• 1/2 c. butter
  • 1 c. chopped onion
  • 1 c. chopped celery
  • 1/8 c. chopped fresh parsley
  • 6 oz. sliced mushrooms
  • 6 c. dried bread cubes (use fresh bread that was dried night before)
  • 1/2 tsp. poultry seasoning
  • 1 tsp. dried sage
  • 1/2 tsp. dried thyme
  • 1 tsp. salt
  • ¼ tsp. black pepper
  • 2 1/2 c. chicken broth, or as needed
  • 1 egg, beaten

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This dish is ideal if you need to make room in the oven or on the counter come Thanksgiving Day. This traditional Slow Cooker Thanksgiving Stuffing can be a great dish to put together the evening before the big day.

  1. Melt butter in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently. Cook until onion is translucent.
  2. Spoon cooked vegetables over bread cubes in a large mixing bowl. Sprinkle in poultry seasoning, sage, thyme, salt and pepper. Pour in enough broth to moisten, and mix in beaten egg. Transfer mixture to crock.
  3. Cover and crock on LOW 4 hours.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



Thanksgiving stuffing


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