This crock pot stuffing recipe will save you precious oven space during the holidays! It features torn chunks of crusty bread, seasoned with sage and thyme.
**Do ahead step** Tear bread into about 1 - 1 1/2 inch (2.5 - 3.8 cm) pieces. Spread out onto a baking tray and allow to dry out, uncovered, overnight. Or, if you don't have time, place the baking tray of torn bread chunks into a preheated 250 degrees F (130 degrees C) oven for 20 minutes. The outsides should be very dry, but the interior should still have some softness remaining.
This recipe was developed using Diamond Crystal kosher salt. To substitute table salt, use only 1/2 teaspoon.
A crock pot or slow cooker that is 3.5 - 4 quarts (3.3 L - 3.79 L) in size will work best for this recipe.
If you would like to garnish the stuffing before serving, a sprinkle of chopped parsley on top or springs of fresh thyme on the side would work well.
The nutrition information below is an estimate provided by an online nutrition calculator, and should not be considered a substitute for professional medical, health, or nutritional advice. The nutrition counts of your dish will vary based on the brands and exact amounts of ingredients used. See our full nutrition disclosure policy.
Keywords: crock pot stuffing, crockpot stuffing, stuffing in the crockpot