• 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


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; 16 g total fat; 6 g saturated fat; 2 g polyunsaturated fat; 6 g monounsaturated fat; 29 mg cholesterol; 518 mg sodium. 262 mg potassium; 25 g carbohydrates; 1 g fiber; 3 g sugar; 8 g protein; 0 g trans fatty acid; 218 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 13 mcg folate; 0 mcg vitamin b12; 13 mg calcium; 1 mg iron;


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