Crockpot Stuffing (Easy Slow Cooker Thanksgiving Stuffing)

When the oven is packed with turkey, rolls and pies, this Crockpot Stuffing saves the day. Toasted bread cubes, buttery onions and celery, fresh sage and savory broth cook low and slow into a soft, herby stuffing with golden edges. It tastes just like grandma’s, and it frees up precious oven space on Thanksgiving.

It’s easy to make ahead and stays warm right in the slow cooker until dinner. Round out your holiday table with this homemade green bean casserole and finish with a cozy dessert like this healthier pumpkin bread.

Why You’ll Love This Crockpot Stuffing

• Frees up the oven. The slow cooker handles the stuffing while the turkey roasts.
• Stays warm for hours. Switch to WARM and it holds beautifully until everyone sits down.
• Moist inside, crisp edges. The edges against the crock turn golden and toasty.
• Classic flavor. Butter, sage, thyme and celery, the way Thanksgiving stuffing should taste.

Ingredients You’ll Need

• Bread cubes: A sturdy white, sourdough or French loaf, cut into cubes and dried. Dry bread soaks up broth without turning mushy.
• Butter: For sautéing the vegetables and adding rich flavor.
• Onion and celery: The classic stuffing base. Don’t skip the celery leaves, they add great flavor.
• Fresh herbs: Sage, thyme and parsley. Use dried if needed (1 tsp dried for each tablespoon fresh).
• Poultry seasoning: A shortcut blend that makes it taste like holiday stuffing.
• Chicken or turkey broth: Low-sodium is best. Use vegetable broth for a vegetarian version.
• Eggs: Help the stuffing hold together and stay tender.
• Salt and pepper: Season to taste.

How to Make Stuffing in the Slow Cooker

1. Dry the bread. Spread bread cubes on baking sheets and leave them out overnight, or toast at 300°F for 20–25 minutes until dry and lightly golden.
2. Cook the vegetables. Melt butter in a large skillet over medium heat. Add onion and celery and cook 8 minutes until soft. Stir in sage, thyme, poultry seasoning, salt and pepper.
3. Combine. Add the bread cubes and parsley to a very large bowl. Pour the vegetables and butter over and toss.
4. Add broth and eggs. Whisk the eggs into the broth, pour over the bread and toss gently until evenly moistened.
5. Slow cook. Grease a 6-quart crockpot well and pack the stuffing in loosely. Cover and cook on LOW for 4 hours or HIGH for 2 hours. For crispier edges, remove the lid for the last 30 minutes.

Tips for the Best Crockpot Stuffing

• Use dry bread. Fresh bread turns soggy. Stale or toasted bread soaks up flavor and keeps its shape.
• Grease the crock well. Butter or nonstick spray prevents sticking and helps the edges brown.
• Adjust the moisture. Too dry after cooking? Drizzle in a little warm broth. Too wet? Leave the lid off for the last 30–45 minutes.
• Add-ins. Stir in browned sausage, sautéed mushrooms, dried cranberries or toasted pecans to make it your own.

What to Serve With It

Serve with roast turkey, gravy, mashed potatoes, cranberry sauce and green bean casserole for a classic Thanksgiving plate. It’s also great alongside roast chicken or pork chops on a cozy Sunday. Looking for more slow cooker ideas? Try these easy crockpot recipes.

Make Ahead and Storage

Dry the bread cubes up to 3 days ahead and store them in a bag. You can assemble the whole stuffing (without the egg and broth) the night before and refrigerate it, then add the broth mixture in the morning. Leftovers keep in the fridge for 4 days. Reheat with a splash of broth, covered, in the microwave or oven.

Frequently Asked Questions

Can I use boxed stuffing mix in the crockpot?

Yes. Use two 12-oz bags of seasoned stuffing cubes, cut the poultry seasoning in half, and taste before adding salt, since the mix is already seasoned.

How do I keep crockpot stuffing from getting mushy?

Use well-dried bread, don’t add extra broth, and remove the lid for the last 30 minutes to let steam escape.

Can I make it without eggs?

Yes. Leave out the eggs and add an extra ¼ cup broth. The stuffing will be a little looser but still delicious.

What size slow cooker do I need?

A 6-quart slow cooker fits this recipe. For a smaller 4-quart crockpot, make half the recipe.

More Holiday and Crockpot Recipes You’ll Love

• Homemade Green Bean Casserole
• Crockpot Mississippi Chicken
• Crockpot Broccoli Cheddar Soup
• Healthier Pumpkin Bread
• 4 Easy Crockpot Recipes for Cozy Family Meals

Crockpot Stuffing Recipe

Prep: 25 min | Cook: 4 hrs on Low | Servings: 12

Ingredients

• 14 cups dry bread cubes (about one 1½ lb loaf)
• ¾ cup (1½ sticks) butter, plus more for greasing
• 2 medium yellow onions, diced
• 4 celery stalks with leaves, diced
• 2 tbsp chopped fresh sage
• 1 tbsp fresh thyme leaves
• 1½ tsp poultry seasoning
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup chopped fresh parsley
• 3 cups low-sodium chicken or turkey broth
• 2 large eggs

Instructions

1. Dry bread cubes overnight or toast at 300°F for 20–25 minutes.
2. Melt butter in a skillet. Cook onion and celery 8 minutes. Stir in sage, thyme, poultry seasoning, salt and pepper.
3. Toss bread cubes and parsley with the vegetable mixture in a large bowl.
4. Whisk eggs into broth, pour over the bread and toss gently.
5. Pack loosely into a greased 6-quart slow cooker. Cook on LOW 4 hours or HIGH 2 hours, removing the lid for the last 30 minutes for crispier edges.

Nutrition (estimated, per serving): about 260 calories, 6 g protein, 30 g carbs, 2 g fiber, 13 g fat.

Planning your Thanksgiving menu? Save this crockpot stuffing to your Pinterest holiday board so it’s ready when you need it!