Crock Pot Stuffing

Crock Pot stuffing with soft French and sandwich bread, buttered vegetables, and classic herbs. Moist, flavorful, and easy to make in a slow cooker, this stuffing is perfect for Thanksgiving, holiday dinners, and family meals. Customizable with mushrooms, cranberries, or nuts for extra texture and taste.

Ingredients

• 1 pound loaf soft French bread (sometimes labeled sweet French)
• 1 pound loaf sliced buttermilk or potato sandwich bread (Oroweat recommended)
• 1 cup butter
• 3 cups diced yellow onion (about 2 onions)
• 3 cups diced celery (about 1 bunch)
• 1 carrot, diced
• 1 tablespoon minced garlic
• ½ cup chopped fresh parsley
• 4–5 cremini mushrooms, diced (optional)
• 2 teaspoons dried sage
• 1 teaspoon poultry seasoning
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 2 teaspoons salt
• Freshly ground black pepper, to taste
• 3–4 cups low-sodium chicken broth (or vegetable broth)
• 2 eggs, beaten

Instructions

1. Preheat the oven to 325°F (165°C). Slice the French bread and tear all bread slices into bite-sized pieces, discarding end pieces or saving for another use. You should have roughly 20 cups of torn bread.
2. Spread the bread pieces across two rimmed baking sheets and toast in the oven for 15–20 minutes, tossing halfway through, until lightly golden.
3. While the bread is toasting, melt butter in a large skillet over medium heat. Add onion, celery, and carrot. Increase heat to medium-high and cook, stirring frequently, for 7–10 minutes until tender.
4. Stir in garlic, parsley, and mushrooms (if using), cooking 1–2 more minutes. Add sage, thyme, marjoram, poultry seasoning, salt, and pepper, mixing well. Remove from heat.
5. Transfer the toasted bread to a large mixing bowl or roasting pan. Pour the cooked vegetable mixture over the bread and combine. Stir in beaten eggs.
6. Gradually add 1–1½ cups of broth to moisten the stuffing, reserving the remaining broth. Mix thoroughly.
7. Coat a 6-quart (or larger) slow cooker with nonstick spray. Add the stuffing, cover, and cook on LOW for 4–6 hours, checking occasionally and adding reserved broth as needed for desired consistency. Use the KEEP WARM setting once done.
8. Optional: For a crunchy topping, transfer the removable slow cooker insert to the oven and broil for a few minutes until golden brown.

Why You’ll Love This Recipe

• Classic, flavorful stuffing with a moist interior and optional crunchy top.
• Easy to prepare and keeps warm for hours, perfect for holiday gatherings.
• Combines fresh vegetables, herbs, and tender bread for a comforting side dish.

Tips

• Use day-old bread for best texture.
• Toast bread evenly to prevent sogginess.
• Stir occasionally while cooking in the slow cooker to maintain moisture.

Variations and Substitutions

• Bread alternatives: Whole wheat, sourdough, or gluten-free bread.
• Vegetable swaps: Add leeks, bell peppers, or parsnips.
• Herb variations: Rosemary, tarragon, or fresh thyme can replace dried herbs.
• Vegan option: Use vegetable broth and skip the eggs.

FAQs

Q: Can I make this ahead of time?
A: Yes, assemble and store the stuffing in the fridge for up to 24 hours before cooking.

Q: How do I adjust for a smaller slow cooker?
A: Reduce ingredients proportionally and cook on LOW for 3–4 hours.

Q: Can I freeze leftovers?
A: Yes, store cooled stuffing in an airtight container in the freezer for up to 3 months.

Serving

• Serve as a side dish with roasted turkey, chicken, or pork.
• Perfect for holiday meals like Thanksgiving or Christmas.

Suggestions

• Top with fresh herbs or a drizzle of gravy before serving.
• Mix in dried cranberries or toasted nuts for added texture and flavor.

Crock Pot Stuffing

Recipe by 50Krecipes

0.0 from 0 votes

Servings

Adjust servings

+

–

15

servings

Prep time

45

minutes

Cooking time

4

hours 

Ingredients

• 1 pound 1 loaf soft French bread (sometimes labeled sweet French)

• 1 pound 1 loaf sliced buttermilk or potato sandwich bread (Oroweat recommended)

• 1 cup 1 butter

• 3 cups 3 diced yellow onion (about 2 onions)

• 3 cups 3 diced celery (about 1 bunch)

• 1 1 carrot, diced

• 1 tablespoon 1 minced garlic

• ½ cup chopped fresh parsley

• 4 4 –5 cremini mushrooms, diced (optional)

• 2 teaspoons 2 dried sage

• 1 teaspoon 1 poultry seasoning

• 1 teaspoon 1 dried thyme

• 1 teaspoon 1 dried marjoram

• 2 teaspoons 2 salt

• Freshly ground black pepper, to taste

• 3 3 –4 cups low-sodium chicken broth (or vegetable broth)

• 2 2 eggs, beaten

Directions

• Preheat the oven to 325°F (165°C). Slice the French bread and tear all bread slices into bite-sized pieces, discarding end pieces or saving for another use. You should have roughly 20 cups of torn bread.
• Spread the bread pieces across two rimmed baking sheets and toast in the oven for 15–20 minutes, tossing halfway through, until lightly golden.
• While the bread is toasting, melt butter in a large skillet over medium heat. Add onion, celery, and carrot. Increase heat to medium-high and cook, stirring frequently, for 7–10 minutes until tender.
• Stir in garlic, parsley, and mushrooms (if using), cooking 1–2 more minutes. Add sage, thyme, marjoram, poultry seasoning, salt, and pepper, mixing well. Remove from heat.
• Transfer the toasted bread to a large mixing bowl or roasting pan. Pour the cooked vegetable mixture over the bread and combine. Stir in beaten eggs.
• Gradually add 1–1½ cups of broth to moisten the stuffing, reserving the remaining broth. Mix thoroughly.
• Coat a 6-quart (or larger) slow cooker with nonstick spray. Add the stuffing, cover, and cook on LOW for 4–6 hours, checking occasionally and adding reserved broth as needed for desired consistency. Use the KEEP WARM setting once done.
• Optional: For a crunchy topping, transfer the removable slow cooker insert to the oven and broil for a few minutes until golden brown.