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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Hi! I am loving your recipes! Thank you so much for sharing them! I also live in Alabama (Gadsden) so it is really nice to see our traditional foods as well as the same brands that we have available here! lol
This recipe very closely resembles my mother’s and I am so thankful because I did not get a chance to write her recipe for it down before she passed away a few months ago. She added celery, but I actually don’t care for celery so I’m going to try it without it. Thanks again!
Your dressing is very similar to my mom’s except she always added the cheap biscuits from the refrigerated section of the grocery store. She always put in celery with her dressing also. It was sooooooo yummy. My middle daughter and I are going to love this in the summer time because we always make extra at Thanksgiving and freeze it hoping it will last us a while. It usually lasts about a month (if we are lucky) and then it is gone! Thanks for the recipe!
Do you put salt and pepper in it? Can you put regular eggs in it? If using celery
does it need to be simmered a few minutes or put in raw?
It doesn’t look like you are asking me these questions but I am going to chime in just in case. We don’t cook the celery at all before adding it. 🙂
I use a can of cream of celery soup. The creamed soups are very salty so I don’t add salt. I add black pepper and poultry seasoning.
I always put pecans in my dressing – tastes great, but I don’t have any idea where I would add them in this dressing. Any suggestions?
Does the crock pot make this a soft dressing?
Hey Cecile! It is a soft dressing. If you want your pecans to be on the soft side you can put them in at the beginning. If you want them to still have a good crunch to them, I’d add them at the end 🙂
I live in the south and have never heard of putting cream of chicken soup in my dressing. I think I’m gonna try your recipe, it sounds yummy!! Thanks for sharing.
The cream of chicken soup keeps everything really moist & just adds another layer of flavor.
Whenever we make cornbread throughout the year, I save whatever isn’t eaten & put it in the freezer. Then when the holiday’s (or anytime) come around, I thaw out the cornbread & use it to make my dressing. I always add another type of “bread” in addition to my cornbread: buns, white bread, biscuits, packaged Pepperidge Farm dry stuffing (or any brand), or a sleeve of saltine crackers. Again, another layer of flavor & provides a good binding since I use chopped boiled eggs instead of raw eggs.
HEAVENLY!! I just Love this recipe thanks so much for sharing it, unlike most crock pot dressing recipes it does not need raw eggs!! My family loves it too!!
Just wondering where I might find the cans of “chicken brother” hahaha
*teasing* Great recipe!!!!
Made this last night… tastes just like the dressing that I make for Thanksgiving and Christmas. WONDERFUL!!
My husband and I are traveling out west in our RV. I just made this in my small crockpot so I cut the quantity WAY down. I also put fresh baby spinach leaves between layers of dressing and sprinkled it with lemon pepper and balsamic vinegar and olive oil. Then I put fresh asparagus spears on top of it all and seasoned them. The lid is on, it is cooking away and in 4 1/2 hrs when we get to South Dakota dinner will be done. Thanks