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Slow Cooker Bread Stuffing

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PREP TIME
20 min
COOKING TIME
290 min
TOTAL TIME
310 min
SERVINGS
11 servings
Dinner
Slow Cooker Bread Stuffing
Ingredients
  • 1 cup butter
  • 2 cups chopped celery
  • 2 cups chopped onion
  • 2 (8 ounce) cans mushrooms, drained
  • 1/4 cup chopped parsley
  • 12 cups white bread, cut into cubes
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons sage
  • 1 teaspoon poultry seasoning
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried marjoram
  • 2 eggs, beaten
  • 4 cups chicken broth
Instructions
1
Melt butter in a large skillet over medium heat, allowing it to reach its liquid state. Add diced celery, chopped onion, sliced mushrooms, and fresh parsley leaves; cook until they become tender and soft, taking around 5 to 7 minutes.
2
In a large bowl, merge bread cubes with the cooked vegetables. Add salt, dried sage leaves, poultry seasoning, fresh thyme sprigs, black pepper, and marjoram. Mix everything together thoroughly.
3
Crack an egg into the bowl and add enough chicken broth to achieve a moist consistency. Combine all the ingredients until they are well incorporated.
4
Gently fill the slow cooker with the prepared stuffing mixture. Cover it and cook on High for 45 minutes. After that, reduce the heat to Low and continue cooking for 4 to 8 hours.