Crock Pot Chicken And Cornbread Dressing
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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.)
Recipe Ingredients:
- 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
- Chopped onion
Alright! Things are heating up here at Southern Plate! We now have ACTION Photography!!! Crumble all of your cornbread into a large bowl.
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.
Add to bowl eggs, onions, sage, melted butter…
…one cream of chicken soup and both cans of broth.
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.
Top with 1/3 of your dressing.
Top dressing with half of your chicken. I just tear it up as I add it in here.
You can do that or shred it or cut it…or ask it really nicely to separate into tiny pieces and hop in.
Repeat with another layer of dressing, remainder of chicken, and a final layer of dressing.
Spread remainder of cream of chicken soup over the top. Cover and cook on low for three to four hours.
Dig in!
Servings: 6
Calories: 363kcal
Ingredients
- 4 chicken breasts, cooked or rotisserie chicken
- 2 quarts cornbread crumbled
- 2 hamburger or hot dog buns (can use a few slices of white bread) crumbled
- 2 tablespoons sage chopped
- 2 hard boiled eggs chopped
- 1 med onion chopped
- 2 cans cream of chicken soup
- 1/2 cup butter melted
- 2 cans chicken broth (3-4 cups)
Instructions
- In a large bowl, mix together cornbread, buns, sage, onion (chopped), hardboiled eggs (chopped), melted butter, one can cream of chicken soup, two cans broth. This is your dressing mixture.Spread 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.
Nutrition
Calories: 363kcal
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Tish, on the green beans..
I LIKE your thinking!
😀
Christy
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. 😀
I found a handy little timer gadget at Wally World. It plugs into the wall, and my crock pot plugs into the timer. That could be another option for working moms – – just prepare your crock pot the night before, then before you leave for work place the cold pot in the cooker and let the timer do it’s job, so long as you set it to begin cooking less than 2 hours after you’ve pulled it out of the fridge.
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.
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!
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
Girls,
the receipe for cornbread is great, but I find that using about 3tlb.sugar adds a punch that makes the cornbread delicious.Also, if you make good cornbread, that makes the dressing taste even better.
Good luck.
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
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!