Yes, you can make stuffing in a slow cooker: sauté onions and celery, toss them with dried bread cubes and enough broth to moisten, then cook until the center reaches 165°F. After that, hold the stuffing at 140°F or above, not in the temperature danger zone. This method frees the oven; it is not a second copy of the baked recipe in how to make Thanksgiving stuffing. For a crowded kitchen, see how to host Thanksgiving in a small kitchen and the Thanksgiving cooking timeline. More sides are in the Thanksgiving side dishes and the Thanksgiving guide.
Build the stuffing the same way, then move it to the cooker
Use a 6-quart or larger slow cooker, and coat it with butter or a liner. In a skillet, cook 1 cup chopped onion and 1 cup chopped celery in 1/2 cup butter with salt, pepper, and herbs such as sage and thyme, until soft. Toss with about 12 cups dried bread cubes (the same cubes you would use in how to make Thanksgiving stuffing) and 2 to 3 cups warm turkey or chicken broth, plus 2 beaten eggs if you like a slightly tighter stuffing. The mix should be moist but not soupy; slow cookers trap steam, so start on the drier side. Pack it loosely into the cooker; a packed mass takes longer to heat through.
Cook to 165°F, then hold only if it stays hot
Cook on high for about 2 to 2 1/2 hours, or on low for 3 1/2 to 4 1/2 hours, until a thermometer in the center reads 165°F. Lift the lid as little as possible, and stir once halfway if the edges are drying out, adding a splash of broth only if needed. Once it is done, you can keep it on the warm setting only if it stays at 140°F or above. USDA leftovers guidance says perishable food should not sit between 40°F and 140°F for more than 2 hours. If your “warm” setting dips below 140°F, move the stuffing back to high briefly or transfer it to a 200°F oven. Stuffing cooked in a cooker will be moister and less crisp than an oven pan; if you want a crusty top, spread the finished stuffing in a shallow dish and broil it for a few minutes just before serving.
Why this method helps on Thanksgiving morning
A slow cooker keeps one more 9×13-inch pan out of the oven, which is the point of how to host Thanksgiving in a small kitchen. Start the stuffing after the turkey is in, and check the temperature before guests sit down. Leftovers still need to be cooled and refrigerated within 2 hours; see how long Thanksgiving leftovers last.
Frequently asked questions
Can I put raw stuffing in a slow cooker the night before?
No. Mix and refrigerate the dry cubes and the cooked vegetables separately if you want a head start, then combine them with broth just before cooking so the stuffing does not sit in the danger zone.
Is slow-cooker stuffing as crisp as oven stuffing?
It is usually moister. Broil a portion in a shallow pan if you want browned edges.
Can I hold stuffing in a slow cooker all afternoon?
Only if it stays at 140°F or above. Check with a thermometer; a warm setting is not automatically safe.
Helpful kitchen tools
- Instant Pot Duo 6 qt — A 6-quart multicooker can cook stuffing and later hold it if the warm setting stays at 140°F or above.
- OXO Good Grips 1.5-Qt Stainless Mixing Bowl — A mixing bowl is the place to toss the cubes with the vegetables and broth.
- TempPro TP19H 1-Second Digital Meat Thermometer — An instant-read thermometer confirms 165°F in the center and 140°F while holding.
- Pyrex Deep 9×13-Inch Glass Baking Dish with Lid — A shallow baking dish is ready if you want to broil the top for a crisper finish.
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