How To Make Crock Pot Stuffing
Skip the hassle with this easy crock pot stuffing made with butter-sautéed bread cubes, garlic, onion, and fresh herbs, then slow-cooked in chicken broth.
Serves:
Ingredients
- 1cupbutter
- ½tspblack pepper
- ½tspsalt,or to taste
- 2tsppoultry seasoning
- 2medium onions,diced
- 2cupscelery,chopped
- 6cupswhite bread,cubed, dried
- 6cupsbrown bread,cubed, dried
- ¼cupparsley,chopped
- fresh thyme,to taste, optional
- fresh sage,to taste, optional
- fresh rosemary,to taste, optional
- 4cupschicken broth
- 2eggs
Instructions
-
Heat the butter over medium heat until melted.
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Stir in the poultry seasoning, black pepper, and salt to taste. Add the celery and onions, then cook until softened but do not brown. Cool completely.
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Place the bread cubes in a large bowl. Add the cooled celery and onion mixture, parsley, and fresh herbs.
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Add the chicken broth a little bit at a time just to moisten* and gently stir. Stir in the eggs.
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Cover and refrigerate overnight, if making ahead of time.
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Grease a 5 to 6-quart slow cooker well. Place the stuffing in the slow cooker and turn onto High for about 30 minutes.
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Reduce the temperature to Low and cook about 3 to 4 hours or until hot and cooked through.**
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Serve warm and enjoy!
Recipe Notes
- *If using homemade dried bread cubes, use approximately 2 cups of broth; if using store-bought dried bread cubes/crumbs, use approximately 3 cups of broth.
- **If the stuffing is done before the meal is ready, it can remain in warm setting.
Nutrition
- Calories: 294.88kcal
- Fat: 18.39g
- Saturated Fat: 10.54g
- Trans Fat: 0.63g
- Monounsaturated Fat: 4.96g
- Polyunsaturated Fat: 1.52g
- Carbohydrates: 25.34g
- Fiber: 2.54g
- Sugar: 4.68g
- Protein: 7.86g
- Cholesterol: 69.73mg
- Sodium: 429.52mg
- Calcium: 87.32mg
- Potassium: 261.17mg
- Iron: 2.26mg
- Vitamin A: 155.34µg
- Vitamin C: 6.74mg
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