Our grandma always made her stuffing from scratch and this slow cooker stuffing with apples is our spin on her recipe. Making this traditional stuffing in a crockpot will free up space in your oven for your other dishes!
Recipe Ingredient Notes
To make our slow cooker stuffing, you need the following ingredients:
- Stick butter
- Yellow onion
- Celery
- Apple (optional)
- Mushrooms (optional)
- Parsley
- Mrs. Cubbison’s Herb Seasoned Cube Stuffing (you can find this HERE)
- Poultry seasoning
- Salt
- Pepper
- Chicken broth
- Eggs
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Our Slow Cooker Stuffing
- Get out the slow cooker and spray it with non-cooking spray (for easy cleanup afterward or try out these slow cooker liners) and then set it aside for later.
- Start by melting the sticks of butter in a large skillet pan over medium heat. Then add in the chopped onion, celery, diced apple, sliced mushrooms, and freshly chopped parsley to the pan. Make sure to stir very often to avoid things sticking and burning.
- While that is finishing up heating up, pour the bread crumbs into a large mixing bowl then take the butter and veggies and on top of the bread and mix it all together. Next add in the poultry seasoning, salt, and pepper.
- Once everything has been mixed together pour the chicken broth over top, enough to moisten the bread crumbs. Lastly, mix in the beaten eggs until they are well combined.
- Now, place the bread and veggie mixture into the slow cooker and place the cover on top. Turn it on high for 45 minutes. After the 45 minutes is done turn the heat down to low and then continue to cook it for another 4-8 hours.
- Be sure to check back and make sure the sides aren’t getting burnt. Once you notice some browning, turn the heat off and move to off or warm. Then just simply serve and enjoy!
Recipe Notes
If you are looking to make your own bread crumbs it is fairly simple but can be a little time consuming and you’ll need to plan ahead. It is crucial to dry the bread ahead of time to get the right texture and flavor. If you have the time you can leave the cut bread out on the counter for a few days before you need to make the stuffing. However, if you don’t have days before you need to make the stuffing or prefer something a little less time consuming, you can cut up the bread, add it to a sheet pan, and place it in the oven at 300 degrees for about 30-45 minutes.
Enjoy More Delicious Thanksgiving Stuffing Recipes
Need the perfect compliment to your main dish? You’ll want to try these delicious side dishes. Browse our comprehensive collection of simple side dish recipes.
- Apple, Onion, and Celery Stuffing
- Easy Sausage and Herb Stuffing
- Homemade Cornbread Dressing
- Homemade Sausage Stuffing
- Instant Pot Dressing
Slow Cooker Stuffing Recipe
Ingredients
- 1 cup butter, (2 sticks)
- 1 large onion, (diced)
- 2 cups celery, (chopped)
- 1 apple, (diced, optional)
- ¼ cup fresh parsley, (chopped)
- 1 ½ cups mushrooms, (sliced)
- 2 10 ounce boxes Mrs. Cubbison's Herb Seasoned Cube Stuffing, (about 10 cups)
- 1 teaspoon poultry seasoning
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- 4 cups chicken broth
- 2 eggs, (beaten)
Instructions
- Spray slow cooker with non-stick cooking spray, set aside.
- Melt butter in a skillet over medium heat. Cook onion, celery, apple, parsley, and mushrooms in butter, stirring frequently.
- Pour bread cubes into a large mixing bowl and pour butter and vegetables on top and combine. Season with poultry seasoning, salt and pepper.
- Pour enough broth to moisten the bread cubes and mix in beaten eggs.
- Transfer mixture to slow cooker and cover. Cook on high for 45 minutes, then reduce heat to low and cook for 4 to 8 hours. Check occasionally to make sure the sides don't burn.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Tastes delicious!
Could I add cooked sausage to this recipe? If so, do you think extra liquid would be needed?
Sausage sound amazing in this slow cooker Stuffing recipe. I would probably add a little liquid, maybe 1/2 to 3/4 cup. Watch it closely so it doesn’t burn or get too dry.
Can I leave out the celery? My dad refuses to eat it.
Can this be doubled?
Directions say 4-8 hours? That’s a big gap. Should it be done in 4 hours or closer to 8?
Can I leave out the eggs? I have never put eggs in past years. What do the eggs do to better the recipe? If I made it today would I wait until ready to put in crock pot and turn it on before adding the eggs?
You can leave out the eggs if you want.
For sure it needs to cook for 4 hours. But if you need to go longer it will be fine. Just check occasionally so it doesn’t burn. You could also turn it to Warm setting.
You can easily leave out the celery.
Can I bake this recipe in the oven? Like my dressing a little dryer….
Yes, you can easily place in the oven and bake it.
How many servings in this recipe
About 12 servings.
If baked in oven, how long and at what temperature.
I saw on Facebook you could add bacon to this stuffing recipe. Do you add crumbled cooked bacon at the end? Or how can add bacon to this recipe successfully?
I would add bacon that has been cooked and crumbled with all of the other ingredients.
Bake at 350 for about 40 minutes. Here is an oven version of stuffing. https://www.sixsistersstuff.com/recipe/grandmas-thanksgiving-dressing-stuffing/
OH. EM. GEE. Stuffing is easily my favorite Thanksgiving food, and this recipe is AH-MAY-ZING! I followed the recipe as written but added some garlic while sautéing the veggies (about a tablespoon) and added a pound of cooked sage sausage when combining everything together. Four cups of chicken broth was the perfect amount for a nice, moist stuffing. It’s been in the crockpot for about two hours now and a taste test tells me this will be a new addition to my holiday menu!!! Thanks Six Sisters!
I lied… I forgot I left out the apples. I don’t like fruit in my stuffing. Other than that, and the modifications noted above, I followed the recipe. Enjoy!
First time trying. There were several choices to make for the recipe, but since I have 6 sisters, I saw that as a sign. Will let you know how it turns out. Smells wonderful!
Best of luck and Happy Thanksgiving.
This sounds amazing. I can’t find Mrs Cubbison’s in my area and they won’t get here until after Thanksgiving from Amazon. Is there another brand you would recommend using or would any work?
Stove top will work, or any seasoned cubed dry stuffing mix.
What do the eggs do for this recipe? I’ve made dressing every family holiday but have never added eggs. I read you told another gal she could leave them out but I’m just curious what they do. Thanks so much!
You are welcome to not add eggs, though they help as a binding agent to help the stuffing stick together better, as well as adding in a little more moisture