This slow cooker stuffing is all about hands-off comfort food — you build the whole thing in a skillet and let the slow cooker do the rest. Onion, celery, and garlic get softened together until fragrant, then mingle with sage, thyme, and rosemary for that classic holiday aroma. A savory broth-and-egg mixture soaks into every cube, so the finished dish turns out tender in the center with lightly golden, crisp edges. It's a genuinely low-effort side, since the slow cooker frees up your oven and stovetop for everything else on the table. Fresh parsley scattered on top right before serving adds a bright, herby finish. This version is a solid pick for a wheat free spread, and it holds its texture beautifully whether you're feeding a crowd or just craving a cozy bowl of stuffing on a random Tuesday.
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If you haven't staled the bread overnight, spread the cubes in a single layer on two large baking sheets and bake at 300°F (150°C) for 20–25 minutes, stirring once halfway through, until dry and firm to the touch. Transfer to a large mixing bowl.
Melt the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 8–10 minutes.
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