Crockpot Cheddar Bacon Stuffing Recipe – Easy Thanksgiving Comfort

Let me tell you, the aroma of sizzling bacon and sharp cheddar melting into a bed of golden, herby bread cubes in the crockpot—well, that’s enough to make your kitchen feel like the heart of Thanksgiving (even if it’s just a random Tuesday). The very first time I made this comfort-packed crockpot cheddar bacon stuffing, I had one of those “wait, I’ve struck gold” moments. The kind where you pause, inhale the smoky, cheesy air, and grin because you know you’ve stumbled onto something that’ll have folks begging for seconds.

This stuffing isn’t just a side dish. It’s a legit main event at my family’s holiday table. Years ago, when I was knee-high to a grasshopper, my grandma always made her classic stuffing—good, but missing a little zing. Fast-forward to a rainy November weekend, I was determined to put my own spin on things. Enter cheddar, bacon, and the trusty slow cooker (honestly, what a game-changer for freeing up oven space on the big day!).

My family couldn’t stop sneaking bites straight from the crockpot before dinner. My brother even declared, “You need to make this every year!” (And I can’t really argue with him.) I wish I’d discovered this combo years ago—it’s pure, nostalgic comfort with dangerously easy prep. Whether you’re hosting a crowd or just want a sweet treat for your kids, this crockpot cheddar bacon stuffing is perfect for potlucks, Thanksgiving feasts, or brightening up your Pinterest board with a pinch of golden cheese.

After plenty of testing (in the name of research, of course), it’s become a staple for family gatherings and holiday gifting. Each bite feels like a warm hug, and you’re going to want to bookmark this one—you know, for all those cozy moments that call for a little extra comfort.

Why You’ll Love This Crockpot Cheddar Bacon Stuffing

Honestly, if you’re after easy comfort food with a twist, this crockpot cheddar bacon stuffing is about to become your new holiday favorite. I’ve made it countless times—tweaked the cheese, tested bacon thickness, and even tried it with gluten-free bread. Here’s why it absolutely stands out:

• Quick & Easy: Comes together in under 20 minutes of prep, then the crockpot does all the work. Perfect for busy Thanksgiving mornings or last-minute cravings when you just need that warm, savory fix.
• Simple Ingredients: No fancy grocery trips required. Everything’s likely waiting in your pantry or fridge—bread, cheddar, bacon, herbs, and broth.
• Perfect for Thanksgiving: Designed for holiday gatherings, but honestly, it’s just as good for Sunday dinners or potlucks. It frees up valuable oven space, which (let’s face it) is always at a premium during the holidays.
• Crowd-Pleaser: Kids love the cheesy bits, adults rave about the smoky bacon, and nobody can resist the buttery, herby bread cubes. It always gets rave reviews.
• Unbelievably Delicious: The blend of sharp cheddar and crisp bacon with tender bread is next-level comfort food. It’s hearty without being heavy, and every bite delivers that soul-soothing, nostalgic satisfaction.

What really sets this recipe apart? It’s not just another stuffing—this version uses a bit of extra cheddar (not shy about cheese here!), smoky bacon, and a slow cooker to create a perfectly moist texture without the stress of oven timing. I use a trick my grandma taught me: slightly toasting the bread cubes before mixing, which gives the stuffing that ideal balance between crispy edges and pillowy centers.

This crockpot cheddar bacon stuffing is comfort food reimagined—faster, easier, but loaded with all the flavors you expect at Thanksgiving. It’s my go-to whenever I want to impress guests without breaking a sweat. You know that moment when you close your eyes after the first bite and just sigh? This is it.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture, all without the fuss or fancy shopping. Most of these are pantry staples—so you’re halfway there already!

• For the stuffing base:
  • 1 pound (450g) day-old bread, cut into 1-inch cubes (sourdough, French, or country loaf works great)
  • 2 cups (200g) sharp cheddar cheese, shredded (I recommend Cabot or Tillamook for best melt)
  • 8 slices (200g) thick-cut bacon, cooked and chopped (look for applewood smoked for extra flavor)
  • 1/2 cup (115g) unsalted butter, melted (adds richness)
  • 2 cups (475ml) low-sodium chicken broth (or veggie broth for a vegetarian twist)
  • 2 large eggs, beaten (helps bind everything together)
  • 1 medium yellow onion, finely chopped
  • 3 stalks celery, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped (or 2 teaspoons dried)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt (taste and adjust as needed)
• Optional mix-ins:
  • 1 cup (100g) frozen peas (thawed, for color and sweetness)
  • 1/2 cup (75g) dried cranberries (for a festive twist)
  • 1/2 cup (60g) chopped walnuts or pecans (for crunch)
• Substitutions:
  • Use gluten-free bread for a gluten-free version
  • Swap dairy-free cheese and vegan butter for dairy-free needs
  • Substitute turkey bacon or veggie bacon if that’s your thing

Pro tip: For the best texture, use bread that’s a little dry—stale bread soaks up the flavors and holds its shape. In summer, I swap in fresh herbs from the garden for a brighter taste. Trust me, the cheddar and bacon make everything pop, but don’t skip the onion and celery—they’re what keep this stuffing classic at heart.

Equipment Needed

• Large crockpot (slow cooker) – 6-quart works best for this batch; if you’ve only got a smaller one, halve the recipe and check for doneness early.
• Cutting board and sharp knife – For chopping bread, onion, celery, and bacon. If you don’t have a bread knife, a serrated knife does the trick.
• Large mixing bowl – To combine ingredients evenly.
• Whisk or fork – For beating eggs and mixing liquids.
• Measuring cups and spoons – Accuracy matters for that perfect moistness.
• Skillet or frying pan – For crisping bacon (cast iron adds extra flavor, but any pan works).
• Wooden spoon or spatula – For stirring the mix without squashing the bread cubes.
• Nonstick spray or butter – For greasing the crockpot insert, making cleanup way easier.

If you don’t own a slow cooker, you can use a heavy Dutch oven in the oven at low heat (around 300°F/150°C), covered with foil. I’ve tried both ways, and the crockpot wins for set-it-and-forget-it ease. Don’t forget to clean that skillet right after bacon—bacon fat is gold for seasoning pans!

Budget tip: You don’t need fancy brands—a basic slow cooker and sturdy utensils will do. I’ve used thrift store finds for years, and they work just as well!

Preparation Method

1. Prep the bread: Cut day-old bread into 1-inch (2.5cm) cubes. Spread on a baking sheet and toast in a 350°F (175°C) oven for 10 minutes, until lightly crisp but not hard. Let cool.
   
   Toast helps the bread hold up in the crockpot and soak up all those delicious flavors. If your bread is already stale, you can skip the oven step.
2. Cook the bacon: In a skillet over medium heat, cook 8 slices (200g) thick-cut bacon until crisp, about 8 minutes. Drain on paper towels and chop into bite-sized pieces.
   
   Tip: Save a tablespoon of bacon fat for sautéing veggies if you want extra flavor.
3. Sauté veggies: In the same skillet, add 1/2 cup (115g) unsalted butter. When melted, toss in 1 chopped onion, 3 diced celery stalks, and 2 minced garlic cloves. Cook until soft and fragrant, about 5 minutes.
   
   The kitchen will smell amazing! Don’t rush—soft veggies mean sweet, mellow flavor.
4. Mix wet ingredients: In a large bowl, whisk together 2 large eggs, 2 cups (475ml) chicken broth, 1 tablespoon chopped parsley, 1 teaspoon thyme, 1 teaspoon sage, 1/2 teaspoon black pepper, and 1/2 teaspoon kosher salt.
   
   If you like a more savory stuffing, add a pinch of smoked paprika or a splash of Worcestershire sauce.
5. Combine the stuffing: Add the toasted bread cubes to the bowl. Pour in the sautéed veggies and melted butter, then toss in chopped bacon and 2 cups (200g) shredded cheddar cheese. Pour the egg and broth mixture over everything.
   
   Gently toss until the bread is evenly coated but not falling apart. If it looks dry, add up to 1/2 cup (120ml) more broth.
6. Load the crockpot: Spray the crockpot insert with nonstick spray or rub with butter. Spoon the stuffing mixture into the crockpot, spreading evenly.
   
   Don’t pack it down too firmly—you want air pockets for a light, fluffy texture.
7. Slow cook: Cover and cook on LOW for 3-4 hours, or HIGH for 2 hours. Check after 2 hours (on low) to see if the top looks set and the edges are lightly golden.
   
   If the stuffing seems wet, uncover for the last 30 minutes to let excess moisture evaporate.
8. Finish and serve: Fluff gently with a fork. Sprinkle extra cheddar and bacon bits over top, then let sit uncovered for 10 minutes to firm up before serving.
   
   Warning: The crockpot will be hot, so use oven mitts and caution. If you want crispy bits, transfer to a baking sheet and broil for 2 minutes.

Personal tip: I always make a double batch and freeze half—this stuffing reheats beautifully and makes a killer leftover sandwich the next day. If you’re rushed, you can prep everything the night before and just dump and cook in the morning.

Cooking Tips & Techniques

Here are the tricks I’ve learned after a few dozen stuffing attempts (and more than a few soggy disasters):

• Dry bread is key. If you use fresh bread, you’ll end up with mush. Even a quick toast in the oven helps. I once tried with super fresh rolls—never again!
• Layer flavors smartly. Sautéing veggies in bacon fat (or butter) gives depth you just can’t get by tossing everything raw. I’ve skipped this step out of laziness before, but it’s worth the extra pan.
• Don’t overmix. Gently fold together ingredients to avoid turning the bread into paste. The stuffing should look chunky, not smooth.
• Watch the moisture. Crockpots vary—a little dry? Add more broth. Too wet? Crack the lid for the last half hour. Trust your eyes and nose!
• Multitasking tip: Cook bacon first, then use the same pan for veggies. Less mess, more flavor.
• Make ahead magic. This stuffing can be assembled (uncooked) a day ahead and refrigerated. On Thanksgiving, just pop it in the crockpot and let it go.

My biggest mistake? Forgetting to grease the crockpot—scraping stuck-on stuffing is a pain. Now I always use a generous swipe of butter. Also, don’t skimp on the cheddar. I tried a “light” version once… nobody asked for seconds.

Variations & Adaptations

Want to put your own spin on crockpot cheddar bacon stuffing? Here are my favorite ways to switch things up:

• Gluten-Free: Use gluten-free bread (Udi’s or Canyon Bakehouse are decent) and check your broth for hidden wheat.
• Vegetarian: Swap bacon for vegan bacon or smoked tempeh, and use veggie broth. Add sautéed mushrooms for extra flavor.
• Seasonal twist: In autumn, toss in roasted butternut squash cubes or fresh sage. For spring, add chopped asparagus and leeks.
• Flavor boost: Try pepper jack cheese for a spicy kick, or add diced jalapeños for heat.
• Nutty crunch: Stir in toasted pecans or walnuts for texture and richness.
• Different cooking methods: Bake in a Dutch oven at 300°F (150°C) for about 1 hour, covered, then uncover for crisping.

Allergen tip: If you’ve got dairy-free folks, swap cheddar for Daiya shreds and use vegan butter. I’ve made a version with turkey bacon and it’s surprisingly tasty—just less smoky. My personal favorite? Adding a handful of dried cranberries for tart-sweet pops that pair perfectly with the cheddar and bacon.

Serving & Storage Suggestions

This stuffing is best served warm, straight from the crockpot. I like to sprinkle a little extra shredded cheddar and crispy bacon bits on top for a “wow” factor. If you want to get fancy, garnish with fresh parsley or chives.

Pair it with roast turkey, ham, or even as a filling for leftover sandwiches (trust me, it’s next-level). For drinks, apple cider or a crisp white wine works wonders. It’s also delicious alongside roasted Brussels sprouts or mashed potatoes.

To store, let stuffing cool to room temperature. Transfer to an airtight container and refrigerate up to 4 days. For longer storage, freeze in portions for up to 2 months—just thaw overnight in the fridge. To reheat, microwave individual servings or pop the whole batch in a 325°F (160°C) oven, covered, until warmed through (about 20 minutes). If it seems dry, drizzle a little broth before reheating.

The flavors actually deepen after a day in the fridge, so leftovers are even better. I sometimes make an extra batch just for sandwiches and snacking!

Nutritional Information & Benefits

Here’s an estimate per serving (based on 10 servings):

• Calories: 320
• Protein: 14g
• Fat: 18g
• Carbs: 28g
• Fiber: 3g
• Sodium: 580mg

Cheddar adds a good dose of calcium and protein, while bacon brings flavor (and some B vitamins). Using whole-grain bread boosts fiber—plus, the herbs add antioxidants. You can easily make this gluten-free or dairy-free for dietary needs.

Allergens: Contains wheat, dairy, eggs, and pork. For personal wellness, I love that this stuffing uses real, simple ingredients—no mystery additives or processed mixes. It’s satisfying, filling, and a bit indulgent (hey, it’s a holiday!).

Conclusion

If you want a stuffing that’s truly worth its spot on the Thanksgiving table (or any comfort-food craving day), this crockpot cheddar bacon stuffing is it. It’s easy, packed with flavor, and has that homey, nostalgic vibe that makes meals memorable. You can customize it for any diet or flavor profile—make it your own!

I personally love this recipe for its stress-free prep and that “everyone’s happy” feeling when it’s served. Give it a try, then let me know how you tweaked it. Did you add cranberries? Go gluten-free? I want to hear your spins!

Drop a comment, share with your Pinterest crew, or tag me with your stuffing masterpiece. Here’s to stuffing that feels like a warm hug—may your holiday be deliciously cozy!

FAQs

Can I make crockpot cheddar bacon stuffing ahead of time?

Yes! Assemble everything (uncooked) up to a day ahead, refrigerate, then cook in the crockpot when ready. It saves time and tastes even better after the flavors meld overnight.

What kind of bread works best for this stuffing?

Day-old sourdough, French, or country bread is perfect. The firmer texture holds up well and soaks up all those yummy flavors without turning to mush.

Can I freeze leftovers?

Absolutely. Cool the stuffing, wrap tightly, and freeze for up to 2 months. Thaw in the fridge and reheat in the oven or microwave—add a splash of broth if needed.

Is this recipe gluten-free?

Not as written, but you can use gluten-free bread and double-check your broth for hidden gluten. It tastes just as good!

Can I make this without bacon?

Yes, you can substitute turkey bacon, veggie bacon, or leave it out entirely for a vegetarian version. Add extra cheese or mushrooms for more flavor.

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