Latest recipes

Slow-Cooker Stuffing

Slow-Cooker Stuffing

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Oven space is valuable during Thanksgiving, so why not put your crockpot to good use?MORE+LESS-

Updated October 5, 2017

1 1/2

loaves cubed bread, white or wheat or a mix


lbs ground pork sausage, spicy is good


tablespoons fresh sage, minced


tablespoon fresh rosemary, minced


teaspoons fresh thyme, minced


golden apples, peeled, cored, and chopped

1 1/2

cups dried fruit, cranberries work great


cup fresh parsley, minced


cups turkey or chicken stock

Hide Images

  • 1

    Cube bread and lay out on a few baking sheets. Bake bread at 350°F for 15-20 minutes until the pieces are lightly toasted. Let bread cool.

  • 2

    Add pork sausage to a large skillet over medium-high heat. Cook until well-browned, about 10 minutes.

  • 3

    Add celery and onions to pork and continue to cook for another 3-4 minutes until veggies soften.

  • 4

    Add the fresh herbs (rosemary, sage, thyme) to the pork mixture and cook for another 30 seconds.

  • 5

    In the bowl for a large crockpot, mix together the toasted bread cubes and the pork mixture. Be sure to get all of the drippings from the pan also.

  • 6

    Stir in apples, dried fruit, and parsley.

  • 7

    Add enough stock (turkey or chicken) to the stuffing until it's very moist, but not soaking wet. You shouldn't need more than 4 cups, but you might need less - so start with 3 cups.

  • 8

    Stir in melted butter and mix the stuffing well.

  • 9

    Cook the stuffing on HIGH in a crockpot, half-covered, for about 30 minutes.

  • 10

    Then turn heat down to LOW on the crockpot, still half-covered, and continue to cook for another 4 hours. Stir the stuffing halfway through the cooking.

  • 11

    Serve immediately or keep it on warm until needed.

No nutrition information available for this recipe

More About This Recipe

  • Some people turn into “Stuffing Police” on Thanksgiving Day. They expect the same stuffing every single year.Normally, these stuffing police also require that the stuffing be actually stuffed in a turkey.I don’t love this. For one, it almost always leads to an overcooked bird. By the time you heat up the bird and the stuffing to a safe temperature, some parts of the bird are completely toast.So a few years ago I started moving to a stuffing version that’s cooked outside of the bird in a normal baking dish. I found this stuffing to actually be a lot more flavorful – and my turkey turned out better because I wasn’t worried about the bird/stuffing combo.Of course, the problem then becomes oven space. With rolls, pies, casseroles, and a huge bird all needing their oven time, it can sometimes be hard to squeeze in the stuffing.Enter crockpot stuffing.This is honestly the best stuffing recipe I’ve ever eaten. Sometimes I just bake it in a few large casserole dishes, but it works perfectly in the crockpot also.Pile it high and deep on a plate and you’ll be in for some of the best stuffing you’ve had. Promise.I’ve converted at least three Thanksgiving feasts from the traditional stuffing to this variety. Once you try it, you’ll never go back!

Slow Cooker Stuffing

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.


  • Reynolds® Slow Cooker Liner
  • 1/2 cup butter, melted
  • 2 cups celery, chopped
  • 1 cup onion, chopped
  • 1 cup dried, sweetened cranberries
  • 1 cup apple, chopped
  • 1/2 cup walnut pieces, chopped
  • 1 tablespoon each sage and thyme
  • 1/2 teaspoon black pepper
  • 2 eggs, beaten
  • 2 cups chicken broth
  • 10 cups herb seasoned bread crumbs

Slow Cooker and Instant Pot Stuffing Recipes

Thanksgiving is my favorite holiday, and I love the idea of making stuffing in the slow cooker or the Instant Pot to free up oven space! And there are so many tasting-sounding stuffing recipes in this collection of Slow Cooker and Instant Pot Stuffing Recipes! What do you think about this idea as a way to make stuffing when there’s no room in the oven?

I was surprised at what a variety of Stuffing Recipes we found, and all these stuffing recipes look delicious to make in either the slow cooker or the Instant Pot. If you want those crispy bits on the edges, I’d switch the stuffing to an uncovered pan and cook it at a high temperature in the oven for 15-20 minutes while you carve the turkey.

Check out 50+ Slow Cooker or Instant Pot Thanksgiving Recipes for lots more good ideas for freeing up space in the oven, and scroll down for more Thanksgiving Recipe Collections like this one!

All photos are copyrighted by the site that published the recipe. Just click the recipe title under any photo to see the complete recipe on the original site.

Slow Cooker Stuffing from Rachel Cooks looks and sounds delicious.

I love the addition of dried cranberries to this Instant Pot Stuffing from Simply Happy Foodie!

Slow Cooker Gluten-Free Cornbread Dressing from The Weary Chef is a great option for anyone who needs a stuffing that’s gluten-free!

My friend Barbara from Pressure Cooking Today uses a bundt pan for her Pressure Cooker Stuffing, which creates more crispy edges!

I love, love, love the addition of sausage to this Crock Pot Sausage Stuffing from I Wash You Dry.

This delicious-looking Instant Pot Cornbread Stuffing from A Foodie Eats has a mixture of cornbread and bread stuffing with some interesting ingredients added!

This Easy Savory Crockpot Stuffing from Family Fresh Meals is made from scratch, and this has all the traditional flavors.

Instant Pot Sausage Stuffing from Sweet and Savory by Shinee can be on the table in 45 minutes!

Slow Cooker Stuffing from Six Sisters’ Stuff looks tasty and sounds easy when the oven is full!

And I love the sound of this Instant Pot Wild Rice and Mushroom Dressing from Or Whatever You Do. Isn’t that a fun Idea!

Slow Cooker Stuffing

Utilising your slow cooker is one of the best ways to keep your oven free for the major players like turkey and pie. Keep a few things in mind when making this stuffing and you'll be cool as a cucumber on the big day.

Sautéing = flavour.

Plenty of slow cooker recipes are just dump and go. This one requires a little extra effort, but it makes a huge difference in the final product. Sautéing the herbs and vegetables in a separate pan allows the flavours to open up and will help them infuse the stuffing. Throwing in raw vegetables will work (you&rsquoll still have to brown any meat separately if you want to use it), but the flavours will be much more subtle than a classic stuffing. Alternatively, you can use an Instant Pot for this recipe: it has a sauté function for the veggies and meat, as well as a slow cooker setting.

Adding meat is easy.

Big fan of sausage stuffing? Start by browning your favourite sausage in a medium pan, then remove to a paper towel-lined plate to drain. Use the sausage fat and half the amount of butter called for in the recipe to sauté the rest of your veggies and herbs. This will infuse your stuffing with tons of extra flavour. Not a fan of sausage? Try chopped bacon!

You really can set it and forget it.

Christmas is hectic, we get it! This is the perfect dish to set aside while you prepare everything else. After the 3 hour cook time, switch the pot to the "keep warm" setting&mdashjust give it a stir every 30 minutes or so to make sure the bread around the edges doesn't dry out. If the stuffing is ready hours before dinner time, add you can add up to 60ml of stock every few hours to keep things hydrated.

How to make boxed stuffing in a slow cooker:

Add water and butter to a small 2-3 quart slow cooker.

Let it heat up for a couple of hours until it's at a simmer.

When ready, add stuffing, stir and cover.

  • You can make up to five boxes in a 6-quart slow cooker.
  • Follow and measure the amount of ingredients for each box &ndash no need to adjust for the slow cooker.

Add one or more of these options below to make your stuffing extra special. (Add when the stuffing is done).

  • Ground sausage: Cook and crumble a 1/2 pound of ground sausage for each box of stuffing.
  • Vegetables: Sauté carrots, onion, and celery for additional flavor.
  • Dried cranberries: Add 1/4 cup for each box of stuffing for a festive touch.
  • Apples: Dice 1 apple per box of stuffing for a sweet crunch.

Slow Cooker Thanksgiving Dressing Recipe

The start of this recipe actually begins the night before that you want to make the dressing. Tear slices of bread into small cubed pieces and place them in a large bowl.

You want the bread cubes to dry out, so toss them a few times throughout the evening so the pieces at the bottom get a chance to be exposed to the air as well.

Once the celery and onions are tender, add the spices to the butter mixture and continue to saute for a few minutes.

When you are ready to make your Thanksgiving Dressing, place your 5-6 quart slow cooker on the counter. Then in a large skillet, heat butter on medium heat until melted.

Next add the diced celery and onion and cook until tender. Add salt, pepper, sage, and thyme and cook an additional 3 minutes. Turn off the heat.

Toss Bread Cubes With Butter Mixture

Now slowly add 1/3 of butter mixture to the bread cubes and toss lightly to coat. Repeat this process until butter mixture is gone and bread cubes are evenly coated.

Working in batches, add the butter mixture to the bread cubes and toss to coat. Additional stock can be added based on your preference for the amount of moistness that your dressing will have.

Add additional stock for moisture based on your preference. If you like dry stuffing, add little to no stock, however, for moister stuffing, add a few tablespoons of stock by slowly pouring it in the bowl while fluffing the bread with a fork.

Use just enough liquid to lightly moisten the dressing, as the slow cooker will develop condensation and continue to moisten the bread as it cooks.

Place the dressing in the slow cooker and cook on low until heated through. Although all crock pots cook at different rates, it took approximately 6 hours for our 6 quart Programmable Crock Pot to cook the dressing.

Thanksgiving Dressing cooked to perfection in the slow cooker.

Oven Baked Dressing Instructions

If you don&rsquot want to use your slow cooker you can bake the dressing in the oven instead. Placing the mixture in a 13×9-inch baking dish. Cook at 325°F for about 45 minutes.

Cover the top with foil for the first 30 minutes and add drippings from turkey or use stock for additional moisture as needed.

Slow Cooker Chicken and Stuffing

This Slow Cooker Chicken and Stuffing is easy 5-ingredient comfort food you can prep in minutes. All you’ll do is place some chicken breasts in your slow cooker, stir together a few other ingredients to layer on top and then turn on your crockpot. That’s it! At dinner time you’ll have a warm, savory meal of chicken and stuffing with a creamy sauce with almost no effort at all. If you love the flavors of my Cheesy Chicken and Stuffing Bake, then I think you’ll love this slow cooker variety as the ingredients are pretty similar! If you miss the cheese you can even add a layer of swiss or shredded mozzarella in between the creamy layer and the stuffing on top (this will change the nutrition and points, of course). There are definitely days where I just don’t feel like cooking but still want something hot and homemade, and this Slow Cooker Chicken and Stuffing is the perfect solution. Add a side of veggies or a side salad and you’re good to go. Plus, a 1 cup serving (it’s slightly over a cup, so fill ‘er up!) of this chicken and stuffing is just 315 calories or 7 Green, 5 Blue or 5 Purple WW (Weight Watchers) SmartPoints!

Now, admittedly this dish probably isn’t going to win any beauty contests. When it’s done cooking I stir it all together and the chicken gets shredded into chunks and mixed in with the sauce and stuffing. You will basically end up with a pile of chicken and stuffing all mushed together. Is it pretty? Nope. Is is tasty and comforting and super easy to make? YES. Oh, and easy to clean up after too since you only have to wash one mixing bowl. So, you know, pick your priorities. This may not be a recipe you make for company (though ironically I often call my similar Cheesy Chicken and Stuffing Bake “Company Chicken”…it’s prettier), but I’m sure you and your family won’t mind a bit!

Slow-Cooker Stuffing

From Slow Cooker Revolution by America's Test Kitchen


Most slow cookers have a hotter side (typically the back side, opposite the side with the controls) that can cause casseroles to burn. To solve this problem line the slow-cooker insert with an aluminum foil collar. To make the foil collar: Layer and fold sheets of heavy-duty foil until you have a six-layered foil rectangle that measures roughly 16 by 4 inches. (Depending on the width of the foil, you will need either two or three sheets of foil.)

Slow Cooker Stuffing

When it comes to preparing a holiday feast, scheduling oven time is one of the trickiest parts. The sweet potatoes and rolls go in when the turkey comes out, but will you have enough room or time for the stuffing or the green bean casserole? I find that if you can use your slow cooker or instant pot to save oven and stove top space and take a few tasks off your hands, it’s immeasurably helpful on a big day of cooking. This Slow Cooker Stuffing does just that. It not only saves you space, it also happens to be incredibly moist and delicious – an ideal side that takes very little effort.

There is a little bit of stove top cooking here so you get the ideal flavor out of those veggies, but the nice thing is you can do that part early in the day before you have to worry about mashed potatoes and gravy and cranberry sauce, and then get the mixture into the slow cooker where you can set it and forget it until it’s time to eat.

You just sauté some onions, celery, and seasonings in butter before mixing it with the dried cubes of bread. The stove top part takes mere minutes. The slow cooker part takes longer, but it’s out of sight, out of mind, and in three and a half hours or so you get to scoop out a stuffing (or dressing, if you prefer) that’s moist but not mushy and full of savory flavor.

As far as I’m concerned, stuffing is a totally necessary part of any holiday meal, and preparing it in your crockpot makes it super easy on you without sacrificing any flavor.