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Slow Cooker Stuffing

Slow cooker stuffing cooks up tender and savory in a 6-quart slow cooker, with softened onion and celery folded into dried bread cubes. Let it rest covered before serving for a set, moist center.
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Prep Time 15 minutes
Cook Time 5 hours 10 minutes
Resting 10 minutes
Total Time 5 hours 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 nonstick cooking spray
  • 0.5 cup unsalted butter
  • 1 yellow onion medium, finely chopped
  • 3 ribs celery finely chopped
  • 1 bag (12 oz) unseasoned dried bread cubes
  • 1 tsp poultry seasoning
  • 0.5 tsp rubbed sage
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2.5 cups low-sodium chicken broth
  • 2 eggs large

Equipment

  • 1 6-quart slow cooker
  • 1 12-inch skillet

Method
 

  1. Coat the inside of a 6-quart slow cooker with nonstick cooking spray.
  2. Melt the butter in a 12-inch skillet over medium heat.
  3. Add the onion and celery, and cook for 8–10 minutes until softened.
  4. Place the bread cubes in a large bowl, add the cooked vegetables, poultry seasoning, sage, salt, and pepper, and toss to combine.
  5. Whisk the chicken broth and eggs in a medium bowl.
  6. Pour the broth and eggs over the bread mixture, and fold until evenly moistened.
  7. Transfer the mixture to the slow cooker, cover, and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until set and 160°F in the center.
  8. Rest covered for 10 minutes before serving.

Notes

For the best texture, fold the broth and eggs in until the bread is evenly moistened. Refrigerate leftovers for 3–4 days or freeze them for up to 3 months. For a dietary swap, use vegetable broth instead of chicken broth.