4 hour crockpot stuffing that is so fluffy and moist! This homemade stuffing will make you the most popular person at family dinner and potlucks. Leftovers freeze great so make sure to check out my instructions for that!
Moist and Fluffy Crockpot Stuffing
I’m not going to lie—this Crockpot stuffing recipe is seriously life changing. You all know how much I adore my Amish Potato Stuffing , and while that one holds a special place in my heart, this crockpot version is a close runner-up in the “best stuffing ever” race.
I also won’t pretend I didn’t eat this for lunch two days in a row—nothing else, just a big, comforting bowl of fluffy, flavorful stuffing. It’s that good!
The best part? This stuffing is incredibly easy to make. The slow cooker does most of the work, and in just 4 hours, you’ll have a pot full of moist, savory stuffing that will have your family and friends asking for the recipe.
Whether you’re planning a holiday dinner, Thanksgiving, or a family potluck, this Crockpot stuffing is the perfect side dish.
Ingredients You Need
How to Make Stuffing in the Slow Cooker
Cook onion, celery and parsley in butter in a large skillet. This smells SO GOOD!
Add stuffing cubes spices into a large (!) bowl. Seriously, make sure it’s large.
Add the vegetables in butter sauce.
Add chicken broth, a little at a time until the stuffing is lightly moistened. Let’s talk broth amount. This is really important so please read! I recommend 4 cups of broth if you are using store bought bags of cubed stuffing. Use less broth for homemade bread. Add 2 cups of broth, stir and then adjust it until the bread cubes are lightly wet.
Add beaten eggs in and stir to fully mix it all together.
Spray a crockpot with nonstick spray to prevent sticking and then add in stuffing mixture.
Cover and cook. When 4 hours is up, it’s ready to serve – enjoy this delicious crockpot stuffing!
Storing and Freezing Stuffing
This stuffing stores and freezes great! I often make this for my family of 5 and freeze it for future meals.
Store in an airtight container in the refrigerator for up to 4 days.
You can freeze leftover stuffing for 3 months by putting it in a freezer safe storage container, or freezer bag and then freeze it. To defrost, I pop in the microwave for a few minutes and then heat up in the microwave or oven.
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Ingredients
- ▢ 1 cup butter
- ▢ 1 small yellow onion finely chopped
- ▢ 2 cups celery chopped
- ▢ 1/4 cup fresh parsley chopped
- ▢ (2) 12 ounce bags cubed stuffing I use pepperidge farm, if using homemade bread, you want 12 cups
- ▢ 1 1/2 teaspoon salt
- ▢ 1 1/2 teaspoon dried sage
- ▢ 1 teaspoon poultry seasoning
- ▢ 1 teaspoon dried thyme
- ▢ 1/2 teaspoon dried marjoram
- ▢ 1/2 teaspoon black pepper
- ▢ 4 cups chicken broth
- ▢ 2 eggs beaten
Instructions
- Melt butter in a medium sized skillet over medium high heat. Add onion, celery and parsley and stir until onions and celery are softened, about 6-8 minutes.
- Add stuffing cubes in a large bowl. Add the vegetables from the skillet into the bowl, along with salt, sage, poultry seasoning, thyme, marjoram and pepper. Important: Add broth, starting with 2 cups and then adding 1/2 cup more until bread cubes are moistened. I always have to use close to 4 cups of broth. Stir in eggs and mix all the ingredients together.
- Spray slow cooker with nonstick spray on the bottom and sides. Add stuffing mixture into slow cooker and cook on LOW for 4 hours. Serve and enjoy!
4 Hour Crockpot Stuffing
Ingredients
- 1 cup butter
- 1 small yellow onion finely chopped
- 2 cups celery chopped
- 1/4 cup fresh parsley chopped
- (2) 12 ounce bags cubed stuffing I use pepperidge farm, if using homemade bread, you want 12 cups
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon dried sage
- 1 teaspoon poultry seasoning
- 1 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon black pepper
- 4 cups chicken broth
- 2 eggs beaten
Instructions
- Melt butter in a medium sized skillet over medium high heat. Add onion, celery and parsley and stir until onions and celery are softened, about 6-8 minutes.
- Add stuffing cubes in a large bowl. Add the vegetables from the skillet into the bowl, along with salt, sage, poultry seasoning, thyme, marjoram and pepper. Important: Add broth, starting with 2 cups and then adding 1/2 cup more until bread cubes are moistened. I always have to use close to 4 cups of broth. Stir in eggs and mix all the ingredients together.
- Spray slow cooker with nonstick spray on the bottom and sides. Add stuffing mixture into slow cooker and cook on LOW for 4 hours. Serve and enjoy!
Recipe Created by Pamela Reed for brooklynfarmgirl.com
