Crockpot Stuffing Recipe - Cooking Classy (2024)

Published November 16, 2022. Updated November 4, 2023

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Crockpot Stuffing – It’s made with fresh bread, fresh vegetables, lots of butter, and plenty of an abundance of fresh herbs! This method is a great way to free up the oven space during the holidays. This is a family favorite and may likely become your go-to Thanksgiving stuffing recipe.

Crockpot Stuffing Recipe - Cooking Classy (1)

Free up the Oven, Make Stuffing in a Crockpot!

This is a go-to stuffing recipe for us, once you try it you’ll see why. It’s just as good as what you can make in the oven and it takes less tending to, so you can manage the rest of your Thanksgiving menu.

Boxed stuffing is popular, but once I tried this made-from-scratch crockpot stuffing version I was hooked. You’ll love all the fresh, real flavor it has when it’s homemade—plus it’s easier to make than you’d think.

This stuffing is packed with fresh herbs, freshly dried bread cubes (I listed store-bought bread cubes as an option just in case you don’t have time to make your own), and has the perfect amount of butter and veggies.

On Thanksgiving, we all know how little oven space is available so it always helps to either be able to make some of it ahead of time or in the slow cooker. This recipe is a game-changer for a busy kitchen.

And believe it or not, I think you’ll love the way the slow cooker cooks the stuffing. You get a soft buttery center and deliciously crisp edges—the best of both worlds for the perfect easy Thanksgiving stuffing recipe.

I hope this recipe becomes a staple for your Thanksgiving dinner sides! It’s just one of those timeless classics that always pleases.Crockpot Stuffing Recipe - Cooking Classy (2)

Crockpot Stuffing Recipe - Cooking Classy (3)

How to Make Stuffing in a Crockpot

  1. Preheat oven to 275 degrees.
  2. Dry bread cubes on baking sheet in oven (about 45 minutes).
  3. Mix chicken broth with the eggs, poultry seasoning and S&P.
  4. Pour dried bread cubes into a very large mixing bowl.
  5. Saute onion, celery and carrot in butter until soft, saute with garlic near end.
  6. Pour onion mixture and herbs over bread cubes and toss.
  7. Toss with chicken broth mixture, add more broth if needed.
  8. Pour bread cube mixture into greased slow cooker.
  9. Cook on high heat 30 minutes then reduce heat to low and cook 3 1/2 – 5 hours longer.

Crockpot Stuffing Recipe - Cooking Classy (4) Crockpot Stuffing Recipe - Cooking Classy (5)

Can I make crockpot stuffing in advance?

  • You can dry the bread cubes the day before, let cool then store in an airtight container.
  • Bread can even be dried months in advance and frozen. Then thaw overnight before adding.
  • You can also saute the veggies the day before, reheat briefly in the microwave so butter becomes liquid again.

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Tips for the Best Slow Cooker Stuffing

  • For this recipe, I highly recommend drying your own bread cubes. Today I did a side-by-side comparison of the version I dried myself (which is that pictured here) and then one using the store-bought bread cubes.
  • The homemade bread holds up much better and just had a better flavor – so I say a day or two before Thanksgiving dry your own andthey’ll be ready to useThanksgiving day. It’s worth the extra effort.
  • I like to leave stuffingpretty basic but you can definitely add in some mushrooms with this (if doing so add in along with the garlic), or you could add in a pound of cooked sausage when tossing it all together.

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Crockpot Stuffing Recipe - Cooking Classy (8)

4.92 from 12 votes

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Crockpot Stuffing

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This is a family favorite and may likely become your go-to Thanksgiving stuffing recipe too. It has the perfect amount of buttery moisture, crisp golden brown edges, and a delicious herby flavor. Plus this slow cooker method frees up oven space. It's the perfect stuffing!

Servings: 12

Prep30 minutes minutes

Cook5 hours hours

Ready in: 5 hours hours 30 minutes minutes



  • Preheat oven to 275 degrees. Spread bread cubes evenly onto 2 rimmed baking sheets.

  • Bake in preheated oven on alternating oven racks, until bread cubes are dried, while rotating baking sheets and also removing from oven and tossing bread cubes occasionally, about 45 - 55 minutes.

  • Remove from oven and allow to cool.**

  • In a bowl mix together 2 cups of the chicken broth with the eggs, poultry seasoning, salt and pepper until well blended.

  • Pour dried bread cubes (I had 17 cups) into a very large mixing bowl.

  • Melt butter in a large non-stick skillet over medium-high heat. Add onion, celery and carrot and saute until soft, about 8 - 12 minutes, adding in garlic during last minute of sauteing.

  • Pour onion mixture, along with parsley, sage, thyme, marjoram and rosemary over bread cubes in mixing bowl and immediately toss.

  • Evenly drizzle chicken broth mixture over top and immediately toss to evenly coat. Add in more broth just as needed to moisten bread.***

  • Spray a 6-quart slow cooker with non-stick cooking spray then pour bread cube mixture into slow cooker.

  • Cover and cook on high heat 30 minutes then reduce heat to low and cook 3 1/2 - 5 hours longer. Sprinkle top with more fresh parsley (about 1 Tbsp) and serve warm.


  1. If using store-bought dried bread skip the drying in oven step.
  2. I recommend doing this step (drying bread cubes) a day or two before and storing cooled bread cubes in a gallon size resealable bags.
  3. You don't want the bread cubes soaked or it will end up soggy, the bread should hold it shape and doesn't need to be entirely moistened all the way through, I used about 2 1/2 cups.
  4. Recipe makes about 12 cups.

Nutrition Facts

Crockpot Stuffing

Amount Per Serving

Calories 342Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 8g50%

Cholesterol 57mg19%

Sodium 614mg27%

Potassium 274mg8%

Carbohydrates 42g14%

Fiber 3g13%

Sugar 5g6%

Protein 6g12%

Vitamin A 2420IU48%

Vitamin C 6mg7%

Calcium 237mg24%

Iron 3.5mg19%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Course: Side Dish

Cuisine: American

Keyword: crockpot stuffing, slow cooker stuffing, stuffing in a crockpot

Author: Jaclyn


  • Christmas
  • Thanksgiving


  • bread
  • butter
  • carrots
  • celery
  • chicken broth
  • eggs
  • garlic
  • marjoram
  • onions
  • parsley
  • poultry seasoning
  • sage
  • thyme

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  • Stuffing Recipe
  • Cornbread Stuffing
  • Apple Cranberry Rosemary Stuffing
  • Crockpot Turkey Breast

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  • Jenna

    This is my go to and absolute favorite thanksgiving stuffing!! So fresh and yummy AND in the crock pot, can’t get much better!! Thank you for this delicious recipe!!

  • Maurica

    If I have a larger crock pot would I just not cook as long?

    • Jaclyn

      Crockpot Stuffing Recipe - Cooking Classy (13)

      Yes you’d probably just reduce the cook time slightly.

  • Dee

    I make cornbread stuffing. Can you use cornbread cubes instead of bread crumbs?

    • Jaclyn

      Crockpot Stuffing Recipe - Cooking Classy (14)

      Those should work as well as long as you dry them first.

  • Linda Erickson

    What would be a good hearty bread to buy?

    • Jaclyn

      Crockpot Stuffing Recipe - Cooking Classy (15)

      Any white bread that isn’t super soft and fluffy. Something with some structure to it. Something when pressed that holds up fairly well. Grandma sycamores, oroweat, sara lee artisano, dave’s, la brea Italian loaf, homemade bread – something along those lines (but brands definitely vary based on location).

    • Linda Erickson

      Thank you so much we are redoing our kitchen and I got make everything ahead of time this will work good ☺️ I’ve made a lot of your recipes they are awesome today just made pumpkin bars turned out great 👍

      • Jaclyn

        Crockpot Stuffing Recipe - Cooking Classy (16)

        I love to hear that Linda! I’m glad you’ve had success with my recipes, I hope you enjoy this stuffing too!

  • Trish

    Some of my family members are vegetarians. How would it be if I substituted vegetable broth for the chicken broth? I’m excited to try this recipe.

    • Jaclyn

      Crockpot Stuffing Recipe - Cooking Classy (17)

      That would be just fine.

  • MF

    I’ve made this the last couple years and love the flavor. I keep burning the bottom though in the crockpot, and the 2nd year, I didn’t even do the high for 30 minutes… What am I doing wrong? Thanks!

    • Jaclyn

      Crockpot Stuffing Recipe - Cooking Classy (18)

      Every slow cooker brand and even model will likely have variances. I would try a different one if you have one or maybe borrow one from someone else. The edges should get crisp but not dark and burned, sorry that’s happened!

More Comments

Crockpot Stuffing Recipe - Cooking Classy (2024)


Should you put an egg in stuffing? ›

Eggs: Two lightly beaten eggs help hold the dressing together and add moisture. Water: You can add a few tablespoons of water, if you'd like, to achieve your desired consistency. Seasonings: This turkey dressing recipe is seasoned with salt, pepper, rubbed sage, and garlic powder.

How do you keep stuffing moist when cooking? ›

Typically, baking the stuffing inside the bird helps keep the mixture moist. “I prefer stuffing (in the bird) to dressing (outside of the bird) because all those delicious drippings that come off the turkey gets absorbed right into the stuffing,” Bamford says.

Is it OK to make stuffing a day ahead of time? ›

No matter where you fall, getting a head start on what can be prepared before the big day is essential. One question that always crops up: Can you make stuffing ahead of time? The short answer to whether you can making stuffing ahead of time is yes.

How soggy should stuffing be before baking? ›

The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much. Add more bread to soak up the excess moisture. If the mix is still dry and crumbly, add more liquid and toss gently until it starts to clump together.

Can you mess up stuffing? ›

Your Bread Is Too Fresh

There's nothing better than soft, fresh bread—except for when it comes to stuffing. If you want your stuffing to hold up and not end up a soupy, soggy mess, make sure your bread is dried out or staled for a few days.

What can you use as a binder instead of eggs in stuffing? ›

16 egg substitutes
  1. Mashed banana. Mashed banana can act as a binding agent when baking or making pancake batter. ...
  2. Applesauce. Applesauce can also act as a binding agent. ...
  3. Fruit puree. Fruit puree will help bind a recipe in a similar way to applesauce. ...
  4. Avocado. ...
  5. Gelatin. ...
  6. Xanthan gum. ...
  7. Vegetable oil and baking powder. ...
  8. Margarine.
Mar 30, 2021

Why does my stuffing come out mushy? ›

If the stuffing came out too wet and soggy (aka bread soup!) try not to over mix it, otherwise it'll turn into mush.

What makes stuffing mushy? ›

You'll need day-old loaves to get stale so that the stuffing doesn't get too mushy. Don't cube that bread! Ragged, imperfect pieces of bread have more surface area; it's those nooks and crannies that give you good texture. Speaking of texture, that's what stuffing is all about--you want a mix of crispy and soft pieces.

Why can't you refrigerate uncooked stuffing? ›

Because stuffing is an excellent medium for bacterial growth, it's important to handle it safely and cook it to a safe minimum internal temperature as measured with a food thermometer. Here are some common ques- tions consumers ask. Stuffing should not be prepared ahead.

Can you prepare uncooked stuffing ahead of time and refrigerate? ›

If you don't plan on stuffing the bird, but preparing the dressing as a side dish, you can prepare uncooked stuffing ahead of time as long as you freeze the stuffing immediately after mixing the wet and dry ingredients. USDA recommends that you never refrigerate uncooked stuffing.

Can you use week old bread for stuffing? ›

In fact, using stale bread and fresh bread will both leave you with equal amounts of mush. The longstanding tip to use old, stale bread for the perfect stuffing is actually a myth. Letting bread go stale doesn't actually dry it out. After sitting out on your counter, bread goes through the process of retrogradation.

Can I make stuffing the night before and reheat? ›

Absolutely. Most Thanksgiving stuffing recipes can be made at least partially in advance since: A) They're easily assembled a day or two ahead of Thanksgiving Day; and B) They're often baked using a two-step process (once covered with foil to cook through, then uncovered to achieve a crispy top).

What temperature should stuffing be cooked at? ›

How do you safely cook stuffing? The stuffed meat, poultry, or stuffing in a casserole should be placed immediately after preparation in an oven set no lower than 325 °F. A food thermometer should be used to ensure that the stuffing reaches the safe minimum internal temperature of 165 °F.

How do you know when stuffing is done cooking? ›

The same timing applies for stuffing that is cooked separately, too. Be sure to reheat any leftover stuffing and use a food thermometer to make sure it reaches 165°F once again before eating it.

What do Southerners call stuffing? ›

But for the Thanksgiving side dish in the South, the term dressing was adopted in place of stuffing, which was viewed as a crude term, during the Victorian era. Although dressing and stuffing are interchangeable terms, the signature ingredient of this Thanksgiving side dish in the South is cornbread.

What is traditional stuffing made of? ›

Classic stuffing made with bread cubes, seasonings, and held together with chicken stock and eggs. A holiday staple!

Why do we need to apply egg yolk in some dressing? ›

Egg yolks are especially recommended for their emulsifying and thickening properties in mayonnaise, salad dressings, ice cream, and baked goods, combined with their coloring properties.

What happens if you don't cook stuffing? ›

It Could Give You Salmonella Poisoning

If that stuffing doesn't reach 165 degrees F, the bacteria won't be killed off, meaning you're passing it on to your guests.

Is it better to make stuffing with fresh or dry bread? ›

The bread is one of the most important ingredients in the stuffing. This is the base; it's what gives the stuffing structure, and it plays a big role in determining the texture. While you can use almost any bread — cornbread, bagels, or even frozen waffles — to make stuffing, it needs to be dried or “staled” first.


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