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!
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.
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.
- 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.
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.
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
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!
Print
Slow Cooker Mushroom and Herb Stuffing Recipe
- Prep Time: 15 minutes
- Cook Time: 5 to 6 hours
- Total Time: 5 hours 15 minutes to 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Stuffing Recipe delivers a comforting, savory side dish perfect for holiday meals or any cozy dinner. Featuring toasted bread cubes, sautéed onions, garlic, mushrooms, and aromatic fresh herbs, all simmered slowly in a blend of chicken stock and eggs to create a moist, flavorful stuffing. The slow cooker method allows the flavors to blend beautifully while freeing up oven space.
Ingredients
Main 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
Instructions
- Toast the Bread Cubes: Preheat your oven to 250°F. Spread the fresh bread cubes evenly on a baking sheet and toast them for about 1 hour until they are slightly golden and crunchy. This step ensures the bread holds up well during cooking and adds a nice texture to the stuffing.
- Sauté Aromatics and Mushrooms: In a large pot or the slow cooker with sauté feature, melt the unsalted butter over medium-low heat. Add diced onions, minced garlic, and a pinch of salt and pepper. Stir and cook for 5 minutes until the onions begin to soften. Add the chopped cremini mushrooms and cook for an additional 6 to 8 minutes, stirring frequently, until the mixture is juicy and tender.
- Add Herbs and Bread: Stir in the chopped fresh sage, rosemary, and thyme. Then add the toasted bread cubes to the pot, tossing thoroughly to combine all the ingredients evenly. Remove the pot from heat or keep slow cooker on low to allow it to cool slightly before the next step.
- Mix Stock and Eggs: In a separate bowl or measuring cup, whisk together the low-sodium chicken stock, lightly beaten eggs, salt, and pepper. Pour this mixture evenly over the bread and herb mixture, gently tossing to coat all the bread cubes.
- Slow Cook the Stuffing: Transfer everything to the slow cooker if not already using it. Cover and cook on the low setting for 5 to 6 hours. This slow cooking melds the flavors and creates a moist, tender stuffing without needing oven space.
- Final Seasoning and Serve: Before serving, taste the stuffing and adjust the seasoning with additional salt and pepper if necessary. Serve warm with your choice of gravy for a classic side dish experience.
Notes
- Ensure bread cubes are properly toasted to avoid a soggy stuffing.
- If fresh herbs aren’t available, dried herbs can be substituted using one-third of the amount.
- Use low-sodium chicken stock to have better control over the final saltiness of the dish.
- Cooking times may vary slightly depending on your slow cooker model; check stuffing firmness and moisture toward the end.
- This recipe can be adapted vegetarian by substituting vegetable stock and omitting eggs or using a vegan egg substitute.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg
