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Slow Cooker Dressing (Stuffing)

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This Slow Cooker Dressing is an easy, hands-off way to make classic stuffing. With buttery herbs, sautéed onions and celery, and a perfect balance of moisture, this dish is a holiday must-have. No need to take up oven space—just set it and forget it!

Ingredients

Scale
  • 1 loaf (about 12 cups) day-old bread, cubed (French, sourdough, or cornbread)
  • ½ cup unsalted butter, melted
  • 1 medium onion, finely diced
  • 3 celery stalks, finely chopped
  • 3 cloves garlic, minced
  • 2 teaspoons poultry seasoning
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 ½3 cups chicken or vegetable broth (adjust for moisture preference)
  • 2 large eggs, beaten
  • ½ cup fresh parsley, chopped (optional)


Instructions

  1. Prepare the bread:

    • Cut bread into small cubes and let them dry out overnight. (Or bake at 300°F (150°C) for 15 minutes until crisp.)
  2. Sauté the aromatics:

    • In a skillet over medium heat, melt butter.
    • Add onions, celery, and garlic, sautéing for 5-7 minutes until soft.
  3. Mix the stuffing:

    • In a large bowl, combine bread cubes, sautéed veggies, poultry seasoning, sage, thyme, salt, and pepper.
    • Pour in broth gradually, stirring to moisten (start with 2 ½ cups; add more if needed).
    • Stir in beaten eggs for binding.
  4. Slow cook:

    • Transfer mixture to a greased slow cooker.
    • Cover and cook on LOW for 4 hours or HIGH for 2 hours, stirring once halfway through.
  5. Fluff & serve:

    • Stir, check moisture level, and add extra broth if needed.
    • Garnish with fresh parsley and serve warm!


Notes

  • Crispy Top Option: Spread in a baking dish and broil for 5 minutes before serving.
  • Cornbread Dressing: Use half cornbread and half French bread for a Southern twist.
  • Make Ahead: Assemble the day before, refrigerate, and cook in the slow cooker when needed.
  • Vegetarian: Use veggie broth instead of chicken broth.