How to Make Stovetop Stuffing in the Crockpot

How to Make Stovetop Stuffing in the Crockpot — The slow cooker is the perfect tool for hands-off holiday stuffing. Today, I’ll show you how to make Stovetop Stuffing in the Crockpot!

The ingredients are simple and easy to find at any grocery store. All you need is a couple of packages of boxed stuffing, broth, cream of chicken soup, and a little butter. There’s no need for any fancy ingredients — just the basics! So grab your crockpot, and let’s get started!

This recipe is for the cooks who are looking for an easy way to get their stuffing made without babysitting it. The best part is that it doesn’t take up valuable oven space while cooking your turkey — just set it, forget it, and your stuffing stays warm right in the slow cooker until dinner is served.

If you love easy slow cooker recipes as much as I do, check out my Slow Cooker Scalloped Potatoes, Slow Cooker Ruth’s Chris Creamed Corn, and this roundup of 21 Slow Cooker Side Dishes — they’re all perfect alongside this stuffing on a holiday table.

Why You’ll Love This Recipe

• Hands-Off Cooking — No stirring at the stove and no oven space needed. The crockpot does all the work.
• Only 4 Ingredients — Boxed stuffing, broth, cream soup, and butter. That’s it!
• Perfect For The Holidays — Frees up your oven for the turkey, and the WARM setting keeps it ready until dinner.
• Feeds A Crowd — Easily doubles for a bigger gathering.
• Tastes Homemade — The cream soup and butter give boxed stuffing a rich, made-from-scratch flavor.

What Is Stovetop Stuffing?

Stovetop stuffing is a type of bread dressing that has traditionally been cooked on the stove. It’s made with ingredients like butter, celery, onion, spices, and broth. Tasty variations of this dish are often made by adding cranberries, sausage, or nuts to the mixture — and if you love those flavors, my Air Fryer Cornbread Sausage Stuffing is a must-try.

This recipe will work with any boxed stuffing, whether you get it from Whole Foods, Trader Joe’s, or even Costco. The recipe will remain the same.

Ingredients Needed For Crockpot Stovetop Stuffing

• Stovetop Stuffing — Two 6-ounce boxes; any brand or flavor of boxed stuffing mix works.
• Chicken Broth — Adds moisture and savory flavor; low-sodium works great.
• Cream of Chicken Soup — The secret to rich, creamy stuffing; cream of mushroom works too.
• Butter — Dotted on top for flavor and a golden, rich finish.

How to Make Stovetop Stuffing in the Crockpot

Step One: Spray the inside of your slow cooker with cooking spray, or use a slow cooker liner for easy cleanup. In a large mixing bowl, mix the stuffing mix, chicken broth, and cream of chicken soup until well combined.

Step Two: Transfer the mixture to the prepared crockpot and dot the top with pats of butter. Cover and cook on LOW for 2 1/2 to 3 hours, or on HIGH for about 1 1/2 hours, stirring once halfway through. The stuffing is done when the liquid is absorbed and the center is hot.

Step Three: Fluff with a fork, then switch the crockpot to the WARM setting until you’re ready to serve.

Pro Tips For The Best Crockpot Stuffing

• Don’t Lift The Lid — Every peek releases heat and adds 15-20 minutes of cooking time. Stir once at the halfway mark and leave it alone otherwise.
• Spray Or Line The Crock — Stuffing loves to stick. Cooking spray or a slow cooker liner makes cleanup a breeze.
• Watch The Edges — The edges cook faster than the center. If they start to brown too much, give the stuffing a stir and switch to LOW or WARM.
• Dry Stuffing Fix — If it looks dry when you stir, add an extra splash of broth, a few tablespoons at a time.
• Wet Stuffing Fix — If it looks too wet at the end, remove the lid and cook on HIGH for 15-20 minutes to let the moisture evaporate.
• Holding On WARM — Keeping it on WARM for more than an hour? Stir in a little broth before serving to keep it moist.
• Crockpot Size Matters — A 4 to 6-quart slow cooker is ideal for two boxes. If you double the recipe, use a 6-quart or larger and add about 30 minutes to the cook time.

Variations And Add-Ins

While we started with a boxed mix, there are so many ways to change this out. You can really use any boxed stuffing for this recipe, and it will work the same.

Some of my favorite boxed stuffing mixes:

• Pepperidge Farm Herb Seasoned Classic Stuffing
• Kraft Stove Top Cornbread Stuffing Mix
• 365 Everyday Value Organic Cornbread Stuffing Mix
• Arnold Premium Herb Seasoned Cubed Stuffing
• Martin’s Potato Bread Cubed Stuffing

Tasty Add-Ins:

• Sausage Stuffing — Stir in 1/2 pound of browned and drained breakfast sausage or Italian sausage before cooking.
• Sautéed Vegetables — Sauté 1/2 cup each of diced celery and onion in butter, then mix in for that classic homemade flavor.
• Cranberry Pecan — Add 1/2 cup dried cranberries and 1/2 cup chopped pecans for a sweet and crunchy twist.
• Apple Walnut — Fold in one diced apple and 1/2 cup chopped walnuts.
• Mushroom Lovers — Use cream of mushroom soup and stir in 1 cup of sautéed sliced mushrooms.
• Fresh Herbs — Add a teaspoon each of chopped fresh sage, thyme, or rosemary for extra holiday flavor.
• Cheesy Stuffing — Stir in 1/2 cup shredded Parmesan or sharp cheddar during the last 30 minutes.

Broth:

While today I used a simple chicken broth, you can change it out to:

• Water
• Vegetable Broth
• Beef Broth
• Turkey Broth (great if you have drippings on hand!)

Soups:

• Cream of Chicken
• Cream of Mushroom
• Cream of Celery

Other Ways To Make Stovetop Stuffing

The crockpot is my go-to when oven and counter space are at a premium, but this same simple mixture works in just about any appliance in your kitchen:

• Instant Pot — Mix the stuffing, broth, and soup in a pressure-safe bowl, place it on a trivet over 2 cups of water, and cook on high pressure for 1 minute with a quick release. I walk through the whole process in my Instant Pot Stuffing recipe, and you can find even more pressure cooker favorites in my Instant Pot recipe index.
• Air Fryer — Place the mixture in an air fryer-safe pan and cook at 320 degrees F for 12-15 minutes, checking halfway. Get all the details in my post on How To Make Stovetop Stuffing in Your Air Fryer.
• Oven — Spread the mixture in a greased 9×13 baking dish, cover with foil, and bake at 350 degrees F for 30 minutes. Uncover and bake 10 more minutes for crispy edges.
• Stovetop — Bring the broth, soup, and butter to a boil in a saucepan, stir in the stuffing mix, cover, remove from heat, and let stand 5 minutes before fluffing.

What To Serve With Crockpot Stuffing

This stuffing is the perfect side for roast turkey, baked chicken, pork chops, or holiday ham. Round out the holiday table with my Slow Cooker Scalloped Potatoes and Slow Cooker Ruth’s Chris Creamed Corn — since they all cook in the slow cooker, your oven stays free for the main event.

Got leftover stuffing? It’s the perfect base for a cozy weeknight dinner like my Air Fryer Chicken and Stuffing Casserole, and it’s delicious piled onto leftover turkey sandwiches, too.

Storing, Freezing, And Reheating

• Storing: Let the stuffing cool completely, then store in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze cooled stuffing in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat in the microwave in 30-second bursts with a splash of broth, or cover with foil and warm in a 350 degree F oven for about 15 minutes. You can also reheat it right in the crockpot on LOW with a little extra broth stirred in.

Make-Ahead Tips

You can mix the stuffing, broth, and soup together the night before and store it covered in the refrigerator. The next day, transfer it to the crockpot, top with butter, and cook as directed — you may need to add 15-20 minutes since the mixture starts out cold. This is a huge time-saver on Thanksgiving morning, especially when the rest of your menu is coming from my 31 Days of Slow Cooker Recipes!

Frequently Asked Questions

Can I double this recipe? Yes! Double all the ingredients and use a 6-quart or larger slow cooker. Add about 30 minutes to the cook time and stir once halfway through.

Can I use homemade bread cubes instead of boxed stuffing? You can! Use about 10-12 cups of dried bread cubes, add 1 teaspoon of poultry seasoning, and sauté some celery and onion to mix in, since boxed mixes already include the seasonings.

Why is my crockpot stuffing mushy? Too much liquid or too long a cook time is usually the culprit. Stick to 3 cups of broth for two boxes, and if it looks wet at the end, cook uncovered on HIGH for 15-20 minutes to dry it out.

Why is my stuffing dry? Crockpots vary in temperature, and some run hot. Stir in extra broth a few tablespoons at a time until it reaches the texture you like.

Can I keep the stuffing warm in the crockpot? Absolutely — that’s one of the best parts of this recipe! Switch to the WARM setting for up to 2 hours. Stir in a splash of broth before serving if it starts to dry out.

Can I make this vegetarian? Yes, use vegetable broth or water in place of chicken broth, and swap the cream of chicken soup for cream of mushroom or cream of celery. Double-check that your stuffing mix is vegetarian, as some contain chicken flavoring.

Do I need to add eggs? No eggs needed! The cream soup binds everything together. If you prefer a firmer, more casserole-style stuffing, you can whisk one beaten egg into the broth mixture before combining.

Can I cook this on HIGH the whole time? Yes, cook on HIGH for about 1 1/2 hours, but keep a closer eye on the edges since they can over-brown faster on HIGH.

More Slow Cooker Recipes

SLOW COOKER SCALLOPED POTATOES

SLOW COOKER RUTH’S CHRIS CREAMED CORN