Crockpot Stuffing

close up of a white crockpot full of stuffing.

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Prep Time: 15

Cook Time: 3 10

Total Time: 3 25

Servings: servings

Calories: 222cal

Author: Ashley Fehr

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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US Customary - Metric

Ingredients

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

Instructions

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.

Notes

Ingredients and Substitutions:

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.

Storage

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.

Nutrition