Go Back

Slow Cooker Stuffing

Slow cooker stuffing cooks gently until the center reaches 160°F and the bread is set. Sautéed onion and celery, herbs, and butter keep the cubes evenly moistened and savory.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
resting 10 minutes
Total Time 4 hours 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp unsalted butter for greasing
  • 1 cup unsalted butter
  • 2 cups yellow onion chopped
  • 2 cups celery chopped
  • 1 bag (12 oz) dried bread cubes plain
  • 2.5 cups chicken broth
  • 2 eggs large
  • 0.25 cup fresh parsley chopped
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • 1 6-quart slow cooker
  • 1 12-inch skillet

Method
 

  1. Grease the inside of a 6-quart slow cooker with the 1 tablespoon butter.
  2. Melt the 1 cup butter in a 12-inch skillet over medium heat.
  3. Add the onion and celery and cook for 8 to 10 minutes, stirring occasionally, until softened.
  4. Put the bread cubes in a 6-quart mixing bowl.
  5. Stir in the cooked vegetables and melted butter.
  6. Whisk the chicken broth, eggs, parsley, sage, thyme, salt, and pepper in a separate bowl.
  7. Pour the broth mixture over the bread mixture and toss until evenly moistened.
  8. Transfer the mixture to the slow cooker, cover, and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the center reaches 160°F and the stuffing is set.
  9. Let the stuffing rest, covered, for 10 minutes before serving.

Notes

For the most even texture, toss until all the bread cubes are evenly moistened before transferring the mixture to the slow cooker. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a vegetarian version, use vegetable broth in place of chicken broth.