Traditional Crock Pot Stuffing

  • PrepTime: 10 Mins
  • CookTime: 3 Hrs
  • TotalTime: 3 Hrs 10 Mins


  1. 1 cup chopped onion
  2. 1 cup chopped celery
  3. 1/4 cup butter
  4. 12 cups cubed day-old crusty bread
  5. 1 teaspoon marjoram
  6. 1 teaspoon rubbed sage
  7. 1 teaspoon dried thyme
  8. 1 teaspoon salt
  9. 1/2 teaspoon pepper
  10. 1 (14-1/2 ounce) can chicken broth or vegetable broth
  11. 2 large eggs
  12. 1/4 cup chopped fresh parsley


  1. Gather the ingredients.  Kristina Vanni
  2. Turn the slow cooker to the sauté setting. Cook the onion and celery in the butter until the vegetables are tender, about 5 minutes. Once the vegetables are cooked. Turn off the slow cooker while preparing the next steps.(If your slow cooker does not have a sauté setting, the vegetables can be sautéed on the stovetop and then transferred to the slow cooker.)  Kristina Vanni
  3. Add the bread cubes, marjoram, rubbed sage, dried thyme, salt, and pepper. Toss to combine with the onion mixture.  Kristina Vanni
  4. In a medium bowl, whisk together the broth and eggs.  Kristina Vanni
  5. Pour over the bread mixture and toss to coat. Cover and turn the slow cooker to low. Cook for 3 hours or until an instant-read thermometer reads 160 degrees F.  Kristina Vanni
  6. When ready to serve, sprinkle with chopped fresh parsley.  Kristina Vanni
  7. Enjoy!