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Slow Cooker Stuffing

Slow cooker stuffing combines dried bread cubes, buttery sautéed vegetables, and savory herbs in an easy slow-cooked side dish. It cooks until the center reaches 160°F, with a moist interior and tender texture.
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Prep Time 15 minutes
Cook Time 4 hours 39 minutes
Resting 10 minutes
Total Time 5 hours 4 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • nonstick cooking spray
  • 0.5 cup unsalted butter
  • 1 onion large, finely chopped
  • 3 ribs celery finely chopped
  • 1 bag (12 oz) dried unseasoned bread cubes about 10 cups
  • 2.5 cups low-sodium chicken broth
  • 2 eggs large
  • 1 teaspoon dried sage
  • 1 teaspoon poultry seasoning
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper

Equipment

  • 1 6-quart slow cooker
  • 1 12-inch skillet

Method
 

  1. Coat the inside of a 6-quart slow cooker with nonstick cooking spray.
  2. Melt the butter in a 12-inch skillet over medium heat.
  3. Add the onion and celery to the skillet.
  4. Cook, stirring occasionally, until softened, 8 to 10 minutes.
  5. Put the bread cubes in a large bowl.
  6. Whisk together the broth, eggs, sage, poultry seasoning, salt, and pepper in a separate bowl.
  7. Pour the broth mixture over the bread cubes.
  8. Add the cooked vegetables.
  9. Toss until evenly moistened.
  10. Transfer the mixture to the slow cooker.
  11. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the center reaches 160°F.
  12. Turn off the slow cooker.
  13. Let the stuffing rest, covered, for 10 minutes before serving.

Notes

For evenly moistened stuffing, toss the bread cubes thoroughly with the broth mixture before transferring them to the slow cooker. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a vegetarian version, use vegetable broth.