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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I also love dressing but think it’s only for holidays but now I can have it anytime of the year with this recipe.
Thanks for such an easy recipe but I would like to suggest making one pan of cornbread with one packet of Mexican Cornbread Mix. Leave everything else the same. It just give a little extra bite!
I use this recipe almost every time I make Chicken N’ Dressing. It is so good!
This is an awesome idea…thank you so much !!!!
You made your cornbread in a cake pan? Hallelujah!
I was raised in the South — not there any more 🙁 — and I was taught that only a cast-iron skillet is “right” for cornbread. I’m a food lover, but a really bad cook…so I haven’t taken good care of my cast iron…I know WHAT to do, but don’t do it. lol
If I can get a nice crunch on the outside of my cornbread in a cake pan, I’m going for it! I know it sounds silly, but I’d just never thought of “breaking the law.” ha ha ha
I just found this site and I’ll have to admit it brought tears to my eyes. I’m hooked! I’m from the South and you sound like home. I love this recipe! I will try it as soon as I get to the store for a few items. Bless you for this web site!
Your story about Donald Trump and whichever young wife it was, made me think of Trisha Yearwood on Oprah making Garth’s favorite mashed potatoes. Now we all know with her career and being on the road frequently she isn’t doing that much cooking. Plus I would be awfully surprised if they didn’t have a cook or two, with all their money. Another recent story, is I have a housekeeper, 1 hour a week sponsored by the state, and when she was here this week she was telling me she would like to find a machine to mix cookie dough. I could have told her if she was willing to spend enough she could buy an electric mixer that would do it, but I also know from different things that she has said she and her husband would never spend that much for convenience. I told her when I was young, and baked a lot of cookies, which I have always hated to do, because they have to be watched so closely(I’m not real patient), I got in the dough with my bare hands and mixed the dough, it worked better than a spoon, and my little hand held mixer. When I was young, married and my two girls were home, I would spend one day a month baking cookies, and put them in ice cream buckets, and freeze them.
Made this recipe from the cookbook today, then came to the website for some unknown reason. I noticed here that you add the hotdog/hamburg buns, but this is not mentioned in the cookbook. Does it make a significant difference in the recipe?? I’m thinking that it does, but it still tastes great!
The hot dog/hamburger buns are mentioned in the slow cooker ecookbook ingredient list, but not mentioned in the cooking directions. I figured it was an error and checked the online tutorial for the correct recipe.
It will be a must try as it sure looks good!
Barb