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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!
Print Recipe
Prep Time 25 minutes
Cook Time 4 hours 50 minutes
Total Time 5 hours 15 minutes
Course lunch/dinner
Cuisine Mexican
Servings 16 people
Calories 3908.6 kcal

Equipment

  • 1 4-Quart Slow Cooker Essential for the slow cooking process.
  • 1 Large Skillet For sautéing aromatics before combining.
  • 1 Very Large Mixing Bowl To combine all ingredients thoroughly.
  • 1 Spatula or wooden spoon For stirring and transferring ingredients.
  • 1 Measuring Cups and Spoons For accurate ingredient measurement.

Ingredients
  

Main

  • 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

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • 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. Dotdash Meredith Food Studios
  • 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. Dotdash Meredith Food Studios
  • Pour in enough broth to moisten, then mix in eggs. Dotdash Meredith Food Studios
  • Transfer mixture to a slow cooker. Dotdash Meredith Food Studios
  • Cover and cook on High for 45 minutes, then reduce heat to Low and cook for 4 to 8 hours. Dotdash Meredith Food Studios

Notes

1. For best results, use day-old or slightly stale bread cubes to prevent the stuffing from becoming mushy. If using fresh bread, you might want to toast it lightly first.
2. Don't skip sautéing the vegetables; this develops a foundational layer of flavor and softens them properly before slow cooking.
3. The amount of chicken broth can be adjusted based on the dryness of your bread and desired moisture level. Add gradually until just moistened, as the slow cooker retains a lot of moisture.
4. To achieve a golden, slightly crispy top, transfer the cooked stuffing to a baking dish and broil for 5-10 minutes, or bake at 375°F (190°C) for 15-20 minutes, after slow cooking.