This is an easy way to make extra stuffing for a large crowd, saving stove space because it cooks in a slow cooker. Very tasty and moist!

Allrecipes Member

Recipe Summary test

25 mins
8 hrs 55 mins
9 hrs 20 mins
16 servings


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.

  • Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.

  • Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.


To make the slow cooker stuffing in the oven, prepare as directed using the full amount of broth. Transfer to a 9x13 inch baking dish or other large casserole dish. Bake uncovered for 45 minutes to 1 hour at 350 degrees F (175 degrees C).

This recipe is designed for use in a standard 4 quart slow cooker. Larger slow cookers will also work.

Nutrition Facts

211 calories; protein 5.4g; carbohydrates 17.4g; fat 13.6g; cholesterol 53.8mg; sodium 723.8mg. Full Nutrition

Reviews (331)

Rating: 5 stars
Excellent recipe! Only changes I made were that I added all the spices to the onions and taught me that many years ago...makes it easier to get the flavours all through the stuffing. I also finely chopped the mushrooms, so that we had the flavour, but they were disguised for the kids! Only used 2 cups of broth and cooked for about 5 1/2 hours, stirring three times to prevent sticking. All raved, thanks! Read More
Rating: 5 stars
I've made my stuffing this way for years. If you periodically add some drippings from the turkey, this will come out tasting EXACTLY like it was made inside the bird! Read More
Rating: 5 stars
AWESOME RECIPE! I cut back on the broth, too. I merely moistened my stuffing, and added touches of broth as I went along. I was procrastinating & saved this recipe for the very end. I wound up putting it in the Crock pot on high for 2 1/2 hours. The end result was moist (but not too mushy) and flavorful--with a slight crust on the bottom, as if it had been in the oven. (BTW- I couldn't imagine it being on low for four hours--way too long, in my opinion. Cut the time in half, as I did.) And stop scratching your heads over the bread cubes..I used 2 bags of Pepperidge Farm preseasoned stuffing , which complimented theherbs & spices in the recipe. I got great compliments on this dish, and it tasted better the day after. I will do my stuffing like this from now on. It's a space & time saver. Thanks for sharing. Read More