Crock-Pot Stuffing Recipe (2024)

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No holiday meal is complete without a delicious stuffing. This recipe for Crock-Pot Stuffing is easy to make and tastes amazing. Perfect for your Thanksgiving or Christmas dinner! And, with just 5 ingredients this recipe comes together super quickly!

Crock-Pot Stuffing Recipe (1)

Slow Cooker Stuffing

I came up with this recipe for stuffing made easy in my slow cooker a few years ago at Thanksgiving and have made it at every Thanksgiving and Christmas dinner meal since.

After testing the recipe a few times, once with cooking the onion first and again adding the onion in raw I found out that it really doesn’t matter. And that means no pre-cooking at all in this recipe!

However, when I make this for the holidays I usually make two batches. One batch with onions and one without the onions for anyone in the family who doesn’t love onions like my father-in-law.

I love how easy this recipe is, you can make it hours before the stress of getting everything on the table. You don’t need to stuff the turkey with it (I am always afraid of getting sick). And, the best part about this recipe is that it totally frees up oven space as this dressing cooks away on the countertop while your oven is busy roasting the turkey or ham and baking pies.

The recipe, as is, is a basic recipe and tastes amazing as is. But feel free to toss in your favorite add-ins.

Crock-Pot Stuffing Recipe (2)

12 Crock-Pot Stuffing Add-In Ideas:

  1. Dried fruit (raisins, cranberries, apricots or cherries)
  2. Toasted chopped nuts (pecans, walnuts, pine nuts or almonds)
  3. Leeks (instead of onions)
  4. Diced carrots
  5. Cubed winter squash (such as butternut, pumpkin or acorn squash)
  6. Sliced grapes
  7. Cooked and crumbled sausage (breakfast sausage, Italian sausage, andouille or chorizo)
  8. Diced jarred chestnuts
  9. Cooked and diced giblets from the turkey
  10. Cooked and crumbled bacon
  11. Sliced mushrooms
  12. Diced apples or pears
Crock-Pot Stuffing Recipe (3)

Special Diets

Low Calorie | Low Cholesterol | Low Fat | Low Sugar

This recipe for Crock-Pot Stuffing is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes

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Crock-Pot Stuffing Recipe (7)

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Crock-Pot Stuffing Recipe (8)

Crock-Pot Stuffing Recipe

Heidi Kennedy

A great dish for big dinners, and if your getting Thanksgiving planned, this is a great easy and clean way to stuffing for your big Thanksgiving Dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Course Side Dishes

Cuisine American

Servings 10 Servings

Calories 201 kcal



  • In a large mixing bowl combine together the stuffing mix, melted butter, onion, celery and 2 ½ cups chicken broth.

    12 Ounces Stuffing Mix –5 Tablespoons Unsalted Butter –1 Cup Diced Yellow Onion –1 Cup Diced Celery –3 Cups Low-Sodium Chicken Broth

  • Mix until the dry stuffing mix is moistened. If you need more liquid because the stuffing mix is still dry add water a little at a time.

  • Pour mixture into a 5 quart slow cooker.

  • Pour the remaining ½ cup of chicken broth along the sides of the slow cooker to add moisture and prevent the stuffing from burning.

  • Cover and cook on LOW for 3 to 4 hours, checking every hour or so to make sure the stuffing is cooking and not drying out. If it appears look too dry add more water or chicken broth.

  • Serve and enjoy!


Calories: 201kcal | Carbohydrates: 29g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 509mg | Potassium: 196mg | Fiber: 2g | Sugar: 4g | Vitamin A: 221IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg

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Crock-Pot Stuffing Recipe (9)
Crock-Pot Stuffing Recipe (2024)


Is it better to make stuffing the day before? ›

The short answer to whether you can making stuffing ahead of time is yes. "Making stuffing ahead saves time, allows stove and oven space for other things, and making it ahead gives time for the flavor to fully develop," Chef David Tiner, Director at Louisiana Culinary Institute in Baton Rouge, tells Southern Living.

How do you know if stuffing has enough liquid? ›

We recommend adding stock a little at a time--1/2 cup to 1 cup, depending on how much stuffing you're making--and waiting for the bread to absorb the liquid before adding more. Once the bread is moist but not sitting in a pool of stock, it's ready.

How do you keep stuffing moist when cooking? ›

Typically, baking the stuffing inside the bird helps keep the mixture moist. “I prefer stuffing (in the bird) to dressing (outside of the bird) because all those delicious drippings that come off the turkey gets absorbed right into the stuffing,” Bamford says.

How much stuffing to use? ›

In order to fill the cavity of the bird you are stuffing, you should make 3/4 cup of stuffing per person. You may not be able to fit all the stuffing into your turkey. If this is the case, then you can even make a casserole to fill up your guests!

Can you prepare uncooked stuffing ahead of time and refrigerate? ›

If you don't plan on stuffing the bird, but preparing the dressing as a side dish, you can prepare uncooked stuffing ahead of time as long as you freeze the stuffing immediately after mixing the wet and dry ingredients. USDA recommends that you never refrigerate uncooked stuffing.

How soggy should stuffing be before baking? ›

The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much. Add more bread to soak up the excess moisture. If the mix is still dry and crumbly, add more liquid and toss gently until it starts to clump together.

Why does my stuffing come out mushy? ›

If the stuffing came out too wet and soggy (aka bread soup!) try not to over mix it, otherwise it'll turn into mush. Curtis Stone says to pour it on a large sheet tray and spread it out. Bake it on high heat to crisp it up, but make sure it doesn't burn.

Why put eggs in stuffing? ›

Broth: Chicken broth keeps the stuffing moist without making it soggy. Eggs: Two lightly beaten eggs help hold the dressing together and add moisture. Water: You can add a few tablespoons of water, if you'd like, to achieve your desired consistency.

Why can't you refrigerate uncooked stuffing? ›

Because stuffing is an excellent medium for bacterial growth, it's important to handle it safely and cook it to a safe minimum internal temperature as measured with a food thermometer. Here are some common ques- tions consumers ask. Stuffing should not be prepared ahead.

Why is my dressing gummy? ›

If your dressing doesn't turn out right, don't fret. You can usually fix it. If you find your stuffing is too dry, add additional warmed broth to it, stir well, and return to the oven, checking periodically. If the stuffing is overly wet and too gummy, cook it uncovered for a bit longer, checking periodically.

How can I moisten stuffing without broth? ›

Food Network suggests adding turkey drippings or a splash of cream, whereas Rachael Ray recommends drizzling melted butter and chicken stock over dry stuffing. Martha Stewart even supports experimenting with other liquids like wine!

How much stuffing do I need for 20 people? ›

3/4 cup of stuffing per person should be plenty.

How much stuffing do I need for 10 adults? ›

How much stuffing do you need for Thanksgiving? Plan to serve about 3/4 cup of stuffing per guest. That amounts to roughly 4 cups of prepared stuffing for 5 guests and 7-1/2 cups for 10 guests.

Can stuffing be too moist? ›

Though many people like their stuffing like more of a savory bread pudding, others prefers a dryer dressing. If your stuffing is too wet and gummy, turn it out onto a baking pan or cookie sheet. Break it up and spread it in an even layer. Then bake until dried to the desired level.

Can you refrigerate uncooked stuffing overnight? ›

Do not refrigerate uncooked stuffing. If stuffing is prepared ahead of time, it must be either frozen or cooked immediately. To use cooked stuffing later, cool in shallow containers and refrigerate it within 2 hours. Use it within 3 to 4 days.

Should I leave bread out overnight for stuffing? ›

If you use soft, fresh bread, you'll ultimately wind up with a soggy, mushy stuffing. So, how do you dry bread for stuffing? There are two ways to go about it. If you've planned your Thanksgiving dinner ahead of time, you can cut your bread into cubes and leave them out to become stale overnight.

Does stuffing keep overnight? ›

Most stuffings can be prepared a day ahead and stored in the fridge overnight. In the US a stuffing that is cooked in a separate dish is known as a "dressing".

Can I stuff my turkey with stuffing the night before? ›

Information. Do not stuff whole poultry and leave in the refrigerator before cooking. If stuffing whole poultry, the ingredients for the stuffing can be prepared ahead of time. Keep wet and dry ingredients separated and chill.


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