Slow Cooker Chicken Dressing Contest Winner
Prepare to wow your family and guests with the award-winning **Slow Cooker Chicken Dressing Contest Winner** recipe—a heartwarming blend of tender chicken and rich, savory cornbread dressing, all brought together in your trusty slow cooker. This crowd-pleaser combines crumbled cornbread, cubed white bread, aromatic vegetables, and bold seasonings like poultry seasoning and ground sage for a classic Southern-inspired taste. With just 20 minutes of prep, the slow cooker does the hard work, infusing the chicken with the herby, buttery goodness of the dressing as it cooks low and slow. Perfect for holiday dinners or Sunday family feasts, this make-ahead dish offers moist, flavorful chicken served atop or alongside a perfectly cooked, golden-brown dressing. Garnish with fresh herbs for a beautiful finish, and enjoy a comforting, all-in-one dish that’s bound to be a recipe box favorite.
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Recipe Information
Ingredients
- 2 pounds Chicken breast
- 6 cups Cornbread, crumbled
- 2 cups White bread, cubed
- 3 cups Chicken broth
- 1 cup Celery, diced
- 1 cup Onion, diced
- 1 cup Unsalted butter, melted
- 2 large Eggs, beaten
- 2 teaspoons Poultry seasoning
- 1 teaspoon Ground sage
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Start by spraying the inside of your slow cooker with nonstick cooking spray or lightly grease it with oil to prevent sticking.
Place the chicken breasts in the bottom of the slow cooker in a single layer.
In a large mixing bowl, combine the crumbled cornbread, cubed white bread, diced celery, and diced onion.
In a separate bowl, whisk together the chicken broth, melted butter, beaten eggs, poultry seasoning, ground sage, salt, and black pepper until fully combined.
Pour the wet mixture over the bread mixture and stir until everything is moistened and evenly distributed.
Spoon the dressing mixture over the chicken breasts in the slow cooker, pressing it down gently to create an even layer.
Cover the slow cooker with its lid and cook on LOW for 4-5 hours or until the chicken is tender and fully cooked (internal temperature of 165°F).
Gently stir the dressing mixture halfway through cooking to ensure even moisture distribution, being careful not to break apart the chicken.
Once cooked, use a fork to shred the chicken directly into the dressing, if desired, or serve pieces of chicken alongside the dressing.
Serve warm and garnish with additional fresh herbs like parsley or thyme for added flavor and presentation.
Nutrition Facts
Calories |
8083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 366.0 g | 469% | |
| Saturated Fat | 164.6 g | 823% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 2027 mg | 676% | |
| Sodium | 16027 mg | 697% | |
| Total Carbohydrate | 782.0 g | 284% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 122.7 g | ||
| Protein | 384.0 g | 768% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1950 mg | 150% | |
| Iron | 43.2 mg | 240% | |
| Potassium | 6296 mg | 134% | |
*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.
