Slow Cooker Stuffing is an easy way to make a classic holiday side dish! It has bread cubes, butter, onion, celery, and fresh herbs for lots of flavor. I also share a Thanksgiving Day schedule and make-ahead tips, so you can plan when to get everything ready!
Looking for another stuffing option? Try my Sausage Stuffing, too! And if you are planning a holiday meal, take a look at my Thanksgiving Menu and Christmas Menu for more ideas to fill your table.
Ingredients & Substitutions
- White bread cubes: Use dried white bread cubes for the best texture. You can dry fresh bread cubes in the oven before starting, or use bread that is already stale and dry.
- Unsalted butter: Butter adds richness and helps coat the bread and vegetables. If using salted butter, reduce the added kosher salt to taste.
- Yellow onion: Adds flavor and sweetness as it cooks. A white onion can also be used.
- Celery: Adds a classic stuffing flavor and a little texture. Dice it into small, even pieces so it cooks evenly.
- Fresh sage: Sage gives stuffing its familiar savory flavor. If using dried sage, use about 2 teaspoons in place of the 2 tablespoons of fresh sage.
- Fresh thyme: Adds an earthy, herby flavor. You can substitute about 1 teaspoon of dried thyme.
- Fresh parsley: Adds a fresh, bright flavor. You can use 1 tablespoon of dried parsley if needed, although fresh parsley is best here.
- Chicken broth: Start with 2 cups and add more as needed. The amount depends on how dry your bread cubes are. Use low-sodium broth if you want more control over the salt.
- Kosher salt: Brings out the flavor of the bread, vegetables, and herbs. Adjust to taste, especially if your broth or butter contains salt.
- Black pepper: Adds a little warmth and balances the buttery flavor. Freshly ground pepper is great, but regular ground black pepper works, too.
FAQs
Can I use a different kind of bread?
Yes! White bread is a great choice, but you can also use sourdough, French bread, or another sturdy bread. Just be sure the cubes are dried well before you begin so the stuffing doesn’t become soggy.
Why does the bread need to be dried first?
Dry bread absorbs the broth and butter without turning mushy. If your bread cubes are already stale and dry, you can skip the oven-drying step.
Can I make Slow Cooker Stuffing without fresh herbs?
Yes! You can use dried herbs if needed. Dried herbs are more concentrated than fresh, so use smaller amounts. For this recipe, start with 2 teaspoons of dried sage, 1 teaspoon of dried thyme, and 1 tablespoon of dried parsley.
Can I add other ingredients to the stuffing?
Yes! You can add cooked, crumbled sausage, diced apples, dried cranberries, or chopped pecans. If adding sausage, cook it fully before mixing it into the stuffing. Keep in mind that extra ingredients can change the texture, so avoid adding too much moisture.
Can I cook this stuffing entirely on LOW?
Yes, although the timing may vary depending on your slow cooker. The recipe starts on HIGH for 30 minutes before switching to LOW to help the stuffing heat up. If you cook it entirely on LOW, allow extra time and check that the center reaches 165°F before serving.
Can I double this recipe?
You can, but you’ll need a larger slow cooker or two 6-quart slow cookers. Don’t overfill the slow cooker, since the stuffing needs room to heat evenly. The cooking time may also increase, so check the center for doneness before serving.
Thanksgiving Time (for a 4 PM Dinner)
Slow cooker stuffing is easy to fit into your Thanksgiving plans! For a 4 PM dinner, use this schedule as a guide.
- 11:00 AM: Dry the bread cubes in the oven, if needed. Let them cool completely.
- 11:45 AM: Cook the onion and celery in the butter, then stir in the herbs.
- 12:00 PM: Toss the bread with the butter mixture, seasonings, and broth. Transfer the stuffing to the slow cooker.
- 12:15 PM: Cover and cook on HIGH for 30 minutes.
- 12:45 PM: Reduce the heat to LOW and continue cooking.
- 3:15 PM: Begin checking the stuffing. Make sure the center reaches 165°F. If it is ready, switch the slow cooker to WARM until dinner.
- 4:00 PM: Serve!
Slow cookers can vary, so start checking early enough to avoid overcooking. If the stuffing finishes before dinner, keep it covered on WARM until you are ready to serve.
Can I Make Slow Cooker Stuffing the Day Before?
Yes! You can prep a few things the day before to make Thanksgiving easier. I recommend keeping the dried bread separate from the butter and vegetable mixture until you are ready to cook.
The Day Before
- Dry the bread. If needed, dry the bread cubes in the oven as directed. Let them cool completely, then store them in an airtight container at room temperature.
- Cook the vegetables. Prepare the butter, onion, celery, sage, and thyme as directed. Stir in the parsley, then let the mixture cool. Transfer it to an airtight container and refrigerate overnight.
Thanksgiving Day
- Reheat the butter mixture. Warm the butter and vegetable mixture in a skillet over low heat until the butter has melted and the mixture is hot.
- Combine the ingredients. Place the dried bread cubes in a large bowl. Add the vegetable mixture, salt, and pepper, and toss gently.
- Add the broth. Gradually add the chicken broth, starting with 2 cups. Add more as needed until the bread is moist but not soggy.
- Cook the stuffing. Transfer the mixture to the slow cooker and cook as directed in the recipe.
Tip: I would not mix the bread, broth, and butter mixture together the night before. Keeping them separate helps prevent the bread from becoming too wet before it cooks.
How To Store Slow Cooker Stuffing
Refrigerator: Let the stuffing cool, then transfer it to an airtight container. Store it in the refrigerator for up to 4 days.
To Reheat: Place the stuffing in an oven-safe dish, add a splash of chicken broth if it seems dry, and cover with foil. Heat at 350°F for about 20 to 30 minutes, or until heated through to 165°F. You can also reheat smaller portions in the microwave, stirring as needed.
Freezer: Let the stuffing cool completely, then store it in a freezer-safe container for up to 3 months. Thaw it in the refrigerator overnight before reheating. Add a little broth if needed to help restore moisture.
Slow Cooker Stuffing
Ingredients
- 12 cups (about 18 ounces) white bread cubes, dried
- 1 cup (2 sticks / 227 g) unsalted butter
- 2 cups yellow onion, diced
- 2 cups celery, diced
- 2 tablespoons fresh sage, finely chopped
- 1 tablespoon fresh thyme leaves
- ¼ cup fresh parsley, chopped
- 2 to 3 cups chicken broth, as needed
- 1 ½ teaspoons kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
Instructions
Dry the Bread
- If the bread cubes are already stale and dry, skip this step. Otherwise, preheat the oven to 300°F.
- Spread the bread cubes in an even layer on one or two large baking sheets.
- Bake for 20 to 30 minutes, stirring every 10 minutes, until the bread is dry throughout but not deeply browned. Let cool completely.
Cook the Vegetables
- In a large skillet over medium heat, melt the butter. Add the onion and celery and cook for 8 to 10 minutes, stirring occasionally, until softened but not browned.
- Add the sage and thyme and cook for 1 minute, stirring frequently. Remove from the heat and stir in the parsley.
Combine Stuffing
- Place the dried bread cubes in a very large bowl. Pour the butter and vegetable mixture over the bread, including all the melted butter. Add the salt and pepper, then gently toss to coat.
- Gradually pour in 2 cups of chicken broth, tossing gently as you go. Let the mixture sit for 2 to 3 minutes to allow the bread to absorb the broth. The bread should be moist and softened, but not wet or mushy.
- If any pieces still feel dry or firm, add more broth ¼ cup at a time, tossing gently after each addition. You may need up to 3 cups total, but do not add it all at once.
Slow Cook the Stuffing
- Lightly grease a 6-quart slow cooker. Transfer the stuffing to the slow cooker and spread it evenly without pressing it down. Cover and cook on HIGH for 30 minutes.
- Reduce the heat to LOW and cook for another 3 to 4 hours, or until the stuffing is hot throughout and reaches 165°F in the center. Begin checking after about 2 ½ to 3 hours on LOW, since slow cookers vary and the stuffing can dry out if overcooked.
- For a slightly drier surface, remove the lid during the final 20 to 30 minutes of cooking.
- Serve the stuffing immediately, or keep it covered on the WARM setting until ready to serve.
Notes
Did you make this recipe?
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