Herbed Slow Cooker Stuffing
This slow cooker stuffing is packed with fresh herbs, buttery flavor, and perfectly soft-on-the-inside, crisp-on-the-edges texture — all without using oven space. It’s a reliable, crowd-pleasing side for Thanksgiving or any roast dinner.
🧡 Why You’ll Love It
- Frees up oven space: Cooks entirely in your crockpot.
- Perfect texture: Moist but not mushy, with golden edges.
- Make-ahead friendly: Preps easily the night before.
- Full of classic flavor: Fresh herbs, sautéed aromatics, and savory broth.
- Feeds a crowd: Makes about 10–12 servings.
🧂 Ingredients
Bread Base
- 1 ½ pounds (about 12 cups) day-old bread, cut into 1-inch cubes
(French, Italian, sourdough, or sandwich bread — or a mix) - ¾ cup (1 ½ sticks) unsalted butter
- 2 cups yellow onions, finely chopped
- 1 ½ cups celery, finely chopped
- 3 cloves garlic, minced
Flavor Boosters
- 2 ½ teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon rosemary, minced
Liquid & Binder
- 2 ½ – 3 cups low-sodium chicken or vegetable broth
- 2 large eggs, lightly beaten
Optional Add-Ins
- ½ cup dried cranberries or chopped apples for sweetness
- ½ pound cooked sausage for a hearty version
- ½ cup toasted pecans or walnuts for crunch
You’ll need: a 6-quart slow cooker — a dependable one like this model works great.
🍳 Steps
- Prep the bread:
Cut bread into 1-inch cubes and let it sit uncovered overnight, or toast in a 300°F oven for 20–25 minutes until dry. This prevents soggy stuffing. - Sauté the aromatics:
In a large skillet, melt the butter over medium heat. Add onions and celery; cook until soft and translucent, about 8–10 minutes. Stir in garlic, salt, pepper, and all herbs. Cook 1–2 minutes more until fragrant.(A heavy skillet like this cast iron one gives the best even heat.) - Combine the base:
Place dried bread cubes in a large mixing bowl. Pour the hot butter and vegetable mixture over the bread and toss to coat evenly. - Add liquid and eggs:
Whisk together broth and eggs in a medium bowl. Gradually pour over the bread mixture, stirring gently until evenly moistened. You want the bread soft but not soggy — add extra broth only if it looks too dry. - Transfer to the crockpot:
Coat your slow cooker with butter or nonstick spray. Spoon the stuffing mixture in and gently press down to fit evenly. - Cook low and slow:
Cover and cook on LOW for 4–5 hours or HIGH for 2 ½–3 hours, until heated through and lightly crisped around the edges. Stir once halfway through for even texture.(Use a silicone spatula like this set to stir without scratching your crockpot.) - Crisp before serving (optional):
For golden edges, uncover the slow cooker for the last 30 minutes or transfer stuffing to a baking dish and broil for 3–5 minutes before serving.
💡 Helpful Tips & Substitutions
- Bread type matters: A mix of hearty and soft breads gives the best texture. Avoid super soft white bread — it turns mushy fast.
- Make it vegetarian: Use vegetable broth and skip sausage.
- Make it richer: Substitute ½ cup of broth with melted butter or cream.
- Add umami: Mix in 2 tablespoons grated Parmesan or a dash of soy sauce.
- Avoid soggy stuffing: Bread must be dried before combining with broth.
- Crockpot liner: Use one (like these) for easier cleanup.
🎁 Serving Ideas
- Classic Thanksgiving: Serve alongside turkey, gravy, and mashed potatoes.
- Roast dinners: Works perfectly with chicken, pork, or ham.
- Stuffed vegetables: Use leftovers to fill bell peppers or acorn squash.
- Savory breakfast: Reheat and top with a fried egg for a next-day brunch dish.
- Garnish: Sprinkle extra fresh parsley or thyme before serving for color and aroma.
🕒 Make-Ahead & Storage
- To make ahead:
Assemble the stuffing (through Step 4), cover tightly, and refrigerate overnight. In the morning, transfer to your slow cooker and cook as directed. - To store:
Cool completely, then refrigerate in an airtight container for up to 4 days. - To freeze:
Portion into freezer-safe bags (like these) and freeze for up to 3 months. Thaw in the fridge overnight before reheating. - To reheat:
Warm in the slow cooker on LOW for 1 hour or in the oven at 325°F for 15–20 minutes. Add a splash of broth to refresh moisture.
This herbed slow cooker stuffing takes the stress out of big holiday meals — flavorful, foolproof, and oven-free. It delivers the same rich taste as baked stuffing with a softer, buttery texture that everyone loves.