Crockpot Stuffing with Leeks and Sausage

This delicious slow cooker sausage and leek stuffing recipe kinda fell into my food blogging abyss. Which is truly a shame because it was fabulously tasty. So tasty that I made it twice in the same week. Way back in November. Before this recipe, I had never attempted stuffing. I hit a home run with this one. The flavor is amazing and the crockpot does all of the work. And who can resist a recipe with leeks? I love them.

Using a slow cooker liner was a good call because it kept the stuffing super moist and there was not a single burnt morsel.

And this isn't just for Thanksgiving! It will go great with any meal, any time of year.

Okie dokie, I'm off to see what other recipes I can dig out of the abyss. Have a wonderful rest of your week, my friends!

Crockpot Stuffing with Leeks and Sausage

Stuffing could not be easier than this! The perfect side dish for any meal.

Contributed by Megan Porta from

Published Feb 18, 2016

Serves: 10

Total time: 4 hrs, 15 min



  • 1 pound ground sausage
  • 4 stalks celery, sliced
  • 1 leek, thinly sliced (white and light green parts only)
  • 8-oz. package sliced mushrooms
  • 1 yellow onion, chopped
  • Salt and pepper, to taste
  • 14-oz. bag dry bread crumbs
  • 14-oz. can chicken broth
  • 1 cup water
  1. In a large skillet, cook the sausage until no longer pink. Drain grease and add celery, leeks, mushrooms, onion, salt and pepper to skillet. Cook for 4-5 minutes, or until veggies are soft and fragrant.
  2. Place a cooking liner in a 6-quart slow cooker. Pour breadcrumbs evenly into bottom of slow cooker and top with sausage-veggie mixture from skillet. Pour the chicken broth and water over the top, covering the entire surface.
  3. Stir slightly and cover crockpot. Cook on Low heat for 4 hours, stirring occasionally. Serve warm.