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Slow Cooker Stuffing

Slow cooker stuffing combines dried bread cubes with buttery sautéed onion and celery, sage, and thyme for a tender, evenly moistened side dish. It cooks hands-off in a 6-quart slow cooker and is ready when the center reaches 160°F.
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Prep Time 15 minutes
Cook Time 5 hours 8 minutes
Resting time 10 minutes
Total Time 5 hours 33 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 nonstick cooking spray as needed for coating
  • 0.5 cup unsalted butter
  • 1 yellow onion medium, finely chopped
  • 2 celery ribs, finely chopped
  • 1 tsp dried sage
  • 0.5 tsp dried thyme
  • 1 package (12 oz) unseasoned dried bread cubes
  • 2.5 cups low-sodium chicken broth
  • 2 eggs large, lightly beaten
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • 1 6-quart slow cooker
  • 1 large skillet

Method
 

  1. Coat the inside of a 6-quart slow cooker with nonstick cooking spray.
  2. Melt the butter in a large skillet over medium heat, add the onion and celery, and cook for 6 to 8 minutes, stirring occasionally, until softened.
  3. Stir in the sage and thyme, then remove the skillet from the heat.
  4. Put the bread cubes in a large bowl, add the cooked vegetables and herbs, and toss to combine.
  5. Whisk together the chicken broth, eggs, salt, and pepper, pour over the bread mixture, and toss until evenly moistened.
  6. Transfer the mixture to the prepared slow cooker, cover, and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the center reaches 160°F.
  7. Turn off the slow cooker and let the stuffing rest, covered, for 10 minutes before serving.

Notes

For the most even texture, toss until the bread cubes are evenly moistened before transferring them to the slow cooker. Refrigerate leftovers for 3–4 days; freezer-friendly. For a vegetarian version, use vegetable broth instead of chicken broth.