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Slow Cooker Stuffing

Slow cooker stuffing cooks low and slow until the center reaches 165°F, with lightly browned edges and tender, evenly moistened bread cubes. Butter, sautéed onion and celery, sage, and thyme give this classic side its savory flavor.
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Prep Time 20 minutes
Cook Time 5 hours
Resting 10 minutes
Total Time 5 hours 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup butter unsalted
  • 2 cups yellow onion chopped
  • 2 cups celery chopped
  • 2 tsp sage dried
  • 1 tsp thyme dried
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 lb bread cubes dried, unseasoned
  • 2.5 cups chicken broth
  • 2 eggs large
  • 0.25 cup parsley fresh, chopped

Equipment

  • 1 6-quart slow cooker
  • 1 large skillet

Method
 

  1. Grease a 6-quart slow cooker.
  2. Melt the butter in a large skillet over medium heat.
  3. Add the onion and celery, and cook for 8 to 10 minutes, stirring occasionally, until softened.
  4. Stir the sage, thyme, salt, and pepper into the skillet.
  5. Scrape the mixture over the bread cubes in a large bowl and toss to combine.
  6. Whisk the chicken broth and eggs together.
  7. Pour the broth mixture over the bread mixture.
  8. Add the parsley and toss until the cubes are evenly moistened.
  9. Transfer the mixture to the slow cooker.
  10. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the center reaches 165°F and the edges are lightly browned.
  11. Rest for 10 minutes before serving.

Notes

For even cooking, toss until all the bread cubes are evenly moistened before transferring to the slow cooker. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a gluten-free version, use gluten-free dried bread cubes.