It isn’t the holidays without a serving of my Grandmama’s moist and delicious crock pot dressing with cornbread.
There is nothing like Southern cornbread dressing for Thanksgiving! Moist and delicious, this slow cooker stuffing recipe is best served warm with sides of cranberry sauce and ample amounts of chicken or turkey inside.
Often reserved as an exclusive , my grandmother changed all of that with her slow cooker chicken and cornbread dressing recipe. Now we have this and family favorite all year long thanks to the little effort involved in preparing it.
This easy crock pot dressing is full of delicious ingredients, like homemade cornbread, cream of chicken soup, chicken broth, boiled eggs, and the meat of your choice. All you have to do is prep the ingredients, mix them all together, and layer them in the slow cooker. In a few hours, your crockpot stuffing will be ready to go onto the Thanksgiving table. Just think about that you’ll save!
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 had it beat by far! This is from my grandmother Lucille’s recipe files to you. Enjoy!
- Cornbread (here are our hot water cornbread and Dixie cornbread recipes)
- Hamburger or hot dog buns
- Cream of chicken soup
- Stick of butter
- Ground sage
- Chopped turkey
- Boiled eggs
Crumble up your cornbread into bread cubes. Add the crumbled-up buns as well. This is in a really really large bowl (I think four quarts).
Chop up your eggs and onion. Add those in.
Add in onions, egg, sage, melted butter, 1 can of cream of chicken soup, and chicken stock.
Stir that up really well.
Take a bite just to taste it 😁. SO GOOD! At this point, my taste buds are pretty excited about crock pot dressing!
Now take that other can of cream of chicken soup and spread half of it in the bottom of your slow cooker.
Top with 1/3 of the dressing mixture.
And 1/2 of the turkey.
Repeat again, ending with the stuffing mix.
Spread the remaining half of the cream of chicken soup over the crock pot dressing
Cover your slow cooker and cook on low for 3 hours and it’s ready to serve!
Store leftovers in an airtight container in the fridge for up to four days.
- Rather not use canned cream of chicken soup? Make your own with this recipe.
- You can omit the meat if you like, or even use a rotisserie chicken in place of having to cook the or .
- Are you looking at this and thinking “Well my Mama always added chopped celery” or “My mama never used onion…”? Then go ahead and add celery or leave out the onion. Make it your own! Other vegetable additions include a cup of sliced mushrooms.
- If you’re adding celery, you can also substitute one of the cans of cream of chicken soup for cream of celery soup too. The same goes for the mushrooms and cream of .
- Why the buns? They help hold the stuffing together and give it body. Everyone I now adds in some “light bread” to their crock pot stuffing. It just works and it’s delicious. Hint, put these out on the counter first thing in the morning so they can get a little stale. This makes them easier to crumble. You can make out of any leftover as well (whether that’s or French ). As long as it isn’t , it doesn’t have to be one of these bun varieties.
- To make this in the oven instead, follow the instructions but layer the ingredients in a 9×13-inch baking dish instead. Bake uncovered for 45 minutes to 1 hour at 350 degrees.
- If you want to add more flavor, add a teaspoon of poultry seasoning or a 1/4 cup of chopped fresh parsley.
- You could also add 1/2 to 1 cup of chopped pecans or chopped walnuts to the cornbread mixture, or 1/2 cup of dried raisins, cranberries, or chopped dried apricots.
What do you serve with crock pot cornbread dressing?
Serve your slow cooker stuffing for with other popular side dishes, like French’s green bean casserole, mashed potato, and honey glazed carrots. As mentioned above, it also tastes great with roast chicken or turkey and a side of cranberry sauce. You can also use this crock pot dressing recipe to stuff bell peppers or summer squash for something different.
Can I make my slow cooker cornbread dressing in advance?
Yes, you can definitely make this dressing recipe ahead of time. You can either prep the ingredients until you place them in the slow cooker and leave them covered in the fridge overnight. Otherwise, the cooked crock pot stuffing will last in the fridge for up to four days, so you can reheat as needed.
Check out these other sensational slow cooker recipes:
Pot Roast Recipe In A Crock Pot
AMAZING & EASY Crock Pot Chicken Lettuce Wraps
Crock Pot Turkey Breast: Flavorful, Juicy, Perfect!
- 3-4 cups shredded turkey or rotisserie chicken optional
- 3-4 cups broth from your turkey or canned
- 2 pans cornbread 9-inch
- 1 medium onion chopped
- 2 hard boiled eggs chopped
- 1/2 cup butter, melted or one stick
- 2 cans cream of chicken soup
- 2 tablespoons dried sage
- 2 buns hot dog or hamburger
- Set aside one can cream of chicken soup and the turkey (or chicken).3-4 cups shredded turkey or rotisserie chicken, 2 cans cream of chicken soup
- In a large bowl, crumble the cornbread and buns. Add all other ingredients. Stir until well mixed.3-4 cups broth, 2 pans cornbread, 1 medium onion, 2 hard boiled eggs, 1/2 cup butter, melted, 2 cans cream of chicken soup, 2 tablespoons dried sage, 2 buns hot dog or hamburger
- In the bottom of a 6-quart slow cooker, spread half of the remaining can of cream of chicken soup. Top with 1/3 of the dressing mixture and 1/2 of the meat. Add another 1/3 of the dressing and remaining meat, then the remaining stuffing mix. Spread the rest of the cream of chicken soup over the top.2 cans cream of chicken soup
- Cover the slow cooker and cook on low for 3 hours. Serve hot.
This recipe featured on Meal Plan Monday.
If the only prayer you said in your whole life was “thank you” that would suffice. ~Unknown
Click here to get my recipe for Giblet Gravy, perfect with Crock Pot Dressing!
Christy, What is your Corn Bread Recipe. I want to make this just like yours, but I can not find just a Plain Old Southern Corn Bread Recipe that is yours. Thank you so much for your recipes and GOD BLESS YOU ALWAYS.
I enjoy all your recipes and also have one of your cookbooks. Thank you !
I’ve never used my crockpot for dressing but definitely will after this. One think my mama always did was to add shredded carrots to her dressing. (She would sneak those veggies in anyway she could! She would saute her onion, celery, & carrot in a little of the butter for the recipe then add it.) I added cream of chicken soup to her original recipe. By making this on the crockpot, adding the chicken & creamy soup in the way this recipe does, I can just see family potlucks in my future!
Does anyone have a recipe that includes pickle juice? I’m looking for a recipe for my brother-in-law’s family. Their mother made it like that, but she didn’t leave a recipe for them.
Our Cajun country version of cornbread dressing includes a container of rice dressing mix and Jimmy Dean sausage, and it is very good but I want to try this version this year.
The annual cornbread vs bread crumb dressing argument has already begun. But your recipe is going to save the day because the crock pot version made with Pepperidge Farm bread crumbs will be on the table also. It is going to be a lot of dressing but can’t remember any one saying ‘thats too much dressing’. I just need to double the gravy!
Help!! I use your cornbread dressing recipe every year after I make 2 pans of your Dixie cornbread. I was trying to find the link to the other crockpot dressing that didn’t have buns in it, but when I click on crockpot dressing old links takes me to this one. Which I see they are virtually the same. I just knew I LOVED the other crockpot dressing recipe. Any way I can get the old link and crockpot dressing recipe. Do I make 2 pans of Dixie cornbread in skillet or 1 9×13 of cornbread? Help, I LOVE your dressing recipe!
This recipe is similar to my moms. When I grew up, this was a staple of mine at the Thanksgiving table! We never measured anything, just threw the ingredients in by eye. We made the cornbread from scratch, basic cornmeal and a little flour to rise, with vegetable oil. Put that to the side and crumble. We would boil the chicken with seasoning and add the eggs to the boiling water to save time. Then used that boiled water as the broth (but later I cheated and also added more store bought chicken broth to the recipe), chop onions, celery, green and red peppers for flavoring and a splash of color, and the finely chopped eggs, shred the chicken and add everything to the crumbled cornbread, saturate the bread with the chicken broth and bake until golden on top! It usually takes about an hour since everything is already cooked, just need to bake in the savory goodness of the broth. No sage or cream of chicken soup and it was still delish! I may have to try those extra ingredients and see how that works out too!