Slow Cooker Cranberry Pecan Stuffing

With Thanksgiving just over a month away, now is the perfect time to start trying out new recipes for the annual feast.

A beautiful bird might serve as the centerpiece for this special occasion, but side dishes seem to almost always steal the show. Whether it’s grandmother’s mashed potatoes or mom’s sensational sweet potato casserole, sides make the entire meal come together.

In the spirit of savory sides, we have a recipe for cranberry stuffing that will even satisfy some of the pickiest eaters in your family.

The stuffing itself is delicious, but perhaps the greatest thing about this particular recipe is the minimal amount of time involved. The preparation is easy, and the cooking can be done over a few hours in a Crock-Pot.

So let someone else labor over the bird or, if you are the head chef, free yourself up to tend to the turkey. It’s time to take your Thanksgiving dinner to a new level!



  • 12 oz. bag herb cubed stuffing

  • 1 cup green onions, chopped

  • 1 cup dried cranberries

  • ½ cup chopped pecans

  • 3 cups chicken broth

  • ½ cup butter, melted

  • 1 egg, beaten

  • ½ tsp. salt

  • ¼ tsp. pepper

  • 1 tsp. ground mustard



  1. Toss cubed stuffing, green onion, cranberries, and pecans in a greased Crock-Pot®

  2. In medium bowl, whisk together chicken broth, melted butter, egg, ground mustard, salt and pepper

  3. Pour over mixture in Crock-Pot®  and gently fold together

  4. Cook on low for 3-4 hours

  5. Enjoy!