Slow Cooker Stuffing

By rrxing

Ingredients

• 12 c. dry bread cubes*
• 2 c. chopped celery (about 4 stalks)
• 1 c. finely chopped onion (about 1 large)
• 1/2 c. chopped fresh parsley
• 2 tsp. dried sage
• 1/2 tsp. dried thyme
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1 3/4 c. chicken broth (about a 14.5 oz. can)
• 1/3 c. butter, melted
• OPTIONAL INGREDIENTS
• Dried cranberries; diced apples; pecans

Details

Adapted from thekitchenismyplayground.com

Preparation

Step 1

Combine dry bread cubes, chopped celery, onion, parsley, sage, thyme, salt, and pepper and any of the optional ingredients in a large mixing bowl. Pour chicken broth and melted butter over the bread mixture; toss to mix well.
Place mixture in a slow cooker. Cover and cook on low heat setting for 4 to 5 hours.
* To make the dry bread cubes, cut bread slices into 1/2-inch cubes (it'll take approximately 18 slices of bread). Spread cubes on a rimmed baking sheet or large roasting pan and bake at 300 degrees for about 15 minutes or until dry, stirring two or three times during baking. I then turn my oven off and leave the bread cubes in the warm oven for about another 30 minutes. I used all whole wheat bread, but you can use any variety you choose, or a mixture of different breads.