20 Savory Crockpot Stuffing Recipes for Holidays

Zesty holiday flavors are just a crockpot away! As the festive season approaches, nothing says comfort like savory stuffing that practically cooks itself. These 20 slow-cooker recipes will fill your home with delicious aromas while freeing up precious oven space. From classic herb-infused bread stuffings to creative twists with sausage and veggies, get ready to discover your new holiday favorite. Let’s dive into these mouthwatering options!

Classic Herb Crockpot Stuffing

Let’s be real—most holiday stuffing tastes like seasoned cardboard, but this herb-packed crockpot version will make you the undisputed MVP of Thanksgiving. Loaded with savory herbs and cooked to fluffy perfection, it’s the side dish that might just steal the turkey’s thunder.

Ingredients

• Bread cubes – 8 cups
• Unsalted butter – ½ cup
• Yellow onion – 1 large, diced
• Celery – 2 stalks, diced
• Chicken broth – 2 cups
• Eggs – 2 large
• Dried sage – 2 tsp
• Dried thyme – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Spread 8 cups of bread cubes in a single layer on a baking sheet.
2. Toast the bread cubes in a 300°F oven for 15 minutes, or until lightly golden and dry to the touch—this prevents soggy stuffing.
3. Melt ½ cup unsalted butter in a large skillet over medium heat.
4. Add 1 large diced yellow onion and 2 diced celery stalks to the skillet.
5. Sauté the vegetables for 8–10 minutes, stirring occasionally, until the onion is translucent and the celery is tender.
6. Transfer the toasted bread cubes to a large mixing bowl.
7. Pour the sautéed vegetables and any remaining butter from the skillet over the bread cubes.
8. In a separate bowl, whisk together 2 cups chicken broth, 2 large eggs, 2 tsp dried sage, 1 tsp dried thyme, 1 tsp salt, and ½ tsp black pepper until fully combined.
9. Pour the broth mixture over the bread and vegetables, then gently fold everything together until evenly moistened—don’t overmix to keep the texture light.
10. Grease the inside of a 6-quart crockpot with non-stick spray or butter.
11. Spoon the stuffing mixture into the crockpot and spread it evenly.
12. Cover and cook on low heat for 4 hours, or until the top is firm and the edges are lightly crisped.
13. Let the stuffing rest for 10 minutes before serving to allow the flavors to meld.

What you’ll get is a stuffing that’s fluffy in the middle with delightfully crispy edges, bursting with savory herb flavor. Try serving it alongside roasted chicken or even stuffing it into bell peppers for a fun twist—leftovers (if there are any) make a killer breakfast hash base.

Sausage and Apple Crockpot Stuffing

Dare we say this might just be the coziest thing to ever happen to your slow cooker? This sausage and apple crockpot stuffing is basically Thanksgiving in a bowl, minus the family arguments about politics. It’s the side dish that secretly wants to be the main event.

Ingredients

• Italian sausage – 1 lb
• Bread cubes – 8 cups
• Apple – 1 large, diced
• Onion – 1 medium, chopped
• Celery – 2 stalks, chopped
• Chicken broth – 2 cups
• Butter – ½ cup, melted
• Sage – 2 tsp dried
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Brown 1 lb Italian sausage in a skillet over medium-high heat for 8-10 minutes until fully cooked, breaking it into crumbles with a spatula.
2. Transfer the cooked sausage to your crockpot, leaving any rendered fat in the skillet.
3. Sauté 1 chopped onion and 2 chopped celery stalks in the same skillet over medium heat for 5-7 minutes until softened.
4. Add the sautéed vegetables to the crockpot with the sausage.
5. Combine 8 cups bread cubes, 1 diced apple, 2 tsp dried sage, 1 tsp salt, and ½ tsp black pepper in the crockpot.
6. Pour 2 cups chicken broth and ½ cup melted butter over the bread mixture, then toss gently until evenly moistened.
7. Cover and cook on high for 2 hours or on low for 4 hours, stirring once halfway through to ensure even cooking.
8. Check for doneness by inserting a knife into the center—it should come out hot and the top should be lightly crisped.

Just imagine that perfect contrast: crispy golden edges giving way to a moist, savory interior where sweet apple chunks pop against herby sausage. Serve it piled high alongside roast chicken, or get wild and stuff it into hollowed-out acorn squash for an edible autumn bowl situation.

Cranberry Pecan Crockpot Stuffing

Unbelievably, the most fought-over Thanksgiving side dish just got a major upgrade that requires approximately zero culinary skills. This cranberry pecan crockpot stuffing basically makes itself while you focus on more important things—like arguing with relatives about politics or stealing extra dinner rolls.

Ingredients

– Cubed bread – 8 cups
– Unsalted butter – ½ cup
– Yellow onion – 1 cup chopped
– Celery – 1 cup chopped
– Chicken broth – 2 cups
– Dried cranberries – 1 cup
– Pecans – 1 cup chopped
– Eggs – 2 large
– Fresh sage – 2 tbsp chopped
– Salt – 1 tsp
– Black pepper – ½ tsp

Instructions

1. Spread 8 cups of cubed bread evenly on a baking sheet.
2. Toast the bread in a 300°F oven for 15 minutes until lightly crisp and dry.
3. Melt ½ cup unsalted butter in a large skillet over medium heat.
4. Add 1 cup chopped yellow onion and 1 cup chopped celery to the skillet.
5. Sauté the vegetables for 8-10 minutes until translucent and fragrant.
6. Tip: Don’t rush this step—properly softened veggies prevent crunchy bits in your finished stuffing.
7. Transfer the toasted bread cubes to a large mixing bowl.
8. Pour the sautéed vegetable mixture over the bread and toss to combine.
9. Add 1 cup dried cranberries and 1 cup chopped pecans to the bowl.
10. In a separate small bowl, whisk together 2 cups chicken broth and 2 large eggs until fully incorporated.
11. Tip: Whisk vigorously to avoid stringy egg whites in your final dish.
12. Pour the liquid mixture evenly over the bread and vegetable combination.
13. Add 2 tbsp chopped fresh sage, 1 tsp salt, and ½ tsp black pepper.
14. Gently fold everything together until all ingredients are moistened and distributed.
15. Transfer the complete mixture to a 6-quart slow cooker.
16. Cover the slow cooker and cook on high for 2 hours.
17. Tip: Resist peeking during cooking—each lift of the lid adds 15-20 minutes to your cooking time.
18. After 2 hours, remove the lid and check that the internal temperature reaches 165°F.
19. Fluff the stuffing gently with a fork before serving. Keep this glorious creation warm in the crockpot until ready to devour. Know that you’ve achieved stuffing perfection when you get that crispy top layer giving way to a moist, savory interior. The tart cranberries and toasty pecans create little explosions of flavor that’ll have your guests fighting for the last scoop—maybe hide some for yourself before serving.

Cornbread and Sage Crockpot Stuffing

Crisp autumn air calls for cozy comfort food, and this cornbread and sage stuffing answers with a warm, savory hug straight from your crockpot. Forget dry, crumbly stuffing disasters—this version stays miraculously moist while developing those crave-worthy crispy edges we all fight over. It’s the holiday side dish that might just steal the turkey’s thunder, and honestly, it deserves to.

Ingredients

Cornbread – 6 cups
Unsalted butter – ½ cup
Yellow onion – 1 large
Celery – 3 stalks
Fresh sage – ¼ cup
Chicken broth – 2 cups
Eggs – 2 large
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Cut the cornbread into 1-inch cubes and spread them in a single layer on a baking sheet.
2. Bake the cornbread cubes at 300°F for 20 minutes until lightly toasted and dry to the touch.
3. Melt the unsalted butter in a large skillet over medium heat.
4. Dice the yellow onion and celery into ¼-inch pieces.
5. Sauté the onion and celery in the melted butter for 8-10 minutes until translucent and fragrant.
6. Chop the fresh sage leaves finely.
7. Transfer the toasted cornbread cubes to the crockpot.
8. Add the sautéed vegetables and chopped sage to the crockpot.
9. Whisk together the chicken broth, eggs, salt, and black pepper in a medium bowl until fully combined.
10. Pour the liquid mixture evenly over the cornbread and vegetable mixture in the crockpot.
11. Gently fold all ingredients together until the cornbread is uniformly moistened.
12. Cover the crockpot and cook on high for 2 hours or on low for 4 hours until the top is golden and the center reaches 165°F.
13. Remove the lid for the final 30 minutes of cooking to allow the top to crisp up.

Velvety soft with crispy golden edges, this stuffing delivers the perfect textural contrast in every bite. The cornbread base soaks up all that savory goodness while the fresh sage adds an earthy warmth that pairs beautifully with roasted turkey or even as a standalone meal. Try serving it topped with a fried egg for breakfast the next day—because leftovers this good deserve an encore performance.

Wild Mushroom Crockpot Stuffing

Y’all know that feeling when your oven is already occupied with the turkey, but you still need that glorious stuffing? This wild mushroom crockpot version solves all your Thanksgiving real estate problems while delivering insane flavor.

Ingredients

• Bread cubes – 8 cups
• Wild mushrooms – 1 lb
• Butter – ½ cup
• Onion – 1 large
• Celery – 2 stalks
• Chicken broth – 2 cups
• Eggs – 2
• Fresh sage – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Chop 1 large onion and 2 celery stalks into ¼-inch pieces.
2. Slice 1 lb wild mushrooms into ½-inch thick pieces.
3. Melt ½ cup butter in a large skillet over medium heat.
4. Sauté onion and celery in melted butter for 5 minutes until translucent.
5. Add mushrooms to skillet and cook for 8 minutes until browned and liquid evaporates.
6. Whisk 2 eggs with 2 cups chicken broth in a large bowl.
7. Combine 8 cups bread cubes with mushroom mixture in the bowl.
8. Chop 2 tbsp fresh sage and mix into stuffing along with 1 tsp salt and ½ tsp black pepper.
9. Transfer mixture to a 6-quart crockpot and press down gently.
10. Cook on HIGH for 2 hours or LOW for 4 hours until internal temperature reaches 165°F.
11. Remove lid and let rest for 15 minutes before serving to allow steam to escape.

Outrageously good doesn’t even cover it—this stuffing emerges with crispy golden edges against a pillowy interior that’s soaked up all that mushroom umami. The wild mushrooms give it an earthy depth that makes even the turkey jealous, and it’s fantastic served alongside roasted Brussels sprouts or crumbled over mashed potatoes for the ultimate comfort food mashup.

Bacon and Onion Crockpot Stuffing

Let’s be real—most stuffing recipes require more oven-watching than a dramatic season finale, but this bacon and onion crockpot version lets you skip the stress and dive straight into flavor town. Loaded with savory bacon, sweet caramelized onions, and all the cozy vibes, it’s the side dish that practically cooks itself while you focus on more important things, like sneaking extra bacon bits.

Ingredients

• Bacon – 8 slices
• Yellow onion – 1 large
• Day-old bread cubes – 8 cups
• Chicken broth – 2 cups
• Unsalted butter – ½ cup
• Eggs – 2
• Fresh parsley – ¼ cup
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Cook 8 slices of bacon in a large skillet over medium heat until crispy, about 8–10 minutes, then transfer to a paper towel-lined plate.
2. Dice 1 large yellow onion and sauté it in the bacon drippings over medium heat until golden brown and caramelized, about 10 minutes.
3. Place 8 cups of day-old bread cubes into a 6-quart crockpot.
4. Whisk 2 cups of chicken broth, 2 eggs, ¼ cup chopped fresh parsley, 1 tsp salt, and ½ tsp black pepper in a medium bowl until fully combined.
5. Crumble the cooked bacon and add it to the crockpot along with the sautéed onions.
6. Pour the broth mixture evenly over the bread, bacon, and onions, then gently toss with a large spoon to coat everything.
7. Dot the top with ½ cup of unsalted butter, cut into small pieces.
8. Cover and cook on high for 2 hours or on low for 4 hours, until the top is golden and the edges are crisp.
9. Let the stuffing rest uncovered for 10 minutes before serving to allow the texture to set.

Just imagine pulling apart fluffy, savory bites with crispy bacon edges and buttery, golden bread—each spoonful is a hug in food form. Serve it piled high next to roasted turkey or spooned over mashed potatoes for a carb-on-carb dream, because why choose when you can have it all?

Maple Glazed Crockpot Stuffing

Hallelujah, folks—your search for the ultimate holiday side dish that practically makes itself is officially over! This maple-glazed crockpot stuffing is the lazy cook’s dream come true, delivering all the cozy, carb-loaded comfort without any of the oven-wrestling drama.

Ingredients

Bread cubes – 8 cups
Butter – ½ cup
Maple syrup – ¼ cup
Chicken broth – 1 ½ cups
Egg – 1
Salt – 1 tsp
Black pepper – ½ tsp
Sage – 1 tsp
Onion – 1 cup, diced
Celery – 1 cup, diced

Instructions

1. Grease the inside of your crockpot with 1 tablespoon of butter to prevent sticking. 2. Melt the remaining butter in a large skillet over medium heat. 3. Add the diced onion and celery to the skillet and sauté for 5–7 minutes, until the onion is translucent and the celery is slightly softened. 4. In a large mixing bowl, whisk together the maple syrup, chicken broth, and egg until fully combined. 5. Stir the sautéed onion and celery into the liquid mixture. 6. Add the bread cubes to the bowl and gently toss until all pieces are evenly coated. 7. Sprinkle in the salt, black pepper, and sage, then mix again to distribute the seasonings. 8. Transfer the mixture to the greased crockpot and spread it into an even layer. 9. Cover the crockpot and cook on low heat for 3–4 hours, until the top is golden and the edges are crisp. 10. Let the stuffing rest uncovered for 10 minutes before serving to allow the texture to set. Every bite of this stuffing is a glorious contrast—crispy on top, tender underneath, with a sweet maple kiss that balances the savory herbs perfectly. Elevate your leftovers by frying scoops in a buttered skillet for a next-day stuffing pancake, or crumble it over roasted Brussels sprouts for a crunchy, flavor-packed topping that’ll make even the veggies disappear.

Spinach and Feta Crockpot Stuffing

Hear ye, hear ye, all stuffing enthusiasts and slow-cooker worshippers! We’re about to revolutionize your holiday table with a dish that practically cooks itself while you nap. This spinach and feta creation is the lazy cook’s secret weapon for maximum flavor with minimal effort.

Ingredients

Bread cubes – 8 cups
Frozen spinach – 10 oz
Feta cheese – 1 cup
Chicken broth – 2 cups
Eggs – 2
Butter – ½ cup
Onion – 1 medium
Garlic – 3 cloves

Instructions

1. Thaw the frozen spinach completely and squeeze out all excess water using your hands or a clean kitchen towel.
2. Dice 1 medium onion into ¼-inch pieces.
3. Mince 3 cloves of garlic.
4. Melt ½ cup of butter in a microwave-safe bowl for 45 seconds at high power.
5. Whisk 2 eggs in a large mixing bowl until fully combined.
6. Pour 2 cups of chicken broth into the egg mixture while continuously whisking.
7. Add the melted butter to the liquid mixture and whisk until emulsified.
8. Stir in the diced onion and minced garlic.
9. Crumble 1 cup of feta cheese into the liquid mixture.
10. Add the squeezed spinach to the bowl and mix thoroughly.
11. Place 8 cups of bread cubes in your crockpot.
12. Pour the wet mixture over the bread cubes and stir until every piece is coated.
13. Press the stuffing down gently with a spatula to compact it slightly.
14. Cover the crockpot and cook on high for 2 hours.
15. Remove the lid and check if the top is golden brown and the center reaches 165°F on an instant-read thermometer.
16. Let the stuffing rest uncovered for 15 minutes before serving.

Remarkably fluffy yet satisfyingly moist, this stuffing delivers tangy feta pockets and earthy spinach in every bite. Serve it alongside your main course or get creative by using leftovers for next-day breakfast strata—just layer with extra eggs and bake until puffed and golden.

Sweet Potato and Sage Crockpot Stuffing

Sage advice: if your Thanksgiving stuffing usually emerges from the oven looking more like a dry desert than a delicious side dish, this crockpot version is about to become your new holiday hero. Sweet Potato and Sage Crockpot Stuffing combines the cozy comfort of sweet potatoes with the earthy elegance of sage in a foolproof slow-cooker method that guarantees perfect results every single time. Forget oven-watching and embrace the glorious freedom of letting your crockpot do all the heavy lifting while you focus on more important things—like deciding which stretchy pants to wear for the feast.

Ingredients

• Cubed bread – 8 cups
• Diced sweet potatoes – 3 cups
• Chopped onion – 1 cup
• Chopped celery – 1 cup
• Fresh sage – ¼ cup
• Chicken broth – 2 cups
• Butter – ½ cup
• Eggs – 2
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Spread the cubed bread in a single layer on a baking sheet.
2. Bake the bread at 300°F for 15 minutes until lightly toasted and dry to the touch.
3. Melt the butter in a large skillet over medium heat.
4. Sauté the chopped onion and chopped celery in the melted butter for 8 minutes until translucent.
5. Add the diced sweet potatoes to the skillet and cook for 5 minutes until slightly softened.
6. Transfer the vegetable mixture to a 6-quart crockpot.
7. Add the toasted cubed bread and fresh sage to the crockpot.
8. Whisk together the chicken broth, eggs, salt, and black pepper in a separate bowl until fully combined.
9. Pour the liquid mixture evenly over the bread and vegetables in the crockpot.
10. Gently stir all ingredients until the bread is uniformly moistened.
11. Cover the crockpot and cook on low heat for 4 hours.
12. Remove the lid and check that the stuffing reaches an internal temperature of 165°F with an instant-read thermometer.
13. Let the stuffing rest uncovered for 15 minutes before serving to allow excess moisture to evaporate.

Heavenly doesn’t even begin to describe the texture—crispy golden edges give way to a moist, tender interior where sweet potatoes melt into herby bread perfection. The earthy sage plays beautifully against the natural sweetness of the potatoes, creating a flavor profile that’s both comforting and sophisticated. Try serving scoops of this stuffing inside hollowed-out roasted acorn squash halves for an impressive individual presentation, or crumble it over a breakfast frittata the next day for the ultimate leftovers upgrade.

Rosemary Garlic Crockpot Stuffing

Ditch the stress and let your crockpot do the heavy lifting this holiday season! This rosemary garlic stuffing is basically Thanksgiving in a slow cooker—savory, aromatic, and so forgiving you could probably nap through the prep. Your guests will never guess how little effort went into this flavor-packed side dish.

Ingredients

Bread cubes – 8 cups
Unsalted butter – ½ cup
Yellow onion – 1 large
Celery stalks – 3
Garlic cloves – 4
Fresh rosemary – 2 tbsp
Chicken broth – 2 cups
Eggs – 2
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Spread 8 cups of bread cubes in a single layer on a baking sheet.
2. Bake bread cubes at 300°F for 15 minutes until lightly toasted and dry to the touch.
3. Melt ½ cup unsalted butter in a large skillet over medium heat.
4. Dice 1 large yellow onion and add to the melted butter.
5. Chop 3 celery stalks and add to the skillet with the onion.
6. Sauté vegetables for 8-10 minutes until onions become translucent and celery softens.
7. Mince 4 garlic cloves and add to the skillet.
8. Cook garlic for 1 minute until fragrant but not browned.
9. Remove skillet from heat and stir in 2 tbsp chopped fresh rosemary.
10. Transfer the vegetable mixture to a 6-quart slow cooker.
11. Add the toasted bread cubes to the slow cooker.
12. Whisk together 2 cups chicken broth and 2 eggs in a separate bowl.
13. Pour the broth mixture over the bread and vegetables.
14. Sprinkle 1 tsp salt and ½ tsp black pepper over the mixture.
15. Gently fold everything together until bread is evenly moistened.
16. Cover the slow cooker and cook on high for 2 hours.
17. Remove the lid and fluff the stuffing with a fork.
18. Continue cooking uncovered for 30 minutes to crisp the top layer.
19. Check that the internal temperature reaches 165°F using an instant-read thermometer.
The finished stuffing emerges gloriously golden with a crisp top giving way to a moist, herb-infused interior. That rosemary-garlic duo creates such a fragrant punch, you might catch people sneaking spoonfuls straight from the crockpot. Try serving it alongside roasted chicken for a cozy weeknight upgrade, or pile it into leftover turkey sandwiches for the ultimate day-after Thanksgiving treat.

Caramelized Onion Crockpot Stuffing

Hark, oh brave home cook! Are you tired of stuffing that requires more attention than a toddler with a marker? Let’s transform those humble onions into sweet, caramelized perfection while your slow cooker does all the heavy lifting. This recipe proves that delicious doesn’t have to mean difficult—your future Thanksgiving self will thank you profusely.

Ingredients

– Yellow onions – 3 large
– Unsalted butter – ½ cup
– Chicken broth – 2 cups
– Dry bread cubes – 8 cups
– Fresh sage – 2 tbsp chopped
– Salt – 1 tsp
– Black pepper – ½ tsp

Instructions

1. Slice all 3 yellow onions into ¼-inch thick half-moons.
2. Melt ½ cup unsalted butter in a large skillet over medium-low heat.
3. Add sliced onions to the skillet and cook for 40 minutes, stirring every 10 minutes, until they turn deep golden brown—this low-and-slow approach is key for proper caramelization without burning.
4. Transfer caramelized onions to your crockpot insert.
5. Pour 2 cups chicken broth over the onions in the crockpot.
6. Add 8 cups dry bread cubes to the crockpot.
7. Sprinkle 2 tbsp chopped fresh sage, 1 tsp salt, and ½ tsp black pepper over the bread mixture.
8. Gently fold all ingredients together until bread is evenly moistened—don’t overmix or your stuffing will become mushy.
9. Cover crockpot and cook on HIGH for 2 hours or LOW for 4 hours.
10. Remove lid during the last 30 minutes of cooking to allow the top to crisp up slightly, giving you that perfect textural contrast between soft interior and slightly crunchy top.
11. Check internal temperature reaches 165°F with an instant-read thermometer to ensure food safety.
Unbelievably simple, right? The slow cooking method creates stuffing that’s miraculously moist throughout with pockets of sweet, deeply caramelized onions in every bite. Serve this alongside your turkey, or get creative by using it as a filling for stuffed mushrooms or even topping for shepherd’s pie—it’s that versatile!

Jalapeño Cheddar Cornbread Crockpot Stuffing

Crisp autumn air and holiday chaos got you stressed? Let’s ditch the fuss and embrace the crockpot magic with a stuffing that’s basically a cozy hug in a bowl—spicy, cheesy, and gloriously hands-off. Jalapeño cheddar cornbread stuffing is here to save your sanity and steal the spotlight, no oven battles required.

Ingredients

Cornbread – 6 cups
Unsalted butter – ½ cup
Yellow onion – 1 large
Celery – 3 stalks
Jalapeños – 2
Chicken broth – 2 cups
Sharp cheddar cheese – 1 ½ cups
Eggs – 2
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Crumble 6 cups of cornbread into a large mixing bowl.
2. Dice 1 large yellow onion, 3 celery stalks, and 2 jalapeños (remove seeds for milder heat).
3. Melt ½ cup unsalted butter in a skillet over medium heat.
4. Sauté the diced onion, celery, and jalapeños in the melted butter for 8–10 minutes, until softened.
5. Pour the sautéed vegetable mixture over the crumbled cornbread.
6. Add 1 ½ cups shredded sharp cheddar cheese to the bowl.
7. In a separate bowl, whisk 2 eggs with 2 cups chicken broth, 1 tsp salt, and ½ tsp black pepper.
8. Pour the liquid mixture over the cornbread and vegetables.
9. Gently fold everything together until evenly moistened—don’t overmix to avoid mushiness.
10. Transfer the mixture to a greased 6-quart crockpot.
11. Cover and cook on high for 2–2 ½ hours, or until the top is golden and edges are crisp.
12. Let it rest uncovered for 10 minutes before serving to firm up.

Just imagine pulling apart fluffy, jalapeño-kissed bites with molten cheddar pockets and a buttery cornbread base—it’s the ultimate sidekick for Thanksgiving turkey or a bold brunch star topped with a fried egg. Leftovers? Crumble it into a skillet with scrambled eggs tomorrow; you’re welcome.

Dried Cherry and Walnut Crockpot Stuffing

Dazzling your holiday table just got easier than convincing your relatives to skip politics talk. This crockpot stuffing brings all the cozy vibes without the oven drama, featuring sweet dried cherries and toasty walnuts that’ll make your taste buds do a happy dance.

Ingredients

• Dried Cherries – 1 cup
• Walnuts – ¾ cup
• Bread Cubes – 8 cups
• Unsalted Butter – ½ cup
• Yellow Onion – 1 large
• Celery – 3 stalks
• Chicken Broth – 2 cups
• Eggs – 2 large
• Fresh Sage – 2 tbsp chopped
• Salt – 1 tsp
• Black Pepper – ½ tsp

Instructions

1. Chop the yellow onion into ¼-inch pieces.
2. Slice the celery stalks into ¼-inch pieces.
3. Toast the walnuts in a dry skillet over medium heat for 5 minutes, stirring constantly until fragrant and lightly browned.
4. Melt the unsalted butter in a large skillet over medium heat.
5. Sauté the onion and celery in the melted butter for 8 minutes until softened but not browned.
6. Transfer the sautéed vegetables to a 6-quart crockpot.
7. Add the bread cubes, dried cherries, and toasted walnuts to the crockpot.
8. Whisk the eggs in a medium bowl until fully combined.
9. Pour the chicken broth into the egg mixture while whisking continuously.
10. Stir in the chopped fresh sage, salt, and black pepper.
11. Pour the liquid mixture evenly over the bread mixture in the crockpot.
12. Gently fold all ingredients together until the bread is evenly moistened.
13. Cover the crockpot and cook on high for 2 hours or on low for 4 hours until the top is golden and the center reaches 165°F.
14. Let the stuffing rest uncovered for 15 minutes before serving to allow the liquid to fully absorb.

Seriously, this stuffing emerges with a perfect balance—crispy top, tender middle, and pops of sweet cherry against earthy walnuts. Serve it scooped over roasted turkey slices or, for a next-level move, fry leftovers in butter for crispy stuffing cakes at breakfast.

Pumpkin Spice Crockpot Stuffing

Kindly prepare your taste buds for the most autumnal hug your slow cooker has ever delivered! This pumpkin spice stuffing is basically Thanksgiving in a bowl, minus the awkward family debates about politics. Who knew your crockpot could be this extra?

Ingredients

Bread cubes – 8 cups
Unsalted butter – ½ cup
Yellow onion – 1 cup diced
Celery – 1 cup diced
Pumpkin puree – 1 cup
Chicken broth – 2 cups
Eggs – 2 large
Pumpkin pie spice – 2 tsp
Salt – 1 tsp

Instructions

1. Place 8 cups of bread cubes in your 6-quart slow cooker.
2. Melt ½ cup unsalted butter in a large skillet over medium heat for 2-3 minutes until fully liquid.
3. Add 1 cup diced yellow onion and 1 cup diced celery to the skillet.
4. Sauté vegetables for 6-8 minutes until onions are translucent and celery is slightly softened.
5. Spread the sautéed vegetable mixture evenly over the bread cubes in the slow cooker.
6. In a medium bowl, whisk together 1 cup pumpkin puree, 2 cups chicken broth, and 2 large eggs until completely smooth.
7. Stir 2 tsp pumpkin pie spice and 1 tsp salt into the wet mixture.
8. Pour the liquid mixture evenly over the bread and vegetables in the slow cooker.
9. Gently fold everything together until all bread cubes are moistened.
10. Cover the slow cooker and cook on high for 2-3 hours or until the top is golden and the center reaches 165°F.
11. Let the stuffing rest uncovered for 15 minutes before serving to allow the liquid to fully absorb.

Perfectly moist with a subtle sweetness that plays beautifully against the savory vegetables, this stuffing brings all the cozy pumpkin spice vibes without overwhelming your palate. Try serving it alongside roasted chicken for a non-traditional twist, or heap it into a bowl and call it dinner—we won’t judge!

Brie and Cranberry Crockpot Stuffing

Aren’t you tired of the same old stuffing that makes you want to nap harder than your uncle after Thanksgiving dinner? Let’s shake things up with a crockpot creation that’ll have your taste buds doing the cha-cha slide. This Brie and Cranberry version is basically the holiday party your mouth didn’t know it needed.

Ingredients

Bread cubes – 8 cups
Unsalted butter – ½ cup
Yellow onion – 1 cup chopped
Celery – 1 cup chopped
Chicken broth – 2 cups
Brie cheese – 8 oz
Dried cranberries – 1 cup
Fresh sage – 2 tbsp chopped
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Melt the unsalted butter in a large skillet over medium heat.
2. Add the chopped yellow onion and celery to the skillet.
3. Cook the vegetables for 8-10 minutes until the onion becomes translucent and the celery softens.
4. Transfer the cooked vegetables to your crockpot.
5. Add the bread cubes to the crockpot with the vegetables.
6. Pour in the chicken broth and mix everything until the bread is evenly moistened.
7. Cut the Brie cheese into ½-inch cubes, leaving the rind on for extra flavor.
8. Stir the Brie cubes, dried cranberries, chopped fresh sage, salt, and black pepper into the bread mixture.
9. Cover the crockpot and cook on high heat for 2 hours.
10. After 2 hours, remove the lid and gently fluff the stuffing with a fork.
11. Continue cooking uncovered for another 30 minutes to allow the top to become slightly crispy.
12. Check that the internal temperature reaches 165°F using an instant-read thermometer before serving. Seriously, that creamy Brie creates pockets of gooey goodness that mingle perfectly with the tart cranberries. Serve this alongside your turkey or honestly, just grab a spoon and call it a day—it’s that good on its own.

Turkey Sausage Crockpot Stuffing

Crank up your crockpot and prepare for the most deliciously lazy Thanksgiving side dish ever invented! This turkey sausage stuffing does all the work while you sip wine and pretend to help with other dishes—because let’s be honest, the crockpot is doing the heavy lifting here.

Ingredients

Turkey sausage – 1 lb
Bread cubes – 8 cups
Onion – 1 cup, chopped
Celery – 1 cup, chopped
Chicken broth – 2 cups
Butter – ½ cup, melted
Sage – 2 tsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Remove turkey sausage from casing and crumble into a skillet over medium-high heat.
2. Cook sausage for 6-8 minutes until browned, breaking it into small pieces with a spatula.
3. Transfer cooked sausage to your crockpot using a slotted spoon to drain excess grease.
4. Add chopped onion and celery to the same skillet and cook for 5 minutes until softened.
5. Combine bread cubes with the sausage, onion, and celery in the crockpot.
6. Whisk together melted butter, chicken broth, sage, salt, and black pepper in a separate bowl.
7. Pour the liquid mixture evenly over the bread and sausage in the crockpot.
8. Gently stir everything together until bread is evenly moistened—don’t overmix or it’ll get mushy.
9. Cover the crockpot and cook on high for 2 hours or low for 4 hours.
10. Check for doneness at the 2-hour mark—the top should be slightly crisp and the center hot throughout.
11. Let the stuffing rest uncovered for 10 minutes before serving to allow excess moisture to evaporate.

Unbelievably fluffy with crispy edges and savory sausage pockets, this stuffing tastes like you spent hours when really you just pressed a button. The turkey sausage adds a leaner twist that won’t leave you in a food coma, making it perfect for piling high on your plate alongside some cranberry sauce rebellion against traditional turkey.

Gluten-Free Crockpot Stuffing

Oh, the gluten-free life doesn’t have to mean sacrificing Thanksgiving’s MVP—this crockpot stuffing is here to save your holiday from dry, crumbly disappointment! Outsmart your oven and free up precious stove space with this set-it-and-forget-it wonder that delivers all the savory, herby goodness without the gluten guilt. Overflowing with cozy aromas and foolproof simplicity, this stuffing might just upstage the turkey—don’t tell the bird I said that.

Ingredients

– Gluten-free bread cubes – 8 cups
– Unsalted butter – ½ cup
– Yellow onion – 1 large, diced
– Celery – 3 stalks, diced
– Chicken broth – 2 cups
– Eggs – 2 large
– Fresh sage – 2 tbsp, chopped
– Salt – 1 tsp
– Black pepper – ½ tsp

Instructions

1. Preheat your crockpot to the Low heat setting.
2. Melt the unsalted butter in a large skillet over medium heat until fully liquid and bubbling slightly.
3. Add the diced yellow onion and diced celery to the skillet, sautéing for 8-10 minutes until the onion is translucent and the celery is tender.
4. Tip: Stir occasionally to prevent burning—this builds a flavorful base without bitter edges.
5. In a large mixing bowl, whisk the eggs until fully blended and pale yellow.
6. Pour the chicken broth into the egg mixture, whisking continuously to combine thoroughly.
7. Add the gluten-free bread cubes to the mixing bowl, followed by the sautéed onion-celery mixture, chopped fresh sage, salt, and black pepper.
8. Gently fold all ingredients together until the bread cubes are evenly coated with the liquid mixture.
9. Tip: Don’t overmix—keeping some bread texture intact prevents a mushy final product.
10. Transfer the mixture to the preheated crockpot, spreading it into an even layer.
11. Cover the crockpot with the lid and cook on Low heat for 4 hours.
12. Tip: Resist peeking! Lifting the lid releases steam and can extend cooking time by 15-20 minutes.
13. After 4 hours, remove the lid and check that the stuffing is golden on top and firm to the touch.
14. Serve immediately directly from the crockpot. Every bite of this stuffing boasts a delightfully moist interior with crispy edges, infused with the earthy punch of sage and buttery sautéed veggies. Elevate leftovers by pan-frying slabs in butter for a next-day crunch, or crumble it over roasted Brussels sprouts for a savory twist—this stuffing plays well with others!

Parmesan Herb Crockpot Stuffing

Hallelujah, friends! The holiday season just got infinitely easier with this set-it-and-forget-it stuffing that practically makes itself while you sip spiked cider and argue with relatives about politics. Honestly, this Parmesan Herb Crockpot Stuffing is the MVP of your feast, delivering all the cozy comfort without any of the last-minute oven drama.

Ingredients

Bread cubes – 8 cups
Unsalted butter – ½ cup
Yellow onion – 1 cup chopped
Celery – 1 cup chopped
Chicken broth – 2 cups
Parmesan cheese – 1 cup grated
Eggs – 2 large
Fresh parsley – ¼ cup chopped
Fresh sage – 2 tbsp chopped
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Spread 8 cups of bread cubes in a single layer on a baking sheet.
2. Bake the bread cubes at 300°F for 15 minutes until lightly toasted and dry to the touch.
3. Melt ½ cup unsalted butter in a large skillet over medium heat.
4. Add 1 cup chopped yellow onion and 1 cup chopped celery to the melted butter.
5. Sauté the vegetables for 8-10 minutes until the onion becomes translucent and the celery softens.
6. Transfer the sautéed vegetables to a large mixing bowl.
7. Add the toasted bread cubes to the bowl with the vegetables.
8. Pour 2 cups chicken broth over the bread mixture.
9. Add 1 cup grated Parmesan cheese to the bowl.
10. Crack 2 large eggs directly into the mixture.
11. Add ¼ cup chopped fresh parsley and 2 tbsp chopped fresh sage.
12. Sprinkle 1 tsp salt and ½ tsp black pepper over the ingredients.
13. Gently fold all ingredients together until the bread cubes are evenly coated and the eggs are fully incorporated.
14. Lightly grease the inside of a 6-quart crockpot with cooking spray.
15. Transfer the stuffing mixture to the prepared crockpot.
16. Spread the mixture evenly with a spatula, pressing down lightly.
17. Cover the crockpot with its lid.
18. Cook the stuffing on LOW heat for 4 hours until the top is golden and the edges are slightly crispy.
19. Remove the lid and let the stuffing rest for 15 minutes before serving.

Remarkably golden and fragrant, this stuffing emerges with a perfect contrast of crispy top and tender interior that practically sings with savory Parmesan richness. The herb-infused aroma will have your guests hovering near the crockpot like moths to a flame, and it pairs spectacularly with everything from roasted turkey to a simple pan-seared chicken breast for those non-holiday cravings.

Artichoke and Spinach Crockpot Stuffing

Aren’t you tired of stuffing that demands your constant oven-side vigilance? This crockpot version lets your slow cooker do all the heavy lifting while you, you know, actually enjoy your guests’ company. Artichoke and spinach crockpot stuffing is basically the culinary equivalent of having a personal assistant who also happens to be a professional chef.

Ingredients

– Bread cubes – 8 cups
– Unsalted butter – ½ cup
– Yellow onion – 1 cup chopped
– Celery – 1 cup chopped
– Garlic – 3 cloves minced
– Frozen chopped spinach – 10 oz package
– Canned artichoke hearts – 14 oz can
– Chicken broth – 2 cups
– Eggs – 2 large
– Fresh parsley – ¼ cup chopped
– Dried thyme – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp

Instructions

1. Place bread cubes in a large mixing bowl.2. Melt unsalted butter in a skillet over medium heat.3. Add yellow onion and celery to the skillet.4. Cook vegetables for 8 minutes until softened but not browned.5. Stir in minced garlic and cook for 1 minute until fragrant.6. Transfer vegetable mixture to the bowl with bread cubes.7. Thaw frozen chopped spinach completely and squeeze out all excess moisture.8. Drain canned artichoke hearts and chop into bite-sized pieces.9. Add spinach and artichokes to the bread mixture.10. Whisk chicken broth and eggs together in a separate bowl until fully combined.11. Pour broth-egg mixture over the bread and vegetables.12. Add fresh parsley, dried thyme, salt, and black pepper.13. Gently fold everything together until evenly moistened—don’t overmix or your stuffing will become dense.14. Lightly grease the inside of your crockpot with cooking spray.15. Transfer stuffing mixture to the prepared crockpot.16. Cover and cook on high for 2 hours or on low for 4 hours.17. Check for doneness at the minimum time—the edges should be golden and the center should reach 165°F on an instant-read thermometer.18. Let rest uncovered for 15 minutes before serving to allow the texture to set properly. You’ll love how the artichokes add a subtle tang that cuts through the richness, while the spinach keeps everything moist without making it soggy. Try serving scoops of this stuffing in individual ramekins topped with crispy fried onions for a fancy-looking presentation that’s secretly effortless.

Carrot and Celery Crockpot Stuffing

Kick that boring boxed stuffing to the curb, because this slow-cooked marvel is about to become your Thanksgiving MVP. Packed with personality and requiring minimal effort, this carrot and celery crockpot stuffing practically makes itself while you tackle the rest of your holiday chaos. Get ready for your new favorite side dish that’s so good, it might just upstage the turkey.

Ingredients

• Bread cubes – 8 cups
• Unsalted butter – ½ cup
• Onion – 1 cup, diced
• Carrots – 1 cup, diced
• Celery – 1 cup, diced
• Chicken broth – 2 cups
• Eggs – 2
• Fresh parsley – ¼ cup, chopped
• Salt – 1 tsp
• Black pepper – ½ tsp
• Dried sage – 1 tsp

Instructions

1. Place 8 cups of bread cubes into a large mixing bowl.
2. Melt ½ cup unsalted butter in a skillet over medium heat.
3. Add 1 cup diced onion, 1 cup diced carrots, and 1 cup diced celery to the skillet.
4. Sauté vegetables for 8-10 minutes until onions are translucent and carrots begin to soften.
5. Pour the sautéed vegetable and butter mixture over the bread cubes in the bowl.
6. In a separate bowl, whisk together 2 cups chicken broth and 2 eggs until fully combined.
7. Pour the broth and egg mixture over the bread and vegetables.
8. Add ¼ cup chopped fresh parsley, 1 tsp salt, ½ tsp black pepper, and 1 tsp dried sage to the bowl.
9. Gently toss all ingredients together until bread is evenly coated.
10. Transfer the mixture to a 6-quart crockpot.
11. Cover and cook on HIGH for 2 hours or on LOW for 4 hours.
12. Remove the lid and fluff the stuffing with a fork.
13. Continue cooking uncovered for 15 minutes to allow the top to crisp slightly.

Prepare for a stuffing revelation with a perfect balance of soft, pillowy interior and delightfully crisp edges. The sweet carrots and earthy celery create a flavor symphony that pairs beautifully with roasted meats or stands proudly on its own. Pro tip: Leftovers make an incredible breakfast when fried with eggs—if you’re lucky enough to have any left!

Summary

Let these 20 savory crockpot stuffing recipes transform your holiday meals with effortless flavor and convenience. From classic herb to creative twists, there’s something for every family tradition. We’d love to hear which recipe becomes your new favorite—leave a comment below and share this roundup on Pinterest to spread the holiday cooking inspiration!