Slow Cooker Chicken Stuffing from Scratch

If you love homemade stuffing but want to make it a little more filling, this slow cooker chicken stuffing is a great recipe to add to your meal rotation.

It’s made with cubes of bread, butter, celery, onion, chicken broth, and traditional stuffing seasonings.

Cooked chicken is folded in to make it a hearty dish that works just as well for a family dinner as it does for a holiday meal.

One of the things I like about making stuffing in the slow cooker is that it frees up oven space.

When you’re preparing a big Thanksgiving dinner, that can make a real difference. You can get the stuffing started while you work on everything else.

And because this recipe uses homemade bread stuffing instead of a boxed mix, you can adjust the seasonings and broth to get the texture just the way you like it.

Ingredients for Slow Cooker Chicken Stuffing

• 10–12 cups cubed day-old bread
• 3 cups cooked chicken, shredded or chopped
• ½ cup butter
• 1 medium onion, finely chopped
• 3 celery ribs, finely chopped
• 2–3 cups chicken broth
• 2 eggs, beaten
• 1 teaspoon poultry seasoning
• 1 teaspoon dried sage
• ½ teaspoon dried thyme
• ½ teaspoon black pepper
• Salt to taste
• 2 tablespoons chopped fresh parsley (optional)

Day-old bread works especially well because it is a little drier and absorbs the broth without turning to mush.

If your bread is fresh, spread the cubes on a baking sheet and dry them in a 250°F oven for about 30–45 minutes, stirring occasionally.

How to Make Slow Cooker Chicken Stuffing

1. Prepare the bread.

Cut the bread into small cubes and place them in a large mixing bowl. If you’re using fresh bread, dry the cubes in the oven first and let them cool.

2. Cook the vegetables.

Melt the butter in a skillet over medium heat. Add the chopped onion and celery and cook for about 5–7 minutes, until softened.

3. Season the stuffing.

Pour the butter and vegetable mixture over the bread cubes. Add the poultry seasoning, sage, thyme, pepper, and parsley. Toss everything together.

4. Add the broth and eggs.

In a separate bowl, whisk together 2 cups of chicken broth and the beaten eggs. Pour the mixture over the bread cubes and gently toss until the bread is evenly moistened.

Add more broth a little at a time if needed. The bread should be moist but not swimming in liquid.

5. Cook the stuffing.

Lightly grease the inside of your slow cooker. Spoon the stuffing mixture into the slow cooker and spread it out evenly.

Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the center is hot and the stuffing is set. Keep the lid on while it cooks.

6. Add the chicken.

Make sure your chicken is fully cooked before adding it. Fold the shredded or chopped chicken into the stuffing during the last 20–30 minutes of cooking, just long enough to heat it through.

If the stuffing seems dry, add a little more warm chicken broth before serving.

Tips for Making Homemade Chicken Stuffing

• Use day-old bread: Slightly stale bread absorbs the broth better and helps the stuffing hold its texture.
• Choose your bread: White bread, French bread, or sourdough all work well. You can even combine different kinds.
• Don’t add all the broth at once: Different breads absorb different amounts of liquid. Start with less and add more as needed.
• Cook the chicken separately: This keeps the chicken from releasing excess moisture into the stuffing and makes it easier to control the final texture.
• Don’t lift the lid too often: Every time you remove the lid, heat escapes and the cooking time increases.

What to Serve with Chicken Stuffing

This chicken stuffing is hearty enough to serve as a main dish, but it also makes a nice addition to a holiday meal.

Try serving it with roasted turkey, mashed potatoes, green beans, glazed carrots, or cranberry sauce.

If you’re planning a Thanksgiving menu, you might also enjoy these other homemade stuffing recipes:

• The Best Traditional Thanksgiving Sausage Stuffing
• Classic Thanksgiving Turkey Stuffing Made from Scratch
• Old-Fashioned Cornbread Stuffing Like Grandma Made

Storing Leftover Chicken Stuffing

Store leftover chicken stuffing in an airtight container in the refrigerator for 3–4 days.

To reheat, add a small splash of chicken broth to keep the bread from drying out. Warm individual portions in the microwave or reheat a larger amount covered in the oven until heated through.

You can also freeze leftovers in an airtight freezer-safe container for up to 2–3 months. Thaw overnight in the refrigerator before reheating.

Homemade stuffing is one of those recipes that belongs on the table more than once a year.

Making it in the slow cooker is an easy way to enjoy it without having to find room for another baking dish in the oven.ugh to serve when you’re craving a holiday-style meal.

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