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Slow Cooker Stuffing

Slow cooker stuffing cooks gently until tender and moist, with a golden top and savory herbs in every bite. This easy holiday side uses dried bread cubes, sautéed vegetables, and a 6-quart slow cooker.
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Prep Time 15 minutes
Cook Time 4 hours 10 minutes
Resting 10 minutes
Total Time 4 hours 35 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb bread cubes dried, unseasoned; about 12 cups
  • 0.5 cup unsalted butter 1 stick
  • 1 yellow onion medium, finely chopped
  • 3 ribs celery finely chopped
  • 0.25 cup fresh parsley chopped
  • 1 tsp poultry seasoning
  • 0.5 tsp dried sage
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2.5 cup low-sodium chicken broth
  • 2 eggs large

Equipment

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

Method
 

  1. Grease the inside of a 6-quart slow cooker.
  2. Place the bread cubes in a large bowl.
  3. Melt the butter in a 12-inch skillet over medium heat.
  4. Add the onion and celery and cook for 8 to 10 minutes, stirring occasionally, until softened.
  5. Stir the parsley, poultry seasoning, sage, salt, and pepper into the skillet.
  6. Scrape the mixture over the bread cubes and toss to combine.
  7. Whisk the broth and eggs in a medium bowl.
  8. Pour the broth 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 even cooking, spread the mixture in an even layer in the slow cooker. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a vegetarian version, use vegetable broth.