Crock Pot Thanksgiving Stuffing Recipe with Herbs

Growing up I knew one kind of stuffing—the boxed variety. Over the years I learned that fresh bread, sautéed aromatics and plenty of herbs make a world of difference. I developed this slow cooker recipe to bring homemade flavor to the holidays without crowding the oven. It’s become a favorite at our table and is easy enough to make for Sunday dinner as well.

This recipe uses stale bread cubes, sautéed leeks and fennel, fresh herbs when possible, eggs to bind, and stock to moisten. It’s adaptable: swap breads, add sautéed mushrooms or sausage, or use vegetable stock to keep it vegetarian. The slow cooker yields moist, evenly heated stuffing with slightly crisp edges when cooked on high initially.

Why you’ll love this recipe:

• Golden-brown, homemade stuffing with plenty of herb and vegetable flavor.
• Made in the slow cooker to free up oven space for other holiday dishes.
• Easy to customize with your preferred bread, herbs or add-ins.
• Perfect for Thanksgiving, holiday meals, or any cozy Sunday dinner.

Recipe ingredients

• Bread: Use stale bread cut into 1″ cubes (16 ounces). Country loaf, sourdough or French bread are excellent choices. Stale bread absorbs the stock without becoming soggy.
• Aromatics and vegetables: Leek, celery and fennel add texture and savory flavor. Garlic builds depth; you can add sautéed onions or mushrooms if desired.
• Herbs: Fresh sage, thyme and rosemary are recommended for bright herbal notes. If using dried herbs, use about half the amount called for fresh.
• Eggs: Two eggs help bind the mixture so the stuffing holds together when served.
• Stock: 1 1/2 to 2 cups low-sodium vegetable, chicken or turkey stock to moisten the bread. Use vegetable stock to keep the dish vegetarian.
• Butter: Adds richness when sautéing the aromatics. Substitute a neutral oil for a dairy-free version.

How to make slow cooker stuffing

This stuffing is made from scratch and serves 8. Start by preparing the bread so it’s dry enough to soak up the stock without turning mushy.

Pro tip: Cube the bread 1–3 days ahead and leave it uncovered at room temperature to stale, or bake the cubes at 300°F for about 30 minutes until crisp.

1. Cut the bread into 1″ cubes and let them dry at room temperature for 1–3 days, or bake at 300°F for 30 minutes until crisp. Transfer to a large bowl.
2. Melt the butter in a sauté pan over medium heat. Add the leek, celery and fennel and cook 4–6 minutes until softened. Stir in the garlic, sage, thyme, rosemary, salt and pepper and cook about 30 seconds more until fragrant.
3. Whisk 1 1/2 cups vegetable stock with the two eggs until combined.
4. Pour the sautéed vegetable and herb mixture over the bread cubes and toss to combine so the vegetables distribute evenly.
5. Pour the egg-stock mixture over the bread and stir, adding up to an additional 1/2 cup stock if the bread seems too dry.
6. Grease the slow cooker, add the stuffing mixture, and cook on high for 30 minutes, then reduce to low and cook 1–2 hours until heated through. Check after 1 1/2 hours to avoid overly dry or burned edges. Serve hot.

Recipe FAQs

Recipe notes

• Pro tip: Prep the bread cubes 1–3 days ahead or toast them in the oven if you’re short on time.
• Check the stuffing after about 1 1/2 hours; slow cookers vary and edges can over-brown if left too long.
• Customize freely: swap breads, add cooked sausage, mix in toasted nuts or dried cranberries, or change up the herbs to suit your taste.
• You can make the stuffing in advance and keep it warm in the slow cooker on the “warm” setting. Stir occasionally and monitor the edges so they don’t dry out.
• Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in the oven or microwave, adding a splash of stock if needed to refresh moisture.