Easy Slow Cooker Stuffing
Easy Slow Cooker Stuffing is flavorful, homemade stuffing cooked to perfection in the slow cooker to free up oven space!
I know Thanksgiving is only one week away, but hopefully this Easy Slow Cooker Stuffing recipe is timely enough for you to add to your menu.
This recipe is life changing!
That’s a pretty bold statement considering that I’ve never really been a stuffing person. I always eat it on Thanksgiving, but mostly because it’s tradition….and it has to be smothered in gravy. 🙂
I asked my email subscribers a while back what types of holiday recipes they were looking for. I mentioned that I was thinking of posting a classic stuffing recipe and one reader mentioned doing a twist on it like cooking it in the slow cooker.
I loved that idea because if there’s anything we need more on Thanksgiving, it’s oven space. I’ll admit that I wondered can you make stuffing in a slow cooker?
It turns out that cooking stuffing in the slow cooker frees up that precious oven space and cooks the stuffing perfectly at the same time.
Easy Slow Cooker Stuffing
I never stuff my turkey because I prefer the crispy, golden brown edges when the stuffing is baked.
Amazingly enough, this crockpot stuffing recipe results in the same golden brown exterior and soft interior as baked stuffing!
This recipe was so delicious that I ate plenty of stuffing with no gravy in sight and my husband and boys loved it to. This Easy Slow Cooker Stuffing will be my go-to recipe from here on out.
How do you make homemade bread stuffing?
The key to great stuffing starts with a good loaf of bread. I used country loaf, but crusty french, sourdough, whole grain or even white bread would work as well.
Making your own bread cubes takes a little extra time than using boxed stuffing, but it’s so worth it! And since Thanksgiving only comes once a year, we may as well make the stuffing count.
How do you dry bread for stuffing?
The bread must be stale to achieve the right texture in your stuffing, and this can be done a couple of ways.
Cut the bread into cubes when you get home from the store and let it sit out at room temperature for a few days until nice and stale, or bake it in a single layer on a rimmed baking sheet at 300 degrees for 30 minutes or until dried.
From there, the bread cubes can be left out at room temperature for a day or so until your ready to make your stuffing.
How to make classic stuffing
Classic stuffing ingredients normally include onions, celery, garlic and herbs like sage, thyme, rosemary and parsley.
I chose to use leeks, fennel, celery, garlic, sage, thyme and rosemary as the aromatics for my stuffing, but the fun part is that you can easily customize your stuffing with your favorite ingredients.
Sauté the leeks, celery and fennel in some melted butter on the stove top for about 5 minutes or until softened, then add the garlic, herbs, salt and pepper and cook 30 seconds more.
Stir the vegetable mixture into the dried bread cubes and toss well.
From there, whisk 1 1/2 cups of the vegetable stock with 2 eggs until combined and stir into the bread mixture until well coated, and up to 1/2 cup more stock if necessary.
Place the bread mixture into your greased slow cooker.
How long do you cook stuffing in the slow cooker?
I prefer to cook the stuffing on high heat for at least 30 minutes to get it nice and hot quickly and get the edges a bit crispier. After 30 minutes, I decrease the heat to low and cook for 1 1/2 hours or until cooked through.
Once the stuffing is cooked through, turn the heat to warm until ready to serve.
More delicious Thanksgiving side dishes!
Easy Slow Cooker Stuffing
- 16 ounce loaf bread such as country, sourdough or french cut into 1" cubes
- 6 tablespoons unsalted butter
- 1 large leek halved and sliced into half moons
- 2 stalks celery coarsely chopped
- 1 small fennel bulb chopped (optional)
- 4 cloves garlic
- 2 tablespoons chopped fresh sage or 2 teaspoons dried
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups low sodium vegetable stock use another 1/2 cup if needed
- 2 large eggs
Prepare the bread:
- The bread must be stale for this recipe. Either leave the bread cubes out on the counter for a few days until stale, or bake at 300 degrees in the oven for 30 minutes or until crisp.
Prepare the stuffing:
- Spray the inside of the slow cooker with cooking spray and place the bread cubes in a large bowl.
- Heat the butter in a sauté pan over medium low heat until melted. Once melted, increase the heat to medium and add the leek, celery and fennel. Cook 5 minutes or until softened, then add the garlic, herbs, salt and pepper and cook 30 seconds longer.
- Pour the vegetable herb mixture over the bread cubes and mix well to combine.
- Place 1 1/2 cups vegetable stock in a 2-cup measuring cup and add the eggs. Whisk or mix together with a fork until well combined and pour it over the bread mixture. Stir until the bread is coated with the stock-egg mixture and add more of the remaining 1/2 cup stock as desired -- I only needed 1 1/2 cups.
- Pour the bread mixture into the slow cooker and spread evenly. Cook on high heat for 30 minutes to get the outer edges crispy, then decrease the heat to low and cook for 1 - 2 hours longer or until heated through.
- Serve and enjoy!
- The stuffing may be cooked in advance and left in the slow cooker on warm until ready to serve. Be sure to check the edges of the stuffing to prevent burning as all slow cooker temperatures vary.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.