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Stuffing from the Slow Cooker Recipe
Stuffing from the Slow Cooker Recipe photo by Taste of Home

Stuffing from the Slow Cooker Recipe

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If you're hosting a big Thanksgiving dinner this year, add this simple, slow-cooked stuffing to your menu to ease entertaining. This recipe comes in handy when you run out of oven space at large family gatherings. I use it often. —Mrs. Donald Seiler, Macon, Mississippi
TOTAL TIME: Prep: 30 min. Cook: 3 hours
MAKES:10 servings
TOTAL TIME: Prep: 30 min. Cook: 3 hours
MAKES: 10 servings


  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1/4 cup butter
  • 6 cups cubed day-old white bread
  • 6 cups cubed day-old whole wheat bread
  • 1 teaspoon salt
  • 1 teaspoon poultry seasoning
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon pepper
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
  • 2 eggs, beaten


  1. In a small nonstick skillet over medium heat, cook onion and celery in butter until tender.
  2. In a large bowl, combine the bread cubes, salt, poultry seasoning, sage and pepper. Stir in onion mixture. Combine broth and eggs; add to bread mixture and toss to coat.
  3. Transfer to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until a thermometer reads 160°. Yield: 10 servings.
Originally published as Stuffing from the Slow Cooker in Light & Tasty October/November 2006, p30

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Reviewed Dec. 22, 2014

"I needed A way to cook dressing without tying up the oven and tried this. It turned out great. I did forget to cook the celery and onions before mixing everything and putting into the crockpot and it turned out fine. I used the dried wheat & white bread cubes that come in the bag also. Used 1/2 tsp of sage and everything else as stated. It was very good."

Reviewed Nov. 28, 2014

"Very good. I tripled the recipe to feed over 30 people. Like the idea that it frees up your oven for other food. I would dry the bread cubes in a low oven or leave them sit out over night on a sheet pan the next time I make this. Also, as a previous comment stated, would omit the sage, since the poultry seasoning has plenty of sage in it. I did not use all the sage that the recipe called for, but I feel that there was still little too much in the stuffing."

Reviewed Nov. 23, 2014

"Have not tried this recipe yet but I wanted to give a suggestion for too much a tea towel on top of crock pot, place lid on top...this way the steam will absorb into the towel and not the stuffing."

Reviewed Nov. 17, 2014

"As a southern gal, I started with a pan of southern cornbread made ahead of time & crumbled. Added a few slices of bread cubed. I use the poultry seasoning but skip the sage. Sage is in poultry seasoning (picky family). If too liquidy, add a can of cream o chicken soup undiluted. The 2 eggs are a MUST to make it set up. I simmer the giblets, neck, skin pieces on stovetop making a rich broth & strain before adding. . Also added the chicken broth. If you have the lift out crock pot (oval is best), you can pop it in the oven @ the end & brown the top. Read max temp your crock pot insert can stand the oven for safety. 350? on broil browns nicely. Wish I'd known this all those yrs I was juggling oven times. Without double ovens, it sure helps!! Thanks for the idea!"

Reviewed Oct. 27, 2014

"Love this recipe. I have made it for several potluck Thanksgiving dinners and it have always had great reviews on it. Definitely a keeper for us."

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