https://www.allrecipes.com/recipe/13571/slow-cooker-stuffing/

Ingredients

  • 1 cup butter
  • 2 cups chopped onion
  • 2 cups chopped celery
  • 12 ounces sliced mushrooms
  • ¼ cup chopped fresh parsley
  • 12 cups dry bread cubes
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons dried sage
  • 1 teaspoon poultry seasoning
  • 1 teaspoon dried thyme
  • ½ teaspoon dried marjoram
  • ½ teaspoon ground black pepper
  • 3 ½ cups chicken broth, or more as needed
  • 2 large eggs, beaten

Directions

  • Step One: Gather all ingredients.
  • Step Two: Melt butter in a skillet over medium heat. Cook and stir onion, celery, mushroom, and parsley in butter until slightly softened, 5 to 8 minutes.
  • Step Three: Place bread cubes in a very large mixing bowl. Spoon cooked vegetables over bread cubes. Season with salt, sage, poultry seasoning, thyme, marjoram, and pepper.
  • Step Four: Pour in enough chicken broth to moisten the mixture—bread cubes should be evenly damp but not soggy—then stir in beaten eggs until fully incorporated.
  • Step Five: Transfer mixture to a slow cooker.
  • Step Six: Cover and cook on High for 45 minutes. Reduce heat to Low and cook until heated through and flavors are blended, about 4 to 8 hours.