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!
This recipe is almost the same recipe that I learned from my mother. The only differences are I make twice this amount and add 2 cans of Cream of Celery Soup in addition to the Cream of Chicken, omit most or all the onion ( I have some in my family who says it gives them indigestion. sniffles). I also add some poultry seasoning. I’ve always used chicken instead of turkey in my recipe too. I use left over chicken to make a lovely shredded chicken gravy….. please don’t ask me how much of anything I use…(laughing) I season to taste and very seldom measure….
Hello, I hope you are able to respond to this pretty quickly so I will know how to cook it. I recently broke my crockpot
So I can’t use it for the recipe but this one particular recipe looks stellar!
I want to make it but I dont know the first thing about cooking dressing so I need your advice on how to cook it.
Put it all in a 9×13 pan but add more broth than the crock pot recipe, about a cup more. My granny said that for your dressing not to be dry you had to make it soupy. Cook it, covered, for about thirty minutes at 350 and then uncover it and cook it about 10-15 more. Make sure you chop your onions up fine so they get done. Enjoy!!!
Yum! I am hungry and only have a salad for lunch! I bet dressing made in a crockpot is moist! With all the meat and eggs in this recipe, it seems more like a main dish than a side dish!
This is almost exactly how I make dressing all the time. I don’t cook mine in the crockpot (it has to be in a certain old Club Aluminum pan that belonged to my grandmother) and we serve our turkey separately for occasions like Thanksgiving. The only other difference I make with mine is that we use 1/2 Cream of chicken soup and 1/2 Cream of celery soup. Makes the best dressing ever!!! Of course, only the best ever if cooked in my Memaw’s old pan!!!
Thank you so much for your post today! I have tears in my eyes reading it. I feel the exact same way. My mom told me once that a long time ago, my grandma told her, “We may not have a lot of money, but we raise good kids.” I think that says a whole lot about the kind of people that I come from and I am very proud of that and I try to instill that in my kids. That the worth of one’s character is so much more than what kind of clothes they wear, or what fancy video game they have. Again, I just wanted to say thank you!
Bless you, Christy! Just saw this recipe and it’s like manna from heaven falling into my lap!
Recuperating from knee revision surgery (replacing & repairing an existing total joint replacement) and can’t put any weight on it for a month due to a hairline fracture. Never realized hopping on one foot with a walker renders one essentially helpless! In the meantime, our family is meeting up in NC mountains for T’giving, our favorite holiday, and I’ve been trying to decide if we order dinner, go rogue with something completely unconventional, or pare down our traditional menu to include our favorites, prepared in an easier way — since Walker and I will be unable to participate! We already do a crockpot creamed corn that’s a hit, turkey breast, and a 3-day made ahead cranberry sauce. Literally right before I opened your email, I made a list of “Labor Intensive” dishes, which included my stuffing, and a sweet potato casserole, and I was mourning the fact that we’d probably have to give up both, but especially mourning the loss of stuffing! And then, voila, ENTER CHRISTY!
Said recipe immediately hit my list and I’m a happy T’giving camper! THANK YOU!
Now…here is question… no one in my family is going to want to make cornbread from scratch, so it will need to be a mix. Do you recommend 2 pans of non-sweet, “drier” Jiffy, or one like Krusteaz honey cornbread, moister & sweeter than the Jiffy type? Sure appreciate your help with this dilemma, cause my mouth is already watering!
My neighbor used the sweet cornbread mix one year and it didn’t taste right to any of us. I have used mixed in the past but always avoid the sweet ones.
Thank you, Kelly! Jiffy it is!!
Karen,
Just my opinion, but I wouldn’t use the jiffy mix. It’s still too sweet for a cornbread dressing. I use a white corn meal or buttermilk cornmeal mix. For some reason the jiffy is still too sweet for this recipe. Again, this is only my opinion. Just thought I’d add in case you aren’t a fan of the sweeter dressings! Hope all turns out for you! Happy Thanksgiving!
I agree, I’m not a sweet cornbread person but my husband is (and many are, and that is fine!). I definitely steer clear of sweet cornbread in dressing. You can use the recipe for Dixie Cornbread on this site or just the recipe on the side of any cornmeal or cornmeal mix and leave the sugar out if it has it. Having said that, if you are a sweet cornbread person, you’d probably like it in this as well.
Hey Christy from Arkansas! How much does this recipe make and would it work to half this? Happy Thanksgiving! Always thankful.
I have been wanting a great dressing and this sound so easy.Thanks gonna try it this week.
This looks really good, thanks for sharing it with us.
We are heading to Minnesota to see my mom at Thanksgiven and she is already telling me that she is looking forward to good old fashion southern cooking. I definately think this would qualify, plus with me packing food to take up there so I wont have to cook after a 12 hours drive this will be great for me to make a couple days ahead.
Yum!! I ready for some dressing and turkey!!
Me too!! LOL
Christy- when making in the oven instead of crock pot, would you still layer the cream of chicken soup? Thanks!
Not enough time for me to make Grandmas fruit salad for Thanksgiving but will be making for Christmas Brunch also the Palmer rolls . Holiday meals are the best. Wishing you and all a happy Thanksgiving Season.
Preston, sorry I mean Preston rolls.
Help!! Approximately how many cups of crumbled cornbread should I use?
2 quarts or 8 cups of crumbled cornbread.