Crock Pot Chicken And Dressing Tutorial
We do dressing differently in the south. Dressing is moist and delicious, served steaming with sides of cranberry sauce and ample amounts of chicken or turkey inside. Often reserved for holidays, my grandmother changed all of that with her crock pot chicken and dressing recipe. Now we have this family favorite all year long thanks to the little effort involved in preparing it.
I’ve often said there is no sight prettier than an old lady with a casserole dish - but the sight of my Grandmother toting her crock pot has it beat by far! This is from my grandmother, Lucille, to you. Enjoy!
(Good thing y’all aren’t waiting in real time for me to finish this post. Its taking me ten forevers because I am sitting here eating more dressing as I do it.)
You are going to need…TWO pans of cornbread (I know I am only showing one here, but trust me, two, two..), Two hotdog or hamburger buns, two boiled eggs, stick of butter, chicken (I used 4 boneless skinless breasts and just boiled them in water until done), two cans cream of chicken soup, two cans chicken broth, sage, and a chopped onion. Uh oh! Here goes my tangent…..
Eons ago (A few years), I was watching the Martha Stewart show and Donald Trump and his new young thang were on there. The newly acquired Mrs. Trump had come to demonstrate how she makes meatloaf. Who are we kidding here, if you were married to “The Donald” would you make meatloaf? Anyway, lest we actually think she had done this before, she requested a latex glove (which she pronounced “Lah-tex”) before handling the meat. The following segment was perhaps the most riveting food show segment of all time. A super model attempting to smoosh ground beef for the first time. Okay, so my point is this, Mrs. Trump was too good to touch ground beef with her bare hands and you know what? I think she was on to something.
I think all of us, no matter what station in life or how little money we have, should all choose something and declare ourselves too good to do that. Its just a state of mind really. I mean, load your dishwasher and tell yourself in a diva-esque tone “I’m too good to hand wash dishes.” See how it feels, really. Me, I’m too good to chop onions ~grins~.
Alright so…I’m too good to chop onions when the grocery store has the frozen ones in stock but still - at times I am too good to do something and it makes me feel rather indulgent and as close to being a princess as I am likely ever to come.
–End Tangent. On To Recipe–
Alright! Things are heating up here at Southern Plate! We now have ACTION Photography!!! Crumble all of your cornbread into a large bowl. I will be posting a cornbread tutorial later in the week. My mother said she is going to do it because I use whole milk instead of buttermilk when I make it ~dramatic gasp followed by a giggle~.
Tear hot dog or hamburger bun into small pieces and place in bowl. We always use two types of bread in our dressing. The white bread helps to bind it together. If you don’t have any buns, you can always use loaf bread.
Chop eggs.
Stir well until it looks like this. You’ve made your dressing!!! Go you!!!
In crock pot, spread half of the remaining can of cream of chicken soup.
n.
Spread remainder of cream of chicken soup over the top. Cover and cook on low for three to four hours.
Dig in!
Crock Pot Chicken and Dressing
~My grandmother, Lucille
4 chicken breasts, cooked
2 pans of cornbread or two quarts
2 hamburger or hot dog buns (can use a few slices of white bread)
2 T sage
1 medium onion, chopped
2 eggs, hard boiled
2 cans cream of chicken soup
1 stick margarine, melted
2 cans chicken brother (3-4 cups)
Mix together cornbread, sage, onion, eggs (chopped), melted butter, one can cream of chicken soup, two cans broth.
Make a layer of half the remaining can of cream of chicken soup in the bottom of a large crock pot. Top with 1/3 of the dressing. Top dressing with half of the chicken, shredding it as you put it in. Top with 1/3 dressing, remaining chicken, and remaining dressing. Spread other half of cream of chicken soup over top. Cover and cook on low for three to four hours. Serve hot.
I cant wait to try this recipe. My two loves cornbread dressing and my crockpot. I swear i wear that thing out in the summer its just to hot to turn on the stove in the Texas heat. We to eat cornbread dressing year round I love that stuff. I will definitly be trying out this recipe. I have heard of crockpot dressing I just havent made it yet. Thanks for sharing.
I am the exact same way! I’ve lived in Alabama all of my life and I swear it is TOO HOT to use the oven in the summer unless you have to!!! The crock pot is a summer lifesaver in the south, without heating up the house any more than it already is!
Hope you like this! I love anything I can toss in the crock pot in the morning and call supper in the evening!
That looks delicious! I love dressing, whether it’s cornbread dressing or regular dressing (I’m not from the south, so to me the kind that isn’t cornbread is “regular”) - and I love the idea of having it on a regular night instead of waiting until Thanksgiving, or even until Fall. Thanks for the recipe!
Oh, and my husband was intrigued at the idea of chocolate gravy for biscuits. I have the feeling that we will be trying that one very soon.
I think that one of the best things that I have done for my wife’s family here in the frozen northeast is to introduce them to the joys of cornbread dressing for Thanksgiving. My grandmother is long away from this earth, but I will remember her every time I smell cornbread in the oven.
Stephanie: oh oh oh oh, chocolate gravy. Oh my. If you ever have hopes of dieting, don’t try it, its just too good not to have again and again and again and again…
I would love to see a recipe for northern dressing sometime if you have one! You know, I’ve only been out of the south twice! I went to Canada once and D.C. once!
Corey: I know just what you mean. Lela (my great grandmother) was always the one who made the dressing in our family for Thanksgiving. Every time I make it I can see her standing at the counter, humming to herself as she stirred up the cornbread. The smell of sage reminds me of her, too.
One of the things I enjoy more than anything is sharing a cherished family recipe with someone who has never tried it and seeing their face light up at the first bite.
Holy Mackeral! You KNOW I’m making this one this week! Every time I sign on I find another yummy recipe! This email is from Terri… even though is says annonymous. I can’t remember my password! Anyway… any recipe that keeps me out of the kitchen, whether it be hot or cold outside… I’M IN! Thanks so much!
Terri
YAY Terri! I hope you like it as much as I do! I am going to have to post some more crock pot recipes soon as it seems we are all using it as a survival mechanism during the sweltering summer!
Husband is complaining that he needs to get to his blog…its so funny seeing all of us out of town and fighting over the internet connection!
Okay… I have a question for you about the chicken and dressing… please don’t think me a weenie for asking this question. I AM from the south even though my sate is called NORTH Carolina… so I should probably know the answer to this question. You say you need TWO pans of corn bread.. right. Did you MAKE the corn bread or find it on the “pre-made pans of corn bread aisle” at Wal-Mart? I must know. Heaven knows I don’t want to exert myself anymore than I have to! LOL Thanks in advance! Terri
Teri, don’t you worry one bit. There is no such thing as a silly question and I will never think you a weenie!
Honestly, I do this the easiest way possible. If cornbread were available ready made where I am, I wouldn’t think twice about using it.
For that particular tutorial, I used the following recipe:
2 Cups Martha White Self Rising Corn Meal Mix
1 1/3 C milk
1/3 C oil
1 egg, beaten.
I doubled that recipe (which is straight from the package of Martha White), mixed it all together, popped it into two greased eight inch round cake pans and baked it at 450 for twenty minutes or so.
HOWEVER, I frequently use Jiffy Corn Muffin mix. Two boxes of that and I believe all you add is an egg and some water, I don’t have a box on hand to check but I know it is super easy. Just put that in your cake pans same as I did above and bake it.
If you can buy ready made cornbread, go for it. I certainly would! Better yet, make your husband take you out to eat at Cracker Barrel and tell your waitress you want a WHOLE BUNCH Of corn muffins with your meal. Then, don’t let anyone at your table touch them and take them all home in a big old to go box! ~laughs~
You know, I just came up with this but I think it is a brilliant idea! LOL
What you are going for here in the long haul is about two quarts of corn bread once you break it up. Personally, I would go about getting it the easiest way possible!
Hope that answers your question! I know I was a little long winded….
~Christy
Most people use the crock pot so that dinner will be ready when they get home from a hard day’s work. But how can you do that when the recipe says to cook for 3-4 hours? I can’t come home at lunch time to start it or unplug it. Thanks!
Also, I have a recipe that is layered like this one with chicken and stuffing but the bottom layer is green beans. You could add those to this one too I bet.
GREAT QUESTION!!!
Here is what my mother used to do when she was a working gal!
In the morning, you are so busy getting ready for work that you really don’t have time to get this together. What you do instead is make all of this the night before and go ahead and get it assembled in your crock pot bowl. Place it in the refrigerator overnight. Stick the bowl in your crock pot base right before you leave for work and put it on low. You can then cook it all day and it will be ready when you get home.
I usually leave my crock pot on low for several hours after this is done anyway, with the leftover dressing in it so I can nibble here and there until I put whats left in the fridge.
Cooking it on low for the day, especially after it has started out all cold from the fridge, will be just fine.
Tish, on the green beans..
I LIKE your thinking!
Christy
I FINALLY MADE THIS! It was sooo good…! Thanks for posting this! I’d like to officially request more crock pot recipes!
This was so easy and good. I assembled it in the crock pot, turned it on, went to church and VOILA! When I got home our lunch was ready! So good! THANKS! OH.. and just so you know.. my sister Treva YUCKED the Jiffy corn bread dressing that I made.. She was sooo wrong! It was yummy!
LOL!
My mom thinks the jiffy cornbread thing is a travesty as well. Oh well, its a new day and we have things to do!!
Thank you so much for letting me know how it turned out, I’m thrilled you liked it!!! Actually, I have a crock pot recipe I will be posting this week and since you mentioned wanting more, I am thinking of doing my crock pot lasagna recipe as well. Its one of my oft requested ones irl, I have just been avoiding it since it didn’t seem too southern. However, I can call upon the fact that I am southern and my kitchen is in the south and therefore anything which I and my kitchen churn out must therefore be southern food…
I will definitely open up ye olde family cookbook and try to get more crock pot recipes up soon. We have several of them! Now you are making me want some….
Thank you!
Christy
Jiffy Corn Muffin Mix - Copy Cat recipe
Makes: 6 muffins.
When a recipe calls for a box of Jiffy Corn Muffin Mix, here’s a copycat recipe you can make at home.
This recipe is equal to one 8.5 ounce box of Jiffy Corn Muffin Mix.
Makes 8.5 ounces (equal to 1-box of Jiffy Corn Muffin Mix) Makes 1-1/2 cups of mix. Makes 6 corn muffins.
INGREDIENTS
2/3 cup all purpose flour
1/2 cup yellow corn meal
3 Tbsp granulated sugar
1 Tbsp baking powder
1/4 tsp salt
2 Tbsp vegetable oil
1 egg
1/3 cup milk
INSTRUCTIONS
1. Combine flour, corn meal, sugar, baking powder and salt. Mix well with whisk. Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
2. If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe.
3. If you wish to make Corn Muffins, continue with instructions below.
4. Preheat oven to 400F.Combine above mixture with egg and milk. Mix well.
Fill muffin tins 1/2 full. Bake 15-20 minutes. Makes 6 muffins.
Wonder if you could just use the P. Farm cornbread stuffing that is already made?
Hey!
Do you mean a stuffing that is already prepared or a dry mix? Just curious. We just have the dry mix. I think you could use the dry mix as long as you go ahead and prepare it according to the package directions as it is dryer than fresh cornbread. If your stuffing seems to have too much moisture, just leave the lid off for half an hour or so before serving.
Keep in mind that I’ve never tried this but I think it would work.
Christy
I am so glad to see this recipe on here! My husband’s granny has been making crockpot dressing for years and it is magnificent =0) Any time I have to bring a dish for a holiday, that is what I bring and people rave over it. You can also use the premade bags of pepperidge farm cornbread stuffing instead of pans of cornbread but it can be hard to find except around the holidays.
Oh my! I tried this today, and now I’m stuffed! Somehow, I never learned to make dressing, and this was a real treat for us, especially for a non-holiday meal. It makes a LOT, so I shared with my (grown) children, and hubby and I still have leftovers for tomorrow. For once, DH is really looking forward to leftovers! Thanks for posting - I’ve decided to make this for Thanksgiving as well.
Could you please tell me if this recipe can be adapted to cook in the regular oven instead of the Crock Pot? Thank you!
This is a wonderful recipe!! My family wants just dressing for Thanksgiving and I was wondering if you could make this without the chicken or would it be too mushy? Thanks.
Anonymous: Hey! This recipe can easily be adapted for baking in the oven. Simply put it in a 9×13 inch dish and bake at 350, uncovered, for
about 30-45 minutes! Enjoy!
Jackie: You can absolutely make it without the chicken and it won’t change it a bit, go for it! I’ve made it that way many times!
How many servings does this recipe yield? Thanks for this recipe! I’ll be making it for this Thanksgiving!
I can’t wait to try this. I have “sinned” I have bought dressing in the past. I think this might just be the ticket.
Memoria I think this should feed at least ten. I just sent a double batch of it to my husband’s work and they had far more than that. I would say one batch=ten to fifteen dressing eaters.
Cheryl Hey to a fellow Alabama gal!!! Hope you enjoy it, be sure to let me know!!!
Gratefully,
Christy
Have you placed this in the Oven Long enough to brown on top?
Thanks
Shirley
Nope, but you sure can!!!
Let me know how it turns out, shirley, I’m sure it will be great!
Christy
[I posted the following message on your cornbread post, but I wanted to make sure everyone knew how great your/your grandmother's dressing recipe was!] I made two batches of the Dixie cornbread for this recipe for Thanksgiving! EVERYTHING WAS A SUCCESS!! The next day my aunt even asked me for your website so that she could make the dressing. Also, my other aunt was so crazy about the dressing that she didn’t want to share it with the rest of the family LOL! This was my first time making turkey and dressing for Thanksgiving. Thank you so much for being a part of a successful Thanksgiving dinner :D.
One of my friend’s grandmothers gave me this recipe years ago and I had misplaced it. This is the same one to the best of my knowledge. Thanks for having it available.
-TIP-I find it better to make the cornbread ahead and crumble it up to dry out a bit before mixing up the dressing.
Thanks again!!!
Christa
Warrior, AL
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