Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

No need to roast chestnuts by an open fire, just toss them in your slow cooker with other Thanksgiving stuffing ingredients for a slow cooker stuffing recipe perfect for the holidays.

Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

3 hrs 30 mins
3 hrs 55 mins
25 mins
10 cups


Ingredient Checklist


Instructions Checklist
  • Lightly coat a 5- to 6-qt. slow cooker with cooking spray. In a 12-inch skillet cook bacon over medium heat until crisp. Drain on paper towels, reserving drippings in skillet. Crumble bacon; set aside.

  • Add butter to reserved drippings; heat over medium heat. Add mushrooms, leeks, and celery; cook 8 minutes or until tender and liquid is evaporated, stirring frequently. Stir in thyme, fennel seeds, and pepper; cook 1 minute more.

  • In an extra-large bowl combine bread cubes, chestnuts, bacon, and mushroom mixture. Drizzle with broth to moisten, tossing lightly to combine. Transfer mixture to prepared cooker.

  • Cover and cook on low 3 1/2 to 4 hours or until heated through.


To make dried bread cubes, preheat oven to 300°F. Cut fresh bread slices into 1-inch cubes. Spread bread cubes in a 15x10-inch baking pan. Bake 10 to 15 minutes or until dry, stirring twice; cool. (Bread will continue to dry and crisp as it cools.) Or let bread cubes stand, loosely covered, at room temperature 8 to 12 hours.

Nutrition Facts

280 calories; fat 16g; cholesterol 29mg; saturated fat 6g; carbohydrates 25g; mono fat 6g; poly fat 2g; insoluble fiber 1g; sugars 3g; protein 8g; vitamin a 217.9IU; vitamin c 2.1mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 3.2mg; vitamin b6 0.1mg; folate 13.4mcg; vitamin b12 0.2mcg; sodium 518mg; potassium 262mg; calcium 13mg; iron 0.6mg.