Slow Cooker Stuffing
A simple and flavorful slow cooker stuffing that perfectly complements your Thanksgiving turkey. Enjoy the warmth of herbs and bread without spending hours in the kitchen!
Ingredients
Main Ingredients
- 1 loaf loaf of bread (preferably day-old, cut into cubes) Day-old bread works best for texture.
- 1 cup unsalted butter (melted)
- 1 medium onion (diced)
- 2 cups celery (diced)
- 2 cups chicken or vegetable broth Low-sodium is recommended for richer flavor.
- 1 tablespoon fresh sage (chopped)
- 1 tablespoon fresh thyme (chopped)
- 1 tablespoon fresh parsley (chopped)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs (lightly beaten)
Instructions
Preparation
- If using fresh bread, cut it into cubes and allow it to dry out for a few hours or overnight. Day-old bread is ideal.
- In a large skillet, melt the butter over medium heat and sauté the diced onion and celery until tender and fragrant, about 5-7 minutes.
- In a large bowl, combine the dried bread cubes with the sautéed vegetables, chopped herbs, salt, pepper, and eggs. Slowly mix in the chicken or vegetable broth, being careful not to overmix.
- Grease the slow cooker lightly with cooking spray or butter and pour the stuffing mixture into the slow cooker, spreading it out evenly.
Cooking
- Cover the slow cooker and set it to low. Cook for 4-6 hours, until the stuffing is heated through and slightly crispy on the edges.
- Before serving, fluff the stuffing with a fork to separate the cubes.
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Notes
For variations, consider adding diced apples, cranberries, or nuts for extra flavor and texture. Store leftovers in airtight containers; it lasts 3-4 days in the fridge or up to 2 months in the freezer.