Slow Cooker Stuffing

Our own version of this stuffing is really easy; in fact, the hardest part might be either chopping the onions or wiping away your tears.

First of all, a major shoutout to the website; their recipe served as the inspiration for this post. BUT, to be honest, we had to do some tweaking, which we’ll walk you through as we progress. This is a modified version of their recipe – we link to their site to give them props, but we also felt we needed to clarify a few things on their recipe. Enough: here is Slow Cooker Stuffing in all its glory.

Slow Cooker Stuffing

Let’s get down to the nitty-gritty: you don’t have to have stuffing “stuffed” in something. Doesn’t seem to be the in thing anyway, because there’s always a concern about the proper temperature if it’s inside of a bird.

And, the slow cooker can be a big help – if you’re like us and you don’t have multiple ovens to use, and you’re afraid of crowding your oven.

So the slow cooker it is.


  • 2 sticks butter (equal to one cup)
  • 2 cups onion, chopped (about two small onions)
  • 2 cups celery, chopped
  • 2 cups sliced mushrooms (pre-sliced are fine)
  • 2 loaves of white bread (day old, or dried out a little), cut into 1-inch cubes
  • 1 teaspoon poultry seasoning
  • 1 tablespoon dried parsley (you can substitute fresh, about 1/4 cup fresh)
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons sage
  • 1 teaspoon thyme
  • 1/2 teaspoon black pepper
  • 2 eggs, beaten
  • 4 cups (32 oz.) chicken or turkey broth


You’ll need a large frying pan or saucepan. First, melt the butter in the saucepan and, when it’s melted, sautee the onion, celery, and mushrooms. (If you’re using fresh parsley, sautee that with the other vegetables.) Sautee for about ten minutes; you’ll want some translucency out of the onions.

Get the biggest bowl you can find, and put all the bread – there will be a boatload of cubes – into the bowl. Start with the vegetable and butter mixture, and pour that over the bread, then add your seasonings and stir until coated well. (Trust us on the big bowl request – we had to use a bowl AND the saucepan to start our mixing.)

Next, add all of the broth, then the eggs. Stir – don’t worry if you break up some of the bread.

When it’s all stirred up…into the slow cooker. Cover, turn to HIGH and cook for 30-45 minutes on high. Then, turn the heat to low and give yourself anywhere from 4 to 6 hours. (You could even cook it longer.)

Serving Notes

Of course, this is a tremendous holiday side dish. Or a side for a roast – we roasted a pork loin and this was the perfect accompaniment. Serve with gravy if you wish.

You might find the consistency to be too moist or pudding-like for your tastes; after experimenting, we’ve found that you can cut back on the broth by a cup or two if that’s the case.

Finally, if you want to make this a day ahead, we have found it reheated in the oven or toaster oven for 15-20 minutes at 350 is best.



Slow Cooker Stuffing Spices

Onion, mushrooms, celery

Slow Cooker Stuffing Onions

Bread cubes

Slow Cooker Stuffing Bread Cubes

Mix it up

Slow Cooker Stuffing Mix It Up

Into the slow cooker

Slow Cooker Stuffing



  1. […] need four slices of bread. White bread is fine – we’re using what’s left from our Slow Cooker Stuffing the other day. It’s still good. Chef Don’t Judge. Three tablespoons of butter. One […]

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