All Recipes Chicken

Slow Cooker Stuffing


Slow Cooker Stuffing


Prep: 25 mins Cook: 8 hrs 55 mins Total: 9 hrs 20 mins Servings: 16

“This is an easy way to make ‘extra’ stuffing for a large crowd, saving stove space because it cooks in a slow cooker. Very tasty and moist!”


1 cup butter or margarine

2 cups chopped onion

2 cups chopped celery

1/4 cup chopped fresh parsley

12 ounces sliced mushrooms

12 cups dry bread cubes

1 teaspoon poultry seasoning

1 1/2 teaspoons dried sage

1 teaspoon dried thyme

1/2 teaspoon dried marjoram

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

4 1/2 cups chicken broth, or as needed

2 eggs, beaten


Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.

Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.

Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.


To make the slow cooker stuffing in the oven, prepare as directed using the full amount of broth. Transfer to a 9×13 inch baking dish or other large casserole dish. Bake uncovered for 45 minutes to 1 hour at 350 degrees F (175 degrees C).

This recipe is designed for use in a standard 4 quart slow cooker. Larger slow cookers will also work.

Nutrition Facts:

Per Serving: 197 calories; protein 3.9g 8% DV; carbohydrates 16.6g 5% DV; fat 13.1g 20% DV; cholesterol 53.8mg 18% DV; sodium 501.7mg 20% DV.