Recipes and Cooking Slow Cooker Chestnut-Bacon Stuffing 4.0 (2) Add your rating & review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 31, 2017 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 25 mins Slow Cook Time: 3 hrs 30 mins Total Time: 3 hrs 55 mins Servings: 10 Yield: 10 cups Jump to Nutrition Facts Ingredients Nonstick cooking spray 8 slices bacon 3 tablespoon butter 1 pound assorted fresh mushrooms, such as cremini, shiitake, and/or oyster, quartered ¾ cup sliced leeks or onion ½ cup sliced celery 2 teaspoon snipped fresh thyme or 1/2 tsp. dried thyme, crushed ½ teaspoon fennel seeds, crushed ¼ teaspoon black pepper 10 cup dried 1-inch cubes crusty bread* 1 5.3-7 ounce pkg. whole peeled chestnuts, coarsely chopped 1 14.5 ounce can reduced-sodium chicken broth Directions 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. Rate it Print Nutrition Facts (per serving) 280 Calories 16g Fat 25g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 280 % Daily Value * Total Fat 16g 21% Saturated Fat 6g 30% Cholesterol 29mg 10% Sodium 518mg 23% Total Carbohydrate 25g 9% Total Sugars 3g Protein 8g Vitamin C 2.1mg 11% Calcium 13mg 1% Iron 0.6mg 3% Potassium 262mg 6% Folate, total 13.4mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.