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Crock Pot Stuffing

posted by Julie Evink on November 9, 2014

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45 reviews

Crock Pot Stuffing

Prep Time 30 minutes Cook Time 4 hours, 45 minutes Serves 12 servings     adjust servings


  • 1 c. butter
  • 2 c. chopped onion
  • 2 c. celery
  • 1/4 c. chopped fresh parsley
  • 2 (8 oz) cans mushrooms
  • 1 tsp poultry seasoning
  • 3 c. chicken broth
  • 16 c. dry bread cubes
  • 1 1/2 tsp salt
  • 1 1/2 tsp dry sage
  • 1/2 tsp pepper
  • 2 eggs, beaten


  1. In a skillet melt butter. Saute onions, celery, parsley and mushrooms.
  2. Place bread crumbs in a large bowl. Pour butter mixture over bread cubes, add seasonings and toss together. Stir in broth. Add beaten eggs and mix together.
  3. Pack stuffing lightly into greased slow cooker. Cook on high for 45 minutes. After 45 minutes reduce to low for 4 hours.


Nutrition Facts
Serving Size
Amount Per ServingAs Served
Calories 399kcal Calories from fat 175
% Daily Value
Total Fat 19g29%
Saturated Fat 11g55%
Transfat 1g
Cholesterol 69mg23%
Sodium 667mg28%
Carbohydrate 45g15%
Dietary Fiber 5g20%
Sugars 8g
Protein 12g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Total FatLess than65g
Sat FatLess than25g
CholesterolLess than300mg
SodiumLess than2,400mg
Total Carbohydrate300g
Dietary Fiber25g

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  • Danielle

    This looks so much better than Stove Top!

  • Ginny

    Your instructions say to saute mushrooms with the celery, onions, and parsley. I don’t see them in the ingredient list. What quantity do you recommend?

    • Julie Evink


      So sorry. It’s been updated and uses 2 (8 oz) cans mushrooms!


      • Lora

        Can you add sausage?

        • Julie Evink

          Yes I think 1 lb of sausage would work great!

  • Jane Johnson

    Thanks for this great looking recipe. Plan to make for Thanksgiving. Do you mind telling me what kind of bread crumbs you used? Thanks

  • Jane Johnson

    Sorry. Cant tell if you got the message. My question was do you mind telling me what type of bread crumbs you used? Thanks!

    • Julie Evink

      Hey Jane! The bakery department in my grocery store actually sells the pre-made bread crumbs so they are all dried and ready to go. If yours does not you can always make your own!

  • KC the Kitchen Chopper

    Pinned and Stumbled for later. Thanks for all this Crock love! I’d love to see this post shared at #theWeekendSocial. There’s still time this week. We’re live through tonight Sunday 9:00 PM EST.

  • Jocelyn+(Grandbaby+cakes)

    Now this is stuffing. Looks amazing!

  • Renee@Two+in+the+Kitchen

    This is SO making me ready for Thanksgiving!! Pinned. 🙂

  • Kelly - Life Made Sweeter

    The stuffing and sides are always my favorite part of any holiday meal and I would definitely be piling on a big heaping of this! Love that you made it in the slow cooker too:) It looks amazing! Pinning!

  • Lauren

    My Dad can’t stand mushrooms. Would leaving out the mushrooms compromise the recipe or is there a good substitute? Thanks. The recipe looks easy and tasty. And yes, I grew up on Stove Top and still love it!

  • Krista

    I’ve been making stuffing in my crock pot for the last several Thanksgiving’s and I just love the way it turns out, how simple it is to throw together, and how it frees up the oven for other things. Your recipe looks great!

  • Dianna

    Quick question, what size slow cooker do you use for this recipe?

    • Julie Evink

      I used a 6 quart slow cooker

  • Dianna

    Also, did you mean 16 cups, or oz? Just wondering if you meant oz because you can find 1 pound bags.

    • Julie Evink

      16 cups

      • Dianna

        Thanks! And in case anyone is wondering, a 12 oz bag of cubes came out to8 cups for me.

    • Heeral Patel

      What brand cubes did you use?

      • Dianna

        I think it was pepperidge farm. I couldn’t find plain, so I grabbed one I thought would compliment the flavor of the recipe, either sage or Italian.

        • Heeral Patel

          Thank you so much for the prompt response. You just saved Christmas! 🙂

  • Naomilee

    Hi. Love that I came across this recipe, I’m going to try this out this weekend. My home doesn’t do turkey day on Thursday, because of conflicting schedules with other family stuffs. Do you use dried or fresh herbs?

    Thank you!

  • Denise E.

    My family had our Thanksgiving meal last night due to conflicting schedules. I made this Crockpot Stuffing and it was fabulous! Just as tasty as in the bird stuffing! The added bonus was relieving the stress of trying to get everything done on time and scheduling oven time for everything. Thanks so much for the recipe; it’s a keeper!

    • Julie Evink

      I’m so glad you enjoyed it Denise! Brings a smile to my face to hear this!

  • Ellen

    Hi! If I leave out the eggs, will that affect anything? We’ve got people with egg allergies coming for Thanksgiving. When I make stuffing in the oven, I just leave out the eggs and it comes out fine.

    • Julie Evink

      The eggs is the binding to the stuffing so it might be a little more crumbly than if you used them. I’ve never tried not using them, but if you’ve tried it in other recipes I would guess it would be similar to that.


    Is there an error in this recipe as far as the amount of bread cubes. Did you mean to say 16 cups??? Seems like that is wrong, is this supposed to be 16 oz bag? Hope you see this tonight lol.

    • Julie Evink

      No it’s correct. This recipe calls for 16 c. Remember they will soak up the moisture and cook down quite a bit.

  • Nikki

    If this recipe is cut in half, how long do you cook for? Is it still 4 hours 45 min?

    • Julie Evink

      I would adjust cooking time to 3-4 Hours

  • Dianna

    Stopping back to add my review. Like I said earlier, I used one 12 oz bag, which effectively cut the recipe in half. I didn’t adjust the cooking time, mostly because after the initial “high” period, I forgot about it until it was time to eat. It came out wonderfully, and my husband (who is a stovetop guy, too) said it was the best homemade stuffing he has ever tried, and he actually at a large portion at dinner, rather than just trying a polite few bites. This will be my go-to stuffing recipe from now on!

  • Molly

    What are your feelings about fresh mushrooms? Canned mushrooms have always freaked me out a bit.

    • Julie Evink

      I think you’d be fine with fresh but I’d saute them in a little butter before adding them to the stuffing.

  • Casey

    Did anyone make this without mushrooms? Does it change anything? I can imagine it would, but thought I would ask.

    • Casey

      That should say CAN’T imagine it would.

    • Julie Evink

      It’s fine without mushrooms!

  • Marnie

    Has anyone ever made half of this recipe? Wondering if the cooking time for halving it is known by anyone?

  • Robin

    I’m short on time for a Friendsgiving and am thinking of making this. What are the chances this could be made the night before and then put into the crock-pot the next day?

    • Julie Evink

      I’ve never tried that Robin. I’m afraid it would soak up the moisture while it sat.

  • Shay

    I’ve been making this same recipe (minus the mushrooms) for about 20 years now. I LOVE it! I’ve taken it to potluck a and used it for holidays. Always a winner ? someone asked what bread crumbs you use, I actually just buy the ones that Peppridge Farms puts out in the bag. I’ve used the crumbs and the cubed. Both turn out great!

    • Julie Evink

      Great feedback Shay! It’s a staple recipe isn’t it!

  • Christine

    Making for sure ! Have M.S. and like that this being done in crock pot will keep the house cool. Making ham steaks in grill pan with pineapple rings. May toss small amount of raisins in stuffing.

    • Julie Evink

      Ahhh I love ham steaks with pineapple rings! MY FAVE! Enjoy everything 🙂

  • Andrea

    Just made this for a work thanksgiving potluck. I followed the recipe except I left out the mushrooms. The flavor was definitely there, but it was a little mushier than I would have liked. It was easily fixable – just spread the stuffing out on a cookie sheet and put in the oven at 300 for 20 minutes. It was definitely a hit and will make this again but maybe use a little less chicken broth next time. Thanks for the recipe!

  • Karen

    Did you use fresh parsley & dry sage? Or if you are talking about fresh sage, what would the measurement be for the dry sage?

    • Julie Evink

      Yes, fresh parsley and dry sage. I’ve updated the recipe to reflect that. Sorry!

  • Pam scott

    Just wondering if you can use half cornbread in this recipe?? It would probably take more liquid I suspect (:

    • Julie Evink

      I’m not sure Pam as I’ve never tried it this way. If you do, let me know how it goes!

  • anita

    Sorry if this is a stupid question, but if I add sausage, should I cook it first?

    • Julie Evink

      Yes cook the sausage first!

  • Josie

    Can you use fresh mushrooms instead of the can? If so how much?

    • Julie Evink

      Yes, but I would saute them first. I would do about a cup.

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