Slow Cooker Thanksgiving Stuffing

Make room in your oven for other dishes! Moist and Fluffy Slow Cooker Thanksgiving Stuffing Recipe on ASpicyPerspective.comLooking for ways to lighten the oven load this Thanksgiving? Try our rich herby Slow Cooker Thanksgiving Stuffing made right on the countertop!

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It’s the plight of Thanksgiving dinner… How can you possibly make all the wonderfully cozy dishes you’ve added to your menu, with only one oven and four stovetop burners?

You could upgrade your kitchen this month to include double ovens and additional burners. *wink*


Or… you can look to your slow cooker for answers!

Making Moist and Fluffy Slow Cooker Thanksgiving Stuffing Recipe on

Slow cookers (AKA crockpots) are a fantastic solution for all sorts of dinnertime dilemmas. Think beyond the beef stew and mexican casserole you usually throw in your crockpot. The humble slow cooker is capable of so much more.

And the beauty is, most of us have at least one crockpot hidden in our pantry.

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Over the years we’ve made yeast rolls, quiche, spiced apples, beef tenderloin, wassail, and all sorts of unconventional things in the crockpot. This frees up oven and stovetop space, plus, you can plug your slow cooker(s) in anywhere in the house. They don’t have to take up valuable countertop space either! #mindblown

Just imagine all the Thanksgiving side dishes that are potentially slow cooker-friendly. 

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Let’s start with my favorite Slow Cooker Thanksgiving Stuffing recipe, shall we?

This is a classic dressing recipe loaded with butter and herbs. I usually start with store-bought unseasoned bread cubes, because they are quick to use and easy to find this time of year. (You’ll find them in the seasonal Thanksgiving section at your local market.) Then add fresh herbs like parsley, sage, rosemary, and thyme, along with sautéed onions and celery.

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If you are cooking something in the slow cooker for 10-12 hours it’s sometimes unnecessary to sauté the onions first. But in this case, it softens the texture and sweetens the onions so they don’t over power the stuffing.

Add all the dry ingredients for the Slow Cooker Thanksgiving Stuffing to the crock, then whisk chicken broth and eggs together and pour over the top.

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Because this stuffing recipe is made with all fresh ingredients, it’s important to season it well with salt.

I like to sprinkle a generous amount of Diamond Crystal® Kosher Salt over the top to bring out the natural flavors in the other ingredients.

It makes the butter soaked bread cubes taste butterier. It makes the herbs taste even more fresh and green. It even makes the cranberries taste sweeter. Good salt is the magic ingredient in any recipe.

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Cover the crock and let the Slow Cooker Thanksgiving Stuffing cook for several hours. You can turn it on low or high to match your cooking timeframe. The rising moisture gathers against the lid and drips down over the stuffing the entire time it cooks.

What you end up with is a super moist and fluffy traditional Thanksgiving stuffing that is utterly irresistible. Who even needs the rest of the Thanksgiving dinner when you have stuffing like this?

Moist and Fluffy Slow Cooker Thanksgiving Stuffing Recipe on

Looking for more holiday recipes with a salty note? Check out our newest Pinterest Board, Brilliant Time Saving Recipes! All our sweet and savory favorites are represented, along with amazing tips on how to make the most of sea salt and kosher salt.

Follow Diamond Crystal® Salt on Pinterest for perfectly seasoned recipe ideas!

Slow Cooker Thanksgiving Stuffing

Yield: 10 - 12 servings

Prep Time:10 minutes

Cook Time:2 - 4 hours

5 / 5 (4 Reviews)
Did you make this recipe?   Leave a review »

Easy Slow Cooker Thanksgiving Stuffing Recipe to keep your oven and stovetop open for other dishes!


  • 1 cup unsalted butter (2 sticks)
  • 2 cup chopped sweet onions
  • 1 1/2 cup thinly sliced celery
  • 12 ounces unseasoned dried bread cube stuffing (store-bought or homemade)
  • 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 Diamond Crystal® Kosher Salt
  • 1/2 teaspoon crushed red pepper


  1. Place the butter in a large skillet and set over medium heat. Once melted add the chopped onions and celery, then saute for 3-5 minutes to soften.
  2. Meanwhile, chop all the herbs and whisk the chicken broth and eggs together. Pour the dried bread cubes into a large slow cooker.
  3. 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 Diamond Crystal® Kosher Salt, and 1/2 teaspoon crushed red pepper. Pour the broth and egg mixture over the top. Gently mix to coat.
  4. 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.

NOTE: You can substitute 4 teaspoons sodium-free poultry seasoning for the fresh sage, rosemary, and thyme.

Nutrition Information

Yield: 10 - 12 servings, Serving Size: 12

  • Amount Per Serving:
  • Calories: 275 Calories
  • Total Fat: 17.9g
  • Saturated Fat: 10.1g
  • Cholesterol: 72mg
  • Sodium: 565mg
  • Carbohydrates: 25.4g
  • Fiber: 1.8g
  • Sugar: 3.2g
  • Protein: 5.1g
All images and text ©

Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!

Disclosure: This post is sponsored by Diamond Crystal® Salt. All opinions are our own.


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26 comments on “Slow Cooker Thanksgiving Stuffing

  1. Gaby Dalkinposted November 8, 2015 at 9:18 pm Reply

    this is gold! anything I can do to free up some burner space for the holidays is key!

    Rating: 5
  2. Annalise @ Completely Deliciousposted November 9, 2015 at 10:22 pm Reply

    What a great idea. Genius! Anything to free up oven space.

  3. Liz @ The Lemon Bowlposted November 10, 2015 at 10:34 am Reply

    I love anything I can slow cook!! Gorgeous flavors and colors Sommer!

    Rating: 5
  4. Aggie @ Aggie's Kitchenposted November 10, 2015 at 1:19 pm Reply

    So so smart!! I love everything about this stuffing, especially that it can be made in the crock pot. Great for pot lucks!

  5. Angie | Big Bear's Wifeposted November 12, 2015 at 11:55 am Reply

    Absolutely love the idea of making the stuffing in the crock pot! It’s beautiful! 

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  10. Jenposted November 19, 2016 at 8:34 pm Reply

    How can I keep the edges from burning? I made a trial run tonight. The flavor was fantastic. But the edges burned after less than 2 hours. Any suggestions or tricks?

    • Sommerposted November 23, 2016 at 7:27 pm Reply

      Hi Jen,

      Maybe give the stuffing a stir a couple times. You must have a hotter-than-average crockpot! I’ve made this is several different slow cookers and the edges get a little crusty, but do not burn.

      Another idea is to line the crock with parchment paper.

  11. N Davisposted November 20, 2016 at 12:03 pm Reply

    This is the best stuffing I ever made and super easy. I skipped chopping up the herbs and just used dried. 

    Rating: 5
    • Sommerposted November 23, 2016 at 7:23 pm Reply

      Yay!! I’m so glad you liked it. :)

      • Robinposted November 19, 2017 at 10:22 pm

        What kind of cranberries do u use?
        The soft moist ones or the bag of dried?
        Happy Thanksgiving.

      • Sommerposted November 21, 2017 at 4:42 pm

        Hi Robin,

        You can use any kind of dried cranberries you like. If they are pretty dry, they will moisten while cooking. :)

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  14. Amy @ The Quiet Homemakerposted December 19, 2016 at 4:37 pm Reply

    Thank you so much for posting this, it will be such a time saver and life saver for me. We do Christmas at the families, and we just do sandwiches. I really like to have a dinner, but am not home to make it. This will be a great help!

    Rating: 5
  15. Lynnposted December 22, 2016 at 4:40 pm Reply

    Just a quick question. I plan on making this recipe for Christmas Day dinner. 12 ounces of bread cubes doesn’t sound like very much, do you mean 12 cups of bread cubes? Thanks, Lynn

    • Sommerposted December 22, 2016 at 11:39 pm Reply

      Hi Lynn,

      Most large-cube dried stuffing comes in 12-14 ounce bags. You can use either size and it will be plenty. Happy cooking! :)

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  17. Jackqueline L Heltposted November 20, 2017 at 6:10 pm Reply

    If using dried herbs/spices, what would be the equivalent?

    • Sommerposted November 21, 2017 at 4:27 pm Reply

      Hi Jackqueline,

      Usually you use 1/3 dried herbs to fresh herbs. So 1 tablespoon fresh would be 1 teaspoon dried herbs. :)

  18. Lizposted November 21, 2017 at 3:34 pm Reply

    Can you add pork sausage? Should you brown it first?

    • Sommerposted November 21, 2017 at 4:13 pm Reply

      Hi Liz,

      Yes and yes. Make sure it is fully cooked before adding. Let me know how it turns out!:)

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