Slow Cooker Thanksgiving Stuffing

Slow Cooker Thanksgiving Stuffing

Yield: 10 - 12 servings

Prep Time:10 minutes

Cook Time:2 - 4 hours

5 / 5 (4 Reviews)
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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
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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.

Make room in your oven for other dishes! Moist and Fluffy Slow Cooker Thanksgiving Stuffing Recipe on


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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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