This Slow Cooker stuffing loaded with bacon, sautéed onions, and sage is great for saving room in your oven. An easy to prepare slow cooker stuffing is great for Thanksgiving or really, anytime.
Last year on Thanksgiving I made a really good slow cooker stuffing that had bacon and onions in it. Even as I was making it, I was planning on sharing it here. In the hustle of Thanksgiving preparation I didn't take any photos or write down my changes, so I planned on making it again right away. I had gotten the recipe from...somewhere. But, where? A search of my cookbooks turned up nothing, there were slow cooker stuffing's but not with bacon and onions. There was a bacon and onion stuffing I had pinned, but it wasn't slow cooker. Today, almost a year later, I still have no idea where the original recipe came from.
I still wanted to make it again. Badly. So, I made my own version a few weeks ago. This slow cooker stuffing is full of crumbled reduced sodium bacon (low-salt diet for my husband, I've found one that is yummy and only has 5% of a daily value of sodium), making it delicious without being overly salty. I used reduced fat butter, better for you than margarine. I added no salt added chicken stock. Basically, I took something I love and made it as healthy as I could. I didn't sacrifice taste one little bit! I'm pretty sure you will agree!
This Slow Cooker Stuffing only takes fifteen minutes to prepare, and is done in two and a half hours. It's great for the Thanksgiving Day rush, or anytime! What is your favorite stuffing? Do you make the same one every year, or try something new?
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Slow Cooker Stuffing with Bacon Onions and Sage
Ingredients
- 10-12 cups day old bread cubed (I buy a package of cubed bread)
- 10-12 slices lower sodium hardwood smoked bacon ,cooked and crumbled
- 3 cups chicken stock (I used no salt added)
- 2 ½ cups chopped yellow onion
- 2 eggs ,lightly beaten
- ½ cup light butter
- ¼ cup chopped fresh parsley
- 2 teaspoons ground sage
- 1 teaspoon poultry seasoning
- ½ teaspoon black pepper
Instructions
- Melt the butter in a frying pan over medium heat. Add the onions and saute until softened, stirring often, about 5 minutes.
- Add the cubed bread to a large mixing bowl. Mix in the crumbled bacon, parsley, sage, poultry seasoning, and pepper. Pour the chicken stock over the mixture, followed by the beaten eggs, and sauteed onions with the butter. Mix until well combined and moist.
- Transfer to a large slow cooker, cover, and set to HIGH. After 10 minutes, reduce to LOW and cook for 2 ½ hours, stirring once half-way through the cooking time.
Stephanie says
I’ve used your recipe for our family thanksgiving for a few years now. It always comes out great, and delicious. I’ve added a few tweaks of our own over time, but the original is amazing as is! Thank you for sharing this recipe, it’ll be a part of our families traditions for years to come!
Dennis says
I am so sorry to say, but this ended up requiring twice the amount of liquid and was extremely bland. Trying to figure out how to salvage the rest rather than discarding it.
Bernadette says
Hi Dennis,
I'm sorry this recipe didn't work for you. Let's see if we could trouble-shoot. Did you follow the ingredients and directions exactly? You could always increase the seasonings to your tastes and reheat the rest. Every slow cooker works differently, so as far as the liquid goes, if yours heated faster it would absorb the chicken broth faster, but not so much to require that much extra broth (double, as in 6 cups?). Every time I've made this it does form a crust (that would normally be on top of a baked stuffing) around the edges of my slow cooker pot.
Meagan says
Hi, just wondering if this could be done on high for a shorter amount of time? Looking to have this ready in an hour and a half if possible.
Bernadette says
Hi Meagan, to be honest I'm not sure. The difference between high and low is only the amount of time the slow cooker takes to heat up, both eventually cook at the same temperature. However, every slow cooker is different, the one I have now takes longer to heat up than the one I had before. As long as the stuffing is cooked through and hot (to make sure the egg is cooked), it's ready.