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5 from 1 vote

Thanksgiving Stuffing in a Slow Cooker

This stuffing has so many ingredients – it’s no wonder that it is so moist and flavorful. Some of the secret ingredients are bacon and pork sage sausage just to name a few. Once you have a bite of this stuffing you will never want to taste another stuffing again. It is seriously the best stuffing on earth. I guarantee it. The best part about this stuffing is that it can be made in the slow cooker.
Prep Time20 mins
Cook Time1 hr 42 mins
Total Time2 hrs 2 mins
Course: Side Dish
Cuisine: American
Servings: 20 servings
Calories: 232kcal


  • 2 small pork chops
  • 1 teaspoon salt
  • 1 loaf white bread slices 16 ounces
  • 1 pound bacon
  • 4 ounces Jimmy Dean premium pork sage sausage
  • 2 medium tomatoes chopped
  • 1 small onion finely chopped
  • 1 32-ounce carton chicken broth (recommend organic low sodium), plus more if needed
  • 2 sticks unsalted butter plus another 1⁄2 stick for topping
  • 1 carrot peeled and shredded in a food processor
  • 4 celery stalks quartered and shredded in a food processor
  • 1 6-ounce bag Mrs. Cubbison’s Classic Seasoned Dressing (from a 12-ounce box)
  • 1 4.25-ounce can diced black olives
  • 1 teaspoon poultry seasoning
  • Ground black pepper to taste


  • Boil pork chops in some water with 1 teaspoon salt added until cooked all the way through, about 20 minutes. When cool, chop into small 1⁄4-inch pieces and then finely chop in a food processor and set aside. Reserve cooking water.
  • Toast bread slices on a cookie sheet in the oven or in a toaster and when cool tear into small 1⁄2-inch pieces and set aside.
  • Chop bacon into 1⁄2-inch pieces and fry in a large skillet until cooked but not crispy; drain and set aside. Discard the drippings.
  • In the same skillet, cook the sausage, breaking it up or mashing with a potato masher as it cooks. Drain and set aside.
  • In the same skillet used for cooking the bacon and sausage, sauté the tomatoes and onion about 5 to 7 minutes. Add chopped pork chops, cooked bacon, and cooked sausage and stir together and simmer for a few minutes allowing the flavors to come together. Remove from heat and set aside to cool.
  • In a separate large pot, combine the chicken broth, butter, carrots, and celery. Let come to a boil. Add 1 bag of dressing (there are 2 in the box) and mix well. Remove from heat. Allow to cool.
  • In a large bowl, combine toasted bread pieces with the sausage mixture and dressing mixture. If this is too dry add some pork chop water or chicken broth, a little at a time.
  • Add black olives, poultry seasoning, and black pepper to taste. Mix well, cover, and refrigerate overnight, allowing the flavors to incorporate.
  • Spray slow cooker with non-stick cooking spray. Add stuffing and put 4 pats of unsalted butter on top of stuffing. Cook on high for about 1 hour until it gets to a boiling stage and bread expands, then lower temperature to low. This will keep it warm until it’s ready to be served (make sure it doesn’t burn on the sides).

Oven Baked Variation:

  • Preheat oven to 350 degrees F. Place stuffing in a 9x11-inch greased pan and add 4 to 6 pats of butter on top of the stuffing. Cover with aluminum foil. Bake for about 1 to 1 1⁄2 hours, uncovering the last 10 to 15 minutes.


  •  I would recommend assembling it a day or two before Thanksgiving and then cook it in the slow cooker on Thanksgiving Day.


Calories: 232kcal | Carbohydrates: 13g | Protein: 9g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 425mg | Potassium: 184mg | Fiber: 1g | Sugar: 2g | Vitamin A: 631IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 1mg