Homemade Crock Pot Stuffing Recipes

Steps:

• In a large fry pan saute onions, celery and apple in butter until onion is just translucent.
• Stir in sage, marjoram, salt, pepper, savory and thyme.
• Combine vegetable mixture with the bread cubes and parsley.
• Toss well.
• Pour stock over mixture, tossing well.
• Spoon into your crock-pot.
• Cover and cook on high for one hour.
• Reduce to low and continue cooking for 2-3 hours, stirring every hour.
• As stated for Vegetarians use vegetable stock.

Steps:

• Melt butter.
• Add celery&onion, saute till tender.
• Stir in sugar through thyme.
• (This can be set aside till you need it-refrigerate if overnight) In a large bowl combine your 'prepared ahead' bread cubes and vegetable mixture.
• Pour in the chicken stock and toss lightly.
• Spoon into 3-5 quart crock pot.
• Cook on low 5-6 hours.
• If it looks a little dry and hour before serving add more chicken broth or drippings if you have them.
• Our family likes to add sliced hazelnuts and halved brazil nuts-stir them in (to taste) an hour before serving.

Steps:

• In a large skillet over medium heat, melt the butter.
• Saute the celery, onion, parsley and mushrooms until onions are soft.
• In a large bowl, combine the bread cubes and vegetables.
• Add the poultry seasoning, thyme, sage, pepper, salt and marjoram.
• Toss together well.
• Add egg and enough broth to moisten.
• Lightly pack into slow cooker; cover and cook on high for 45 minutes.
• Reduce to low and cook for 4 to 8 hours.

Steps:

• Melt butter or margarine in a skillet.
• Saute onion, celery, mushroom, and parsley.
• Pour sauteed vegetables over bread cubes in a very large mixing bowl.
• Add all seasonings and toss together.
• Pour in enough broth to moisten.
• Add beaten eggs, and mix together well.
• Pack stuffing lightly into crock pot, and cover.
• Set to High for 45 minutes; then reduce to Low to cook for 4 to 8 hours.

Steps:

• Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
• Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
• Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.

Steps:

• Spray a slow cooker with non-stick spray.
• Add the stuffing mix, onion, celery, cream of chicken soup, and chicken broth to the slow cooker and stir to combine.
• Sprinkle the sage over the top.
• Lay the chicken breasts on top of the stuffing mixture and season with salt and pepper.
• Cover and cook on low for 4 hours 30 minutes or until chicken cooks through.
• Shred the chicken with two forks or remove to a cutting board and slice into small pieces.
• Stir everything together and serve.

Steps:

• saute onion mixture in 1 cup butter for 5 minutes cooling slightly.
• in 2-quart mixing bowl put chicken broth mixture and mix well.
• in a very large bowl put the final mixture and mix it well. Now put the final mixture into a crock pot and cover. Cook on high for 1 hour, then turn it down to low can cook for 4-8 hours more.

Steps:

• In a small nonstick skillet over medium heat, cook onion and celery in butter until tender. , In a large bowl, combine the bread cubes, salt, poultry seasoning, sage and pepper. Stir in onion mixture. Combine broth and eggs; add to bread mixture and toss to coat. , Transfer to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until a thermometer reads 160°.

Steps:

• Place chicken breasts in the bottom of crock pot.
• Pour dry stuffing mix over chicken.
• Mix sour cream and soup and pour over chicken and stuffing.
• Cook on low for 4 hours.
• Fluff all ingredients and serve.

Steps:

• Cook onion and celery in butter until tender; place in crock pot with stuffing mix, craisins, and chicken broth; mix well.
• Skin chicken and trim of fat (if desired); brown chicken in skillet then place on top of stuffing in the crock pot.
• Operate crock pot on low for 5-6 hours, or until chicken is cooked through.

Steps:

• Spray slow cooker with non-stick cooking spray, set aside.
• Melt butter in a skillet over medium heat. Cook onion, celery, apple, parsley, and mushrooms in butter, stirring frequently.
• Pour bread cubes into a large mixing bowl and pour butter and vegetables on top and combine. Season with poultry seasoning, salt and pepper.
• Pour enough broth to moisten the bread cubes and mix in beaten eggs.
• Transfer mixture to slow cooker and cover. Cook on high for 45 minutes, then reduce heat to low and cook for 4 to 8 hours. Check occasionally to make sure the sides don't burn.