Stuffing for Slow Cooker

Stuffing for Slow Cooker

Wanda Galloway 0

"This poultry stuffing recipe is prepared in a slow cooker so no turkey is needed. Note: If using a seasoned stuffing mix, omit the herbs and salt."

Ingredients {{adjustedServings}} servings 295 cals

Serving size has been adjusted!

Original recipe yields 11 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 25.6g
  • 8%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 1250 mg
  • 50%

Based on a 2,000 calorie diet

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  1. In a large skillet over medium heat, melt the butter. Saute the celery, onion, parsley and mushrooms until onions are soft.
  2. In a large bowl, combine the bread cubes and vegetables. Add the poultry seasoning, thyme, sage, pepper, salt and marjoram. Toss together well. Add egg and enough broth to moisten.
  3. Lightly pack into slow cooker; cover and cook on high for 45 minutes. Reduce to low and cook for 4 to 8 hours.
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Reviews 70

  1. 85 Ratings

Lori P.

I gave this 4 stars only because I can see where some people made a mistake in this recipe. It calls for 4 cups of chicken broth and to add until moistened. There's no way you need 4 cups of chicken broth...that's why some people's came out "soupy". Really, one can (or 2 cups) is all you need. You need to be familiar with the right consistency of stuffing for in and out of the bird to not make that mistake. Anyway, I thought it tasted delicious WITHOUT the marjoram..not the right spice for this. Also, FYI, twelve cups of bread cubes should be about 1 large loaf of white bread cut into cubes. That should help some people get it right. It's the perfect stuffing for a chicken because I can never get enough into a small chicken for us!


WOW! I sure wish I had paid attention to this recipe sooner, I would have saved myself heaps of time!! Here's a way to save more: I just used a bag of Pepperidge Farm "Sage & Onion" stuffing, which allows me to skip the spice ingrediants. Ofcourse, I used fresh mushrooms to the celery/onion saute and I also browned and drained 1 lb pork sausage & added that in! In the words of Rachel Ray: YUMMO!! This recipe works great almost year-round. I will NEVER make traditional stuffing again! Thanks a ton!

walla walla

Crockpot stuffing is the only way to go. This recipe is great, but I have also tried other favorite dressing recipes and they have turned out very well. I'd choose the low end of the cooking time unless you have a cooler crockpot. Saving the oven space is the best thing I've ever done for Thanksgiving. No more juggling or microwaving dishes.