This Easy Crockpot Sage and Onion Stuffing is a fast and easy take on old fashioned sage and onion stuffing! With a small amount of prep, this crockpot stuffing has got it all- crispy edges and a moist, flavorful center!

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No Fuss Thanksgiving Side: Easy Crockpot Sage and Onion Stuffing!

This easy classic stuffing recipe is made almost entirely in the crockpot for an easy and stress free to make everyone's favorite Thanksgiving side dish. Keep your oven free with just a little preparation and a 3 hour cook time! Once the stuffing is done, it will be moist and delicious in the center, and crispy on the edges. Best of all- you can just set the crockpot to warm until dinner is ready!

What goes into the Easy Crockpot Sage and Onion Stuffing?

To make this easy and delicious old fashioned sage and onion stuffing in the crockpot, you will need:

Sourdough bread. You could opt for stuffing cubes if you like, but either use untoasted and toast them yourself according to the recipe, or use additional chicken stock to moisten them. I prefer to toast my own bread, and cut it myself, as it adds a better texture to the final product.
Lots of butter. The butter will be used to grease the crockpot, as well as to sauté the celery and onion, and top the stuffing prior to cooking.
Celery, onion and garlic. No stuffing recipe is complete without these! I like to chop mine super tiny.
A bunch of chopped fresh sage leaves. You'll use about 1 whole 0.66 oz package, aka the little herb cases at the supermarket.
Poultry seasoning- use your favorite!
Store bought or homemade chicken or turkey stock. Use whatever you like, just make sure it is high quality for best flavor.
Beaten eggs. These are crucial for keeping the stuffing moist.

Prepping the Sage and Onion Stuffing for the Crockpot

Toasting the bread

Before you assemble the stuffing, you will toast the bread in a 400 degree oven for 15-20 minutes, until the bread is dry and crisp. This will help the stuffing texture, and ensure the bread absorbs the liquid.

Prepping the veggies

Finely chop your celery, onions and garlic. You'll cook the celery and onion in some butter and a bit of salt until softened, then add the garlic and cook until just fragrant. After this, you'll add it to a LARGE bowl with the eggs, toasted bread, seasoning and chicken stock, and mix well before adding to the greased and preheated crockpot.

How long do I cook the stuffing in the crockpot?

The stuffing takes between 3 and 3.5 hours to cook in the crockpot, once it is prepared. First, you will toast the bread, cook the celery, onion and garlic, and mix well with the wet ingredients. Greasing your crockpot with butter prior to cooking is key to not only get crispy edges, but also to prevent sticking.

Serving the stuffing

Serve this stuffing right out of the crockpot! You can either leave it as is, or give it a good stir to evenly distribute the crispy edges into the stuffing. Keep an eye on the stuffing, and once the edges are crispy, turn the heat on the crockpot to warm until ready to eat.

Storing the leftover stuffing

Once the cooked stuffing is cooled, you can store any leftovers for up to 5 days in the fridge, either in an airtight container, or a ziplock bag.

Looking for more great Thanksgiving side dishes?

Looking to wow your guests this Thanksgiving? Try one of these great side dishes!

Variations and Substitutions

Here are a few ways you can make this stuffing your own, or work with what you have on hand:

Use pre cut stuffing cubes, and follow the toasting directions in the recipe.
Add cooked crumbled sausage.
Try potato bread or brioche.
Add fresh thyme.

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Print Recipe

Easy Crockpot Sage and Onion Stuffing

Prep Time30

Cook Time3

Course: Side Dish

Servings: 8

Equipment

5-7 quart crockpot/slow cooker

Ingredients

1 ½ lbs sourdough bread, cut into small 1” cubes
10 tablespoon butter
3 ribs of celery with leaves, finely chopped
1 medium-large onion, finely chopped
4 cloves garlic, minced
¼ cup chopped fresh sage leaves (about 1 whole 0.66 oz package)
2 teaspoon poultry seasoning
2 cups store bought or homemade chicken or turkey stock
3 large eggs
1 teaspoon salt
½ teaspoon fresh ground black pepper

Instructions

Preheat oven to 400 degrees.
2. Grease crockpot with 2 tablespoon butter, and preheat crockpot to high.
3. Cut sourdough into small cubes, and distribute evenly onto 2 large sheet pans.
4. Place in preheated oven, and toast for 15-20 minutes, until dry and crispy.
5. While bread toasts, heat 4 tablespoon butter in a large deep frying pan or sauté pan over medium-low heat.
6. Add onion and celery, and season with salt. Cook 5-7 minutes until translucent. Add garlic and cook 1 minute until just fragrant.
7. To a very large mixing bowl, add cooked celery, onion and garlic.
8. Add chopped fresh sage, poultry seasoning, eggs and cooked celery and onion mixture. Whisk to combine.
9. Add toasted bread, season with salt and pepper, and pour chicken stock over, and toss all ingredients until well combined.
10. Transfer to crockpot, and reduce crockpot heat to low.
11. Top stuffing with 4 tablespoon butter cut into pats.
12. Cook 3-3.5 hours until sides are crispy and inside is cooked through.
13. Turn crockpot to warm until ready to serve.

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