Name: Slow Cooker Mushroom and Herb Stuffing Recipe
Prep time: 15 min
Cook time: PT-489381H36M17S
Total time: PT-489381H36M17S
Cuisine: American
Ingredients: 16 ounces toasted bread cubes; 8 tablespoons unsalted butter; 1 large sweet onion, diced; 4 garlic cloves, minced; 16 ounces sliced cremini mushrooms, coarsely chopped; 2 tablespoons chopped fresh sage; 2 teaspoons chopped fresh rosemary; 1 teaspoon chopped fresh thyme; 2 cups low-sodium chicken stock; 2 large eggs, lightly beaten; 1/2 teaspoon salt; 1/2 teaspoon pepper

Jump to Recipe· 4.9 from 122 reviews

If you’ve been on the hunt for that perfect holiday side or comfort food staple, I absolutely love sharing this Slow Cooker Mushroom and Herb Stuffing Recipe with friends. It’s one of those dishes that fills your kitchen with the most amazing aroma while giving you hands-off cooking time. Trust me, when you try this recipe, you’ll find it’s not just easy but downright delicious—moist, herbaceous, and loaded with earthy mushrooms that make every bite memorable. Stick with me here and I’ll walk you through everything so your stuffing turns out just right every single time!

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Why You’ll Love This Recipe

Convenience: Using the slow cooker frees you up to focus on your main dishes or simply relax.
Rich Flavor: Fresh herbs and mushrooms infuse the stuffing with earthy, comforting depth you don’t get from boxed mixes.
Perfect Texture: The slow cooking process ensures your stuffing is moist but not soggy—every bite is just right.
Versatile: Great as a holiday side or a cozy everyday meal companion that your whole family will adore.

A white ceramic bowl filled with a mixture of browned bread pieces, mushrooms, and herbs, with each chunk showing a crispy texture and slightly different shades of golden brown. The dish is topped with chopped fresh green herbs scattered evenly across the surface. The bowl sits on a white marbled table with small decorative pumpkins, green leaves, and a bowl of bright red pomegranate seeds in the background. Photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Mushroom and Herb Stuffing, mushroom herb stuffing, holiday stuffing recipe, easy slow cooker side dish, vegetarian stuffing ideas

Ingredients You’ll Need

These ingredients come together to create a stuffing that’s both savory and aromatic. I always recommend fresh herbs for that bright, garden-fresh punch, and toasted bread cubes to give the perfect chew. When shopping, pick a sturdy bread like a country loaf that holds up well to soaking.

Flat lay of golden toasted bread cubes with a crisp texture, a large sweet onion diced into small white and pale purple pieces, several cloves of fresh garlic with smooth white skin, earthy brown cremini mushrooms coarsely chopped to show their rich texture, vibrant green chopped fresh sage leaves, sprigs of fresh rosemary with needle-like dark green leaves, delicate fresh thyme with tiny green leaves on slender stems, and two large light brown eggs with smooth shells, all naturally arranged with some overlapping and casting soft shadows, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Mushroom and Herb Stuffing, mushroom herb stuffing, holiday stuffing recipe, easy slow cooker side dish, vegetarian stuffing ideas

Toasted bread cubes: Day-old or stale bread works wonderfully, but you can easily toast fresh bread yourself for crunch and texture.
Unsalted butter: Using unsalted allows you to control the seasoning precisely.
Sweet onion: Adds just the right mild sweetness to balance the earthiness of mushrooms.
Garlic cloves: Minced fresh garlic provides warmth without overpowering.
Cremini mushrooms: These bring a deep, meaty flavor; if you want extra umami, try a mix with shiitake or portobello.
Fresh sage: This herb is classic in stuffing, lending that distinct aromatic warmth.
Fresh rosemary: Use sparingly for its piney notes that brighten the mix.
Fresh thyme: Adds subtle earthiness and rounds out the herb blend.
Low-sodium chicken stock: Essential for moistening the bread without making it salty.
Large eggs: Help bind the stuffing while keeping it tender inside.
Salt and pepper: Season to taste, but start modestly since stock can add some salt.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’ve found that this recipe is a wonderful base, and you can easily mix things up to make it your own. I encourage you to play around with ingredients depending on your mood, season, or dietary needs.

Vegetarian Variation: Swap chicken stock for vegetable broth, and it tastes just as delicious—my vegetarian friends rave about this version!
Add Nuts or Fruits: Toss in toasted pecans or dried cranberries for texture and sweet contrast; I like this twist during holidays.
Make it Gluten-Free: Use gluten-free bread cubes and check your stock ingredients, and you’re all set.
Extra Umami: Adding a splash of soy sauce or Worcestershire sauce (if not vegetarian) enhances the mushroom flavor beautifully.

How to Make Slow Cooker Mushroom and Herb Stuffing Recipe

Step 1: Toast Your Bread Cubes Just Right

I always start by making sure my bread cubes are perfectly toasted to achieve that ideal texture. If you’re using fresh bread, cut it into even cubes and spread them out on a baking sheet. Pop them in an oven preheated to 250°F for about an hour until they’re golden and crunchy but not burnt. This slow toasting step is a trick I learned that keeps your stuffing from turning mushy and helps it soak up all those lovely herb-infused juices later on.

Step 2: Sauté the Aromatics and Mushrooms

In either your slow cooker’s sauté setting or a large skillet, melt the butter over medium-low heat. Toss in diced onion and garlic with a pinch of salt and pepper to bring out their flavors. Cook gently for about 5 minutes, stirring occasionally so nothing browns too fast. Then, add your chopped mushrooms and cook for another 6 to 8 minutes until they release their moisture and get nice and tender. The kitchen starts smelling irresistible here, and that’s your signal you’re on the right track.

Step 3: Combine Herbs and Bread Cubes

Stir in your fresh sage, rosemary, and thyme—these herbs bring the soul of this recipe to life. Add the toasted bread cubes to the pot and gently toss everything together so the flavors distribute evenly. This step is key because those fresh herbs should lightly coat the bread for that perfect flavor punch in every forkful.

Step 4: Mix Stock and Eggs, Then Combine

Whisk together your chicken stock, eggs, salt, and pepper in a separate bowl. Pour this gently over the bread cube mixture while stirring to make sure it’s well coated. This helps bind the stuffing and keep it moist as it cooks low and slow in your crockpot.

Step 5: Slow Cook to Perfection

Cover your slow cooker and set it on low for 5 to 6 hours. I’ve found this timing gets everything beautifully melded together with a tender texture that’s not wet or mushy. About an hour before serving, give it a quick taste and adjust seasonings if needed—you’ll want to make sure the herbs and salt are just right. This slow cooking patience pays off with stuffing that’s honestly a crowd-pleaser every time.

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Pro Tips for Making Slow Cooker Mushroom and Herb Stuffing Recipe

Toast Bread Slowly: Don’t rush the toasting. Low and slow in the oven prevents crunchy burnt edges and gives you evenly dried cubes.
Cook Mushrooms Thoroughly: Proper mushroom cooking lets them release juices and intensify flavor without making the stuffing soggy.
Use Fresh Herbs: Fresh herbs make all the difference; dried herbs tend to get lost in the slow cooker’s long cooking time.
Avoid Overcrowding: Give your stuffing some room in the slow cooker to cook evenly and maintain texture instead of becoming mushy.

How to Serve Slow Cooker Mushroom and Herb Stuffing Recipe

A black rectangular slow cooker is filled with a mixture of browned, small bread cubes and sliced mushrooms, creating a textured, golden and dark brown dish. A wooden spoon with a smooth, light wood grain rests diagonally inside the cooker, scooping some of the mixture. The cooker is placed on a white marbled surface, with a piece of colorful cloth showing near the bottom left corner. The overall look is warm and rustic, with the varied brown shades of the food contrasting with the black cooker and light background. photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Mushroom and Herb Stuffing, mushroom herb stuffing, holiday stuffing recipe, easy slow cooker side dish, vegetarian stuffing ideas

Garnishes

I like to finish this stuffing with a sprinkle of fresh chopped parsley for a pop of color and a squeeze of lemon juice if I want a subtle brightness. Sometimes I’ll toss on some toasted pecans for a delightful crunch — it gives a nice contrast to the soft stuffing texture.

Side Dishes

This Slow Cooker Mushroom and Herb Stuffing is a dream partner to roast turkey or chicken, but I also adore it alongside green bean almondine, roasted Brussels sprouts, or a simple cranberry sauce on the side. It balances out richer mains beautifully and brings a homey, cozy element to any meal.

Creative Ways to Present

For special occasions, I love serving this stuffing in individual ramekins topped with a little melted cheese or a crispy sage leaf for an elegant touch. You can also bake it in a casserole dish after slow cooking for a golden crust finish that impresses guests every time.

Make Ahead and Storage

Storing Leftovers

After the meal, I like to let the stuffing cool completely then store leftovers in an airtight container in the refrigerator. It keeps well for about 3 to 4 days, and flavors often deepen overnight, making it even better the next day.

Freezing

I’ve frozen this stuffing successfully by portioning it into freezer-safe containers. When you’re ready, thaw it overnight in the fridge and reheat gently on the stove or in the oven. It holds up nicely without losing its texture or flavor.

Reheating

Reheat leftovers covered in a 350°F oven until warmed through, about 15–20 minutes, or gently in a skillet on low heat, stirring occasionally. Adding a splash of chicken stock can help refresh the moisture and keep each bite soft and tasty.

FAQs

Can I use different types of mushrooms in this slow cooker stuffing?

Absolutely! While cremini mushrooms offer great earthiness and texture, you can mix in shiitake, portobello, or even button mushrooms to add layers of flavor. Just make sure to sauté them well to avoid excess water in your stuffing.
Is it necessary to toast the bread cubes before cooking?

Yes, toasting the bread cubes is key for the right texture. Untoasted bread can become overly mushy when slow-cooked. Toasting dries them out just enough so they absorb the broth and flavors without turning soggy.
Can I prepare this stuffing entirely in the slow cooker?

You can, especially if your slow cooker has a sauté function. Sauté the onions, garlic, and mushrooms right in the slow cooker, then add the bread and herbs and proceed. This saves dishes and still delivers fantastic flavor.
How do I know when the stuffing is done?

It’s done when it’s heated through, tender with no liquid pooling, and the flavors have fully melded together. Typically, 5 to 6 hours on low is perfect. The top may look set when it’s ready to serve.

Final Thoughts

This Slow Cooker Mushroom and Herb Stuffing Recipe holds a special place in my kitchen because it delivers classic comfort with minimal fuss. Every time I make it, my family goes crazy for how flavorful and cozy it tastes—plus, I love having those extra hands-free hours while it cooks. If you’re looking to impress at your next gathering or want a dependable, delicious side for weeknight dinners, this recipe will quickly become your go-to. Give it a try and let me know how it turns out; I’m betting you’ll love it as much as I do!