Save precious oven space with this classic Slow Cooker Stuffing recipe! Since converting my mom’s Thanksgiving stuffing to the crock-pot I’ve been OBSESSED with the results. It comes out perfectly tender on the inside and crisp on the outside!
I’m so excited to be able to say that the best stuffing of my LIFE came straight out of the slow cooker and there is no turning back!
Classic Slow Cooker Stuffing
We’ve been making my mom’s traditional stuffing recipe for ages now. We used to simply stuff in the bird and call it a day until I took a food safety course and was basically schooled on how risky that practice was! Myyyyy bad!
Naturally we just moved the stuffing to a casserole dish and plopped it in the oven, but the problem was that it took up major Thanksgiving Day real estate that we couldn’t afford to give up.
The solution was kind of life changing, because moving our go-to stuffing recipe to the slow cooker was quite possibly the best thing to ever happen to it!
The stuffing came out super moist and almost bread-pudding-esque in the center (softened and moist but not runny) and crispy on the outside — aka my idea of stuffing perfection!
Since we have two slow cookers tucked away for such occasions, I’m now able to pop my stuffing in one and my mashed cauliflower potatoes in the other and basically rock the holidays. We also do our cranberry sauce in the crock-pot the night before.
slow cooker stuffing: PRO TIP
For this particular recipe, I have the ultimate make-ahead hack!
Snag the recipe above and complete steps 1 through 4. Remove from heat and allow veggies to cool. Place in an airtight container in your fridge. When you’re ready to make your stuffing the next day simply add it to the slow cooker with the remaining ingredients and set it to low. SO EASY!
I started doing this last year and it made me so happy to have basically the easiest dump-and-go stuffing on the planet. It was just as delicious as fresh-made and made cooking on Thanksgiving so much easier.
Keep reading after the recipe for some of my favorite prep-ahead tips to make Thanksgiving eats easy!
Classic Slow Cooker Stuffing
Ingredients
- 1 large onion (2 cups diced)
- 4-6 stalks/ribs celery (2 cups minced)
- 12-18 oz button mushrooms (3 cups minced)
- 3 cloves garlic, minced
- 3 TBSP unsalted butter
- 1-2 tsp garlic powder
- 1 tsp allspice
- ¼ tsp nutmeg
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 cups vegetable broth*
- 1 14 oz pkg Pepperidge Farm Cubed Herb Seasoned Stuffing**
- 1 egg (whisked)
EQUIPMENT NEEDED:
- Large dutch oven, pot, or high-sided skillet.
- 6 QT Slow Cooker
Instructions
- Chop those veggies!
- Heat a large high-sided skillet or a dutch oven with 3 TBSP butter on medium-high heat until frothy.
- Add onion + celery and sauté, stirring occasionally, until onions are brown around the edges and veggies begin to tenderize.
- Next add minced garlic and mushroom and cook until veggies have softened to your liking.
- Season then add broth.
- Lightly butter the sides and bottom of your slow cooker and add your veggie mixture. Top with dry stuffing mix and a whisked egg. Mix well and secure the lid.
- Cook via slow cooker on the LOW setting for 2.5-3 hours. May be cooked a bit longer if desired or switched to the warm function while you await dinner!
- Feel free to top with an optional sprinkling of parsley and/or crushed breadcrumbs for an edible (+ pretty!) garnish. For an extra soft stuffing feel free to drizzle some extra broth, gravy, or butter on the stuffing while hot.
Notes
Nutrition
easy thanksgiving dishes tips + tricks
- MEAL-PLAN LIKE A MOFO!
- I’m a big fan of pulling all our family recipes ahead of time and printing anything new out that we plan on trying so there’s no confusion or time wasted scouring the house/internet for the missing recipe.
- MEASURE IN ADVANCE:
- Anything that can be pre-measured the day before can save some serious time in the kitchen. I love measuring out all my dry ingredients for bread/roll/dessert recipes and keeping them in little lidded containers with a post it on top. It keeps me organized and prevents us from going crazy measuring #allthethings
- PRE-CHOP THOSE VEGGIES:
- Same goes for your vegetables! The day before I chop things like brussels sprouts, celery, onion, green beans, etc… and portion them out in the fridge in baggies and label the amount with a sharpie so I know where they go the next day. It’s a total lifesaver!
- MAKE SIDES THE DAY BEFORE!
- Things like hot corn and cranberry sauce can easily be made the day before and reheated on the stovetop or in the microwave.
looking for a few more holiday sides?
- Spicy Southern Hot Corn — my husband’s FAVORITE!
- Slow Cooker Apple Cranberry Sauce
- Stuffed Mushroom Casserole – holy cow I love this stuff!
- Cranberry Goat Cheese Log with Walnuts, Pecans, and Parsley
- Honey Roasted Butternut Squash with Cranberries and Feta – READER FAVORITE!
Is it ok to use the stuffing mix that is called tradional herb stuffing mix Pepperidge farm, I got that instead of the cubed? I agree it is hard to top this brand of stuffing when you grew up with it!
I like the texture of the cubed better but it will still work with the other type! They’re making the bag a bit smaller than past years now so you can use little less broth; I’ll be doing the same when I make it tomorrow. Hope you have a wonderful Thanksgiving, Frances! xo
Thank you for the advice. Happy Thanksgiving
This looks so tasty and easy to make!
Can I leave out the egg? Or can I substitute it with a flax egg?
Hi Jann! The egg gives this custardy lusciousness to the stuffing that I love but it’s possible the recipe can be tweaked. I’m not sure on swaps as I’d have to test it out to know for sure. Maybe a bit extra butter?
This recipe is a good one. Be aware that the Pepperidge Farm stuffing bags are now only 12 oz. rather than 14 oz. (shrinkflation?!). I bought two bags and used 1 1/2 bags with an extra cup of broth and a little more butter.
I can’t believe they shrank the bags! Thanks for the heads up as I’m planning on making this a few times this month. Love it so!
Hi Jenn! I have everything needed to make this stuffing for Thanksgiving. Now I just found out a couple of people do not like mushrooms. I see where you suggested to someone to sub in some extra vegetables and fresh herbs. Not being an experienced cook, would you please give me some ideas as to what vegetables and fresh herbs to use. I’ll have to go back to the grocery store to buy them later today or early tomorrow morning. Appreciate your help.
Hi Carolyn! Aw man the mushrooms are my favorite part of the stuffing and I actually bought extra to add to mine this week! You can add a little extra onion and celery (maybe an extra 1/4 cup celery and extra 1/2 cup onion based on flavor preference). Fresh herbs that are great for stuffing are rosemary and sage but you could also use just a wee bit of the dried spices if you have them handy and want to skip another run to the store. I usually go by smell when I make it (adding extra garlic to mine because we love it!) and take it from there. It’s super customizable. The one thing I’m unsure of is if the broth amount would need to be reduced b/c you’re missing almost a pound of mushrooms from the recipe. That might require some tinkering. I would start by adding just half the broth (one cup) and once you mix it all up see how dry it is. Then from there you can add more as needed. You want the mixture to be moistened but not soaking wet. Hope this helps!
PS: if you do decide to just make the recipe as is, this stuffing has converted mushroom haters before, lol! Since they’re minced up real small they don’t leave large chunks in the stuffing and have so much amazing flavor. We make it all Fall and Winter long. Hope you have a Happy Thanksgiving, Carolyn! xoxo
Jenn, Thank You for your reply. I’m so tempted after reading your reply to “sneak” in the mushrooms and follow your recipe exactly as written. There will also be the stuffing from inside the turkey for them to eat (maybe declared to be unhealthy, but oh, so tasty!). Your recipe will be delicious competition!
I’m so honored you’ll be trying my recipe! I made it last week I was craving it early haha! If they have stuffing inside the turkey they can eat (I agree- so good) I vote sneak mushrooms into the rest hehe! It’s just SO GOOD! Hope you guys have a great holiday!
My mouth is watering to eat this on Thanksgiving! Can this be made ahead of time? Prepare up to Step 5, then finish and add to slow cooker the day of eating?
OR make whole recipe and just heat again the next day?
Hi Carolyn! So I’ve only tested it two ways and I need to for sure give it a go by preparing to step 5 in advance and then baking up the next day like you mentioned — I’m adding it to my test schedule! I either make it in advance to reheat (not for company but for just us I’ll do this bc I love the stuffing every which way) or I’ll sauté all the veggies, add the broth and spices, and put them in an airtight container in the fridge. Then all I have to do is dump all the ingredients in the slow cooker on Thanksgiving day and set a timer. This second method I do most of the time and actually have it all prepped today since we’re doing our big dinner a day early <3 Hope you have a magical Thanksgiving! xoxo
I used this exact recipe but left out the mushrooms. It was really good But next time I will also leave out the nutmeg and add sage in its place. I also had to use alittle more broth than it called for.
Can you make it without mushrooms?
Hi Meghan! It can, but since this is predominately a mushroom stuffing you might want to add more ingredients to flavor the stuffing. If you’re a meat eater this could be done with sausage; for vegetarian I would add some extra veggies and maybe fresh herbs too? Have fun with it! It has a bread pudding like consistency which makes it great for day-after-thanksgiving sandwiches and also for drizzling with gravy and swirling with your favorite thanksgiving veggie sides.
And how do you eat this, with side dishes? Or only as main dish?
It sounds great ?
Thank you Elviera! We eat this as a side dish but it could totally be a vegetarian main course too with all the typical thanksgiving/holiday sides along with it! YUM!
Is it weird that I could just attack this slow cooker stuffing with a fork and call it dinner? SO hungry for Thanksgiving dinner, now!
LOL Erica I have done this before and plan on doing it again next time we make it! SO GOOD!
I love the fact that this is made in the slow cooker! Such a time saver!
It’s so crazy easy like this! For sure a time/oven saver!