Free up your oven for the turkey with this moist, tender, crispy, and cozy Crockpot Stuffing recipe. An instant sanity-saving holiday classic.
Crockpot Stuffing
My grandma makes the best stuffing. Seriously, like, ever. I normally don’t care for stuffing, but hers… I could eat it for days (and frequently do after holidays!) But my grandma’s stuffing recipe isn’t written down! So I’ve watched her do it about a dozen times, and finally in the last 2 years I’ve been able to replicate it.
I’ve included measurements for everything in the following recipe, but my grandma doesn’t measure anything. She does it all by taste, looks, and feel. The biggest thing she does that’s not included in this Crockpot Stuffing recipe is to load down the dried out bread with liquid (she uses water) so that it’s almost soggy, and then squeeze it out so that it’s the right amount of wetness. Weird, I know, but it’s delicious.
I shared the recipe for her traditional stuffing last year, along with several ways to spice up your average stuffing in this Stuffing Remix recipe. This year I’m sharing a Crockpot Stuffing recipe, which has the same ingredients and flavor as the one I shared last year, only it frees up your oven for the turkey! Win-win in my book.
You can also add any of the ingredients from Stuffing Remix to your Crockpot Stuffing for a fun, flavorful recipe. We almost always add some gizzards.
If you forgot to leave your bread out to air and stale, don’t worry. In a pinch you can do it in the oven. Simply cut your soft, fresh bread into cubes, then just bake it in a 350° oven for 15-20 minutes until crunchy and golden brown.
You can also convert ANY stuffing recipe into a Crockpot Stuffing recipe. So if you have a favorite stuffing recipe that you don’t want to let go of, but you still want to free up your oven, try this.
To convert Any Stuffing Recipe into Crockpot Stuffing
- Up the amount of eggs to at least 1 egg per one pound loaf of bread
- Use about 25% less liquid (so if your recipe calls for 1 cup liquid, use 3/4 cup)
- Butter the inside of the slow cooker to prevent sticking
- Slow cook on Low for 4-6 hours
Pretty simple, right? So here’s my favorite Crockpot Stuffing recipe. Give it a try and let me know what you think in the comments!
For more Crockpot recipes all month long, be sure to check out our Crocktober Main Page.
Crockpot Stuffing Recipe
- 1 1 pound loaf of bread, cubed and left out for 24 hours
- 1/4 chopped onion
- 1/4 cup chopped celery
- 1 cup water or chicken/turkey stock
- 1 egg beaten
- 4 tablespoons butter softened
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon sage
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In a large baking dish, toss together bread cubes, celery, and onions.
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Add water and egg to the bread mixture and gently squeeze the mixture together with your hands to wet all of the bread.
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Place the softened butter in small pats on top of the wet bread mixture and gently work in with your hands.
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Add poultry seasoning and sage and work into the mixture until incorporated.
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Transfer stuffing mixture to a lightly greased slow cooker.
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Cook on Low for 4-6 hours, until heated through and desired crunchiness is achieved.
Did you like this Crockpot Stuffing Recipe? Find more on my Crockpot, Salads & Side Dishes, and Thanksgiving boards on Pinterest!
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I’m so excited to try this! I’d like to double the recipe but am curious about the cooking. Do you think it would be sufficient to just add a couple hours to the cooking time, or would you recommend using 2 separate slow cookers?
You can use just one slow cooker, as long as it all fits! I know my slow cooker can probably handle a triple or quadruple recipe (and probably will in a couple days!). I’m not even sure that you would need to add on that much time. I’d just check it at 4 hours, and know that you might have to cook it for the full 6.