Take advantage of your slow cooker and make Crock Pot Stuffing for Thanksgiving this year! Classic savory stuffing is gussied up with apples, cranberries, and pecans in this crowd-pleasing recipe.
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Crock pot stuffing is EASY stuffing!
Not only is crock pot stuffing more low maintenance than traditional stuffing cooked in the oven (the same can be said for Crockpot Mashed Potatoes), there’s a strong argument that it actually tastes better.
The texture is perfect! Stuffing made in the slow cooker stays more moist in the center and has more surface area for the delightfully crispy, golden edges.
Plus, outsourcing the stuffing to the slow cooker means your coveted oven space will be free for other endeavors on Thanksgiving and beyond.
And by “endeavors,” I mean whiskey pecan-topped Glazed Sweet Potatoes, Homemade Scalloped Potatoes, Healthy Sweet Potato Casserole, and Brussels Sprouts Casserole. (I suppose you might want to squeeze the turkey in the oven too.)
I’ve made a dozen different stuffing varieties over the years: Chestnut Stuffing, Crockpot Wild Rice Stuffing, Stuffing Muffins, and Cornbread Stuffing. I adore each, but this crock pot stuffing is the combination of ingredients I return to again and again.
5 Star Review
“EVERYONE raved!! I definitely will bring this next year AND the next! It was so easy.”
— Sandy —
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
Bread. High-quality artisan bread can make all the difference in a homemade stuffing recipe. Whole grain rustic bread or sourdough bread is the best bread for stuffing.
Pecans. I love adding pecans to this stuffing recipe. They add a wonderful nutty flavor and crunch. Both walnuts and almonds would also be tasty.
Onions and Celery. Aromatics that add flavor to classic stuffing recipes (and crock pot stuffing too!).
Herbs. Fresh sage and thyme add a cozy, subtle earthiness that tastes like pure fall goodness.
Apple. For the ideal texture, choose a crisp apple like Granny Smith, Honeycrisp, Fuji, or Pink Lady.
Dried Cranberries. I love the touch of chewy sweetness that dried cranberries add to the stuffing.
Recipe Upgrades
If you’d like to take this crock pot stuffing to the next level, you can add sausage (I use turkey or chicken sausage) or sautéed mushrooms.
Just be sure to watch the capacity of your crock pot. You may need to cut down on the other mix-ins a bit to ensure it doesn’t overflow.
How to Make Stuffing in a Crock Pot
Toast. Toast the bread cubes in the oven at 350 degrees F for 12 minutes. Add the nuts and continue toasting. Transfer to the slow cooker.
Cook the Aromatics. Sauté the onions and celery. Stir in the herbs, then pour the mixture into the slow cooker.
Assemble. Stir in the apple and cranberries. Whisk together the eggs and broth, then fold the mixture into the slow cooker.
Cook. Lay a towel over the slow cooker, then cover with the lid (stuffing should be cooked covered). Cook on LOW for 3 to 4 hours. Top with fresh parsley and ENJOY!
Tip!
I do not recommend cooking this recipe on HIGH, as it may not cook all the way through before the edges begin to burn.
What to Serve With Crock Pot Stuffing
Special Occasion Mains. Like Thanksgiving Turkey and Baked Ham.
Sunday Dinner Staples. We’re talking Air Fryer Whole Chicken and Instant Pot Roast!
Holiday Faves. Can you even have stuffing without pairing it with your Best Mashed Potatoes Recipe and Cranberry Orange Sauce?!
Leftover Ideas
Use leftovers to make these simple and delicious Cheesy Breakfast Stuffing Cakes.
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Crock Pot Stuffing
Best ever Crockpot Stuffing with apples and herbs! The slow cooker keeps the stuffing warm, frees up the oven and is great for a crowd.
1cuproughly chopped pecanswalnuts, or almonds (pecans are my favorite for stuffing)
1tablespoonextra-virgin olive oil
1tablespoonunsalted butter
2medium yellow onionsdiced
1teaspoonkosher salt
¼teaspoonground black pepper
4large stalks celerydiced
¼cupfinely chopped fresh sage leaves
6sprigs thymeleaves stripped off (discard the tough stems)
1crisp applesuch as Granny Smith, Honeycrisp, Fuji, or Pink Lady (I left the peels on, but you can peel if you prefer), medium diced
1cupreduced-sugar dried cranberries
2large eggslightly beaten
3cupsreduced-sodium turkey broth or chicken broth
Fresh parsleyoptional for serving
Instructions
Lightly coat a 6- or 7-quart slow cooker with nonstick spray. Position oven racks in the upper and lower thirds of your oven and preheat your oven to 350 degrees F. Spread the bread cubes in a single layer on two large, rimmed baking sheets.
Bake for 12 minutes, then stir the bread cubes and sprinkle the nuts over the top. Continue baking until the nuts are toasted and crisp and the bread cubes are dry, about 5 to 8 additional minutes. Watch the nuts very carefully towards the end so that they do not burn. Remove from the oven and place immediately in the prepared slow cooker.
Meanwhile, heat the olive oil and butter in a large nonstick skillet over medium. Once the oil is hot and the butter is melted, add the onions, salt, and pepper. Cook until the onions begin to soften, about 5 minutes. Add the celery and continue cooking until the celery is soft and the onions are golden, about 5 to 8 additional minutes.
Stir in the sage and thyme and let cook 1 additional minute. Add to the slow cooker with the bread cubes.
Add the diced apple and cranberries to the slow cooker, then with a large spoon, very gently stir to evenly distribute. In a separate bowl, whisk the eggs and broth until well combined. Pour over the bread-cube mixture, then fold gently to combine. Let the mixture sit a few minutes, then fold again so that the bread is evenly moistened.
Lay a clean kitchen towel or a double layer of paper towels over the top of the slow cooker so that you have overhang on all sides. This will help absorb moisture. Cover, letting the paper towel poke out the sides of the lid, and cook on low for 3 to 4 hours, until lightly crisp around the edges and set in the center. If desired, sprinkle with fresh parsley. Serve warm.
Video
Notes
TO MAKE AHEAD: You can individually prep all the stuffing components (bread and nuts, vegetables, egg-and-broth mixture), then store them separately, keeping the bread/nuts at room temperature and the rest in the refrigerator. Combine just before cooking.
TO STORE: Refrigerate stuffing in an airtight storage container for up to 4 days.
TO REHEAT: Gently rewarm leftovers in a baking dish in the oven at 350 degrees F. You can also keep stuffing warm in a slow cooker on the “warm” setting.
TO FREEZE: Freeze stuffing in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
I do not recommend cooking this recipe on high, as it may not cook all the way through before the edges begin to burn.
