Crockpot Dressing

Jean Romero


The slow cooker makes this dressing moist and delicious. This dressing is made with a variety of herbs and vegetables, along with sliced mushrooms and chicken broth

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15 Min


4 Hr 45 Min


Slow Cooker Crock Pot


1 c
1 1/2 c
chopped onion
2 c
chopped celery
1/4 c
parsley sprigs
8 oz
fresh sliced mushrooms
12-13 c
slightly dry bread cubes
1 tsp
poultry seasoning
1 tsp
salt, or to taste
1 1/2 tsp
crumbled dried sage
1 tsp
dried leaf thyme
1/4 tsp
pepper, or to taste
1/2 tsp
ground marjoram
2-2 1/2 c
chicken broth
diced giblets, optional
2 medium
eggs, beaten

Directions Step-By-Step

Melt butter in skillet and saute onion, celery, parsley and mushrooms. Pour over bread cubes in a very large bowl. Add seasonings and toss to blend ingredients well.
Pour in enough chicken broth to moisten, then add giblets if using. Before adding eggs, taste to check seasonings. Add more salt and herbs if necessary. Add beaten eggs and mix together well. Pack lightly into a greased slow cooker. Cover and cook on HIGH 45 minutes; reduce to LOW and continue to cook for 4 to 8 hours longer.
You may use 14 ounces seasoned stuffing mixture in place of bread cubes, but omit herbs and salt (or add seasonings just to taste) and add about 1 extra cup of chicken broth.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Bread
Regional Style: American
Other Tag: For Kids