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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Oh hold on Christy, hold on! Dressing = stuffing?
Have I got that right?
If so, wowwwwwww!!! Oh I loooooovve stuffing. It is my favourite part of a roasted bird. I scoop out all that stuffing shoved up the cavity and just eat it plain.
I have to make this. I have to!
Perhaps I’ll try it in the oven though because I do love it when the stuffing gets this hard crispy layer on top, just like when it’s roasted in the bird and a small amount is poking out of the cavity.
Hey Christy!
Down here in Mississippi, we take dressin’ seriously, and i have made ( and loved) the crock pot variety before, but I have to say, that there is definately somethin’ to be said for that crunchy little crust that it gets when you bake it off in a big old iron skillet in the oven. I have a HUGE cast iron skillet that I use only for that and it is the best ever. Also, I put bell pepper and celery in mine. ( I too am too good to chop either onion OR bell pepper – and sometimes, they have the Southern holy trinity
– pepper, onion, and celery, frozen at my Walmart!)
Oh, and I have to agree with your mom, buttermilk is the way to go with cornbread!!!
Happy Summer!
Lisa
I just tried this for the first time tonight. Let’s just say, we don’t have the room to breathe!!
(First time I’ve EVER made cornbread)
This’ll make ya feel good: My youngest has always been a picky eater. I sometimes wonder if she’s mine cause she doesn’t eat greens or stuffin/dressin, etc. She also picky about portion too. Needless to say, I put a pretty good bit(I was anxious to get to mine and forgot who I was fixin a plate for…lol) on her plate. I expected to get a few bites in and hear her say something to the effect that she didn’t want anymore(remember, this is a no-stuffin eatin kid). Well, I was absorbed in my own plate and it hit me, that I was about done and I hadn’t heard anything. I looked up and she had a few bites left on her plate. My amazement must’ve shown on my face, cause she stopped eating and gave me a “what?!” look. I didn’t wanna make a fuss so, I just resumed eating. A minute later, she said she was done. I couldn’t resist, “Do you want more?”. She said “Not right now. I’m full, but I love it.”
Words can’t express just how significant this is!! I can only attribute it, to your abilities, dear Christy!!!!
This gives me hope. I plan on trying to make it for the first time today.
Hi – cannot wait to try this – I’m a true southerner too but my Mom has always been the Dressing-maker. My question is: Can I make the dressing – put in freezer and take out and cook a couple of weeks later? I’m expecting my first grandchild any day now and am trying to prepare some dishes that I can just take out and cook with little preparation. We’ll have extra family coming in, so I’d like to spend as little time as possible in the kitchen. Thanks so much for the recipe!!!
Hi! Thought I’d let everyone know that the Chicken and Dressing freezes wonderfully! Also, one more little tidbit — I added about 1/2 teaspoon of Old Bay Seasoning to my mixture (the 2nd time I made it) and wow – really adds additional mild flavors – very yummy! Thanks again!
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
I actually think using recently-cooked cornbread makes the dressing more moist and yummy! My stepmother makes it like that all the time, so I did just that with this recipe! Depends on what type of texture you prefer, I guess. 🙂
Can you mix this the night before and put in the crock in the morning before church.? Really need a answer. Thanks
sure can!
[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.
Nope, but you sure can!!!
Let me know how it turns out, shirley, I’m sure it will be great!
Christy