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Crock Pot Stuffing (+Video)

No Thanksgiving or Christmas meal is complete without stuffing! This Crock Pot Stuffing recipe is easily made with bread, sausage, celery, onions and seasonings!

AN EASY HOMEMADE STUFFING RECIPE

Making the stuffing in the slow cooker keeps the stuffing moist and lets you get it going first thing on Thanksgiving morning. You just let it cook, then you can switch your slow cooker over to the warm setting until you are ready for your holiday dinner! This will become your new favorite way to make it!

Crock Pot Stuffing recipe shown in an oval slow cooker, spoon scooping some stuffing out of the slow cooker.

TIPS FOR MAKING THE BEST STUFFING:

  • I am using the cubed bread stuffing here. You can use the regular bagged herbed stuffing that is not cubed or you can use a bagged cornbread stuffing as well.
  • Also, if you like a more ‘wet’ stuffing, just add more chicken broth or stock until it reaches your desired consistency.
  • I tested this recipe using two different types of slow cookers (as you can see in photos below): a casserole slow cooker and a deeper oval slow cooker. Both worked well for this recipe; although, I think the oval slow cooker gives you a bit more room to work with.

WHAT IS THE DIFFERENCE BETWEEN STUFFING AND DRESSING?

Do you call this stuffing or dressing? I got into this discussion with a friend recently and he said that he had studied the history of this side dish for his cookbook and found that dressing was cornbread based and stuffing is made with cubed white or wheat bread. I love food history like that! Either way you enjoy it – it is a comfort dish for many of us!

The Best Crock Pot Stuffing recipe from The Country Cook, cooked stuffing shown in a black, oval slow cooker.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • salted butter
  • celery
  • onion
  • salt & pepper
  • mild Italian ground sausage
  • poultry seasoning
  • dried sage
  • dried marjoram
  • eggs
  • chicken stock
  • dried, cubed bread stuffing
Italian ground sausage, chicken stock, stuffing mix, eggs, poultry seasoning, sage, butter.

HOW TO MAKE THE BEST CROCK POT STUFFING:

In a large skillet, over medium heat, melt butter.

melted butter in a pan.

Add in celery and onion. Season with salt & pepper.

celery, onion, salt and pepper in a skillet.

Once celery and onion have begun to soften, add in ground sausage.

ground sausage with celery and onion in a skillet.

Then stir in poultry seasoning, sage and marjoram. Cook meat until no longer pink (breaking it up into crumbles as it cooks.)

poultry seasoning added to sausage and celery and onion.

In a bowl, whisk together eggs and chicken stock.

beaten eggs in a bow.l

Once sausage is fully cooked, take off heat. Note: this sausage produces hardly any grease. If you get a lot of grease from your sausage, you’ll want to drain the excess after cooking. Then stir in chicken stock mixture. Stir well.

chicken stock and eggs added to cooked sausage.

Pour bags of stuffing into your 4-quart (or larger) slow cooker. The crock pot below is the casserole crock pot and it’s a 3.5 quart. I think it will depend on the shape of your slow cooker. I don’t think I’d recommend making this in a round slow cooker.

dried bread cubes in slow cooker.

Then pour all of the sausage mixture into your crock pot with the bread stuffing. Gently stir mixture until combined. Cover and cook on low for 3-4 hours. Depending on the shape of your crock pot, the time may vary. If you have a deep crock pot, I would suggest stirring the mixture once every hour.    

crock pot dressing (before cooking) in a rectangle slow cooker.

It should be moist but still fluffy when done.  

The Best Crock Pot Stuffing (Dressing) showing in a black oval crock pot and sprinkled with chopped parsley.

CRAVING MORE RECIPES?

The Best Crock Pot Stuffing

Crock Pot Stuffing (+Video)

No Thanksgiving or Christmas meal is complete without stuffing! This Crock Pot Stuffing recipe is easily made with bread, sausage, celery, onions and seasonings!
5 from 50 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 12

Ingredients

  • ½ cup (1 stick) salted butter
  • 1 ½ cups finely chopped celery
  • 1 medium onion, finely diced
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 pound ground Mild Italian Sausage
  • 1 teaspoon poultry seasoning
  • 1 teaspoon dried sage
  • ½ teaspoon dried marjoram
  • 2 large eggs, beaten
  • 1 (32 oz) contaner chicken stock
  • 2 (12 oz) packages dried cubed bread stuffing

Instructions

  • In a large skillet, over medium heat, melt butter.
  • Add in celery and onion.
  • Season with salt & pepper and stir.
  • Once celery and onion have begun to soften, add in ground sausage.
  • Then stir in poultry seasoning, sage and marjoram.
  • Cook meat until no longer pink (breaking it up into crumbles as it cooks.)
  • In a separate bowl, whisk together eggs and chicken stock.
  • Once sausage is fully cooked, take off heat. Then stir in chicken stock mixture.
  • Pour bags of stuffing into your 4-quart (or larger) slow cooker.
  • Then pour all of the sausage mixture into your crock pot with the bread stuffing.
  • Gently stir mixture until combined.
  • Cover and cook on low for 3-4 hours.

Video

Notes

  • This sausage produces hardly any grease. If you get a lot of grease from your sausage, you’ll want to drain the excess after cooking. Depending on the shape of your crock pot, the time may vary. If you have a deep crock pot, I would suggest stirring the mixture once every hour. It should be moist but still fluffy when done.
  • I am using the cubed bread stuffing here. You can use the regular bagged herbed stuffing that is not cubed or you can use a bagged cornbread stuffing as well.
  • Also, if you like a more ‘wet’ stuffing, just add more chicken broth or stock until it reaches your desired consistency.
  • I tested this recipe using two different types of slow cookers: a 3.5 quart casserole slow cooker (as you can see in the photos above) and an 4 quart oval slow cooker (also pictured above.)  Both worked well for this recipe; although, I think the oval slow cooker gives you a bit more room to work with. I would not recommend a round slow cooker for this recipe. 
Course: Side Dish
Cuisine: American

Nutrition

Calories: 402kcal | Carbohydrates: 15g | Protein: 9g | Fat: 33g | Sodium: 869mg | Fiber: 2g | Sugar: 2g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

Originally published: November 2015
Updated & republished: November 2020

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45 Comments

  1. 5 stars
    We did a trial run of this stuffing before Thanksgiving – you never want to try a new recipe on Thanksgiving, right? It is so good and honestly, it is better than my Mom and Meemaw’s homemade stuffing (don’t tell her I said so – it’s been in the family FOREVER!) I made it in a 5 quart oval slow cooker and worked perfect – thank you!

  2. 5 stars
    Thank you for this fantastic recipe. I made it today and plan to make it for Thanksgiving. It’s perfect—-easy to make and delicious. That will help relieve some of the stress of cooking on Thanksgiving.