This is the easiest Thanksgiving side dish you’ll ever make.
It may not be the prettiest stuffing, but it’s unbelievably delicious. A slow cooker stuffing? Yes — and it’s one of my favorite ways to serve this classic.
I’m pretty particular about stuffing. It’s my absolute favorite part of the Thanksgiving meal, partly because we only have it at Thanksgiving. My favorite is when it’s cooked inside the bird — I know that grosses some people out, but the flavor is unbeatable. I always reach for that bowl first.
The other version I can’t resist is a big pan of stuffing with those crispy edges. I try to grab every crunchy bit because that contrast of texture makes me so happy — even if it ends up drenched in gravy.
Do you pour gravy over everything, or save it just for mashed potatoes? I unapologetically cover my entire plate in gravy and will even let cranberry sauce mingle with it. Strange to some, delightful to me.
About ingredients: I’m usually in the “celery ruins everything” camp, but I will happily eat stuffing with celery. For this recipe I used mushrooms instead for a savory depth, but add celery if you prefer that classic flavor.
This stuffing isn’t cooked inside the bird, but it stays wonderfully moist in the slow cooker — not soggy, but perfectly tender — and the rounded edges develop a little crisp. It’s a great option for Friendsgiving, for transporting to a holiday gathering, or for any meal where you want the convenience of a slow cooker.
I’m considering using my slow cooker for mashed potatoes this year as well, since I still want to stuff the turkey. But I love how easy this stuffing is, and honestly, we should probably have stuffing for dinner more often than once a year.
Slow Cooker Stuffing
6
6 hrs
Ingredients
- 16 ounces toasted bread cubes
- 8 tablespoons unsalted butter
- 1 large sweet onion, diced
- 4 garlic cloves, minced
- 16 ounces sliced cremini mushrooms, coarsely chopped
- 2 tablespoons chopped fresh sage
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 2 cups low-sodium chicken stock
- 2 large eggs, lightly beaten
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
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Preheat your oven to 250°F if you’re using fresh bread. Cut the bread into cubes and toast on baking sheets until slightly golden and crunchy, about 1 hour. Toasted cubes work better than stale bread for this recipe.
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In a large pot or in a slow cooker with a sauté function, melt the butter over medium-low heat. Add the diced onion, minced garlic, and a pinch of salt and pepper. Cook about 5 minutes until the onion begins to soften. Add the mushrooms and continue cooking 6–8 minutes, stirring often, until the vegetables are soft and juicy.
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Stir in the chopped sage, rosemary, and thyme. Add the toasted bread cubes and toss to combine. If you used a pot, remove it from heat; if you used the slow cooker to sauté, turn it to low and allow it to cool slightly before the next step.
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Whisk together the chicken stock and eggs in a measuring cup or bowl, then whisk in the salt and pepper. Pour this mixture evenly over the bread and vegetables, stirring to coat the bread. Cover and cook on low in the slow cooker for 5–6 hours. Taste before serving and adjust seasoning if needed.
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Serve the stuffing warm with plenty of gravy.
Notes
Did you make this recipe?
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Leftover idea: turn leftover stuffing or mashed potatoes into waffles — surprisingly good and a fun twist for the next day.