Crock Pot Chicken Cornbread Dressing
Transform your holiday table with this comforting Crock Pot Chicken Cornbread Dressing, a slow-cooked classic that’s loaded with hearty flavors and Southern charm. This easy-to-make dish combines crumbled cornbread, tender shredded chicken, and a medley of sautéed celery and onions for depth and texture. Infused with the savory notes of poultry seasoning and sage, every bite is moist and flavorful, thanks to a creamy chicken broth mixture that ties everything together. Perfect for feeding a crowd, this crock pot dressing is the ultimate hands-off, make-ahead solution for busy holiday gatherings or weeknight dinners. Serve it warm straight from the slow cooker for an effortless and satisfying meal that’s sure to become a family favorite!
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Recipe Information
Ingredients
- 4 cups (crumbled) Cornbread
- 2 cups Cooked chicken (shredded)
- 1 cup Celery (diced)
- 1 cup Onion (diced)
- 2 cups Chicken broth
- 1 can (10.5 oz) Cream of chicken soup
- 2 Eggs
- 4 tablespoons Butter (melted)
- 1 teaspoon Poultry seasoning
- 1 teaspoon Sage (ground)
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 as needed Cooking spray
Instructions
Prepare the cornbread ahead of time, crumble it into small pieces, and set aside 4 cups for the recipe.
In a large skillet over medium heat, melt 2 tablespoons of the butter and sauté the diced celery and onion until they become tender and translucent, about 5-7 minutes. Set aside to cool slightly.
In a large mixing bowl, combine the crumbled cornbread, shredded chicken, sautéed celery and onion, poultry seasoning, ground sage, salt, and black pepper. Mix well.
In a separate bowl, whisk together the chicken broth, cream of chicken soup, eggs, and the melted butter (remaining 2 tablespoons).
Pour the liquid mixture over the cornbread mixture and stir until fully combined. The mixture should be moist but not soupy. Adjust with additional chicken broth if needed.
Spray the inside of a crock pot with cooking spray to prevent sticking.
Transfer the cornbread dressing mixture into the crock pot and spread it evenly.
Cover and cook on LOW for 4 hours, or until the dressing is set and cooked through.
Remove the lid and let the dressing cool slightly before serving. Garnish with fresh parsley if desired and serve warm.
Nutrition Facts
Calories |
2732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.2 g | 155% | |
| Saturated Fat | 48.8 g | 244% | |
| Polyunsaturated Fat | 13.9 g | ||
| Cholesterol | 1065 mg | 355% | |
| Sodium | 5839 mg | 254% | |
| Total Carbohydrate | 198.9 g | 72% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 44.8 g | ||
| Protein | 203.9 g | 408% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 1269 mg | 98% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 3512 mg | 75% | |
*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.
