Slow Cooker Stuffing

4.56 from 274 votes

This Slow Cooker Stuffing recipe takes my Mom's favourite classic stuffing recipe into an easy holiday meal side dish that frees up oven space.

Prep Time20

Cook Time3

Total Time3 20

Course: Side Dishes

Cuisine: American

Servings:

Calories: 255kcal

Author: Tammi

1. In a pan on the stove, heat the butter and add in the onions, celery and mushrooms until softened. Add in the pepper, salt and poultry seasoning and cook for 1 more minute.
2. Allow the mixture to cool. Then place the bread cubes in a large bowl and add the cooled mixture, along with the thyme, rosemary and parsley. Gently mix to combine.
3. Gently stir the eggs into the chicken broth and add in thel iquid 1/2 cup at a time and gently toss to combine. You might not need all the liquid now, but reserve for later if needed. Remember, add only enough to moisten, but not soak.
4. Add mixture into greased slow cooker, and either cook on high for 30 minutes or on low for 3 hours. Check stuffing a few times, and taste. Add more seasoning or broth as needed.
5. It's done when hot throughout, it doesn't take long. Yet you can keep it on warm all day if needed.
6. Enjoy!

Remember, chicken broth should be added in small amounts and only if needed. This is before and during slow cooking. If too soggy, add more bread cubes and gently mix, yet it's best to avoid too much broth and thus, sogginess.
Alter vegetables to suit preferences such as more mushrooms, less onion, adding cooked sausage etc.
I use a store bought bag of brown and white bread mix as I like the differing textures. You could use your own homemade dried bread if you wish as well