Slow Cooker Stuffing Recipe

If you’ve ever found yourself juggling three different dishes on the stove while the oven is packed to capacity, this slow cooker stuffing recipe is about to become your holiday season secret weapon.

Making stuffing in the slow cooker frees up precious oven space and practically makes itself while you focus on everything else.

What makes this version so special is the combination of dry bread cubes with sautéed celery and onion, melted butter, warming herbs, and just enough chicken broth to create a stuffing that’s perfectly moist on the inside without turning mushy.

The herbs do the heavy lifting here. Poultry seasoning and rubbed sage are classic partners in traditional stuffing, and using both gives you that deep, savory, unmistakably “Thanksgiving” flavor that everyone expects.

This recipe uses a standard 6-quart slow cooker, serves about 10 to 12 people, and requires just about 20 minutes of active prep. Once it’s in the slow cooker, you can step away and come back to perfectly cooked stuffing every single time.

This pairs beautifully alongside a Thanksgiving Turkey for the ultimate holiday spread.

Why You’ll Love This Slow Cooker Stuffing Recipe

This recipe takes all the stress out of one of the most beloved Thanksgiving side dishes.

You get all the classic flavors you love, including the tender bread, buttery sautéed vegetables, and fragrant herbs, without having to babysit the oven.

• Frees up oven space: During big holiday meals, oven real estate is precious. The slow cooker handles the stuffing so you can roast your turkey, bake rolls, or work on side dishes without juggling cooking times.
• Moist and tender every time: The low-and-slow method creates steam inside the pot, which helps the stuffing cook evenly and stay tender throughout without drying out.
• Easy make-ahead option: You can assemble the stuffing mixture the night before, refrigerate it, and transfer it to the slow cooker the next morning.
• Feeds a crowd: A 6-quart slow cooker holds enough stuffing to serve 10 to 12 people comfortably, making it ideal for large family gatherings.
• Minimal hands-on time: After the initial sauté, you simply combine everything in the slow cooker and let it go. No stirring every few minutes, no worrying about it burning in the oven.
• Stays warm throughout the meal: One of the best perks is that the slow cooker keeps stuffing at the perfect serving temperature long after it’s done cooking.

Read Also: Sausage Stuffing Recipe

Ingredients

Classic slow cooker stuffing relies on a short list of quality ingredients. The key is using properly dried bread and not skimping on the butter or seasoning.

• 14 cups (about 1.5 lbs / 680g) dried bread cubes (white, wheat, or a mix; see tips for drying your own)
• 1 cup (225g) unsalted butter, divided
• 2 cups (240g) celery, diced (about 4 to 5 stalks)
• 2 cups (300g) yellow onion, diced (about 2 medium onions)
• 3 to 4 cups (720ml to 960ml) low-sodium chicken broth
• 2 large eggs, lightly beaten
• 2 teaspoons poultry seasoning
• 1.5 teaspoons rubbed dried sage
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh flat-leaf parsley, roughly chopped (optional, for garnish)

You might also enjoy: Corn Casserole

Kitchen Equipment Needed

You don’t need any specialized equipment for this recipe, but a few key tools will make the process much smoother.

• 6-quart slow cooker (a 5-quart will work but may be a tight fit)
• Large skillet or sauté pan (12 inches / 30cm recommended)
• Large mixing bowl (5 to 6 quart capacity)
• Sharp chef’s knife and cutting board
• Measuring cups and spoons
• Wooden spoon or silicone spatula
• Slow cooker liner or cooking spray (to prevent sticking)
• Small mixing bowl (for whisking eggs and broth)
• Baking sheet (if drying bread cubes in the oven)

Read Also: Green Bean Casserole Recipe

Recommended Products for This Recipe

These are products I personally recommend based on quality and how well they perform for this specific recipe.

1. Hamilton Beach 6-Quart Programmable Slow Cooker

A reliable 6-quart slow cooker is absolutely essential here. The Hamilton Beach model has a locking lid for easy transport, a programmable timer, and a wide oval insert that allows heat to distribute evenly so you won’t get burnt edges on your stuffing.

Get it on Amazon

2. Reynolds Kitchens Slow Cooker Liners

Cleanup after a holiday meal is the last thing you want to stress about. These liners fit most 3 to 8-quart oval and round slow cookers, prevent any sticking on the bottom, and mean you can just lift the bag out when you’re done instead of scrubbing.

Get it on Amazon

3. Pepperidge Farm Herb Seasoned Stuffing Cubes

If you want to skip the step of drying your own bread, Pepperidge Farm’s pre-seasoned stuffing cubes are the gold standard. They’re properly dried, hold their shape through the entire slow cooker process, and come pre-seasoned with herbs so you get consistent results every time.

Get it on Amazon

4. Swanson Low-Sodium Chicken Broth

The broth is responsible for much of the final flavor. Swanson’s low-sodium version gives you a clean, rich chicken flavor without making the stuffing overly salty, and the low-sodium format lets you control the seasoning yourself.

Get it on Amazon

5. Lodge Cast Iron Skillet (12-Inch)

Sautéing onions and celery in a cast iron skillet helps them develop a slightly deeper, more caramelized flavor compared to a regular nonstick pan. The Lodge 12-inch skillet is pre-seasoned and will last decades with basic care.

Get it on Amazon

Another favorite: Sweet Potato Casserole

Step-by-Step Instructions

Step 1: Prepare or Dry Your Bread Cubes

• If using store-bought stuffing cubes, skip to Step 2.
• If making your own, start with 1 to 1.5 pounds (450g to 680g) of white, wheat, or sourdough bread.
• Cut the bread into 3/4-inch (2cm) cubes. You want them uniform in size so they dry and cook evenly.
• Spread the bread cubes in a single layer on two large baking sheets.
• Leave them uncovered at room temperature overnight (at least 8 to 12 hours), or dry them in a 275°F (135°C) oven for 45 to 55 minutes, stirring every 15 minutes, until the cubes are firm, dry, and slightly golden but not browned.
• Measure out 14 cups of dried bread cubes after drying, as the bread shrinks slightly. Set aside.

Step 2: Dice the Vegetables

• Wash the celery stalks thoroughly under cold water.
• Trim the ends and dice the celery into small pieces, about 1/4-inch (6mm) in size. You need 2 cups total (about 4 to 5 stalks).
• Peel the onions and dice them into a similar small size. You need 2 cups total (about 2 medium onions).
• Chop the fresh parsley leaves roughly if using, and set aside for garnish.

Step 3: Sauté the Celery and Onion in Butter

• Place your large skillet over medium-high heat.
• Add 3/4 cup (170g) of the unsalted butter to the pan. Reserve the remaining 1/4 cup (55g) butter for later.
• Once the butter has melted and begins to foam slightly, add the diced celery and onion.
• Stir everything together to coat the vegetables in the butter.
• Cook, stirring occasionally, for 5 to 7 minutes or until the vegetables are softened and the onion is translucent. You don’t want the onion to brown significantly, just soften.
• Remove the skillet from heat and allow the mixture to cool slightly for 5 minutes.

Step 4: Season the Bread Cubes

• Add the dried bread cubes to your large mixing bowl.
• Sprinkle the poultry seasoning, rubbed sage, salt, and black pepper evenly over the bread cubes.
• Toss gently with a large spoon or your hands to distribute the seasoning throughout. Be gentle to avoid breaking the cubes into crumbs.

Step 5: Combine the Stuffing Mixture

• Pour the sautéed celery and onion (along with all the butter from the pan) over the seasoned bread cubes.
• Toss everything together gently until the vegetables are evenly distributed.
• In a small bowl, whisk together 3 cups (720ml) of chicken broth and the 2 lightly beaten eggs until fully combined.
• Pour the broth and egg mixture over the bread cubes slowly, a little at a time, tossing as you go.
• Check the consistency. The mixture should feel quite moist and hold together slightly when pressed, but not be soggy or waterlogged. If the mixture still feels dry, add up to 1 additional cup (240ml) of broth, a little at a time, until it reaches that ideal moist-but-not-wet texture.

Step 6: Prepare the Slow Cooker

• Spray the inside of your 6-quart slow cooker generously with cooking spray, or line it with a slow cooker liner.
• Cut the remaining 1/4 cup (55g) of butter into small pieces.
• Dot the bottom of the slow cooker with a few small pieces of butter before adding the stuffing. This adds flavor and helps prevent sticking at the bottom.

Step 7: Transfer and Cook the Stuffing

• Spoon the stuffing mixture into the prepared slow cooker, pressing it in gently and evenly without compacting it too much. You want some air pockets for a lighter texture.
• Dot the remaining butter pieces over the top of the stuffing.
• Place the lid on the slow cooker.
• Cook on HIGH for 30 minutes, then reduce the heat to LOW and continue cooking for 3 to 4 additional hours.
• Do not lift the lid more than once or twice during cooking, as each time you remove the lid, valuable steam escapes and extends the cooking time significantly.
• The stuffing is done when the top is set and lightly firm, the edges may have a slightly crispy golden look, and an internal thermometer reads at least 160°F (71°C).

Step 8: Check, Taste, and Serve

• Remove the lid carefully (steam will escape quickly, so tilt the lid away from you).
• Taste the stuffing and adjust seasoning with salt and pepper if needed.
• If the stuffing looks a little dry after cooking, drizzle 2 to 3 tablespoons of warm chicken broth over the top and give it a very gentle stir.
• Sprinkle with fresh chopped parsley if desired, then serve directly from the slow cooker.
• The slow cooker can be switched to WARM to keep the stuffing at the perfect serving temperature throughout your meal.

This technique also works well if you enjoy making Dinner Rolls alongside your stuffing for a complete holiday table.

Tips for Success

Small adjustments at key points in the recipe can make a big difference in the final texture and flavor of your stuffing.

• Dry your bread properly: The most common reason stuffing turns gummy is using bread that isn’t dry enough. Whether you use store-bought stuffing cubes or make your own, the bread must be thoroughly dried before adding any liquid.
• Don’t skip the sauté step: Cooking the celery and onion in butter before adding them to the stuffing builds a deeper, more complex flavor base. Raw vegetables added directly to the slow cooker won’t give you the same result.
• Add broth gradually: Start with 3 cups and add more only if the mixture seems dry. Different breads absorb liquid at different rates, so always adjust as you go rather than adding all the broth at once.
• Resist the urge to stir: Opening the lid and stirring frequently releases steam and disrupts the cooking process. Let the slow cooker do its work.
• Use a slow cooker liner: This makes cleanup effortless and prevents any burnt-on bits from forming at the bottom of the insert.
• Start on HIGH then switch to LOW: The 30-minute HIGH heat burst helps get the stuffing up to temperature quickly, and then the LOW setting finishes it off gently for that moist, evenly cooked texture.
• Make it ahead: You can assemble the stuffing the evening before, store it covered in the refrigerator, and then place it in the slow cooker insert in the morning. Add 30 extra minutes to the cooking time if starting from cold.

The same make-ahead approach works well when preparing a big meal that includes Turkey Gravy.

Serving Suggestions

Slow cooker stuffing is one of those timeless side dishes that pairs effortlessly with almost any roasted protein and a wide variety of classic holiday sides.

It belongs on any Thanksgiving or Christmas table alongside a beautifully roasted bird, rich gravy, and bright, colorful vegetable sides.

• Thanksgiving Turkey: This is the classic pairing, and for good reason. The herby, savory stuffing complements the rich roasted turkey perfectly.
• Turkey Gravy: Pour a generous ladle of homemade turkey gravy over a scoop of stuffing and you’ll wonder why you ever served them separately.
• Green Bean Casserole: The creamy, savory casserole is a natural partner on the holiday plate alongside hearty stuffing.
• Sweet Potato Casserole: The sweet, marshmallow-topped casserole provides a lovely contrast to the savory stuffing.
• Cranberry Sauce: A spoonful of tart cranberry sauce on the side cuts right through the richness of buttery stuffing.
• Creamy Mashed Potatoes: Load up your plate with both, and don’t forget the gravy.
• Dry Brine Turkey: Stuffing pairs just as beautifully with a dry-brined bird as it does with a traditional one.

You might also enjoy: Corn Souffle

Variations to Try

The base recipe is classic and crowd-pleasing, but there’s plenty of room to customize it based on your family’s preferences or what you have on hand.

• Sausage stuffing: Brown 1 pound (450g) of Italian or breakfast sausage in a skillet, drain the fat, and stir it into the bread cube mixture before transferring to the slow cooker. The sausage adds heartiness and extra savory flavor.
• Apple and sage stuffing: Add 2 cups of peeled, diced Granny Smith apple to the sautéed celery and onion for a sweet-tart note that works beautifully with the sage.
• Mushroom and herb stuffing: Sauté 2 cups of sliced cremini mushrooms along with the celery and onion for an earthy, deeply savory version.
• Cornbread stuffing: Swap half or all of the white bread cubes for dried cornbread cubes for a Southern-style variation with a slightly sweeter crumb.
• Vegetarian stuffing: Use vegetable broth in place of chicken broth for a fully vegetarian version that still tastes rich and flavorful.
• Dried fruit and nut stuffing: Stir in 1/2 cup of dried cranberries and 1/2 cup of toasted pecans for a stuffing with added texture and a sweet-savory balance.
• Gluten-free stuffing: Use gluten-free bread cubes (many brands now sell these pre-dried) and make sure your broth and seasonings are certified gluten-free.

Read Also: How to Make Bread Stuffing Balls 1940s Recipe

Storage and Reheating

Leftover stuffing keeps well and reheats beautifully, which makes it one of the best next-day holiday leftovers.

• Refrigerator: Allow the stuffing to cool completely, then store it in an airtight container in the refrigerator for up to 3 to 4 days.
• Freezer: Transfer cooled stuffing to a freezer-safe airtight container or zip-lock bag. It will keep well in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating in the oven: Spread the stuffing in a baking dish, drizzle a few tablespoons of chicken broth over the top to restore moisture, cover with foil, and bake at 350°F (175°C) for 20 to 25 minutes until heated through.
• Reheating in the microwave: Place a portion in a microwave-safe dish, add a splash of broth, cover loosely, and microwave on medium power in 1-minute intervals until hot.
• Reheating in the slow cooker: Add the leftover stuffing back to the slow cooker with a splash of broth, cover, and heat on LOW for 1 to 2 hours.

Another favorite: Turkey Soup Recipe

Nutritional Facts

Approximate values per serving (based on 12 servings):

Nutritional values are estimates and will vary depending on the specific bread, broth, and other ingredients used.

Read Also: Collard Greens Recipe

Health Benefits of Key Ingredients

While stuffing is certainly a comfort food indulgence, several of its core ingredients bring genuine nutritional benefits to the table.

Enjoying it as part of a balanced meal with plenty of vegetables and lean protein keeps it firmly in the “wholesome” category.

• Celery: Celery is low in calories and a good source of vitamin K, which supports healthy blood clotting and bone metabolism. It also contains antioxidants and has a high water content, which contributes to hydration.
• Onion: Onions are rich in quercetin, a flavonoid with strong anti-inflammatory and antioxidant properties. They also contain vitamin C and several B vitamins that support immune function and energy metabolism.
• Eggs: Eggs are one of the most nutrient-dense foods available. They provide high-quality complete protein (all essential amino acids), as well as choline for brain health, and vitamins B12 and D.
• Whole wheat or multigrain bread: If you use whole grain bread as your base, you’ll get more dietary fiber, which supports digestive health, and a higher content of B vitamins and minerals like magnesium and zinc compared to white bread alone.
• Herbs (sage, thyme, parsley): Fresh and dried herbs are nutritional powerhouses per gram. Sage has been studied for its potential benefits for cognitive function and inflammation. Parsley is exceptionally high in vitamin K and vitamin C.
• Chicken broth: A good-quality, low-sodium chicken broth provides trace amounts of minerals and can contribute collagen and gelatin if made from bones, which support joint health.

This recipe also pairs well with Roasted Brussels Sprouts with Bacon for a well-rounded holiday plate.

Frequently Asked Questions

1. Can I use fresh bread instead of dried bread cubes for this slow cooker stuffing recipe?

Using fresh, undried bread is not recommended for slow cooker stuffing.

The slow cooker creates a moist, steamy cooking environment, and fresh bread that still contains moisture will absorb the added liquid and broth and turn into a dense, gummy mass. Properly dried bread cubes are sturdy enough to absorb the liquid while still holding their shape and creating that pleasant, tender-but-distinct texture. If you’re short on time, you can dry bread cubes in a 275°F (135°C) oven in about 45 minutes.

2. Can I make this slow cooker stuffing recipe the night before?

Absolutely, and many cooks prefer to do it this way.

Mix the stuffing together completely (including the broth and eggs), then cover the mixing bowl tightly and refrigerate overnight. In the morning, transfer the mixture to the prepared slow cooker. Since you’re starting from cold, add an extra 30 minutes to the cooking time and check that the stuffing has reached 160°F (71°C) internally before serving.

3. How do I keep the stuffing from getting crispy or burnt on the bottom?

Two things help most here.

First, always use a slow cooker liner or coat the inside generously with cooking spray before adding the stuffing. Second, make sure your stuffing mixture is adequately moist before it goes into the slow cooker. A slightly wetter mixture is better than a dry one at this stage, since it will firm up as it cooks.

4. How much liquid should I use for slow cooker stuffing?

The exact amount of broth you need will depend on how dry your bread cubes are and the type of bread used.

As a starting point, use 3 cups (720ml) for homemade dried bread and add more as needed. If using store-bought stuffing cubes, you may need closer to 3.5 to 4 cups since commercial cubes tend to be very dry. The mixture should feel quite moist and cohesive when you press it together, similar to a wet sand texture, before it goes into the slow cooker.

5. Can I add the stuffing directly to the slow cooker without sautéing the vegetables first?

Technically you can, but you’ll notice a significant difference in flavor.

Sautéing the celery and onion in butter before adding them to the stuffing is what creates that rich, savory, caramelized flavor base that defines really good stuffing. Raw vegetables added directly to the slow cooker will cook through, but they won’t develop the same depth of flavor. The 5 to 7 minutes of sautéing is absolutely worth the extra step.

Read Also: Prime Rib Recipe

Final Thoughts

This slow cooker stuffing recipe proves that the best holiday side dishes don’t have to be complicated.

With dried bread cubes, buttery sautéed vegetables, warming herbs, and a good pour of chicken broth, you get everything you love about traditional stuffing, with a fraction of the stress.

Whether it’s a big Thanksgiving feast or a cozy Sunday roast chicken dinner, this stuffing belongs on the table.

Give it a try and let me know how it turns out in the comments below! I’d love to hear if you added any fun variations or how your family enjoyed it.

Recommended:

• Sausage Stuffing Recipe
• Turkey Gravy Recipe
• Thanksgiving Turkey Recipe
• Sweet Potato Casserole Recipe
• Green Bean Casserole Recipe
• Corn Pudding Recipe
• Scalloped Potatoes Recipe
• Funeral Potatoes Recipe
• Creamed Spinach Recipe
• Broccoli Casserole Recipe