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Slow Cooker Stuffing

Slow cooker stuffing combines dried bread cubes with buttery sautéed vegetables, sage, and thyme, then cooks until moist and tender with a lightly set center. The slow cooker keeps the stovetop and oven free while the stuffing cooks.
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Prep Time 15 minutes
Cook Time 5 hours 10 minutes
Resting 10 minutes
Total Time 5 hours 35 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter
  • 1 yellow onion medium, finely chopped
  • 3 ribs celery finely chopped
  • 1 bag (12 oz) unseasoned dried bread cubes
  • 1 tsp dried rubbed sage
  • 0.5 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 3 cups low-sodium chicken broth
  • 2 eggs large

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Grease the inside of a 6-quart slow cooker.
  2. Melt the butter in a large skillet over medium heat, then add the onion and celery and cook for 8 to 10 minutes, stirring occasionally, until softened; stir in the sage, thyme, salt, and pepper.
  3. Place the bread cubes in a large bowl, add the butter and vegetable mixture, and toss to combine.
  4. Whisk the chicken broth and eggs in a medium bowl, pour over the bread mixture, and toss until evenly moistened.
  5. Transfer the mixture to the slow cooker, cover, and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the center reaches 160°F.
  6. Turn off the slow cooker and let the stuffing rest, covered, for 10 minutes before serving.

Notes

For the best texture, check that the center reaches 160°F. Refrigerate leftovers for 3 to 4 days or freeze them; gluten-free dried bread cubes can be used for a gluten-free swap.