If you’re looking for a comforting, hands-off side dish that will become a staple for your holiday table or any special dinner, this Crock Pot Classic Stuffing Recipe is a total game-changer. I absolutely love how this stuffing stays moist, packed with flavor, and lets you save precious oven space during busy cooking days. Trust me, once you try this method, your family will go crazy for it!
Why You’ll Love This Recipe
- Effortless Cooking: The slow cooker handles the timing so you can focus on other dishes or simply relax.
- Moist and Flavorful: Slow cooking infuses every bite with herbs, veggies, and a perfect balance of seasoning.
- Saves Oven Space: Essential when your oven is working overtime during holidays.
- Adaptable Ingredients: Easy to customize based on what you love or have on hand.
Ingredients You’ll Need
I’ve found that using a mix of bread textures really sets this stuffing apart. The soft French bread adds richness, while the buttermilk sandwich bread helps create a lighter, fluffier texture. Fresh herbs and veggies make all the difference here, so aim for quality ingredients.
- Soft French Bread: Some call it sweet French bread; it brings a subtle sweetness and softness that’s perfect for soaking up flavors.
- Buttermilk or Potato Sandwich Bread: I usually go with Oroweat for its sturdy crumb that holds the mixture beautifully.
- Butter: Unsalted is best to control saltiness later.
- Yellow Onion: Adds a gentle savory base when sautéed.
- Celery: Classic for stuffing crunch and freshness.
- Carrot: I like this little touch of sweetness and color.
- Minced Garlic: A little punch of flavor that lifts the whole dish.
- Fresh Parsley: Brightens the mix and adds herbal notes.
- Cremini Mushrooms (optional): Adds earthiness and a bit of umami that my family adores.
- Dried Sage, Poultry Seasoning, Thyme, Marjoram: The holy quartet of classic stuffing herbs that bring that signature taste.
- Salt & Freshly Ground Black Pepper: For balancing and seasoning to taste.
- Low-sodium Chicken Broth: Or vegetable broth, to keep it moist and flavorful without overpowering.
- Eggs: They help bind everything together gently.
Variations
I love to tweak this Crock Pot Classic Stuffing Recipe depending on the season or what I have in the fridge. Feel free to make it your own and enjoy the process!
- Mushroom-Free: I’ve made this without mushrooms for kids who aren’t fans—it’s still delicious and just as moist.
- Vegetarian: Swap chicken broth for veggie broth and watch your vegetarian friends swoon.
- Extra Herbs: If you’re a herb lover like me, adding fresh rosemary or tarragon makes a beautiful twist.
- Crunchier Finish: I sometimes finish it under the broiler for a couple of minutes to get a crispy topping that’s irresistible.
How to Make Crock Pot Classic Stuffing Recipe
Step 1: Toast Your Bread to Perfect Texture
Preheat your oven to 325°F and prepare your bread. I like to slice the French bread first, then tear both breads into bite-sized pieces. Save or discard the ends—they won’t soak up the broth as nicely. Spread the bread across two rimmed baking sheets and toast for 15 to 20 minutes, tossing halfway through so they get evenly crisp. This step prevents the stuffing from getting soggy and adds a light, satisfying crunch.
Step 2: Sauté the Veggies and Build Flavor
While the bread crisps up, melt butter in a large skillet over medium heat. Add diced onions, celery, and carrots and crank the heat to medium-high to get them tender—stir often! This takes about 7 to 10 minutes. Then stir in garlic, parsley, and mushrooms if you’re using them—cooking just a couple more minutes. This simple sauté is where the magic begins; those veggies soak up the butter and herbs, building a savory base that will infuse every bite.
Step 3: Mix It All Together
Once your bread is toasted, pop it into a large bowl or roasting pan. Spoon the cooked vegetable mixture over it and combine well. Add the beaten eggs and give everything a good stir to bind. Then, gradually pour 1 to 1½ cups of chicken broth over the mix to moisten it, saving the rest for the slow cooker stage. The goal is a moist but not soggy texture—think of a well-dampened sponge, soft but holding shape.
Step 4: Let Your Slow Cooker Do the Work
Spray a 6-quart (or larger) slow cooker with nonstick spray, then transfer your stuffing mixture inside. Cover it and set the cooker to LOW for 4 to 6 hours. Here’s a trick I discovered: check the stuffing occasionally and add reserved broth to keep it just right—if it starts drying out, splash a little more in. Toward the end, I sometimes switch the cooker to KEEP WARM or unplug it while still covered, so it’s ready to serve when you are.
Step 5: Optional Crispy Finish
If you’re craving that golden crunchy top, you can pop your removable slow cooker insert (just make sure it’s oven-safe) under the broiler for a few minutes. Watch it closely—those toasted, flavorful edges give you the best of both “slow cooker moist” and “oven crispiness” worlds.
Pro Tips for Making Crock Pot Classic Stuffing Recipe
- Bread Selection Matters: I learned that mixing bread types creates a stuffing with amazing texture and flavor complexity.
- Sauté Veggies Just Right: Cooking vegetables until tender but not mushy brings out their sweetness and stops the stuffing from becoming soggy.
- Add Broth Gradually: Pour broth in small amounts while mixing so you avoid a watery mess; slow cookers tend to retain moisture well.
- Use Oven-Safe Insert for Crisp Top: If you want a golden crust, transfer the slow cooker insert to the oven’s broiler setting—just don’t walk away!
How to Serve Crock Pot Classic Stuffing Recipe
Garnishes
I love sprinkling fresh chopped parsley over the top just before serving—it adds a burst of color and freshness that brightens the rich stuffing. Sometimes I’ll toss in a few toasted pecans or dried cranberries on top for a festive touch and a little crunch.
Side Dishes
This stuffing pairs perfectly with roasted turkey or chicken, but you’ll also enjoy it alongside steamed green beans, glazed carrots, or a crisp winter salad. Mashed potatoes and cranberry sauce? Oh yes, that’s a winning combo every time.
Creative Ways to Present
For holidays, I’ve filled festive ramekins or mini cast-iron skillets with this stuffing and served individual portions—always gets comments for presentation! Another fun idea is layering the stuffing in a trifle bowl with some sautéed mushrooms and herbs for a beautiful visual display.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 3 days. This stuffing reheats beautifully, maintaining both moisture and flavor without drying out if you cover it well.
Freezing
When I’ve got extra, I freeze leftover stuffing in freezer-safe containers. Just thaw overnight in the fridge before reheating — it holds up great and tastes just like freshly made.
Reheating
To reheat, cover the stuffing with foil and warm in a 350°F oven for about 20-25 minutes until heated through. Alternatively, microwave in covered dishes, stirring halfway to keep it evenly warm and prevent drying.
FAQs
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Can I make this Crock Pot Classic Stuffing Recipe without eggs?
Yes! If you prefer, you can skip the eggs or use a plant-based egg substitute to bind the stuffing. Just be sure the bread is well toasted so it holds together during slow cooking.
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What kind of slow cooker is best for this recipe?
A 6-quart or larger slow cooker works best to give the stuffing room to cook evenly. Removable, oven-safe inserts are a bonus if you want to broil the top for that crispy finish!
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Can I prepare this stuffing entirely ahead of time?
Absolutely! Prepare the stuffing mix the day before and refrigerate it. When you’re ready, pop it into the slow cooker and finish cooking—it’s a great time saver.
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How do I know when the stuffing is done?
After about 4 hours on low, your stuffing should be heated through, tender, and flavorful. The top may be slightly soft from slow cooking—broiling it briefly will add that classic crispness.
Final Thoughts
This Crock Pot Classic Stuffing Recipe is truly one of my favorite go-to dishes because it makes life easier and tastes incredible every time. I remember the first time I tried slow cooking stuffing—it changed my whole holiday cooking routine and freed up oven space that made everything else smoother. Give it a try and see how simple yet satisfying homemade stuffing can be. I can’t wait to hear how your family enjoys it as much as mine does!
Print
Crock Pot Classic Stuffing Recipe
- Prep Time: 45 minutes
- Cook Time: 4 hours to 6 hours
- Total Time: 4 hours 45 minutes to 5 hours 45 minutes
- Yield: 12 to 16 servings
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Description
This Crock Pot Stuffing recipe offers a hands-off, classic bread stuffing perfect for Thanksgiving or any holiday dinner. Using a slow cooker to prepare the stuffing saves oven space while infusing the bread cubes with flavorful sautéed vegetables and herbs. The dish has a tender, moist interior with an optional crispy topping achieved by broiling the slow cooker insert, making it both convenient and delicious.
Ingredients
Bread
- 1 pound loaf soft French bread (some stores label it as sweet French)
- 1 pound loaf sliced buttermilk or potato sandwich bread (I use Oroweat)
Vegetables and Herbs
- 3 cups diced yellow onion (about 2 onions)
- 3 cups diced celery (about 1 bunch)
- 1 carrot (diced)
- 1 tablespoon minced garlic
- ½ cup chopped fresh parsley
- 4 or 5 cremini mushrooms (diced, optional)
Seasonings
- 2 teaspoons dried sage
- 1 teaspoon poultry seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 2 teaspoons salt
- Freshly ground black pepper (to taste)
Other Ingredients
- 1 cup butter
- 3 to 4 cups low-sodium chicken broth (divided; can substitute vegetable broth)
- 2 eggs (beaten)
Instructions
- Preheat and toast bread: Preheat oven to 325°F. Slice the French bread and tear all bread slices into bite-sized pieces, discarding or setting aside end pieces. Spread bread pieces evenly on two rimmed baking sheets. Bake for 15 to 20 minutes, tossing halfway through, until the bread is lightly toasted.
- Sauté vegetables and herbs: While bread toasts, melt butter in a large skillet over medium heat. Add diced onion, celery, and carrot. Increase heat to medium-high and cook, stirring frequently for 7 to 10 minutes, until tender. Stir in garlic, parsley, and mushrooms (if using), cooking for another 1 to 2 minutes. Add poultry seasoning, sage, thyme, marjoram, salt, and pepper; mix well and remove from heat.
- Combine bread and vegetable mixture: Transfer toasted bread to a large roasting pan or mixing bowl. Spoon sautéed vegetables over the bread and mix thoroughly. Add beaten eggs and stir to combine. Gradually add 1 to 1½ cups of chicken broth to moisten the mixture well, reserving the remaining broth for later. Mix until everything is evenly incorporated.
- Cook in slow cooker: Coat a 6-quart (or larger) slow cooker with nonstick cooking spray. Transfer the stuffing mixture into the slow cooker. Cover and cook on low heat for 4 to 6 hours. Check occasionally and add reserved broth as needed to maintain desired moisture. Adjust seasoning to taste during cooking. When done, switch to the ‘Keep Warm’ setting if available, or unplug and keep covered until serving.
- Optional crunchy topping: For a crispy crust, carefully transfer the removable oven-safe slow cooker insert to the oven. Broil for a few minutes until the top is nicely toasted and golden brown. Keep an eye on it to avoid burning.
Notes
- This slow cooker method frees up oven space on busy holiday days, making it ideal for Thanksgiving meals.
- Using a mix of French bread and sandwich bread gives a great texture and flavor balance.
- Adding mushrooms is optional but adds earthiness to the stuffing.
- Broiling at the end is optional and creates a delightful crispy topping.
- Adjust herbs and seasoning to your taste preferences for a personalized flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 172 kcal
- Sugar: 2 g
- Sodium: 561 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 67 mg
