Crockpot Stuffing Recipe

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Crockpot Stuffing Recipe

Crockpot Stuffing is an easy slow cooker side with buttery veggies and classic herb flavor, perfect for Thanksgiving.

Prep Time25

Cook Time4

Total Time4 25

Course: Side Dish

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

1 cup butter
¼ cup chopped yellow onion
2 cups chopped celery
6 ounces sliced mushrooms
¼ cup chopped fresh parsley
12 cups dry bread cubes
1½ - 2 teaspoons salt
1½ teaspoons dried sage
1 teaspoon poultry seasoning
1 teaspoon dried thyme
½ teaspoon dried marjoram
½ teaspoon ground black pepper
4½ cups chicken broth, plus more as needed
2 large eggs, beaten

Instructions

Lightly grease the inside of your slow cooker with cooking spray or butter and set aside.
In a large skillet over medium heat, melt the butter. Add the onion, celery, mushrooms, and parsley. Cook for 5 to 8 minutes, stirring occasionally, until the vegetables are softened but not browned.
Place the bread cubes in a very large mixing bowl. Spoon the cooked vegetables over the bread, making sure to scrape in all the buttery goodness. Sprinkle with salt, sage, poultry seasoning, thyme, marjoram, and pepper.
Slowly pour in the chicken broth while gently stirring, just until the bread is evenly moistened. The mixture should be soft but not soupy. Stir in the beaten eggs until fully combined.
Transfer the stuffing mixture to the prepared slow cooker. Cover and cook on LOW for 4 to 5 hours, stirring once or twice if possible. Taste and adjust seasoning if needed, then serve warm.

Notes

Recipe Tips.

Use dry bread cubes so the stuffing absorbs broth without turning mushy.
Add broth slowly, you want it moist but not soupy.
Stir once or twice while cooking if possible, it helps everything cook evenly.
Taste at the end and adjust salt, broth brands vary in saltiness.
Want crisp edges? Spoon some into a baking dish and broil briefly before serving.

Store. Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the microwave or in the oven at 350°F covered until hot. Add a splash of broth if it seems dry.

Freeze. Freeze cooled stuffing for up to 2 months. Thaw overnight in the refrigerator, then reheat until warmed through.

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