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!
Can we say FABULOUS!!!! This is very similar to how I make my dressing well with the soup that is. I use a combination of cream of mushroom and cream of celery. I also use a few green onion rather than yellow onion but just a little or it over powers the taste. I (OMIT) the sage but because I just have never been able to tolerate the taste. I switch it up from year to year using and not using the boiled eggs. I will also bounce back and fourth using turkey and boiled chicken. Then of course black pepper and my chicken or turkey stock. It is always so moist and delicious! Of course we all know the cornbread is the boss over a good dressing! The one thing I have never done is the crock pot!!!! So I’m so grateful to see this and want to say thank you, thank you, thank you!! Lol I think I will keep it a secret and let my family think I forgot the dressing then spring it on them! Although my son in law may have a heart attack before I can share the secret
Hi Yvette, I see no one ans. your question on temp for dressing in oven, I bake mine on 350 30 -40 mins…..check at 30 if it seems to be getting dried, it probably is ready to take out….if you want it brown put under the broiler for a few mins….watch closely or it will burn…..hope this helps……
Meant to add something else…..please DON’T leave out the sage……this is what gives it a good taste…..
For me, it really isn’t Southern Cornbread Dressing without celery. Perhaps it’s the one missing ingredient?
Do something daring and leave out the Sage. It was put in years ago to cover the taste of stale bread. Also add some leftover rice (cooked) and left over grits and you’ll be surprised how much better the dressing is.
Sage makes the dressing taste like dressing. I’d never leave the sage out! In fact, I like sage so much, I use it in soups and seafood boils. Heresy to leave it out! Heresy, I say!!
I have never heard of dressing/stuffing with hard boiled eggs in it…what does it add?
If you double the recipe, how long should you cook it – twice the time given or less?
Im going to say NO you do not double cooking time. At the most I would probably just cook for another 2 hours. Im not cooking expert so maybe someone else will answer you too but just check it after an extra hour then see where you stand.
I think I will use this recipe and make pork roast cornbread dressing!
Do you have a recipe for your pork roast and dressing? My mom used to use pork steak or ribs and make dressing but I never watched her or got her recipe. She also made dressing with roadt beef and I never got that one either.
Christy, I love the flavor and ease of making this dressing. I make 2 crockpots at a time with either chicken or turkey (whatever I happen to have.) I share 1-1/2 of it then the rest I freeze in 1 cup portions and it makes me a quick lunch or supper dressing the covers the meat part of a meal and I just add a salad. What a great dinner it is. I’ve been known if I have leftover cranberry sauce to put a spoonful in with it when I freeze. YUMMY!!!