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Crockpot Stuffing
4.6 from 39 votes

Crockpot Stuffing

This is a family favorite and may likely become your go-to Thanksgiving stuffing recipe too. It has the perfect amount of buttery moisture, crisp golden brown edges, and a delicious herby flavor. Plus this slow cooker method frees up oven space. It's the perfect stuffing!

Prep Time
30 mins
Cook Time
5 hrs
Total Time
5 hrs 30 mins
Servings: 12
Course: Side Dish
Cuisine: American

Ingredients

  • 2 lbs white sandwich bread diced into pieces between 1/2 and 3/4-inch thick, or 15 cups store-bought dried unseasoned bread cubes, hearty
  • 2 - 3 1/2 cups chicken broth as needed, low-sodium
  • 2 egg large
  • 1 tsp poultry seasoning
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper or to taste, freshly ground
  • 3/4 cup unsalted butter diced into 1 Tbsp pieces
  • 2 cups chopped yellow onion
  • 2 cups celery chopped
  • 1 cup carrot dice small, chopped
  • 1 garlic minced, large clove
  • 1/4 cup parsley plus more for garnish, chopped, fresh
  • 2 1/2 Tbsp sage or 2 1/2 tsp dried, chopped, fresh
  • 1 Tbsp thyme or 1 tsp dried, chopped fresh
  • 1 Tbsp marjoram or 1 tsp dried, chopped, fresh
  • 2 tsp rosemary or 1/2 tsp dried, crushed, chopped, fresh

Instructions

    Cup of Yum
  1. Preheat oven to 275 degrees. Spread bread cubes evenly onto 2 rimmed baking sheets. 
  2. Bake in preheated oven on alternating oven racks, until bread cubes are dried, while rotating baking sheets and also removing from oven and tossing bread cubes occasionally, about 45 - 55 minutes. 
  3. Remove from oven and allow to cool.**
  4. In a bowl mix together 2 cups of the chicken broth with the eggs, poultry seasoning, salt and pepper until well blended. 
  5. Pour dried bread cubes (I had 17 cups) into a very large mixing bowl.
  6. Melt butter in a large non-stick skillet over medium-high heat. Add onion, celery and carrot and saute until soft, about 8 - 12 minutes, adding in garlic during last minute of sauteing. 
  7. Pour onion mixture, along with parsley, sage, thyme, marjoram and rosemary over bread cubes in mixing bowl and immediately toss. 
  8. Evenly drizzle chicken broth mixture over top and immediately toss to evenly coat. Add in more broth just as needed to moisten bread.***
  9. Spray a 6-quart slow cooker with non-stick cooking spray then pour bread cube mixture into slow cooker. 
  10. Cover and cook on high heat 30 minutes then reduce heat to low and cook 3 1/2 - 5 hours longer. Sprinkle top with more fresh parsley (about 1 Tbsp) and serve warm.

Notes

  •  If using store-bought dried bread skip the drying in oven step.
  • I recommend doing this step (drying bread cubes) a day or two before and storing cooled bread cubes in a gallon size resealable bags.
  • You don't want the bread cubes soaked or it will end up soggy, the bread should hold it shape and doesn't need to be entirely moistened all the way through, I used about 2 1/2 cups.
  • Recipe makes about 12 cups.