This dressing is ideal for holidays and gatherings when oven space is limited. The slow cooker keeps the dressing moist without drying it out, while the cranberries add brightness and the pecans bring a satisfying crunch. It’s easy to prepare ahead, feeds a crowd, and pairs beautifully with turkey, chicken .
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Day-old bread cubes Butter Onion, diced Celery, chopped Garlic, minced Dried cranberries Chopped pecans Chicken or vegetable broth Eggs Salt Black pepper Dried sage Dried thyme Dried parsley
Directions
Grease the inside of the slow cooker generously with butter or nonstick spray.
Melt butter in a skillet over medium heat and sauté onion and celery until softened. Add garlic and cook briefly until fragrant.
In a large bowl, combine bread cubes, dried cranberries, and chopped pecans.
Add the cooked vegetables to the bowl and toss to distribute evenly.
In a separate bowl, whisk together broth, eggs, salt, pepper, sage, thyme, and parsley.
Pour the liquid mixture over the bread mixture and gently stir until evenly moistened.
Transfer everything to the prepared slow cooker and spread evenly.
Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until set and heated through.
For a slightly crisp top, remove the lid during the last 30 minutes of cooking.
Servings and timing
This recipe serves 8 to 10 people. Prep time is about 20 minutes. Cook time is 4 to 5 hours on low or 2 to 3 hours on high. Total time ranges from about 2 hours 20 minutes to just over 5 hours.
Storage/Reheating
Store leftover dressing in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in the oven covered with foil at 325°F (165°C) until warmed through. Add a splash of broth if it seems dry. This dressing can also be frozen for up to 2 months.
FAQs
Can I use fresh bread instead of day-old bread?
Day-old bread works best, but fresh bread can be lightly toasted first to dry it out.
Can I make this dressing ahead of time?
Yes, you can assemble it a day in advance and refrigerate, then cook it in the slow cooker when ready.
Do I have to use eggs?
Eggs help bind the dressing, but they can be omitted for a looser, more stuffing-like texture.
Can I make this recipe vegetarian?
Yes, simply use vegetable broth instead of chicken broth.
Will the pecans get soft?
They soften slightly but still retain a pleasant texture in the dressing.
Can I add sausage?
Yes, cooked sausage can be mixed in for a heartier version.
How do I keep the dressing from being mushy?
Use dry bread cubes and avoid adding too much liquid.
Can I double this recipe?
Yes, as long as your slow cooker is large enough to hold the extra volume.
Should I stir the dressing while it cooks?
No stirring is needed once it’s in the slow cooker.
Can I use fresh herbs instead of dried?
Yes, fresh herbs can be used; increase the amount since fresh herbs are milder.
Conclusion
Cranberry pecan slow cooker dressing is a flavorful, stress-free side dish that’s perfect for holidays and special meals. With its balance of savory herbs, sweet cranberries, and crunchy pecans, this dressing is sure to earn a permanent spot on your table.
Cranberry pecan slow cooker dressing is a moist, flavorful holiday-style side dish made with savory herbs, sweet dried cranberries, and crunchy pecans. Cooking it in the slow cooker frees up oven space and delivers perfectly seasoned dressing every time.
Ingredients
10 cups day-old bread cubes
1/2 cup butter
1 medium onion, diced
2 celery stalks, chopped
2 cloves garlic, minced
1 cup dried cranberries
1 cup pecans, chopped
2 1/2 cups chicken or vegetable broth
2 large eggs
1 tsp salt
1/2 tsp black pepper
1 tsp dried sage
1 tsp dried thyme
1 tsp dried parsley
Instructions
Generously grease the inside of the slow cooker with butter or nonstick spray.
Melt the butter in a skillet over medium heat. Add the onion and celery and sauté until softened.
Add the garlic and cook for about 30 seconds, until fragrant.
In a large bowl, combine the bread cubes, dried cranberries, and chopped pecans.
Add the cooked vegetables to the bread mixture and toss gently to combine.
In a separate bowl, whisk together the broth, eggs, salt, black pepper, sage, thyme, and parsley.
Pour the liquid mixture over the bread mixture and gently stir until evenly moistened.
Transfer the mixture to the prepared slow cooker and spread evenly.
Cover and cook on low for 4–5 hours or on high for 2–3 hours, until set and heated through.
For a slightly crisp top, remove the lid during the last 30 minutes of cooking before serving.
Notes
Day-old or lightly toasted bread works best to prevent sogginess.Vegetable broth can be used to keep the dish vegetarian.Fresh herbs may be substituted; use about three times the amount of dried.Add cooked sausage for a heartier variation.If the dressing seems dry after reheating, add a splash of broth.
