Crock Pot Stuffing with Wild Rice Cranberries and Almonds

Crock Pot Stuffing is a holiday meal must-have. Making stuffing in a slow cooker frees up your oven and helps the stuffing to stay moist. This Crock Pot Stuffing has wild rice, cranberries, and crunchy almonds, making it one of the best crock pot recipes for a healthy holiday side dish!

On Monday, I was on a flight to Nashville, doing my in-flight thing (a.k.a. attempting to negotiate the placement of my laptop, coffee, and baggie of plane peanuts on my tiny tray table), when the woman two rows behind me began complaining rather conspicuously that she had no idea what to make for Thanksgiving this year. Her daughters’ new boyfriend was gluten free and her son had become a vegan. It took all of my powers of self-restraint not to turn around and call back to her, “Hi! I know what you should make. Crock Pot Stuffing with Wild Rice, Cranberries, and Almonds!”

a slow cooker with wild rice stuffing being stirred

Swiss Style Crock Pot Stuffing?

A warm and cozy slow cooker recipe that will leave your oven available and can be made completely in advance, this Crock Pot Stuffing with Wild Rice, Cranberries, and Almonds could be the Switzerland of Thanksgiving sides. It’s universal, plays nicely with everyone, looks absolutely beautiful, and as you know if you’ve ever had the pleasure of tasting Swiss chocolate or cheese fondue, it is DELICIOUS.


Crock Pot stuffing being stirred with a spoon

Dietary choices are a prevalent topic, to the extent that it’s become totally normal to discuss everything you may or may not choose to eat, while in the middle of eating something else. I have a friend who is vegetarian, one allergic to dairy, and one with celiac disease (gluten free), so I’ve become more accustomed to thinking through the dishes I bring to group gatherings. I want all of my friends to be able to participate in the meal.

While dietary restrictions can be a cause for chagrin (as the women behind me on the flight will no doubt tell you), the experience has also made me more aware of the wonderful, diet-friendly recipes that ARE available for all to enjoy, not simply the ones that aren’t.

slow cooker holiday stuffing with fresh cranberries

Per usual, I shopped for the ingredients for this crock pot stuffing at Pick ‘n Save, my local grocery store with whom I partner each month to create fresh, seasonal recipes. The store has launched a new line of products called Simple Truth that are minimally processed and designed to make healthy eating easier and more affordable. For today’s Crock Pot Stuffing with Wild Rice, Cranberries, and Almonds, I used the low-sodium chicken broth, and if you need to keep the recipe strictly vegan or vegetarian, the vegetable broth is a perfect choice for the recipe too.

Crock Pot Stuffing with Wild Rice next to containers of Simply Organic broth

Even if none of your guests are vegan or gluten free or anything other than hungry, I’m going to declaratively state that you should make this Crock Pot Stuffing with Wild Rice, Cranberries, and Almonds recipe anyway. The nutty wild rice and cranberries taste of everything autumn, the almonds add a pleasing crunch, and the mushrooms give the stuffing savoriness and depth. If the flavor alone doesn’t convince you, let the simplicity of the prep. This is quite possibly the easiest Thanksgiving stuffing you will ever make!

slow cooker full of gluten free wild rice stuffing with cranberries

Crock Pot Stuffing Recipe Notes

  • If you use a 3-quart slow cooker (as I did), it will be VERY full. Don’t panic—everything fits, you just need to stir gently.
  • The crock pot stuffing freezes beautifully, so in addition to being an easy holiday option, I can see it as go-to side dish for weeknight meals too.

5 / 5 (1 Reviews)
Did you make this recipe?
Leave a review »

Crock Pot Stuffing with Wild Rice, Cranberries and Almonds

Crock Pot Stuffing with Wild Rice, Cranberries, and Almonds. An easy, DELICIOUS gluten free stuffing recipe everyone can enjoy!

Yield: Serves 12

Prep Time: 10 minutes

Cook Time: 5-6 hours (on low); 2-3 hours (on high)

Total Time: 5-6 hours (on low); 2-3 hours (on high)


  • 2 tablespoons extra virgin olive oil
  • 1 small yellow onion, diced
  • 2 ribs celery, finely sliced
  • 16 ounces cremini (baby bella) mushrooms, sliced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 1/2 cups uncooked brown and wild rice blend, rinsed and drained
  • 5 1/2 cups low sodium chicken broth or vegetable broth
  • 2/3 cup reduced sugar dried cranberries
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • 1/2 cup slivered almonds, toasted


  1. In a large skillet, heat the olive oil over medium. Add the onions and celery and let cook, stirring occasionally, until the onion is softened and lightly brown, about 8 minutes. Increase the heat to medium high, then add the mushrooms. Let cook, stirring often, until the mushrooms are soft and most of the liquid has evaporated, about 6 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove from heat and set aside.
  2. In a 3 or 4-quart slow cooker, stir together the wild rice blend and sautéed vegetables. Carefully pour in the chicken broth (if using a 3 quart slow cooker, it will be full nearly to the top). Gently stir, then cover and cook on low for 5 to 6 hours or high for 2 to 3 hours, until the rice is tender. Turn off the slow cooker, then stir in the cranberries, sage, and thyme. Taste and add additional salt and/or pepper as desired. Cover and let stand 10 minutes. Just before serving, sprinkle the toasted almonds over the top. Serve warm.
  • Leftover Crock Pot Stuffing with Wild Rice can be stored in an airtight container in the refrigerator for up to four days or frozen for up to two months.
  • Make it ahead: the celery, mushrooms, and onions can be sautéed up to 2 days in advance and stored in the refrigerator. Add all the ingredients to the crock pot just before cooking.
All images and text ©Erin Clarke/Well Plated.

Nutrition Information

Serving Size: 1 (of about twelve), about 1 cup

  • Amount Per Serving:
  • Calories: 218 Calories
  • Total Fat: 6g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 248mg
  • Carbohydrates: 38g
  • Fiber: 7g
  • Sugar: 3g
  • Protein: 7g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

I’m sharing this post in partnership with Pick ‘n Save. Thanks for supporting the brands and companies that make it possible for me to continue creating quality content for you!

Crock Pot Stuffing with Wild Rice, Cranberries, and Almonds. This is an easy, DELICIOUS gluten free stuffing recipe everyone can enjoy! #crockpot #slowcooker #holidaysides #glutenfree #stuffing

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. Thank you for brightening my day with this stuffing recipe❤️, looks yummy 

  2. This stuffing is so gorgeous and colorful! Loving the wild rice :)

  3. WOW so much incredible flavor in here!  I normally surpass the stuffing on Thanksgiving because it looks no where near as good as yours!

  4. I absolutely LOVE the sound of this! Wild rice is my thing. Beautiful recipe, Erin.

  5. I only have a 6 qt crock pot.  Will that be a problem?  I hope not because this sounds so delicious!

    • Hi Anne! I haven’t tested the recipe this way, so I can’t say for certain. I would recommend checking early to see if it’s done since it probably will cook faster in a bigger crock pot.

    • I used a 6 at and was over cooked at 4 hours.  Never thought it would not take as long. Still was done in less than 4.   Some okay but on mushy side.  It will be even worse when reheating?

      • Linda, I’m sorry this didn’t turn out! The recipe was, however, designed for a 3-quart crockpot. Generally if you take a recipe designed for a smaller crockpot and put it in a bigger one, it will cook more quickly. I hope reheating goes better than expected!

  6. Is there anything I could use instead of the mushrooms? This look so good but I don’t care for mushrooms.

  7. ‘Tis the season for fresh cranberries.  Why use dried cranberries?

    • Hi Deb, I personally prefer the sweeter flavor of dried cranberries. Fresh would be more tart, but if you don’t mind the tartness, you can definitely make the substitution!

      • Is there any change in the recipe I should make if I substitute fresh cranberries? Add them at a different time? Add a little sweetener? Thanks!

        • Hi Jen! I actually don’t recommend fresh cranberries for this recipe (and I LOVE fresh cranberries), because they will be very, very tart and throw off the flavor of the dish. Adding more sugar will give the dish a strange flavor, so I wouldn’t go that route either. I also think fresh cranberries risking making the casserole too moist. If you are looking for a fresh cranberry recipe, this cranberry chicken is delicious:

  8. I am thrilled wiith the recipes on here. Simple yet sophisticated. I can’t print them out so I am hand writing them. I never do that, Consider this a compliment! ?

  9. How would this be with quinoa instead of rice?

    • Hi Randi, if you wanted to make a quinoa substitution, the liquid ratio will need to be adjusted. I’d suggest comparing it with other quinoa-based crock pot recipes and make the liquid and cooking time adjustments based on what you see in those!

  10. I am going to try this  recipe with quinoa rather than rice also.   I just need to research the ratio of water to quinoa.  

  11. I wonder if I can put both quinoa and wild rice in together. Any suggestions?

    • Hi CJ! I actually would not do this, because quinoa and wild rice have different cooking times, so the quinoa will be done before the rice. If you really want to try quinoa, I’d see if you can find a slow cooker quinoa recipe online, follow its guidance for the liquid ratio and cooking time, then add in the other stuffing ingredients (mushrooms, cranberries, etc.) from this recipe. Use your best judgement, and if you decide to experiment, I’d love to hear how it comes out!

  12. Based on my research 1 cup of quinoa to 2 cups of liquid.  I am going to use vegetable broth.

  13. Hi! Does the rice soak up all of the broth or is the dish watery?

  14. Made this recipe in a 6qt crockpot and it was perfect!  It was done in about 2 hours on high.  The smell of it alone was enough to make me salivate! And it was a HIT for our thanksgiving dinner last night.  It provided a gluten and dairy free altenative for my celiac mother, too!
     Not only that, but it’s gorgeous to look at!  We stuffed the turkey with it AND had some left over as a side.  I couldn’t find a wild rice blend at my grocery store so I ended up with Uncle Ben’s boxed rice mix and left the flavoring pack out.  It worked perfectly.  Thank you for sharing this!  

  15. Thank you so much for this recipe, it was such s cool addition to Thanksgiving this year. I made the following changes and it was AMAZING:
    -Omitted the mushrooms
    -Used pine nuts instead of almonds
    – After it was cooked and slightly cooled, I added fresh pomegranate seeds and diced green apples for some color, texture, and sweetness
    Super yummy, Thank you again!

    • Hi Elnaz, adding pomegranate and diced apples sounds delicious! I’m so happy you enjoyed the recipe! Thanks for leaving such a nice review.

  16. Made this easy and delicious dish for my son who’s a vegan for Thanksgiving. He loved it and at this moment I’m about to make him another crockpot of it for the week! Thanks for  a simple, easy and delicious dish…

  17. This looks so yummy!! I’m going to try halving the recipe and making it in a bean pot. Any suggestions?

    • Hi Emily, I think the recipe would halve well! I haven’t tried baking this in an oven before, so I’m afraid I can’t offer specifics. Similar wild rice stuffing recipes I found online suggest baking at 350*F and start at 40 minutes or so of cooking time. It’d be an experiment, but if you decide to give it a try, I would love to know how it goes!

  18. I plan to make this Tuesday for Thanksgiving. What is the best way to reheat it since I’m not making it day-of? 

    • Hi April, I would reheat it covered in a casserole dish in the oven at 350 degrees until hot! I hope you enjoy the recipe.

  19. Hi Erin,

    I’ve made this casserole before and am in love with it. I’m hosting a smaller group this year and would want to halve the rice portion only, along with the liquid. Do you think that would work out with the same success? 

    • Hi Isabelle, I think that should work! You’ll want to check for doneness on the earlier side, as it may cook faster since the slow cooker won’t be as full.

  20. Do you have to soak the wild rice before you add the broth?

  21. Can you use Uncle Ben’s. Long Grain and Wild rice by itself in this recipe, omitting the brown rice?

  22. So…my “smaller” crock pot is 2.5 quart. I think that would be easier to use than my big one. Any thoughts on how to scale it down easily? 

    • Hi Heidi, I would start by scaling the recipe down by half. In a different size crock pot, you’ll want to watch the cooking time as it may be done in a different time than listed in the recipe. I hope that helps!

  23. This recipe sounds perfect for all my allergies without making everyone else suffer on flavour because of me.
    Just wondering, could I use the juices from the turkey to cook the rice? Or maybe mix it with some vegetable broth if I don’t have enough?
    I am also assuming a crock pot is a slow cooker? (I am in Australia so terms are different).
    Thank you so so much.

    • Hi Mel! I think your suggestions sound great. (FYI, the rice goes into the slow cooker, which is a crock pot UNCOOKED, so you don’t need to cook it first). Just make sure the total liquid amount you add (be it a mix of turkey juices and veggie broth or just the juices) matches the recipe. Also, if your juices are salty or your broth isn’t low sodium, I’d hold back on the amount of salt in the recipe to make sure it doesn’t get too salty. You can always season the final dish later.

  24. hi Erin! thank you for the recipe! I liked it a lot so I am going to make it for my christmas dinner. I also added your recipe to my latest blog. You can see it here: christmas!

    Rating: 5
  25. Hey Erin, I have a 6 quart and over 20 people coming. Think this would work if I double it? What would you suggest for cooking time?

    • Hi Shirlene, I haven’t tried doubling the recipe, but you could give it a try. Since I haven’t tried it myself, I don’t have a specific time to recommend for cooking, but I would check it according to the listed time here and keep cooking as needed. I hope you enjoy the recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *