Crockpot Cheesy Chicken & Stuffing, Dump & Go Slow Cooker Recipe
Crockpot Cheesy Chicken & Stuffing, Dump & Go Slow Cooker Recipe
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CROCKPOT STUFFING | Set It and Forget It Recipe
Want the shorter, re-edited version? Click here!
Hello friends! Is it stuffing or is it dressing?? I know stuffing is technically when you stuff it in the turkey and dressing is when you don't, but I call it stuffing - anyway you stuff it. Anywho! It's Thanksgiving day, and you're juggling seven different dishes. Where do you put them all?! When do you put each dish, into the oven?? And they all seem to need to cook at different temperatures! It's the same conundrum, every year. If you make dressing (instead of stuffing), let me help you out with this one dish. Let's learn how to make stuffing in the crockpot!
Recipe adapted from:
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What You'll Need!
8 cups seasoned stuffing mix of choice (or unseasoned dry bread cubes)
1/2 cup butter (1 stick)
2 stalks of celery, diced
2 small yellow or white onions, diced
1 1/2 cup stock/broth of choice
1/2 tsp poultry seasoning (if using unseasoned dried bread cubes: 1 tsp)
1/2 tsp dried/rubbed sage (if using unseasoned dried bread cubes: 1 tsp)
1/4 tsp garlic powder (if using unseasoned dried bread cubes: 1 tsp)
1/2 tsp salt (if using unseasoned dried bread cubes: 1 tsp)
1/4 tsp ground black pepper (if using unseasoned dried bread cubes: 1 tsp)
1 egg, beaten
- crockpot*:
Intro - 00:00
What Stuffing Mix I'm Using - 00:33
Prepping and Sautéing Vegetables - 01:26
Prepping the Crockpot - 07:46
Prepping the Stuffing - 09:45
Cooking it in the Crockpot - 15:03
Taste Test and Final Comments- 17:37
Thanks! - 20:58
DISCLOSURE: The links in this description may be affiliate links. I might receive a small commission, if you choose to make a purchase, via the links. However, there is no extra cost to you :)
#thanksgiving #stuffingvsdressing #crockpot
Crockpot Stuffing
CROCKPOT STUFFING
Free up your oven with this simple and classic Crockpot Stuffing! A traditional recipe with onions, celery, and herbs, cooked to perfection in the slow cooker!
FULL RECIPE
COOKING TIPS
Customize your stuffing! We almost always add finely chopped gizzards to our stuffing, added at the same time as the eggs. You can add different meats, cheeses, and herbs to make it your own. Check out these yummy stuffing variations.
Do NOT lift the lid while cooking, as tempting as it may be! It will make it take longer to cook as the heat will escape, and it doesn’t need stirring anyway!
A large (6 quart or more!) slow cooker is best with this amount of stuffing. Consider opting for a programmable Crock Pot since holidays get chaotic. Then you won’t have to think about it, and it won’t be overcooked.
Bread needs to be damp but not soaking. See the video for my grandma’s “squeezing out” technique.
Keep slow cooker on warm until ready to serve.
FIND ME HERE TOO!
Moist Every Time Crockpot Stuffing
Recipe from Gerene Thom of De Pere.
Easy Crockpot Stuffing Recipe Video
Crockpot Stuffing is moist, hearty, and perfectly seasoned! Easy to prepare using the slow cooker, it makes the perfect Thanksgiving side dish!
Get the Recipe:
Easy Crock-Pot Stuffing
Stuffing at Thanksgiving should be set it and forget it! With this super easy Crock-Pot stuffing, you can achieve just that!
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Other delicious Thanksgiving recipes:
A Classic Thanksgiving Turkey:
How to Make Gravy:
How to Carve a Turkey:
Quick & Simple Cranberry Sauce:
Simple Pecan Pie:
Pumpkin Tart:
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INGREDIENTS
- 10 cups bread, 1-Inch cubes (I use 1 challah and 1 french loaf)
- 1 1/2 - 2 quarts turkey/chicken/vegetable stock
- 2 tablespoons fresh minced sage (1 tablespoon dry)
- 1 tablespoon fresh minced thyme (1/2 tablespoon dry)
- 1/2 tablespoon fresh minced rosemary (2 teaspoons dry)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 1/2 cups onion, chopped
- 1 1/2 cups celery, chopped
- 5 cloves garlic, minced
- 1 stick butter
- 1 egg
- 1 cup dried cranberries
- 1 cup chopped and whole pecans (1/2 and 1/2)
INSTRUCTIONS
Preheat oven to 225 degrees. Place bread cubes on two large sheet pans and put in the oven to dry. Drying works the best in the oven as opposed to leaving the bread to “stale” overnight as the oven dries much more evenly. Let dry for approximately one hour, switching racks halfway through. Once cooled on the counter, the bread cubes should feel very dry and brittle.
Melt butter in a large skillet. Add chopped onion and celery. Sauté over medium heat until onions are translucent and slightly tender.
Add garlic and cook until fragrant, about another two minutes. Remove from heat and set aside.
Place cooled bread in a large bowl and add minced herbs, dried cranberries, pecans, egg (slightly beaten), cooled onion mixture, salt, and pepper. Stir to combine and add in enough stock to create a moist dressing. You don’t want the liquid to be sitting at the bottom of the bowl. Let bread soak up the liquid and add more if needed.
Pour into a 6-quart slow cooker and set to high. The dressing will take 4-5 hours and become slightly puffed and set around the edges.
Once cooked, spoon into a serving dish and garnish with toasted pecans and a few dried cranberries.
#Thanksgiving #recipe #slowcooker