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
Tried this recipe?Mention @southernplate or tag #southernplate!
Have you placed this in the Oven Long enough to brown on top?
Thanks
Shirley
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
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.
How many servings does this recipe yield? Thanks for this recipe! I’ll be making it for this Thanksgiving!
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!
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.
Could you please tell me if this recipe can be adapted to cook in the regular oven instead of the Crock Pot? Thank you!