Southern Slow Cooker Stuffing

SERVES: 10

COOK TIME: 2 Hr

No need to worry about lack of oven space this Thanksgiving. Our Southern Slow Cooker Stuffing allows you to free up some room without sacrificing taste, all with the help of your slow cooker. Just mix, pour, and set and your side dish is ready to go!

What You'll Need

2 (10-1/2-ounce) cans cream of chicken soup
2 (10-1/2-ounce) cans condensed chicken broth
4 eggs, lightly beaten
1/2 cup chopped celery
1/2 cup chopped onion
1 tablespoon poultry seasoning
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 (16-ounce) corn bread or 6 corn bread muffins, crumbled
8 slices day-old bread, crumbled
4 tablespoons (1/2 stick) butter, cut into chunks

What to Do

In a large bowl, combine soup, broth, eggs, celery, onion, poultry seasoning, sugar, salt, and pepper; mix well. Stir in corn bread and day-old bread and pour into (3 quart or larger) slow cooker. Place butter on top and cover.
Cook on high 2 hours or on low 4 hours, or until firm and browned around edges.

Notes

If you'd like to check out another stuffing option, here's our recipe for Cranberry Nut Stuffing.

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msdeb21

Nov 15, 2018

I am looking forward to making this for the holidays. I like cornbread stuffing, and I like that I can make this recipe in my slow cooker. I haven't made stuffing from scratch in many years, so I know my family will be impressed. A lot of times we have a turkey breast instead of a whole turkey, so this will make a great side dish.

pjshif 9630149

Nov 20, 2016

If I double the recipe, how much longer do I need to cook it?

Test Kitchen Team

Nov 21, 2016

Hello! If you would like to double this recipe, you will need to increase the cooking time by 1 hour. For example, you would bake it on high for 3 hours or low for 5 hours. Enjoy!

aavibb 0568886

Nov 23, 2015

will it be okay to sub like the stuffing mix that comes in the bag

Test Kitchen Team

Nov 24, 2015

Hello! Yes, you can substitute with packaged stuffing cubes. However, we haven't tried it this way, so we're not exactly sure how many bags you would need to use. Enjoy!

scotlin41 9586626

Nov 18, 2015

I used a 4 qt. slow cooker it turned out just fine. You did not say what size to use!!!!

scotlin41 9586626

Nov 18, 2015

Yes this is very moist and very tasty will continue to make this every year with Turkey. But did not like the sugar in it so made it without the sugar taste better to me

annmikepatterson 5 394638

Dec 27, 2014

how do you make day old bread? do you just leave it out overnight? Please advise. Thanks so much!

Test Kitchen Team

Dec 29, 2014

It's better to make stuffing with day-old bread because it doesn't absorb as much liquid. If you don't have day-old bread, you can cut fresh bread into cubes and leave it out on the counter for a few hours.

annmikepatterson 5 394638

Dec 13, 2014

do you have a cornbread recipe or brand to use with this recipe?

Test Kitchen Team

Dec 15, 2014

Hey there. When the test kitchen made this recipe we used store bought, all ready made cornbread or corn muffins. You can find these in your local grocery store's bakery section. Happy cookin'!

jhgrhm 0803019

May 03, 2014

Love the taste and the convenience. It stays moist even as a leftover.

sukidogs 6902019

Jan 30, 2014

i just found this recipe and it sounds delicious. if i were short on time, could i bake it about 30 minutes or so?

Member 7617224

Nov 29, 2013

Tried this, with a few modifications to accommodate a vegetarian family member: cream of mushroom soup, vegetable broth, and we didn't use the eggs. About halfway through the 4hours, stirred it some to move the drier top bread cubes to the bottom. Got rave reviews.

tashink 1204307

Nov 29, 2013

We loved this at our Thanksgiving Day meal. Everyone did. I substituted stove top stuffing in box for the bread and cornbread and it worked just fine. Delicious! Thanks.

calyxjd 7980954

Nov 28, 2013

I was skeptical about stuffing in the crockpot, but this is delicious! Will definitely make this again! Btw, I made it using pumpkin cornbread.