Crock Pot Stuffing

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Crock Pot Stuffing takes my favorite classic stuffing recipe and turns it into an easy make ahead side dish. This stuffing is perfect to serve along side turkey dinner!

Crock Pot Stuffing takes my favorite classic stuffing recipe and turns it into an easy make ahead side dish. This stuffing is perfect to serve along side turkey dinner!

Once I started cooking my stuffing in my slow cooker, it’s the only way I make it now!  Not only is it easy and delicious, it can be prepared up to 24 hours in advance making it the perfect side during a busy meal! Turkey dinner is a big undertaking so I try to plan ahead as much as I can both before the meal and on turkey day (I use this turkey dinner planner to keep everything in order).

How to Make Crock Pot Stuffing

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When you walk into my kitchen a few hours before that golden turkey is out of the oven, you’ll see slow cookers and vegetable steamers all lined up on one side of the kitchen. I try to have all of the sides and accompaniments prepared ahead of time.  I no longer boil my mashed potatoes, I make slow cooker mashed potatoes and I often have veggies like carrots and broccoli washed and sitting in the veggie steamer ready to go (and of course this Crock Pot stuffing)! When the turkey is ready, it comes out of the oven and literally the only thing I have to do is cook up the gravy while it rests.

This Crock Pot Stuffing is the only stuffing I make now! It's easy to make and can be prepared ahead of time. This stuffing is perfect to serve along side turkey dinner!

I do have to make a confession… while I always make a ton of dishes for any turkey dinner including rolls, veggies, salads and all that other jazz that goes along with turkey the only thing I care about is the stuffing (and gravy).  Truly, if I just had a big ol’ plate of stuffing, I’d be a happy camper (and I always ALWAYS take seconds of the stuffing).

The Best Bread for Stuffing

You can make delicious stuffing with ANY kind of bread from hot dog buns to leftover bagels or crusts of bread.  To make perfect stuffing, you’ll need to ensure your bread cubes or crumbs are dry before beginning.

My personal favorite bread for stuffing is using half white sandwich bread and half brown sandwich bread and drying it myself. It gives the best texture and flavor allowing for the seasonings and celery/onion mixture flavor to really shine through.

My second choice is dried unseasoned bread cubes from the store.  I prefer to add my own seasonings and control the sodium (and MSG). (I use a homemade poultry seasoning).

How to Dry Bread for Stuffing

There are two ways I dry bread for stuffing:

1. Make day old bread: Cut your bread into cubes and leave it on the counter uncovered at  least 24 hours (stirring occasionally).

2. Dry Bread Crumbs in the oven: Preheat oven to 300 degrees.  Lay fresh bread cubes in a single layer and cook 25 minutes stirring half way or until dried.  Ensure your bread doesn’t toast or brown.

An important note about adding the broth!  You are going to add just enough broth to the cubes to moisten them.  Depending on the type of bread you use your broth amount could vary by up to a cup or more!  You want enough broth so that the cubes are moist but not mushy as the onions/celery and other add ins will also add a bit of moisture to the stuffing.

Stuffing made in the slow cooker from scratch is the perfect addition to any turkey dinner! This delicious recipe is one of our all time favorites!

Cooks Tip: If you accidentally add too much liquid and your stuffing is too wet, don’t despair!  Add in a couple of handfuls of dry bread cubes or store bought croutons.  They’ll soak up any extra moisture creating the perfect consistency.

While I like a simple classic stuffing, if you’re more adventurous, you can most certainly add in whatever you’d like such as fresh or dried cranberries, fried mushrooms or even cooked sausage. Once you make this easy Crock Pot stuffing, it’ll definitely become your go to!

Print Recipe
4.82 from 11 votes
Servings: 12 servings
Prep Time:
20 mins
Cook Time:
3 hrs 30 mins
Total Time:
3 hrs 50 mins
Author: Holly
Course: Side Dish
Cuisine: American
Keyword: crock pot stuffing
Easy stuffing made from scratch and cooked to perfection in your slow cooker.
  • 1 cup butter
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt or to taste
  • 2 teaspoons poultry seasoning store bought or homemade
  • 2 medium onions diced
  • 2 cups celery chopped
  • 6 cups cubed and dried white bread
  • 6 cups cubed and dried brown bread
  • 1/4 cup chopped parsley
  • fresh herbs to taste thyme, sage, rosemary (optional)
  • 3-4 cups chicken broth
  • 2 eggs
  1. Heat butter over medium heat until melted. Stir in poultry seasoning, black pepper and salt to taste. Add celery & onions and cook until softened (do not brown). Cool completely.
  2. Place bread cubes in a large bowl. Add cooled celery and onion mixture, parsley and fresh herbs if using.
  3. Add chicken broth a little bit at a time just to moisten and gently stir. You may not need all of the broth (see note below). Stir in eggs.
  4. Cover and refrigerate overnight if making ahead of time.
  5. Grease a 5-6 qt slow cooker well. Place stuffing in the slow cooker and turn onto high for 30 minutes. Reduce temperature to low and cook an additional 3-4 hours or until hot and cooked through. If stuffing is done before your meal is ready it can remain on warm.
Recipe Notes

If using bread cubes you have dried yourself at home you will need closer to 2 cups of broth. If using dried store bought bread cubes/crumbs, you will need closer to 3 cups broth.

Nutrition Information
Calories: 254, Fat: 17g, Saturated Fat: 10g, Cholesterol: 67mg, Sodium: 638mg, Potassium: 199mg, Carbohydrates: 19g, Fiber: 2g, Sugar: 3g, Protein: 5g, Vitamin A: 14%, Vitamin C: 9.3%, Calcium: 10.2%, Iron: 9.2%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

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This is the best stuffing recipe I've ever had! Crock Pot Stuffing takes my favorite classic stuffing recipe and turns it into an easy make ahead slow cooker side dish. This stuffing is perfect to serve along side turkey dinner!
This is the best stuffing recipe I've ever had! Crock Pot Stuffing takes my favorite classic stuffing recipe and turns it into an easy make ahead slow cooker side dish. This stuffing is perfect to serve along side turkey dinner!


Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

79 comments on “Crock Pot Stuffing”

  1. Hi Holly! I’m planning to use your recipe this year and I was wondering how many serving in this recipe? Many thanks – it’s sounds delicious!!

  2. How many servings does  this recipe yield?? My husband and I are having thanksgiving alone for the first time and I really don’t want to too much left over. Can I cut this recipe in half?

  3. Im never sure how many bags of unseasoned bread cubes to get at the supermarket. We love stuffing but I only bought 2-12 oz. bags is that enough?

    • This recipe uses 12 cups of dry bread, so you can measure how many cups your bags are to know if it is enough for the recipe. Enjoy Rosemary!

  4. Your crockpot dressing sounds so much easier than stuffing the bird. Just wondering what seasoning you use to flavour the turkey if you don’t stuff it?  Happy thanksgiving to you. We already had ours in Canada. Thinking about Christmas now!

  5. I am not sure what the purpose is of adding the eggs, I have never made stuffing with eggs. Could you please send be back an e-mail with your answer, the recipe sounds delicious & would like to try it. Thanks so much.

  6. What if you forget to pre-cook the onions and celery?

  7. Can you use vegetable broth? Thanks

  8. Hands down the BEST stuffing I’ve ever put on our Thanksgiving dinner table!! Everyone raved about it. I share the link to the recipe on my FB page. I hope it makes the rounds a few hundred thousand times. It was that delicious. Thanks so much for creating it. 10 Stars; 5 doesn’t do it justice!!

    • Thank you so much Sandra! I’m glad the stuffing was such a hit at your Thanksgiving dinner. (Stuffing is my FAVORITE part of Thanksgiving dinner!)

  9. Good afternoon,

    I didn’t see a response to if the crock pot stuffing could be converted to use gluten free breads. If so, would the measurements remain the same?

    Alternately, could a mixture of gluten free bread and gluten free corn bread be used?


    • I have only tried the recipe as written and don’t live a gluten free lifestyle so can’t say for sure. Maybe some other readers have some ideas to share.

  10. This sounds almost identical to my grandmother’s dressing but she added cornbread to hers. Can I omit the brown bread and use cornbread instead?

  11. Can I add a boneless turkey breast on top of the stuffing and cook together? Thanks

    • I haven’t tried it that way but it sounds delicious! I’d use a thermometer to ensure both your turkey and your stuffing reach 165°F. Let us know how it goes!

  12. Can this be frozen

  13. Thanks for sharing this!

    I am going to try with this receipt with a bit my own twist! Love Turkey!

  14. I am going to try making half of this. Anyone tried that? I think this recipe is brilliant

  15. My whole family asked for this recipe after having made it for our Christmas celebration dinner. So good  I won’t make any other stuffing. The mushrooms make this have an earthy flavor. 

  16. I made this forThanksgiving this year…I used the same recipe and stuffed a 22 lb Turkey in addition to the crock pot!  Only difference… I added abit more seasoning and I added dried cranberries. It was delicious… and we had stuffing left over for sandwiches! I’ll do it again and again! Actually doing it again for Christmas!  PS… my turkey is always moist cuz I Roast it breast side down. The juices from the dark meat and the stuffing drip into the white meat and keep it moist. Not the best if you want a pretty presentation though!!!

    • Sounds delicious to cook it upside down… I’ll definitely have to give it a try one of these days!

      • Years ago mom mom told me to always cook “Tom” breast side down for far moister results AND she never stuffed the bird.  Always baked it separate with a few slices of bacon on top.  I’m trying your recipe for our Christmas Dinner.  Thank you so much!  From all the reviews I know it will be wonderful

  17. The recipe looks great and I can’t wait to try it! I’ve been looking at various crock pot stuffing recipes and they all seem to call for egg, but my granddaughter has an egg allergy. Any thoughts on how it might turn out without the egg?

  18. Hello, this looks wonderful. Does this recipe fill a regular sized crockpot?

  19. Made this for thanksgiving last night and everyone loved it! I used 2 bags of the big brand stuffing with the herb flavor and it was fantastic. Thank you for the recipe and happy holidays! 

  20. hi there, it’s thanksgiving eve. i’ll make this close to midnight so it can go into the fridge before i go to sleep. i can hardly wait to try this recipe. i love collecting recipes, and storing them on my computer for future use. thanks for sharing your recipes.

  21. i love collecting recipes and storing them on my desktop. i found this recipe and i can hardly wait to try it.
    i make surer that i put in place the people who posted their recipes. thanks for posting this recipe.
    yours truly, collette

  22. Help! I am all geared up to make this dish and was planning to cook it fully before our thanksgiving feast tmw. I thought the recipe was to be made in the crock pot the night before- can I still do that or will the dish come out soggy? Thanks for your help, happy thanksgiving!

  23. Hi Holly! Happy,Thanksgiving! I wanted to give it a try tomorrow with stuffing in the crockpot. I was hoping to make it today though but have a question. My mom’s recipe has only water chestnuts and golden delicious apples, bread and butter and stock in it…. lol….sooooo yummers….can I cut my apples up today or are they going to get weird overnight?

  24. I had to add a lot more broth, maybe 6 cups. But I bought seasoned dried bread. 

  25. I made this recipe last night and it was great. however, I hated the fact that I had to use TWO whole sticks of butter. My go-to dressing recipe only calls for 1 stick of butter and that seems decadent enough. Is there a reason it calls for two sticks?

    Thanks for your great recipe. Your blog is great. 

    Thanks! -Katy

  26. If you make this ahead and refrigerate, do you wait to add the bread the morning of Thanksgiving? Seems like it will start off really soggy if it’s been soaked overnight. Has anyone made this the night before?

  27. If i wanted to double this recipe, would cooking times increase. Can I skip the high and cook on low an extra hour?

  28. If making ahead of time and don’t have time the next day for 3-4 hours of cooking, would it be okay to cook the day ahead and reheat the next day?

  29. Hi do u scramble the eggs first or throw them in whole?

  30. Can this Stuffing be made the day before?

  31. Just curious – what kind of brown bread do you use?

  32. Can you use the The dried stuffing bags  from Pepperidge Farms 

  33. For your recipe for homemade Poultry Seasoning can these spices be combined from FRESH plants or do they need to be dried first? I grow fresh herbs/spices & would now like to try the formulas with the fresh. TY

  34. When you say brown bread, are you talking about whole wheat bread? Also, are you using grocery store precut bread? For instance, but, not necessarily this brand, wonder white and wonder wheat?

  35. My whole life (and that’s a long time) my Mom and then I made stuffing using Kellogg’s Croutons. Several year ago they decided to stop making it, ruining our Thanksgivings. This looks really good! Jas anyone tried it and think it tastes anything like stuffing made with Kellogg’s Croutons? I would really appreciate any responses.

    • We feel the same way about the Kellogg’s!  My mom is very upset they quit making it.  I now use Mrs. Cubbison’s from Costco.  It’s not exact, but pretty close.

  36. Great idea. This will free up oven space on Thanksgiving Day! This is almost identical to my mom’s tried and true stuffing recipe although I do add a can of whole cranberry sauce and some cooked and crumbled sweet Italian sausage. Thanks

  37. I’ve done this, whatever doesn’t fit in the turkey. Just don’t pack it in. My
    sister-in-law did that 1 year – it didn’t ever cook

  38. I just tried it yesterday. YUM!!!!, will be using it again and again.

  39. I love crock pot stuffing! I’ve never tried using eggs, but now I’m definitely going to!

  40. Holly, I ran out of my tried and true poultry seasoning and can’ find one I really like now.  I’m not a big fan of sage though I know it needs some in the stuffing.  What brand of poultry seasoning do you use? Thanks! :)

  41. why are eggs needed in cp stuffing? Just curious. Would like to try this.


  42. Why do you add eggs? Mom always did. She used cornbread with the bread crumbs. I always leave out the eggs and don’t notice a problem. ??
    Thanks for this recipe. I’ll definitely try it.

    • It binds is just a little bit so it’s not quite so crumbly. It doesn’t make it sticky or eggy though. :) You could certainly leave them out if you prefer but I love the consistency it gives.

  43. This recipe looks great and I’d like to make it but I have a question about the bread. I know it calls for 6 cups each of white and brown bread but how many slices or loaves would you say equals that? When I make my stuffing, I dry the bread slices and then break it into pieces the next morning, once the slices are dried, but I’ve never measured how many cups say a 20 oz. loaf of white bread makes. I know I could do as you do and cut them into cubes and then dry them but I thought I’d ask if you could give me a ballpark idea. I imagine this may sound silly but it’s kind of a tradition doing it my way Thanksgiving morning.

    • It was about 1/2 loaf of each bread, if you have a little more or less it will still work just fine as you’ll add just enough broth to moisten it.

  44. Hi Holly, I have not made this recipe, I am a southern girl and we always use cornbread as the main ingredient. I also add, crackers, toasted bread, and left over biscuits. One secret that my mom taught me was to put all your dry ingredients in a food processor and process until they are a coarse meal. You might try it this way sometime. I will definitely try using my slow cooker. Thanks, I enjoy your recipes.

    • Cornbread would be delicious too, I’ll have to try your way with more crumbs… I’ve never met a stuffing I didn’t love! Thank you for sharing!

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