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Slow Cooker Stuffing

Slow cooker stuffing cooks bread cubes, sautéed vegetables, herbs, broth, and eggs into a tender, savory side with a set center. It finishes uncovered for 10 minutes before serving.
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Prep Time 15 minutes
Cook Time 5 hours 8 minutes
Standing 10 minutes
Total Time 5 hours 33 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter divided
  • 1 cup yellow onion finely chopped
  • 1 cup celery finely chopped
  • 1 package (12 oz) unseasoned dried bread cubes
  • 1 tsp dried sage
  • 0.5 tsp dried thyme
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2.5 cups chicken broth
  • 2 eggs large

Equipment

  • 1 6-quart slow cooker
  • 1 large skillet

Method
 

  1. Grease the inside of a 6-quart slow cooker with 1 teaspoon of the butter.
  2. Melt the remaining butter in a large skillet over medium heat.
  3. Add the onion and celery, and cook for 6 to 8 minutes, stirring occasionally, until softened.
  4. Transfer the vegetables to a large bowl and add the bread cubes, sage, thyme, salt, and pepper.
  5. Toss the bread mixture to combine.
  6. Whisk the broth and eggs in a separate bowl.
  7. Pour the broth and egg mixture over the bread mixture.
  8. Toss until evenly moistened.
  9. Transfer the mixture to the slow cooker.
  10. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the center reaches 165°F.
  11. Let stand uncovered for 10 minutes before serving.

Notes

For an evenly moist texture, toss the bread mixture until all the cubes are coated. Refrigerate leftovers for 3 to 4 days or freeze them for up to 3 months. For a vegetarian version, use vegetable broth instead of chicken broth.