Slow Cooker Chicken and Cornbread Dressing

Alright, let’s talk about a dish that tastes like Sunday at Grandma’s and Thanksgiving got married and had a baby. Slow Cooker Chicken and Cornbread Dressing is pure, carb-loaded comfort — and bonus: the slow cooker does all the work while you live your best life (or scroll Instagram for 3 hours, no judgment).

We’re ditching dry boxed stuffing and making a moist, savory, soul-warming cornbread dressing that’s packed with flavor, shredded chicken, and enough Southern charm to make your kitchen feel like it has a screen door.

What Makes It So Awesome?

• It’s slow cooker magic
  No oven. No stress. Toss it in the pot and let the magic happen while you do literally anything else.
• Perfect for holidays or just because you need comfort food on a Wednesday
  It’s like Thanksgiving — minus the drama and the weird Jell-O salad.
• Moist but not mushy
  (I know, “moist” is controversial. But it’s the goal here, people.)
• Feeds a crowd, impresses everyone
  Even your picky aunt who brings her own casserole “just in case.”

Ingredients You’ll Need

For the cornbread (if making homemade — and you should):

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp sugar (optional)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 2 eggs
• 1/4 cup butter, melted

For the dressing:

• 6 cups crumbled cornbread (homemade or store-bought)
• 1 small onion, diced
• 2 celery stalks, diced
• 2 cups cooked shredded chicken
• 1 tsp poultry seasoning
• 1/2 tsp dried sage (optional but recommended)
• Salt & pepper to taste
• 1 can (10.5 oz) cream of chicken soup (yes, I know what I said about cans — this one’s the exception 👀)
• 2 cups chicken broth
• 2 eggs, beaten
• 2 tbsp butter (for extra richness)

Instructions: Dump, Stir, Walk Away

Step 1: Make (or Buy) the Cornbread

If you’re making homemade, mix the dry ingredients in one bowl, the wet in another, combine, and bake at 400°F for 20–25 mins. Let it cool, then crumble. Try not to eat half of it while you do.

Step 2: Sauté the Veggies

Melt butter in a skillet and sauté the onions and celery until soft. You’re building flavor here — don’t skip it unless raw onion breath is your thing.

Step 3: Mix It All Together

In a large bowl, combine crumbled cornbread, sautéed veggies, shredded chicken, poultry seasoning, sage, salt, pepper, cream of chicken soup, broth, and eggs. Stir until well mixed. It should be wet but not soupy. Add a splash more broth if needed.

Step 4: Slow Cook It

Spray your slow cooker with nonstick spray. Pour in the mixture and smooth the top. Cook on LOW for 4 hours or HIGH for 2–3 hours, until it’s firm in the center and golden around the edges.

Step 5: Serve It Up

Scoop it, top with gravy (optional but oh-so-right), and enjoy the cozy vibes. Bonus points if you serve it with cranberry sauce or sweet tea.

Common Mistakes (Let’s Not)

• Dry cornbread = dry dressing
  Make sure your cornbread is moist to begin with. Day-old is fine, but not sandpaper dry.
• Too much liquid
  You want the mix damp, not soupy. Think stuffing that holds its shape, not oatmeal.
• Skipping the eggs
  They bind everything. Without them? Crumb city.
• Not seasoning enough
  Taste the mix before it goes in the slow cooker. You want bold savory flavor, not bland bird food.

Variations & Add-Ins

• Spicy twist: Add diced jalapeños or a few dashes of hot sauce to the mix.
• Extra herbs: Fresh thyme, rosemary, or parsley can elevate this like whoa.
• Vegetarian version: Skip the chicken and use veggie broth + sautéed mushrooms.

FAQ

Q: Can I make this ahead of time?
Yes! Mix everything the night before and store it in the fridge. In the morning, just dump and slow cook.

Q: Can I freeze leftovers?
Totally. Let it cool, portion it out, and freeze for up to 3 months. Thaws like a champ.

Q: What’s the best chicken to use?
Shredded rotisserie, leftover roast chicken, or even poached chicken breast. Just keep it moist.

Q: Can I bake it instead of slow cooking?
Yep. 350°F for 40–45 minutes in a greased 9×13 baking dish. Cover loosely with foil if it browns too fast.

Final Thoughts: Dressing That Deserves a Crown

This slow cooker chicken and cornbread dressing checks all the boxes: easy, flavorful, comforting, and Southern to the core. It’s perfect for holidays, but honestly, it slaps just as hard on a random Tuesday.

Make it once, and you’ll find yourself inventing reasons to “test” it again. You know, for quality control. 😉