No holiday meal is complete without a delicious stuffing. This recipe for Crock-Pot Stuffing is easy to make and tastes amazing. Perfect for your Thanksgiving or Christmas dinner! And, with just 5 ingredients this recipe comes together super quickly!
Crock-Pot Stuffing
I came up with this recipe for stuffing made easy in my slow cooker a few years ago at Thanksgiving and have made it at every Thanksgiving and Christmas dinner meal since.
After testing the recipe a few times, once with cooking the onion first and again adding the onion in raw I found out that it really doesn’t matter. And that means no pre-cooking at all in this recipe.
However, when I make this for the holidays I usually make two batches. One batch with onions and one without the onions for my picky kids (or anyone who hates onions).
I love how easy this recipe is, you can make it hours before the stress of getting everything on the table. You don’t need to stuff the turkey with it (I am always afraid of getting sick). And, the best part about this recipe is that it totally frees up oven space as this dressing cooks away on the countertop while your oven is busy roasting the turkey or ham and baking pies.
The recipe, as is, is a basic recipe and tastes amazing as is. But feel free to toss in your favorite add-ins.
12 Crock-Pot Stuffing Add-In Ideas:
- Dried fruit (raisins, cranberries, apricots or cherries)
- Toasted chopped nuts (pecans, walnuts, pine nuts or almonds)
- Leeks (instead of onions)
- Diced carrots
- Cubed winter squash (such as butternut, pumpkin or acorn squash)
- Sliced grapes
- Cooked and crumbled sausage (breakfast sausage, Italian sausage, andouille or chorizo)
- Diced jarred chestnuts
- Cooked and diced giblets from the turkey
- Cooked and crumbled bacon
- Sliced mushrooms
- Diced apples or pears
More Great Slow Cooker Sides Perfect For The Holidays!
- Crock-Pot Creamy Ranch & Garlic Potatoes
- Slow Cooker Funeral Potatoes
- Crock-Pot Broccoli Cheese Casserole
- Slow Cooker Brussels Sprouts + Video
- Crock-Pot Sugar Carrots with Ginger
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| Servings | 10Servings |
| Prep Time | 15Minutes |
| Cook Time | 4Hours |
- 12 - 15 Oz. Stuffing Mix
- 5 Tablespoons Butter (Melted)
- 1 Cup Onion (Chopped)
- 1 Cup Celery (Chopped)
- 3 Cups Chicken Broth (Canned or homemade)
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Ingredients
Servings: Servings
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- *I find this works better if I double the recipe and then I use either a 7 quart slow cooker or two 5 quart slow cookers.
- If you don’t want to double the recipe, use a small crock-pot.
- It is Key that as little space on top as possible be left.
- In a large mixing bowl mix all ingredients except only 2 1/2 cups of the Chicken Broth.
- Mix until the mixture is moistened.
- If you still need more chicken broth, you can use any extra you have (still saving the 1/2 cup) or use water.
- Once it’s all mixed up, pour it into the crock-pot (pots).
- Try to leave as little room at the top as possible.
- Use the remaining 1/2 cup and pour along the sides of the crock-pot to add more moisture.
- Check every hour or so, just eyeballing, if it looks like it’s getting too dry, add more chicken broth, or water.
- I have found no difference in taste to pre cook the onion on the stove top for a few minutes, but if you prefer, that is always something you can do.
- Cook for 4 hours on low.
This is Sarah Lady’s sister (who usually cooks the stuffing for Thanksgiving). Actually got the idea from my best childhood friend–when I went to CA years ago to visit her–and “spread the joy”. Couple things. Make sure to line the crock pot with tin foil. Helps the stuffing cook correctly–and WAY easier to clean up afterward. I usually spray the tin foil with some cooking spray too. So–that’s my hint. And yes–the “we” she speaks of includes me 🙂
Great tip Mary on lining the crock-pot with tin foil. Would a plastic crock-pot liner work as well or does the foil really make a difference in how it cooks? I am doing Thanksgiving this year at my house and am totally going to do as many recipes as I can in the crock-pot(s)
I used a regular plastic liner when I did it, and it worked great. One thing I may try…it is extremely important that you have very little room in the crock pot inch wise..so a 1/2 full crock pot…the stuffing will brown too much, but I’m wondering if you use tin foil on the top to help with the extra space if it won’t brown. Because when making it for thanksgiving you end up needing to use more then one crockpot unless you have a very small family! I will try this at least one more time before thanksgiving and see if that helps. My very big crockpot I filled all the way up, my smaller one, I put the left over to cook but it wasn’t as full..so it browned too much.
I added the tin foil on my last batch at the top and it worked perfectly to keep it from browning!
Sounds like my recipe, but I like to add extra sage.
We made this for a couple years now. It is yummy but even on low the bottom wants to scorch. i tried a differant crockpot,same thing. any suggestions. It doesnt scorch bad bad but enough nobody wants the crispy bottom.
Why are all the stuffing recipes cutting out the giblets? Haven’t found one this year that includes giblets
Can I do this using boxed stove top stuffing instead of the bagged??
You could make the boxed stuffing alone and just add in a few of the extras (no spices). I think the boxed stuffing mix (dry pouch) has flavoring in it.
Awesome recipe! We had no issues with the stuffing drying out & it really helps having one less item to worry about taking up oven space. Used a crock pot liner, but foil would work as well. Will definitely make this one again!
Can the stuffing be mixed and kept in the fridge overnight before cooking???
Yes.
Even though this seems to be a ladies site, I got on here because I really like crock pot cooking. It is so easy. I like stuffing anytime. I add a can of chicken and a can of Rotel tomato and green chile. Yum.
This is very similar to the one I make only I use ground pork in mine. I will have to try it in the crockpot. I so love stuffing anytime of the year!
Is that 12 packages weighing 15 oz …
Or
A 12 oz or 15 oz package…
Sorry I’m confused.
This isn’t an exact science. I have seen bags between 12 oz to 15 oz packages. Either will work.
can regular sliced bread be used instead? if so how many slices?thanks.
We have not tested this recipe using regular sliced bread so cannot comment on how to make that work.