Crockpot Stuffing Recipe – Cooking Classy
Slow cooker filling: it’s made with fresh bread, fresh vegetables, lots of butter and lots of fresh herbs! This method is a great way to free up oven space during the holidays. This is a family favorite and will probably become your Thanksgiving filler recipe!
Release the oven, stuff in a cooking pot
This is a filling recipe for us, once you try it, you’ll see why! It’s as good as what you can do in the oven and is less tendor.
If you always hated filling growing up because you ate things in a box, I highly recommend you try this slow cooker filling recipe!
Once I tried this version made from scratch I was hooked. You’ll love all the fresh, real taste it has when it’s homemade, plus it’s easier to make than you think.
This filling is full of fresh herbs, is made from freshly dried bread cubes (I listed store-bought bread cubes as an option in case you don’t have time to make your own), and has the perfect amount of butter and vegetables.
On Thanksgiving, we all know how little space is available in the oven, so it always helps to be able to do something ahead of time or in the slow cooker. This recipe is a game changer.
And believe it or not, I think you’ll love the way the slow cooker cooks the filling. You get a soft, buttery center and deliciously crispy edges. What is not loving?
I hope this recipe becomes a staple for your Thanksgiving dinner! It’s just one of those timeless classics that always please. It is good for the comforting food of the soul. <img
src=”https://www.cookingclassy.com/wp-content/uploads/2022/11/crockpot-stuffing-2.jpg” alt=”Filling ball lifted from the slow cooker.” />
How to make filling in a slow cooker
- at 275 degrees.
- Dry the bread cubes on the baking sheet in the oven (about 45 minutes).
- Mix chicken broth with eggs, poultry seasoning and S&P.
- Pour the dry bread cubes into a very large bowl.
- Sauté the onion, celery and carrot in butter until soft, sauté with the garlic near the end.
- Pour the onion mixture and herbs over the bread cubes and mix.
- Mix with chicken broth mixture, add more broth if necessary.
- Pour the bread cube mixture into a greased slow cooker.
- Cook over high heat 30 minutes, then reduce heat to low and cook 3 1/2 – 5 hours more.
<img src="https://www.cookingclassy.com/wp-content/uploads/2015/11/crockpot-stuffing-7.jpg" alt="Collage of six photos showing
steps to dry bread cubes and sauté vegetables to fill.” />
What can I do in advance?
- The day before you can dry the bread cubes, let them cool and then store them in an airtight container.
- Bread can even be dried months in advance and frozen. Then thaw overnight before adding.
- You can also sauté the vegetables the day before, reheat briefly in the microwave so that the butter becomes liquid again
Tips for the best slow cooker filling
- For this recipe I highly recommend drying your own bread cubes. Today I did a side-by-side comparison of the version I dried myself (which is the one shown here) and then one using the store-bought bread cubes.
- Homemade bread holds up much better and tastes better, so I say a day or two before Thanksgiving dry yours and you’ll be ready to use on Thanksgiving. Worth the extra effort.
- I like to leave the filling pretty basic, but you can definitely add some mushrooms with this (if you do, add it along with the garlic), or you can add a pound of cooked sausage by mixing it all up.
More Thanksgiving recipes We think you’ll love
- green bean casserole
- Honey Baked ham
- Sweet potato casserole with cinnamon and walnut Pumpkin soup
- Winter fruit salad