Go Back

Slow Cooker Stuffing

Slow cooker stuffing combines dried bread cubes, buttery vegetables, broth, and eggs in an easy hands-off side dish. It cooks until the center reaches 160°F, with a soft, evenly moistened texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 hours 8 minutes
Resting 10 minutes
Total Time 5 hours 38 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter
  • 1 yellow onion medium, finely chopped
  • 3 ribs celery medium, finely chopped
  • 1 tsp poultry seasoning
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 package (12 oz) unseasoned dried bread cubes
  • 3 cups chicken broth
  • 2 eggs large

Equipment

  • 1 6-quart slow cooker
  • 1 12-inch skillet

Method
 

  1. Grease the insert of a 6-quart slow cooker.
  2. Melt the butter in a 12-inch skillet over medium heat.
  3. Add the onion and celery and cook for 6 to 8 minutes, stirring occasionally, until softened.
  4. Stir in the poultry seasoning, salt, and pepper.
  5. Put the bread cubes in a large bowl.
  6. Add the cooked vegetables and butter, and toss to combine.
  7. In a medium bowl, whisk the chicken broth and eggs until combined.
  8. Pour the broth and egg mixture over the bread mixture, and toss until 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 160°F.
  11. Turn off the slow cooker and remove the lid.
  12. Let the stuffing rest for 10 minutes before serving.

Notes

For an evenly moistened texture, toss the bread mixture well after adding the broth and eggs. Refrigerate leftovers for 3 to 4 days; freezer-friendly. For a vegetarian version, use vegetable broth.