Crock Pot Chicken and Dressing
Indulge in the comforting flavors of the South with this Crock Pot Chicken and Dressing recipe—a hearty, all-in-one dish perfect for busy weeknights or family gatherings. Tender, seasoned chicken breasts cook slowly in a creamy blend of soups and broth, topped with a savory cornbread dressing bursting with the flavors of poultry seasoning, garlic, and fresh celery and onion. This no-fuss slow cooker recipe requires just 20 minutes of prep time, allowing the rich, homestyle flavors to develop as it cooks to perfection over 6 hours. Serve this warm, savory casserole-style meal with your favorite sides like green beans or cranberry sauce for a classic Southern feast that brings everyone to the table.
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Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 can (10.5 ounces) cream of chicken soup
- 1 can (10.5 ounces) cream of celery soup
- 2 cups chicken broth
- 4 cups cornbread mix (prepared and crumbled)
- 1 cup sour cream
- 1 cup celery (finely chopped)
- 1 cup onion (finely chopped)
- 1.5 teaspoons poultry seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter
Instructions
Lightly spray the inside of a 6-quart crock pot with nonstick cooking spray or line with a slow cooker liner.
Place the chicken breasts at the bottom of the crock pot. Sprinkle with garlic powder, salt, and black pepper.
In a bowl, combine the cream of chicken soup, cream of celery soup, and 1 cup of chicken broth. Mix until smooth, then pour the mixture evenly over the chicken.
In a large mixing bowl, combine the prepared and crumbled cornbread, celery, onion, poultry seasoning, and the remaining 1 cup of chicken broth. Stir well to incorporate.
Add sour cream and melted butter to the cornbread mixture and mix thoroughly until the dressing is moist but not overly wet. Adjust consistency with additional chicken broth if needed.
Spread the cornbread dressing mixture evenly on top of the chicken and soup mixture in the crock pot.
Cover the crock pot with the lid and cook on LOW for 6 hours or on HIGH for 3-4 hours, until the chicken is fully cooked and tender (internal temperature of 165°F).
Once done, gently shred the chicken with two forks and mix lightly with the dressing. Optionally, garnish with fresh parsley before serving.
Serve hot and enjoy this hearty Southern classic with sides like green beans or cranberry sauce!
Nutrition Facts
Calories |
5814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.9 g | 281% | |
| Saturated Fat | 79.3 g | 396% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 1183 mg | 394% | |
| Sodium | 12114 mg | 527% | |
| Total Carbohydrate | 552.8 g | 201% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 132.0 g | ||
| Protein | 368.1 g | 736% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1820 mg | 140% | |
| Iron | 33.6 mg | 187% | |
| Potassium | 4867 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
