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Top down view of toasty golden slow cooker stuffing sitting in white baking dish sitting on wood countertop
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4.26 from 62 votes

Easy Slow Cooker Stuffing

Stuffing at Thanksgiving should be set it and forget it! With this super easy slow cooker stuffing, you can achieve just that!
Prep Time15 minutes
Cook Time6 hours 15 minutes
Total Time6 hours 30 minutes
Course: Side Dish
Cuisine: American
Difficulty: Intermediate
Method: Slow Cooker
Servings: 12 servings
Author: Kaleb

Ingredients

  • 10 cups bread (about 1 loaf) torn into irregular pieces
  • 1 quart turkey/chicken/vegetable stock
  • 2 tablespoons minced fresh sage (or 1 tablespoon dry)
  • 1 tablespoon minced fresh thyme (or 1 ½ teaspoons dry)
  • ½ tablespoon minced fresh rosemary (or ¾ teaspoon dry)
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 ½ cups chopped onion
  • 1 ½ cups chopped celery
  • 8 tablespoons (1 stick) unsalted butter
  • 1 large egg beaten
  • 1 ½ cups roasted chestnuts cut in half (if large)

Instructions

  • Preheat oven to 225°F.
  • Place torn bread on two large sheet pans and bake in the preheated oven to dry. Let dry for approximately 1 hour, switching racks halfway through. Once cooled on the counter, the bread cubes should feel very dry and brittle.
    10 cups bread (about 1 loaf)
  • Over medium heat, melt butter in a large skillet. Add chopped onion and celery. Sauté over medium heat until onions are translucent and slightly tender, 6-8 minutes. Once cooked, remove from the heat and allow to cool slightly.
    1 ½ cups chopped onion, 8 tablespoons (1 stick) unsalted butter, 1 ½ cups chopped celery
  • Place cooled bread in a large bowl and add minced herbs, cooled onion mixture, chestnuts, salt, and black pepper. Stir to combine and add the egg to the stock. Pour half of the stock over the bread. No liquid should be sitting at the bottom of the bowl. Let the bread soak up the liquid and add the remainder.
    2 tablespoons minced fresh sage (or 1 tablespoon dry), 1 tablespoon minced fresh thyme (or 1 ½ teaspoons dry), ½ tablespoon minced fresh rosemary (or ¾ teaspoon dry), 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1 large egg, 1 ½ cups roasted chestnuts, 1 quart turkey/chicken/vegetable stock
  • Pour into a 6-quart slow cooker and set to low. The stuffing will take 5-6 hours and become slightly puffed and set around the edges.

Video

Nutrition

Serving: 1serving | Calories: 218kcal