This Crock Pot Stuffing cooks in the slow cooker instead of in the bird, so your oven stays free for the rest of the holiday meal. It's made with fresh mushrooms, herbs, and bread cubes.
My mom started making this crock pot stuffing when I was around 13 years old. It's been a Thanksgiving and Christmas staple every year since, and it's been passed from family member to family member. Fifty years later, it's still the only stuffing recipe my family makes for the holidays.
Quick Summary
- A 50-year family recipe from my mom that serves 14.
- The slow cooker does all the work, so the oven is open for everything else.
- It's moist in the middle, with crispy bits along the sides of the crock.
- Toss it together in the morning, and it's ready by dinner.
Jump to:
Key Ingredients
Fresh mushrooms: Buy them pre-sliced to save time. Don't use canned (see Tips).
Bread cubes: I like Pepperidge Farm Classic Stuffing Mix. It comes pre-seasoned, but I still add my own herbs.
Butter: Adds flavor, fat, and moisture, and it's what I sauté the vegetables in.
Poultry seasoning: A seasoning blend used for chicken, turkey, and Thanksgiving dishes.
Rubbed sage: Dried sage leaves that are light and fluffy.
Fresh thyme and parsley: I prefer fresh herbs. The parsley adds another level of fresh to the stuffing.
Eggs: They hold the stuffing together and add flavor and moisture.
How to Make Crock Pot Stuffing
Melt the butter in a large skillet over medium heat until it's bubbly and hot. Then sauté the onion, celery, and mushrooms until the onions are translucent and the mushrooms have released their liquid. Stir in the parsley and take the skillet off the heat right away.
In a large bowl, toss the bread cubes with the poultry seasoning, rubbed sage, salt, thyme, and black pepper. Pour the onion mixture over the top and stir. Then add the chicken broth and eggs and toss lightly until everything is combined.
Spoon the stuffing into the slow cooker without packing it down. Cook on high for 4 hours or on low for 8 hours.
Substitutions
- Mushrooms: You can leave them out if you'd like.
- Bread cubes: Pepperidge Farm cubes or the crumb-style mix both work. You can also make your own by cubing day-old bread and drying it out in the oven.
- Sage: Use fresh sage in place of the rubbed sage.
- Thyme: Dried thyme can be used in place of fresh.
- Broth: Use vegetable broth in place of chicken broth for vegetarian guests.
Variations
Sausage stuffing: Stir in 1 pound of crumbled, cooked Italian sausage.
Cranberry pecan: Stir in ½ cup dried cranberries and ½ cup chopped pecans.
Apples or pears: Stir in 1 cup diced apples or pears.
Crock Pot Stuffing Recipe Tips
- Skip canned mushrooms: They give the stuffing a tinny flavor that's very unappealing.
- Lid off for the last hour: Remove the lid for the last hour of cooking so the stuffing can cook out some of its moisture.
- Stir for more crispy bits: The heat from the crock pot makes crispy stuffing along the bottom and sides. Stir a few times in the last hour to bring the crispy parts up to the top.
Storage
Refrigerate: Store leftover stuffing in an airtight container in the fridge for up to 4 days.
Freeze: Store in an airtight, freezer-safe container for up to 3 months.
Reheat: Thaw frozen stuffing first, then reheat it in the slow cooker or oven.
You May Be Wondering
Yes! That's how I've always made this one. It takes 4 hours on high or 8 on low.
I don't recommend mixing it together the day before unless you also cook it and then reheat it the next day. To reheat, take it out of the fridge at least 20 minutes ahead and warm it in the slow cooker for a few hours. Break it up so it isn't solid, and add a little chicken broth to loosen it if it's soaked up its liquid. Then keep it on warm until mealtime.
Yes, 12 cups is correct.
It's a moist stuffing. It only gets crispy around the edges of the crock pot. If you find it's drying out, add a little more chicken broth to loosen it up.
I use an 8-quart crock pot. This recipe already serves 14, so it's made for a crowd.
I don't recommend using instant boxed stuffing mix, the kind you make in 5 minutes with boiling water and butter. This recipe uses bagged Pepperidge Farm bread cubes and fresh ingredients.
More Thanksgiving Sides
Building your Thanksgiving menu? Here are a few more sides to go with it.
When you make this recipe, please leave a ⭐⭐⭐⭐⭐ rating and comment below to let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch so I can see your photos!
📖 Recipe
Momma Law's Crock Pot Stuffing
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Ingredients
- 1 cup butter
- 2 cups onion , chopped
- 2 cups celery , chopped
- ¼ cup fresh parsley
- 16 ounces fresh mushrooms , sliced
- 12 cups stuffing bread cubes
- 1 teaspoon poultry seasoning
- 1½ teaspoon rubbed sage
- 1½ teaspoon salt
- 2 teaspoons fresh thyme
- ½ teaspoon freshly ground black pepper
- 4 cups chicken broth
- 2 large eggs , beaten
Instructions
- In a large skillet over medium heat, melt the butter until bubbly and hot.
- Saute onion, celery, and mushrooms in hot butter until onions are translucent and mushrooms have released their liquid.
- Stir parsley into the onion mixture and immediately remove from heat.
- Place bread cubes, poultry seasoning, rubbed sage, salt, fresh thyme, and black pepper in a large bowl. Toss to combine.
- Pour onion mixture over the bread cubes and stir to mix.Add the chicken broth and eggs to the mixture and toss lightly until combined.
- Transfer stuffing mixture to the slow cooker (do not pack) and cook on high for 4 hours or on low for 8 hours.
Susan says
how many days in advance can this recipe be prepared?
Shelby Law Ruttan says
Hi Susan, under the storage heading I indicate you can make and store this in the fridge up to 4 days, or freeze up to 3 months. You would need to thaw before reheating and you can reheat in the slow cooker or oven. Thanks and I hope you will try the recipe! Shelby
MarZaleen B Fazekas says
If I make this the day before, and refrigerate. At what temperature and how long would it take to reheat in the slow cooker (6 quart)?
Shelby Law Ruttan says
I would take it out of the fridge at least 20 minutes before putting it on the slow cooker, then turn it onto low heat for a few hours, break it up some so it isn't solid and if you need to add moisture, add a little chicken broth to loosen it up. (It may absorb liquid by being refrigerated and solidify more). I've never made it ahead of time, I've just put it in first thing in the morning and it's ready by dinner. But, that's what I would do if I had to reheat it for next day meal and just keep it on warm until meal time once its heated up. I hope this helps! Please feel free to email me if you have any more questions and I hope you enjoy the recipe!
Lisa says
I’ve never made a stuffing I liked. Made this today minus the mushrooms and loved it! Thank you.
Lindsay says
Love this stuffing, it has been on my Thanksgiving menu for the last 10 years! Always tastes delicious with an added bonus of freeing up oven space! I would agree, making you own croutons gives this a more in depth flavor, and ground sage sausage (or Italian sausage along with dried cranberries, which provides a nice texture and subtle sweetness. Great recipe! One I will continue to use for many Thanksgivings to come!
Lanan says
I added candied pecan pieces and dried cherries, pear and apple. Amazing.
Jackie Springer says
The recipe states 12 cups bread cubes. Is this correct or is it 12 oz?
Shelby Law Ruttan says
12 cups is correct.
Laurie Prohira says
I like a wet moist stuffing how would I get that with this recipe, why do you add egg
Shelby Law Ruttan says
This is a moist, wet stuffing. It only will get crispy around the edges of the crockpot. The egg adds flavor and moisture and is a binder.
Eileen Ann Kelly says
I love this crockpot stuffing. Using the crockpot freed up the oven and stove and the results were delicious. The seasonings are perfect and I loved adding mushrooms to the stuffing.
Kristin says
LOVED making this in the crockpot, which freed up my time and my oven space for the rest of the cooking. And it was delicious! There wasn't a crumb left over and I got so many compliments. Thanks for the great recipe!
Lisa says
I love this stuffing recipe for my vegetarian guests! And what a bonus that I can make it in the slow cooker as that frees up some oven space.
Debbie says
Can you make this without the mushrooms?
Shelby Law Ruttan says
Yes, you can leave the mushrooms out if you wish.
Jan Noel says
Can you make the day before and cook the next day? Do you use cubed Pepperidge Farm or more crumb like version?
Shelby Law Ruttan says
I do not recommend mixing it together the day before unless you are also cooking it then just reheating for the next day. It is super easy to just toss together in the crockpot and let the crockpot do the work while you are doing other things. I do use Pepperidge Farms stuffing mix and have used both the crumb and cubes. It will work with both.
John Kennedy Jr says
Did a test run before the holidays and it was delish! Love that this can be made outside of the oven since on Thanksgiving and Christmas oven space is always a premium. TY!
Carol says
Could you use cornbread instead of bread?
Shelby Law Ruttan says
I would think if you buy the packaged cornbread stuffing mix it would work.
Jenny Saunders says
Hi Friend!
I printed this out to give a try as I am all about getting as much done the day before and heat up the day of….when you mentioned crispy edges. I said “oooooohhhhh” I love the crunchy edge. My twist will be to use sausage instead of mushrooms only because I’ll always use pork despite my love for mushrooms (too many child palates at our table LOL). I’ll let you know…
Shelby Law Ruttan says
Sounds great Jenny! I hope it works out for you! Shelby
Sharon says
I also used pork sausage and mushrooms. Added some xtra turkey broth on top and mixed in last hour. We all loved it🦃
Debra says
What size crockpot do you use?
Shelby Law Ruttan says
Hi Debra, I use a 6 quart slow cooker. There is a link to what I use under what you need to make this recipe. Enjoy!
Jane, The Heritage Cook says
Do you need the margarine to grease the inside of the crock? Love the flavor combination of this recipe and know exactly why you make it every year! Happy Thanksgiving Shelby!!
Shelby says
Hi Jane, yes, the margarine is to grease the crockpot, but you can easily omit that and use cooking spray (which is how I do it now days!)
DesignedByBH says
This looks so good! Thank you for sharing it on the Daily Blog Boost! I'm pinning it and printing it so I can make it sooner than later! 🙂
- Brooke -
Kimberly Leverett Osburn says
Love the idea of more room in the oven. Thanks for sharing. Happy Thanksgiving. <3 Kim
Lela says
Hi there! Making stuffing in a crockpot would be a good way to free up my oven. Your recipe looks wonderful!