Slow Cooker Cranberry Pecan Stuffing

This easy Slow Cooker Cranberry Pecan Stuffing will wow your friends and family this Thanksgiving with its savory deliciousness! It’s full of nuts, berries, herbs, and spices that infuse this holiday side item with autumn flavors and textures as it cooks away on its own, thanks to your crock pot.

Save time, effort, and space when you make this stuffing mixture for the holidays. Once you’ve prepped the veggies, bread, and seasonings, it’s as simple as putting it in your slow cooker and giving it several hours to develop into an aromatic and delicious side item. Your oven will remain free for other dishes or for your turkey, ham, or pumpkin dessert.

This slow cooker cranberry pecan stuffing is the perfect side item to serve with my Slow Cooker Bone-In Turkey Breast or this scrumptious Pecan Praline Glazed Ham. It also pairs with other holiday side items like my Sweet Potato Pie or my Slow Cooker Mashed Potatoes. Don’t forget about something green! My Holiday Green Bean And Cheddar Casserole is always a hit.

All that’s missing is this easy slow-cooker cranberry pecan stuffing. Make it and your Thanksgiving dinner will be complete!

Ingredients Needed

Vegetables: Chopped celery and onion, which will be sauteed to add flavor to the stuffing mix.

Butter: Used to sauté the celery and onion.

Eggs: Acts as a binder for the stuffing.

Poultry Seasoning and Pepper: They will season the stuffing with that class Thanksgiving flavor.

Chicken Broth: Keeps the stuffing moist as it slowly cooks.

Cubed French Bread: This is what makes up the bulk of the stuffing.

Stuffing Mix: Added to the cubed French bread as additional stuffing and seasoning.

Chopped Pecans and Dried Cranberries: Adds a bit of crunch, color, nuttiness, and fruity tartness for the stuffing.

How To Make The Slow Cooker Stuffing

Note: This is a summary of the recipe steps. For detailed instructions, see the recipe card down below.

1. Sauté the chopped celery and onion in butter until softened.
2. Spray the inside of your slow cooker with non-stick spray.
3. In a large bowl combine the eggs, poultry seasoning, pepper, and broth and whisk together.
4. Stir in the cubed French bread and box of stuffing.
5. Add in the pecans and cranberries.
6. Stir well to make sure everything has been coated and the liquid has soaked in.
7. Transfer the stuffing mixture to the slow cooker.
8. Cook on low for 4-5 hours or high for 3-4 hours.

What Kind Of Bread Should I Use?

My recipe calls for French bread, which is perfect for this recipe. Be sure it’s not fresh and doughy – it definitely needs to be on the dry and stale side since it will absorb all the liquid while cooking. If it’s too fresh and doughy, the bread just becomes globby and not appetizing at all!

I’ve also used a combination of French bread and Sourdough bread in this recipe.

You can even use croissants, brioche or cornbread. Just make sure they are dried out!

How To Dry Out The Bread Cubes

To dry your bread cubes, place them on a baking sheet or two and leave them out overnight on the counter.

You can also toast them in the oven to speed up the drying process. Just place the cubed bread on a baking sheet or two and put them in a preheated 300-degree F oven for 30 minutes, stirring halfway through to make sure they don’t burn and that all sides can equally dry out.

Variations To The Stuffing

Meat: Want a more substantial stuffing? Add in 1 pound of your favorite sausage. No need to brown it first, just crumble it over the mix and stir to combine before adding it all to the slow cooker.

Vegetables: If you like a more savory stuffing, consider adding diced carrots and/or mushrooms to the mix. Just sauté them in with the onion and garlic to soften them just a little before mixing in with the rest of the ingredients.

Nuts: Don’t like them? Leave them out or swap the pecans out for walnuts.

Fruits: Don’t like cranberries? Use dried cherries, raisins, or dates instead. You can also add in chopped apple for a little more sweetness.

Spices: Add a clove or two of freshly chopped garlic in with the onion and celery when sautéing. You’ll definitely get a flavor boost! Love sage? Add in ground sage instead of the poultry seasoning.

Storage

Store any leftover stuffing in an airtight container in the fridge for 3-4 days. Freezing is not recommended due to texture issues.

You can reheat leftovers in the microwave or in the oven in a baking dish in a 300-degree F oven, covered, until desired warmth is achieved.

More Delicious Thanksgiving Recipes

Cornbread Sausage Stuffing

11 Best Stuffing Recipes for Thanksgiving

Slow Cooker Bone-In Turkey Breast

Pecan Praline Glazed Ham

Brined Turkey Feast

Sweet Potato Pie

Slow Cooker Mashed Potatoes

Holiday Green Bean And Cheddar Casserole