Slow-Cooker Stuffing

  • Yield 10 servings

High Cotton Food Styling & Photography

We used to have a problem with stuffing getting dry while waiting for dinner to be served. This method solves the problem nicely.


1 whole chicken, cooked, boned, and chopped
1 (6-ounce) package corn bread stuffing mix
1 large onion, chopped
1 cup chopped celery
3 eggs, beaten
1 (10-ounce) can reduced-fat cream of mushroom soup
2 cups reduced-sodium chicken broth
1 to 1 1/2 teaspoons poultry seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter, cut in small pieces


  1. Grease a 3 1/2- to 4-quart slow cooker.
  2. Combine chicken, stuffing mix, onion, celery, eggs, soup, broth and seasonings in a bowl; mix gently. Transfer to slow cooker. Top with butter.
  3. Cook, covered, on high 3 hours. Do not remove lid during cooking time.

Recipe by Wanda White, Sedalia, Mo.



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