and fresh herbs if using.
3. Step 3: Gradually add the chicken broth a little at a time, gently stirring to moisten the bread cubes. You may not need all of the broth. Stir in the eggs until fully combined.
4. Step 4: Cover the mixture and refrigerate overnight if preparing ahead of time.
5. Step 5: Grease a 5-6 quart slow cooker well. Transfer the stuffing mixture into the slow cooker. Cook on high for 30 minutes, then reduce the heat to low and cook for an additional 3-4 hours until the stuffing is hot and cooked through.
6. Step 6: If the stuffing finishes cooking before your meal is ready, keep it on the warm setting until serving.

Tips & Variations

• Measure the bread after it has dried since it loses volume during drying. You can use all white bread if preferred.
• If using homemade dried bread cubes, you may need closer to 2 cups of broth; store-bought dried bread cubes typically require about 3 cups.
• Add a heaping tablespoon of fresh herbs like thyme, sage, or rosemary to intensify the flavor.

Storage

Store leftover stuffing in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in the slow cooker on the warm setting until heated through. For longer storage, you can freeze the stuffing for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this stuffing without eggs?

Yes, you can omit the eggs to make it egg-free. The stuffing may be slightly less binding but will still taste delicious.

Can I prepare the stuffing ahead of time?

Absolutely! Preparing the stuffing mixture the night before and refrigerating it allows the flavors to meld together beautifully and makes holiday day cooking easier.

Crock Pot Stuffing Recipe

Print Recipe

★★★★★

4.7 from 87 reviews

This Crock Pot Stuffing recipe offers a warm, savory side dish perfect for holiday meals or comforting dinners. Made with a blend of white and brown bread cubes, sautéed celery and onions, poultry seasoning, fresh herbs, and enriched with chicken broth and eggs, this slow-cooked stuffing is moist, flavorful, and easy to prepare ahead of time.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 4.5 hours
• Total Time: 4 hours 45 minutes
• Yield: 8 to 10 servings 1x
• Category: Side Dish
• Method: Slow Cooking
• Cuisine: American

Ingredients

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Vegetables and Herbs

• 2 medium yellow onions, diced
• 2 cups sliced celery
• ¼ cup chopped fresh parsley
• 1 tablespoon fresh herbs (thyme, sage, rosemary), optional

Dry Ingredients

• 6 cups dry white bread cubes
• 6 cups dry brown bread cubes
• 2 teaspoons poultry seasoning (store bought or homemade)
• ½ teaspoon black pepper
• ½ teaspoon salt or to taste

Dairy and Liquids

• 1 cup butter
• 3 cups chicken broth, plus an additional 1 cup if needed
• 2 eggs

Instructions

1. Prepare the sautéed vegetables: Heat butter over medium heat until melted. Stir in poultry seasoning, black pepper, and salt. Add the sliced celery and diced onions, cooking until softened but not browned. Once cooked, allow the mixture to cool completely.
2. Mix the stuffing base: In a large bowl, combine the dry white and brown bread cubes. Add the cooled celery and onion mixture, chopped fresh parsley, and optional fresh herbs like thyme, sage, or rosemary.
3. Moisten and bind the stuffing: Gradually add the chicken broth a little at a time to moisten the bread mixture, stirring gently. You might not need all the broth depending on your bread’s dryness. Then, mix in the eggs until everything is well combined.
4. Make ahead (optional): Cover the stuffing mixture and refrigerate overnight if preparing in advance to enhance flavors and ease cooking day preparations.
5. Slow cook the stuffing: Grease a 5-6 quart slow cooker thoroughly. Transfer the stuffing into the slow cooker and set it to high for 30 minutes to kick-start cooking. Reduce the heat to low and cook for an additional 3 to 4 hours, or until the stuffing is hot and cooked through.
6. Keep warm until serving: If the stuffing finishes cooking before your meal is ready, keep it on the warm setting in the slow cooker to maintain the temperature without drying it out.

Notes

• Measure the bread after it has dried, as dried bread loses volume. You can substitute all white bread if preferred.
• If you dry bread cubes yourself at home, you will likely need about 2 cups of chicken broth. For dried store-bought bread cubes or crumbs, closer to 3 cups of broth will be needed.
• I recommend adding about 1 heaping tablespoon of fresh herbs for enhanced flavor, but this is optional depending on taste preferences.

Keywords: crock pot stuffing, slow cooker stuffing, holiday stuffing, easy stuffing recipe, savory stuffing