Crockpot Stuffing Recipe
by Sommer Collier — last updated on Oct 28, 2026 
My easy Crock Pot stuffing gives me the buttery bread and bold herbs I love at Thanksgiving without a pile of dishes to wash afterward! I cook this holiday side dish in one pot until the bread is tender, with plump cranberries adding little bites of sweet-tart flavor. It’s a simple way to get homemade stuffing on the table and keep cleanup from taking over the evening.
Aside from my beloved sausage mushroom stuffing, this Crock Pot stuffing recipe is hands down my absolute favorite stuffing recipe that I’ve ever made. I come back to this recipe year after year, and the thing I love the most about this version of stuffing is not only that it’s obviously delicious, it’s how easy it is to both cook and clean up! As you already know, when Thanksgiving rolls around, you’re juggling dozens of different homemade dishes, and you inevitably run out of space in the oven. Here, you can just gather all of the ingredients… From coarsely cut cubes of bread and fragrant herbs, to dried cranberries and tons of butter, I load them up into the Crock Pot, sit back and let it do it’s thing. This leaves plenty of time to braise that big old turkey and whip up those fluffy and creamy mashed potatoes.
Rebecca – ⭐⭐⭐⭐⭐ This Crock Pot Stuffing was a total win at a friendsgiving that I hosted! Everyone went back for seconds, and I loved that it didn’t take up oven space.
Table of Contents
Sommer’s Recipe Highlights
Amazing seasonal flavors – This recipe includes fresh sage, rosemary, and thyme, plus dried cranberries. It literally tastes like that cozy, magical time between fall and winter that we all look forward to, and dream about!
Versatile side dish – Serve this hearty homemade stuffing as a side with any classic American main dishes for Thanksgiving and Christmas, like a juicy baked turkey and honey glazed ham! You can even pair it with more untraditional stuffing recipes like my stuffing in a bundt pan!
Set it and forget it – There’s just a bit of prep needed before everything gets loaded into the crock pot and left to cook for 2-6 hours (depending on whether you are cooking on HIGH or LOW) while you tend to other dishes. Once you give this convenient crock pot recipe a try, you’ll wonder why you have been bothering to make stuffing any other way!
Key Ingredients and Tips
- Butter – Butter is sooo essential here! I suggest using unsalted butter so you have total control over the amount of salt you add into this dish.
- Onions – I like to use yellow onions for a sweet mild flavor whenever I’m making stuffing.
- Celery – For some subtle earthy flavor and a gorgeous yet totally humble pop of green color, I think celery is a wonderful addition.
- Bread cubes – The recipe calls for store-bought dried bread cubes. I often find these in the bakery section around the holidays but Pepperidge Farm also has them. You can use any type of bread cubes you like. The Pepperidge Farm variety usually comes with a mix of breads.
- Fresh herbs – A combination of fresh parsley, sage, rosemary, and thyme create the ultimate Thanksgiving flavor.
- Dried cranberries – You can leave these out if you wish, but they add a delightful bit of sweetness to balance the other savory ingredients. Plus, they soak up all the moisture from the broth and they plump up gorgeously.
- Broth – To accentuate all of those savory flavors, a splash of broth is a must. You can use whatever type of broth you prefer, whether it’s chicken or vegetable broth!
- Eggs – Use large eggs at room temperature. They create a creamy, rich depth that can kind of mimic custard.
- Salt – Because this crockpot stuffing recipe uses only fresh ingredients, it’s important to season it well with salt. It makes the butter-soaked bread cubes taste butterier. It makes the herbs taste even fresher and greener. It even makes the cranberries taste sweeter. Good salt is the magic ingredient in any recipe!
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Saute – To start off this hearty homemade stuffing, I heat up some butter in a skillet and I saute the chopped onions and celery until they’re soft. This should take a couple of minutes.
Pour – Then, I chop up all the fresh herbs and I mix the broth and eggs until they’re smooth. I toss all of those chopped dried bread cubed into the Crock Pot.
Build the stuffing – Before I bake, I add the softened onions and celery into the Crock Pot along with herbs, a handful of dried cranberries and some salt and red pepper. On top of that I pour the egg mixture and I gently fold everything together with a silicon spatula.
Cook – I close the Crock Pot and I cook on high for up to 4 hours or on low for up to 6 hours. Make sure to check on the stuffing periodically so that it doesn’t dry out.
Recipe Variations
- Cornbread stuffing – For a slightly sweeter version of this stuffing, you can use cubed cornbread or a classic cornbread stuffing mix instead.
- Homemade bread cubes – If you need/want to make your own dried bread cubes, simply take day-old bread, cut it into half-inch cubes, lay it out on a baking sheet, and let it dry out for the day. This is a great way to use up leftovers.
- Dried herbs – No fresh herbs? No problem! Use 1/3 dried herbs to fresh herbs, so 1 tablespoon of fresh herbs equals roughly 1 teaspoon dried.
- Sausage – You can add ground pork or chicken sausage to the recipe. Just brown the meat in a skillet first and drain before adding it to the slow cooker with other ingredients.
- Nuts – For a heartier version with a crunchy and nutty twist, stir in a handful of pecans, walnuts or even chestnuts. I personally LOVE chestnuts during the holidays.
Serving Suggestions
You already know this slow cooker stuffing recipe is a winning side dish for Thanksgiving and all of your favorite holiday dinners that call for some seriously cozy foods.
I like to make this easy stuffing to serve alongside a moist and flavorful spiral ham and/or spatchcock turkey or deep fried turkey. Or try my easy smoked turkey breast or crock pot turkey breast recipe for big flavors with fewer leftovers!
As far as other holiday favorite side dishes go, you can’t go wrong with classics. Serve the stuffing with mashed potatoes and turkey gravy, green bean casserole (bring out that second crock pot I know you’ve got somewhere!), sweet potato casserole, and candied carrots with maple syrup. YUM!
Storing
Leftovers can last in an airtight container in the fridge for up to 3 or 4 days. Alternatively, you can freeze them in an airtight container for up to one month. Reheat in the oven at 350°F by first sprinkling a little water or broth and covering tightly with foil. Bake for 20-30 minutes. You can also reheat it in the microwave by putting it in a microwave-safe bowl, adding a spoonful of broth or water, then covering with a damp paper towel. Microwave in 30-second bursts, stirring occasionally, until heated through.
Frequently Asked Questions
You can, but it’s best to use day-old or toasted bread cubes as fresh bread will make the stuffing mushy. If using fresh bread cubes, dry them in the oven at 300°F for 10-15 minutes first.
Absolutely, you can double this recipe for crock pot stuffing! Just watch the edges… If they start to get too crispy while the center is cooking, gently stir the stuffing, then continue cooking.
Excellent question! From my many years of making stuffing, I’ve come to conclude that the trick to avoiding a soggy stuffing is firstly, using really, really dry bread cubes. Secondly, don’t add too much liquid! You don’t want the bread swimming in that broth liquid. If you’re seeing that the stuffing is too moist, just let it cook for a bit without the lid, which ends up trapping moisture.
It won’t get crispy in the Crock Pot. To get that golden crispy topping, transfer the stuffing from the Crock Pot into a baking tray, and let it broil in the oven for a couple of minutes. Just make sure to keep an eye on it so that it doesn’t burn!
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More Holiday Side Dishes
Crockpot Stuffing Recipe
Ingredients
- 1 cup unsalted butter
- 2 cup chopped sweet onions
- 1 1/2 cup thinly sliced celery
- 12 ounces unseasoned dried bread cubes store-bought or homemade (about 8 cups)
- 1/2 cup chopped parsley
- 2 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh rosemary leaves
- 1 tablespoon chopped fresh thyme leaves
- 1 cup dried cranberries
- 2 cups chicken broth
- 2 large eggs
- 2 teaspoons salt
- 1/2 teaspoon crushed red pepper (or black pepper)
Instructions
- Place the butter in a large skillet and set it over medium heat. Once melted, add the chopped onions and celery. Sauté for 3-5 minutes to soften.
- Meanwhile, chop all the herbs and whisk the chicken broth and eggs together. Pour the dried bread cubes into a large slow cooker.
- Once the onions and celery are soft and sweet, scoop them over the top of the dried bread cubes. Add the chopped herbs, dried cranberries, 2 teaspoons of salt, and 1/2 teaspoon crushed red pepper. Pour the broth and egg mixture over the top. Gently mix to coat.
- Cover the slow cooker and turn on high for 2-4 hours, or low for 4-6 hours. If you leave the stuffing on too long, and it starts to dry out, add a little more chicken broth to soften.
Notes
- Storing Leftovers – Slow cooker stuffing leftovers can last in an airtight container in the fridge for up to 3 or 4 days.
- Freezing: Store in an airtight container in the freezer for up to 1 month.
- Reheating – Reheat in the oven at 350°F by first sprinkling a little water or broth and covering tightly with foil. Bake for 20-30 minutes. You can also reheat it in the microwave by putting it in a microwave-safe bowl, adding a spoonful of broth or water, then covering with a damp paper towel. Microwave in 30-second bursts, stirring occasionally, until heated through.
I’ve been making this recipe for many years now, and I actively look forward to it every holiday season! Everyone loves it, though I make three relatively small changes—I omit the cranberries and parsley for personal preference, and I substitute a vegetarian alternative for the chicken broth :) truly, this is one of my favorite foods in the world!
This Crock Pot Stuffing was a total win at a friendsgiving that I hosted! Everyone went back for seconds, and I loved that it didn’t take up oven space.
Loved how easy this was to make! The fresh herbs and vegetables gave it that classic homemade taste – I’ll never make boxed stuffing again.
This sounds really good. I think I will splurge and buy fresh herbs this year. And so convenient in the crock pot!