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Slow Cooker Stuffing

Slow cooker stuffing combines dried bread cubes, sautéed vegetables, herbs, broth, and eggs for a tender, evenly moistened side dish. It cooks hands-off in a 6-quart slow cooker until the center reaches 165°F.
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Prep Time 15 minutes
Cook Time 4 hours
Resting 10 minutes
Total Time 4 hours 25 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter
  • 1 yellow onion medium, finely chopped
  • 3 celery ribs, finely chopped
  • 1 tsp dried sage
  • 0.5 tsp dried thyme
  • 0.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 package (12 oz) unseasoned dried bread cubes
  • 0.25 cup parsley fresh, chopped
  • 2.5 cup low-sodium chicken broth
  • 2 eggs large

Equipment

  • 1 6-quart slow cooker
  • 1 12-inch skillet
  • 1 instant-read thermometer

Method
 

  1. Grease the insert of a 6-quart slow cooker.
  2. Melt the unsalted butter in a 12-inch skillet over medium heat.
  3. Add the yellow onion and celery and cook for 8 to 10 minutes, stirring occasionally, until softened.
  4. Stir the dried sage, dried thyme, kosher salt, and black pepper into the skillet and cook for 30 seconds.
  5. Add the skillet mixture to a large bowl with the bread cubes and parsley, then toss to combine.
  6. Whisk the chicken broth and eggs together in a medium bowl.
  7. Pour the broth and eggs over the bread mixture and toss until evenly moistened.
  8. Transfer the mixture to the slow cooker.
  9. Cover and cook on LOW for 3 to 4 hours or HIGH for 1 1/2 to 2 1/2 hours, until the center reaches 165°F on an instant-read thermometer.
  10. Turn off the slow cooker, uncover, and let the stuffing rest for 10 minutes before serving.

Notes

For an even texture, toss until the bread cubes are evenly moistened before transferring the mixture to the slow cooker. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months. For a dairy-free version, use plant-based butter.