This Slow Cooker Cranberry Pecan Stuffing is loaded with everything we love about classic holiday stuffing, but it’s made so much more easily with a boxed stuffing mix and the slow cooker. Easy and delicious. It doesn’t get better!
We love holiday feasts. All that turkey and ham along with all the sides and desserts… It’s mouth-watering just thinking about it. One of our favorite dishes is stuffing. It’s a tie with main dishes for my husband, and I actually love it even more than the turkey! What we both love about this stuffing is how easy it is to make and how classically delicious it is.
Table of contents
❤️ Why You’ll Love This Recipe
- It’s loaded with classic holiday flavors like celery, onions, cranberries, and of course, sage.
- It’s super easy to make, using boxed stuffing and the slow cooker.
- Stuffing is the king of classic holiday sides.
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
The ingredients for this stuffing couldn’t be easier. It only takes a few simple items to make, and you’ll find them all at your local grocery store. We’re including the ingredients that give this recipe all its delicious flavor. You’ll find the complete list of ingredients along with amounts in the recipe card at the end of the post.
- Poultry seasoning
- French bread
- Sage stuffing mix
- Chopped pecans
- Dried cranberries
🔪 How to Make Slow Cooker Cranberry Pecan Stuffing
Making this recipe is just as easy as shopping for the ingredients. It only takes a few minutes and a few simple steps. You’ll be in and out of the kitchen in no time!
Step 1: Saute the Vegetables
Saute the celery and onions in butter in a medium saute pan over medium-low heat. Cook for 5 to 8 minutes or until the vegetables start to just soften.
Step 2: Make the Stuffing
Combine the eggs, poultry seasoning, pepper, and broth in a large bowl. Then, add the bread and stuffing. Finally, add the cranberries and pecans and stir until everything is mixed and the bread has soaked up all the liquid.
Step 3: Cook
Transfer the stuffing to a slow cooker sprayed with nonstick cooking spray and cook on low for 4 to 5 hours. For faster cooking, cook on high for 3 to 4 hours. Enjoy!
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Sausage – For an even more classic flavor, add cooked sausage to the stuffing mix.
- Different Bread – You can use croissants, brioche, or even cornbread in place of French bread.
- Walnuts – Try using walnuts in place of pecans.
For another easy slow cooker recipe with the flavors of the holidays, check out this crockpot cranberry turkey breast.
You won’t need much to make this recipe. It only takes a few simple items.
- Mixing bowl
- Saute pan
- Slow cooker
You can store leftovers in an air-tight container in the refrigerator for up to 3 days. For longer storage, place small portions in heavy-duty freezer bags and freeze for up to 3 months.
This recipe is so easy to make that we only have a couple of tips. That’s how simple it is.
- Always spray your slow cooker with nonstick spray so your stuffing doesn’t stick.
- Be sure the liquid is fully absorbed for a uniform texture and flavor throughout the stuffing.
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Stuffing, also called dressing, is a mixture of bread, herbs, and liquid originally used to fill the cavity of other food items. It’s most often associated with filling a turkey, but it can be used to fill seafood and vegetables, as well. In the past several years, people have moved to make stuffing on its own because of safety concerns.
Yes. Stuffing cooks more evenly when made outside the turkey. It also avoids any contamination issues due to improper cooking.
In the 1800s American Thanksgiving dinners featured turkeys and hams stuffed with stuffing. As the popularity of this pairing grew, more and more people began making turkey and ham with stuffing at Christmas, as well, eventually leading to the side being ingrained into our culture as a classic holiday side.
🍽 More Recipes
Do you enjoy stuffing and holiday flavors? Then try these delicious recipes:
📌 PIN IT!!
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Slow Cooker Cranberry Pecan Stuffing
- Mixing Bowl
- Saute pan
- slow cooker
- 3 stalks of celery chopped
- 1 small onion chopped
- 3 tablespoons butter
- 2 eggs
- 1 ½ teaspoons poultry seasoning
- ½ teaspoon black pepper
- 10.5 ounces chicken broth
- 6 cups french bread torn
- 6 ounces sage stuffing mix
- 1 cup chopped pecans
- 1 cup dried cranberries
- In a medium saute pan on medium low add your celery, onion and butter.
- Cook for 5-8 minutes until the veggies just start to soften.
- Spray the inside of your slow cooker with non-stick spray.
- In a large bowl combine the eggs, poultry seasoning, pepper and broth and whisk together.
- Next add the bread and box of stuffing.
- Add the pecans and cranberries.
- Stir everything together and make sure all the bread has soaked up the liquid.
- Transfer the stuffing mixture to the slow cooker.
- Cook on low for 4-5 hours or high 3-4 hours.
- Store leftovers in the fridge for up to 3 days.
- You can substitute the french bread for croissants, brioche or even cornbread.
- You can also substitute your favorite flavor stuffing for the sage flavor.
- You can do walnuts instead of pecans if you like.
- You can add browned sausage to the stuffing if you like a heartier stuffing.