Crock Pot Dressing With Cornbread
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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!
Recipe Ingredients
- 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
- Chicken
- Onion
- Boiled eggs
- Broth
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!
Enjoy!
Storage
Store leftovers in an airtight container in the fridge for up to four days.
Recipe Notes
- 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.
Recipe FAQs
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!
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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!
thanks..
Ooops, almost forgot. I also add dried cranberries or dried cherries. Sometimes even diced apples.
I always saute Bob Evans or Jimmy Dean’s Spicy Sausage with the celery, sweet red peppers, and onions. I add seasoned bread stuffing mix to my cornbread. I bake the spices into the cornbread so that I won’t have to mix it in later. I add Cream of Mushroom Soup and turkey stock. It has taken me more than twenty years of tweaking to get to the place where I am satisfied with my recipe.
It’s not my Mom’s dressing, but it’s just as good. Happy Thanksgiving everyone!!
Toni
Looks delish. Our dressing tradition from Mama is to put in both conbread & biscuit, celery & onion, the boiled egg like you did and NUTS, mostly walnuts.
oh and raisins. years ago when there was a raisin shortage she sorted them out of raisin bran so we’d have raisins in our dressing. I use cranberry nowadays in place of the raisin. that sweet + nut makes it good. it has to be a bit runny /lots of broth, before baking to make sure it bakes up moist, at least in an oven. never done in crock pot but i will. love crock pot cooking. Thanks girl!
I make my grandma’s cornbread dressing at Thanksgiving, or otherwise I don’t get any! (We go to my in-laws’ and they have regular bread dressing.) It’s about the only time I make it, though, since my husband doesn’t really care for cornbread. Ours is just cornbread and white bread, water and melted butter, salt, pepper, and sage, but my dad’s family likes it! I also have instructions written down as my grandma gave them to me, even though I don’t need them anymore. They actually include the word “gushy” (with the u pronounced like the oo in book)–I believe that’s a technical term!
This looks so good and sounds so easy. I am all for anything that is made in the crockpot! My Momma always made it with breakfast sausage (scramble it up and mix it right in). Mmmm… I don’t know if that came from my grandma’s Kentucky roots or my Momma’s Yankee side…?
I need to make dressing for 100 help me to modify this recipe please sounds yummo!
I’d just figure each crock would feed roughly twenty, assuming some won’t like dressing, and make five crocks. Can also make it in large shallow baking pans. Cook covered at 350 for 30-45 or until bubbly 🙂
thanks
Hello Christy,
When putting the dressing in the oven you said to use a shallow baking dish- does it matter if it is glass, foil pan, cast iron, etc? And do we use the same amount of broth?
I use a deep 9×13 but any dish will work as long as it’s oven safe. If you’re going to cover it, the same amount of broth will work. If you want it browned a bit, add a cup more broth so it doesn’t get dry.My great grandmother said “you need to make it soupy at the start so it isn’t dry at the end”
I was getting ready to ask you if you baked the dressing instead of using the crock pot would you bake at 350. Guess you must read minds. I have learned that my husbands ex-wife added pecans to her dressing – I tried it and liked it and put pecans in all the dressing that I make. (I live in Huntsville, AL).
ps: all Southern cooks are not good cooks – I am a great example of that. BUT the pecans are good in dressing.