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Southern Slow Cooker Stuffing
(11 Votes)
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- 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.
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pjshif 9630149
Nov 20, 2016
If I double the recipe, how much longer do I need to cook it?
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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!
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aavibb 0568886
Nov 23, 2015
will it be okay to sub like the stuffing mix that comes in the bag
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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!
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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!!!!
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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
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annmikepatterson 5394638
Dec 27, 2014
how do you make day old bread? do you just leave it out overnight? Please advise. Thanks so much!
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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.
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annmikepatterson 5394638
Dec 13, 2014
do you have a cornbread recipe or brand to use with this recipe?
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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'!
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jhgrhm 0803019
May 03, 2014
Love the taste and the convenience. It stays moist even as a leftover.
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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?
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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.
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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.
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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.
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