This slow cooker stuffing (dressing) recipe is a simple and delicious addition to your dinner table. Easy enough to make any day of the week while still being special enough for a holiday!
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I love watching true chefs work their craft. I can (and have!) spend hours watching TV food artists julienne, braise, scald and flambe their culinary masterpieces.
I am sure that their magnificent dishes should motivate me to up my cooking game. Still, all I can usually manage is to walk over to my slow cooker to peer through the glass lid.
Rather than trying to emulate culinary greatness, I spend my days trying to figure out which recipe steps can be skipped without compromising the finished product.
This traditional stuffing (technically, it’s "dressing" since it isn't actually stuffed in anything) is a great example. It is the perfect addition to any holiday meal plus it will save your precious oven space on the big day.
You have enough to worry about when trying to get a special meal like Thanksgiving dinner on the table. Let your crockpot make you amazing homemade stuffing this holiday season while you manage everything else. This recipe is a game changer and it is much better than the boxed stuff!
📃Shopping list
To make this favorite stuffing recipe a part of your next holiday meal, you will need these classic ingredients:
- Bread cubes
- Butter - or alternative
- Celery - diced
- Onion - diced
- Stock - turkey, veggie (if you want to keep it vegetarian), or even chicken stock work
- Eggs
- Poultry seasoning
- Kosher Salt
- Black pepper
- Non-stick cooking spray
🔪How to make the best stuffing
Start by spraying your slow cooker with a non-stick cooking spray of choice.
The first step of many stuffing recipes involves cooking butter, celery, and onions stove top to soften them. I let my slow cooker handle this step. One less pot to wash.
I compensate by adding butter (or non-dairy alternative), celery, and onion to my slow cooker on high heat first. This gives them a little head start.
Next, whisk together eggs, broth, and seasonings. Add bread cubes to your butter, celery, and onion mixture and sit to combine. Slowly, start to pour your egg mixture over the bread cubes mixture taking breaks to stir.
Once all bread cubes are damp, Stop! Even if it means not using up all of the liquid. If bread becomes over-saturated, your stuffing will be too soggy.
Cover and turn slow cooker down to low heat for 3-4 hours. Once fully cooked, turn your slow cooker to warm until you are ready to serve your delicious stuffing. While it sits, more delicious crispy edges will appear!
🍽Serving suggestions
This crockpot stuffing recipe is amazing with the usuals: turkey, cranberry sauce, sweet potatoes, green beans, and green bean casserole. Together they form the quintessential holiday dinner.
This traditional recipe is perfect served with chopped fresh herbs, such as fresh parsley or sage sprinkled on top. And - of course, it is great with a dousing of turkey gravy!
However, don't feel limited by tradition. This amazing Thanksgiving side dish is great all year long. It's a family favorite when served with everything from salmon to meatloaf.
Storing leftovers
Leftovers of this amazing crock pot stuffing recipe should be stored in an airtight container or zip-top bag. It will last 3 - 4 days in the refrigerator and up to a month in the freezer.
If you love this recipe, please let me know in the comment section below!
😉Hints & hacks
- Great stuffing starts with great bread. I usually use store-bought bread cubes that are ready to cook (lazy!). If you prefer to dry bread cubes yourself, tear (rather than cut) bread into bite sized pieces. Lazy them in a single layer on a baking sheet and bake at 250℉ for about an hour. They should be crouton-like in consistency, but not browned.
- You can make this with either butter or a butter alternative to keep it dairy free. I generally go with the dairy free option and use an olive oil based butter-like product.
- The key to a good crock-pot stuffing recipe is to add liquid to bread cubes until they are damp but not soaked. This requires paying careful attention while adding the liquid. If you find your bread cubes barely wet, slowly add more liquid, but if your cubes become soaked, stop! It should not be a pile of mush as you go to cook it but rather, a pile of damp bread cubes. To help avoid this, try adding the liquid a little at a time.
- I always recommend the use of a slow cooker liner. Of course, this is an optional step. I like to purchase my liners in bulk for a less expensive per-piece price.
- In the market for a new slow cooker? I love mine!
- Don't forget to plug in your crockpot!😉
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📖 Recipe
Lazy Slow Cooker Stuffing (Dressing) Recipe
Equipment
- 6 quart slow cooker
- paring knife
- cutting board
- non-stick cooking spray
Ingredients
base
- 11 -12 cups cubed bread If you prefer, use the pre-cut kind from the market. I like potato bread or corn bread, but other breads work as well.
- 1 cup butter alternative I use an olive oil spread; you can use real butter, if you prefer
- 2 cups diced celery
- 2 cups diced onion
liquid coating
- 1 cup broth use veggie broth if you want to keep it vegetarian. Chicken or turkey are great as well.
- 2 whole eggs
- 2 teaspoon poultry seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground pepper
Instructions
- spray slow cooker with non-stick cooking spray of choice
- turn slow cooker on to high and add butter alternative (or real butter if using) to start the melting process1 cup butter alternative
- dice onion and celery and add to slow cooker2 cups diced celery, 2 cups diced onion
- in a separate bowl, whisk eggs2 whole eggs
- add chicken broth, poultry seasoning, salt and pepper to egg and mix together well.2 teaspoon poultry seasoning, ½ teaspoon kosher salt, ¼ teaspoon fresh ground pepper
- add cubed potato bread into slow cooker and mix thoroughly with butter, celery, and onion11 -12 cups cubed bread
- SLOWLY, stir broth/egg mixture into bread cube mixture - just until the cubes become damp. It is important not to oversaturate the bread, even if it means not using all of the liquid.
- cover and cook on LOW for 3-5 hours
- switch to warm and keep on warm until ready to serve
- Enjoy!!
Notes
Nutrition
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Ranae says
Does the top get crispy?
admin says
If you would like to crisp the top, pop it under the broiler for a few minutes right before serving. Or, try cooking it on high and the sides will get crispy. Thanks for taking the time to ask!!
Denise Osborne says
Love this recipe! I ran short on time, so I sauteed the onion and celery in a cast iron. I also cooked it on low for one hour, then turned it up to high for 1 more hour. The sides were nice and crispy.
admin says
I love when it gets crispy on the sides (that’s the best part). Thank you so much for sharing - so glad you enjoyed it!
Dana says
Your wording on the amount of liquid to be used may be confusing to some. I’m sure it means “Do not over saturate the bread even if it means you don’t use it all, however your wording is awkward.
I’m definitely going to try this !
The Lazy Slow Cooker says
Hi Dana, Thank you for that feedback. I really appreciate it. I am going to reword to make it clearer. But, you are correct. It is meant to say if your bread is all wet, don’t feel like to have to use up all of the liquid. We don’t want soggy bread cubes. Have a wonderful Thanksgiving!