Crockpot Stuffing
A cozy, rustic Thanksgiving stuffing you can make even when your oven is completely full.
When the oven is packed with turkey, casseroles, rolls, and pies, the stuffing usually becomes the problem child. This year, I skipped the oven completely and made my stuffing in the crockpot — and it turned out so good that my husband said it was his favorite stuffing I’ve ever made.
It has everything you want in a classic holiday stuffing: rustic torn bread, buttery sautéed vegetables, fresh herbs, a tender center, and perfectly crispy edges that form around the sides of the slow cooker. It’s hands-off, it’s reliable, and it frees up all that precious oven space during the busiest cooking day of the year.
And check out these other great recipes while you are here!
Garlic Cheddar Mashed Potatoes
The Ultimate Green Bean Casserole
Creamy Stovetop Mac and Cheese
Table of contents
How Crockpot Stuffing Compares to the Oven
This slow cooker version gives you everything an oven-baked stuffing does:
- Crispy golden edges around the sides
- A soft, moist, not-soggy center
- Rich flavor from fresh herbs and sautéed veggies
- No babysitting or stirring
- Frees up space for the turkey and everything else
- Holds beautifully on “warm” for serving
Ingredients
Bread
- 1 loaf French bread (Walmart standard loaf), sliced then torn into rustic chunks
- Dry in a low oven OR simply leave the sliced bread out overnight
- Rustic tearing gives this stuffing the perfect hearty texture.
Butter
- 6 tablespoons butter
- Used to sauté the veggies and bloom the herbs for maximum flavor.
Vegetables
- 1 large onion, diced
- 3–4 celery ribs, diced
- 4–5 cloves garlic, minced
- Sautéing them first brings out sweetness and eliminates any raw taste.
Fresh Herbs
- 1 tablespoon fresh sage
- ½ tablespoon fresh thyme
- 1 teaspoon fresh rosemary, finely minced
- 2 tablespoons fresh parsley
- These give the stuffing that bright, cozy, classic flavor without the need for poultry seasoning.
Seasoning
- 1 tablespoon Knorr chicken bouillon powder
- ½ teaspoon black pepper
- This may not seem like a lot, but there is a lot of flavor coming from the fresh herbs and the Knorr chicken bouillon is packed with flavor!
Broth
- 2 cups chicken broth
- Just enough to moisten the bread without turning it soggy.
What You’ll Love About This Recipe
- No oven space required
- Crispy edges + soft, custardy center
- Truly hands-off cooking
- Rustic torn bread gives unbeatable texture
- Fresh herbs make it taste like restaurant-style stuffing
Instructions
This is just a summary, the full recipe is below!
Slice the French bread into 1-inch slices, then tear the slices into rustic chunks.
Dry the bread by either:
- Leaving it out overnight, or
- Drying it in a 225-250°F oven until firm (not browned)
In a large skillet, melt the butter over medium heat.
Add onion, celery, and garlic.
Cook for 7–8 minutes, until softened.
Stir in the fresh sage, thyme, rosemary, and parsley.
Add the Knorr bouillon powder and pepper.
Let everything cook together for 1–2 minutes so the flavors bloom.
Add the dried bread to a greased 6-quart slow cooker. Pour the hot vegetable-and-herb mixture over the dried bread.
Gently stir to distribute the veggies throughout the bread. Pour 2 cups of chicken broth evenly over the top.
Give it a good stir to ensure even moisture.
Cover and cook on HIGH for 1.5 – 2 hours.
Do not stir while cooking — this keeps the top fluffy and lets the edges crisp. Fluff with a fork and serve warm.
The sides should be crispy, the middle soft, and the herbs fragrant.
Tips for Success
- Allow the bread to fully dry — this is the secret to non-soggy stuffing.
- Don’t stir during cooking unless you want a softer texture.
- Add a splash more broth at the end if you prefer a very moist stuffing.
- If reheating leftovers, crisp them in a skillet for best texture.
- This recipe should serve 8 people as long as there is plenty of other food being served, but I ALWAYS like to double or even triple the recipe when serving for a crowd because it always seems to disappear fast!
How To Bake it in the Oven:
To make this in the oven, prepare the stuffing exactly as written. Place the mixture in a greased 9×13 baking dish. Cover with foil and bake at 350 degrees for 25 minutes. Remove the foil and bake another 10-20 minutes depending on how crispy you want the top!
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Crockpot Stuffing
Ingredients
- 1 Loaf French Bread, sliced and torn into small pieces, dried any kind of sturdy, crusty bread will work, such as Italian or sourdough
- 6 tbsp Unsalted Butter
- 1 large Onion, diced
- 3-4 Ribs of Celery, diced
- 4-5 Garlic Cloves, minced
- 1 tbsp Fresh Sage, finely chopped 1 tsp dried sage
- 1/2 tbsp Fresh Thyme, finely chopped 1/2 tsp dried thyme
- 1 tsp Fresh Rosemary, finely minced 1/4 tsp dried rosemary
- 2 tbsp Fresh Parsley, chopped 2 tsp dried parsley
- 1 tbsp Knorr Bouillon Chicken Powder
- 1/2 tsp Black pepper
- 2 Cups Low Sodium Chicken Broth
Instructions
- Place dried torn French bread into a greased 6-quart crockpot.
- Melt butter in a skillet; sauté onions, celery, and garlic for 7–8 minutes.
- Add sage, thyme, rosemary, and parsley; cook 1–2 minutes. Stir in bouillon and black pepper.
- Pour mixture over bread and gently fold together.
- Add 2 cups broth and lightly stir to moisten.
- Cook on HIGH for 1.5 – 2 hours without stirring or taking the lid off. Fluff and serve.Add more broth if you prefer a softer texture.
Notes
- Tear the bread up to 24 hours ahead and let it dry on the counter.
- Sauté the vegetables and chop the herbs the day before.
- Store leftovers in the fridge for up to 3 days.
- Reheat in the microwave or crockpot; crisp in a skillet if desired.
