Slow Cooker Stuffing

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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.

Slow Cooker Stuffing - Cut Up Vegetables

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.

Slow Cooker Stuffing - Sauté Vegetables

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.

Slow Cooker Stuffing - Bread Cubes in a Big Bowl

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.

Slow Cooker Stuffing - Yumm!

Here’s the full recipe. Feel free to pin it or print it for later!

Slow Cooker Stuffing

Prep Time 10 minutes
Cook Time 3 hours
Servings 8


  • 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!


Calories: 145kcal | Carbohydrates: 15g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 16mg | Sodium: 249mg | Potassium: 218mg | Fiber: 2g | Sugar: 3g | Vitamin A: 459IU | Vitamin C: 7mg | Calcium: 51mg | Iron: 1mg

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.

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Recipe Rating


  1. Love this recipe! So easy! Lots of compliments.

  2. Turned out a big pile of goo!!

  3. If I cannot use onions and celery, then do I need the butter? I will be using a sausage of some kind. Any suggestions?

    1. Amy Hanten says:

      Hi John. No you could leave out the butter and add the sausage and some of the drippings too! Yum! -Amy

  4. Saw you on TV with this recipe, but you didn’t sautée celery & onions. You just put all ingredients into sleep cooker at once.

    1. Amy Hanten says:

      Hi Barb. I had already sauteed the celery and onion before hand. -Amy

  5. Hi Amy, Can I put this together a day or two ahead of time and then cook in the slow cooker ?

    1. Amy Hanten says:

      Hi Lynne. Yes you can make it ahead! -Amy

  6. Hi Amy Would it be ok to use a crockpot liner for this recipe? I wasn’t sure if the stuffing would be more difficult to get out of it this way???? I am fairly new to using the liners. Thanks.

    1. Amy Hanten says:

      Hi Marianne. I’ve used a liner when making this stuffing and had no problems. If you are worried just spray your slow cooker really well with cooking spray.

  7. Hi Denise, I use the seasoned stuffing bread cubes. Thanks! -Amy

  8. Do you use plain bread cubes or are they the flavored ones such as the herb or sage?

  9. Hi Terri,
    I think about 10 to 12 cups of fresh bread cubes. Just add a bit more stock if needed, I would say this recipe serves at least 6. Thanks! -Amy

  10. Hi Judy,
    Yes, you can just stuff this in the bird. I would just add stock gradually, until just moist enough and then stuff. You may not need all that stock. Thanks! -Amy

  11. how many cups of bread cubes? I’m planning to use my own rather than bag the 14oz bag. Also number of people this serves?

  12. Can I just put the stuffing in my turkey and bake?

  13. Barb Deacy says:

    Hi Amy!
    I made this stuffing for Thanksgiving. I also add bulk pork breakfast sausage. I just sauteed it with the other stuff. I add apples and celery as well. I have to say everyone loved this dressing. Thanks for the great easy way to make our dressing!

  14. Thanks for the tip! I’ll let you know how it turns out!

  15. Hi Carrie. I think adding sausage sounds wonderful and it would be just fine. As far as the rice goes, I wouldn’t add that until about the last half hour of cooking. I’m afraid it would get too mushy. Hope that helps! Thanks! Amy

  16. I’d like to try this slow cooker technique for making my stuffing, but I add sausage and wild rice. Do you think there is any problem with adding the sausage? I precook the sausage and wild rice. Carrie

  17. Hi Pat. That should work just fine. Hope you have a great Thanksgiving! -Amy

  18. Hi Amy, Question about size of slow cooker used in this recipe. I was thinking of making my stuffing/dressing in my slow cooker. Think mine is a 6 quart.