This Slow Cooker Stuffing is a Delicious Addition to Any Holiday Dinner!
Have you ever made a slow cooker dressing? Pardon me. I was raised in the South. Have you ever made a slow cooker STUFFING? I have...several times. We've had everything from cornbread stuffing from scratch to stove-top only turned crockpot. We've had several in between too. Some have been epic fails, some have been pretty successful. If you're looking for a one-pot stuffing meal, here's a chicken & stuffing casserole. It was a success 🙂
Everyone likes this dressing recipe when it's made in the crock pot. I think the main reason it's successful is that it stays super moist. As long as you keep your lid on the moisture can't escape and it keeps it moist, creamy, and delicious. I suppose some folks might like it drier, but no one around here does.
This recipe cooks for about 4 to 5 hours. If you need it to cook longer make sure and add a bit more liquid. Like about a 1/4 cup extra per hour. Maybe upwards of 1/3 cup per hour, depending on how hot your crockpot cooks.
One Last Note...
This recipe was served up with a full crockpot spread! It included:
- Slow Cooker Spiral Ham
- Crockpot Bacon Wrapped Turkey Breast
- Slow Cooker Mac & Cheese
- Crock Pot Green Bean Casserole
- Slow Cooker Corn Casserole
- 5-Ingredient Slow Cooker Scalloped Potatoes
So if you are looking to make your holiday meals super easy, check them all out and look for the holiday dinner to become super easy.
Before we go any farther, let's get the legal stuff out of the way…this post may contain affiliate links. This means I get a small commission if you purchase through these links. This will NOT increase your cost in any way. But does give you awesome recommendations that have been tested by myself or someone I dearly trust.
So if you're looking for a super easy, incredibly tasty version of dressing... here it is! Oh! One last requirement. You MUST love King's Hawaiian rolls.
IF this stuffing mix has been available before this year, I didn't know about it. My loss. 'Cause it's just plain YUMMY!
Here's the dressing recipe step-by-step. If you're in a hurry or if you'd rather you can scroll down for the printable version as well.
Give it a try and let us know if you like it. And as always...Happy Crockin'!
Slow Cooker Dressing Step-by-Step:
Gather your ingredients...
Ingredients:
- King's Hawaiian bread crumbs
- Turkey stuffing mix
- Butter
- Onions, diced (optional)
- Celery, diced
- Chicken broth ~or~ 4 cups water + 2 heaping tablespoons chicken flavored Better Than Bouillon
Dice up the veggies you're using...
Onions are required to be optional in this house. My hubbie and I love them. But we've a few friends that can't have them...so optional. If you choose to go with the onions, a sweeter type like a Vidalia or sweet yellow works great with the sweetness of the Hawaiian bread.
Saute the celery and/or the onions in the butter 'til just slightly browned...
Spray or butter the insert...
Add the bread crumbs, stuffing mix and veggies.
Add the chicken stock and mix well...
Cover and cook on low for 4 to 5 hours. If you would rather cook it overnight just add a little more broth or water so it doesn't dry out or burn around the edges.
Serve up this delicious side for an amazing holiday dinner 🙂
Recipe
5-Ingredient Slow Cooker Dressing - Easy Stuffing Recipe for Crockpot, Oven-Baked, & Freezer
Ingredients
- 1 12 ounce bag King’s Hawaiian bread crumbs
- 2 boxes turkey stuffing mix
- 1/2 cup butter
- 1 1/2 cups onions diced (optional)
- 1 1/2 cups celery diced
- 4 cups chicken broth
Instructions
Slow Cooker
- Spray or butter the crock pot insert.
- Dice the celery and/or onion.
- Saute them both over medium heat in the butter til they just begin to soften.
- Mix all ingredients well.
- Pour into the crockpot. Cover and cook on low for 4 to 5 hours.
Oven Baked
- Follow steps 1 thru 4 from slow cooker directions
- Pour into a buttered/oiled 9x13 oven-friendly baking pan. Cover pan with foil.
- Bake in a preheated oven for 25 minutes. Remove foil and bake 15-20 more minutes. Or until the edges are just crispy.
Freezer
- Follow the first 4 steps in the slow cooker method.
- Pour into a labeled, one-gallon freezer bag. Freeze for up to 6 weeks.
- To Cook -1. Allow to defrost overnight in the refrigerator.2. Choose your cooking method from above and pour into the appropriate pan/insert.3. Bake as per the directions in that cooking method. *See Notes.
Can you substitute regular stuffing mix for the king Hawaiian? I can’t find it anywhere! Thank.
You sure can. I couldn't find it this year either. I'm sorta bummed. You can use ALL boxed mix, any stuffing mixture OR you can make your own by toasting cheap bread and slicing it up. It's going to taste a bit different but it all works.
You can also add just a couple teaspoons of sugar or stevia to the bread and toss it if you want a sweeter taste. I think I might try that tomorrow. That and a little more butter. I think it might be pretty close.
I also could not find the Hawaiian stuffing mix but I am just using the Hawaiian bread and making my own. 300 degrees for 30-60 min.
Don't you rock. Go you!
Thank you for sharing the time and temp for the Hawaiian bread. I like everyone else, couldn’t find the Hawaiian stuffing mix. I’m also going to add turkey breakfast sausage to this delicious recipe. I’ll let you guys know how it turns out.
Thanks for the idea! I’m using this trick today!! Happy Thanksgiving everyone!!
Jolene, thanks for the make my own tip!
Can I cook this recipe a day ahead and refrigerate it and then heat it up for Thanksgiving?
You sure can. The slow cooker insert might be a little more difficult to clean... as the butter you greased with is going to be completely absorbed into the stuffing. But you can soak it and it will come right off.
Do you have an approximate # or people this will feed or how many cups it ends up? trying to decide if this is enough for 15 to 20 people. This is brilliant by the way... I have been wanting to try a crock pot stuffing for years!
Thanks! I appreciate the brilliant comment but it was more desperation when there wasn't enough room for everything. And YIKES for you on 15-20. My answer is a big maybe. It depends on appetites and how many littles you have vs adults. I'd personally double the recipe, use a 6 to 7 quart slow cooker, stir it half way through and smush it down to bake for the remaining time...I've never made a batch that large so I am guessing without stirring mid-way you'd probably burn the edges before the center was done. OR you could use a casserole crockpot. They are very flat and then I would just double the recipe and it would cook/bake just fine. Best of luck feeding your crowd 🙂
ok... good suggestions... lots of littles that probably won't eat stuffing anyway, but wanted to make sure. I'm actually thinking of doing 2 crocks - one with sausage & mushrooms and without... so that might be the answer!
Thanks so much for responding!
That sounds like an excellent answer 🙂 The sausage and mushrooms sounds delicious too! And you're welcome.
My family has never been fans of dressing but I gave this a try and it was a home run all around! They requested I make this a keeper and prepare it every year for Thanksgiving and Christmas. Thanks for the recipe!
I added sausage (sage) so good! Browned it first then add with the rest of the ingredients.
I'm very glad you enjoyed it!
What size Crockpot do you recommend for this stuffing recipe?
I used a small one. I think it was either 1 1/2-2 quarts. It worked well. I've also used the casserole crockpot with good results too. If you make it in a deep oval, just don't fill it too full. 1/3-1/2 would allow the center to have time to cook before the edges burn.
Best of luck! Happy Thanksgiving 🙂
Made this stuffing last year and it was fabulous. Had to use Hawaiian rolls and make that part. Doing it again this year.
I'm so glad you like it! Happy Thanksgiving 🙂
My Granny and now my Mom
Use crumbled up biscuits instead of bread.
You absolutely can do that! Any sort of bread works. I've used lots of different kinds myself. Whatever is available.