What crock pot (or slow cooker) should I use?

Any crock pot or slow cooker that is 3 1/2 quarts (3.3 L) or slightly larger will work well for this recipe.

What kind of bread should I use for crockpot stuffing?

For best results, I recommend using a bread that has some texture to it, rather than bread that is super light and pillowy. By using firmer bread, the stuffing won't be too mushy when cooked. That being said, if you really enjoy a softer, more tender texture for your stuffing, feel free to use softer bread!

Can I use pre-cut stuffing cubes instead of bread?

What makes this crock pot stuffing so special (in my opinion!) is the larger, more texture-rich chunks of real bread. This really gives the stuffing a more interesting look and feel. However, if you want to save some time, I am all for that. You can replace the bread in the recipe with an equal amount of unseasoned pre-cut stuffing cubes. You may need to add more liquid, however, because the store-bought bread cubs are drier. Take a look at the Tips and tricks section for a description of how much liquid to add to the stuffing.

Crock Pot Stuffing

Name: Crock Pot Stuffing
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: American
Ingredients: 12 cups torn bread chunks, about 1 - 1 1/2 inch pieces (preferably from a crusty, dense loaf, see note 1); 1/2 cup (113 g) unsalted butter (1 stick); 2 large eggs; 1/2 teaspoon salt, or to taste; 1 teaspoon dried thyme; 1 teaspoon dried rubbed sage; 1 cup (130 g) chopped onion; 1 cup (125 g) chopped celery; 1 cup (87 g) chopped white button mushrooms; 2 - 3 cups (473 - 710 ml) chicken or turkey broth/stock (can substitute vegetable broth); nonstick spray, butter or oil for greasing the crock pot

Crock Pot Stuffing

stuffing in crock pot with wooden spoon.

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You can make amazing stuffing in the slow cooker! This crockpot stuffing features torn chunks of crusty bread, seasoned with sage and thyme.

Author: Kate
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Yield: 8 servings 1x
Category: side dish
Method: slow cooker, crock pot
Cuisine: American

Ingredients

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12 cups torn bread chunks, about 1 - 1 1/2 inch pieces (preferably from a crusty, dense loaf, see note 1)
1/2 cup (113 g) unsalted butter (1 stick)
2 large eggs
1/2 teaspoon salt, or to taste
1 teaspoon dried thyme
1 teaspoon dried rubbed sage
1 cup (130 g) chopped onion
1 cup (125 g) chopped celery
1 cup (87 g) chopped white button mushrooms
2 - 3 cups (473 - 710 ml) chicken or turkey broth/stock (can substitute vegetable broth)
nonstick spray, butter or oil for greasing the crock pot

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Instructions

**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.

Generously spray the interior of a crock pot or slow cooker with nonstick spray (or grease well with butter or oil). (See note 2.)
Cut the butter into chunks and place into a large, microwave-safe bowl. Microwave on high for 30 seconds, stir, and microwave again in 15 second increments, stirring in between, until just melted.
Add the salt, thyme, sage, eggs, and chopped vegetables to the bowl. Stir to combine.
Add the dried bread chunks and toss together using hands or a wooden spoon until evenly mixed.
Drizzle about 1 1/2 cups (355 ml) broth over the top of the bread chunks and toss again until absorbed. Add additional broth in small amounts until the bread starts to slump in the bowl but before the bread chunks are completely saturated with broth, tossing as you add. The bread chunks should look softened but should still hold most of their shape. You will likely need about 2 - 2 3/4 cups (473 - 651 ml) broth, but the exact amount will vary based on how dry and dense the bread is and your personal preference.
Place the stuffing into the greased crock pot, spreading the top out evenly. Cover and cook on high for 2 hours. After 2 hours, check the stuffing; the internal temperature should be at least 165 degrees F. If you want the sides of the stuffing to be more crunchy, replace the lid and cook for an additional 15 - 30 minutes on high.
Serve immediately or set the crock pot to the "keep warm" setting until ready to serve (recommended only keeping 1 - 3 hours on warm before serving).

Notes

You will need about 1 to 1 1/4 loaves of bread to get the 12 cups of bread chunks, depending on the size of the loaves.

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.

Nutrition

Serving Size: 1/8 recipe
Calories: 301
Sugar: 8.4 g
Sodium: 842 mg
Fat: 14.7 g
Saturated Fat: 7.5 g
Carbohydrates: 33.8 g
Fiber: 2.2 g
Protein: 8.7 g
Cholesterol: 77 mg

Find it online: https://nibbleanddine.com/crock-pot-stuffing/