Making Thanksgiving Stuffing in the Crockpot is a huge time and space saver. The end result is a delicious stuffing side dish full of flavor with crispy edges.
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.
Notes
Tips for making the best crockpot stuffing recipe
Use fresh herbs if you can. I feel fresh gives the best flavor.
Take the time to use fresh mushrooms. Don't use canned mushrooms in this crock pot stuffing as they give a tinny flavor that is very unappealing.
The last hour of cook time, remove the crockpot lid and let the stuffing simmer and cook out some of the moisture.
Stir the stuffing a few times in that last hour. The heat from the crockpot is working on making crispy stuffing along the bottom and sides. When you stir it, the crispy part comes up towards the top and you can get more crispy stuffing!