Easy Slow Cooker Stuffing
Easy Slow Cooker Stuffing is a comforting holiday side dish made with bread cubes, butter, celery, onion, savory herbs, and broth. This easy Crockpot stuffing recipe cooks slowly while freeing up valuable oven space, making it perfect for Thanksgiving, Christmas, and family dinners.
Ingredients
- 8 cups bread cubes day-old white bread, French bread, or sourdough
- 1 medium yellow onion diced
- 3 stalks celery diced
- 4 tablespoons unsalted butter
- 1½ cups chicken broth add gradually as needed
- 1 teaspoon dried sage
- ½ teaspoon dried thyme
- ¼ teaspoon dried rosemary crushed
- 2 tablespoons fresh parsley chopped
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
Instructions
- Prepare the Bread and Vegetables: Cut the bread into bite-sized cubes if needed. If the bread is fresh, spread the cubes on a baking sheet and dry them in a low oven until slightly crisp. Let them cool. Dice the onion and celery.
- Sauté the Vegetables: Melt the butter in a skillet over medium heat. Add the diced onion and celery and cook for 5–7 minutes, stirring occasionally, until softened. Stir in the sage, thyme, rosemary, salt, and black pepper.
- Combine the Ingredients: Place the bread cubes in a large mixing bowl. Add the sautéed vegetables and chopped parsley. Gradually pour in the chicken broth, tossing gently until the bread is evenly moistened but not soggy.
- Cook in the Slow Cooker: Lightly grease the slow cooker and transfer the stuffing mixture into it. Cover and cook on LOW for approximately 3–4 hours, checking toward the end. The stuffing should be hot throughout and tender. Avoid lifting the lid frequently.
- Fluff and Serve: Gently fluff the stuffing with a fork. Taste and adjust the seasoning if needed, then garnish with extra parsley and serve warm with turkey, chicken, or your favorite holiday meal.
Notes
- Use day-old bread or dry fresh bread cubes before mixing so they absorb the broth without becoming mushy.
- Add broth gradually. Different types of bread absorb different amounts of liquid.
- Sauté the onion and celery in butter first to develop a richer flavor.
- Keep the slow cooker lid closed as much as possible during cooking.
- For extra flavor, add cooked sausage, dried cranberries, diced apple, or chopped toasted pecans.
- Refrigerator: Store leftovers in an airtight container within two hours of cooking and use within 3–4 days.
- Freezer: Freeze in a freezer-safe container for best quality for 2–3 months. Thaw in the refrigerator before reheating.
- Reheating: Add a splash of broth and reheat in the microwave or a 350°F (175°C) oven until the stuffing reaches 165°F (74°C) throughout.
Nutrition Facts
- Calories: 350 kcal
- Total Fat: 12 g
- Saturated Fat: 7 g
- Cholesterol: 30 mg
- Sodium: 650 mg
- Total Carbohydrates: 52 g
- Dietary Fiber: 4 g
- Total Sugars: 5 g
- Protein: 9 g