Crockpot Stuffing with Apples & Cranberries
Submitted by donna69
Free up oven space with this hands-off slow cooker stuffing loaded with buttery herb bread cubes, sweet apple chunks, and tart cranberries for Thanksgiving or Christmas dinner.
YIELD
12 servingsPREP
10 minCOOK
5 hrsREADY
5 hrsThis crockpot stuffing solves the holiday oven juggle while delivering all the savory-sweet flavors your table craves. Butter-soaked herb cubes mingle with tender diced apples and chewy cranberries, creating pockets of flavor in every spoonful. The slow cooker does the heavy lifting while you focus on the turkey, and the result is moist, fluffy stuffing with none of the stress.
Kitchen Tips
- Watch the broth: Add chicken broth gradually until the stuffing is just moistened, not soggy. Too much liquid turns it mushy instead of fluffy.
- Sauté for depth: Cook the onions and celery until they soften and turn golden. This builds a sweet, aromatic base that raw vegetables can’t match.
- Apple choices matter: Granny Smith adds tartness, Honeycrisp brings sweetness. Pick your apple based on how much contrast you want against the cranberries.
Variations
- Swap dried cranberries for fresh for a more tart, jammy bite
- Add toasted pecans or walnuts for crunch
- Use sausage-seasoned stuffing mix and brown some crumbled sausage with the vegetables for a heartier side
Ingredients
Directions
Spray slow cooker insert with non-stick cooking spray.
Melt butter in a large skillet over medium heat.
Add onions and celery. Season with salt and pepper. Cook, stirring, until onions soften, about 10 minutes.
Pour mixture over stuffing mix. Add poultry seasoning, eggs, apples and cranberries. Spoon into the prepared slow cooker.
Add just enough chicken broth to moisten the stuffing. Do not add too much broth or the stuffing will turn out mushy.
Cover and cook on low for 4 to 6 hours.
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