There’s something deeply comforting about the aroma of slow-cooked cornbread dressing filling up the kitchen. It instantly takes me back to cozy dinners at my grandmother’s house, where the dressing always outshone the turkey. This Crock Pot Chicken & Cornbread Dressing brings that nostalgic flavor to your table without the holiday fuss — and the best part is, the slow cooker does most of the work for you.
Whether you’re planning a small get-together or just want something warm and hearty on a weeknight, this one’s a keeper.
Why This Recipe Feels Like Home
Honestly, this dish is more than just a holiday favorite. I love making it any time I want a taste of Southern comfort without firing up the oven. It’s one of those low-effort meals that delivers big on flavor — the kind of recipe you can set and forget while you take care of everything else.
And here’s a little shortcut I swear by: store-bought rotisserie chicken. It saves time and still gives you that tender, well-seasoned meat. I usually shred the meat while the cornbread is cooling. Speaking of which, I like baking my own skillet cornbread — nothing fancy, just the way my mom used to. But if you’re short on time, a mix works too. Just make sure it’s not sweet cornbread — that throws off the whole balance of the dish.
Real-Life Tips for Better Flavor
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Let the cornbread cool completely before mixing. This helps it crumble better and absorb the broth evenly without turning mushy.
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Use unsalted broth so you can better control the seasoning. Rotisserie chicken already adds a good amount of salt.
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Add a bit of sage and black pepper for that traditional holiday flavor, even if you’re making it in April.
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If you have leftover roasted vegetables in the fridge (carrots, celery, even a few mushrooms), toss them in. It makes the dish feel even more homemade.
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Want a richer flavor? Stir in a spoonful of butter right before serving.
Make-Ahead Prep That Saves Time
This recipe is perfect if you like prepping ahead — which I often do, especially around the holidays when the kitchen becomes a juggling act. Just mix everything up the night before, cover the slow cooker insert, and refrigerate it. The next day, pop it in the cooker, set it to low, and let it do its thing.
I’ve even doubled the recipe and kept one batch in the fridge for a few days — it still turned out great.
How to Serve It Like a Pro
I love serving this with a simple side salad or some roasted green beans. If I’m making it for Sunday dinner, I’ll throw in a pot of collard greens or sauté some okra on the side.
It’s hearty enough to be the main event, especially with the chicken already in it. But if you’re using it for a holiday meal, it works beautifully alongside turkey or ham too.
And don’t forget the cranberry sauce — it adds the perfect sweet contrast to the savory dressing.
Storing Leftovers Without Drying It Out
Let the dressing cool completely before storing. I portion it into airtight containers and keep it in the fridge for up to 4 days.
To reheat, I like using the oven instead of the microwave — around 300°F with a splash of broth or water and foil on top to keep it moist. If you’re in a hurry, the microwave works, just cover it with a damp paper towel.
You can even freeze it — wrap it tightly and store for up to a month. Just thaw overnight in the fridge before reheating.
Crockpot Chicken and Cornbread Dressing
If there’s one comforting dish that brings the flavors of home together in a slow-cooked hug, it’s this crockpot chicken and cornbread dressing.
Ingredients
- 4 cups shredded rotisserie chicken
- 6 cups crumbled cooked cornbread
- 1 cup diced celery
- 1 diced yellow onion
- 12 oz herb-seasoned stuffing mix (like Pepperidge Farm)
- 1 can (10.5 oz) condensed cream of chicken soup
- 4 cups chicken stock
- 1 teaspoon ground sage
- 1 tablespoon poultry seasoning
- 1 teaspoon salt
- Cracked black pepper, to taste
- 4 eggs, beaten
- 1 tablespoon softened butter (for greasing the slow cooker)
Instructions
- Start by grabbing a large mixing bowl. Toss in the cornbread, stuffing mix, diced onion, and celery. Give it a quick stir to evenly combine everything. Then fold in the shredded rotisserie chicken.
- Pour in the chicken stock and cream of chicken soup, stirring until everything starts coming together. Sprinkle in the salt, black pepper, sage, and poultry seasoning. Give it a little taste and tweak the seasoning to your liking.
- Once you’re happy with the flavor, add the beaten eggs and mix until well incorporated.
- Now, take your slow cooker and rub the inside with softened butter. This helps prevent sticking and adds a bit of richness. Spoon in the entire chicken and dressing mixture, smoothing out the top gently.
- Cover the lid and cook on LOW for about 4 to 6 hours. The casserole will set beautifully and fill your kitchen with that classic holiday aroma.
Notes
- This dish is rich enough to stand on its own but pairs wonderfully with cranberry sauce or a light side salad if you're serving it beyond the holidays.
Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving: Calories: 7378Total Fat: 290gSaturated Fat: 77gTrans Fat: 4gUnsaturated Fat: 179gCholesterol: 2477mgSodium: 19110mgCarbohydrates: 792gFiber: 54gSugar: 35gProtein: 430g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Common Questions Answered
Will it stay moist in the Crock Pot?
Yes! The center stays nice and moist, while the edges get those lovely golden-brown bits thanks to the slow cooker crock. That contrast in texture is what makes this so satisfying.
Can I prep it the night before?
Absolutely — I do it all the time. Assemble the mixture, pop the insert in the fridge, and just cook it the next day.
Can I make it without chicken?
You sure can. Just leave it out or swap in turkey if you’ve got some leftovers lying around. Even roasted mushrooms can make it feel hearty.
Do I have to use Pepperidge Farm stuffing?
No, but it does simplify things. You can dry out your own bread cubes if you have time, but if I’m being honest, I usually keep a bag of stuffing mix on hand for exactly this kind of recipe.
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