Let’s take a familiar favorite—stuffing—and give it a slow-cooked makeover that’s as comforting as a Southern Thanksgiving but with a touch of global inspiration. Imagine the rich, herby aromas of traditional holiday stuffing, but instead of babysitting the oven, your crockpot does all the heavy lifting.
This method draws from slow-braising techniques found in cuisines around the world, from French cassoulet to Moroccan tagines, where flavors meld and deepen over time. The result? A moist, flavor-packed stuffing with crispy edges, all without breaking a sweat.
Whether you’re channeling Grandma’s kitchen in Alabama or the rustic countryside of Tuscany, this recipe brings those comforting vibes straight to your table—with minimal fuss.
Use a mix of rustic, crusty bread like a French baguette or sourdough to add a touch of chewiness. And don’t be afraid to toss in unexpected ingredients like dried cranberries or chestnuts for a little international flair!
What I Didn’t Expect About This Recipe?
- How effortless it was! I’m used to juggling oven space during the holidays, but letting the crockpot handle the stuffing freed me up for more important things—like perfecting my gravy game.
- The texture was spot on. I thought I’d miss that classic oven-baked crispness, but the slow-cooked edges developed a beautiful golden crust, while the inside stayed perfectly moist.
- It’s not just for Thanksgiving. I’ve made this for Sunday dinners, potlucks, and even as a side for a roasted chicken—because who says stuffing is just for the holidays?
- It’s endlessly customizable. Swapping in Italian sausage, and mushrooms, or even adding a splash of white wine took this dish from classic to gourmet with zero extra effort.
Crockpot Stuffing Recipe
Equipment
- Crockpot
- Wooden spoon or spatula
- Large mixing bowl
- Measuring cups and spoons
- Skillet
Ingredients
- 2 cups chopped onion
- ½ tsp ground black pepper
- ½ tsp dried marjoram
- 4½ cups chicken broth, or as needed
- 1½ tsp dried sage
- 1½ tsp salt
- 2 cups chopped celery
- 1 cup butter
- 2 large eggs, beaten
- 12 oz sliced mushrooms
- 1 tsp dried thyme
- 1 tsp poultry seasoning
- 12 cups dry bread cubes
- ¼ cup chopped fresh parsley
Instructions
- Start by melting butter in a skillet over medium heat, then sauté the onion, celery, mushrooms, and parsley until they soften slightly, about 5 to 8 minutes.
- In a large mixing bowl, add the bread cubes and pour the cooked vegetables over them.
- Season with salt, sage, poultry seasoning, thyme, marjoram, and pepper.
- Gradually pour in enough broth to moisten the mixture, then stir in the eggs.
- Transfer everything to the slow cooker, cover, and cook on High for 45 minutes.
- Afterward, reduce the heat to Low and continue cooking for 4 to 8 hours until the stuffing is tender and flavorful.
Notes
- Remove the lid during the last 30 minutes of cooking.
- Use day-old or slightly stale bread for better texture and flavor absorption.
- Add cooked sausage or cranberries for extra flavor variation.
| Nutrition | Value |
| Calories | 197kcal |
| Carbohydrates | 17g |
| Fibre | 2g |
| Fat | 13g |
| Protein | 4g |
| Cholesterol | 54g |
Variations To Help You Customize Your Dish!
- Meaty Twist: Add cooked sausage, ground turkey, or bacon for a heartier, savory flavor. Brown the meat separately and mix it in with the bread cubes and vegetables.
- Fruity Flair: For a sweet-savory balance, stir in dried cranberries, chopped apples, or raisins. These add a pop of color and a hint of natural sweetness.
- Nutty Crunch: Toss in toasted pecans, walnuts, or slivered almonds for added texture and a rich, nutty flavor.
- Cheesy Comfort: Mix in shredded cheddar, Parmesan, or Gruyère for a creamy, cheesy stuffing that melts beautifully in the slow cooker.
- Herbaceous Boost: Swap or add fresh herbs like rosemary, basil, or dill to complement your main dish and give the stuffing a fresh, aromatic twist.
