Crockpot Stuffing frees up much-needed oven space and turns out just as moist and tender as the baked version. Spend 30 minutes on prep, then set it and forget it!
One of the things I used to dread about Thanksgiving was all of the scheduling and multitasking required to prepare the main meal.
Then, I learned how to adapt many of my favorite recipes to the crock pot, and I’ve never looked back!
My crockpot stuffing with sausage is a family favorite, and it’s especially delicious as leftovers.
Pair it with a few more easy sides of your choosing so you can spend less time in the kitchen and more time with your guests!
Ingredient Notes and Substitutions
- Bread Cubes – I love the flavor of sourdough for crockpot stuffing, and it also holds its shape really well.
Feel free to use another sturdy loaf like French or Italian bread!
- Sausage and Bacon – Opt for natural pork sausage without any added flavors. I do love applewood smoked bacon, though any kind will do.
Thick-cut bacon tends to hold up better in slow cooker stuffing.
- Chicken Stock – Feel free to use turkey or vegetable broth in this crockpot dressing recipe instead.
- Shallots – These are reddish bulbs shaped like large cloves of garlic, and they have a more delicate flavor than regular onions.
If you aren’t able to find them locally, replace with about ¼ of a medium yellow onion and a pinch of garlic powder.
- Herbs – While fresh herbs give this crockpot stuffing incredible flavor, you can use dried herbs if needed.
Reduce the amounts by half and crush them in your hand to help release the flavor and aroma.
Tips for Making Slow Cooker Stuffing
- Prep in advance.
Make the toasted bread cubes and bacon the day before to speed up the process on cooking day.
Bag up the cubes and keep them on the counter, but chop and store the bacon in the refrigerator in an airtight container.
- Add extra veggies.
Toss about a cup of chopped celery into the pan with the shallots for extra flavor and texture!
- Don’t need as much?
Easily cut this crock pot stuffing recipe by half for a smaller meal and cook it in a smaller crock pot.
Or, use the slow cooker Low setting on an Instant Pot.
- Time-saving tip:
Chop up some precooked sausage links and use store-bought bread cubes and bacon crumbles.
Crockpot Dressing Recipe FAQ
You can easily get it going first thing in the morning and keep it on warm once it’s finished — but no more than 2 hours, or it will dry out.
Stir occasionally and add extra splashes of chicken stock to keep your crock pot stuff moist.
Technically, yes. Stuffing is traditionally stuffed into the cavity of the turkey and cooked right inside the bird.
Dressing, on the other hand, is prepared separately and cooked on the stovetop, in the oven, or in a slow cooker — like this crockpot dressing recipe!
Stuffing a bird is no longer recommended, due to food safety concerns, so stuffing often refers to the bready side dish regardless of how it was prepared.
Storing and Reheating Crock Pot Stuffing
When stored in an airtight container, crockpot stuffing with sausage is safe to eat for 3 to 4 more days.
If you don’t think you’ll finish it all by then, you can freeze portions for up to 3 months. Just thaw them in the refrigerator overnight before reheating.
To reheat, just add a scoop of crockpot stuffing to a plate with your other leftovers and pop it in the microwave.
But if you want your leftovers a little more crispy, warm them on the stove or in an air fryer! Top each serving with a splash of broth and a little butter for added moisture.
With love from our simple kitchen to yours.
Other Thanksgiving Recipes
Crockpot Stuffing + Video
- 1 large loaf sour dough bread, about 1 pound 8 ounces, cubed (about 12 cups)*
- 20 ounces Applewood smoked bacon*
- 1 16 ounce natural pork sausage roll*
- 1 shallot, finely diced
- 1/2 cup chopped fresh parsley
- 3 tablespoons finely chopped fresh sage, divided
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon fresh thyme, 1 sprig
- 4 tablespoons unsalted butter, divided
- 2 1/2 – 4 cups chicken stock
- 2 eggs, beaten
- Preheat oven to 350°F. Place cubed sourdough on 2 baking sheets. Once preheated bake for 10-15 minutes, stirring bread occasionally until toasted, but not browned. Place toasted bread cubes into an extra large bowl. Set aside.
- Preheat oven to 400°F. Prepare a baking sheet with aluminum foil, lay bacon on sheet in one layer. It can be touching, but don’t let it overlap. Bake 20-25 minutes until bacon is crisp. Dry on paper towel. Once cooled. Chop and pour on top of bread.
- While bacon is cooking prepare ingredients. Dice shallot and chop herbs. Set aside. Butter slow cooker with 2 tablespoons butter. Set aside.
- Meanwhile; in a large skillet over medium heat, combine sausage and 1 1/2 tablespoons sage. Cook sausage using a spatula to break it up as it cooks. Cook through, but do not brown add shallots to pan. Cook until shallots are translucent. Add 2 tablespoons butter and 2 1/2 cups chicken stock. Bring to a boil. Pour mixture over bread cubes. Add herbs into bowl. Add beaten eggs. Toss gently until combined with a wooden spoon. If stuffing is not moist add more broth 1/2 cup at a time until stuffing mixture is moist, but not soaked. Pour into crockpot. Press down on mixture gently and cover.
- Cook on low for 4 hours. Add more chicken stock as necessary. Serve and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2014, updated and republished October 2023
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