Save space in your oven and use your slow cooker to whip up this easy, classic stuffing. Hearty whole-grain bread gets toasted in the oven for only 10 minutes (and you can toast the cubes ahead of time!) while your slow cooker does the rest. Source:, February 2020

Pam Lolley


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Place bread cubes in a single layer on a large rimmed baking sheet; bake until lightly toasted, about 10 minutes. Remove and cool completely, about 20 minutes.

  • Melt butter with oil in a large skillet over medium-high heat; add onion and celery and cook, stirring often, until tender, 6 to 8 minutes. Place the cooled bread cubes in a large bowl; stir in the onion mixture, broth, eggs, sage, thyme, salt and pepper. Lightly coat a 5- to 6-quart slow cooker with cooking spray. Transfer the bread mixture to the slow cooker.

  • Cover and cook on High for 30 minutes; reduce heat to Low and cook until cooked through and a knife inserted in center comes out clean, 3 to 4 hours.


To make ahead: Toast bread (Step 1); store toasted bread cubes in an airtight container at room temperature for up to 3 days. The stuffing may be held, covered, on Warm for up to 2 hours.

Equipment: 5- to 6-quart slow cooker

Nutrition Facts

231 calories; 8.9 g total fat; 2.5 g saturated fat; 36 mg cholesterol; 378 mg sodium. 271 mg potassium; 28.4 g carbohydrates; 5 g fiber; 5 g sugar; 10.1 g protein; 191 IU vitamin a iu; 3 mg vitamin c; 58 mcg folate; 81 mg calcium; 2 mg iron; 51 mg magnesium;