Slow Cooker Stuffing
August 18, 2026 • 0 comments
Feeding a crowd? This slow cooker stuffing is rich, moist, and frees up precious stove space by cooking right in a standard 4-quart crockpot—making it the easiest way to make extra for the big meal.
- Prep Time:
- Cook Time:
- Servings: 16
Ingredients
- 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
- 3 ½ cups chicken broth, or more as needed
- 2 large eggs, beaten
Directions
- Melt butter in a large skillet over medium heat. Add onion, celery, mushrooms, and parsley; cook until slightly softened, 5 to 8 minutes.
- Place bread cubes in a large bowl; fold in vegetable mixture, salt, sage, poultry seasoning, thyme, marjoram, and pepper.
- Add enough broth to moisten mixture — it should be evenly damp, but not soggy. Fold in eggs until well combined.
- Transfer mixture to a slow cooker.
- Cover and cook on High for 45 minutes. Reduce heat to Low and cook until flavors blend, about 4 to 8 hours.
Note
You can use day-old bread cubes that are fully dry; moist bread will make the stuffing dense.
You can add cooked sausage, dried cranberries, or chopped apples for variety.
To make this stuffing in the oven: Prepare the stuffing as directed using the total amount of broth. Transfer to a 9x13-inch baking dish or another large casserole dish. Bake, uncovered, at 350° for 45 minutes to 1 hour.
