Crockpot Dressing
This Crockpot Dressing is the easiest hands-off way to make stuffing without taking up valuable oven space! Made with day-old bread, butter, onions, and classic ingredients, this slow cooker stuffing mimics the type of Southern dressing my mom fixed in the oven. This dressing recipe is pure comfort food.
Of course this goes with turkey, but don’t forget it’s also great with baked ham or a simple pan seared chicken breast.
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I love making Crockpot Dressing because it just makes the holidays easier! You mix is up, put it in the slow cooker, and you don’t have to worry about finding extra oven space!
I first made it this way back in 2003 when I hosted my first Thanksgiving, and I’ve stuck with it ever since. Using day old bread gives it the right texture, and the sage, thyme, and poultry seasoning bring that classic flavor. If you’ve never made dressing in a slow cooker before, you’ll be surprised by how simple it is and how good it turns out!
What you’ll love about this Crockpot Stuffing:
What’s the difference between dressing and stuffing?
Ah, it’s the classic Dressing versus stuffing! Technically, stuffing is cooked inside the turkey, while dressing is cooked separately in a pan (or in this case, a crockpot). In Kentucky, we almost always call it dressing regardless of how it’s cooked! They use the same ingredients: bread, broth, and seasonings. Dressing is safer and easier to make since you don’t have to worry about the inside of the turkey reaching the right temperature. Plus, making it in the crockpot frees up your oven for other holiday dishes!
Recipe Ingredients:
You’ll need the following ingredients to make crockpot dressing:
- Sandwich bread- I just buy a large loaf of the cheapest white bread I can find at the grocery store.
- Butter- salted or unsalted butter is fine.
- Large onion
- Chicken broth or chicken stock, I use whichever I have on hand.
- Large eggs
- Dried sage
- Dried thyme
- Poultry seasoning
- Salt
- Black pepper
Ingredient Notes:
- Bread: Use day-old bread that’s slightly dried out so it can absorb the broth without turning mushy. White sandwich bread, sourdough, cornbread, whole wheat, or even leftover buns all work. You can use slices or a whole loaf. Some people prefer homemade cornbread, but we’ve always used regular bread. It’s the main ingredient, so use your favorite!
- Broth: Chicken broth (homemade chicken broth is best!) is classic, but turkey or vegetable broth work too. Make sure you measure the broth out. You don’t want much liquid to make it soggy, but you need enough for moist dressing.
- Eggs: Help bind everything together and give structure.
- Seasonings: Sage is the key herb for traditional dressing flavor, so don’t skip it. Poultry seasoning also adds that classic taste without needing the turkey giblets my mom used to add. I prefer using poultry seasoning because it gives the same flavor and lets me make dressing without cooking a turkey.
How to make Crockpot Dressing step-by-step:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
Step 1: In large skillet, melt butter over medium heat. Add onion and cook until softened, about 8 minutes.
Step 2: In very large mixing bowl, place cubed bread.
Step 3: Pour cooked onion mixture over bread.
Step 4: In medium bowl, whisk together chicken broth, beaten eggs, sage, thyme, poultry seasoning, salt, and pepper.
Step 5: Pour broth mixture over bread mixture and stir gently until well combined and moistened.
Step 6: Spray 6-quart crockpot with cooking spray (non-stick spray). Transfer dressing mixture to crockpot and spread evenly.
Step 7: Cover and cook on low 4 hours until set and edges are golden brown.
Step 8: Let rest 10 minutes before serving.
PRO TIP:
Don’t use fresh bread cubes! It needs to be day-old or slightly stale so it can absorb the liquid without turning to mush. My Mom always tore her loaf of bread up and let it sit out in a covered bowl overnight, if I forget, I just dry it out in the oven. Cube the bread and place on a large sheet pan, don’t crowd it, bake at 250°F for 30 minutes to dry it out.
Storage and Reheating:
Storage: Store leftovers in the refrigerator in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat in the microwave or in a 350°F oven until warmed through. Add a splash of broth if it seems dry.
Freezing: This dressing freezes well! Cool completely, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat.
Additions and Substitutions:
ADDITIONS:
- ADDITIONS:
- Sausage: Brown some breakfast sausage and add it to the mixture.
- Celery: Sauté diced celery with the onions for classic flavor. I have a slight aversion to celery, so I usually leave it out of all my recipes.
- Fresh Herbs: Use fresh parsley or fresh sage and thyme if you have them, just double the amount.
- Green Onions: Sprinkle green onions on top before serving for color.
- Cream Soups: Some people add a can of cream of chicken soup, cream of mushroom soup, or cream of celery soup for extra creaminess.
SUBSTITUTIONS:
- Bread: Swap the bread for cornbread to make a slow cooker cornbread dressing version. You can use sourdough, whole wheat, or a mix of different breads. If you want to use cornbread, you can bake it with Jiffy mix, sweet cornbread mix, or any boxed mix first. Just let the cornbread dry out first.
- Butter: Olive oil or coconut oil works for dairy-free.
- Broth: Use vegetable broth for vegetarian dressing.
- Eggs: Can be omitted if needed, though the dressing won’t be as firm.
- Protein: Add rotisserie chicken for a complete one-dish meal!
FAQs about this dressing crockpot recipe:
What is the best bread for stuffing or dressing?
The best type of bread for dressing is day-old or slightly stale bread so it can absorb the broth and seasonings without turning mushy. White bread, sourdough, French bread, and Italian bread all work well. Many people even mix different breads for extra flavor. If you’re in a pinch, hot dog buns or regular bread slices work too. Just make sure the bread is dried out first, either by using day-old bread or baking it at 250°F for about 30 minutes.
Can I cook this on high instead of low?
Yes, but cook for only 2-3 hours on high. Low and slow gives better texture.
Why is my dressing too dry or too wet?
If your dressing is too dry, stir in a little warm broth until it reaches the texture you want. If it comes out too wet, just remove the lid during the last 30 minutes of cooking to let the extra moisture evaporate.
Do I need to stir it while cooking?
No, not even once! Just let it cook undisturbed for the best results.
What can I serve with this Crock Pot Dressing?
This is a perfect Thanksgiving side dish next to mashed potatoes, giblet gravy, cranberry sauce, and green beans for a complete holiday meal! It’s one of the best side dishes for your holiday table!
DID YOU MAKE THIS RECIPE?
I’m excited for you to try this Crockpot Dressing! After you make it, please leave a 5-star rating to let me know your thoughts on it. I’m excited to hear if you loved it as much as we do! Find us on IG + TikTok: @littlechefwithin
Crockpot Dressing
Equipment
Ingredients
- 12 cups cubed, day-old bread
- 1/2 cup butter
- 1 large onion diced
- 3 cups chicken broth
- 3 large eggs beaten
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In large skillet, melt butter over medium heat. Add onion cook until softened, about 8 minutes. 1/2 cup butter,1 large onion.
- In a very large bowl, place cubed bread and pour cooked onion mixture over bread. 12 cups cubed, day-old bread.
- In medium bowl, whisk together chicken broth, beaten eggs, sage, thyme, poultry seasoning, salt, and pepper. 3 cups chicken broth,3 large eggs,2 teaspoons dried sage,1 teaspoon dried thyme,1 teaspoon poultry seasoning,1 teaspoon salt,1/2 teaspoon black pepper.
- Pour broth mixture over bread mixture and stir gently until well combined and moistened.
- Spray 7-quart crockpot with cooking spray. Transfer dressing mixture to crockpot and spread evenly.
- Cover and cook on low 4 hours until set and edges are golden brown.
- Let rest 10 minutes before serving.
Notes
Nutrition
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Yum yum
The flavour of this stuffing was amazing, however it was sopping wet despite following instructions. I even moved it to the oven for a couple of hours and still found it mushy. I think I will half the broth next time.