Crockpot Stuffing
This easy crockpot stuffing uses rustic French bread, fresh herbs, and sautéed veggies for perfect texture and crispy edges—no oven space required.
Servings 8
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
To make this in the oven, prepare the stuffing exactly as written. Place the mixture in a greased 9x13 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!
Make-Ahead:
- 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.