Slow Cooker Thanksgiving Stuffing

Slow Cooker Stuffing for Thanksgiving (or anytime!) |

serves 6-8



  1. If your bread is not yet stale, chop it into cubes and dry it in a 300°F oven for 25-30 minutes, stirring once OR leave the cubes out on the counter for a day or two to dry, turning occasionally.
  2. When ready to cook, generously butter the inside of your slow cooker insert and keep at the ready. (Alternatively – and I *highly* recommend this – line the slow cooker with 2-3 overlapping pieces of parchment paper. I love this eco-friendly parchment paper and have used it for years. It makes clean-up SO so so much easier!)
  3. Melt butter over medium heat and reserve.
  4. Place dry bread cubes, celery, onion, herbs, salt, and pepper in a large bowl. If you’re customizing the recipe, add all other ingredients at this time. (Safety note: if you’re using ingredients such as sausage or bacon, be sure they are precooked before adding to the mixture.)
  5. Pour over the melted butter and toss briefly, then drizzle over 1 1/2 cups of stock and toss again. At this point, the cubes should feel moist and slightly soft but not wet. If they still feel dry, add more stock as needed, tossing well after each addition.
  6. Scrape into the prepared slow cooker, cover, and cook on low for 3-5 hours.
  7. When ready to serve, scoop stuffing into a serving bowl and top with additional herbs or fresh parsley, if desired.
  8. As another cooking option if you have a large slow cooker, find a heatproof bowl that fits inside your slow cooker. Butter that bowl and pour the stuffing mix into it. Place the bowl in the slow cooker and add just enough water to the slow cooker around the bowl (NOT inside the bowl!) to come halfway up the sides of the bowl. Cover the slow cooker and cook on high for 4-5 hours.