Spicy Crockpot Stuffing






  • Cooking spray, for Crock-Pot

  • 1/2 c. (1 stick) butter

  • 3 stalks celery, finely chopped

  • ¼ cup NW Elixirs #1 Hott Sauce

  • 1 medium onion, finely chopped

  • 1 tsp. fresh thyme

  • 1 tsp. fresh rosemary, finely chopped

  • 1 tsp. sage, finely chopped

  • 2 Eggs, beaten

  • 2 1/2 c. chicken broth

  • kosher salt

  • Freshly ground black pepper

  • 7 c. stale bread, cubed into small pieces

  • 1 tbsp. parsley, finely chopped, plus more for garnish


  1. In a large skillet over medium heat, melt butter. When melted, add celery, onions, herbs, and NW Elixirs #1 Hott Sauce. Season with salt and pepper and cook until onions are translucent, about 5 minutes. Remove from heat and let cool.

  2. In a large bowl, whisk eggs into chicken broth. Add vegetable mixture to broth.

  3. Grease the bowl of your Crock-Pot and add your cubed bread. Pour broth mixture and parsley over bread. Toss to combine and cover.

  4. Cook on low for 3 hours. Serve.