Total Time
6hrs 5mins
Prep 5 mins
Cook 6 hrs

Need time on your hands, this recipe will help out.

Ingredients Nutrition


  1. Mix the butter, celery, spices, eggs and broth together in a large mixing bowl.
  2. Add the bread crumbs and stir to blend.
  3. Cook in slow cooker on high for 45 minutes; reduce heat to low for 6 hours.


Most Helpful

AWESOME!! I made this for Thanksgiving and will be making it for every holiday from now on. I'm very picky about my stuffing and I was sure I wouldn't like this because I thought it wouldn't get nice and crispy in the slow cooker... but I was wrong. The edges browned really nicely and it was perfect. I put it all together the night before (and added 1 lb. cooked, crumbled pork sausage/cut back the butter and broth a bit) and just turned it on in the morning. Even my mother-in-law, who is very Bon Appetit, wanted the recipe! THANK YOU for posting!

Lori Ann D February 25, 2007

I made this to accompany our turkey for our Christmas dinner this year and everyone really enjoyed it! It turned out great. I cut the butter down to half a cup instead of a full cup. The preparation time as posted did not include the 45 min, so it's actually 6 hrs., 45 min cooking time!

woodland hues December 26, 2002

Delicious! I made this as a side dish out of necessity since we moved back to our old home which has a 1920's Wedgewood Gas and Wood burning stove. The gas oven was just big enough to hold our 15 pound turkey, so when I saw the recipe for Slow Cooker Stuffing I said why not. I will make your wonderful Slow Cooker Stuffing every year. Everyone loved the taste, texture and my daughters were in awe at how delicious it turned out. I sprayed the Slow Cooker with cooking spray before placing the ingredients in the cooker. I stirred the stuffing several times throughout the cooking period to prevent over browning on edges and was very happy with the results. Overall the recipe was quick and easy to prepare. It would be a great recipe for a beginner cook. The recipe holds honor in our family cookbook and will be passed down to our children. Thank you for sharing this great recipe!

Luv2CooknBake November 27, 2010

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