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Slow Cooker Stuffing

Slow cooker stuffing cooks gently until the bread is evenly moistened and the center reaches 160°F. Butter, sautéed onion and celery, and fresh herbs give this classic side a tender, savory texture.
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Resting 10 minutes
Total Time 4 hours 55 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 nonstick cooking spray
  • 1 cup unsalted butter
  • 1.5 cups yellow onion chopped
  • 1.5 cups celery chopped
  • 12 cups bread cubes dried, about 1 pound
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon rubbed sage
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 3 cups low-sodium chicken broth
  • 2 eggs large

Equipment

  • 1 6-quart slow cooker
  • 1 large skillet

Method
 

  1. Coat the inside of a 6-quart slow cooker with nonstick cooking spray.
  2. Melt the butter in a large skillet over medium heat, add the onion and celery, and cook for 8 to 10 minutes, stirring occasionally, until softened.
  3. Put the bread cubes in a large bowl, add the cooked vegetables and butter, parsley, sage, thyme, salt, and pepper, and toss to combine.
  4. Whisk the chicken broth and eggs in a medium bowl, pour over the bread mixture, and toss until evenly moistened.
  5. Transfer the mixture to the slow cooker, cover, and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the center reaches 160°F.
  6. Let the stuffing rest, covered, for 10 minutes before serving.

Notes

For evenly moist stuffing, toss thoroughly after adding the broth and eggs. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months. For a gluten-free version, use gluten-free dried bread cubes.