This easy Crockpot stuffing is great for the holidays or even busy weeknights. Slow cooker stuffing is simple to make and very delicious!
Disclosure: This post contains links to items you can purchase that we make a commission on.
If you are getting ready for the holidays you probably need some inspiration for stuffing! Also called filling, this delicious bread based recipe is loaded with flavor and is super easy to make thanks to the slow cooker!
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
NOTE: By saving this recipe, you agree to join our weekly recipes newsletter.
When planning large meals I like to find ways to use the Crockpot. It’s the best way to free up space on the stove and in the oven. I like that the slow cooker makes it possible to focus on the big items in the oven or on the stove while the side dishes can be made in the Crockpots!
Here’s what you’ll need to make Crockpot stuffing:
This recipe uses butter, salt and pepper, poultry seasoning, onions, celery, white and brown stale bread that we will cube up, parsley, chopped thyme, chicken broth, and beaten eggs!
There’s nothing super complicated in this recipe and thanks to the Crockpot the process is pretty simple.
How to make stuffing in the slow cooker:
Melt butter over medium heat.
Stir in poultry seasoning, black pepper and salt to taste.
Add chopped celery & onions and cook until soft and translucent. (Be careful not to brown)
Place bread cubes in a large bowl.
Add cooled celery and onion mixture, parsley and thyme.
Add chicken broth a little bit at a time just to moisten and gently stir. You may not need all of the broth. Start with 3 cups and if it’s too dry add more. You can add more before serving too.
Stir in eggs.
Grease a 5-6 qt slow cooker well with oil or butter.
Place stuffing in the slow cooker and cook on low for 3-4 hours or until hot and cooked through. (165 degrees internal temperature)
How to make the perfect filling recipe:
You can use whatever kind of bread you like! If you need to make this recipe gluten free you can use gluten free bread, the same goes for varieties of wheat bread, white bread, etc.
If the stuffing is too dry when it’s finished you can heat up the remaining broth and add it in slowly to make the filling a bit more moist.
This recipe serves 12. You can use a large sized slow cooker to make this stuffing recipe. Feel free to double the recipe if you have a crowd to feed!
- 1 cup butter
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt or to taste
- 2 teaspoons poultry seasoning
- 2 medium onions diced
- 2 cups celery chopped
- 6 cups cubed and dried or stale white bread
- 6 cups cubed and dried brown or stale bread
- 1/4 cup chopped parsley(optional)
- ¼ cup chopped thyme (optional)
- 3-4 cups chicken broth
- 2 eggs beaten well
- Melt butter over medium heat.
- Stir in poultry seasoning, black pepper and salt to taste.
- Add chopped celery & onions and cook until soft and translucent. (Be careful not to brown)
- Cool completely.
- Place bread cubes in a large bowl.
- Add cooled celery and onion mixture, parsley and thyme.
- Add chicken broth a little bit at a time just to moisten and gently stir. You may not need all of the broth. Start with 3 cups and if it’s too dry add more. You can add more before serving too.
- Stir in eggs.
- Grease a 5-6 qt slow cooker well with oil or butter.
- Place stuffing in the slow cooker and cook on low for 3-4 hours or until hot and cooked through. (165 degrees internal temperature)
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 283Total Fat 18gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 6gCholesterol 77mgSodium 1365mgCarbohydrates 24gFiber 2gSugar 5gProtein 7g
These recipes are calculated as a courtesy. They are not intended as medical advice or guaranteed accurate. Please do your own calculations if necessary.