This Slow Cooker Stuffing recipe is perfect for the upcoming Thanksgiving holiday. If you’re looking for a crazy simple way that you can cook up your stuffing recipe, this is the one for you.

I’m a huge fan of stuffing but I’ve found that I don’t care for all the work that it’s taken me in the post. This is why I’m so excited to share this slow cooker stuffing recipe with every single one of you. Why spend hours of your time trying to create simple stuffing when you can let your slow cooker do all the work?

The great part about using your crockpot for this recipe is that it takes out the worry of zapping your time. While the stuffing is cooking in the slow cooker, you can be prepping all your other Thanksgiving good items that need your attention as well.

Slow Cooker Stuffing

All you need are a few simple ingredients to make this holiday favorite. But trust me, friends…it’s so simple and easy to make.

In fact, this might be one Thanksgiving recipe that you can hand off to someone else to take charge of. When you’re letting the slow cooker do all the work, you don’t have to worry about a thing!

Ingredients needed for Slow Cooker Stuffing

Non-stick spray, for Crock-Pot
1/2 cup (1 stick) salted butter
2 stalks celery, finely chopped
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 cups butternut squash, finely chopped
2 ½ teaspoons Herbes de Provence
2 Eggs, beaten
2 cups chicken broth
sea salt
resh ground black pepper
7 c. stale bread, cubed into small pieces – I used 1 loaf of Challah Bread

Tips for this crockpot stuffing recipe:

If you need to make bread stale faster, toast in the oven after cubing and allow to get slightly brown on all bits. Remove from oven and allow to cool thoroughly.
If you like your stuffing a little more on the wet side, and then add an additional ½ cup of chicken broth.

Related: Slow Cooker Corn on the Cob

How to make homemade stuffing in the slow cooker

In a large skillet over medium heat, melt butter. Once the butter has melted, add butternut squash and cook for 5-6 minutes. Then add in celery, onion, carrots, and herbes de provence.

Season with salt and pepper and cook until onions are translucent about 5 – 7 minutes. Remove from heat and allow to cool for approximately 15-20 minutes. We don’t want it too hot or you will cook the eggs and wind up with scrambled eggs.

Spray the crockpot liner with a non-stick spray. Then pour your vegetable mix, eggs, and broth. Combine well with the help of your hands a wooden spoon. Don’t over mix or you will have mush!

Cook on low for approximately 2 ½ hours. If you want a crisp top, then place in a 450-degree oven for about 5 minutes, or until lightly brown on top.

Slow Cooker Stuffing

This Slow Cooker Stuffing is so good!

Ingredients

Non-stick spray, for Crock-Pot
1/2 cup (1 stick) salted butter
2 stalks celery, finely chopped
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 cups butternut squash, finely chopped
2 ½ teaspoons Herbes de Provence
2 Eggs, beaten
2 cups chicken broth
sea salt
resh ground black pepper
7 c. stale bread, cubed into small pieces – I used 1 loaf of Challah Bread

Instructions

In a large skillet over medium heat, melt butter. Once the butter has melted, add butternut squash and cook for 5-6 minutes. Then add in celery, onion, carrots, and herbes de provence.

Season with salt and pepper and cook until onions are translucent about 5 – 7 minutes. Remove from heat and allow to cool for approximately 15-20 minutes. We don’t want it too hot or you will cook the eggs and wind up with scrambled eggs.

Spray the crockpot liner with a non-stick spray. Then pour your vegetable mix, eggs, and broth. Combine well with the help of your hands a wooden spoon. Don’t over mix or you will have mush!

Cook on low for approximately 2 ½ hours. If you want a crisp top, then place in a 450-degree oven for about 5 minutes, or until lightly brown on top.

Notes

Tips for this crockpot stuffing recipe:

If you need to make bread stale faster, toast in the oven after cubing and allow to get slightly brown on all bits. Remove from oven and allow to cool thoroughly.
If you like your stuffing a little more on the wet side, and then add an additional ½ cup of chicken broth.