I’ll never forget the Thanksgiving I nearly lost my mind trying to get the stuffing just right. Between juggling the turkey, sides, and guests arriving early, my oven-baked stuffing kept coming out either too dry or suspiciously soggy. That’s when I discovered the magic of Crockpot Stuffing – my savior for every holiday since! The slow cooker gives you that perfect balance of crispy top and pillowy-soft middle every single time. What I love most? You can prep it hours ahead, freeing up precious oven space. Trust me, once you try this method, you’ll never go back to the stressful last-minute stuffing scramble.
Why You’ll Love This Crockpot Stuffing
Let me tell you why this stuffing recipe became my holiday MVP. First off, it practically cooks itself while you focus on the million other Thanksgiving tasks. But the real magic? It delivers perfect results every. single. time. Here’s what makes it special:
- Hands-off cooking: Set it and forget it – no babysitting required like oven stuffing that needs constant checking
- Consistent texture: The slow cooker gives you that ideal combo of crispy top and fluffy interior that’s so hard to achieve otherwise
- Make-ahead dream: Prep it in the morning so when guests arrive, you’re calm and collected (with one less dish to stress over)
- Flavor bomb: The blend of fresh herbs and slow-cooked veggies makes this the stuffing people actually fight over for seconds
Oh, and if you’re looking for another stress-free side, my easy sweet potato casserole pairs perfectly with this stuffing. Trust me, your future Thanksgiving self will thank you for adding this recipe to your repertoire!
Ingredients for Crockpot Stuffing
Let me walk you through exactly what you’ll need to make this magical stuffing happen. I’ve grouped everything so it’s super easy to prep – no running back and forth to the pantry mid-recipe! The fresh herbs really make this special, but don’t panic if you can’t find them all – I’ve included dried alternatives that work great too.
For the Bread
- 2 lbs hearty white sandwich bread, diced into 1/2 to 3/4-inch pieces (about 15 cups) – or use store-bought dried unseasoned bread cubes if you’re short on time
For the Broth Mixture
- 2 – 3 1/2 cups low-sodium chicken broth (start with 2, you can add more as needed)
- 2 large eggs – these are our secret binding agents!
- 1 tsp poultry seasoning – that classic Thanksgiving flavor
- 1 tsp salt (I prefer kosher salt for even distribution)
- 1/2 tsp freshly ground black pepper – freshly cracked makes all the difference
For the Vegetable and Herb Mixture
- 3/4 cup unsalted butter, diced into 1 Tbsp pieces – real butter only, please!
- 2 cups chopped yellow onion – the sweet base of our flavor
- 2 cups chopped celery – for that essential crunch
- 1 cup chopped carrot, diced small – they should disappear into the stuffing
- 1 large clove garlic, minced – because everything’s better with garlic
- 1/4 cup chopped fresh parsley plus more for garnish (or 1 Tbsp dried)
- 2 1/2 Tbsp chopped fresh sage (or 2 1/2 tsp dried) – the star of the show
- 1 Tbsp chopped fresh thyme (or 1 tsp dried)
- 1 Tbsp chopped fresh marjoram (or 1 tsp dried) – this one’s optional but lovely
- 2 tsp chopped fresh rosemary (or 1/2 tsp dried, crushed) – just a whisper of piney flavor
See? Nothing too fancy, just good, honest ingredients that come together to make something truly special. The fresh herbs really elevate this, but I won’t judge if you need to use dried – we’ve all been there during the holiday rush!
How to Make Crockpot Stuffing
Alright, let’s get to the good part – making this foolproof stuffing! I promise it’s easier than you think, and I’ll walk you through each step. The key is taking your time with each component before they all come together in that magical slow cooker. Here’s exactly how to make stuffing that’ll have your guests begging for the recipe.
Prepping the Bread Cubes
First things first – the bread. Preheat your oven to 275°F and spread your diced bread onto two rimmed baking sheets. Now here’s my trick: bake them on alternating oven racks for about 45-55 minutes, swapping their positions and giving them a good toss every 15 minutes or so. You want them dry but not browned – they should feel like day-old bread. Too lazy? Store-bought dried bread cubes work in a pinch (just skip this step). Whatever you do, resist the urge to skip drying – soggy bread means soggy stuffing, and we’re not about that life!
Cooking the Vegetable Mixture
While your bread dries, let’s get the veggies going. Grab your largest non-stick skillet (trust me, you’ll need the space) and melt that butter over medium-high heat. Toss in your onions, celery, and carrots – that classic trio is the flavor foundation. Sauté for about 8-12 minutes until they’re nice and soft, then add the garlic right at the end (just 1 more minute) so it doesn’t burn. The smell at this point? Absolute heaven. Your kitchen will smell like Thanksgiving already.
- Mix the wet ingredients: In a bowl, whisk together 2 cups chicken broth, eggs, poultry seasoning, salt and pepper until smooth. Set this aside for now.
- Combine everything: Dump your dried bread cubes into the biggest mixing bowl you’ve got. Pour that glorious veggie mixture right over top, along with all your fresh herbs. Toss immediately – the heat from the veggies helps wake up those herb flavors!
- Add the broth: Slowly drizzle your broth mixture over everything, tossing as you go. Start with 2 cups – you want everything moist but not swimming. The bread should still hold its shape – add more broth a splash at a time if needed.
- Slow cooker time: Spray your 6-quart slow cooker with non-stick spray (this is crucial!). Transfer your stuffing mixture in, cover, and cook on high for 30 minutes. Then reduce to low and let it work its magic for 3.5-5 hours. Pro tip: if you love a crispy top, uncover it for the last 30 minutes.
And that’s it! You’ve just made the easiest, most reliable stuffing that frees up your oven for other dishes. Need more slow cooker inspiration? Try my slow cooker Italian wedding soup for another set-it-and-forget-it winner. Or check out this classic slow cooker stuffing recipe if you want to compare techniques.
Expert Tips for Perfect Crockpot Stuffing
After making this stuffing more times than I can count (seriously, my family demands it at every gathering), I’ve learned a few tricks that guarantee perfection every time. First, the broth – add it gradually! You want the bread moist but not mushy. Start with 2 cups, then add more by the tablespoon until the mixture holds together when squeezed lightly. Fresh herbs make all the difference if you can get them – their bright flavor cuts through the richness beautifully. But if you’re using dried, rub them between your palms first to wake up their oils.
Your slow cooker size matters too – a 6-quart is ideal. Too small, and the stuffing steams instead of crisping up. Too big, and it dries out. And here’s my favorite trick: for extra crispy edges, uncover the crockpot for the last 30 minutes of cooking. It gives you that perfect textural contrast everyone loves. Want to keep your stuffing moist for days? Check out my secret to moist bread – the same principles apply here!
Crockpot Stuffing Variations
One of my favorite things about this Crockpot Stuffing is how easily you can make it your own! Feeling fancy? Try browning a pound of breakfast sausage (drain the fat first!) and mixing it in with the veggies. For an earthy twist, sauté mushrooms until golden and fold them in. And if you love that sweet-savory combo, dried cranberries are magical – just toss in a cup during the final mix. Want something heartier? My cheesy ground beef and rice casserole makes a great companion dish when you’re feeding a crowd. The possibilities are endless – that’s the beauty of stuffing!
Serving and Storing Crockpot Stuffing
Okay, let’s talk about the best part – serving this beautiful stuffing! Right before it hits the table, I love sprinkling on a handful of fresh chopped parsley. Not only does it make everything look festive, but that pop of green against the golden bread is just so pretty. Pro tip: keep a little extra broth handy in case it needs a quick refresh after sitting in the slow cooker.
Now, about leftovers (if you’re lucky enough to have any!). Store cooled stuffing in an airtight container in the fridge for up to 4 days. To reheat, I splash in a tablespoon of broth, cover with foil, and warm at 350°F until heated through – about 20 minutes. And here’s my freezer trick: portion cooled stuffing into freezer bags, press out the air, and freeze flat. It keeps beautifully for 2 months! Just thaw overnight in the fridge before reheating. Trust me, future-you will be thrilled to find this waiting after a long day.
Crockpot Stuffing FAQs
I get so many questions about this stuffing recipe – and I love that! Here are the answers to the ones that pop up most often from fellow holiday cooks:
Can I use stale bread instead of drying fresh bread?
Absolutely! Stale bread works beautifully – just cube it and let it sit out overnight. The key is making sure it’s dry enough to soak up all that delicious broth without turning mushy. If your bread isn’t quite stale enough, pop it in a 200°F oven for 15-20 minutes to dry it out. Just don’t let it brown!
How do I prevent soggy stuffing?
Oh honey, I’ve been there! The trick is to add broth gradually – start with 2 cups and only add more if needed. The bread should hold its shape when squeezed lightly. Also, make sure your slow cooker isn’t too small – a 6-quart gives everything room to breathe. For more moisture control tips, check out my guide to preventing dry bread – the same principles apply here!
Can I prep this stuffing ahead of time?
You bet! That’s the beauty of Crockpot Stuffing. You can dry the bread cubes up to 3 days ahead (store in an airtight bag). The veggie mixture can be cooked 1-2 days early and refrigerated. Just combine everything and cook when ready. It’s the ultimate Thanksgiving time-saver!
What other Thanksgiving sides pair well with this stuffing?
Oh, let me count the ways! It’s perfect with all your classic Thanksgiving recipes – think roasted turkey, mashed potatoes, and green bean casserole. For something different, try it with roasted chicken or pork chops for a cozy fall dinner. The herby flavors work with just about anything!
Can I freeze leftovers?
Yes, and you totally should! Freeze in portion-sized containers for up to 2 months. When ready to eat, thaw overnight in the fridge, then reheat with a splash of broth to refresh it. It makes the best quick weeknight side dish – just add a salad and you’ve got dinner!
Nutritional Information
Just a quick heads up – I don’t provide exact nutritional counts because they can vary so much based on your specific ingredients and brands. Stuffing is one of those dishes where everyone makes it a little differently! But I can tell you this version leans hearty and comforting (it is Thanksgiving, after all). If you’re watching specific dietary needs, just adjust the butter or salt to your preference. The important thing? It’s absolutely delicious!
Crockpot Stuffing
Equipment
- 6-quart slow cooker
- rimmed baking sheets
- large non-stick skillet
Ingredients
For the Bread
- 2 lbs hearty white sandwich bread, diced into 1/2 to 3/4-inch pieces or 15 cups store-bought dried unseasoned bread cubes
For the Broth Mixture
- 2 – 3 1/2 cups low-sodium chicken broth as needed
- 2 large eggs
- 1 tsp poultry seasoning
- 1 tsp salt or to taste
- 1/2 tsp freshly ground black pepper or to taste
For the Vegetable and Herb Mixture
- 3/4 cup unsalted butter, diced into 1 Tbsp pieces
- 2 cups chopped yellow onion
- 2 cups chopped celery
- 1 cup chopped carrot dice small
- 1 large clove garlic, minced
- 1/4 cup chopped fresh parsley plus more for garnish
- 2 1/2 Tbsp chopped fresh sage or 2 1/2 tsp dried
- 1 Tbsp chopped fresh thyme or 1 tsp dried
- 1 Tbsp chopped fresh marjoram or 1 tsp dried
- 2 tsp chopped fresh rosemary or 1/2 tsp dried, crushed
Instructions
- Preheat oven to 275 degrees. Spread bread cubes evenly onto 2 rimmed baking sheets.
- 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.
- Remove from oven and allow to cool.
- In a bowl mix together 2 cups of the chicken broth with the eggs, poultry seasoning, salt and pepper until well blended.
- Pour dried bread cubes into a very large mixing bowl.
- 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.
- Pour onion mixture, along with parsley, sage, thyme, marjoram and rosemary over bread cubes in mixing bowl and immediately toss.
- Evenly drizzle chicken broth mixture over top and immediately toss to evenly coat. Add in more broth just as needed to moisten bread.
- Spray a 6-quart slow cooker with non-stick cooking spray then pour bread cube mixture into slow cooker.
- 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 and serve warm.