Easy Crockpot Stuffing Recipe – How to Make Slow Cooker Stuffing

All slow cooker recipes are an absolute life-saver, especially during the holidays. This year, free up a bit more oven space with this easy stuffing recipe. (Your Thanksgiving cooking schedule will thank you!) This stuffing starts on the stove with a quick sauté of aromatic vegetables, then finishes cooking in the slow cooker, leaving plenty of time and free hands to baste the turkey and make the giblet gravy! This Thanksgiving side dish has a few secret ingredients that keep it wonderfully moist. Bonus: you can hold it on warm for up to an hour and it won’t dry out one bit.

Is there a difference between stuffing and dressing?

Let’s talk stuffing versus dressing: they are basically the same dish, but the difference is how they’re cooked. If it’s called stuffing, it should, technically, be stuffed inside the cavity of the turkey. Dressing, on the other hand, is baked in a casserole dish. However, people tend to use the names interchangeably, based on where they live. For example, folks hailing from the Northeast and Pacific Northwest often say stuffing. Southerners and Midwesterners might call it “dressing” instead. And that doesn’t change, whether it’s stuffed inside the Thanksgiving turkey or not! You can call this recipe whichever you please—it’s delicious either way.

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How do you make Crock-Pot stuffing from scratch?

This stuffing starts with the tried-and-true ingredients of many Thanksgiving recipes: onions, celery, garlic and mushrooms. Once the vegetables are cooked, whisk together chicken broth, cream of mushroom soup, egg and fresh herbs like rosemary, sage and parsley in the base of your slow cooker. This mixture infuses dried bread with moisture and savoriness, while the egg helps the stuffing to set up. Gently fold in the cooked vegetables, then cover and start cooking.

What can I use instead of cream of mushroom soup in Crock-Pot stuffing?

Just about any canned cream soup would work in this. If cream of mushroom isn’t your favorite, use cream of chicken or cream of celery soup.

Why do you put egg in stuffing?

No one likes dry, crumbly stuffing, and adding an egg helps prevent that! The egg gives the stuffing moisture and also helps hold it together.

Can you add sausage to Crock-Pot stuffing?

Be our guest! If you’re a big fan of sausage stuffing, jazz up this slow cooker rendition with some cooked sausage. Simply brown the sausage first, and let it drain on paper towels while you cook the vegetables. Then, add both to the slow cooker at the same time, in step 2.

What type of bread can I use?

This recipe calls for one 12-ounce bag of dried bread cubes, but you can dry bread for stuffing! Start with about 1 pound of bread—white, Italian or even sourdough works great. Dice the bread and divide it between two cooling racks set over baking sheet trays, in a single layer. Leave it out to dry overnight. Feel free to mix up different types of bread; this is a great way to use up the odds and ends of stale loaves.

What is the texture of Crock-Pot stuffing?

Traditional oven-baked stuffing has a crispy topping and moist texture. Stuffing made in a Crock-Pot doesn’t come out with a crunchy top (due to all the steam that collects on the lid while cooking) but instead has toasty sides and a creamy interior, thanks to the addition of cream of mushroom soup.

How long does leftover stuffing last in the fridge?

Stored in an airtight container in the refrigerator, leftover stuffing will stay good for up to four days.

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How do you reheat Crock-Pot stuffing?

To reheat larger portions, place the stuffing in a baking dish, cover with foil, and bake in a 350 degree Fahrenheit oven for 15 to 20 minutes or until heated through. Reheat smaller portions in 30-second intervals in the microwave until heated through.