If you’re on the hunt for a foolproof, cozy side that steals the spotlight every holiday, look no further than this Crock Pot Classic Stuffing Recipe. I absolutely love how this version lets you prep ahead, frees up oven space, and still delivers that rich, savory flavor we all crave. Stick around, because I’m going to share my favorite tips and tricks to help you nail this stuffing with zero fuss and all the homey goodness.
Why You’ll Love This Recipe
- Hands-off Convenience: Cooking stuffing in a crock pot lets you save oven space and relax while it slowly develops those incredible flavors.
- Perfect Texture Every Time: You’ll get tender, moist stuffing with just the right balance of softness and crispness—especially if you broil the top at the end!
- Versatile and Adaptable: This classic base is wonderful on its own but easy to customize with your favorite add-ins or swaps.
- A Family Favorite: I used to struggle to make stuffing that everyone loved, but this recipe quickly became a beloved staple we ask for every holiday.
Ingredients You’ll Need
The ingredients here come together like a cozy fall hug—soft bread, rich veggies, fragrant herbs, and that classic poultry seasoning you know and love. Choosing the right breads and fresh veggies really makes a difference, so I’ll share a few shopping tips below.
- French bread loaf: Look for soft or sweet French bread, which adds a lovely texture and subtle sweetness to your stuffing.
- Buttermilk or potato sandwich bread: I love using Oroweat for its sturdy slices that hold up well after soaking in the broth.
- Butter: Unsalted is best so you control the saltiness.
- Yellow onion: Adds sweetness and depth; make sure to dice it evenly for uniform cooking.
- Celery: The crunch and freshness here is key—use a full bunch for flavor!
- Carrot: Provides a hint of sweetness and color—dice finely for a perfect bite.
- Minced garlic: For warmth and that savory hit everybody loves.
- Fresh parsley: Adds brightness and color to balance the richness.
- Cremini mushrooms (optional): I find they add a delicious earthy note, but you can skip if mushrooms aren’t your thing.
- Dried sage, poultry seasoning, thyme, marjoram: These herbs bring the classic Thanksgiving stuffing aroma that makes your house smell amazing.
- Salt and freshly ground black pepper: Season just right to make all those flavors shine.
- Low-sodium chicken broth (or vegetable broth): Use low-sodium so you can control the salt and keep the stuffing moist without it getting soggy.
- Eggs: They help bind everything together, making your stuffing perfectly tender and not too crumbly.
Variations
While I love the classic base, this Crock Pot Classic Stuffing Recipe is so versatile—you can tweak it to suit your taste or dietary needs without losing that cozy, comforting vibe.
- Add sausage or bacon: I sometimes fry up some breakfast sausage or crisp bacon and toss it in for a smoky, meaty twist my family goes nuts for.
- Make it vegetarian: Simply swap chicken broth for vegetable broth and leave out the meat additions; the mushrooms give a nice umami punch.
- Use cornbread: For a Southern flair, replace some or all of the bread with cornbread—this mix gets a little sweeter and crumbly in the best way.
- Season to your liking: Feel free to experiment with herbs like rosemary or add cranberries for a pop of color and sweetness.
How to Make Crock Pot Classic Stuffing Recipe
Step 1: Toast the bread for perfect texture
Start by slicing the French bread loaf, then tear both the French and sandwich breads into bite-sized pieces. Toss out any crust ends or save them for breadcrumbs later—I do this all the time! Spread the bread pieces out on two rimmed baking sheets and pop them in your preheated 325°F oven. Toast for about 15–20 minutes, stirring once halfway through to make sure they brown evenly. This step is crucial—it creates that ideal texture that soaks up flavors without turning mushy.
Step 2: Sauté the vegetables and herbs
While the bread is toasting, melt butter over medium heat in a large skillet. Add diced onions, celery, and carrots and cook, stirring frequently, for about 7–10 minutes until they’re tender and the onion is translucent. Then stir in your garlic, fresh parsley, and optional mushrooms, cooking just another minute or two. Finally, sprinkle in the dried herbs, salt, and pepper, mixing thoroughly to release their fantastic aromas. I find turning the heat up slightly and stirring often really helps everything cook evenly without burning the garlic.
Step 3: Combine and moisten the stuffing mix
Once your bread is toasted, transfer it to a large bowl or roasting pan. Pour the cooked veggies and herbs over the bread and stir well to combine. Crack in your beaten eggs and mix again, then slowly add about 1 to 1½ cups of chicken broth to moisten—it should feel soft but not soggy. Keep the rest of the broth handy to add during cooking if the stuffing starts looking dry. This balance is something I tweaked over several attempts, and now it’s just right every time.
Step 4: Slow cook to perfection
Spray your crock pot insert with nonstick cooking spray and transfer the stuffing mixture in. Cover and cook on LOW for 4 to 6 hours. This slow, low heat lets the flavors deepen and the bread soak up the juices beautifully. I recommend checking every hour or so to add more broth if it seems dry—you want moist stuffing, not dry crumbs. If your slow cooker has a KEEP WARM setting, switch to it when done, or just unplug the cooker and keep the lid on until it’s time to eat.
Step 5: Optional broil for a crispy topping
If you’re like me and love a crunchy top on your stuffing, here’s a little trick: if your crock pot insert is oven-safe and removable, pop it under the broiler for a few minutes at the end until golden and toasted on top. Watch it like a hawk—it only takes a couple of minutes to go from perfectly crisp to burnt! This step is optional but seriously elevates the dish.
Pro Tips for Making Crock Pot Classic Stuffing Recipe
- Bread Toasting Is Key: Don’t skip toasting the bread—it helps keep the stuffing from becoming soggy and adds a nice chew.
- Use Low-Sodium Broth: This gives you control over saltiness, so your stuffing isn’t too salty by the end.
- Add Broth Gradually: Pour broth in little by little to avoid oversaturating the mixture—you want moist, not mushy.
- Broil Last for Crunch: If you want a crisp top, transfer your crock pot insert to the oven briefly instead of trying to crisp it in the slow cooker.
How to Serve Crock Pot Classic Stuffing Recipe
Garnishes
I like to finish mine with a sprinkle of fresh parsley or a few crunchy toasted pecans on top for a little texture contrast and extra pop of color. Sometimes, a few fresh sage leaves add a nice fragrant touch that makes the dish feel extra special on the table.
Side Dishes
This crock pot stuffing pairs beautifully with roasted turkey (obviously!), mashed potatoes, green bean casserole, and cranberry sauce. For a modern twist, I’ve also served it alongside maple-glazed carrots or roasted Brussels sprouts with balsamic.
Creative Ways to Present
One of my favorite presentation ideas is to bake this stuffing in individual ramekins or mini cast iron skillets for each guest—everyone loves a personal-sized portion that looks oh-so-inviting. You can also scoop it into a hollowed-out pumpkin or squash for a festive, fall-themed centerpiece.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge—they usually last 3 to 4 days. When you reheat, adding a splash of broth helps bring back that fresh, moist texture.
Freezing
This Crock Pot Classic Stuffing Recipe freezes beautifully! Just cool it completely, portion into freezer-safe containers or bags, and freeze up to 3 months. When you’re ready, thaw overnight in the fridge and reheat gently to keep the texture just right.
Reheating
I prefer reheating stuffing covered with foil in a 350°F oven until warmed through, adding a little broth and occasionally fluffing to revive the texture. You could also gently microwave single servings, but watch closely to avoid drying out.
FAQs
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Can I make this Crock Pot Classic Stuffing Recipe vegan?
Absolutely! Swap the butter for a plant-based alternative and use vegetable broth instead of chicken broth. Skip the eggs or use a vegan egg replacer to bind it together. The mushrooms add great umami, making this a flavorful vegan-friendly dish.
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How do I prevent the stuffing from getting soggy in the slow cooker?
To avoid soggy stuffing, make sure you toast the bread well and add broth gradually—only enough to moisten. Keep an eye during cooking and add more broth only if it seems too dry. Also, avoid lifting the lid too often, as this releases heat and can affect texture.
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Can I cook this stuffing in the oven instead of a crock pot?
Definitely! If you don’t want to use a slow cooker, transfer the mixture to a buttered baking dish and bake at 325°F for about 45 minutes to an hour, covering with foil until the last 15 minutes to crisp the top.
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What’s the best way to store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat covered in the oven at 350°F, adding a splash of broth to keep it moist. You can also microwave individual portions, but be careful not to dry them out.
Final Thoughts
I still remember the first time I made this Crock Pot Classic Stuffing Recipe—it was a game changer for our holiday dinner. Being able to set it and forget it, while everyone else was stressing over dishes, made the entire day more joyful and relaxed. Whether you’re a stuffing traditionalist or looking for some hands-off help in the kitchen, this recipe delivers comfort and convenience in equal measure. I can’t wait for you to try it and make it your new go-to stuffing—you’re going to love the way it fills your home with warmth and flavor.
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Crock Pot Classic Stuffing Recipe
- Prep Time: 45 minutes
- Cook Time: 4 hours to 6 hours
- Total Time: 4 hours 45 minutes to 5 hours 45 minutes
- Yield: 12 to 16 servings
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Description
This Crock Pot Stuffing recipe offers a hands-off, easy method to make a classic bread stuffing perfect for Thanksgiving or any holiday meal. Combining toasted bread with sautéed vegetables, fresh herbs, and a flavorful broth base, it simmers slowly in the Crock Pot to develop rich, comforting flavors without tying up your oven. Optional broiling at the end adds a crispy golden topping.
Ingredients
Bread
- 1 pound loaf soft French bread (some stores label it as sweet French)
- 1 pound loaf sliced buttermilk or potato sandwich bread (I use Oroweat)
Vegetables and Herbs
- 3 cups diced yellow onion (about 2 onions)
- 3 cups diced celery (about 1 bunch)
- 1 carrot (diced)
- 1 tablespoon minced garlic
- ½ cup chopped fresh parsley
- 4 or 5 cremini mushrooms (diced, optional)
Seasonings
- 2 teaspoons dried sage
- 1 teaspoon poultry seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 2 teaspoons salt
- Freshly ground black pepper (to taste)
Other
- 1 cup butter
- 3 to 4 cups low-sodium chicken broth (divided, can substitute vegetable broth)
- 2 eggs (beaten)
Instructions
- Prep the Bread: Preheat the oven to 325°F. Slice the French bread and tear both the French and sandwich bread into bite-sized pieces, discarding end pieces or saving for another use. Spread the bread pieces on two rimmed baking sheets and bake for 15 to 20 minutes, tossing halfway, until lightly toasted.
- Sauté the Vegetables: While bread toasts, melt butter in a large skillet over medium heat. Add diced onion, celery, and carrot; increase heat to medium-high and cook, stirring frequently, for 7 to 10 minutes until tender. Add garlic, parsley, and mushrooms if using, cooking and stirring another 1 to 2 minutes. Stir in poultry seasoning, sage, thyme, marjoram, salt, and pepper; remove from heat.
- Combine Ingredients: Transfer toasted bread to a large roasting pan or mixing bowl. Spoon the cooked vegetable mixture over the bread and mix well. Add beaten eggs and stir to combine. Gradually add 1 to 1½ cups of chicken broth to moisten, reserving the rest. Mix thoroughly.
- Cook in Crock Pot: Coat a 6-quart or larger slow cooker with nonstick spray. Transfer stuffing mixture into the Crock Pot, cover, and cook on low for 4 to 6 hours. Stir occasionally and add reserved broth if needed to maintain moisture. Taste and adjust seasoning if desired. When done, keep warm using the KEEP WARM setting or unplug and cover.
- Optional Broil for Crunchy Topping: For a crispy top, transfer the removable oven-safe Crock Pot insert to the oven and broil for a few minutes until the top is golden brown and toasted.
Notes
- Save oven space during busy holidays by preparing stuffing in the Crock Pot.
- This recipe creates a traditional, classic bread stuffing with rich, savory flavors and a moist texture.
- Broiling the stuffing at the end adds a delightful crunchy topping if desired.
- You can substitute vegetable broth for chicken broth to make it vegetarian friendly.
- Keep an eye on moisture levels during slow cooking and add broth as needed to prevent drying out.
Nutrition
- Serving Size: 1 serving
- Calories: 172 kcal
- Sugar: 2 g
- Sodium: 561 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 67 mg
