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Slow Cooker Stuffing

Slow Cooker Stuffing

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Gayle Wagner

This is an easy way to make 'extra' stuffing for a large crowd, saving stove space because it cooks in a slow cooker. Very tasty and moist!

Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 201 kcal
  • 10%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 16.9g
  • 5%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 772 mg
  • 31%

Based on a 2,000 calorie diet


  1. Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
  2. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
  3. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.
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LOVED IT! --yes--I read all 200+ reviews before I made it. The issue with the ammount of broth does depend on the kind of bread you use. Use less for fresh bread and more for store bought hard packaged. I used the packaged and used all the broth. I think taking the time to mix it thourghly to absorb the liquid is essential also. I also got the feeling it was on edge of being over cooked, so I skipped the 45 min high setting and I put the crock pot on Low for 4 hours and it was perfect.


I think the 4 1/2 c. broth is a misprint. I followed the advice of those who have gone before (and the back of the bread cubes package) and used 2 1/2 cups broth. It was still a little moist for my liking, so I recommend starting with 2 cups broth and adding more as needed. I also cooked and added 1 lb. sage-flavored Jimmy Dean sausage and reduced the amount of sage in the recipe to 1/2 tsp. I got rave reviews from the whole family on Christmas, including my extremely fussy stepdaughter, who had seconds! It also freed up precious oven space. This recipe will feed a LOT of people. Don't try to make this in a small 3 1/2 qt crock pot.

Valerie's Kitchen

I was nervous to try this and take the chance my stuffing wouldn't turn out on Thanksgiving but just had to give it a try. I'm so glad I did. It was perfect and so easy. I used about 10 cups of dried, cubed bread from Whole Foods and I also bought a fresh loaf of french bread and added about 3 cups of that. The french bread has a good consistency and you don't have to worry about drying it out ahead. I omitted the mushrooms but followed the recipe otherwise as written but added about 2 tsp. minced garlic to the onion celery mixture and added the spices into this mixture while it was cooking before pouring over bread. DON'T ADD ALL 4-1/2 CUPS CHICKEN BROTH. Just add enough to moisten the bread because you'll be checking on it all day and can add more as needed. I cooked it on high for 30 minutes then switched to low for another 5 hours till we were ready to eat. I stirred about once an hour and added more chicken broth as needed. By the end I had only added about 2-1/2 or 3 cups total. I will definitely use this method again. It's so nice to have one less thing to worry about at the end. When you are mashing potatoes, baking rolls and making gravy the stuffing is sitting in the crock pot ready to go!