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Southern Slow Cooker Stuffing

(6 Votes)
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:
  1. 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 slow cooker. Place butter on top and cover.
  2. 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.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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

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.

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

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'!

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

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

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.

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.

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

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