I love the holidays! I really do! But let’s face it… making a big holiday dinner can be super stressful! Don’t let that happen to you this season. My game plan for a great holiday season is to get as much done ahead as possible and use my secret weapon, my slow cooker!
You can use your slow cooker for more than just chili and pot roast. This year why not make the stuffing in your slow cooker? Turns out perfect every time, and it’s so easy! It also frees up oven space so that your turkey, ham, and other side dishes will fit in. This year your stuffing can be all done ahead of time, plus it will stay nice and warm in your slow cooker! Yes, love that!
Okay, let’s get cooking! Here’s my favorite way to do stuffing!
First of all, chop your veggies. You need 2 cups each of diced onion and celery. I like to dice them up into pretty small pieces, but that’s up to you.
Then, get out a skillet and melt your butter in it. Add the onion and celery and sauté veggies for about 3 to 5 minutes over medium heat until they just start to soften up a bit.
Pour your stuffing into a really big bowl. Add the sautéed onions and celery, chopped parsley, and the poultry seasoning. Pour 3 to 4 cups of chicken stock over the stuffing. Stir to combine.
Line your slow cooker with a slow cooker liner or spray it well with cooking spray. Add the mixture to the slow cooker. Cover and cook on low for 2 to 3 hours. Stir it every once in a while. If too dry, add a bit more stock. Serves 8 people, depending on the serving size. If you are having a big crowd, go ahead and double the recipe.
Here’s the full recipe. Feel free to pin it or print it for later!
Slow Cooker Stuffing
- 4 tablespoons butter
- 2 cups chopped onion
- 2 cups chopped celery
- 12 ounces seasoned stuffing cubes (1 bag)
- 1/4 cup finely chopped Italian parsley
- 2 teaspoons poultry seasoning
- 3 to 4 cups chicken stock
- Melt butter in a skillet and sauté onion and celery for 3 to 5 minutes, or until soft.
- Pour mixture over stuffing cubes in a very large bowl.
- Add parsley and poultry seasoning and stir well.
- Pour in 3 cups chicken stock to moisten. Add a bit more stock if needed.
- Pack lightly into a slow cooker that has been sprayed with cooking spray.
- Cover and cook on low 3 to 4 hours.
- Stir every once in a while.
- If too dry, add more stock.
- Having a big crowd or want lots of leftovers? Go ahead and double the recipe!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.