This homemade Crockpot Stuffing recipe is deliciously comforting and so easy to make! Save your oven space and make some delicious stuffing in your slow cooker for your holiday dinner this year!
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This Crockpot Stuffing recipe is perfect for Thanksgiving dinner, saving your oven space for the turkey and saving you time with only 15 minutes of prep!
This slow cooker stuffing is filled with all the classic flavors of traditional stuffing but with the added convenience of being able to set it and forget it.
With just a few simple ingredients and a bit of cooking time in the crockpot, you’ll have a delicious and comforting side dish that your whole family will love.
- Bread: any variety of bread will do, and day-old bread works best. You can use store-bought bread cubes if you prefer because it absorbs the moisture and the flavor.
- Butter: melted salted butter helps to keep the stuffing moist, and we’ll use it to sauté the apple and veggies.
- Mix-Ins: use a classic blend of diced onion and celery for a great savory base, and add a baking apple for even more flavor and texture.
- Seasonings: some freshly minced garlic, dried sage, dried thyme, salt, and black pepper will add so much flavor to this dish, you don’t need anything else.
- Broth: low-sodium chicken broth works best to add a depth of flavor and also allows you to control the salt content.
How to Make Slow Cooker Thanksgiving Stuffing
This recipe is easy to make, and you can even prep it ahead of time! Full instructions are included in the recipe card below.
- Sauté veg and apple: Sauté onion, celery, and apples in melted butter.
- Add seasoning: Add the garlic, sage, thyme, salt, and pepper, and cook.
- Assemble the stuffing: Place the bread cubes into the slow cooker and add the onion mixture, the remaining butter, and the broth. Stir well.
- Cook: Put the lid on the crockpot and cook — adding a layer of paper towel keeps it from getting soggy!
Crock-Pot Stuffing Recipe FAQs
For homemade stuffing, any denser or sturdier kind of bread works best. French, Italian, brioche, or challah are all excellent options. You can use white sandwich bread or wheat bread if you prefer. Just make sure to dry it out slightly by toasting it for a minute or two.
Some stuffing recipes call for eggs as a binding agent, but I find it unnecessary here. The ingredients in this slow cooker stuffing recipe create the perfect flavor and texture without the need for eggs. However, if you prefer a more bread pudding-like texture, you can add a couple of eggs.
This stuffing is flavored with minced garlic, dried sage, dried thyme, salt, and black pepper, but other seasonings like poultry seasoning or fresh herbs can be added. Chicken broth makes a delicious flavor base, but vegetable broth can be used as an alternative if you prefer.
Yes! Prep it ahead and save yourself some time on the big day! Make the stuffing as directed, wrap it tightly, and store it in the freezer for up to a month. Thaw overnight in the fridge and cook in a slow cooker before serving.
Homemade stuffing will last for 3–4 days in the fridge when stored in an airtight container. Reheat in the oven or microwave, or enjoy it cold in a turkey sandwich with cranberry sauce!
Store the stuffing in Ziploc bags, or in a freezer-safe container in the freezer for up to 1 month. Thaw overnight in the fridge, then warm in the oven or microwave until heated through.
Tips and Notes
- Dry your bread. If you don’t have time to leave your bread on the counter before making it, you can briefly toast it to get dry bread cubes.
- Save those crusts: can’t get your family to eat the end of the bread loaf? Cube and toss it in the freezer to add to stuffing or french toast casseroles.
- Make it in the oven. If you’d prefer making stuffing in a casserole dish in the oven, try my other Homemade Stuffing Recipe.
Crockpot Stuffing Variations
- Other add-ins. Try adding in some other flavors with dried cranberries or cooked Italian sausage.
- Try fresh herbs. Put some fresh thyme or fresh parsley on top for serving to add more flavor.
- Make it vegetarian. Swap the chicken broth for vegetable broth to make this a vegetarian-friendly side dish for your holiday meal.
Serve this delicious stuffing with some other family favorite Thanksgiving dishes. Try my Garlic Brown Sugar Dry Brine Turkey or Roast Turkey Breast with Cranberry Marinade for your mains, and one of my yummy Thanksgiving Side Dishes!
More Easy Side Dish Recipes for Thanksgiving
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- 10 cups cubed day old bread* (about 10 slices)
- ½ cup melted salted butter (divided)
- 1 medium onion (diced)
- 2 ribs celery (diced)
- 1 baking apple (peeled and diced)
- 2 teaspoons minced garlic
- 1 teaspoon dried sage (crushed)
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ cup low sodium chicken or vegetable broth
- Remove bread from package and allow to sit on the counter while you prep the rest of your ingredients. (*If it's fresh, I highly recommend toasting lightly or allowing to sit at least one hour on the counter uncovered).
- In a large skillet, stir together 2 tablespoons melted butter, onion, celery and apple. Cook over medium-high heat until softened and onion is beginning to brown, about 5-6 minutes.
- Add the garlic, sage, thyme, salt and pepper and cook 1 minute.
- If you haven’t already, cut bread into ¾”-1″ cubes.
- Place the bread cubes into a 4 quart slow cooker and add the onion mixture, the rest of the butter and the broth. Stir well.
- Put the lid on the crockpot, pinching a clean lint-free towel or a couple pieces of paper towel in between the top and the lid to collect the condensation — this helps to prevent the stuffing from getting soggy.
- Cook for 3-4 hours on low or 2 hours on high until set.
- Bread: day-old bread is best because it will absorb the moisture and the flavor. If you only have fresh bread, let it sit out on the counter for an hour before using it.
- Apple: the apple does not make the stuffing sweet, but adds flavor and a very slight fruitiness.
- Broth: we prefer our stuffing not too wet. If you like your stuffing softer in texture, you can add up to 2 cups of broth, or continue adding gradually until the broth is absorbed by the bread.
- Store: Homemade stuffing will last for 3–4 days in the fridge when stored in an airtight container. Reheat in the oven or microwave, or enjoy it cold in a turkey sandwich with cranberry sauce!
- Freeze: Store the stuffing in Ziploc bags, or in a freezer-safe container in the freezer for up to 1 month. Thaw overnight in the fridge, then warm in the oven or microwave until heated through.
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