Go Back
+ servings
So many great spices & flavors going on in this Crock Pot Stuffing Recipe! It beats the pants off of those other blah stuffing recipes. Plus it's cooked in the slow cooker, so you can put it in hours before dinnertime and not even think about it until you eat! Perfect for Thanksgiving or any other day of the year!
Print Recipe
No ratings yet

Crock Pot Stuffing Recipe

Prep Time25 mins
Cook Time5 hrs
Total Time5 hrs 25 mins
Course: Side Dish
Servings: 10 servings
Author: Jenn

Ingredients

  • 1 8-oz pkg. sliced mushrooms
  • 4 celery ribs chopped
  • 1 onion chopped
  • 1/4 cup minced fresh parsley
  • 1 1/2 Tbsp. butter
  • 2 Tbsp. olive oil
  • 13 cups day-old bread cubed (about 2 loaves of french bread)
  • 1 1/2 tsp. salt
  • 1 1/2 tsp. dried sage
  • 1 tsp. poultry seasoning
  • 1 tsp. dried thyme
  • 1/2 tsp. pepper
  • 2 eggs
  • 1 14.5-oz can chicken broth + more if needed

Instructions

  • In a large skillet, melt butter and olive oil over medium heat. Sauté mushrooms, celery, onion and parsley until softened, covering with lid for few minutes to help soften the mushrooms.
  • In a large mixing bowl, toss bread cubes, salt, sage, poultry seasoning, thyme and pepper until all coated.
  • Pour slightly cooled mushroom mixture into bread cubes.
  • In a medium sized bowl, combine eggs and broth with a whisk and pour over bread mixture. Toss to coat bread evenly. If bread is dry, add a little bit more broth at a time until bread is coated, but not sopping wet! The mixture will have moisture in the crock pot while it cooks.
  • Pour into greased slow cooker and cook on low 5 hours or until bread is tender, but set and not soupy and all vegetables are tender.
  • Dish up and enjoy!

Notes

*recipe adapted from Fix It and Forget It cookbook