These meatballs made with Thai chicken are really excellent. You must test them out!
| Prep Time: | 20 mins |
| Cook Time: | 4 hrs 50 mins |
| Total Time: | 5 hrs 10 mins |
| Servings: | 11 |
Ingredients
- 1 cup butter
- 2 cups chopped celery
- 2 cups chopped onion
- 2 (8 ounce) cans mushrooms, drained
- ¼ cup chopped parsley
- 12 cups white bread, cut into cubes
- 1 ½ teaspoons salt
- 1 ½ teaspoons sage
- 1 teaspoon poultry seasoning
- 1 teaspoon dried thyme
- ½ teaspoon ground black pepper
- ½ teaspoon dried marjoram (Optional)
- 2 eggs, beaten
- 4 cups chicken broth
Instructions
- Melt butter in a large skillet over medium heat. Add celery, onion, mushrooms, and parsley; sauté until soft, 5 to 7 minutes.
- In a large bowl, combine bread cubes and cooked vegetables. Add salt, sage, poultry seasoning, thyme, pepper, and marjoram. Toss together well. Add egg and enough broth to moisten.
- Lightly pack stuffing mixture into a slow cooker. Cover and cook on High for 45 minutes. Reduce to Low and cook for 4 to 8 hours.
Nutrition Facts
| Calories | 290 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 11 g |
| Sodium | 901 mg |
| Sugars | 4 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve used this recipe for my Thanksgiving and Christmas dinners for the past several years; everyone raves about it! I make it without the mushrooms because my DIL doesn’t care for them. As others have stated, you don’t have to use as much broth as is listed or it will become very sloppy. While my husband loves it this way, not everyone in the family does. I make my own bread cubes. I also stir it every so often so that it doesn’t burn. I usually make it the night before and then just put it in the crock-pot in the morning. Thank you for this recipe! It’s amazing!!
I’ve made this for the last 10 years. Everyone loves it and slow cooker helps clear up the oven. Note: Do NOT add chicken broth all at once. Only use what you need. Some years it is less than one can for me.
Came out great,will make again
Anything you can do in a slow cooker and have it turn out the way it did one word to describe yummy.
Very good stuffing. I started out with 2 cups broth and added the other two cups over the 7 hours stuffing cooked on low. Perfect consistency.
I love this recipe because it is amazing and because it frees up my oven on Thanksgiving. After looking through numerous reviews and comments I did modify it a bit. First I use fresh baby bella mushrooms instead of canned. Then I use the prepackaged cubed and seasoned stuffing mix in the bags. This eliminates the enter Step 2 of the recipe and all of those ingredients. Then I start with about 2.5-3 cups of broth to mix it all up before I add the stuffing to the slow cooker. I continue to check it throughout the day and add broth as needed. I will say one thing…one time I tried making it without the celery and it was terrible! It was so soggy. I don’t care for celery but you can’t even taste it in this recipe. It really is just there to add a nice texture to the stuffing. DONT FORGET TO SPRAY THE INSIDE OF THE SLOW COOKER TO PREVENT STICKING!
It was very flavorful but mine came out very soggy even though I used only half as much broth as what the recipe called for. Maybe I’ll use only one cup next time?
Good flavor but my slow cooker burned the sides and bottom.
I read most of the other reviews before I made this, there were a lot of great tips. The best tip of all is ; chicken broth just to moisten, don’t go strictly by what the recipe calls for. Use that as simply a suggestion. It turned out fantastic! I will be making this recipe for years to come.
As some suggested I used 2 cups of chicken broth, substituted spices and bread with Pepperidge Farm herb stuffing mix, and added 1 lb of bulk pork sausage(which I browned on stovetop until no pinkness remained, then drained of fat). I did mix it a few times during slow cooker cooking so that the crunchy pieces were moved to the top and did not burn. Very tasty and big hit with guests.
I made this recipe and Thanksgiving and really enjoyed not having to use up precious space in the oven! However, I made the mistake of not stirring the stuffing (didn’t see it mentioned in the recipe) and the outside of my stuffing burned. But it did taste good (minus the burned parts) and was super easy to make. To make things easier for myself during Thanksgiving, I prepared the celery/onion/butter mixture the night before. Then I just warmed it back up in the microwave before mixing into the bread crumbs the next day. I chose to use seasoned stuffing mix in lieu of the bread cubes and seasonings listed above. Other than my not stirring the stuffing this was a good recipe that I will try again soon!
I made this 2x within the past month. The first time was PERFECT! The most recent time it got mushy, & I’m not sure why. I made it the same way except for the type of bread crumbs I used. The first time I used small, soft potato bread cubes, & the second time I used larger white bread cubes. Not sure why it would make a difference but it did. Will def make again!!
Because I was short on time, I did start to cook on lower temperature on stove top burner; ten after 10-15 mins I transferred it to crock pot. OMG it was sooo good; even my husband ( who is the pickiest eater I’ve ever seen) loved. The only problem seems to be my inability to stay away from this dish; I think I’m gonna have it ’till I’m sick of it??. Thank y’all for the recipe.
I was skeptical, but this was amazing and I was able to save oven/stove top space while it cooked. I was brave and tried it the first time for Thanksgiving, and everyone raved about it!
Loved it. Turned out perfectly (with the reduced amount of liquid reviewers recommended). Very similar to my grandma’s stuffing, which I always loved. Perfect mix of soft and crunchy cooking this way.
Made this for our sage dressing for Tgiving 2014. It was a hit! Coincidentally a family member had made oven baked sage dressing too, and this recipe blew it out of the water. Slow cooker dressing was moist & flavorful, not mushy. I did not use all the broth the recipe calls for, just moistened the stuffing like it would look coming out of the bird. I also omitted the marjoram.
So good! Go really easy on the broth–there was a lot of butter floating around in the veggies when I added it into the dry bread crumbs and it needed a cup of broth at most. I cooked it on high for 2 1/2 hours, stirring every hour, before I turned it down on low and it turned out great. I loved how it freed up the turkey cavity for vegetables and created a ton of space in my oven.
I have used this recipe for 6yrs. won’t even try another one now. I always use sage bread cubes, always make night before let it set in fridge soaking up broth,in the morning just put in crockpot.
If you choose to make your own bread crumbs you will need to use less chicken stock. If you buy the store bought hard bread cubes for stuffing you will need to use more broth. It’s easy to make and flavorful. I dried out my own bread in the oven to make crumbs and used less than 2 cups broth.
This is one of the best stuffing recipes I have ever come across. Not only did I appreciate freeing up my stovetop & oven by having this in the crock pot, but it is the moistest stuffing I’ve encountered. It got scarfed up in no time! I did, however, add one cooked tube of non-MSG sausage to it and used light butter. I also omitted the mushrooms. A real keeper I plan to make year after year!!
I think it would be perfect but I added the sausage as suggested in the reviews. It would have been perfect as is. In my opinion.