Making Crock Pot Stuffing is the perfect way to free up oven space on Thanksgiving.
Made with a traditional recipe of celery, onions, herbs, chicken broth and Pepperidge Farm Stuffing Cubes, this recipe is a game changer!
Simply mix all of the ingredients together, put it in the slow cooker and let it cook. No more hassle with the oven, and no more dry dressing!
Want a stress-free holiday with amazing food? Explore our collection of easy recipes for Thanksgiving and wow your guests!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Walking on Sunshine Recipes.
For many people, the stuffing is the best part of Thanksgiving dinner. Crispy on the outside but fluffy on the inside, it's the perfect compliment to the turkey.
But making classic Thanksgiving stuffing can be a bit of a hassle, requiring multiple pans and a lot of time spent standing over a hot stove.
Looking for more easy holiday recipes? Try my collections of Crock Pot Thanksgiving Recipes, Thanksgiving Mashed Potato Recipes and my Thanksgiving Make-Ahead Side Dishes.
Table of Contents
- Can you make Pepperidge Farm Stuffing in a Crock Pot?
- Pepperidge Farm Stuffing Crockpot Recipe
- How long to Cook Stuffing in Crockpot?
- Helpful Kitchen Tools
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Crock Pot Cooking Instructions
- Before You Begin!
- Slow Cooker Stuffing: My Tried-and-True Holiday Tips
- Can you make Pepperidge Farm Stuffing Ahead of Time?
- Storing, Freezing and Reheating Tips
- 📖 Recipe Card
- 💬 Comments
Can you make Pepperidge Farm Stuffing in a Crock Pot?
Yes, you can absolutely make Pepperidge Farm Stuffing in a crock pot. This recipe uses the seasoned stuffing mix along with sautéed vegetables, broth, and an egg to help bind everything together.
It’s an easy way to free up oven space and still enjoy a flavorful, moist stuffing for the holidays.
Another recipe I like to make ahead of time for Thanksgiving is my Company Mashed Potatoes.
Pepperidge Farm Stuffing Crockpot Recipe
The recipe is the same tried-and-true recipe I make every year for our Classic Thanksgiving Stuffing. It starts with Pepperidge Farm Stuffing Mix and comes together easily with just a few simple ingredients.
Think of this as a base recipe—feel free to make it your own! Add cooked sausage, chopped apples, cranberries, or anything else your family loves to make it the perfect holiday side dish.
How long to Cook Stuffing in Crockpot?
When cooking stuffing in a crockpot, plan for 4–6 hours on low or 2–3 hours on high, depending on your recipe and crockpot size.
Check occasionally to prevent it from drying out or becoming too soggy—add a bit of broth if needed. For food safety, ensure the center reaches 165°F, then let it cool slightly before serving.
Helpful Kitchen Tools
More InformationMore InformationMore Information
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Substitutions and Variations
- Cranberries - add dried cranberries when the stuffing is completely cooked. The heat of the recipe will warm and plump up the dried cranberries.
- Apples - add chopped Granny Smith apples to the mixture about an hour before it's done.
- Italian Sausage - add cooked Italian sausage to the stuffing mixture before you add everything to the crock pot.
- Corn Bread Stuffing Mix - swap out the traditional bread stuffing for corn bread.
Step-by-Step Instructions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: In a large frying pan, melt the butter. Add the onion and celery and cook until they are softened; a few minutes Add the thyme (not pictured above), poultry seasoning and salt and pepper to taste.
Step 2: Combine the cooked onion, celery and spices to the stuffing mix. Add the beaten egg. Add the chicken broth, one can at a time and stir to combine with the ingredients. Finally add the bread cubes to the crock pot that has been sprayed with non-stick cooking spray.
Crock Pot Cooking Instructions
Step 3: Cook on high for 30 minutes, then reduce the temperature to low and continue to cook for another 2 ½ hours. Turn the setting to keep warm until you're ready to serve.
Before You Begin!
If you make this recipe, please leave a review and star rating. This helps my business thrive and continue providing FREE recipes.
Slow Cooker Stuffing: My Tried-and-True Holiday Tips
Don’t overfill the crock pot: Leave some room for the stuffing to expand as it cooks. Overcrowding can lead to uneven texture or soggy spots.
Keep the lid closed: It’s tempting to peek, but every time you lift the lid, heat and moisture escape—slowing down the cooking and drying out the stuffing.
Double-check the plug: It sounds simple, but in the holiday rush, I’ve accidentally forgotten to plug in the crock pot. A quick check can save your stuffing and your sanity!
Can you make Pepperidge Farm Stuffing Ahead of Time?
Yes, you can make Pepperidge Farm stuffing earlier in the day. Prepare it in the morning and once it's fully cooked, switch to the warm setting. Just be sure to check it occasionally—if it starts to dry out, stir in a little extra chicken broth to keep it moist until you're ready to serve.
Storing, Freezing and Reheating Tips
Refrigerator: Before storing your stuffing, let it cool completely. This will help to prevent it from getting soggy or mushy. Once the stuffing is cool, transfer it to an airtight container. Place in the refrigerator for up to 3-5 days.
Freezer: Transfer the cooled stuffing it to an airtight container and label it with the date. Store it in the freezer for up to 3 months.
Thawing and Reheating: Allow it to defrost in the refrigerator overnight. Reheat gently in the microwave or on the stovetop.
📖 Recipe Card
Crock Pot Stuffing
Ingredients
- 1 bag Pepperidge Farm Stuffing Mix; 14 ounce size
- 1 cup chopped onion
- 2 celery stalks chopped
- 1 tablespoons butter
- 1 teaspoon thyme
- 1 teaspoon poultry seasoning
- 1 egg
- 2 cans of chicken broth; 14.5 ounce size each
Equipment
Method
- Add the stuffing mix to a large bowl. Set aside.
- In a large frying pan, melt the butter. Add the onion and celery and cook until they are softened; a few minutes
- Add the thyme and poultry seasoning.
- Remove from heat and add to the stuffing mix.
- Add the beaten egg.
- Add the chicken broth, one can at a time and stir to combine with the ingredients.
- Add stuffing to the crock pot that has been sprayed with non-stick cooking spray.
- Cook on high for 30 minutes, then reduce the temperature to low and continue to cook for another 2 ½ hours.
Nutrition
Notes
Tried this recipe?
Let us know how it was!This recipe has been updated since it first appeared in 2013 with new photos, information and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
Carol Dunstan says
I make my stuffing very much like this but I have never added egg! I'll keep that egg for my fried rice!
Lois says
Thanks for your comment! The egg in this recipe acts as a binder and helps keep the stuffing moist as it cooks in the crock pot. It’s a small addition that can make a big difference in texture. Also, I noticed you gave the recipe 4 stars—even though it sounds like you haven’t tried it yet. I’d love for you to give it a go and let me know what you think after tasting it! 😊
Debbie says
Can this recipe be doubled? I have an ex large crockpot with a ex large family.
Lois says
I don't see why it can't be doubled if your crock pot can accommodate it! Let me know if it works! Thanks for visiting!
Lynne says
Did you double this, and if so, did it come out ok?
Estelle Forrest says
This sounds so very flavorful. Thanks for sharing on SSPS, hope to see you again next week.
Esme Slabbert says
Not that big on stuffing, but will try this one for sure.
Thank you for sharing your links with us at #282 SSPS Linky. See you again next week.
Lois says
Thank you!
Linda Neely says
I made this today for a dinner at church tomorrow. It's kind of sticky (like it sticks to the spoon when I scoop it). Did I do something wrong? It tastes great (added green apples & cranberries) but wonder if there is some way to make it less sticky before I take it to church tomorrow night. Thanks for any advice.
Lois says
I'm not sure why it's sticky! Maybe you can put it in a baking dish and add it to the oven to try and crisp it up a bit? That might help. I'm glad the flavor is there. Thank you for visiting and trying the recipe.
B says
Thanks, I’ll give this a try. My mom served Pepperidge Farm Herb Stuffing every year, so it’s not Thanksgiving without it. I’ve never added extra spices, and definitely never an egg (doesn’t that make it sticky?), but I’ll give it a shot so I can fine-tune this to my liking before the big day.
Cindy Jamieson says
Your stuffing looks fabulous, Lois. I hope you have a wonderful Thanksgiving! Thanks for sharing at Simple Supper Tuesday.
Joanne DiPalo says
We love stuffing so I'll definitely make this for us even after Thanksgiving is long gone. I can't wait to try it.
Happy Thanksgiving Lois,
Joanne
Cheryl @ TFD says
This looks yummy and it's so nice to have one less thing to put in the oven! I remember reading a few years
ago how one busy cook made her mashed potatoes and put them in a crockpot on low to stay warm. Have you ever done this? I've never tried it, but I think I might this year.
Beth says
That looks so delicious!
April says
Hi, Lois! Sure sounds delicious! Any time I can get away with cooking in my Crock Pot is a win in my book! Be sure to stop by today and enter my giveaway...would love to have you! 🙂