Slow Cooker Stuffing

Slow Cooker Stuffing

Gayle Wagner 0

"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 9 h 20 m {{adjustedServings}} servings 210 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 210 kcal
  • 11%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 17.4g
  • 6%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 724 mg
  • 29%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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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  • Note
  • To make the slow cooker stuffing in the oven, prepare as directed using the full amount of broth. Transfer to a 9x13 inch baking dish or other large casserole dish. Bake uncovered for 45 minutes to 1 hour at 350 degrees F (175 degrees C).
  • This recipe is designed for use in a standard 4 quart slow cooker. Larger slow cookers will also work.
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Reviews 262

  1. 305 Ratings


This recipe is so popular and famous in my family that I have to make at least 2 crock pots of it. One for Thanksgiving and one for left overs. This is a pretty moist stuffing as is. If you like drier (fluffy) stuffing, use only about 1/2 of the chicken broth. Also, I've made this with both fresh and dried herbs...and fresh is the WAY TO GO with this. It tastes so awesome. If you use fresh herbs double the amount given for the dried as fresh herbs are not as pungent as dried. It is also imperative that very stale dried bread is used. It helps soak up all that broth. If you use fresh bread it will be very, very soggy, even if you cut the amount of broth in half. This recipe does not need to be cooked for 8 hours. Make sure mix up the stuffing every so often so the edges don't form a crust...although some people in my family like it kinda crusty. Also, the size of the bread cubes matters. My family likes it best when the cubes are about half an inch by half an inch. I personally like them bigger. Don;t make them larger than 1 inch by inch though, otherwise it is much harder to mix up the spices and butter and you will end up with pieces of bread that have no real taste to them.


I have used this recipe for the past 4 years; I've scaled the recipe up to 25 servings for my office holiday luncheon and scaled it down to 8 servings for meals at home. I have had four years to perfect this recipe, so here are some tips. This stuffing is very, very moist so use the butter and chicken broth sparingly. 1 cup of butter is 2 sticks - I only use 1 stick for 25 servings (two sticks left a butter layer across the top). Also, I use only enough broth to just moisten the bread - I used the stated amount one year and ended up with stuffing soup (which everyone still said tasted wonderful). If I use mushrooms, I use canned. I have omitted the mushrooms and added shredded carrots that I cooked with the onions, etc. I also shred the celery. I omit the marjoram and add rosemary. Handling such a large amount of bread cubes can be unwieldy, so I put half of the bread directly into the slowcooker, follow the directions in Step 2 using half of all the ingredients, moisten with a just enough broth, and toss lightly. Then I do the same thing with the remaining ingredients in a large bowl, which I then combine with the other half in the slowcooker. Like some others, I only needed to cook this about 45 minutes on high and 3-4 hours on low. All-in-all a very nice recipe that I was able to easily change to fit my tastes. When I take this to my office luncheon, there is never any left to take home!


Excellent recipe! Only changes I made were that I added all the spices to the onions and taught me that many years ago...makes it easier to get the flavours all through the stuffing. I also finely chopped the mushrooms, so that we had the flavour, but they were disguised for the kids! Only used 2 cups of broth and cooked for about 5 1/2 hours, stirring three times to prevent sticking. All raved, thanks!